A Plant-Based Thanksgiving

 I get a lot of questions about what we serve for Thanksgiving since we don't have turkey gracing our table.  I thought I would just share the recipes we use to just to give an idea of what it could be.  Our dinner is simple but delicious, and while not "traditional", each dish has the traditional version in mind. 

I didn't know I would be making this post when we ate, so I don't have pictures of each dish.  BUT...I did happen to take a picture of my plate.  The only dish not pictured: the cranberry sauce

While the following recipes are tweaked variations of someone else's, I can't remember whose, and since the tweaks have been many and are years old, it would be hard for me to go back and give credit where credit is truly due, and for that, I apologize.  I'm so thankful for the many food-bloggers out there who have been my inspiration and provided such wonderful recipes!

Thanksgiving Lentil Loaf

• 1 1/2 cups dry lentils
• 3 cups broth
• 2 cups (packed) finely chopped or grated sweet onion (1 large)
• 1 1/2 TBLS minced garlic
• 1 1/2 cups finely chopped celery
• 1 1/2 cups grated carrot
• 8 oz baby bella mushrooms, chopped fine
• 1 TBLS fresh thyme, plus 1 1/2 tsp dry
• 1 1/2 tsp dried: thyme, oregano, and sage
• 1 tsp salt
• 1/4 cup flaxmeal
• 3/4 cup oatflour
• 3/4 cup cornmeal (coarse is best)

• 1/4 cup ketchup
• 2 TBLS unsweet applesauce
• 2 TBLS balsamic vinegar
• 2 tsp brown sugar (opt)

--Cook lentils in broth until tender.  Remove 1 cup and mash the remaining.  Add whole lentils back into bowl and recombine.

--Steam/saute onion and garlic until soft.  Add celery, carrot and mushroom.  Cook for 3-5 minutes, until the mushroom start to release their juices and carrots soften. 

-- Add the herbs and cook until fragrant, 2-3 minutes.  Add salt.

--Stir the flaxmeal, oatflour and cornmeal into the lentil mixture.  Add the veggie mixture and stir until mixed well.  If it's dry, add a 1-2 TBLS of water.

--Press firmly into a 9x5 oiled loaf pan (trick: put some parchment paper down in order to lift it out easily!).  **You can chill it at this point up to 2 days ahead.

--Make the glaze by mixing the ketchep, applesauce and vinegar.  Spread on top of loaf.

--Bake uncovered @350 for 1 hour.  Let it cool for 20 minutes and then lift it out and continue to let it cool for another 20-30 minutes before slicing.  Serve with gravy (recipe below)

Gravy

Yield: 2 cups (more than enough for the loaf -- I always have tons of extra, but it makes a great salad dressing of sorts!)

• 1 small onion, chopped
• 2 tsp minced garlic
• 2 cups broth
• 2 TBLS nutritional yeast
• 2 TBLS soy sauce
• 1 TBLS Worcestershire sauce
• 3/4 tsp dried: rosemary, thyme, and sage
• 3 TBLS cornstarch + 1-2 TBLS water at the end

-- Steam/saute onion and garlic 5-7 minutes until soft

-- Add remaining (minus cornstarch and water)

-- Bring to a boil, reduce heat and simmer for 30 minutes

-- Carefully puree

-- Mix the cornstarch and water together and then add to the gravy, stirring constantly

-- Heat 3-5 minutes until thick

**You can prep this up to 2 days ahead

Harvest Grain "Stuffing" 

Yield: 6 cups

(I just have to say that while I love the flavor of stuffing, I never liked the soggy bread texture, so I created this version, easily made GF by using rice)

• 1/2 package Trader Joes Harvest Grain Blend, or 1 1/2 cups Israeli couscous, or other grain
• 3 cups broth
• 1 1/2 cups finely chopped carrot
• 1 1/2 cups finely chopped celery
• 1 1/2 cups finely chopped onion
• 1 TBLS minced garlic
• 3/4 tsp dried: rosemary, thyme, and sage
• 1/2-3/4 cup extra broth
• 3/4 cup raisins
• 1/2 tsp salt, to taste
• 1/4 tsp pepper, to taste

-- Cook grain according to directions

-- Steam/sauté carrot, celery and onion until soft, 5-7 minutes.  Add garlic, 2-3 minutes.  Add herbs and cook til fragrant, 2-3 minutes.

