A Plant Based Thanksgiving!

So I could tell you long and lovely stories about all these recipes and stories from Thanksgivings past....but don't we all just want the dang recipes when we go to a recipe page?! I know I do. So I'll get straight to the point: this is my Thanksgiving menu this year. I hope you find inspiration for your own Thanksgiving dinner here!

Much plant based love to you,

~Olivia   

Starter: Pumpkin Soup

Recipe:

You’re going to start off with 6 cups baked pumpkin (you can just chop your pumpkin into quarters, scoop out the seeds, and bake at 425 for 30 minutes or so until it’s tender).

Then in a pot toss:

1 chopped onion

3 finely chopped big cloves of garlic

2 TBSP water (or olive oil if you prefer)

Sauté that on medium heat for 7 minutes until tender.

Then add:

1/2 tsp salt (or salt to taste)

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

Fresh ground black pepper

2 TBSP maple syrup

2 cups water or vegetable broth

2 cups plant milk (I’d recommend almond or soy)

Add the baked pumpkin

Let those flavors mingle together for 5 minutes. Then toss it all either in a blender or use an immersion blender to blend (I prefer the consistency my vitamix gives it).

Pour it back into the pot and it’s ready! 

Salad: Fall harvest salad!

In a big bowl toss:

4 cups chopped green leaf lettuce

1/3 cup chopped sweet onion

2 stalks chopped celery

3/4 cup finely chopped beets

1 large spiralized carrot

1/2 a large green apple (chopped)

For the dressing:

1/3 cup balsamic

3 TBSP finely chopped sage

2 cloves minced garlic

Pinch of salt and pepper

*optional 2 TBSP cold pressed olive oil

Allow the dressing to sit and infuse for 30 minutes (or longer if you have time) Mix it all together and enjoy the taste of beautiful fall produce.

Mashed Potatoes

Recipe:

2lbs gold potatoes

salt and pepper to taste

1/4 cup olive oil

Begin my bringing a big pot to a boil. Season with 1 TBSP salt. Peel your potatoes and cut them into 1 inch thick pieces. Once the water is boiling place the potatoes in the pot and boil for 15 minutes or until potatoes are soft to touch with a fork. 

Once the potatoes are done drain off the water, reserving 1 cup of the starchy potato water. Put the potatoes back into the pot on the stove and mash with a potato masher or whisk while slowly adding the cup of potato water in as you mash. Once smooth and creamy, add in the 1/4 cup olive oil and season with salt and pepper to taste. And done! 

Dessert: Pumpkin Pie 

Recipe:

For the crust: 

2 cups almonds 

Pinch of salt 

3/4 cup dates 

Toss all 3 ingredients in a food processor or high speed blender and process until it all starts to come together in a “ball”. If you need to add just a tablespoon or two of water to thoroughly combine things.  Once combined press into a wax paper lined springform pan. 

For the filling: 

2 cups soaked macadamia nuts (or cashews if you prefer) 

2 cups peeled pumpkin 

1 cup maple syrup

Juice of 1 large lemon

3 TBSP coconut cream

2 TBSP pumpkin pie spice 

1 tsp cinnamon

Dash of salt

Blend all that up until it’s super smooth and creamy in a blender.  Pour over the crust and allow to set in the freezer for about 4 hours....and done! Top with a sprinkle of cinnamon or coconut, or nothing at all. ENJOY!

And that's my healthy, simple but complete Thanksgiving menu--a beautiful combination of raw and simple cooked plant based foods to satisfy me and my family this year. 

As always, take inspiration where you feel inspired, and tweak and swap out ingredients as it suits your preferences.

Much love, everyone! I truly wish you the happiest, healthiest Holiday seasons!