FRESH Thanksgiving Recipes for the Plant-Based Pilgrim
Turkey Trepidation? It's that time of year!
In my hometown, turkeys sprint across the road (it's like they think they're chickens!) with reckless abandon as soon as brightly hued leaves begin to fall from the trees. But for the plant-based pilgrim, swerving around turkeys is a dinner table matter, as well.
Thankfully we've got your back with some FRESH Thanksgiving dishes so mouth-watering and wholesome they might convert some carnivores (...Or at least feed them)! Dodging turkeys becomes a much easier activity when you've got alternate routes.
The first recipe comes from renowned vegan chef Matthew Kenney. He's one of Dr. Graham's culinary inspirations - You might remember seeing them speak together on the Earth Day 2017 mindbodygreen panel!
Wild Mushrooms, Herb Gravy, & Sweet Potato Mash in a Flaky Spelt Crust
Serves: 6 | Prep time: 45 min | Cook Time: 35 min
1.5 cups Spelt Flour
1/2 teaspoon sea salt
3 teaspoon baking powder
2 Tablespoon olive oil
1/3 cup Filtered boiling water
Method: Place the flour, sea salt and baking powder into a large bowl and mix. Use your fingers to rub the oil into the flour, until the mixture resembles something like fine bread crumbs.
Roll out Dough until ¼” thick Line pie pan with dough. Trim off excess dough.
2 tablespoons olive oil
1 small onion, chopped
1 medium carrots, peeled and chopped
1 garlic cloves
1 1/4 cups vegetable stock
1/2 cup red wine
2 tablespoons flour
8 springs of thyme
1/8 teaspoon chili flakes
16 ounces mixed mushrooms (shiitake and Maitake), sliced
Salt and freshly ground black pepper
Method: Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion, and carrots. Cook, stirring occasionally, until the carrots are starting to soften, Stir in the garlic, and cook until the garlic is fragrant, about 30 seconds. Add the flour and cook for one minute. Add the broth, red wine, thyme sprigs, and chili flakes and bring to a boil. Reduce the heat to medium-low, add the mushrooms and let simmer gently until softened. Remove the sprigs of thyme, and season with salt and pepper to taste.
Sweet Potato Mash
2 Pounds sweet potatoes peeled and chopped
2 tbsp olive oil
Sea salt, to taste
Method: Put the sweet potato into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer minutes. The potatoes are done when they can be easily pierced with a fork. Drain the water, and put potatoes back into the dry pot (no heat). Add olive oil and salt. Mash the potatoes with a masher, and stir everything together thoroughly Cover pot with a lid and set aside.
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons spelt flour
1 cup red wine
2 cups vegetable broth
Salt and freshly ground black pepper
Served on the side
Method: In a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste. Scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms, Bake at 375 degrees F for 35 minutes, remove from oven, and allow to cool for 10 minutes before serving.
Roasted Beets with Pistachios, Herbs and Orange
Grilled Pepper Salad with Cucumbers
Grilled Eggplant, Apricot and Tomato Salad
Sun-dried Tomato and Butternut Squash Bisque
Garlic Mashed Potatoes
Green Bean Casserole
Glazed Ginger and Tamarind Carrots
Balsamic Roasted Brussels Sprouts
Try out a few of these plant-based recipes and your neighbors will be dashing across the street like wild turkeys.
Even though all these recipes are, your Thanksgiving meal doesn't have to be totally vegan if you aren't. Think of Dr. Graham's prescription: Just eat more vegetables!