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For the next three weeks, all the meal plans will offer dishes that can be served during these beautiful fall days or for your Thanksgiving plans. In addition, I am offering a one-on-one consultation where we will get to chat on the phone about the possibilities for your own Thanksgiving this year! Take advantage of this offer today.
The Turkey is quite often the star of Thanksgiving and brining it is a way to almost cheat your way into a moist, delicious bird. This wet Cranberry Brine is one of my favorite ways to make it happen. If you are not keen on poultry or meat, try the Salmon Wellington for a fancy way to serve moist fish. Meanwhile, the Cauliflower Roast with the Caramelized Lemon + Pistachios is absolutely essential for the vegan Thanksgiving table in my not-so-humble opinion.
Once the mains are cleared for take off it is the side dishes that really start the party. The Honey Browned Brussels Sprouts are a clear favorite at our house balancing the slightly bitter baby cabbages with a rich, sweet sauce. Also with a hint of sweetness the Caramelized Apple + Acorn Squash, Apple-Squash Soup or the Marsala Acorn Squash will all add charming squash to the table. The Savory Mushroom Crumble is a unique dish that brings the lovely fungi in on the fun.
Salads also don’t get enough credit at the big meal. Try the Roasted Pumpkin Salad, Creamy Ginger Kale Salad or the Roasted Pear + Beet Salad.
Of course, the traditional sides will need a place especially if they offer a hint of something new including the Roasted Garlic Mashed Potatoes with Mushroom Gravy, Herb + Sausage Stuffing, and Ginger Sweet Potatoes.
Leftovers come together for quick meals such as the vegan Seitan Shepherds Pie, Sweet Potato Pancakes with Pecan Butter + Ginger Pears and Kale Potato Pancakes with Eggs.
May your fall days be gorgeous and the start of your Thanksgiving be joyful.
Cook seasonally. Eat consciously. Live well,
