We made our favorites this year… and ended up with quite a lot of food. We’re thankful for this and hope you will enjoy these dishes as much as we do.
Perfect Pumpkin Pie
One of my favorite parts of our Thanksgiving meal is Pumpkin Pie. My Mom would make this pie with “three times as much spice”, so sometimes I find the store-bought pies are just missing something…
The good thing about these spices is that they are really great for your health! So the more, the merrier :)
Not to be outdone, pumpkin provides a wealth of health benefits, including reducing the risk of chronic diseases, facilitating wound healing and providing cardiovascular protection.
GreenMedInfo has a recipe for pumpkin spice you can use year-round and a fantastic article on the health benefits. If you’d like a pre-blended mix of spices, I’ll always recommend Pinch Spice Market (who we will be using for our pumpkin pie this year). Swap out the pre-made mix for the four spices listed in the recipe below. (Spices make great gifts for the holidays too :)
Healthy Pumpkin Spice
3 Tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
2 tsp. ground cloves
1.5 tsp. ground allspice
Pumpkin Pie (Adapted from Joy of Cooking)
For a gluten-free and dairy-free pie crust, check out Gluten-Free on a Shoestring’s recipe.
2 Large Eggs (vegan egg substitutes can also be used)
2 Cups freshly cooked or canned pumpkin puree
1 1/2 Cups vegan cream or evaporated milk
1/2 Cup Coconut Sugar
1/3 Cup Brown Sugar or Evaporated Cane Juice
1/2 teaspoon salt
Spices (if using pre-mixed pumpkin pie spice, 2 3/4 teaspoons - feel free to increase that to your liking)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground cloves or allspice
Position a rack in the center of the oven and pre-heat to 375 degrees Fahrenheit.
Using a pre-rolled pie crust, place crust in a glass pie pan, making sure to make a rim around the edges. Glaze the bottom with egg yolk (if desired) to prevent the filling from soaking into the crust.
Whisk eggs in a large bowl; and then slowly whisk in the remaining ingredients, mixing thoroughly. Warm the pie crust in the oven until it is hot to the touch, letting the filling stand at room temperature. Pour the pumpkin mixture into the crust and bake for 35 - 45 minutes, until the center is set, but quivery like gelatin.
Pro-tip: Place a baking pan on a shelf below the pie, in case any filling drips out after heating. Let your pie cool fully on a cooling rack.
Serve cold or slightly warm with some coconut whipped cream. Enjoy!
This is a part of Thanksgiving that can be made a day early, which saves time the day-of. If you’d like more Thanksgiving dinner ideas, check out one of our Thanksgiving Menus on madgood.
Veggie Thanksgiving 2021
People tend to ask what we eat as a vegan and gluten-free family for Thanksgiving. While we do eat eggs from a local farm to help make gluten-free baked goods, most if not all these recipes can be made without eggs. Our preferred egg replacer is from Ener-G.
Search Here for Recipes
Featured
Veggie Thanksgiving 2020
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!
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.
Veggie Thanksgiving 2019
While our menu will probably change this year, I thought I would share some ideas from last year’s menu to get you inspired with your planning and shopping for this year :)
THANKSGIVING MENU 2019
STARTERS
Garnish Tray with a Mixture of Olives, Marinated Artichokes, Sweet Gherkins & Cornichons
Deviled eggs
Beet salad with almond ricotta, mixed greens and toasted walnuts, paired with Herb Vinaigrette or Balsamic Crème
MAIN COURSE
Chebe Gluten-Free Rolls or Simple Mills Almond Flour Bread
Corn
Lentil Loaf (from Chicago Diner)
Stuffing (from Chicago Diner)
Brussels sprouts with Cranberries and Balsamic Glaze
Portobello French Bean Casserole
Ginger Orange Cranberry Sauce with Candied Ginger
DESSERT
Pumpkin Pie
Selection of Teas
BASIC MUSTARD VINAIGRETTE RECIPE
from Reluctant Gourmet
Servings: 1/2 cup
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon Dijon mustard
5-6 tablespoons oil (olive or grapeseed)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste
In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings. Enjoy!
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 kapha churna
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!
