Most people travel not only to see picturesque scenery and landscapes but to taste delicious delicacies, as well. In fact, culinary tourism has been on the rise these past few years and has been relevant as far back as I can remember. The good news is that you don’t have to wait for your next trip or adventure to eat exotic dishes. The reason is that you can make and enjoy travel-inspired food recipes at home. You can even serve them this Thanksgiving so that your loved ones can feel the excitement of traveling in the comfort of your home surrounded by those you love. So, here are some of the best travel-themed food recipes for Thanksgiving.
Roasted Cauliflower with Harissa Hummus
The roasted cauliflower with harissa hummus dish was introduced in Tel Aviv, Israel. It’s a great travel inspiration for those who really want to get out to Israel but either aren’t comfortable going there at this time or who simply haven’t been able to get out there, yet. Or perhaps you’ve been there and want to share a taste of what you discovered? Some of you may think that this recipe is an ordinary dish. However, it highlights the vibrant neighborhood, glistening coastline, and crowded market of the city. In fact, you will get a taste of their culture when you eat roasted cauliflower with harissa hummus. The best part is that it looks festive, making it one of the best travel-themed food recipes for Thanksgiving.
To make roasted cauliflower with harissa hummus, you will need the following ingredients:
- 1 Cauliflower (trim large leaves)
- 1/2 Pomegranate (scoop out seeds)
- 2 tbsp. Red wine vinegar
- 2 tbsp. Vegetable oil
- 1 tbsp. Chili oil
- 1 tsp. Cumin (ground)
- 1 tsp. Coriander (ground)
- 1 tsp. Turmeric (ground)
- 1 tsp. Chili powder
- Coriander leaves (torn)
- 400 g Chickpeas (drained and rinsed)
- 1 Lemon (juiced)
- 2 Cloves garlic (crushed)
- 1/2 Onion (finely chopped)
- 2 tbsp. Olive oil
- 2 tbsp. Tahini
- 1 tbsp. Harissa (regular)
Roasting the Cauliflower
1. The first step in making roasted cauliflower with harissa hummus is to bake the cauliflower. You can preheat the oven to 200 degrees Celsius. While preheating the oven, place the vegetable oil, herbs, and spices in a large bowl and mix well. Then, put the cauliflower. You have to make sure that the cauliflower is covered with herbs and spices for a flavorful dish. Afterward, place the cauliflower on a baking tray and bake for about 1 hour and 15 minutes or until steam is tender.
2. While baking the cauliflower, you can make the dressing. Mix the chili oil and red wine vinegar using a whisk in a bowl. Then, put the pomegranate seeds and mix well.
Making the Hummus
3. The next step in this delicious Thanksgiving recipe is to make the hummus. Ideally, you can start making hummus about ten to five minutes before the cauliflower is ready. To make the hummus, heat the olive oil, onion, and salt in a pan for five minutes or until the onion is soft. Afterward, add the crushed garlic and cook for another minute. Then, add the chickpeas and heat until warm.
4. Combine lemon juice, harissa, tahini, and water (150 ml) in your food processor. Mix the ingredients until you create a puree. Afterward, add the puree to the chickpeas. Then, you have to keep the hummus warm in a pan until the cauliflower is baked.
Assembling the Dish
5. The last step is to assemble the dish. First, place the roasted cauliflower over the warm hummus. Then, drizzle the pomegranate dressing and sprinkle coriander leaves on top of the dressing.
Piña Colada Cheesecake Bar
One of the best travel-themed food recipes for Thanksgiving is the Piña Colada Cheesecake bar. After all, many people crave the warm temperatures of tropical destinations during this cold season. You can make your guest feel warm, happy, and inspired by island life by serving this travel-inspired dessert this Thanksgiving.
To make Piña Colada Cheesecake bars, you’ll need the following ingredients:
- 5 ounces Gingersnap Cookies (vegan)
- 1/2 cup Macadamia nut or pecans
- 1/2 cup Shredded coconut (unsweetened)
- 4 tbsp. Coconut oil (melted)
- 1/2 tbsp. Maple syrup
- Pinch of salt
- 8 ounces Cream cheese (vegan)
- 8 ounces can Crushed pineapple (set aside the juice)
- 1 Orange (medium, zested)
- 1 1/2 cup Raw cashews (soaked overnight)
- 3/4 cup Coconut cream (refrigerated)
- 1/4 cup + 2 tbsp Cane sugar (organic)
- 3 tbsp. Lemon juice (fresh)
- 2 to 4 tbsp. Coconut rum (optional)
- 2 tbsp. Coconut oil (melted)
- 2 tbsp. Cornstarch
- 2 tsp. Vanilla extract (pure)
- 1/4 tsp. Salt
- 1 pineapple (fresh, chopped)
- Coconut flakes (toasted)
Making the Crust
1. The first step in making this tropical dessert is to make the crust. Combine the macadamia nuts and gingersnap cookies in a food processor and blend until finely ground. Then, put in the coconut oil, salt, and coconut flakes. You have to make sure that the crust is sticky enough. You can add more coconut oil or maple syrup to make the crust more sticky.
2. Afterward, put the crust on a baking pan lined with baking paper. Make sure to spread and press the crust evenly and refrigerate for about 30 minutes.
Making the Filling
3. Before making the filling, preheat your oven to 350 degrees Fahrenheit.
4. First, drain the soaked cashews. Then, place the coconut cream and cashew in the food processor. Blend the ingredients until the mixture looks like ricotta cheese. Afterward, add the sugar, salt, cornstarch, lemon juice, coconut oil, and cream cheese. The next step is to blend all the ingredients until the mixture is smooth.
5. Add the coconut rum, vanilla, reserved pineapple juice (4 tbsp.), and orange zest. Then, blend quickly to incorporate. Afterward, remove the blade and fold in the crushed pineapple using a spatula.
Baking the Cheesecake
6. Once the cheesecake filling is made, you can pour it on top of the refrigerated crust. Make sure to flatten the top using a spatula.
7. Bake the Piña Colada Cheesecake in the oven for about 35 to 45 minutes or until the edges are slightly dry.
8. Let the cheesecake rest for a few minutes at room temperature and refrigerate for four hours or overnight.
9. Finally, you can top the cheesecake with diced pineapple and coconut flakes. Slice the cake into small-sized bars and serve.