It’s Wednesday before Thanksgiving day which means your kitchen is starting to look like a war zone, or…you don’t give a shit because it’s just another day in your neck of the woods. Either way, I will get right into it because let’s be honest all you really care for in this moment of stress is the recipe so you can get shit done quick and start planning your Black Friday strategy LOL!
If you are not from the U.S. and/or if you daydream about food (like me) at work or school, you may have at some point thought to yourself: What is a traditional American dish? Not something Americanized, but something that historically has been made and enjoyed in the heart of the country for decades. Well ladies and gents, cornbread and chili is a great example of an all American meal! Although originally from Texas and other rural (mostly southern) states, cornbread and chili are an American staple you can find or easily make anywhere in the country. Chili is mostly enjoyed during summer national holidays like the Fourth of July or Labor Day but cornbread’s finest hour is during Thanksgiving.
Typically, these two recipes are the opposite if vegan being heavy on ground beef and dairy but of course, I always find my way around the norm. So, keep reading to find out how to make the perfect vegan chili and cornbread just in time for the holiday!
What is a Thanksgiving meal without casseroles?! Aside from mashed potatoes and cranberry sauce, casseroles are the cornerstone of any holiday feast. My personal favorites happen to be a creamy zucchini casserole and a fluffy, yet crunchy sweet potato casserole. You may be thinking how the fuck is something creamy or fluffy AND vegan? Well…keep scrolling and you’ll find out!
For my second November recipe, I thought I would share with you all, the greatest cranberry sauce recipe you’ll ever try! Then I decided to throw it into a sandwich as a sweet yet savory leftover lunch option because you can put that shit on everything! It’s pretty straight forward so let’s get into it…