Yesterday was our 2nd time celebrating Thanksgiving in China. While I don’t think Holiday’s will ever feel the same living overseas and being away from family, yesterday was still so wonderful and I have so much to be thankful for!
Even though we live in a smaller city, we have such a great community of expats here who are like-minded and obviously from a similar culture. We can express our frustrations about Chinese culture to each other. We can encourage each other to keep trucking away with language learning, even when we feel like we’re not making any progress. We can understand each other’s senses of humor. AND we can celebrate holidays together when we don’t have any family near by.
Yesterday I spent the whole morning cooking. I always underestimate how long cooking takes in China, so I’m so glad I started cooking early in the morning, because by the time 2 PM rolled around (the time we were going to go to our friends house for the main Thanksgiving meal) I had just barely finished everything I had to make.
Brett, my language teacher and I went over to another family’s house to eat our main thanksgiving meal. It was my language teacher’s first time celebrating Thanksgiving and eating a traditional Thanksgiving meal, so it was so fun to include her! At our friend’s house we ate lots of delicious food, talked, sang songs, and played games. It was such a treat to have other foreigners to celebrate Thanksgiving with. It was as if they were our extended family for a day!
For the Thanksgiving meal I made a few things. I made two of my favorite recipes from Oh She Glows: Crowd Pleasing Caesar Salad and Sweet Potato Casserole. Both of which were hits! I also made these delicious and subtly sweet Vegan Pumpkin Cornbread Muffins!
I’ve always loved cornbread and I think it goes well with so many dishes. We eat it often with soup or chili or even with a little jam smeared on top for a hearty, sweet snack. I also think it’s the perfect kind of bread to serve for any winter holiday meal. It’s so hearty and comforting and can be made both sweet and savory. These Vegan Pumpkin Cornbread Muffins are on the sweeter side and are so delicious. I used some maple syrup and sugar (cause that’s all I had on hand here in China, but coconut sugar would be perfect!) to give these muffins the perfect amount of sweetness. Then with pumpkin puree thrown into the mix, you get a beautiful color and soft texture. Yum!
These Vegan Pumpkin Muffins would be perfect for Christmas or any holiday party you’re throwing this winter. Please let me know if you give them a try and what you think! Take a picture and tag #theconscientiouseater on Instagram so I can see your creations as well!
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 cup pumpkin puree
- 1 cup non-dairy milk
- ¼ cup + 2 tablespoons maple syrup
- ¼ cup sugar
- 1¼ cup cornmeal
- ¾ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ cup neutral oil
- Preheat your oven to 400 degrees and line 12 muffin cups with silicone liners or grease thoroughly.
- In a small bowl, whisk together 2 tablespoons of ground flaxseed and 6 tablespoons of water to form your flax egg. Set aside to thicken.
- In a large bowl mix together the pumpkin puree, non-dairy milk, maple syrup, sugar, and thickened flax eggs.
- In a separate bowl, whisk together the dry ingredients, from the cornmeal to the nutmeg.
- Add the wet ingredients and the oil to the dry ingredients and stir until combined.
- Divid the batter among the 12 muffin cups so that they are filled to the brim.
- Bake for 20-23 minutes or until starting to turn golden and a toothpick inserted into the center comes out clean.
- Serve warm!