VEGAN THANKSGIVING SIDES

When using my recipes, please remember to cook calmly and with a loving heart. Our energy gets transferred to the foods we prepare. Keep your state of mind and actions aligned with gifts you would like others and yourself to receive.

Also, the food we eat has its own energy. Whatever you eat, you’re taking on that energy as well, like a download of information (which is why I have gone plant-based). And, please use Organic ingredients whenever possible. If more people purchased Organic, it would not be as expensive! As I have mentioned before, what you buy is your vote as a consumer and becomes an extension of what you support in this world. How do you want to help the world? Don’t be a blind consumer. You have a choice; you always have a choice.

Begin the change with you and mind what you feed yourself! Because it will change everything! I can promise you that.

Chunky, Cream Corn

  • 1 Frozen package of bi-colored sweet corn or cut 4 husks of corn off the cob
  • 1 TBSP Olive Oil
  • 1 Leek (only white part)
  • 8 Twigs of Thyme
  • 1/4 CUP Cashew Milk
  • 1 TSP Fresh Oregano
  • Pink Himalayan Salt & Black Pepper
  • Kite Hill Almond Milk Ricotta Cheese (you can find at Whole Foods in specialty cheese section)

In a saucepan over medium heat add olive oil. When the pan is warm toss in leeks (cut round approx. 1/16″) and add some salt. Let leeks become translucent, then add corn and all sprigs of thyme. Toss all together and make sure to meditate on love and sweetness. After a couple of minutes taste corn and see if you can taste all the aromatics… thyme, leeks. Add whatever you feel is missing.

Don’t over cook corn, keep the kernels hydrated and plump. Place to the side in your serving dish when done. In the same sauce pan add 1/4 CUP cashew milk and fresh oregano (you don’t need to chop leaves, keep whole). Let simmer for a couple of minutes to allow liquid to reduce. Pour over corn. Then grind some Black Pepper.

Next, ricotta: use a fork to scrape and crumble cheese from the container onto the corn. Use only half of the package. Then mix everything together. Voila. Bon Appétit!

112416

Tangy, Spicy, Creamy Sweet Potatoes

Makes about 3-5 cups depending on yam size

  • 2 Large Yams (10″) cubed into a little more than 1/2″ pieces
  • 1/2 can of crushed Pineapple or shred fresh pineapple to 3/4 CUPS
  • 1/2 CUP Culinary Light Coconut Milk
  • 1/4 CUP Golden Raisins
  • 2 Limes
  • 1/2 Raw Pecans chopped well
  • 4 Dates
  • Nutmeg
  • Cinnamon
  • Cayenne Pepper
  • Salt

In a pot, begin boiling water for sweet potatoes and add some salt to the water. Cube sweet potatoes (I don’t remove skin, I like the fibrous texture). Wait for the water to boil before adding sweet potatoes.

In the meantime, in a separate medium heat sauce pan, add pineapple, raisins, a dash of nutmeg and 2 TBSP of water. You want to caramelize these ingredients. You will be cooking these ingredients the whole time.

By the time you are done cubing the sweet potatoes the water should be boiling, make sure there is enough water and add sweet potatoes. Do not over boil (you’re already killing enough enzymes by cooking it) and the skin should not be falling off. Cooking time shouldn’t be more than 10 minutes. Do a taste check 5 minutes in.

While the potatoes are cooking, finely chop pecans. Then remove pits from dates and use a blender or a food processor and blend dates. Do not cream dates. Pour a few pecans and a small amount of the date mixture into your palm. Roll them up into little balls. They should be around a half to 3/4″ in size.

For sauce in a small bowl add coconut milk, juice of limes and whisk together.

When sweet potatoes are cooked place in presentation dish, add date and pecan mini bombs and pineapple raisin sauce. Fold in those ingredients. You will know that you have cooked the sweet potatoes enough if they do not fall apart. Lastly, drizzle the sauce then add a dash of nutmeg and some dashes of cayenne pepper to taste. I added about 1/4 TSP. Then fold those ingredients. That’s it!

Hope you have enjoyed these! Would love to see some pics if you ended up making them. Please feel free to contact me if you have any questions!

Affirmation:

“I am making food that sends messages of love throughout my body! I love and appreciate who I am!”

 

 


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