A Spice Club Thanksgiving, year 2

it’s giving spice and rice and everything nice

Problematic origins aside, I have always loved Thanksgiving. The food, the break, the pre-Christmas Christmas, the Thanksgiving episode reruns. My parents never cooked Thanksgiving food but they sensed my enthusiasm for participating in the holiday and took me to a steakhouse to pick up a Thanksgiving dinner plate. I sat at the table twice: once in the afternoon to sample everything and again in the evening. Potato soup, turkey, mashed potatoes with gravy, stuffing, green beans, yams, cranberry sauce, and pumpkin pie. A very standard and admittedly mediocre Thanksgiving plate, as expected from a steakhouse. 

After years of the tradition, I reluctantly concluded that steakhouse fare wasn’t particularly remarkable, but I’m grateful that it was my gateway to making Thanksgiving my own – a skill that has proven useful years later as a vegan preparing Thanksgiving food for people who probably wouldn’t enjoy classic Thanksgiving food. So this is my take on the holiday, Indian parent-approved and about to be served to my uncle, aunt, and 6-year-old cousin, who have never celebrated Thanksgiving through food. They’ve been treating me to their Diwali season cooking the past few weeks so it’s my turn now. Here is what’s happening, with links and recipes!

Sides

• Miso-glazed roasted carrots on white bean dip (recipe below)

• Crispy smashed potatoes with cilantro-mint chutney (recipe below) 

• Cornbread (or dinner rolls? I’m indecisive this year) and maybe vegan chili 

• Kale salad with sage shallot balsamic vinaigrette and roasted honeynut squash 

• Possibly stuffing? Let me know if you have a favorite!

• Homemade apple-pomegranate cider

Mains

• Gobi musallam (recipe below) 

• Jackfruit biryani (recipe below)

Dessert

• Pumpkin cheesecake (I plan on using this recipe.)

Miso-Glazed Roasted Carrots

Everyone loves squash on Thanksgiving, but carrots? They don’t receive enough love even though they are also orange and in season. These rainbow carrots are a vision on the table and my studies show that everyone goes home with 20/20 vision. Except me because my vision is awful, but I'll stuff my face with carrots regardless.

serves 6 as a side:

• 12-15 medium carrots

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 2 tbsp white miso

• 2 tsp dijon mustard

• 1 tsp tamari (sub ½ tsp soy sauce or salt to taste)

• 1 tsp apple cider vinegar

• 1 tsp maple syrup

• ¼ tsp black pepper

• ¼ tsp smoked paprika

• water to thin

1. Preheat the oven to 400 F. Mix together all ingredients for the glaze in a bowl. Thin the glaze with ~ 2 tbsp of water. Toss the carrots in it.

2. Add carrots to a greased cast iron or baking sheet and roast for 35-40 minutes. Turn them at half way. There should be crisp brown marks on them when they're done.

3. Styling: Serve on a bed of hummus or white bean dip. For the white bean dip, blend 1 15 oz. can of white beans, 3 tbsp tahini, 1 tbsp lemon juice or to taste, ½ tsp salt or to taste, and 4-6 tbsp cold water.

4. Extra style: Garnish with crispy shallots. Or walnuts or pistachios. Or herbs! Your call. It will be gorgeous either way.

5. Reheat: in the oven or air fryer.

Crispy Smashed Potatoes with Cilantro-Mint Chutney

Mashed potatoes have never really been my thing, but it should be said that I consider aloo chokha with khichdi in a separate category. I see the appeal of melt-in-your-mouth potatoes, but I also see the appeal of a crispy exterior, soft interior, which is what we go for here. Boil potatoes, smash them, roast them until crisp, and drizzle this chutney on them. This year I’m going for more of a papdi chaat vibe, using the potatoes in place of crispy papdis and adding tamarind chutney, sev, and pomegranate seeds to the mix!

serves 4-6 as a side:

• 12 small white potatoes

• 2 tbsp olive oil, divided

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp black pepper

• salt to taste

• chaat masala (optional but really great)

cilantro-mint chutney

• 1 cup fresg cilantro

• ½ cup fresh mint

• 1 inch ginger

• 2 small green chilis, chopped

• ½ tsp ground cumin

• ¼ cup cashews (optional - yields a nice nutty texture)

• ½ tsp amchur (dried mango powder) (optional)

• ½ tsp salt or to taste

• 1 tbsp lime juice or to taste

• ¼ cup water or as needed for blending

1. Boil potatoes in salted water in an uncovered pot for 20-25 minutes or until soft and fork-tender.

2. While the potatoes boil, make the chutney in a food processor. First, process all ingredients except for water and lime juice. Then add lime juice and a little bit of water at a time until you’re at your desired texture.

