Thanksgiving Dinner - Chinese Style

Thanksgiving is coming this weekend and for many of us it's the time to see family we may only see once or twice a year. I come from a really big Chinese family and the gatherings are always crowded, loud and a super good time!

And of course there is TONS of food. It is a tradition for us to have "two meals" at every holiday. We would have your typical turkey, stuffing and potato side dish. But then we would also have a big assortment of Chinese food. It may seem like an odd match to have turkey and potato salad on the same plate as fried rice and baby bok choy. But it always seemed to make total sense to us.

I don't think we are alone, I'm sure there are many Canadian families who are combining the past with the present or trying out many different types of cuisines. Food has a way of bringing people together and is a wonderful cultural symbol.

In the spirit of the upcoming holiday, add something different and try out this vegetarian friendly recipe from Kopali via Gourmet Sleuth.  It's an Asian style Wild Rice Stuffing to go with your turkey (or tofurkey). It's a great way to put a little twist on your usual Thanksgiving dinner!

Enjoy and Happy Thanksgiving!

xo
penny

Breakfast of Champions

How about a little pie for breakfast?? It's true! 

A healthful way to start your day, this Raw Chocolate Avocado Pie is full of vitamins, antioxidant and protein. It's also gluten free, delicious and no baking involved :) 

**You can make it vegan by switching out the honey for agave.

 

Ingredients

Crust

·      3/4  cup raw almonds or macadamia nuts

·      ½ cup raw pecans

·      8 pitted Medjool dates

·      1/2 ripe banana (for those that like the banana chocolate combination, or omit)

Pudding Filling

·      2 ripe avocados

·      2 ½ tsp vanilla extract

·      ¼ cup raw cacao powder

·      ½ cup raw honey (more or less to taste)

·      1 tablespoon organic coconut oil

Directions

Crust

Blend crust ingredients in a food processor until they form into a sticky ball. Don’t over process. Using wet hand, press this mixture into the base of a pie pan (10", give or take). Set aside. Clean out food processor.

Pudding Filling

Seed and scoop out avocado into the food processor. Add cacao powder, honey, vanilla, coconut oil. Blend until smooth.

Spoon avocado mixture onto the crust and spread it evenly. Put into the freezer for 30 minutes before serving.  Store in the fridge.

If desired, top with fresh raspberries if not adding banana to crust or banana slices. 

Enjoy!