For the second Thanksgivings in a row now, I’ve had the pleasure of enjoying a delicious vegan dinner at Sean and Kia’s house. I think it’s becoming a bit of a tradition for us! Knowing that I get to indulge in a compassionate dinner with some of my dear veggie friends is such a comfort. I think this time of the year is probably the most stressful time for vegans because you have to navigate more of those tough social eating situations, like dealing with a meat-loving uncle giving you a hard time, or attending a company dinner with practically nothing for you to eat. I’ll admit that it stresses me out… which is why I’m so thankful for my vegan friends getting together and proving that Thanksgiving dinner can be just as amazing without the turkey.
This is Kia frying up some gnocchi. She’s such an amazing cook. I always eat the most delicious non-Korean dishes when I’m at her place. Infact, she does some dayam good Korean food too. Most of the cooking was already done when I got there so I didn’t do much to help. I did pretty much nothing except slice up the tofurky:
Sweet potato gnocchi pan-fried with brown sugar and sage. These were like little soft pillows with a crispy caramelized crust. Teeny bites of yumminess. And lucky for us, Kia has generously shared her recipe!
Crispy-Fried Sweet Potato Gnocchi
2 medium sweet potatoes
1 cup or more of flour (depending on size of potatoes)
tsp of salt (or more to taste)
few cracks of pepper
1/4 cup vegan margarine
1/4 cup brown sugar
2 tsp. dried sage
First boil or steam the peeled sweet potatoes until they are very fork tender. As soon as they cool down to a touchable temperature (you need them hot/warm) mash them with a fork or potato masher. Mash in the salt and pepper. With well floured hands on a well floured surface, add one cup of flour and begin kneading the mixture into a dough. Keep kneading in more flour until a rollable dough is formed.
Bring a large, salted pot of water to boil.
Break your dough into four equal pieces and roll out into a 1 inch thick strip. Cut into one inch pieces and press gently with a fork if you want little decorations on them (totally not necessary, but cute!) When all the gnocchi are cut, drop into the boiling water and take them out as soon as they start floating. (about 2-3 mins!)
When your gnocchi have been boiled, heat the margarine, sage, and brown sugar in a large heavy pan over medium heat. Pan-fry the gnocchi for about 7-10 mins until the outsides brown a bit. Serve hot.
But wait, there’s more! Spinach-artichoke dip, black olive tapenade, drinks, mashed potatoes, pumpkin curry soup, and pineapple glazed veggie ham. Omg. You’re probably thinking the same thing that I was: “how did she make all of this food herself?!” She’s just magic.
I was so full, but we all know that there’s a separate stomach for dessert, right? Kia had baked carrot cake, pumpkin cheesecake, and chocolate hazelnut tart. Hello sugar-high. I also brought some chocolate-coconut cookies, but I didn’t even bother to photograph them because Kia’s food was much more interesting. The chocolate hazelnut tart was like a nutela pie. ‘Nuff said.
Phew… I was definitely immobile for a while after that meal. I had a great time and am so thankful to Kia and Sean for opening up their home and for putting together such an above-and-beyond, amazing dinner. Thank you~~ xo
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