-- Add cooked grain with a little extra broth, stirring to gain a thick creamy texture.  Add more to your liking.

-- Add raisins and s&p to taste. (The raisins add a natural sweetness that I love, but if the stuff you love is raisin-free, feel free to leave it out!)

**You can prep this up to 2 days ahead, just leave out the raisins until you're ready to reheat and serve.

Slightly Spiced Smashed Sweet Potatoes

Yield: 4-5 cups (I usually double this as it's the crowd favorite!)

• 8 cups cubed sweet potatoes (washed well, skins on)
• 1/3 cup sugar-free apple sauce
• 2-3TBLS brown sugar (opt)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

-- Combine all in a crockpot and set to high for 4 hours (Alternatively, you can cook the potatoes however you wish and then add everything to them and mash them)

Garlic Mashed Cauliflower Potatoes

Yield: 4-5 cups

(While I've made this with only cauliflower before, it ends up being too "runny" and I found that using half cauliflower and half potatoes not only added the starch needed to make them creamy, but the little flecks or red and purple add some visual texture)

• 1 large head of cauliflower, stem and core removed
• 1 1/2 lb multi-colored baby potetoes
• 2 heads roasted garlic (or 3 TBLS minced garlic in a pinch)
• s&p to taste

-- Make sure cauliflower florets aren't too large, and half any potatoes that are larger than an inch

-- In an InstantPot with a silicone colander in place and a cup of water in the bottom, put the potatoes in first, topping with the cauliflower

-- Set on High Pressure for 3 minutes, quick release when done

--Carefully transfer to food processor along with the garlic and puree until creamy

--If you don't have access to an instant pot, you can steam the potatoes and cauliflower and you can also just simply mash them my hand for a more rustic look

Maple-Balsamic Roasted Green Beans with Rainbow Carrots

• 1 lb fresh green beans, washed and trimmed
• 1 lb rainbow carrots, skinned, halved and sliced lengthwise
• 1 small red onion, sliced thin (opt)
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 TBLS Dijon mustard
• 1 1/2 tsp dried rosemary & thyme
• s&p to taste

-- Mix vinegar, maple syrup and mustard in a small bowl with the herbs

-- Combine the bean, carrots and onion in a large bowl, or a ziplock bag.  Add the dressing mixture and stir until well coated

-- Roast @ 400 for 45 minutes, shaking/stirring once mid way through

Cranberry Sauce with Apple and Orange

• 2 12oz bags fresh cranberries
• 1 1/2 cups orange juice
• 1/2 cup water
• 1/3 cup brown sugar 
• 3 cups chopped granny smith apples
• 1 tsp cinnamon
• zest from 1 large orange (use the orange for some of the juice!)

-- Combine cranberries, liquids and sugar in a saucepan and heat over medium until berries begin to pop

-- When most berries are burst, add the apples, cinnamon and zest and cook over medium another 5-10 minutes until thickened

-- Remove from heat and cool, and then chill.

Oher items we always have:

• Corn
• Rolls/Bread
• Baby gherkins
• Dessert 

Curried Ginger Lentil Spread or Salad

This meal is originally supposed to be a spread used in pitas, with crackers, or vegetables -- kind of like a thick lentil-based hummus.  We love it so much I that I often make it as a salad so we can eat it year round!  The spread-version is more of a simple summer side, but the salad can be eaten warm in pitas or tortillas, or with a simple pureed vegetable soup!

