ThanksGiving Feast

Just because I am a lone Canadian who's Thanksgiving falls on random US Columbus day, does not mean I should forfeit a tasty thanksgiving feast. The logistics of making a feast with my busy class schedule were simplified by my wonderful slow cooker. I decided to make a Tempeh and sage loaf as the main, and a cumin cinamnamon vinaigrette for a tossed beet and yam salad. 

For the loaf You will need:

1 package of tempeh

1 onion

3 cloves garlic

2 large carrots

2 stalk of celery 

1 cup of chopped mushrooms

2 tbsp oil

1/2 cup of whole wheat flour

1 cup of bread crums

2 tbsp ground flax seeds mixed with 2 tbsp warm water

1/4 cup veggie broth

(plus broth to steam the tempeh)

1 tbsp thyme

1 tbsp rosemary

1 tsp sage

1 tsp cloves

1 tsp salt

If you want to safe time in the kitchen I recommend prepping the night before. 

In a small sauce pan bring 2 cups of water or vegetable broth to a boil. Once boiled soak the tempeh for about 20 mins. This will remove the bitterness of the tempeh.

In a food processor, shred the onion, garlic, carots, celery, and the mushrooms. 

In a skillet heat one tbsp of olive oil, and saute the veggies until the onion is translucent. I like to add a bit of spice and salt to my saute action. Once the onions are translucent remove the pan from the heat and set  aside. 

Carefully remove the tempeh from the hot water and crumple it in a large bowl. Add the flour, the veggies, the flax seed mixture, the bread crums and the spices, add stock as needed the mixture should be moist but well stuck together.  Mix it well together, and transfer to an airtight container to store overnight. 

In the morning, oil the crock pot, and transfer the loaf from the Tupperware to the slow cooker.  Cook on low for 6-8 hours. To avoid condensation from the lid dripping onto the loaf, place a clean towel under the lid. 

For the Salad:

3 tbsp apple cider vinegar

2 tbsp freshly squeezed lemon juice

2 tbsp maple syrup

1 tsp dijion mustard

1 tsp cinnamon

1/4tsp cumin

1/4 tsp allspice

1/2 tsp salt

1/3 cup olive oil

Mix all the ingredients well together and serve over your favorite mixed greens. 

Happy eats!