As usual, I’m too late with these kinds of things to be of much use to anyone right now, but I’ve got to get my blogging mojo back so I’m posting anyway. I’m working all week, including on Thanksgiving until 1pm, so I’m trying to clean my house and make as much food as I can before work today. Which isn’t a lot, but it’s the do-ahead labor intensive stuff like soaking cashews, simmering tempeh, and making sure my raw cranberry relish “isn’t poisonous,” which means trying it on top of gluten-free blueberry waffles. I’m happy to say I’m still alive and well, with a delicious mouth-to-tummy memory:
I have a lot of fond memories of my mom’s cranberry relish, when I’d watch her pull out the food processor and dump in a bag of frozen cranberries, a cup or two of sugar, and what seemed to me like a chopped up whole orange, and whizz the whole thing into this delightfully tart and sweet concoction I loved eating with my mashed potatoes and gravy. (Even then I don’t think I was all that into turkey.) I’ve taken that memory and adapted it to a refined sugar-free, and raw, version, which is my favorite cranberry relish to date: sweetened with apples and dates, and flavored with a little fresh-squeezed orange juice. If you’re frantically looking for a recipe at the last minute, or just really love cranberry relish any time of the season, give this a try! It’s tart, sweet, and fresh, which is just perfect alongside all the starchy or heavier foods typical of Thanksgiving (vegan or not):
Raw Cranberry Relish
1 apple, cored and chopped
2 cups fresh (or frozen and thawed) cranberries
3 tbsp fresh orange juice
8 dates, pitted and chopped
pinch of salt
Place all ingredients in a food processor and process into small, even pieces, leaving it a bit chunky and relish-y. Tastes best when allowed to sit at least 30 minutes to let flavors absorb.
We’re having what I like to call a “vegan, gluten-free, lesbian friendsgiving potluck” since that is exactly what it is! There’s only four of us, but I can’t help wanting to make more and more food every day! In addition to the cranberry relish, I’m draining my peppered cashew cheese in a nutmilk bag in a strainer over a bowl — I’m making an herbed cashew cheese log as an appetizer!
I’m gonna serve this cheese log, once it’s done draining and has been shaped and rolled in more pepper and herbs, with some balsamic-marinated red onions (which I’m gonna dehydrate for a few hours):
You might think I’m just making a raw Thanksgiving meal! But I’m not, actually, I just like having some raw things alongside all the comfort food. The other half of the party is bringing at the least, a sweet potato dish, something appetizer-y, and a veggie or salad. I’m also making (in no particular order): colcannon, pumpkin pie with maple cashew cream, white wine, carrot and rosemary gravy, and balsamic-maple tempeh and wild rice cakes. I’ll definitely take some photos of the whole meal, which I think is going to be Pretty Tasty. Have a lovely holiday for those of you celebrating, and eat lots of yummy food!