3. Preheat the oven to 425 F.

4. Let the potatoes cool off. Drizzle 1 tbsp olive oil on a baking sheet. Place potatoes on the baking sheet.

5. Smash potatoes with the back of a glass or a potato masher.

6. Drizzle 1 tbsp olive oil, garlic powder, paprika, pepper, salt, and chaat masala on the potatoes.

7. Bake for around 25 minutes, but feel free to go for longer for extra crispness.

8. Styling: Top with the chutney. For a papdi chaat situation, add some tamarind chutney, plant-based yogurt, pomegranate seeds, chaat masala, roasted cumin powder, etc.

9. Reheat: on the stove, in the oven, or in the air fryer.

Gobi Musallam (Whole Roasted Cauliflower)

Cauliflower is back at it again, doing the work. In this veggie centerpiece, cauliflower is blanched and doused in an aromatic spiced sauce before entering the oven. Afterwards, drizzle more of the tikka masala-esque sauce and eat it with the rice dish I hope you have!!! If not, I could see this tasting really good with some dinner rolls.

I like to make the aromatic gravy in advance. On the day of, I’ll just pour it over the cauliflower and roast it.

makes 1 whole roasted cauliflower that I think is great for about 6 servings, but as always, it depends on your guests:

• 1 medium cauliflower

• ¼ cup cashews, quick-soaked in boiling water for at least 15 minutes

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 inch ginger, minced

• 1 tsp cumin

• 1 tsp coriander

• ½-1 tsp red chili powder (adjust for your spice level)

• ½ tsp turmeric

• 3 medium roma tomatoes, chopped (about 1 cup)

• salt to taste

• ½ tsp garam masala

• ½ tsp kashmiri chili powder (optional for color)

• 1 tsp kasoori methi (dried fenugreek leaves) (optional)

1. Soak cashews in boiling water for at least 15 minutes or until soft enough to process. For a nut allergy, sub ½ a cup of coconut cream when blending the sauce in step 7.

2. Cut the stem of the cauliflower so it sits flat with its head facing up.

3. Bring water to a boil in a pot large enough to hold the cauliflower. Add salt and a pinch of turmeric to the water. Blanch the cauliflower for about 5 minutes per side. Set aside in a greased baking dish.

4. Meanwhile, make the gravy. Add 1 tbsp oil to a pan over medium heat and add onions. Cook until onions are translucent, about 4-5 minutes. Add ginger and garlic. Continue cooking for a couple minutes.

5. Add ground spices: cumin, corander, red chili powder, and turmeric. Mix well for a minute. Add tomatoes and a big pinch of salt. Cook until tomato juices mostly evaporate, about 5 minutes. Add finishing spices: garam masala, kashmiri chili powder, and kasoori methi.

6. Preheat your oven to 400 F. 

7. Take the pan off the heat and let it cool off a little before blending it with the cashews and about 1 cup water. It should be creamy!

8. Pour about two-thirds of the gravy over the cauliflower and bake for 25 to 30 minutes until the cauliflower is tender.

9. Styling: Spread the leftover sauce on a plate and place the cauliflower on top. Garnish with cilantro and extra leftover sauce.

10. Reheat: In the oven or microwave.

Jackfruit Biryani

I had to drop pictures of this one here because it is the most significant dish of my family’s Thanksgiving. The recipe is a bit of a process, as all stellar biryanis are high maintenance princesses who need care and attention, so I’ll leave you with links to my blog for jackfruit biryani and butternut squash biryani!

A layered rice dish like biryani is my untraditional Thanksgiving non-negotiable. Drop yours in the comments if you want! Hope you eat something good this week, whether it is Thanksgiving-related or not, and I’m grateful for this community <3

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mini spice rack 

reading

Thanksgiving roundups, gift guides, etc. It’s that time. Also The Argonauts by Maggie Nelson.

listening

A lot of Victoria Monét, Coco Jones, and an overdue listen to Lana’s Did You Know That There’s A Tunnel Under Ocean Boulevard. 

cooking

A very spicy sundubu jjigae (Korean soft tofu stew). Pumpkin oat brownies! Tomato soup and grilled cheese – sometimes kimchi grilled cheese and sometimes caramelized onion and schezwan chutney grilled cheese. Rasmalai tiramisu, my pride and joy. 

dining

Dry pot at MáLà Project earned a spot in top 5 spiciest meals of my life. Three different vegan cakes at Chez Alex in Bushwick. Sesame pancakes and dumplings for under $6 total at North Dumpling in Chinatown. A bagel with unconventional fillings because my brain panicked and said “mushrooms and bell peppers,” as one does. I’ve also been very into pumpkin spice lattes from neighborhood coffee shops this season, which is new for me. And food my aunt and uncle fed me!