Vegan Thanksgiving in Miami

The past few years my family has celebrated Thanksgiving with a colorful homemade vegan meal that we usually cook together at my parents home in NJ. This year, we gathered around my table in Miami for a warmer celebration. The truth is that I had a lot of home projects to tackle and my heroic parents came to the rescue to help! We ended up cooking this meal after a whole day of home improvement and where all amazed how QUICK it came together–while it looked and felt as though we slaved in the kitchen all day to enjoy our feast.

I composed the menu pulling traditional flavors/herbs/ingredients found in Thanksgiving, with a light/easy/modern twist. If you're looking for a festive vegan Thanksgiving menu that's fast, colorful, flavorful and incredibly satisfying without slaving hours in the kitchen-here are your features!

Curried Cauliflower Steaks w/ Citrus
Cranberry Relish, String Beans, Baked Sweet Potato Fries

 Thanksgiving Pizza


Mommy & Me (Baba behind camera)

I'm thankful for my family everyday and especially grateful for our precious time together this year. Love you Mom & Baba, thanks for being the greatest on the planet!

Vegan Thanksgiving Pizza
by Sarah Farsh November 28th, 2018
Sauté onions with coconut oil and pink salt, add garlic and cook down slow/low to make a light caramelized preserve. Top pizza crust with caramelized onions, fresh cranberries, mushrooms, spinach, sage, baby spinach, pomegranate and vegan cheese. Bake in oven until cooked about 45min at 375º. 

Warm Brussel Sprout Salad 
by Sarah Farsh November 28th, 2018
  • Fresh Brussel Sprouts, shaved
  • 1-2 tsp olive oil
  • 1 shallot, minced
  • 1 tsp fresh minced garlic
  • 1 orange, fresh pressed juice
  • 2-3 tsp orange zest 
  • 1 Honey Crisp apple, diced (or apple of choice)
  • 4-5 medjool dates, sliced and pitted
  • fresh pomegranate seeds
  • garnish/topping: fresh parsley and sliced almonds
Lightly sauté brussle sprouts in olive oil, add shallot and garlic then transfer to salad bowl. Add orange juice, zest, apple, dates, pomegranate seeds and toss. Add garnish on top. 

Curried Cauliflower Steaks with Roasted Sweet Potatoes, Green Beans
  • Cauliflower head, sliced like steak
  • drizzle olive oil
  • curry powder
  • garlic powder
Lay cauliflower steaks on a cookie sheet, top with light drizzle of olive oil, curry powder, garlic powder, salt/pepper and bake at 375 for 30-45min. Serve with roasted sweet potato fries, green beans and fresh cranberry relish. 

Boozy Cranberry Relish by Allison Thomas
Allison Thomas is our head culinary master mind at Whole Foods Market who creates most of our recipes. This year at our office pot luck, She created and shared this recipe for a fresh and boozy cranberry relish that was the most delicious vibrant seasonal feature I've put in my mouth. It's delightful to accompany with your Thanksgiving meal, and would be delicious with more meals like squash, grilled veggies or potatoes. Sharing her recipe she shared with us so more can enjoy the magic: 

  • 1 12-oz. bag fresh cranberries
  • 1 large Granny Smith apple, cored
  • 1 Asian pear, cored
  • 1 tangerine or clementine, quartered and seeded
  • 1/2 cup kumquats (or 3 tangerines)
  • 1 cup pomegranate seeds
  • 3/4 cup sugar (or 2 tsp Stevia)
  • 1/2 cup Grand Marnier or Cointreau
  • 1/4 tsp kosher salt
In separate batches, process: 1) cranberries, 2) apple and pear, and 3) tangerine and kumquats in a food processor until chopped but not too fine; transfer to a large mixing bowl as you go. Add whole pomegranate seeds, sugar, Grand Marnier and salt; stir. Refrigerate overnight. Can also be frozen for up to 6 months. 


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