3 Dishes to Bring to Thanksgiving
Thanksgiving is right around the corner! Surprise your family and friends with one of these plant based sides to go along with a great holiday! I’m sure you will love these and they will turn into a year round favorite side dish!
Candied Pecan Maple Brussels Sprouts
Ingredients:
· 20 or so Brussels sprouts
· 2 TBSP of olive oil
· 1 TBSP of Grade A Maple Syrup
· 1 TBSP of Balsamic vinegar
· Pinch of pink salt and pepper
· ½ tsp of garlic powder
Candied Pecans:
· ½ of loosely crushed raw pecans
· ¼ tsp of coconut sugar
· 1 tsp of maple syrup
· Dash of pink salt
Instructions:
· Place all your Brussels sprouts in a large bowl and fill with water to rinse
· Drain the water and individually cut the bottom stem off and then slice them in half vertical
· Discard the bottoms
· Start warming a large pan on the stove top
· Place all the sliced Brussels sprouts back in a large bowl and add the mixture: olive oil, maple syrup, balsamic, pink salt and pepper, and garlic powder
· Mix until the Brussels sprouts are covered evenly
· Place them in rows facing the flat part down on the pan
· Pour any left-over dressing over top and let them cook
· While they are cooking begin the candied pecan mixture by placing crushed pecans in a small bowl and top with maple syrup, coconut sugar, and pinch of pink salt
· When the pan gets hot and they begin turning brown on the face down side drizzle a tbsp. or so of water over the top to make it steam
· Once they are crispy on the face down side carefully use a fork and flip over the Brussels sprouts to their other side
· Once the other side begins cooking put in the candied pecans on top and let them cook together
· Once the Brussels sprouts are tender and crispy give them a good mix with the pecans and put them in a serving dish and enjoy!!
Sage and Parsley Wild Rice
Ingredients:
· 3 cups of wild rice
· 1 tsp of olive oil
· 4 cloves of minced garlic
· 2 Cups of mushrooms sliced
· 1 TBSP of minced sage
· 1 TBSP of minced parsley
· 1 TBSP of sliced almonds
· Dash of pink salt and pepper
· ½ tsp of dried thyme
Instructions:
· Cook wild rice with directions on the package
· In the meantime, warm a skillet and add olive oil and minced garlic and let it cook for 1-minute stirring frequently
· Add in sliced mushrooms, salt and pepper, minced sage, parsley, and almonds
· Let cook for 4-5 minutes stirring frequently
· Once rice is done cooking add 3 cups to the mixture in the pan and sit together
· Taste and adjust seasoning (more salt etc.)
· Top with fresh parsley and some hemp seeds and enjoy!
Rosemary cheesy garlic baked potatoes
Ingredients:
· 2 TBSP of olive oil
· 1 TBSP of dried rosemary
· ¼ tsp of dried thyme
· 2 TBSP of GF flour
· 2 TBSP of unsweetened almond milk
· Pinch of salt and pepper
· 1 TBSP of nutritional yeast or homemade vegan parmesan
· 4 cloves of minced garlic
· ¼ tsp of paprika
· 3-4 gold potatoes
· 2 TBSP of water
Instructions:
· Preheat oven to 350 Degrees
· Slice the potatoes into thin slices and set aside
· Warm a large skillet and add in olive oil and minced garlic
· Once it begins to heat stir it for a minute or so until the garlic is fragrant and then add the rosemary, thyme, salt and pepper and stir
· Then add the GF flour and continue to stir through, let simmer about 1 minute while mixing and then slowly pour in the almond milk
· Wisk slowly until it becomes a thick broth add 2 TBSP of water and continue mixing
· Transfer mixture into the blender and blend until smooth, taste and adjust seasonings
· Grease a baking pan with coconut oil all the way up the sides and line the bottom with slice potatoes
· Sprinkle with some salt and pepper
· Continue evenly lining potatoes to fill the baking pan and then pour the mixture to cover the potatoes
· Sprinkle the top with paprika
· Bake in the oven with foil covering the pan for 25 minutes and then take the foil off and bake for 35-40 minutes on the middle rack
· Take out when the top is crispy and the potatoes are tender throughout
· Serve and enjoy!!
