Happy Thanksgiving-Eve Yummy Yogini readers! I’m thankful you’re all following this blog and commenting, sending me new recipes, ideas, tricks of the trade and such. It makes writing this blog a real adventure and I’m thoroughly enjoying the ride! I did all of my Thanksgiving shopping yesterday, or so I thought, until I realized I had forgotten some key ingredients; a new apron (very important), asparagus, fresh ginger and rosemary and white wine for cooking… not drinking… I would/could NEVER be that forgetful…!!

I also hit up the Farmer’s Market this morning for my weekly mixed bag of kale, cauliflower, beets, squash, avocados and tomatoes, in addition to these cute gords I will use on my Thanksgiving table tomorrow. Or should I say Friends-giving. I’m entertaining my friend Jennifer who has no where to go this year for the first time ever. I totally know what that feels like. When I first moved to Chicago back in 2002, I had no money and I could’t afford to go home on the holidays. I had just started dating Andy and I think he was afraid to introduce me to his quiet (opposite of mine) family so I spent the day cooking for my Scottish roommate James, also sans family. That was a fun year. James introduced me to Scotch that night and I can’t remember if the meal I made was any good but we laughed all night long!

So I’ve invited Jen to come over for that reason and because I love her and wouldn’t have it any other way. Plus Andy works until 8 p.m. so why be alone? Yes, that’s right, chef’s wife basically spends every Thanksgiving Day like this. Why all you people insist on eating out instead of cooking delicious meals at home mind bogles me! When my Gram told me she was going out with my Aunt and Uncle I got sad. Back in the days, my Ma and Gram would throw down and cook us a mean feast. “Thanksgiving is mine!” my Ma would always say, claiming it her day to do the cooking since she literally lives for this holiday every year. Think lots of loud Italians, drinking wine, a huge turkey with the stuffing pouring out of the bird, mounds of mashed potatoes, butternut squash, etc, etc. followed by Gram’s apple and/or lemon meringue pie.  I miss you mommy and I’m thankful for all of our holidays on Ann Street.

So here are a few of the side dishes I made for tomorrow. These are all Vegan dishes even though I’m not one! And I didn’t actually mean for this to happen. I only drink almond/coconut milk so I was figuring my dishes would need a little bit of butter but alas they did not! Plus, I’m really relieved I didn’t have to use any butter so I won’t have to work as hard avoiding dessert! Bring on the pumpkin creme brûlée, please! (That is so-NOT vegan, but oh-so-good!!)

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Vegan Acorn and Butternut Squash Puree- serves 4

Ingredients:

-1 small butternut squash

-1 small acorn squash

-1/4 cup orange juice

-1 and 1/2 tsp brown sugar

-1/4 tsp fresh ginger

-salt and pepper to taste

Directions:

1. Preheat the oven to 400. Cut the squash in half, scoop out the seeds and sprinkle some salt and pepper inside. Drizzle some olive oil too, and place cut-side down on a baking sheet for 20 minutes or until soft.

2. When the squash is cool, scoop out the insides and place in your food processor with everything else. Puree until the squash thickens.

 

3. Enjoy and give thanks!

Vegan Rutabaga and Sweet Potato Mash- serves 4-6 

Ingredients:

-2 small rutabaga

-1 large sweet potato

-1 cup Blue Diamond’s Unsweetened Vanilla Almond Coconut milk

-salt and pepper

Directions:

1. Peel and chop the rutabaga and potato and place in large pots and cover. Boil until they are both soft and a fork can slip through them.

2. Place in a strainer and let cool.

3. Mash the potatoes and rutabaga until there are no big clumps.

4. Add everything to your food processor and puree until the constancy thickens.

5. Enjoy and give thanks!

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Vegan Green Bean Casserole with Mushroom and Onion Soup- serves 6

Ingredients:

-4 cups fresh green beans, chopped in half and without the stems

-8 oz. baby bella crimini mushrooms, chopped

-1 red onion, diced

-3 cloves garlic

-1 cup Blue Diamond’s Unsweetened Vanilla Coconut milk

-4 cups of vegetable broth

-1/4 cup dry white wine

-1 T olive oil

-one handful of parsley and thyme

-salt and pepper

 

Directions:

1. Preheat the oven to 350. Take the stems off of the green beans and chop in half.

2. Place the green beans and 3 cups of vegetable broth into a pot and bring to a boil. When the beans are fairly tender, remove from heat and drain.

3. In a large sauté pan, add the chopped onions and mushrooms, garlic and the olive oil. Cook until the onions are browning, tossing frequently.

 

4. Remove the pan from the heat and add in the white wine first. Return to heat and simmer for 10 minutes. Then slowly add the herbs, chicken broth and milk.  If you want to, sprinkle some flour on top of the veggies to thicken the mixture. You don’t need much at all! When the mixture is thick enough to your liking, remove from the heat.

    

5. Place the green beans in a 9×9 baking dish and pour the mushroom soup on top. Bake for 20 minutes or until bubbling. Top with fried onions if you like!

  

6. Enjoy and give thanks!

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Oh! And this last recipe my friend Amy posted on her blog. It’s for a Paleo Cranberry Sauce and it sounds easy enough to make and even easier to cover my side dishes with! You can leave out the honey and make this one Vegan too, but I’m leaving it in! If you have some recipes to share with me, please do.. I’m always on the prowl.

Amy Approved Cranberry Sauce

-12 oz cranberries

-1 cup orange juice

-¼ cup raw honey

-1 tsp ginger (fresh)

-½ tsp orange zest

-¼ cup light agave (or raw sugar or coconut crystals)

-pinch cinnamon

-optional: pieces of orange

1. Mince the ginger and orange zest. Boil the orange juice, ginger and zest on high heat.

2. Once the liquid is boiling, add the cranberries. Reduce heat to medium (about a 4 on my stove) and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.

3. Remove from heat and add the agave, honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.

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Happy Thanksgiving everyone! I’m thankful for family, friends, furry pals, my loving husband and YOU!