Chicken Satay with Coconut Jasmine Rice

Hi, I'm Plant Based Paul, and today is Thanksgiving. I'm going to take all this healthy food and turn it into a Thanksgiving dinner for two that you're not going to want to miss. Plant Based, whole food, beautiful, and watch me whip. It's the first week of November, we miss a Canadian Thanksgiving, but we're right around the corner from the American Thanksgiving, so we're going to turn this beautiful food that we got from the last sort of harvest around here, being these cranberries, these carrots from our neighbor's garden, these apples from our neighbor's tree, squash from a farmer's market, these potatoes from a farmer's market, and this is something we're thankful for. Also thankful for this beautiful wife of mine, that's what I'm thankful for, she's in here working hard for me, working hard for you, so I am going to make a beautiful Thanksgiving dinner for her. I'm going to start by cutting up this squash into about half inch slices, got the oven preheated for 400, going to throw it in. While the squash is in the oven, we're going to work on the cranberry sauce, this is a bag of cranberries we bought at the store, I'm going to put it in a pot, I'm going to make some date paste, cook this up. To the blender, I'm just going to add three pitted medjool dates, half a cup of water, give that a blitz. To the cranberries, we've added our date paste, as well as half a cup of water, the zest of an orange, as well as the juice from half of the orange. Now we're going to turn it on, bring it to a boil, watch the magic happen. While the cranberries start to boil, I'm going to make applesauce. Growing up as a child, we had an apple tree in our yard, and it grew apples roughly this size, and my mom always used every bit of them, she would save them and freeze them for apple pies, plus every year she made applesauce, and this is how we did it. Cranberries have come to a boil, we've turned the heat down, and now they're all starting to pop open, and that will release the insides, which has a natural pectin, which will turn this into a jelly. Now we'll just keep our eyes on the cranberries until they cook down and get thick. Give them a stir once in a while. So the cranberries have been cooking for about five minutes, they've all popped and starting to thicken up, now I'm going to shut the heat off, and let it rest, and it should thicken up. So I ended up with about five cups of sliced apples. I'm going to throw them in the pot, with about a cup of water to start, two tablespoons of cinnamon, and let that cook down. So now we're going to make the main dish, which is kind of a one pot meal, all of Thanksgiving in one. I'm going to use four medium potatoes, I've got those scrubbed up, we're going to cube them. I've got some mushrooms, I've got five white button mushrooms, one onion, a clove of garlic, four carrots. We're going to start with that, cube it all up, put it in the pan. The applesauce is all cooked down and thickening up, so now I'm going to add two tablespoons of maple syrup, and see if it's sweet enough. It's perfect. It smells so delicious. What do you have going on? Oh! The color of that cranberry sauce! Oh my goodness, and the apples, it smells divine. I can't wait. When are you starting with the main meal? Right now! We're going to use a cast iron pan, so we're going to add about a tablespoon of oil, you don't have to use oil, we're going to today because it's Thanksgiving. And from there we're going to add in our potatoes, we're going to add in the mirepoix, fry this up. Potatoes and the vegetables have been in the pan for about five minutes, I'm now going to add my garlic. Now I'm going to take these carrots and turn them into Natasha's favorite side dish. Watch it. Stick around. It's going to be great. It's been a half hour of squashes. Well done today. Hot! You guys can wait. This is going to turn that into Thanksgiving, a few easy spices. Let's go to the stove. One tablespoon poultry seasoning. One teaspoon of white pepper. Half a teaspoon of celery salt. It's that easy. And our last ingredient, a cup of chickpeas, that's the protein. Not turkey. Salt, you always got to salt it. So carrots are almost done, we're now going to add in some frozen peas for Natasha's favorite side dish. It's a little bit tart, for our liking, I'm going to add one tablespoon of maple syrup to that. You can always add more date paste if you like, if you don't want to use maple syrup. So I've strained the peas and carrots, put them back in the hot pot, and now to make Natasha's favorite, miso, maple, glazed carrots and peas. I'm going to add a tablespoon of miso and a tablespoon of maple syrup. Man, you've got some dishes to do. I'm thankful we have dishes to do. Gosh, this looks amazing, honey, thank you so much. Can we serve it up? Yep. Like I'm starving. It smells so good. Yep. Do you want a plate? Delish. I would love a plate, please. And we can take the silver. Silver. Please. You know. Silver spoons. Talking about this? Yeah, and the slotted ones. And this? Yeah, that would go for the peas and corn. Oh, how good. Oh, goodness. So as we dish this up, what are you thankful for? I'm thankful for you, my darling. Say it louder. I'm thankful for you. Oh, and my little chicken. Yes. Hey, little chicken. I'm thankful for little chicken. Way to go. We're getting in trouble with you around. I'm thankful for my family, my children. I'm thankful for our viewers. We're thankful for the opportunity to have a healthy cooking show to hopefully heal as many people as we can in the world. Thankful for our members, our subscribers. Right? I'd say we're pretty lucky. We've had a very lucky year to be able to do all this. We're coming up on a year. We're on 11 months now. A couple more months to go in January. January? Yeah. And we've been super lucky and super thankful to be able to do this and have such a great community. We love y'all. Oh, the miso maple. I'm kind of hyped up about this. That cranberry sauce. Come on. Is that my plate? Yeah. Okay. I was going to say, I'm hyped to eat this. Speaking of hype. Enough. It's Thanksgiving. Just be thankful for what you have. That cranberry sauce with that savory potato dish. Oh, that's beautiful. That's so beautiful, honey. You can eat all this. You won't even need a nap after. Right? It's all you need. You don't need to cook a turkey or a ham. Right? It's beautiful. Thank you, honey. You're welcome. I'm so thankful for you. I love you. Wow. Thank you. Happy Thanksgiving, everybody. Happy Thanksgiving. Let us know. Let us know in the comments what you're having for Thanksgiving. Curious. How fancy do you get? They probably sit down to eat. We tend to. Mmm. Beautiful. Mmm.