What all do you do for Thanksgiving? We end up going to around three events every year and have been hosting a Friendsgiving for the past 4 years. Since we are less than a week away from Thanksgiving and it is crunch time, I thought I’d share some of my favourite vegetarian and vegan recipes and ideas for the holidays!
Entrees
Homemade Seitan – Follow the Veggie Roast option! My favourite gravy with this one is a red wine tomato gravy. Make sure to coat each carved slice with the gravy and pour just a little extra on top before baking. Reserve the rest of the gravy for serving.
Vegetable Wellington – This is AMAZING but, I’m not going to lie, a lot of work. I don’t always make it due to the time requirement, but I have made it a few times.
Appetizers
Guacamole – avocadoes, lime, cilantro, orange bell pepper, red onion
Buffalo Bean Dip – Sub cannelini beans instead of chicken for this wonderful dip!
Baked Brie – Wrap thawed puff pastry with brie. Top with hot pepper jelly or a simple fruit jam. Bake at 350 until puff pastry is golden and cheese melted. Serve with crackers and extra jelly or jam on the side.
Cheddar Jalapeno Bread with Hot Pepper Jelly and Cream Cheese – just what it sounds like! Cut bread into single dipping servings. Whip cream cheese to make easier to dip into, top with hot pepper jelly. Serve on a platter!
Side Dishes
Balsamic Roasted Carrots and Multi-Coloured Beets
Roasted Sprouts and Squash with Dijon Vinaigrette – if you don’t have cranberries, still absolutely delicious
Smashed Potatoes – Make more than you would think, these get devoured!
Skin-On Herby Mashed Potatoes – Boil potatoes chopped with skin-on until tender. Mash with potato masher or send it through a ricer. Melt butter in sauce pan, add minced garlic and sautee. Take butter off heat, add fresh chopped parsley, green onion or chives, and mix until everything is incorporated. Add butter mixture to mashed potatoes and fold gently.
Panzanella Salad – Use homemade sourdough bread or the storebought artisanal style sourdough bread to create croutons. Toss cubed bread in olive oil, salt, pepper, and dried basil and bake. Combine field greens, roasted butternut squash, beets, carrots, and brussels sprouts with croutons in a bowl. Toss with an herb, champagne, or balsamic vinaigrette, top with feta or goat cheese and serve immediately.
Cranberry sauce – add fresh cranberries into a pot with orange and lemon zest, juiced orange and lemon, and sugar.
Desserts
Italian Ricotta Cookies – I like to put just a little extra ricotta in these cookies, and make a light cream cheese glaze instead of the simple milk glaze.
Pecan Pie – you want a twist? Put chocolate chips on the bottom of the pie, serve a la mode.
Laughter and Cooking 