BRUSSELS SPROUTS WITH CRANBERRIES AND BALSAMIC GLAZE
Sauté Brussels Sprouts with red onion and olive oil. Add cranberries to warm and drizzle with balsamic creme
TRUFFLE MASHED POTATOES WITH CAULIFLOWER
Serves 4
Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs (fresh chives) and grated cheese (violife parm)
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
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.
GREEN BEAN CASSEROLE
16 oz Fresh or frozen green beans, French-cut
4 – 5 cups Mushroom Sauce
1 small can (8 oz) Water chestnuts, chopped
Fried onions 1/8 cup
Black pepper
Preheat oven to 350°
Layer green beans, water chestnuts, sauce, onions and pepper; then repeat, saving some onions for later
Bake 40 minutes. Add remaining onions and bake for 5 minutes to brown. Enjoy!
PINEAPPLE BEETS
Slice beets and sauté with pineapple juice, deglazing pan with more juice from time to time. Simmer until soft. Enjoy!
PRALINE SWEET POTATOES
4 cups cooked, mashed sweet potatoes or yams
1/3 cup orange juice
1/4 cup brown sugar
3 tablespoons melted coconut butter or Miyoko’s vegan butter
1 teaspoon grated orange peel, or more to taste
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger or 1 tablespoon fresh grated
1/4 teaspoon allspice
1/8 teaspoon pepper
PRALINE TOPPING:
1/3 cup brown sugar
1/2 cup chopped pecans
1/2 teaspoon cinnamon
1. Sweet Potato Casserole: In a bowl, combine all casserole ingredients and mix well with an electric beater.
2. Pour into a well-greased 2-quart shallow casserole.
3. Praline Topping: In another bowl, thoroughly combine all topping ingredients. Evenly sprinkle topping over casserole.
4. Bake at 350 degrees Fahrenheit for 30 minutes
Makes: 4 to 6 servings; Preparation Time: 10 minutes if using canned sweet potatoes; Cooking time: 30 minutes
APPLE TART
PECAN-WALNUT CRUST
(from Thrive Market’s Paleo Thanksgiving)
1 cup ground raw walnuts
1 cup ground raw pecans
1/2 tsp sea salt
2 T coconut oil
6 – 8 dates
1 tsp cinnamon
ALTERNATE RAW CRUST
(from http://www.sweetlyraw.com/2013/11/deep-dish-apple-pear-tart-and-big.html)
1 1/3 cups cashews
1 1/3 cups shredded coconut
2 1/2 - 3 tablespoons maple syrup
2 pinches salt
2 tablespoons + 1 teaspoon melted coconut oil
Grind the cashews and coconut into flour in a food processor.
Add the remaining ingredients. Process to combine.
Press the mixture evenly into a deep 8" tart pan with removable bottom.
Make sure to chill it in the freezer to set properly while making the filling. You could even let it sit overnight in the fridge to set before putting the filling in for best results.
FILLING
1/8 cup coconut flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons coconut oil
dash of coconut sugar
Blend crust ingredients in the food processor until the dough sticks together when pressed. Transfer to a pie pan and press to flatten. Bake in a preheated 350 degree oven for 7 minutes.
In a saucepan, combine apple filling ingredients and simmer until apples are soft and sauce has thickened. Layer into to pie crust and let set. Enjoy with some coconut whipped cream!
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. Enjoy!
*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.
*new this year
Cauliflower Rice
Inspired by Kim Lyon's Fast-Acting Summer Detox Menus (thanks Mom!)
This is a fantastic alternative to rice. It makes your curries feel like curry rather than stew. We've also used it in place of pasta and as a side on its own. Cauliflower is said to prevent cancer (and increase overall health) by supporting three important systems in your body: the detox system, the antioxidant system, and the inflammatory/anti-inflammatory system. Reducing inflammation has changed the way my body functions: increased my energy, regulated my sleep patterns and elevated my mood. Thanks cruciferous vegetables!
1/2 - 1 head cauliflower, sliced for the food processor (you can juice the green parts)
1 t olive oil (optional)
herbs to taste (optional)
salt to taste (optional)
In a food processor, use the grater-blade or pulse the cauliflower until it looks like rice. Transfer to a microwave-safe bowl and heat for 2-5 minutes (do not add water). Let rest for a minute or so and enjoy with your favorite sauce or with olive oil, herbs and seasoning!