Did y'all know that November in the food blogosphere is Vegan MoFo, or Vegan Month of Food? Well, I remembered a little too late to officially register Soul Food for the challenge of posting every weekday with some recipe or tip or tidbit about vegan food and how much I love it, but I'm observing this holiday anyway, along with all the others that seem to pop up this time of year.As a matter of fact, a dear friend's birthday was yesterday, so to celebrate, she hosted what is known as a food orgy. (Here I go again with the suggestive party names!) There's lots of food to eat, BUT you cannot feed yourself - you must have someone else feed you! It was really a lot of fun. Seeing as it was potluck-style, I made these roasted veggies and a big pot of yummy cranberry sauce, which I paired with some Dr. Cow's Tree Nut cheese in Macadamia and Cashew-Brazil Nut I got on sale over at Vegan Essentials.
Today, I was brainstorming ways to try my cheezes in other gustatory contexts, and landed on a salad. So I roasted a big, beautiful chioggia beet, crumbled some of the macademia over a bed of spinach, and topped it all off with a Dijon mustard viniagrette. Looks tasty, eh?!
Anyhow, if you're in need of a sugar-free, yet uber-delicious cranberry sauce for Thanksgiving this year, I'd recommend giving this one a try.
Spiced Cranberry Sauce
makes a lottt
12 oz. fresh cranberries
1 lemon's zest and juice
30 drops liquid stevia
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cinnamon stick
1 teaspoon xantham gum
Combine all ingredients except xantham gum in a saucepan. Add just enough water to cover the fruit, then heat over medium-high until boiling. Lower the heat slightly and simmer until the fresh berries start to pop. At this point, get out your potato masher and start smushin'. After about 5 minutes, most berries should be crushed and the mixture beginning to gel a bit. Stir in the xantham gum, turn off the heat, and BAM! Done.
