3 Delicious, Plant-Based Thanksgiving Recipes
Canada! We see you and hope you have a wonderful Thanksgiving on Monday!
Did you know our friends up North celebrate Thanksgiving in October??
Some say that their day of giving thanks and even our modern American Thanksgiving are based on an old English celebration known as the Harvest Festival, which is also in October.
Bottom line—Who cares!?
Whenever and wherever you choose to celebrate a day of thanks, and for whatever reason, it’s always great to have some fabulous vegan/vegetarian recipes to share…
So we thought we’d share 3 of our favorites with you!
You can get those recipes below AND for anyone interested…
These come straight out of our own recipe files (there’s over 200!). If you want our full collection, including any new ones we add into the members area, you can get that here for just $19.97.
But now, here are your three, delicious, plant-based recipes you can enjoy anytime!
3 Delicious Thanksgiving Recipes
Crazy Cranberry Sauce
1 cup fresh or frozen cranberries (or currants)
1 red apple, core removed, chopped (such as a pink lady or gala)
2 green apples, core removed, chopped (such as a granny smith)
5 medjool dates, pitted and minced
1 lemon juice (optional if serving immediately, but important if keeping the dish for several days)
1⁄2 teaspoon cinnamon
3 pinches sea salt
1 pinch nutmeg
1. Put all ingredients into your food processor or high-speed blender. (If you only have a regular blender, add a little grape juice, apple juice or water. If you buy sliced pineapple, the pineapple juice at the bottom is also a great addition.)
2. Blend all ingredients until smooth.
Red Pepper, Corn and Quinoa Pilaf
Makes 4 to 5 cups.
Takes 5 minutes of high pressure and enough time for the pressure to release naturally.
This is incredibly quick in the pressure cooker, yet also easy on the stove top, if your cooker is already in use. It makes a great side dish. When leftover, turn it into a cold salad.
1 teaspoon oil
1 cup chopped onion
1 medium red pepper, chopped
11⁄2 cups quinoa, washed, rinsed and drained
1 ear corn, kernels cut off OR 11⁄2 cups frozen corn
21⁄4 cups vegetable stock
1⁄2 teaspoon salt
1. Add the oil to the pressure cooker over medium heat. Add the onion and sauté for 2 minutes. Add the pepper and sauté another minute. Add the quinoa and toast for 1 minute.
2. Stir in the corn and stock. Lock the lid in place and bring to high pressure over high heat. Reduce the heat to maintain high pressure and cook for 5 minutes.
3. Remove the pot from the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you. Add the salt and fluff the quinoa.
Note: If you’d like this more seasoned, add 1-2 teaspoons ground cumin and 1⁄2 teaspoon ground coriander when you add the quinoa.
Black Pepper and Smoke Salt Charred Portobello Mushroom Bruschetta
Slices of smoky, salty broiled Portobello mushrooms layered on a toasted bruschetta — with a horseradish aioli — make for a real hearty appetizer. The caramelized, slightly charred top of the mushroom cap enhances the meatiness of the mushroom.
SERVES 4–6 AS AN APPETIZER
FOR THE MUSHROOMS:
3 medium-large Portobello Mushroom caps Olive oil as needed
Juice of 1 orange
1 teaspoon agave nectar
2 teaspoons chopped fresh rosemary
2 teaspoons finely minced garlic (or crushed to a paste) 11⁄2 teaspoon coarsely ground black pepper
11⁄2 teaspoon hickory or alder smoked salt
FOR THE AIOLI:
1⁄2 cup vegan mayonnaise
1⁄2 teaspoon minced garlic, or garlic that’s been crushed to a paste 1⁄2 teaspoon lemon or orange zest
1–11⁄2 teaspoon prepared white horseradish
12 half-inch thick slices of toasted baguette
1. Preheat a broiler. Brush the Portobello caps with a small amount of oil and place them in the broiler.Broil for 1 minute or until the caps start to wilt and release moisture. Remove from the broiler.
2. Combine the orange juice, agave, rosemary, garlic, pepper, and hickory smoked salt with 1 teaspoon of olive oil. It should resemble a granular paste. Brush or rub this mixture on the Portobello caps and return to the broiler. Broil for approximately two minutes or until the tops are nice and browned. Cool to room temperature and slice each cap into 4-6 very thin bias slices.
3. For the aioli, combine the mayonnaise, garlic, zest, and horseradish. Place a dollop of the aioli on each baguette slice, and top with a slice of the Portobello cap. Alternatively, you can cube the mushroom caps and mix them with the aioli, then pile this on top of each baguette slice.