Thanksgiving is one of my favorite holidays because it revolves around two of my favorite things: family and food plus it launches you straight into Christmas. I quite enjoy prepping for Thanksgiving mostly because I love cooking and it’s the one time of year where you can pull out all the stops for your favorite dishes.
As a vegetarian myself, my concentration isn’t on the turkey but on the equally significant sides. It’s hard for me to choose an absolute favorite dish from the spread, but I have to say, I got some mad love for the vegetables on the table. They are so seasonal, harvest-y, and light (at least compared to the other traditional Thanksgiving dishes). Today, I thought I’d share with you three of my favorite veggie-centric Thanksgiving sides. Whether you’re a vegetarian or not, I hope you’ll find room in your belly for a few of these delicious dishes.
Cauliflower Mashed Potatoes
- 1 large head of cauliflower
- 2 cups of baby gold/red potatoes
- ½ cup unsweetened almond milk
- ¼ cup macadamia nuts
- 1 clove of garlic
- 1 tablespoon olive oil
- rosemary & thyme to taste
- 1 teaspoon sea salt, to taste
- fresh ground black pepper to taste
- Cut the cauliflower and potatoes into bite-sized pieces and steam them for about 7-10 minutes or until fork tender.
- Put everything into a Vitamix or food processor and pulse until everything is well combined (You can pulse for a thicker, chunkier consistency, or you can puree for a very smooth texture, or in between)
- Taste as you go along and adjust your seasonings.
Maple Roasted Carrots
- 2 bunches of green top carrots
- 3 tbs of olive oil
- 1 tbs of maple syrup
- 1/2 tsp sea salt to taste
- 1/2 tsp of fresh black pepper to taste
- 1 clove of garlic minced
- 1 tsp of herbs de Provence
- Preheat oven to 475
- Create the marinade by whisking olive oil, maple syrup, garlic, seasoning, and herbs into a bowl until well combined.
- Wash and de-stem the carrots and coat in the marinade until all is evenly coated
- Grease a baking pan or line with parchment paper and distribute the carrots evenly in the baking pan. Place in the oven and let roast for about 20 minutes or until fork tender.
Butternut Squash & Apple Soup
- 5 cups cubed and peeled butternut squash (fresh or frozen)
- 4 cups unsweetened almond milk
- 3 cups filtered water
- 1 large apple, about 1 cup
- ½ cup carrot, chopped
- ¼ cup sweet onion, diced
- 2 large garlic cloves
- 2 large dates, pitted
- 2 tablespoons coconut oil
- 2 teaspoons of cinnamon
- 1 teaspoon sea salt to taste
- ½ teaspoon ground black pepper
- juice of 1 orange
- Preheat oven to 450 degrees F.
- Season the cubed butternut squash with salt, pepper, garlic, and a dash of cinnamon.
- Spread the butternut squash onto a greased baking sheet. Place in the oven and bake for 3o-45 minutes or until soft.
- In a skillet, sauté the onions and garlic until soft and fragrant.
- Add roasted butternut squash, sautéed onions and garlic and all remaining ingredients into a Vitamix or food processor and blend until smooth and creamy.
- Serve and garnish with apple slices and pumpkin seeds.