This year I have a lot to be thankful for and thats what thanksgiving is all about! I love spending time with my family reflecting on this past year and all that we are blessed to have! Of course while stuffing our faces with yummy food!! I of course take the Turkey aspect out of thanksgiving and what I'm left with are still the staples that make up a "traditional" Thanksgiving dinner.
Pat and I have been getting super creative with cooking these day (if I do say so myself!) So we decided to make a delicious plant based menu for our family this thanksgiving! My dad just recently switched to completely vegan so this will be his first turkey free thanksgiving-- woohoo! My mom on the other hand is still a meat eater so she will preparing her usual Thanksgiving spread, everyone is happy and most importantly getting stuffed this thanksgiving!
Here's Our Thanksgiving Lineup:
Carrot Ginger Soup- vegan
Cheese Plate ( vegan and dairy options) with fruit, nuts, and crackers
Kale Salad with roasted garlic Tahini dressing- vegan
Garlic Bread and Corn Bread- vegan
Spinach&Artichoke Dip + Hummus - vegan
Veggie Lasagna - vegetarian
Mushroom Wellington- vegan
Quinoa Stuffed squash with Walnuts and Pomegranate- vegan
Beet Casserole- vegetarian
Maple glazed Carrots with Lemon Cashew Cream- vegan
Sweet Potato Casserole with Crunchy Butter Pecan Topping - vegan
Cranberry Orange Loaf- vegan
Pumpkin Pie- vegetarian
Ice Cream- vegan/dairy options
Carrot Ginger Soup-
1 white onion
3 garlic gloves
2 TBS of minced ginger
1 TSP cumin
1 TSP of coriander
7 to 8 Large carrots, chopped and peeled
3 cups veggie stock
1 cup full fat coconut milk
In large sauce pan cook onion and garlic in olive oil, until soft. Add ginger, carrot, and spices. Stir. After a few minutes add coconut and veggie broth. Simmer uncovered for 25 minutes. Transfer soup to blender. Blend until smooth and creamy. Season with salt and pepper!
6-8 cups of kale or two large bunches of kale
3 heads of garlic
1/4 cup of lemon juice
1/4 maple syrup or honey
1 TBS olive oil
3/4 cup of Tahini
warm water if needed
Nuts of choice or other favorite toppings
roast garlic with olive oil for 35 min at 400 degrees. add roasted gloves to mixing bowl and mash with fork. Add rest of ingredients. Stirring and adding warm water as needed for thickness. add salt if needed!
Spinach & Artichoke Dip-
1 1/2 cup raw cashews
4 cloves garlic
1 small onion, diced
1 1/2 cups unsweetened non-dairy milk
1/4 cup nutritional yeast
1 small lemon, juiced (2 tablespoons)
1-1 1/2 teaspoons salt
4 cups loosely packed fresh spinach
(2) 14-ounce cans artichokes drained & rinsed
Optional: Vegan Parmesan Cheese for serving
Preheat the oven to 425 degrees F.
Soak the cashews: Heat up about 3 cups of water in a tea kettle or small pot. Pour the boiling hot water over the cashews and let them soak for 5 minutes. Drain them when ready to blend.
In a small pan, saute the garlic and onion for 2-3 minutes using either a tablespoon of olive oil or water, until the onion is slightly translucent. Set aside.
In a high powered blender, add the soaked, drained cashews, unsweetened milk, nutritional yeast, lemon juice, and 1 teaspoon salt. Blend until very smooth.
Now add the cooked onions/garlic, spinach and artichokes. Pulse a couple of times, but do not blend. You want to leave quite a bit of chunky texture! Taste for salt, add more to taste.
Transfer to an oven safe dish (I used a 9 inch pie dish) and bake for 20 minutes or so until warm, bubbly and golden brown on top.
Sprinkle with vegan parmesan , if desired and serve with a sliced baguette, pita chips, tortilla chips or vegetable sticks. Enjoy!