Curried Ginger Lentil Spread or Salad
serves 4-6

• 1 1/2 cup dry lentils (brown) + 3 cups water or brother
• 1 TBLS curry powder (Indian)
• 1/2 tsp garlic powder or 2 tsp raw minced
• 3 TBLS brown sugar or maple syrup
• 3/4 cup water
• 3 TBLS lemon juice (more if needed to thin)
• 1 tsp fresh grated ginger
• 1 TBLS apple cider vinegar
• rounded 1/8 tsp smoked paprika
• 1/8 tsp salt

-- Spread: Cook lentils.  Put everything in a food processor and puree until smooth. 

-- Salad: Do not puree.  OMIT: water and sugar.  Reduce lemon juice to 1 TBLS.  Everything else the same.  ADD: 2 cups each: corn kernels, fine dice carrots, fine chopped kale (opt)

Pumpkin Cookies & Pumpkin Dip

These two great pumpkin recipes come strait from Brittany!  Enjoy them this fall as pumpkin recipes are floating all around.  And thank you, Brittany, for these!

First up, a batch of perfect-for-Autumn cookies. That are healthy.

These cakey cookies are so healthy that they simply should not be limited to dessert!  They freeze beautifully, and are great for a quick breakfast or lunchbox treat.  Several substitutions and optional ingredients are listed--feel free to use the base recipe, or have fun adding optional ingredients to suit your taste preference!  

Please note that this recipe uses a partial can of pumpkin, so label & freeze the rest for later use!

Hearty Pumpkin Cookies

Yield:  2 1/2- 3 dozen cookies (yield is increased w/ the addition of optional ingredients)

Prep time: 20 min

Bake time: 12 min./batch

Total time: 45 min.

Serving Suggestions: Serve with soup, a sandwich, or a banana and a tall glass of low fat milk

What you'll need:

• 2 eggs OR 2 TBLS milled flaxseed + 6 TBLS warm water for vegan
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce OR mashed avocado
• 2/3 cup sugar
• 1 cup pumpkin puree OR mashed sweet potato
• 1 cup AP flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves
• 1 1/4 cups rolled oats, old fashioned or quick
• 3/4 cups raisins OR semi-sweet chocolate chips (optional)
• 3/4 cups seeds or chopped nuts of choice* (optional)

*I've used toasted pumpkin seeds & walnuts, and think almonds or sunflower seeds would also be good.

  What you'll do:

• Preheat oven to 375 degrees F.
• If using flaxseed as an egg replacement, mix w/ warm water (straight from faucet is fine) & allow to soak for 5 min.
• In a large mixing bowl, beat eggs (or flaxseed mixture), oil, applesauce, sugar, eggs, and pumpkin.
• In a medium mixing bowl, whisk together the flours, baking powder, baking soda, and spices.
• Add dry mixture to wet, mix with a large spoon or an electric mixer, just until blended.
• Stir in oats and any of the optional ingredients you choose to use.
• On a lightly greased cookie sheet, drop dough by rounded tablespoonful 2 inches apart.
• Bake each batch for 12 minutes and allow to cool on baking sheet or transfer to a wire rack.
• Store leftovers in the refrigerator for up to a week, or freeze for later.

Next up, a sweet little dip that always gets rave reviews at all the holiday parties it's taken to!

This sweet, creamy dip makes a great afternoon snack, light dessert, or festive addition to a holiday spread.  We like it best with Granny Smith apples (for the sweet/tart combination), but it also goes well with graham crackers, vanilla wafers, or ginger snaps.   

Pumpkin Dip

Serves 30 (Makes about 3 ¾ cups - recipe halves well)

Active time: 15 min

Cook Time: N/A

Total time: 15 min

Serving Suggestions: granny smith or other tart apples, sliced; graham crackers, vanilla wafers, or ginger snaps, and a hot cup of coffee

What you'll need:

• 8oz package neufchâtel
• 1 ½ cups powdered sugar
• 1 15oz can pumpkin puree
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 1 tsp vanilla extract

What you'll do:

• Put neufchâtel (still it in its foil wrap) in a small ziplock bag and place in a bowl of hot water for 5 minutes to soften.
• Open neufchâtel and transfer to a large mixing bowl.  Cream on high speed with an electric mixer until smooth.  
• Add powdered sugar and blend until smooth.     
• Add remaining ingredients to the bowl and continue to mix until uniform.
• Chill until ready to serve.

