You may be wondering why our Thanksgiving recipes have no photos. Well, usually we host Thanksgiving and that entails quite a bit of running around. This year we paired down a bit, so some pictures will soon start arriving in these recipes… but for now, here’s how to make them.

THANKSGIVING MENU 2020

STARTERS

 Garnish Tray with a Mixture of Olives, Garlic Mushrooms, Marinated Artichokes, Sweet Gherkins & Cornichons

 (Blue Hubbard) Butternut Squash Soup

 

MAIN COURSE

Quorn Meatless Roast (frozen)

Chebe Gluten-Free Cheese Rolls (boxed)

Simple Mills Almond Bread (boxed)

Miyoko’s Cultured Vegan Butter

Seared Portobello Spears

Garlic Mashed Potatoes

Shiitake Cashew Cream Gravy

Brussels Sprouts with browned butter and onions

Corn (frozen)

Gf vegan Macaroni and Cheese (frozen)

Gingered cranberry sauce with pomegranate pear pudding

 

DESSERT

GF Brownies (boxed) Thanks Grandma Gloria!

Egg Nog

 

BLUE HUBBARD SQUASH SOUP

 ×        1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

×         3 tbsp coconut oil

×         1 tbsp olive oil

×         3 – 6 cloves garlic

×         2 cups veggie broth

×         1 can coconut milk

×         1 tsp turmeric

×         dash of dulse

×         dash of nutritional yeast

×         sea salt (1-2 tbsp) and black pepper to taste

 

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor and smooth, creamy texture.

Preheat oven to 375 degrees (convection). Cut squash and remove seeds (these can be toasted while the squash bakes, coated in olive oil and salt, until crispy at the edges). Place on a large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to reheat. Enjoy!

 

TRUFFLE MASHED POTATOES WITH CAULIFLOWER

 Serves 4

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs (fresh chives)

 ×         1 medium head cauliflower and 4-5 potatoes, trimmed and cut into small florets and chunks (about 6 to 7 cups) or you can sub 5 more potatoes for the cauliflower

×         a massive amount of garlic (if tolerant)

×         1 to 3 tablespoons extra virgin olive oil

×         ½ tbsp. truffle oil

×         Sea salt and ground black pepper to taste

 Bring a large pot of salted water to a boil. Add cauliflower, potatoes and garlic and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

 

SHIITAKE CASHEW CREAM GRAVY

 ×         3 cups cashews, milled in blender (or almonds, soaked overnight)

×         2 cups Cremini and Shiitake mushrooms

×         2 cups veggie broth

×         2 tbsp cassava or chickpea flour

×         3 cloves roasted garlic

×         1 shallot or 2 cipollini onions

×         1 lemon, juiced

×         1/2 to 1 cup water (for smooth consistency)

×         ½ tbsp nutritional yeast

×         1 tbsp sea salt (to taste)

×         1 tbsp turkey poultry seasoning

×         a dash of pitta churna

×         fresh sage, dried

 

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened. add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon and water to make the cashew sauce. Add water to desired consistency. Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can be rewarmed without worrying about separation. Sprinkle on some sage from the garden and enjoy with mashed potatoes.

 

PORTOBELLO FRENCH BEAN CASSEROLE

Makes: 5 cups; serves: 4 to 6

 MUSHROOM SAUCE

 ×         3 tablespoons olive oil

×         ¼ cup diced onions

×         3 cups sliced white mushrooms or portobellos

×         2 tablespoons chickpea flour

×         1 1/2 cups vegetable broth

×         1/8 teaspoon pepper

×         1/8 teaspoon garlic powder

×         Pinch dried thyme

×         1/3 cup vegan creamer (unsweetened)

 

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic powder until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms; cook, stirring, until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed.

 

GINGER CRANBERRY SAUCE

 Makes about 2 1/2 cups, serves 6

×         ¼ cup grapeseed or coconut oil

×         1 cup orange juice

×         1/2 cup coconut sugar, coconut nectar or date syrup

×         1/8 cup fresh ginger, peeled and minced

×         1/4 tsp ground ginger

×         12 ounces fresh or frozen and thawed cranberries

×         1 cup crystallized (candied) ginger, finely chopped, divided

×         1 tablespoon orange zest

×         pinch of sea salt

×         dash of lemon and orange zest

 

Simmer ginger briefly in oil with salt. Pour juice and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid thickens. Sauce will thicken while it cools.

Add a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more…

Remove from heat, stir in orange zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and lemon zest.

 We serve this alongside our jellied canned cranberries, of course.

 

EGG NOG

 (from Wrigleyville Dental’s Newsletter)

 ×         4 egg yolks

×         1/2 cup coconut sugar

×         2 cans full-fat coconut milk

×         1 tsp freshly grated nutmeg

×         1/4 tsp cinnamon

×         dash of almond milk (for thinning)

Beat yolks for a couple minutes, then gradually add coconut sugar. Let sugar dissolve and set aside. In a saucepan, simmer coconut milk on low heat, then add spices.

Begin to mix eggs again on low hear and slowly add a spoonful of the coconut milk mixture. Repeat until about a cup has been transferred.

Now add the egg and coconut milk mixture back into the saucepan. Simmer the mixture for a few minutes then turn off heat and allow to cool.

Refrigerate to chill and thicken. When ready to serve, add almond milk to thin to taste and sprinkle the top with freshly grated cinnamon and nutmeg.