A Veggie Full Thanksgiving
We will be honest, the past few Thanksgiving family gatherings have been a little rough. Not due to family ‘tings, we love the faces around our table. From Shawnie being in the middle of prep for her first figure competition, to CaCera transitioning to pescetarian and now a vegetarian lifestyle, the lack of options around the table were difficult to navigate.
This year, we are taking matters into our own hands. Check out three recipes we are taking along this year to add some new flavors, colors and tastes to our family gatherings. This year, raise your hand to bring a few dishes and surprise your family with a few new favorites.
Mashed Butternut Squash with Browned Butter and Sage
Skip the potatoes and go with an equally comforting substitute, with half the carbohydrates. This recipe will make you feel like you are indulging, when you are really saving room for the next recipe to come.
2 large butternut squash (or 3 bags frozen squash)
1 stick unsalted butter
1 large shallot, minced
1/s tsp. salt
1 tbsp. fresh sage (divided)
1.4 cup heavy cream or almond milk
Black pepper, to taste
If using fresh squash, lightly oil the cut side and place it side down on a parchment baking sheet. Roast at 400 degrees until soft and cooked through.
Allow the squash to cool briefly before scraping it into a large bowl.
If using frozen squash, boil or roast according to the package instructions until soft and cooked through. Transfer to a large bowl.
While the squash roasts, make the browned butter. In a small saucepan, place the butter and melt it over low heat. Continue cooking the butter, swirling the pan occasionally, until all the milk solids begin to brown and smell nutty. Do not rush!
When the butter is melted and cooking, add in the shallots, sauteing them as the butter browns.
Once the butter is finished, pour it over the top of the squash, along with 2 teaspoons of fresh sage and the cream or almond milk.
With a potato masher, or in a stand mixer, mash the squash until smooth. Season to taste with salt and black pepper, garnishing with the remaining fresh sage.
Nothing says good cooking more than having to pull out the good, ole cast iron skillet. That’s how we like to make our cornbread. However, it’s not necessary to get the best results. Give this trusty favorite a different twist.
5 tablespoons unsalted butter
3/4 cups all-purpose flour
3/4 cups yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 large eggs
1 red bell pepper
1 yellow bell pepper
1 1/2 medium onion
3 stalks celery
1 cup vegetable broth
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the skillet or a pan.
Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before preparing the dressing.
In a large sauté pan over low heat, melt butter. Add bell peppers, onions, and celery, cooking until tender but not browned, 10 to 15 minutes.
Add stock, salt, and pepper and cook over medium heat for 3 to 5 minutes.
Preheat oven to 350 degrees. In a large bowl, combine cornbread and vegetable mixture, being careful not to over mix.
Transfer mixture to a baking dish. Bake 30 to 40 minutes, or until golden brown and heated through.
Quinoa Stuffed Peppers
American comfort food is typically the fare when it comes to a soul-filled Thanksgiving, but add a little spice…and a twist…with these stuffed peppers.
Bell peppers, your choice of red, green, yellow or orange (one for each guest)
1 1/2 tablespoons olive oil, plus more for pan
1 small onion, diced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
Freshly ground black pepper
1 can (15 ounces) black beans, rinsed and drained
3 cups chopped baby spinach
3 cups cooked quinoa
1 can (15 ounces) diced tomatoes
Heat black beans in a large saucepan.
Prepare quinoa according to package, typically bring to a boil for 15-17 minutes
Preheat oven to 375 degrees. Brush a thin layer of olive oil across the bottom of a large baking dish
In a large saute pan, heat oil over medium heat. Add onions and cook approximately 5 minutes.
Stir in garlic, chili powder, cumin and paprika, season with salt and pepper, and cook for another 1 to 2 minutes.
Combine black beans, spinach, quinoa, and tomatoes. Mix together in a large bowl to fully combine.
Fill peppers with quinoa stuffing. Arrange peppers in prepared baking dish and bake for 20-25 minutes.
Garlic Lemon and Parmesan Roasted Brussel Sprouts
We’ve spent much of our friend time laughing over a plate of brussel sprouts. This lighter version certainly doesn’t skip the flavor and the lemon adds a nice brightness to the dish.
1 lb Brussels sprouts , rinsed and dried, ends trimmed, sliced in half lengthwise
2 - 3 cloves garlic , minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice , plus more for serving
1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
Preheat oven to 400 degrees. Add brussels sprouts and garlic to a mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm. Feel free to add more lemon juice to taste and topped with parmesan cheese.