Out this morning running the roads and starting to think about what we’re going to put on the plate for Thanksgiving. The obvious choices come to mind which are easy to do in plant-based versions.
Cranberry relish – check
Corn – frozen over the summer, check!
Green Beans – will need to get – can cook these in veggie stock with some fancy mushrooms which might be nice, maybe some almonds, though the nephew might have a problem with those.
Mashed Potatoes – might have to start seeing how to get the best flavor here. They really don’t need the butter or milk, but they would need salt to have some flavor. The right blend of veggie stock and some other seasonings might do the trick. May need to play around with this a bit.
Sweet Potatoes – this is not something I ever have much involvement with because I don’t like the sweet taste. Should be easy to make plant-based though.
Root Vegetable Gratin – this is something I’ve been making for years that calls for a bunch of great root vegetables, but it’s also laden with cream and cheese. It’s soooo good. Really. Ugh. Want to experiment with making a cashew-cream version of this dish. I don’t think it actually needs the cheese.
Stuffing – this is one area I’ve been trying to give some thought to. I keep making a lentil loaf that tastes like stuffing to me, and it’s got me wanting to try and see what I can make up. I’m going to start exploring oat-based recipes. Might be a heartier way to fill us up.
Brussels Sprouts – have got to have these. These should be easy to do in a plant-based version.
Pickles – last year I managed to put down some cauliflower and carrots that I’d pickled. They were really good. It was a nice sharp bite amidst the richer, blander Thanksgiving flavors.
Acorn Squash – might do something with this because it’s just so damn pretty.
Pumpkin Pie – but of course.
Apple Pie – but of course.
These are my thoughts for now. If you have any Plant-Based favorites, I’d love to hear about them! I may start experimenting with the potatoes.