Mediterranean Mashed Chickpeas

These mashed chickpeas are so easy to throw together.  They reminded me a lot of the other mashed chickpea meal I've made, but with a Mediterranean flare and a lot thicker.  If made to pick between the two, I think I'd go with this version if only for the ease.  Also, while I don't always have pitas on hand, I do always have bread around.

This is, technically, a starter or a side, but I made it part of our meal and paired it with the Roasted Cauliflower Sweet Potato Soup and simply steamed broccoli.  Yum!  My boys loved spreading the mashed goodness onto their bread all by themselves.  The taste was great, and will be better next time when I use the olives.  I used 1/2 cup roasted red bell peppers instead and it worked really well, but next time will be better I think.

I got the recipe from over here and slightly tweaked it.  Enjoy!

Mediterranean Mashed Chickpeas
Feeds 4

• 2 cans chickpeas, rinse and drain
• 1/2 cup vegetable broth
• olive oil
• 1/2 cup sun dried tomatoes packed in olive oil
• 2 t minced garlic
• 1/2 c chopped olives or roasted red bell pepper
• 1 T oregano
• 1 T lemon juice
• salt and pepper to taste
• toasted bread or pita (or GF alternative)

-- In a food processor, roughly chop the tomatoes.  Remove and start sauteing in a large skillet with some olive oil. (about 5-7 minutes)

-- Meanwhile, roughly chop with chickpeas with the broth.  You do not want them pureed, just a coarse texture.

-- Add the garlic to the skillet and saute a minute or two.

-- Add in the chickpeas and remaining ingredients, mix, and heat through.

Pumpkin Granola Bars

It's pumpkin season, I know.  But pumpkin granola bars sounds amazing no matter the season, right?

These were chewy and delicious.  I subbed the chocolate chips and nuts for more chewy goodness in the form of raisins and dates.  I think white chocolate chips would have been amazing, but I didn't have any on hand.

Due to the pumpkin, it was hard to tell when these reached "golden brown" status.  I baked them for 40 minutes and they were great.  The edges, by that point, had crisped up, and the inside pieces didn't fall apart.

These would be great for a morning treat or an afternoon snack.  Got the idea for this recipe here.

 Pumpkin Granola Bars

• 3 c old fashioned oats
• 2 t pumpkin pie spice
• 1/2 t salt
• 3/4 c packed light brown sugar
• 1/2 c pumpkin puree
• 1/4 c applesauce 
•  1/4 cup honey
• 1 t vanilla extract
• 1/2 c dried cranberries
• 1/2 c raisins
• 1/2 c chopped dates

--  Combine the oats, pumpkin pie spice and salt in a bowl
-- In a large bowl, mix together sugar, pumpkin, applesauce, honey, and vanilla.  Add in those oats and coat well.
-- Fold in your "extras" (and feel free to play around here!) and stir
-- Press firmly into a foiled/oiled lined 8x11 or 9x9 baking dish
-- Bake for 35-40 minutes at 350

Pumpkin Spiced Hummus

Today marks the beginning of "Pumpkin Week" here on Hearty Helpings.  A week of all things pumpkin.  I thought it fitting since I had half a dozen pumpkin recipes and we're right smack in the middle of fall.  And yet, I didn't want to bore you all and have the next 5 or 6 recipes be all pumpkin themed without you knowing it.

So if you hate pumpkin flavored dishes or treats, turn your eyes away for this week.  (But then come back, ya'll, ya hear?)

On the docket to be tried this week (and hopefully posted):

• Pumpkin Pie Spice (because it's a basic ingredient this time of year and you can make it at home!)
• Pumpkin Spiced Hummus
• Harvest Pumpkin Rice (a side dish OR an easily transformed main dish!)
• Banana Pumpkin Smoothie
• Black Bean and Pumpkin Soup
• Pumpkin Granola Bars

Aren't you excited?
 
