Not celebrating thanksgiving doesn’t mean you can’t enjoy its famous food still. Cook these thanksgiving side dishes at home and make a special meal that your family won’t forget. You’ll thank us once you try these tips and recipes. Thanksgiving Dishes
By Mariam Elhamy
Coconut Curry Pumpkin Soup
Coconut curry pumpkin soup is a bowl of comfort with a kick. This soup comes together in less than 30 minutes using a handful of ingredients!
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced or pressed
- 1 teaspoon ginger, minced
- 1 tablespoon mild curry powder
- ½ teaspoon garam masala spice blend
- 3 cups vegetable stock
- 1 (14 ounce) can coconut milk
- 3 cups pumpkin (or butternut squash) puree
- salt and ground black pepper, to taste
- toasted pumpkin seeds and cilantro for topping (optional)
- Heat olive oil over medium heat. Add onion and saute for 4 mins until soft and translucent. Add garlic and ginger and cook for 1 min until fragrant. Thanksgiving Dishes
- Stir in curry powder and garam masala, then add vegetable stock, coconut milk, and pumpkin and bring to a boil. Reduce the heat to low and simmer for approximately 20 minutes, covered. Season with salt and pepper, to taste. Puree the soup until smooth.
- Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro.
Butternut Squash Salad
- ½ large butternut squash, cut into ½-inch cubes (4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt and ¼ teaspoon black pepper
- 1 (5 oz.) package baby kale
- 1 medium apple, cut into ½ inch pieces
- ½ cup pomegranate
- ¼ cup feta cheese, crumbled
- ½ cup pepitas (no shell pumpkin seeds), toasted
Apple Cider Vinaigrette:
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- ½ tablespoon Dijon mustard
- ½ teaspoon salt and ¼ teaspoon ground black pepper
- Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a baking pan and roast for 30 mins until tender.
- In a large bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas. Thanksgiving Dishes
- In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper.
- Pour dressing over salad and toss to combine.
Cauliflower Mashed Potatoes
If you’re a fan of creamy mashed potatoes, you’ll love this recipe! You can’t taste the cauliflower, but it makes these mashed potatoes extra fluffy, smooth, and light.
- 3-4 cloves of roasted garlic (see notes)
- 2 pounds Yukon gold potatoes
- 1 (1-pound) cauliflower head, broken into a few large pieces
- 1 tablespoon minced rosemary
- 4-6 tablespoons olive oil (or butter/vegan butter)
- Salt & pepper
- Reserve some starchy potato water
- Drizzle garlic cloves with olive oil and salt and bake at 350F until soft (15 mins).
- Bring a large pot of salted water to a boil. Add the potatoes and the cauliflower and boil until knife-tender (15 to 25 mins). In a food processor, puree the cauliflower with roasted garlic, 2 tbsp of olive oil, rosemary, and a few pinches of salt and pepper.
- When the potatoes are soft, remove them from the pot. Peel and mash them. Add 2 tbsps of olive oil, then stir with the cauliflower puree until smooth and creamy.
- If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
This easy creamy spinach is the perfect side to any dish and the perk is, you can make it ahead and reheat it any time.