Happy (almost) Thanksgiving!
I wanted to pull together a quick list of recipe options for 2020 from the blog, put them all in one place, and share what I’ll be making for Thanksgiving this year. For those of you that are video-oriented, here’s my Holiday Recipe Playlist (if you click on it, it’ll take you to the full playlist):
Thanksgiving Lunch:
I’m testing a butternut squash soup & roasted garlic on a baguette with my family for lunch on Thanksgiving day. I wanted something light and figured a nice, warm, holiday soup would be perfect. If I’m happy with it I’ll be sharing the recipe at the beginning of next year, so stay tuned.
Thanksgiving Dinner:
Dinner is going to be a combination of pretty much all the holiday recipes I’ve been posting recently.
Our main is going to be my Amazing Sweet Potato Lasagna. I’ve been making this for years for the holidays, and my husband I have eaten two entire casserole dishes-worth on our own for a Christmas we spent without family a couple years back. It’s such a classic for us at this point, we look forward to it every year; enough so that we do make it off-season when we’re feeling worthy enough to tackle the somewhat labor-intensive prep work for this delicious dish (totally worth the payoff for how truly amazing this lasagna is, though, so don’t be intimidated).
We’re going to pair the lasagna with Dairy-Free Mashed Potatoes & Mushroom Gravy. Even though we already have sweet potato in the lasagna, I’m adding this classic side because 1) it’s delicious and 2) it’ll make my mom super happy (mashed potatoes & gravy is one of her favorites).
Next up we’re doing two sets of greens. I’m testing a miso garlic green bean recipe (again, will share this close to the new year if we like it), and my daily Mixed Greens & Vegan ‘Honey’ Mustard Dressing Salad. I’m not sure if this is common for other households, but grew up with some kind of green bean recipe with Thanksgiving, though I’ve somehow managed to do without for the last few years. I wanted to bring it back and make it flavorful and delicious, rather than just the ‘green’ on a table full of unhealthy dishes.
While I won’t be making my Vegan Thanksgiving Stuffing (because I think we’re covered on carbs and dishes with everything above) this one is great, super simple to make, and will make any stuffing-lover happy.
I also have a great Stuffed Bell Pepper recipe that I’ve brought to Thanksgiving celebrations in previous years, and it’s always been a hit.
Dessert:
I’ve got a bit nuts with dessert this year. I’m a sucker for sweets and will lay myself in front of a train for chocolate, so I’m doing a whopping three desserts for four people this year (all of them are great leftovers so we will be thoroughly enjoying them for days after Thanksgiving).
There are two I don’t have recipes to share with you (yet) and one I don’t even have tempting photos for yet, but both will be coming to the blog in December (before Christmas, so don’t worry, you’ll have a chance to make them and impress with both). If you happen to be here after they’ve posted, lucky you! And enjoy 😉
The first is a Marbled Chocolate Pumpkin Bread, which is actually the recipe responsible for the beginning of my obsession with ridiculously moist, flavorful, easy loaf recipes (my Banana Bread recipe is a result of this infatuation). All of my loaves stem from the same base of dry ingredients (using oat flour rather than a gluten-free flour blend) and the wet ‘flavor’ and spices change depending on what I’m going for. This pumpkin bread is the one that started it all.
The second are these absolutely heavenly black bean brownies. *warning* mouth-watering photo below, and a recipe that’s sinfully easy to make on the way…
And finally, to wrap it all up, I will be making this easy, scrumptious, all-from-scratch, gluten free, oil free, butter free Pumpkin Pie. The crust is flakey, the filling is smooth and full of wonderful holiday spices; a classic dessert that Thanksgiving would not be complete without! I’ll be serving this up with CocoWhip to make it even more classic.
Other great options would be my Chocolate Chip Cookies or Banana Bread, which you could amp up with cocoa powder in a 3rd of the batter, and/or add 1/4-1/2 cup of chopped nuts or chocolate chips to make it more decadent for the holiday.
We’ll round out the day with some wine and Martinelli’s apple cider – apple cranberry is the best flavor imo. Do you agree? Might add in a little hot cocoa with Dandies vegan marshmallows in the morning or after dessert if we can stomach any more sugar 😂
We’ll also be staying in, staying safe, enjoying great food and even better company!
Hopefully this inspires you to try out a few new recipes. If you make any of them (for Thanksgiving or otherwise), please share it with me by commenting here or on YouTube, or tagging me in a photo on Instagram @plantsnotplastic. I read everything and respond to as much as possible.
Enjoy and have a fabulous Thanksgiving!
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