So to get us stared.  Pumpkin Pie Spice mix.  It's so easy, I don't really know why people spend 3 and 4 dollars at the store when they most likely have everything in their cupboards already!

Pumpkin Pie Spice

• 3 T ground cinnamon
• 2 t ground ginger
• 2 t nutmeg
• 1 ½ t ground allspice
• 1 ½ t ground cloves  

-- Mix it all together and there you have it.  Your very own, inexpensive, fabulous Pumpkin Pie spice!

And now that you have that, we can make the Pumpkin Spiced Hummus (which I got over here)

 This was a great alternative to my regular hummus.  It was fall-ish without being overly pumpkin-y.  We ate it with pretzels as a snack, and with graham crackers as a dessert (because it made the hummus transform into a dessert, mimicking a pumpkin pie!)

Pumpkin Spiced Hummus

• 1 can garbanzo beans, rinsed and drained, or any white beans
• 1 cup solid 100% pumpkin puree (canned)
• 1/4 c tahini (can omit and replace with more pumpkin!)
• 3 TBLS maple syrup or brown sugar
• 1 tsp vanilla
• 2-3 tsp pumpkin pie spice
• Olive oil if needed to thin out.  up to 1 TBLS

Caprese Salad on a Stick

That right, you read that correctly. It's on a stick, and doesn't it just look so cute? It's beyond tasty and super easy! It's a little bit on the pricier side, but for a special occasion, it's totally worth it!

Caprese Salad on a Stick

• Pearlini mozzerella balls (found near the speacial cheeses)
• Fresh basil
• Cherub tomatoes
• Balsamic Vinegar
• Olive oil
• S & P to taste
• Toothpicks

--Slide a tomato and basil leaf on the toothpick with the little mozzarella balls as "books ends".
--Once they're all on the platter, drizzle entire platter with balsamic and olive oil and then sprinkle with salt and pepper!

Enjoy!

Artichoke Ranch Dip

Sorry for there not being a picture. By the time I thought of it, my camera wasn't around and I didn't bring any home with me. But I did want to post it since it's not only one of my favorite dips, but it was raved about last night and I promised certain people I would post the recipe! :) I serve this with crackers, but it's also really good with Pita chips.

Artichoke Ranch Dip

• 1 can Artichokes - drained and chopped
• 1 (8oz) block cream cheese - softened. I use the 1/3 less fat and it's totally fine
• 1 T of the dry ranch mix - I was heavy handed with the Tablespoon....
  
• A spoonful of Mayo. The original recipe calls for an obscene amount of Mayo (3/4 cup!!), but we're not huge Mayo people, so I just put a big spoonful in, probably about 1/4 to 1/3 cup.

--Mix all together.
--Chill in refrigerator until cold.
--Serve with your favorite chip, cracker, or veggie.

Cinnamon Roasted Almonds

I got this recipe from one of my all time favorite cooking blogs, The Sisters' Cafe, and have now made 2 batches and am planning to make a third for a ladies meeting I have next week. These are also going in the Christmas goody bags I give to family and friends! Super easy and delicious! Note: the recipe says to use 4 cups of almonds, but the almonds I bought came in a 3 cup bag - so mine are a little extra crunchy - SO good - I highly recommend it!

BEFORE going into the oven

Cinnamon Roasted Almonds

Makes 4 cups (16, 1/4 cup servings)

Active time:  7 minutes

Cook Time: 1 hour

Total time: 1 hour 15 minutes (until they're cool enough to eat!)

