Thanksgiving Sides

Here is a list of some delicious side dishes for your AG friendly turkey day meal:

1. Kahlua Glazed Carrots

Kahlua-Glazed Carrots

This is by far one of the most popular posts on the blog, and with good reason. These are so decadent and easily made dairy-free using a butter substitute. If you are trying to impress your in-laws, make sure these are on your menu! Easy to make on a weeknight, but elegant enough for company.

2. Roasted Winter Veggies

Roasted Winter Veggies

I just LOVE this combination of winter veggies! The parsnips add a little kick and the flavors blend beautifully here. This recipe could be prepped completely the day before by peeling and chopping everything. Toss and roast as directed and keep warm until ready to serve. How’s that for making the big day easier?

3. Parsley Potatoes

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Here’s an excellent alternative to mashed potatoes that can be made dairy free by using Earth Balance or other butter substitute.

4. Roasted Winter Veggie Soup

Roasted Veggie Soup

If you serve soup as an appetizer or accompaniment with your turkey, this should be on your menu! It’s so delicious and will be loved by all of your guests. Feel free to make this a day or 2 in advance to make the day a breeze.

5. Apple and Pecan Acorn Squash

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This would be an ideal side if you were serving a small meal, for say 4-6 people in all. You would need 2-3 squash, assuming each had one half. My family says this tastes like apple pie in a squash bowl, so why not have pie for dinner and dessert? (Click HERE for our actual Apple Pie recipe)

6. Cranberry-Apple Sweet Potatoes

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This can definitely be made to serve a crowd and don’t you just love all the color here? Baking in a large foil packet makes clean up a cinch and this could easily be made in the morning and kept warm until serving time.

Wishing you and yours a happy, safe, and blessed Thanksgiving! 

 

 

Our Favorite Apple Pie

As I turned the calendar last week, I could almost hear an audible exhale from the AG community. November means Thanksgiving, and that means TURKEY! Woohoo! I’m so grateful there’s at least one holiday a year devoted to a safe meat and veggies for all the AG folks out there. And, of course, we can’t forget the pie! The day before Thanksgiving is known as “pie day” at my house. My grandmother made 10-15 pies every year for the big crowd we had back then. She made sure everyone’s favorite was on the table and made 2 of the most popular ones. Carrying on that tradition, everyone gets to choose a pie for the big day and my husband chooses this one every year without fail. It’s scrumptious warm or cold, with ice cream or without, and at any time of the day (it’s fruit, right?). I would love to know what you are serving for pie at your Thanksgiving table. Please share in the comments below. 

1  9″ pie crust (homemade or store bought depending on what is safe for your family)

1  4″ inch piece of vanilla bean

1/4  cup packed brown sugar

1  1/2 tablespoons flour

1/2  teaspoon ground cinnamon

2  1/2  pounds Rome or other cooking apples, peeled, cored, and thinly sliced

For the topping:

2/3  cup packed brown sugar

1/3  cup flour

1/3  cup regular oats

1/2  teaspoon ground cinnamon

5  tablespoons chilled butter or safe alternative

 

Preheat oven to 350 degrees. Split the vanilla bean lengthwise and scrape the seeds into a large bowl. Add the brown sugar, flour, and cinnamon; stir well. Add apple slices and toss to coat.

Fit crust into 9″ pie plate. Flute the edges and spoon apple mixture into the pastry shell. Cover with foil and bake for 45 minutes.

Combine the first 4 topping ingredients. Slice the chilled butter; cut it into the topping mixture with a pastry blender (or fork and knife) until crumbly. Uncover the pie and sprinkle topping over the apples. Bake, uncovered, for an additional 25 minutes. Let stand for 10-15 minutes if serving warm.

Butternut Squash Saffron Risotto

Since my deep affection for Italian risotto is not shared by my family, I consequently don’t make it very often. But with butternut squash in season, I decided to search for a new risotto recipe that might get one of MY favorite dinners on the menu rotation (can anyone relate?). Leave it to Ina Garten to inspire this heavenly AG safe risotto! Be forewarned, the saffron threads are expensive (I paid $16 for a jar and used about 2/3 of it for this dish alone). We thought it was worth it; however, I read in a comment for the original recipe, that it was just as delicious without them. I think the biggest secret here is roasting the butternut squash first, it really brings out the sweetness. If you can tolerate dairy, add the parmesan cheese. If not, it’s no problem, the flavor is phenomenal either way. My husband still isn’t crazy about the texture, but I caught him going back for seconds and even thirds! You know we’ll be having this at our house every fall. Yum!

1  butternut squash, about 2 pounds

2  tablespoons olive oil

Salt and pepper

6  cups vegetable broth or stock

3  tablespoons butter, butter substitute, or olive oil

1/4  cup minced shallots

1 1/2 cups Arborio rice

1/2  cup dry white wine

1  teaspoon saffron threads

1  cup freshly grated parmesan cheese, if desired

 

Preheat oven to 400 degrees. Peel and chop the butternut squash into cubes. Place it on a sheet pan; drizzle with the olive oil and season with about 1 teaspoon salt and 1/2 teaspoon pepper (more or less depending on your taste). Toss gently. Roast for 25 minutes, turning once, or until tender.

Warm the vegetable broth in a saucepan on low heat.

In a large pot or Dutch oven, melt the butter (or heat the olive oil). Add the shallots and cook for about 10 minutes or until they are translucent but not brown. Add the rice and stir to coat. Add the wine and cook for 2 minutes. Add about 1 cup of vegetable stock to the rice, plus the saffron threads, and a little more salt and pepper to taste. Stir and simmer over medium low heat until the stock is absorbed, 5 to 10 minutes. Continue adding the stock, about a cup at a time, stirring and cooking until most all the liquid is absorbed. Rice should be cooked through, but still al dente. Will take about 30 minutes. When done, remove from heat. Add the squash and parmesan cheese; mix well, salt and pepper to taste, and serve immediately.

 

Adapted from hereSaffron Risotto with Butternut Squash