VENICE ( — Café Gratitude is saying thanks to its community by offering a free vegan Thanksgiving meal.

The café, an organic and vegan restaurant originally established in the Bay Area, will offer a free Thanksgiving supper at its Venice location, 512 Rose Ave., between 11 a.m. and 3 p.m. The meal will include dishes like Butternut Squash & Sage Lentil Loaf, Garlic Mashed Potatoes with Mushroom Gravy, and a Salad with Persimmons, accompanied by live music from local musicians.

If you can’t make it out to Venice, Café Gratitude shared a few of its Thanksgiving recipes.

Roasted Brussel Sprouts in a Maple Miso Glaze

Courtesy of Executive Chef Dreux Ellis, Cafe Gratitude
Serves 8-10

3 lbs Brussels sprouts, cleaned and cut in half
1 cup olive oil
1/3 cup maple syrup
1/2 cup red miso
1 tablespoon tamari
1/2 cup apple cider vinegar

In a blender, combine the olive oil, maple syrup, red miso, tamari, and apple cider vinegar. Dress the Brussels sprouts liberally with the glaze.  Make sure the Brussels are well-coated and lay out on a baking tray.  Drizzle 1/4 cup of water over the Brussels sprouts to add some vapor while cooking. Bake at 325 degrees for 20 minutes or until well-cooked. Approximately 10 minutes into the cooking time, turn the vegetables to ensure even cooking.

Raw Thanksgiving Stuffing

Courtesy of Executive Chef Dreux Ellis, Cafe Gratitude
Makes 2.5 quarts or 10 cups

1 pack (7.5 oz) fresh cranberries
2 cups walnut halves
4 cups diced apple (Fuji or other heirloom varieties)
2 cups   pecans (pieces or chopped halves)
2 cups celery (thinly sliced)
1  diced fennel bulb
3 green onions (thinly sliced)
2 tablespoon mixed herbs (oregano, marjoram, rosemary), finely chopped
Zest of 1 lemon and 1 lime (fine chopped)
1 tablespoon Himalayan or sea salt
½ cup orange juice
½  cup maple syrup
½ cup olive oil

In a food processor with an “S” blade, pulse together the fresh cranberries and walnuts. Do not over process – the mixture should be slightly chunky. Transfer into a large bowl and add the rest of the ingredients. Mix well and let marinate in the refrigerator for at least 2 hours.  The stuffing is even better once it sits overnight.

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