What you'll need:

• 1 egg white
• 1 tsp vanilla extract
• 4 cups whole almonds
• 1 cup sugar
• ½ tsp. salt
• 2 tsp. cinnamon

What you'll do:

• Preheat oven to 250.
• Beat egg white until frothy, add vanilla and beat until thick.
• Add almonds and mix until entirely coated.
• Mix sugar, cinnamon, and salt together and add to almonds and stir until well coated.
• Spread almonds on a parchment paper lined baking sheet/pan - a jelly roll pan is best, if you have one
• Bake for 1 hour stir after 30 minutes

Nutrition Facts (per 1/4 cup serving):

Calories 257 (Calories from fat 159); Total Fat 18g (Saturated 1g); Cholesterol 0mg; Sodium 77mg; Potassium 257mg; Total Carbohydrate 21g (Dietary Fiber 5g); Sugars 14g; Protein 8g; Vitamins/Minerals - Vitamin A 1 IU; Vitamin C 0mg; Calcium 98mg; Iron 1mg; Folate 18mcg

Hummus

This is the best hummus recipe ever. Really. It's strait from my mom's kitchen and every time she serves it, she is told the same thing: "Tammi Jo - this stuff is fantastic!" or "This is the best hummus I've ever had. No joke!" So when I had it this past weekend and heard all these comments again, I thought to myself, I need this recipe! So here it is. I made it the other night as a good snack and I think half is gone already! This is the smoothest and creamiest hummus you will ever eat - ever.

Hummus

Makes 1 1/2 cups (yields 12 servings, 2 TBLS each)

Total time: 10 minutes

Serving suggestions:  Enjoy on Pitas, with Pita chips, on assorted veggies, anything you wish! You can even make it into a sandwich and put cucumber on top.

What you'll need:

• 2 tsp minced garlic
• 1 can garbanzo beans , drained (reserve the liquid)
• 2 TBLS sesame paste (Tahini)
• 2 TBLS smooth peanut butter
• 1 TBLS olive oil
• 2 TBLS chickpea liquid (or water if you forget)
• 3 TBLS lemon juice
• 1 tsp cumin
• 1/2 tsp salt

What you'll do:

• Mince garlic in a food processor.
• Add everything else and pulse until smooth and creamy.

Nutrition Facts (per serving):

Calories 83 (Calories from fat 38); Total Fat 4g (Saturated .5g); Cholesterol 0mg; Sodium 208mg; Potassium 88mg; Total Carbohydrate 10g (Dietary Fiber 2g); Sugars 0g; Protein 3g; Vitamins/Minerals - Vitamin A 11 IU; Vitamin C 3mg; Calcium 34mg; Iron 1mg; Folate 29mcg



NOTES: ADDED AUG 11

Hummus can be made so many different ways, over the years I've come up with a couple variations we really like.

Balsamic Hummus:  Instead of all lemon juice, substitute some of it for Balsamic Vinegar (to taste)
Carmelized Onion Hummus:  Thinly slice and caramelize an onion and add it in to the original recipe!  Delish!
Banana Hummus:  Don't laugh, this is Scot's creation and favorite!  Add a half of a banana to the original recipe and then taste the extra creamy, slightly sweet goodness.  Unless you know what's added, you can't even taste that it's banana in there!
Roasted Red Pepper Hummus:  Same as the Caramelized onion version - just throw a roasted red pepper in with the original recipe and there you have it!

Green Olive Cream Cheese Spread

If you don't like green olives, stop reading. But...if on the other hand you love that tangy taste of the green goodness, read on, read on! This is a very simple appetizer that I sometimes bring to things like ladies meetings and such - and it's usually gobbled up. Unless there are a lot of olive-haters in the room. As a kid, my mom would make a big batch of this, keep it in the fridge, and we would have it on rice cakes, crackers, celery, bread, whatever, as a snack. We loved it.

Green Olive Cream Cheese Spread

• 2 8oz blocks cream cheese - softened (I go with the 1/3 less fat, or do one full fat and one fat free)
• 2 6oz jars of the salad green olives (you can get whole olives, too, but it's just easier to chop when they're already a little sliced up)
• Your favorite crackers (or celery, or rice cakes...)

--Drain the olives, keeping a little of the juice in case the finished product is a little too dry for your taste
--Chop the olives up
--Stir the olives in with the cream cheese

Voila! You have your very own green olive cream cheese spread! You want almost equal part olives and cream cheese, I like a little more cream cheese than olives, but you can do whatever suits your taste buds!