Posted 11/29/2024

This Thanksgiving, I made my Asian Slaw and Chocolate Coconut Mousse, 2 delicious vegan and gluten free dishes.

Others were making dishes with vegan and vegetarian proteins. So I was confident I would be well fed. Now I was free to be creative with our local organic harvest of veggies and fruits.

I made and brought 2 dishes: a juicy, colorful, seasonal, Organic Asian Cole Slaw with Ginger and Cilantro, a tasty variation of the one that I created for Coombs Family Farms. This time, I changed the dressing:

Swapped fresh squeezed organic lime juice for most of the Yuzu rice vinegar. Added grated organic turmeric and organic fresh ground black pepper; and used toasted sesame oil instead of hemp oil in the dressing.

And I had fun reinventing my organic Dark Chocolate Coconut Mousse that I developed for Equal Exchange. Now using organic Strawberries that I had picked and frozen this summer. And since I ran out of organic coconut milk, I made up the difference with organic coconut butter and water, a technique I learned when I was working with Nutiva.

The gathering was sweet and fun.

Now I have some yummy vegan leftovers: Asian Slaw and Chocolate Coconut Mousse. All I have to do is add some vegan or vegetarian protein for a quick meal.

I could push the easy button and just put hemp seeds on the salad. Or fry up some organic soy tempeh with ginger to warm up the salad.

Hope you all had a tasty Thanksgiving and sweet gathering with your family and friends.

Photos by Tracey Eller