Thanksgiving can be healthy- my top 3 vegetarian dishes.

Number 1

Full recipe found at Jessicainthekitchen

Vegan Sweet Potato Casserole with Maple Pecan Topping

Full recipe found at Jessicainthekitchen

Ingredients

Maple Pecan Topping

  • 3 tbsp maple syrup
  • 6 tbsp almond flour
  • 1/2 tbsp melted vegan butter
  • 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

  • 3.3 pounds sweet potato, peeled and cut into 1 inch cubes
  • 3 tbsp brown sugar
  • 3 tbsp maple syrup
  • 1/4 cup unsweetened almond milk
  • 6 tbsp coconut oil or olive oil
  • 6 tbsp vegan butter, room temperature
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions

Maple Pecan Topping

  • While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

  • Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
  • In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
  • When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
  • Spoon sweet potato mixture into the casserole dish and top with the Maple Pecan topping.
  • Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.

Number 2

roasted-brussels-sprouts-and-squash-with-dried-cranberries-and-dijon-vinaigrette-6

ROASTED BRUSSELS SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE

Ingredients

  • 1 lb utternut squash, peeled and cut into 3/4-inch chunks
  • 1 lb Brussels Sprouts, stems trimmed and slice lengthwise in half
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 3/4 tsp kosher saltfreshly ground black pepper
  • 1/4 cup dried unsweetened (or sweetened) cranberries

Dijon Vinaigrette:

  • 2 tsp Dijon mustard
  • 1 tbsp rice wine vinegar or rice vinegar
  • 2 tbsp extra virgin olive oil
  • 2 pinches kosher salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
  • Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
  • Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto the baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
  • In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  • Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

Notes: This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!

    Number 3

    glutenfree-stuffed-mushrooms-1

    Full recipe found at thefoxandshe

    GLUTEN FREE STUFFED MUSHROOMS

    Ingredients

    • 1 cup wild rice, cooked according to directions
    • 1 Delicata squash, peeled, cubed and roasted
    • 1/2 red onion, chopped
    • 1 stalk celery, chopped
    • 3 cloves garlic
    • 2 large handfuls chopped kale
    • 1/4 cup crumbled feta cheese
    • 4 portabella mushroom caps, gills scraped clean
    • 1/4 cup chopped pecans
    • S & p to taste

    Instructions

    • In a skillet, saute onion and celery in 1 tsp canola oil for 5 minutes. Add garlic and cook for another minute. Add kale and saute until wilted. Remove from heat and mix with cooked wild rice, delicata squash, and feta cheese. Season with salt and pepper to taste.
    • Preheat the oven to 450 degrees and brush portabella mushroom caps with olive oil. Bake for 5 minutes. Flip caps, fill with equal portions of wild rice mixture and cook for 10-15 minutes. Serve hot.

    What’s so wonderful about these 3 recipes is they don’t have to be just for Thanksgiving, Christmas is just around the corner!! ENJOY x

     

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