Thanksgiving can seem pretty predictable at times. From turkey to stuffing to green bean casserole and cranberry sauce from a can. So why not add a slight twist to the common Thanksgiving dishes this year?
Quinoa Stuffed Squash Rings
Yields six to eight servings
Olive oil mister or cooking spray
One-half cup quinoa, rinsed thoroughly
One cup vegetable broth
One tablespoon of olive oil
One medium onion, diced
One apple, cored and diced
One-half cup of shredded sharp, aged or smoked cheddar cheese or a dairy free cheese substitute (I like the GO Veggie! shredded cheeses)
One-forth cup dried cranberries
Two tablespoons of chopped sage
Two tablespoons of chopped walnuts
Salt and pepper to taste
One egg, whisked
Three small acorn or sweet dumpling squash, cut into one-half inch slices (remove the seeds and guts!)
One tablespoon butter, melted or a vegan butter substitute
One tablespoon of maple syrup
1. Preheat the oven to 375 degrees Fahrenheit. Spray two rimmed baking sheets with olive oil mister or cooking spray and place the squash rings on the sheet.
2. Cook the quinoa in the vegetable broth according to the package instructions. Let it cool just slightly.
3. Heat olive oil in a medium skillet over medium heat and add the onion. Cook for about 10 minutes or until the onion starts turning brown. Next add the apple and cook for five more minutes until the apple has softened. Allow this to cool slightly as well.
4. Combine the quinoa, apple, and onion mixture with cheese cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Lastly, stir in the egg.
5. In a small bowl, combine butter and maple syrup. Brush the tops and insides of the squash rings with the butter mixture and season them with a little bit of salt and pepper.
6. Stuff your squash rings with quinoa. Fill the center and press down to fit as much stuffing as possible without it overflowing. Spray centers of the squash rings with the olive oil mister or cooking spray and bake for 30 to 40 minutes, or until the tops are golden brown and the squash is tender.
This recipe was taken from Oh My Veggies
Don’t forget to check out the recipe for Stuffing in Crock-pot from my previous article!
Brussels Sprout Slaw
Serves six to eight
One-half cup pecan halves
One and one teaspoon plus one-forth cup of olive oil
One-forth teaspoon kosher salt, plus more to taste
One teaspoon sugar
Pinch of cayenne pepper
Two pounds of Brussels sprout, trimmed and fibrous stems removed
One small head radicchio, quartered and cored
Two tablespoons of cider vinegar
One tablespoon of fresh lemon juice
Two tablespoons of whole grain mustard
Three tablespoons of maple syrup
Freshly ground black pepper, to taste
1. Preheat an oven to 350 degrees Fahrenheit.
2. In a small bowl, combine the pecans, one and one-half teaspoon of olive oil, one-forth teaspoon of salt, sugar and cayenne and stir to coat evenly.
3. Transfer the mixture to a baking sheet and toast in the oven until browned. This will take about 10 to 12 minutes. Let it cool.
4. Shred the Brussels sprout and radicchio. This can be done with a grater attachment on a food processor or simply with a kitchen knife.
5. Transfer to a large bowl and stir to combine.
6. In a small bowl, whisk together vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the one-forth cup of olive oil and season with salt and black pepper.
7. Add half of the dressing to the Brussels sprout-radicchio mixture and toss well to combine. Add more dressing if needed or if desired. Let the mixture stand for 15 minutes and the Brussels sprout will begin to wilt slightly.
8. Top with pecans and serve immediately.
This recipe was adapted from Williams-Sonoma
Raw Vegan Pumpkin Cheesecake with Chocolate Sauce
Ingredients for the Crust:
One cup of oats or walnuts
One cup of raisins or dates
Ingredients for the Cheesecake:
Two cups of cashews (preferably soaked for three to four hours)
One-third cup of lemon juice
One-third cup of coconut nectar
One-half cup of melted coconut oil
One-halt teaspoon of Himalayan crystal salt
One teaspoon of vanilla extract
One sugar pumpkin (about six cups) peeled, deseeded, and cubed
Instructions for the crust:
1. Pulse the oats or nuts in a food processor until they become crumbs.
2. Add in the raisins or dates and process again until it all sticks together.
3. Press into the bottom of a lined spring form pan and set in the fridge.
Instructions for the cheesecake:
1. Blend all the ingredients together in a blender until thick and smooth and then spread evenly into the spring form pan on top of the crust.
2. Put this in the fridge for about 24 hours.
3. Slice and serve with a hot chocolate or caramel sauce and maybe even some ice cream!
This recipe was taken from Skinny Limits
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