2 large sweet potatoes
2 large containers of white mushrooms
2 yellow onions
4 cloves of garlic minced
2 cups of kale
4 cups of mozzarella or vegan cheese we have used almond cheese
1 jar of sauce of choice, we use white sauce
slice veggies thin with mandolin. combine and saute garlic, onions, and mushrooms. Layer lasagna tray with first layer sauce then layer zucchini and salt. layer of sauce, sprinkle of cheese. Spread all kale out. Repeat process minus kale. add sweet potato layer. add mushrooms and onions. Keep layer with veggies, cheese and sauce. Top with layer of sauce and remaining cheese.
Bake at 375 for 45 mins.
1 1/2 lbs mushrooms (750 g)
2/3 cup cooked rice (125 g) (or lentils, or sub more mushrooms)
1-2 tbsp olive oil
1 large onion peeled and chopped
4 garlic cloves
2/3 cup baby spinach (150 g) (optional)
2 tbsp mustard
salt and pepper to taste
4 twigs of thyme
3/4 cup chopped walnuts (100 g) or pecans (optional)
1/2 cup dairy-free cheese (60 g) (optional)
1 sheet vegan puff pastry
2-3 tbsp plant-based milk (for brushing
Filling (you can make this ahead):
Chop the mushrooms. (Optionally, reserve 3-4 large mushrooms to place in the center).
Heat 1 tbsp oil in a large frying pan. Add the onions and fry until lightly browned, about 3 minutes. Add the mushrooms, season with salt and pepper and fry until lightly golden, about 5 minutes. Then lift the mushrooms out onto kitchen paper to drain.
Place the pan back on the heat with the rest of the oil. Roast the garlic for a few seconds, add the spinach and cook for 2-3 minutes until wilted. Then place the spinach into a large sieve to drain and squeeze thoroughly. (Or simply thaw frozen spinach, and squeeze).
Combine fried mushrooms and onions with the cooked rice, season again to taste, add mustard (and optionally chopped walnuts and vegan cheese), stir to combine and place this mixture and the spinach in the refrigerator to cool completely.
Assemble the Loaf:
Preheat the oven to 390°F (200°C).
Place the puff pastry sheet on a baking tray lined with parchment paper. Spread the spinach over the middle of the pastry, making sure to leave a border at the edges. Place the mushrooms on top of the spinach. Top with the remaining filling and thyme, and press a bit together.
Carefully roll the pastry over the top of the filling so you have a loaf. Press down to seal the edges. Roll over the loaf so that the seams are on the bottom.
Gently cut little slits using a sharp knife (but do not cut all the way through) and brush with a little plant-based milk.
Bake the Wellington for approx. 20 minutes, until golden, puffed and flaky.
Serve and enjoy immediately!
Quinoa Stuffed squash with Walnuts and Pomegranate:
6 mini winter squashes
250g quinoa ( 1½ cups)
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, chopped
5 thyme sprigs
sea salt & pepper
240g cooked aduki beans, optional (1½ cup)
75g walnuts, toasted (2/3 cup)
small bunch fresh parsley, chopped
pomegranate seeds to serve
For the squash seeds:
thyme & oregano
paprika or cayenne pepper (optional)
Preheat the oven to 200°C (400F)
Wash the squash and cut about ¼ to ⅓ from the top to make a lid. Scoop out all of the seeds and save to use later. Rub the outside and the inside with little olive or coconut oil and season with sea salt. Place onto a baking tray with the lids on and bake for 40-45 minutes until soft when pierced with a fork.
Separate the seeds from the fleshy part (very fiddly) and rinse in warm water. Pat dry and place onto a baking tray. Toss with little olive or coconut oil, thyme, oregano, sea salt and pepper and roast for about 20-25 minutes until slightly brown and crispy.
Roast the walnuts for about 10 minutes until fragrant.
