I kept you all waiting for a week but I think it’s time to share my favorite Thanksgiving recipes! I can’t wait for you guys to try out these simple yet delicious plant based recipes for the holiday’s. They are perfect for a typical family get together and even a smaller gathering, either way these recipes are fit for all. I included a lighter dish perfect for a side and an easy way to get all your vegetables in, a heavier main course dish also filled with veggies but packed with protein as well, and of course a starter dessert option that is meant to be customizable and perfect for different types of sweets. Now let’s dig in!
Starting with my Pan Roasted Maple Vegetables…
Ingredients:
1 butternut squash (peeled and gutted)
1 head cauliflower
2 cups Brussels sprouts
1 clove garlic
2 TBSP avocado oil
1 TBSP pure maple syrup
1 ½ tsp salt
¼ tsp cinnamon
½ paprika
1 tsp garlic powder
¼ cup chopped walnuts (optional)
Directions:
Preheat oven to 400 degrees. Chop the acorn squash into small cubes, cauliflower into small bite size heads, and the Brussels sprouts in half. Once chopped, toss all of the veggies into a large bowl with the oil, maple syrup, and seasonings (add in walnuts here). Mix and spread evenly onto a baking sheet. (make sure your baking sheet is non-stick or coated with oil). Bake for 12 minutes, then mix vegetables and back for another 12 minutes or until they start to brown. Serve!
Next Up, Stuffed Acorn Squash With A Kick
1 acorn squash (cut in half and gutted)
1 can garbanzo beans (rinsed)
1 cup cooked rice
1 can crushed tomatoes
1 small can green chiles
½ medium white onion
1 red bell pepper
½ tsp smoked paprika (regular paprika works it just won’t be as smoky)
2 tsp garlic powder
1 ½ tsp salt
1 tsp cumin
¼ tsp cayenne pepper
¼ cup of vegan cheese (I recommend Miyokos cheddar cheese)
Directions:
Preheat oven to 400 degrees. Get your rice cooking to start with! While the rice is cooking, cut the acorn squash in half (vertically) and scoop out the middles. Coat with olive oil and bake face down for 15 minutes, then cook another 10 minutes on the other side until tender. While the squash is cooking, chop the onion and bell pepper into small chunks then add to a pan with 1 tbsp avocado oil on medium heat. Once soft, reduce heat to low and mix in the can of garbanzo beans, tomatoes, and green chilis, cooked rice and seasonings. Once the acorn squash is finished, remove from the oven and fill each half with the veggie mixture - Don’t be afraid to pile it in there! Cook for another 7 minutes, sprinkle cheese on top, then bake for another 3 minutes (10 minutes total). Serve!
Last but certainly not least… Shortbread Crust. This recipe is extremely versatile which is why I left the majority of this recipe up to you. This crust is the perfect for any sort of hot or cold desserts from pie to bars to crumbles, it is so customizable. I do recommend topping this recipe with some sort of apple or berry crumble for the perfect sweet and tart combination.
Ingredients:
1 cup almond flour
1 cup coconut flour
¼ cup melted vegan butter (I recommend Miyokos)
¼ cup maple syrup
Optional - 1 tsp cinnamon
Directions:
Add flours and cinnamon to a medium bowl then mix in the melted butter. Make sure all the flour is coated in butter, it should be pretty crumbly. Flatten mixture into a coated pan and the rest is up to you! I do recommend pre baking the crust on 350 degrees for about 10 minutes if you plan on making something that needs to be refrigerated otherwise the crust will bake fine with the rest of the hot dish, so no need to bake before or else it might burn.
I hope you give these recipes a try if you are feeling stuck or want to branch out from the classics. I know I am going to be whipping these up for the next two weeks and I may or may not have already started. I can tell you the stuffed acorn squash is a must have in my household! Don’t be afraid to experiment since you have two more weeks to perfect your Thanksgiving staples.
Coach Liv, Pn1
Email: live@fitbarcafe.com
Instagram: @fitbarcafe
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