Several friends have asked me to share a few of the recipes that I am making for Thanksgiving this year.
I know some of you have made your lists, checked them twice and have no intention of shifting plans or shopping from this point forward! Others are still looking for ideas or might want to sneak in one more special dish! This is what we are having…but I have also included a few other really great recipes that I found that would be an awesome addition to any meal…Thanksgiving or the day after…or the day after that or the day after that! Forgive me for being a bit link-happy in this blog, but being the week of thanksgiving, it was a bit more efficient than copying and pasting all the recipes. Just wanted to be sure to get the recipes in the hands of anyone interested.
Theme: The Cockerhams’ are “aggressively inserting vegetables” on to our Thanksgiving table!
Our family plans to make a Turkey Day Trot part of our morning Thanksgiving tradition. Starting this year we will “trot” and then head home just in time to be hungry for an early afternoon “snack”. To be prepared and not have small children whining all through meal preparations I am going to be armed with…
STARTERS
Veggie Tray with Hummus and Peas and Thank You’s…
Fire Roasted Salsa in a Cinch…
Fire Roasted Salsa in a Cinch…
INGREDIENTS___________________________________________________________________
2 14.5-ounce cans organic fire-roasted tomatoes (drained)
1 cup onion, finely diced
3 teaspoons minced garlic
½ lime juiced
1 teaspoon salt
1 jalapeno, seeded and diced (optional)
3 tablespoons cilantro, chopped
1 teaspoon chili powder
½ teaspoon cumin
DIRECTIONS____________________________________________________________________
Combine all ingredients in a food processor and pulse a few times, until just mixed, but not pureed. Cover and refrigerate until serving.
Pumpkin Spice Roasted Chickpeas (Peas and Thank You)
My kids pop roasted chickpeas like they are popcorn…hoping they will love them even more with a little sweetness!
My kids pop roasted chickpeas like they are popcorn…hoping they will love them even more with a little sweetness!
Hopefully this will bide my time long enough to prepare this mouth-watering feast that we are so excited about:
MAIN MEAL
Indian Shepherd’s Pie
I had many ideas for our main dish but Chris loved the word PIE in the title. It is a new receipe…looking forward to how it will turn out?!
I had many ideas for our main dish but Chris loved the word PIE in the title. It is a new receipe…looking forward to how it will turn out?!
http://peasandthankyou.com/2009/12/28/master-of-illusion/
Classic Mashed Potatoes with a Twist
Caleb’s one request was mashed potatoes! (He doesn’t know that mom makes them extra “special”…with cauliflower!) This is not the recipe I use but it is close. I liked this blog and concept so figured I would show you her recipe and take you to her blog! I will say that I think my recipe throws in a turnip! Shhhhhhhhhh…Caleb loves them!
http://freezeyourwayfit.blogspot.com/2011/02/clean-eating-cauliflower-garlic-mashed.html
Farro Salad
Because I would prefer carbs in THIS form…I am making this for ME!
(It is the salad Janine served at our Clean Eating luncheon.) Thanks for forwarding Jenn–glad I bumped in to you at Great Harvest!?!
Farro Pilaf
4 cups low sod chicken broth
2 cups whole grain farro
3/4 cup unsalted pine nuts
2 tbsp olive oil
1 lg clove garlic minced
1 yellow onion diced
1 lg carrot diced
1 lg stalk celery diced
1 tbsp fresh thyme chopped
1/2 unsweetened dried cranberries
1/2 unsweetened dried apricots diced
sea salt & pepper
bring broth and 2 cups water to boil, add farro reduce to simmer for 20-25 minutes. (until soft but still firm in center) Drain place in separate bowl than set aside. Reserve the liquid!
While farro is cooking toast pine nuts, 3-5 minutes til nicely browned. Remove from heat, set aside.
In lg saute pan heat olive oil, add garlic, onion, carrot and celery. Saute until soft not brown about 5 min. Add thyme, cranberries, apricots, salt and pepper about 2 more minutes. Add farro and 2/3 cup of reserved liquid, stir, than add pine nuts. Ready to serve! Enjoy!!!!
4 cups low sod chicken broth
2 cups whole grain farro
3/4 cup unsalted pine nuts
2 tbsp olive oil
1 lg clove garlic minced
1 yellow onion diced
1 lg carrot diced
1 lg stalk celery diced
1 tbsp fresh thyme chopped
1/2 unsweetened dried cranberries
1/2 unsweetened dried apricots diced
sea salt & pepper
bring broth and 2 cups water to boil, add farro reduce to simmer for 20-25 minutes. (until soft but still firm in center) Drain place in separate bowl than set aside. Reserve the liquid!
While farro is cooking toast pine nuts, 3-5 minutes til nicely browned. Remove from heat, set aside.
In lg saute pan heat olive oil, add garlic, onion, carrot and celery. Saute until soft not brown about 5 min. Add thyme, cranberries, apricots, salt and pepper about 2 more minutes. Add farro and 2/3 cup of reserved liquid, stir, than add pine nuts. Ready to serve! Enjoy!!!!
Sauteed Kale
In honor of Chris’ love for the food network and his “man crush” on Bobby Flay…
http://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe/index.html
Green Beans
My mom is bringing green beans…but a friend passed this recipe on and so I can HOPE that this is the recipe my mom will make…a girl can dream right? If not, we will be having this very soon!
http://www.wholefoodsmarket.com/recipes/2805?utm_source=Responsys
DESSERTS
Thanksgiving wouldn’t be Thanksgiving without PIE!
Kylee requested pumpkin...Chris and Caleb pushed for chocolate so we will also be having…
TWO pies!
Pumpkin and Chocolate Silken Pie. Don’t exactly know whose recipe I will follow but since we are giving lots of shout outs to Peas and Thank You might as well give her one more!
Pumpkin and Chocolate Silken Pie. Don’t exactly know whose recipe I will follow but since we are giving lots of shout outs to Peas and Thank You might as well give her one more!
http://peasandthankyou.com/2009/11/26/vegan-shmegan/
The pie recipes are in her book…but if I don’t use her book I will go to:
http://www.thegraciouspantry.com/
to find something tasty!
I love that pies are easily made in advance!
(I will probably cheat and use a pre-maid crust unless I get insanely domestic, but it is not likely that bug is going to bite me between now and Thursday!)
OTHER SUGGESTIONS
Here are a few more recipe ideas that were super fun and if I had not already started to make my arrangements–just might have taken a few of these!
Here are a few more recipe ideas that were super fun and if I had not already started to make my arrangements–just might have taken a few of these!
This is such a cool site that gives pictures, recipes, and even has a live cooking show demo if you happen to have the time between now and Thanksgiving to watch it!
http://www.forksoverknives.com/vegan-thanksgiving-recipes/
Whatever you cook, wherever you are…
I pray that you have a healthy and HAPPY THANKSGIVING!
I pray that you have a healthy and HAPPY THANKSGIVING!
100 Cups of Coffee 