Thanksgiving Dinner (Sans the Turkey)

Gather and feast! We are throwing a Thanksgiving dinner with a twist. These recipes go beyond the traditional turkey and stuffing. Intermix a few of these dishes into your Thanksgiving line up for extra veggies + good-for-you ingredients!

Kale Salad with Roasted Carrots, Brussels, Grilled Halloumi + Figs

gluten-free

• 6 cups of lactino kale, destemmed and finely chopped

• Brussels sprouts, halved

• 1 bunch of carrots, peeled, cut in 2” pieces

• 2 tbsp avocado oil

• 1 tsp Himalayan sea salt 6-oz Halloumi

• 4 figs, sliced

Preheat oven to 425°F. In a bowl, combine Brussels sprouts and carrots. Toss with avocado oil and sea salt until evenly coated. Place on parchment lined baking sheet and roast in oven for 30-35 minutes. While vegetables are cooking, make dressing. Combine all ingredients in a bowl and whisk together. In a large bowl, add kale and toss well with dressing. Then add in roasted vegetables and figs. Lastly, heat a grill pan to medium heat. Add halloumi. Grill on each side for 2-3 minutes. Cut into 1” pieces and place on top of salad. Serve and enjoy.

Roasted Asparagus with Walnut Pesto

gluten-free, vegan

• 1 lb asparagus, washed and trimmed

•1 tsp sea salt

• 1 tbsp olive oil

Walnut Pesto:

• 3 cups basil

• 1 cup walnuts

• 2 cloves garlic

• ½ cup extra virgin olive oil

• 1 lemon, juiced

• Himalayan sea salt, to taste

Preheat oven to 425°F. On a parchment lined baking sheet, spread out asparagus. Drizzle olive oil and sprinkle with salt. Roast for 20 minutes. Meanwhile, add pesto ingredients to a food processor and blend until smooth. Serve asparagus with a drizzle of pesto.

Roasted Cauliflower with Dates, Roasted Grapes, Pine Nuts + Tahini

gluten-free, vegan

• 1 head cauliflower, cut into florets

• 1 cup grapes

• 3 tbsp avocado oil

• salt and pepper, to taste

• ¼ cup pine nuts

• 6 dates, pitted and diced

Preheat the oven to 400°F. Place the cauliflower florets and grapes onto a baking sheet and drizzle with avocado oil. Sprinkle with salt and pepper and toss to combine. Roast in the oven for 20-25 minutes or until golden brown, stirring halfway through. While the cauliflower and grapes are cooking, make tahini dressing. Serve warm with tahini dressing.

Lemon Tahini Dressing

gluten-free, vegan

• ¹/³ cup tahini

• ¹/³ cup water

• 1 lemon, juiced

• 2 cloves garlic, minced

• ½ tsp cumin

• ¼ tsp salt

Combine all of the ingredients in a glass mason jar. Seal the lid and shake until well mixed.

Butternut Squash Cannelloni with Walnut Sage Brown Butter Sauce

gluten-free

• 1 medium butternut squash

• 4 cups Swiss chard, finely chopped

• 1 garlic clove, minced

• 1 package of Capellos Grain-Free Lasagna Noodles

• 1 cup Kite Hill Dairy-Free Ricotta

• ¾ cup grated Parmesan cheese

• Himalayan sea salt and pepper to taste

Sauce:

• 1 stick unsalted grass-fed butter

• 2 tbsp sage, chopped

• ½ cup chopped walnuts

Preheat oven to 400°F. Cut squash in half lengthwise, scoop out the seeds. Add squash to a parchment lined baking sheet then drizzle both halves with olive oil. Roast about 45-60 minutes. When cooled, scoop out the flesh and discard the skin. Meanwhile, in a skillet over medium heat, add olive oil and garlic. Sauté 2-3 minutes until fragrant. Add Swiss chard. Sauté for 3-5 minutes and take off heat. In a large bowl, add squash, ricotta, Parmesan, and Swiss chard. Stir well to combine. Cook pasta sheets for 1 minute in boiling water, then cool in an ice water bath. To assemble, cut into individual rectangles. Add filling then roll up, placing side seem down on a baking dish. In a skillet over medium heat, add butter, sage leaves and walnuts. Sauté for 2-3 minutes until fragrant. Spoon sauce on top of each cannelloni. Cover the baking dish with foil and place in the oven for 20 minutes. Serve and enjoy!

Chocolate Pomegranate Tart

gluten-free, vegan

Crust:

• 1½ cups almond flour

• ¼ cup cacao powder

• ¼ cup coconut oil, melted

• 1 tbsp maple syrup

Filling:

• 2 avocados, pitted and meat removed

• ½ cup cacao powder

• ¾ cup maple syrup

• 2 tbsp coconut oil, melted

• 1 tsp vanilla pomegranates, for garnish

In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into tart pan and set aside. Meanwhile, in a food processor, add filling ingredients. Blend until smooth. Pour into pie crust and place in freezer until firm. Garnish with pomegranates.