I hope that everyone had a wonderful Thanksgiving!
I sure did because I ate scrumptious food, walked the COLD beach near my cottage and found pretty rocks, and saw Mockingjay Part 1!
Mockingjay was great! Great actors (I ♥ Josh Hutcherson), wonderful and über tech-y but realistic sets, cool cinematography… and it’s all based on a series that I adore! But back to the food. That was the REAL star of the day.
Most Thanksgiving meals center around Turkey. Not at my house! The boys (both the meat-and-potato type) stuffed themselves on ham (eeew) and potato (See? Meat and potatoes). On the other hand, my mom and I ate a bounty of delicious vegetables. They rocked. The recipes are below.
For dessert, I broke the caramel apple pie tradition and made and finally tried pumpkin pie for the first time!!! It was pretty tasty. I made it using a Chocolate-Covered Katie recipe.
Below are the recipes for what I ate for Thanksgiving dinner. They all highlight fall veggies and their delicious flavors! All of them are super duper scrumptious. Try them out and you shall see! My favorite dish was the butternut squash and kale, but I also looooooved the maple cinnamon sweet potatoes. What is great about these dishes is that they can be eaten for lunch or dinner. A typical dinner or for a holiday. They can serve one person or many (you may just have to double or triple the recipe!). Yay for options!
Maple Cinnamon Sweet Potatoes from Oh She Glows
Roasted Butternut Squash with Kale and Almond Pecan Parmesan from Oh She Glows
Brussels Sprouts with Caramelized Onions and Nuts (recipe below)
Crustless Pumpkin Pie from Chocolate Covered Katie
Brussels Sprouts with Caramelized Onions and Nuts
Serves around 10 people as a side
- around 4o brussels sprouts
- 2-3 tablespoons olive oil
- salt to taste
- 2 yellow onions, sliced thinly
- 1 tablespoon Earth Balance or another vegan “butter”
- ½ teaspoon sugar
- ½ cup nuts (1/4 cup walnuts, 1/4 cup pecans)
Preheat the oven to 400 degrees Fahrenheit. In a large pan, coat the brussels sprouts with olive oil. Sprinkle with sea salt. Put the pan in the oven and let the sprouts cook for around 30 minutes. Several times during this 30 minute period, stir the brussels sprouts around so they cook evenly. Take the sprouts out of the oven when they are crunchy and brown.
Cook the nuts in the oven for 5 to 10 minutes, or until they are dark brown and crunchy.
While everything else is cooking, melt the butter in a pan on the stovetop. When it is melted, add the onions and sauté (stirring occasionally) until the onions are golden-brown. This will take about 30 minutes.
Once everything is cooked, throw it all together in a large bowl and serve! Enjoy!
I hope you had a wonderful Thanksgiving and long weekend! Have a happy day!
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.