Many people, year after year, rely on pre-packaged foods to eat during Thanksgiving. This year, I encourage you to join me in rejecting cans and boxes, refraining from driving up to the window at Boston Market, and cook your own turkey, or tofu, at home. These recipes provide a nutritious alternative to our traditional Thanksgiving dishes. Be thankful for fresh foods and great flavors.\
SWEET POTATO CRUNCH
Start to finish: 30 minutes
Servings: 6
6 whole sweet potatoes
2 cups soy milk
3 tablespoons honey
2 pinches sea salt
3 dashes ground cinnamon
3 cups granola and oats
Boil a large pot of salted water.
Peel potatoes and cut into one-inch squares. Add potatoes to boiling water and cook for 25 minutes or until tender.
Heat the soymilk with the cinnamon and honey. With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less milk to achieve desired texture. Blend until smooth.
Serve with granola and oats spread on top of the mash. Serve as a side dish or a dessert.
RAW VEGETABLE STUFFING
Start to finish: 5 minutes
Servings: 6
1 cup celery
1/2 cup carrots
1/4 cup yellow squash
1/4 cup zucchini
1/2 cup red pepper
1 cup raisins
1/2 cup sugar snap peas or edamame
1 tablespoon olive oil
1 teaspoon soy sauce
1/4 teaspoon sea salt
Dice all vegetables and steam on low for 2 minutes.
Place all ingredients, except the raisins, in a mixing bowl and stir well until evenly coated with the oil and soy. Add raisins and mix well.
Serve chilled as a sidedish or inside your tofu or turkey.
FRESH ORANGE-CRANBERRY SAUCE
Start to finish: 5 minutes (plus overnight prep)
Servings: 6
1 1/2 cups cranberries
1 cup orange juice
1 pinch sea salt
Soak 1 cup of the cranberries in orange juice overnight in the refrigerator. Blend the soaked cranberries with salt to taste until a paste forms.
Add the remaining 1/2 cup of cranberries to the paste for texture. Let set and serve.
Recipes adapted from vegetarian.about.com
