While it may seem that Thanksgiving without a roasted turkey is like Christmas without presents, let’s not forget that the fourth Thursday in November is a perfect chance for families to gather together, reflect on the blessings, and of course, feast. Your food choices shouldn’t stop you from enjoying this wonderful holiday, so here are a few creative and healthy recipes to keep you and your family satiated and all the animals unharmed.
Go Wild On A Starter
Eating mushrooms is like giving a boost to your immune system since they are a good source of B and D vitamins, so wild mushroom croustades make a perfect option for a starter on your Thanksgiving table. You’ll need three tablespoons of olive oil, 1 cup of sliced onion, 2 minced garlic cloves, 1 tablespoon of fresh thyme, 1 pound of fresh, wild mushrooms (think Shiitake, Maitake, and Oyster), some salt and pepper to taste, and, of course, 1 large French baguette. First, cook onion and garlic with olive oil for about 15 minutes, and then add thyme and sliced mushrooms. When it’s done, season to taste, cover it and set aside. Toast a sliced baguette in the preheated oven (375 degrees F) until they turn golden. Add 1 or 2 tablespoons of mushroom mixture on top of each toast et voilà – your tasty appetizer is ready to be served.
Edgy Citrus Salad
This healthy spinach, tangerine, and red cabbage salad will prove wrong anyone who might’ve thought that vegetables and fruits shouldn’t mix. It takes only 15 minutes to prepare six to eight serves. Grab 6 ounces of baby spinach, 2 cups of sliced red cabbage, 3 small seedless tangerines, a half of thinly sliced cucumber and ¼ cup of toasted almonds. Mix it all together and dress with 2 tablespoons of virgin olive oil, 2 tablespoons of balsamic vinegar, then season with salt and ground pepper. All of the ingredients are seasonal, so you’ll be sure your salad is as fresh as possible. Not only that tangerines add a burst of colour to your plate, but they’re also packed with C vitamin, essential to our health.
Gratinate Your Main Course
Instead of making a stuffy main dish, opt for a low-calorie, low-fat baked leek and sweet potato gratin that will satisfy anyone’s palate. Sauté 6 cups of chopped leeks, 3 cloves of minced garlic and 1 tablespoon of chopped fresh rosemary in a nonstick skillet, and then season it with salt and pepper. Preheat your oven to 450 degrees F and get your 10-inch round pan. Peel and thinly slice 2 medium sweet potatoes and then arrange one-third of it over the bottom of the pan. Spread half of leek mixture on top and put another third of sweet potatoes. Top with remaining leeks, and then again with sweet potatoes. Pour 1/3 cup of vegetable broth over, cover it with foil and bake 35 minutes. Stir together 3 tablespoons of breadcrumbs, 1 tablespoon of oil, and some rosemary, sprinkle over the dish and bake for another 15 minutes, uncovered. Let cool and serve it to your loved ones.
Make The Most Out Of The Pumpkin Season
Nothing says fall like a pumpkin pie, so here’s a vegan option for your Thanksgiving dessert including this delicious treat. Bake and mash 2 cups of sugar pumpkin and combine with ¾ cups of firm silken tofu, ½ cup of natural granulated sugar, 1 tablespoon of cinnamon, and a pinch of nutmeg, allspice, and ginger in a food processor. Process until it’s velvety smooth and pour it over a whole-grain pie crust. Bake in the oven preheated to 350 degrees F and then let cool. To make it look even more appetizing, top it with vegan whipped cream.
It doesn’t matter if you’re going full vegan this Thanksgiving or you’re just providing options for your herbivorous friends and family, these recipes will surely satisfy every gourmand. Play with flavours and tastes, but don’t forget what’s the point of it all – bonding with your loved ones. Happy holidays!