Measure 1½ cup of quinoa, place into a mesh strainer and rinse under running water. Place into medium pot and cover with 2¼ cup water. (1½ times the volume of quinoa) Bring to boil, cover with lid and simmer on a low heat until all of the water has been absorbed. Leave to stand for 10 minutes covered and fluff up with fork.
In a medium pan heat 2tbsp of olive or coconut oil, add chopped onion and celery and saute for about 5 minutes, add garlic, thyme and oregano and cook for 5 more minutes. Stir in aduki beans if using and season with sea salt and black pepper.
Stir the mixture into the cooked quinoa, add roughly chopped walnuts, chopped fresh parsley and season to taste.
Stuff each of the squash with the mixture and place back into the oven for 10 more minutes to warm through before serving.
Top with pomegranate, fresh parsley, thyme and freshly roasted squash seeds.
2 sweet potatoes
1 large parsnip
1 beet red or color of choice
1 small carton of heavy cream
1 stick of butter
1 clove of garlic
1/2 cup grated parmesan cheese
1/2 cup gruyere cheese
Thinly slice all veggies. In mixing bowl pour half of carton of cream and combine with half of parmesan cheese. Keep slice veggies in row and marinate them in mixture. add to tray that has garlic and cream at the base. Line up marinated veggies and top with the remaining cream, parmesan, and add gruyere cheese. Bake at 400 for 45 mins.
Maple glazed Carrots with Lemon Cashew Cream:
1.5 lbs heirloom organic carrots washed but not peeled
2 Tbsp extra-virgin olive oil
2 Tbsp maple syrup
2 Tbsp pistachios coarsely chopped
1/4 tsp sea salt
1/8 tsp freshly ground pepper to taste
3/4 cup raw cashews soaked 2-3 hours or overnight
1 lemon juiced
1/4 cup filtered wate
Soak the cashews in a bowl covered with water for anything between 2 and 10 hours.
Wash the carrots and dry them with a towel. Line a large cookie sheet with parchment paper, and line the carrots on it.
Mix the maple syrup and olive oil together with a fork and mix until it binds together. Drizzle over the carrots, and using your hands, move them around so that the carrots are well coated.
Cook in the oven at 400F for about 15-20 minutes, depending on how big your carrots are. (You don't want them overcooked)
To make the sauce, simply put the soaked cashews, the lemon juice, water and a generous pinch of sea salt in a high speed blender, and blend until very smooth. If it's too thick, add a bit more water.
When the carrots are done, sprinkle a bit of grey sea salt on top, and pepper if using, then drizzle generously with the sauce, and top with some chopped pistachios.
Sweet Potato Casserole with Crunchy Butter Pecan Topping:
9 cups peeled and chopped sweet potatoes, about 4 large potatoes
1 cup full fat coconut milk (from a can)
1 cup brown sugar
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter Pecan Topping
2/3 cup brown sugar
5 tablespoons earth balance vegan butter, softened to room temperature
1/2 cup all purpose flour
1/4 teaspoon salt
1 cup pecans
Add the sweet potatoes to a large pot, cover with water and bring to a boil. Cook for 10-15 minutes until the potatoes are fork tender. Drain, then add them back to the pot or a large bowl.
Preheat oven to 350 degrees F and lightly grease a 9 x 13 casserole dish.
To the large pot or bowl with the cooked sweet potatoes, add the coconut milk, brown sugar, vanilla, salt, cinnamon and nutmeg and mash with a potato masher. Continue to mash or stir with a spoon until well combined.
Spread the potato mixture in the prepared dish, and smooth it out evenly with a spatula.
Make the topping: In a medium bowl, stir all the topping ingredients, except the pecans, together with a spoon. Use your hands if necessary until moist crumbs form. Now mix in the pecans.
Evenly sprinkle the topping on the sweet potato filling and bake for 35-45 minutes, until bubbly on the edges and the topping is golden brown. Serve immediately!
