PlantBased sides for Thanksgiving
I have never really made Thanksgiving Dinner. But I have enjoyed making/bringing sides that are plantbased for years. If you want a last minute side dish for Thanksgiving and aren’t stuck on traditional mash potatoes and green beans. These suggestions might be for you! Cranberry Sauce
Ingredients: 1 bag fresh or frozen cranberries 2 table spoons of maple syrup 1/2 cup filtered water 2 strips zest and 2 tablespoons juice from 1 orange 1 cinnamon stick Pinch sea salt Process: Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total. Remove from heat and allow to cool about 30 minutes. Stir in water in 1-tablespoon increments to adjust to desired consistency. Cranberry sauce can be served immediately or stored in the refrigerator for several weeks. Brussels Sprouts, Kale, Broccoli, and Cabbage Side.
Ingredients: 5 Brussel sprouts, Handful of kale Handful of broccoli, Handful of cabbage Olive oil Filtered Water Red pepper flakes Sea salt Process: Chop the vegetables into small pieces of desired size Put into a frying pan or wok Add 2 tablespoons of filtered water & 2 tablespoons of olive oil Pinch of red pepper flakes, and sea salt to taste Sauté until soft Serve warm Simple Asparagus Ingredients Asparagus 2 teaspoons of Olive oil Filtered water Sea salt Black pepper Process: Put Asparagus In baking dish or pan Sprinkle with dash of filtered water Add 2 teaspoons of olive oil Add Salt & pepper Cook in oven at 350F for 20 min or until tender Baked Turmeric Cauliflower Ingredients: Head of cauliflower Teaspoon of turmeric 2 tablespoons of nutritional yeast 2 tablespoons of olive oil Process: Put cauliflower in a baking dish or on a baking sheet Sprinkle olive oil on top Followed by nutritional yeast Top with turmeric powder Heat in over at 375F for 20 min or until slightly browned and tops look crispy. Sautéd eggplant & onions Ingredients: 1 eggplant 1 small onion 2 tablespoons of olive oil 2 tablespoons of red wine. I use Cabernet Pinch of Sea salt Pinch of black pepper
Process: Cut eggplant into cubes Chop onion Put into a large pan or wok pan Pour olive olive Cook on medium high heat for 10 min Stir in red wine Add salt & pepper Cook for 20 min or until eggplant & onion are fully cooked and edges are slightly brown