Thanksgiving Recipes

I am getting many requests for my Thanksgiving recipes. Here are a few of my plantstrong favorites and I will be making these again this Thanksgiving.

Good Garlicky Mashed Potatoes (Ann Esselstyn, Pg. 138, The Prevent and Reverse Heart Disease Cookbook)

• 6 medium gold potatoes
• 6 tablespoons nutritional yeast
• 2 teaspoons fresh garlic (2-3 cloves)
• 2 cups non-dairy milk (I use the potato cooking water as needed since I do not do milk of any sort)
• 1 teaspoon dried rosemary (sometimes I use fresh)
• Freshly ground black pepper to taste

1. Cut the potatoes, including the skin, into 1 inch chunks. Place them into a large pot, cover with water, and bring to a boil. Cook until tender, about 10 minutes.
2. Drain the potatoes (save the liquid), transfer to a large bowl, and mash.
3. Add the nutritional yeast, garlic, and liquid of choice. Mash until smooth, adding extra liquid as needed since nutritional yeast soaks it up.
4. Stir in the rosemary and black pepper to taste.
5. Ann recommends folding in 1-2 cups of finely chopped cooked kale. I may try that this year.

Ann Esselstyn's Mommy's Mushroom Gravy

• 1 onion, chopped
• 2-3 garlic cloves, minced
• 12 ounces sliced mushrooms
• 2 cups vegetable broth
• 2 teaspoons white miso
• 2 tablespoons whole wheat flour or gluten-free flour mixture
• 2 tablespoons low sodium tamari or soy sauce
• 2 tablespoons cooking sherry (optional, I use it)
• Black pepper to taste

1. Saute the onion and garlic with a bit of water or veggie broth until they begin to caramelize, 4-5 minutes.
2. Add sliced mushrooms. They should release liquid, but supplement with water or broth if needed. Cook until mushrooms are soft.
3. In a separate bowl, whisk the vegetable broth, miso, flour, tamari or soy sauce, cooking sherry, and any extra broth until smooth.
4. Add the wet ingredients to the mushrooms and continue to stir.
5. Cook down the mix to your liking and finish with black pepper.

Sweet Potato Casserole (eatplant-based.com)

Base:

• 5 sweet potatoes
• 1 cup non-dairy milk (soy or almond)
• 1/4 cup maple or date syrup
• 1/4 teaspoon nutmeg
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract

Topping:

• 1 1/4 cups old-fashioned gluten-free rolled oats
• 3 tablespoons whole wheat or other gluten-free flour
• 1/4 cup non-dairy milk
• 1 cup chopped raw pecans (optional)
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

1. Cook the sweet potatoes until soft but not mushy by boiling or baking. Once cooked and cooled, peel and place in a large bowl.
2. Preheat the oven to 350.
3. Mash the sweet potatoes with a potato masher or hand mixer. Add the remaining base ingredients and mix. Keep topping ingredients separate.
4. For the topping, blend rolled oats until coarsely chopped. Combine with the remaining topping ingredients in a bowl. The flour should be damp, not dry or very wet; add more non-dairy milk if needed. It should stay crumbly.
5. Spread the topping over the sweet potatoes in a casserole dish. Bake about 30 minutes until golden brown. Cool slightly before serving and serve warm.

Tips and tricks:

• Use a 2 quart casserole dish.
• Nut-free: pecans are optional.
• Make ahead: cover well and keep in the fridge until ready to bake.
• Storage: store leftovers in an airtight container in the fridge for 5-7 days.

Super Salad with Balsamic Dressing (EatPlant-Based)

Salad:

• 1 bunch of kale, stripped off stems
• 1/2 head Napa cabbage, finely shredded or chopped
• 3-4 carrots, peeled and grated
• 1/4 red onion, thinly sliced
• 1/2 cup grape tomatoes, sliced in half
• 1 cup raw edamame, shelled
• 1 cup fresh blueberries

Balsamic dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons brown mustard
• 1 tablespoon maple syrup
• 1 tablespoon fresh lemon juice

Toss salad in dressing and serve.

Pumpkin Pie Tart (Forks Over Knives)

• 1 1/2 cups rolled oats (gluten-free works)
• 1/4 cup flaxseed meal, divided
• 3 tablespoons almond butter
• 1 cup unsweetened plant milk, divided
• 1 15 oz can pumpkin
• 1/3 cup chopped, pitted whole dates
• 1/4 cup pure maple syrup
• 2 tablespoons arrowroot powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt

1. Preheat oven to 375.
2. In a food processor, combine oats, 3 tablespoons flaxseed meal, and almond butter. Pulse until mixed. With the processor running, slowly add 2-4 tablespoons of milk until the mixture clings together and is slightly moistened.
3. Press the mixture onto the bottom and up the sides of a 9 inch tart pan with a removable bottom.
4. For the filling, combine the remaining 1 tablespoon flaxseed meal with 1/4 cup water and let stand for 5 minutes.
5. Add the flax mixture to a food processor with pumpkin, 3/4 cup milk, dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Process until smooth and spread into the crust.
6. Bake 50-55 minutes or until the filling is set. Cool on a wire rack for 30 minutes, then chill 2-8 hours. Serve.

Stuffing

I wing this using a seasoned stuffing mix (gluten-free works). Follow the directions for the mix.

I always include sauteed onions, celery, kale, mushrooms, and carrots. Combine everything and toss in some unsweetened dried cranberries (not too many). Bake in a 350-375 oven until heated through and a bit crunchy on top.

Corn Muffins

Serve with maple syrup sweetened honey butter. (There is a recipe in the recipe file on the website.)

This is the second year since I was married (2/6/65) that I am not having Thanksgiving at my house. My daughter invited us all to her house where almost the whole family will gather, dogs included. (We will miss Peyton who is studying abroad in Portugal with Villanova).

I will bring all of the above to Andrea's house as we have a mixed group...there will be the traditional Thanksgiving fixins plus the above. I love Thanksgiving. How about you?

Enjoy,

***Suz***