Here is a vegetarian or vegan, gluten free, Thanksgivingmenu. You could create a vegetarian Thanksgiving or use these recipes to add variety to the traditional turkey dinner. Enjoy a nourishing and healthy Thanksgiving!
- Brussels sprouts with almonds
- Roasted carrots with ginger
- Buckwheat-stuffed acorn squash with chard and pecans
- Sweet potato khir (add photo)
- Cranberry chutney
Brussels Sprouts with Almonds
Serves: 2 as a side dish
(1 lb Brussels sprouts serves 4-5)
10-12 Brussels sprouts, each about 1" in diameter, trimmed, with cross cut on bottom stalk
10-12 almonds, soaked, blanched and slivered
1 teaspoon whole cumin seeds
1-2 tablespoons ghee
1 teaspoon lemon juice
Water for boiling
Salt and pepper to taste
- Steam Brussels sprouts until tender
- Quarter the Brussels sprouts lengthwise
- Heat the ghee in a pan or wok until it is clear.
- Add the cumin and almonds and toast for 2-3 minutes until they brown lightly.
- Add the Brussels sprouts, season, and sauté for a few minutes.
- Add the lemon juice, toss and serve.
Whole Roasted carrots with fresh ginger
modified from from http://www.foodandwine.com/recipes/whole-roasted-carrots-with-fresh-ginger
Garden carrots, orange, white and purple, are used here.
1 pound medium carrots, peeled
1/4 cup water
4 large garlic cloves, peeled
Six 1/4-inch slices fresh ginger
1 tablespoon olive oil
1 tablespoon unsalted butter
Salt and freshly ground pepper
Olives for garnish
- Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, ginger, olive oil and butter and season with salt and pepper.
- Cover with foil and roast for 30 minutes, until tender.
- Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots.
- Transfer the carrots, olives and garlic to a plate and serve.
Buckwheat-Stuffed Acorn Squash with Swiss Chard and Pecans
As you can see, I used a pretty good-sized acorn squash for this recipe. The recipe fed four hungry people, with each stuffed half being halved, so each person ate a quarter of a squash, along with the side dishes.
- 1 acorn squash, halved through the middle
- 2/3 cups buckwheat kasha
- 1and a half cups vegetable broth
- 1 shallot
- 2 cloves garlic
- 2 tbsp raisins
- ½ cup toasted, chopped pecans
- 1 bunch of Swiss Chard
- 2 Tbsp rosemary
- 1 Tbsp sage
- Olive oil for frying
- 2 pinches of cayenne pepper
- 1 tsp turmeric
- ¼ tsp cinnamon
- 2 pinches nutmeg
- Salt to taste
- Preheat oven to 375 degrees F.
- Halve acorn squash through the middle to create a pretty starry effect. Place squash flesh side down in a pan with a ¼ inch of water. Bake for 30 to 45 minutes.
- Toast buckwheat in a skillet. Place in a pot and add vegetable broth. Cook until it's soft and there's no water left (20 minutes or so).
- In a skillet, sauté shallot and garlic. Add the raisins and wait a few seconds for them to puff up. Then add Swiss chard, herbs and and spices.
- Next add the buckwheat. Salt to taste and adjust seasonings.
- Add the toasted, chopped pecans.
- Once the squash halves are soft, stuff the mixture inside the halves. Bake in the oven for an additional 10 minutes.
Sweet potato ('Yam') Khir
1 pinch saffron
2 Tbsp. boiling water
½ cup ghee or coconut oil
2 packed cups grated orange 'yams' (= half pound yams)
1 can coconut milk
¼ tsp ground cardamom
2 pinches ground ginger
¼ cup turbinado sugar
Pour the 2 Tbsp. boiling water over the saffron and soak for as long as possible.
Peel and wash the yams (actually they are orange sweet potatoes but stores call them yams). Grate very finely.
Heat a large pot and add the ghee or coconut oil. Stir in the grated yams and keep stirring until they are light brown and fragrant.
Pour the coconut milk over the yams, stirring well.
Add the cardamom, ginger, soaked saffron (with saffron water) and sugar. Stir a few times and bring to a boil.
Keep stirring as it thickens to prevent it sticking.
Cook for an hour at least, at a gentle boil. Add water as needed.
Turn off the heat and cover until ready to serve.
Cranberry Apple Chutney
2 punnets organic cranberries (4 cups)
4 cups chopped apples
1/4 cup raisins
2 tbsp chopped pecans
2" piece fresh ginger, peeled and chopped finely
1 jalapeno pepper, chopped finely
1 1/2 cups dark brown sugar
2 sticks cinnamon
1 tsp cumin seeds
1 Tbsp ghee or sunflower oil
6 cloves, ground
1 star anise, ground (optional but good)
2 pinches mace
1/4 tsp ground cardamom
Water as needed
Put washed cranberries and washed chopped apples in heavy bottomed pan. Grate 1tsp of the orange peel and add. Now squeeze the orange and add the juice. Bring to boil and simmer, stirring frequently to prevent sticking and adding water as needed for a saucy, jam-like consistency. Once it is simmering, add sugar and raisins.
In a small frying pan, melt the ghee, add cumin seeds and chilies and fry until they darken a shade. Now add chopped ginger and cinnamon and fry until the ginger is browned. Add the fried spices to the chutney, then the spice powders (clove, star anise, mace, cardamom.) When the chutney is almost cooked, add the chopped nuts.
Alakananda Ma is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is well known and highly respected in the Ayurveda community both nationally and internationally.
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