That’s my family in the picture above. We love to eat. But whoa! Thanksgiving is literally one day away and I just wrote my menu (and I am going to share it with you)! If you are reading this, you can probably relate. Don’t fret. It is going to be a lot easier than you think. Here’s to last minute Thanksgiving recipe ideas!
I haven’t gone shopping yet, but I am not sweating! No, really I’m not. Not at all.
You want to know why? First step is to make it easy on yourself. What I mean by that is sometimes less is more. A few simple dishes that call for a few ingredients tends to yield some of the best creations. Also, let your guests pitch in. Have them take care of some of the sides or even the turkey. I don’t eat turkey, but my guests do, so they are BYOT – Bringing Their Own Turkey and I don’t have any shame in that!
So what am I making at the Gilday Thanksgiving this year? Well, there will be a Field Roast, mushroom wine gravy, green beans with soy and sesame, roasted smoky brussels sprouts and mashed potatoes. My mom will bring a turkey along with some stuffing. We will finish with pumpkin pie and coconut whipped cream.
Sounds overwhelming? Well if I am not overwhelmed you shouldn’t be either. I haven’t even gone shopping yet and it is 10:30 am on Wednesday the 26th!! I share my entire Thanksgiving menu with you below, breaking it down by each dish. The exact recipe isn’t listed, but you will get the gist. If you are confused just shoot me a note and I will do my best to answer!
It is your time to shine and get comfortable in the kitchen sans recipe. Use my suggestions below.
Field Roast– This is a very tasty meat free alternative to turkey. It is even meat-eater approved. My hubby ate more of this last year then the actual bird. Buy it at Whole Foods for $6.99 and pop it in the oven with a little veg broth. We like the hazelnut-cranberry en croute.
Turkey- If you make a turkey here is a tip to have the most flavorful turkey ever. In a medium bowl blend olive oil, chicken base and some Herbs De Provence. Slather the thick spread (consistency of pesto) onto the turkey. Place turkey in a pan with chicken or turkey stock and cook according to the directions on the bird. It will be the most flavorful, juicy turkey ever. (I am not advocating eating a turkey, but sometimes we may cook things for our loved ones that eat differently than us!)
Green Beans- Pick up a bag or two (2 if you have over 6 guests) of fresh french green beans. Cut off the stems, rinse and throw into a large skillet with some olive oil, pressed fresh garlic, soy sauce and let stir-fry until crunchy. Top with sesame seeds, toss until coated and serve.
Brussels Sprouts-Buy 1 lb. for 4 guests. De-stem brussels by just cutting off the rough end. Halve them and place in a large bowl. Pour some olive oil, sea salt, fresh lemon juice, black pepper and smoked paprika and toss. Heat a large skillet on high and add in brussels sprouts. Add in 1-2 cloves of pressed garlic. Let fry and add a drizzle of maple syrup or agave (not a lot, but a few drizzles). The sugar will get it charred and crispy and balance out the acid. Fry on high and flip occasionally until brussels sprouts are charred on each end. Will be about 20 minutes total. *dont want to pan-fry? pre-heat oven to 400 and roast brussels for 25 minutes and flip.. crank oven to 425 and cook for another 25 minutes until charred/roasted.
Mashed Potatoes- My family likes our mashed potatoes chunky and flavorful. We also leave some of the skin on for extra nutrients. So, wash and peel most of your potatoes. Cut into quarters. Boil for 25 minutes or so then add to a large mixing bowl. Add in some plain non-dairy milk, garlic, smoked paprika, chopped green onions, fresh dill, sea salt, cracked black pepper, and earth balance (healthy margarine). Blend then place in the oven in a casserole dish for 30 minutes to make a crust on top. These can be popped in along side the turkey or field roast.
Mushroom Wine Gravy- Yum. This is one of my favorite things to eat and it’s easy to make. Buy 2 packs of button mushrooms, clean and slice. Throw into a medium size sauce pan with some earth balance (margarine), a pressed garlic glove and about 1/2 cup of minced sweet yellow onions. Let it saute for a few minutes then add some veggie stock, dry red wine and soy sauce along with some fresh rosemary sprigs, thyme, sage and marjoram (essentially poultry seasoning which can be found in one pack in the herb aisle near the lettuce). Stir and let cook and add in some arrowroot or corn starch to thicken the gravy. Make sure all is blended and cook until a medium thick consistency and some mushrooms are still in tact. (if in a super pinch, go to whole foods and ask for their vegan mushroom gravy and add more soy and mushrooms. It is phenomenal!)
Pumpkin Pie- Buy a crust if you do not have time, but make the filling from scratch if you can. It is very easy… all you need is pumpkin pie seasoning, extra cinnamon, 1 package of drained silken tofu (omit if you do not do soy), coconut milk, 1/2 cup of cane sugar, 1/4 cup of dark molasses, dash of salt, 1 tsp of vanilla and a 15 oz can of pumpkin. Preheat oven to 350. Blend all ingredients together in a blender or mixing bowl and throw into a crust. Bake for 1 hour until a toothpick comes out clean. I’ve used this recipe before and added extra coconut cream and spices to enhance the flavor. Turned out great!
Coconut Whipped Cream- This will take 5 minutes or less to make and has just 3 ingredients. The recipe can be found here!
Looking for other recipe ideas? I recommend this delicious plant-based shepherds pie recipe. This tasty apple-strawberry oat pie is scrumptious and be sure to check out these tips on making your favorite holiday recipes dairy and cholesterol free (perfect if you have a lactose intolerant family member or a vegan joining you).