Thanksgiving is a food-centric holiday with a little family and friends mixed in. Whether you’re dining with friends or preparing the meal, it’s always fun to contribute to the festivities with a favorite recipe. However, a recipe is only as good as its ingredients. If you’re celebrating #WorldVeganMonth, we have a delicious recipe for a vegan-style Thanksgiving dressing below. We’re sharing three of our favorite classic Thanksgiving recipes:
This vegan-friendly appetizer blends a healthy mix of vegetables and spices to create a one-of-a-kind taste. Serve before the meal or even as the meal, if you plan to skip the turkey.
|1 medium sized butternut squash||2 cups salted vegetable broth|
|1 teaspoon minced garlic||1 2/3 cup low fat canned coconut milk|
|1 leek cleaned and sliced||1/2 teaspoon ground cumin|
|1 cup sun-dried tomatoes (not in oil)||Sea salt and black pepper to taste
Preheat oven to 350. Slice butternut squash in half lengthwise and remove seeds. Sprinkle contents with salt and place face down on a baking sheet. Add about 1/4 cup water to the pan and bake for 45 minutes or until the skin is tender and can be pierced with a fork.
Sauté garlic and leek with olive oil over medium high heat until tender, which takes about 10 minutes. Set aside. When the squash is tender, transfer to a high speed blender or food processor and puree along with the garlic, leek, sun-dried tomatoes, vegetable broth, coconut milk, and cumin. If you want it thinner, simply add more vegetable broth. Blend until smooth, then salt and pepper to taste. Garnish with kale or parsley. Serves 8.
As a staple dish to every Thanksgiving meal, dressing is by far the most diverse and creative recipes on the table. Add what you like, take away what you don’t, it’s that simple. Try our take on this delicious classic.
|1 pound butternut squash cubed||1 cup onion diced|
|1 pound brussels sprouts halved||1 cup celery diced|
|1 medium apple diced||1/2 cup vegetable broth (have extra on hand)|
|2 teaspoons fresh rosemary||2 shallots sliced|
|1 teaspoon fresh thyme||1 teaspoon sage chopped|
|1/3 cup dried cranberries||1/3 cup pecans or walnuts|
|2 tablespoons olive oil||10 dried slices of cornbread, sourdough,
or whole grain
Heat oven to 400 degrees. Toss squash, brussels sprouts, apples, and shallots in 2 tablespoons of oil and season with salt and pepper. Roast vegetables in oven until they are tender and remove from oven. Decrease oven temperature to 350.
Heat the remaining 1 tablespoon of oil in a large pot. Sauté onion and celery about 5 minutes then add the bread cubes and allow them to get golden brown along with the onion and celery in the oil. Add the roasted vegetables, broth, cranberries, pecans, and seasonings. Mix ingredients until broth has been almost entirely absorbed in the toasted bread. Transfer to a baking dish and bake at 350 for 20 to 30 minutes. Serves 6-8.
With the pie-like qualities of this recipe, it’s hard to decide to serve as a side dish or dessert. Made with fresh sweet potatoes and warm fall spices like cinnamon and nutmeg, this dish is the epitome of autumn flavor.
|4 medium sweet potatoes||1/2 teaspoon ground cinnamon|
|1/2 stick butter, softened||1/8 teaspoon ground ginger|
|1/4 cup sugar||1/8 teaspoon ground nutmeg|
|3/4 cup brown sugar||1/8 teaspoon ground allspice|
|2 eggs, beaten||1/2 teaspoon salt|
|1 teaspoon pure vanilla extract or
2 tablespoons of bourbon
|3/4 cup evaporated milk
1 unbaked pie crust
Start by baking the sweet potatoes wrapped in foil for 1 hour in a preheated oven at 350. If you’re in a crunch for time, microwave the sweet potatoes. First, pierce each potato with a fork, wrap in a paper towel and microwave on HIGH for 5-15 minutes, depending on the size of the sweet potato. When done, let potatoes cool. Slice in half and scoop out the pulp and discard the skin. Transfer into a large bowl and mash. Set aside.
In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice, and salt. Next, add the evaporated milk and stir mixture. Add mixture to mashed sweet potatoes. Blend together with mixer until smooth and pour into unbaked pie shell.
Bake on bottom rack of oven for 1 hour or until center of pie is firm and a toothpick comes out clean. Serve warm as side dish or add a dollop a maple whipped cream and call it dessert. Easily serves 8.
Whipped Maple Topping:
1 cup cold Heavy Whipping Creme
1/4 cup confectioners’ sugar
2 tablespoons maple syrup
Chill mixing bowl and whisk overnight. Mix all ingredients together until mixture forms stiff peaks. Spoon immediately on warm pie.
Maybe you don’t have time to cook this year, have you considered a catered meal? Why not, spend the time with family and let someone else do the cooking, like Harvest Moon Catering. Either way, give them a call at 301-750-5129 and plan your holiday menu with the freshest ingredients in the area or let them do the cooking for you!
Butternut squash Bisque:
Sweet Potato Pie: