In some ways, I’m pretty traditional when it comes to my family’s Thanksgiving Day meal: I like to plan a lot of old-fashioned farmhouse food for the holiday.
Who doesn’t enjoy a handsome bronzed turkey with lots of stuffing, an appealing array of relishes and a lavish dessert buffet? We pour apple cider for the children, a robust red wine for the grown-ups, and catch up on all the news while enjoying our family feast.
It should be noted, though, that not everyone is interested in the traditional turkey. Quite a few guests these days are either vegetarian or vegan, and so we always try to have a menu that will fill their plates and satisfy their appetites. That is why the side dishes are so important.
Our Thanksgiving dinner will begin with bowls of Butternut Squash Soup, garnished with my homemade Salsa and served with toasted pumpkin bread. My vegan grandson, Zane, loves my Carrot-Parsnip Slaw so much he can almost eat the whole batch, so it will definitely be on our Thanksgiving menu in a double portion.
It’s never a bad idea to serve a seasonal veggie, and because there is always a colorful selection of squash at the local farmers market, it offers the perfect solution. Just cut it into cubes and sauté with onions and tomatoes. For my husband, Marvin, it is his favorite holiday dish.
For dessert this year, I will give our daughter-in-law, Amy, the baker in our family, a recipe for a Vegan Pumpkin Spice Bundt Cake to make. I also hope to surprise everyone with scoops of homemade Nondairy Coconut Gelato to serve on the side — and offer them one more reason to give thanks!
BUTTERNUT SQUASH SOUP
- Salsa (recipe follows)
- 2 tablespoons olive oil
- 2 tablespoons unsalted margarine, melted
- 1 large onion, chopped
- 2 1/2 pounds butternut squash, peeled and cut into 2-inch pieces (about 6 cups)
- 5 cups vegetable stock or broth
- 2 large garlic cloves, minced and mashed with 1/2 teaspoon salt (optional)
- 2 teaspoons fresh ginger, peeled and grated
- 1/3 cup fresh flat-leaf parsley, finely minced (optional)
- Salt and freshly ground black pepper to taste
Prepare Salsa. Set aside.
In a small stock pot, mix oil and margarine. Add onion and cook until tender and translucent, about 10 minutes. Add squash and stock. Bring the liquid to a boil, reduce heat and simmer until the squash is tender when pierced with the tip of a small sharp knife.
Transfer the cooked squash and broth to a food processor or blender and puree in batches. Return the mixture to the pot and stir in the garlic paste and ginger. Simmer briefly and stir in parsley. Taste and correct seasoning with salt and pepper. Garnish with Salsa.
Makes 6 to 8 servings.
SALSA
- 2 large tomatoes, sliced
- 1/2 large red onion, diced
- 1/2 to 1 cup fresh cilantro, minced
- 1 tablespoon lemon juice
- Salt to taste
In a medium bowl, combine tomatoes, red onion and cilantro and mix well. Add lemon juice and salt to taste.
Makes about 3 cups.
CARROT-PARSNIP SLAW
- 3/4 cup mayonnaise (or vegan substitute)
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 10 medium carrots, peeled and grated
- 4 medium parsnips, peeled and grated
- 1/3 cup raisins, plumped in grape juice
- Salt and freshly ground black pepper to taste
In a medium bowl, combine the mayonnaise, lemon juice and sugar and blend well. Cover with plastic wrap and refrigerate until ready to use.
In a large bowl, toss the carrots, parsnips and raisins. Add the mayonnaise mixture and toss until completely combined. Add salt and pepper to taste. Cover with plastic wrap and refrigerate until ready to serve.
Makes 6 to 8 servings.
FARMERS MARKET SAUTEED SQUASH
- 3 pounds assorted squash (zucchini, yellow neck, summer squash)
- 1/4 to 1/2 cup olive oil
- 1 large onion, diced
- 1 large tomato, diced
- 1/2 cup fresh basil, chopped
- Salt and freshly ground pepper to taste
- 1/2 cup pomegranate seeds
Cut squash into 1/2-inch cubes. In a frying pan, add oil and sauté onion until soft. Add squash, tomatoes and basil, and continue to sauté until desired texture, about 15 to 20 minutes. Add salt and pepper to taste. Just before serving, transfer to a heated bowl. Sprinkle with pomegranate seeds.
Makes 8 to 10 servings.
NONDAIRY COCONUT GELATO
- 2 (13- to 15-ounce) cans full-flat coconut milk
- 3 tablespoons cornstarch
- 1/2 cup honey, maple syrup or sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Shake the cans of coconut milk thoroughly to incorporate the layers that form in the can. Pour 1/2 cup of coconut milk into a medium saucepan over low to warm heat. Add the cornstarch and whisk until the cornstarch is thoroughly dissolved.
Pour the remaining coconut milk into a large pot, add maple syrup and salt, and warm the coconut milk on medium-low heat, stirring until the maple syrup completely dissolves, about 1 to 2 minutes.
Pour the cornstarch mixture into the warm coconut milk while whisking gently. Heat until the gelato mixture is thick. Pour into a large bowl, and mix in the vanilla extract. Cover with plastic wrap and refrigerate for at least 4 hours.
Pour the mixture into the canister of an ice cream maker, and freeze according to manufacturer’s directions.
Makes about 6 cups.
VEGAN PUMPKIN SPICE BUNDT CAKE WITH MAPLE GLAZE
- Maple Glaze (recipe follows)
- 2 cups all-purpose flour
- 1 cup spelt flour
- 3/4 cup coconut sugar
- 1/2 cup white sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 (15-ounce) can of solid-pack pumpkin
- 1/2 cup coconut oil
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons vanilla
- 2 tablespoons white vinegar
Prepare Maple Glaze. Set aside.
Preheat oven to 350 F.
Oil and flour a 10-inch bundt pan.
In a large bowl, whisk together the flour, spelt flour, coconut sugar, white sugar, pumpkin pie spice, baking soda and salt.
In a separate large bowl, whisk together the pumpkin, coconut oil, almond milk, vanilla and vinegar. Add to dry ingredients, whisking just until combined.
Pour into prepared pan and bake for 45 minutes to 1 hour, or until a toothpick inserted in the cake comes out clean. Let cool for 15 minutes in the pan, then turn out on a wire rack to cool.
Drizzle Maple Glaze over completely cooled cake and let set for 10 minutes. Slice and serve.
Makes 10 to 12 servings.
MAPLE GLAZE
- 1 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon coconut oil
- 1/2 teaspoon cinnamon
- Up to 2 teaspoons cold water
Whisk together powdered sugar, maple syrup, coconut oil and cinnamon. If it is too thick to drip over the cake, add 1/2 teaspoon of cold water at a time.
Makes about 1 1/2 cups.