16 ounces tempeh
1/4 cup water
1 tablespoon fennel seed
1 tablespoon dried basil
1.5 teaspoons smoked paprika
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried sage
3 garlic cloves, minced
1/4 cup soy sauce
1/2 teaspoon pure maple syrup
3 tablespoons olive oil
1/2 cup vegan butter, plus more for greasing pan
1 lb. sourdough bread, cut into small cubes
1 large onion, finely chopped
4 celery stalks, finely chopped
2 carrots, finely chopped
1/2 cup dry white wine
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaves, chopped
1/4 cup finely chopped parsley
1/4 – 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups vegetable stock
Heat a large skillet over medium heat.
Crumble the tempeh using a box grater or finely chop using a knife. Add to the skillet along with 1/4 cup water. Let steam until all water is absorbed, stirring occasionally.
Add in the spices and garlic and toast for 1 minute until fragrant. Add in the soy sauce, maple syrup and oil and let cook for 5-8 minutes until browned and crispy. Set aside.
Preheat oven to 300 degrees F. Lightly butter a large (9×13″) baking dish and set aside.
Cube bread and place in a single layer on a baking sheet (will likely need two baking sheets) and toast until dried out but not overly browned, about 25-30 minutes. Remove from oven.
While bread is cooking, heat the butter in a large saucepan over medium heat. Add the onion, celery and carrots and cook, stirring occasionally, until vegetables are very tender but not browned, about 15 minutes.
Add the wine and scrape any browned bits on the bottom of the skillet. Bring to a boil and cook until wine is mostly evaporated, about 3-4 minutes. Toss in sage, thyme and parsley.
Increase oven temperature to 350 degrees F.
Add bread, tempeh sausage and vegetable mixture in a large bowl and add 2 cups of stock, toss well to combine. You want the bread mixture to absorb all of the broth and be “wet” but not have any visible broth in the bowl. Add the salt and pepper.
Slowly add the rest of the broth, tossing every 1/4 or so until all combined. Let sit for 10 minutes until all broth is absorbed. Season, adding more salt/pepper if needed.
Transfer stuffing to prepared dish and cover with foil. Bake for 40 minutes. Remove foil, increase temperature to 425 degrees F. and bake another 20-25 minutes until golden brown on top.
240 g / 2 cups all purpose white flour or GF all purpose flour, sifted
½ tsp xantham gum (only if using GF flour)
a pinch of fine salt
90 g / 6 level tbsp (not melted!) refined coconut oil
180 ml / ¾ cup maple syrup, adjust to taste
150 g / ¾ cup dark brown sugar, demerara sugar or coconut sugar
75 g / 6 tbsp coconut oil
300 g / 10.5 oz silken tofu
2 tsp vanilla paste or vanilla extract
zest of 1 large orange
1 tsp ground cinnamon
½ tsp fine sea salt
2 tbsp tapioca starch or cornflour / cornstarch
200 g / 7 oz / 2 cups chopped pecans + extra 100 g / 3.5 oz pecan halves, to decorate
Sift the flour (and xanthan gum if making GF pastry) into a large bowl.
Add the salt and chopped coconut oil and cut it into the flour with two knifes. Here is a handy guide to making shortcrust pastry that I follow.
Once the mixture is uniform and there are no large lumps left (to check, shake the bowl lightly, they will come to the surface), rub the small bits of oil into the flour with your fingers until there are no lumps left. Yes, I know, it does take some time!
Finally add in about 60 ml / ¼ cup of cold water and mix it into the flour mixture with a cutlery knife.
You will need a bit more water, but add it very gradually as too much will make the pastry tough. To check if more water is needed, grab a handful of mixed dough with your hands, if it is very dry, add a little more water, mix it in and check again.
Once the dough is the right consistency, form it into a flattened ball quickly – handle the dough as little as possible, wrap it in cling film and chill for 60 minutes.
Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle large enough to cover your entire tart case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snugly into all the nooks and crannies. Trim the excess pastry with a sharp knife or by rolling a rolling pin along the baking case edge. Patch any holes up with the cut off excess. If making gluten-free pastry (which tends to be more crumbly), you may be better off placing the crumbled pastry in the tart case and simply moulding the pastry with your hands to the shape of the tart tin – you do not need to worry about overworking the pastry as it contains no gluten.
Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes.
45 min into pastry chilling time, preheat the oven to 180° C / 355° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake.
Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes.
Place the maple syrup, sugar and coconut oil in a small saucepan. Bring to a gentle simmer, stirring the whole time. Set aside to cool.
In a food processor combine drained tofu, vanilla paste, orange zest, cinnamon and salt. Blend until silky smooth.
Add the cooled sugar mixture to the tofu mixture along with the tapioca starch. Blend until smooth.
Heat up the oven to 180° C / 355° F.
Add the chopped pecans to the cool filling and fill the pre-baked tart case.
Decorate the top with pecan halves, brush them lightly with leftover filling.
Bake for 30 minutes, then reduce the oven temperature to 160° C / 320° F and bake for a further 25-30 minutes, until the edges are cooked.
Cool the tart completely before cutting.
Cranberry Orange Loaf-
1 1/2 cups cake or flour
pinch of salt
1 tsp baking powder
1 cup organic sugar
zest of half an orange
3/4 cup almond milk, unsweetened
1/2 cup organic safflower oil
1/3 cup applesauce, unsweetened
1 tbsp orange juice
1 tsp vanilla extract
1 cup fresh cranberries
Preheat oven to 350F and lightly spray standard loaf pan with non stick cooking spray.
In a large bowl sift together dry ingredients, flour, baking powder, salt, sugar and orange zest. Set aside.
In a separate bowl, whisk together all wet ingredients, almond milk, safflower oil, applesauce, orange juice, and vanilla extract.
Slowly mix in wet ingredients to dry ingredients. Stir until just combined then fold in the fresh cranberries.
Pour batter into prepared loaf pan and bake for 1 hour and 20 minutes. The original recipe calls for 70-75 minutes but because of the ingredient switches, the time varies. Mine loaves were done at an hour and 20 minutes. At the hour mark, just keep an eye on it from there. If you want to keep it in longer but don't want the top to brown too much, lower the heat and keep it in longer. And of course do the whole tooth pick inserted check.
Once done remove from oven and let cool in pan 15 minutes. After that transfer to a wire rack and let cool completely before icing (if using).
Make the glaze by whisking both juice and sugar together until completely smooth and no sugar clumps are left.
Drizzle that yumminess like crazy on top of your loaf cake. Cut, serve and Enjoy!
1 1/4 cup All-purpose flour
1 tsp sugar
1/2 tsp salt
5 tbsp non-dairy butter
1/4 cup coconut oil, solid
2-3 tbsp ice water
Pumpkin Pie Filling
1 1/2 15 (oz) cans pumpkin puree
8 oz extra firm silken tofu
1/2 cup white sugar
1/4 cup brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp vanilla extract
1/2 tsp salt
use pie crust and cut out leaves, top pie as desired or cook on its own and add to pie.
Start by making your pie crust. Spray a 9" pie pan with cooking spray and set aside.
In a small bowl, combine the flour, sugar, and salt. Cut the butter and coconut oil in small pieces - about 1 tablespoon in size - and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands. Add water as necessary. You want a fairly dry dough (this creates the flakiness) but that has enough moisture to roll out and shape.
When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, roll out onto a piece of floured parchment paper until your dough is about 1/8" thick and you have a circle about 12" across.
Placing your hand underneath the parchment paper, gently flip the crust into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator and let chill for at least 1 hour.
Preheat the oven to 350F. Place a baking sheet on the bottom rack and fill it with water. This creates steam which will allow the pumpkin pie to bake more evenly.
In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 45 minutes.
At 45 minutes, check for doneness. The pie should be mostly firm and the pie crust should be golden brown. If there is still a lot of jiggle to the pie, bake it for another 10 minutes before checking again.
Remove from oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight.
Serve with coconut whipped cream.