Two Vegan Thanksgiving dishes
(Provided by Steven Eaton of The Juicy Naam in Sag Harbor)
Creamy Carrot Ginger SoupSauté 1 onion, 3 cloves garlic and a thumb-long peeled chunk of ginger in coconut oil until soft.
Add salt, 1/4 tsp. black peppercorns, 1/4 tsp. fennel seeds, coriander, tumeric and hot pepper of choice.
Add unpeeled orange carrots that have been cut into large chunks and coat with contents of pot.
Add water to cover and simmer for 15 minutes.
Pureé (adding more water if necessary or desired). Add any final seasonings of your choice.
Serve topped with finely chopped parsley, dill, or cilantro.
Thanksgiving SaladChop 1 or 2 cabbages thinly and finely.
Grate carrots of any color, beets of any color, turnips, radish.
Chop parsley and dill.
Chop any dark greens that are thriving (kale, tat soi, broccoli raab, collards, green or purple bok choi).
Pureé 1 clove garlic, lemon juice or apple cider vinegar, salt, pepper, and sunflower seeds until creamy.
Massage dressing generously into the chopped salad, tenderizing the greens until uniformly mixed.