Thanksgiving for me, is all about the food. There’s the old standards- turkey, dressing, mashed potatoes; but I like to mix things up. I interrogated my friends, clients, and fellow teachers for their picks in this holiday season. I’ve compiled a list for you to play with below:
Vegan Pumpkin Muffins
by FORM Instructor, Amy Nelms (a vegan with a vengeance)
- 13/4 cups all-purpose flour
- 11/4 cups sufst
- 1tablespoon baking powder
- 1/4 teaspoon salt
- 1teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin
- 1/2 soy milk
- 1/2 cup vegetable oil
- 2 tablespoons molasses
Preheat oven to 400. Lightly grease a 12 muffin tin. Sift together flour,sugar,baking powder,salt, and spices. In a separate bowl, whisk together pumpkin, soy milk,oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two- thirds full. Bake for 18-20 minutes, until a toothpick or knife inserted in the center comes out clean
Roast Turkey with Sage and Orange Gravy
by super Pilates client, Casey Nicolaw (as seen in Real Simple)
- 1 12- to 14-pound whole fresh or frozen turkey, thawed
- 2 tablespoons kosher salt
- 8 large oranges, scrubbed
- 1 large bunch fresh sage
- 3 heads garlic, cut crosswise in half
- 1 5.2- to 6.4-ounce package garlic-herb cheese spread (such as Boursin)
- 4 large carrots
- 3 small leeks, trimmed and rinsed, or 2 large onions, cut into quarters
- olive oil
- 6 tablespoons all-purpose flour
- Remove the giblets, then rinse the turkey. Dry with paper towels. Rub the cavity with the salt. Cut 2 of the oranges into 2-inch chunks. Set aside a few sage sprigs for garnish later. Place the remaining sage, cut-up oranges, and garlic in the cavity. Loosen the skin from the breast and spread the cheese under the skin. Tuck the wings under the back; tie the legs together. Arrange the carrots and leeks in the roasting pan to create a “rack” and place the turkey on it; rub with oil. (The turkey can be prepared to this point up to 1 day ahead. Cover the pan with plastic wrap and refrigerate.)
- Heat oven to 350º F. Roast for 1 hour. Place a foil tent over the turkey and continue roasting for 2 1/2 to 3 hours more or until an instant-read thermometer registers 180º F when inserted in the breast.
- Remove the roasting pan from the oven. Carefully move the turkey to a platter, pouring any cavity juice back into the pan. Cover with foil to keep warm. Set oven to 500º F. Cut the remaining 6 oranges into quarters and arrange in a shallow baking pan. Roast for 10 to 15 minutes or until brown.
- Meanwhile, discard the vegetables from the roasting pan. Pour the pan drippings into a 4-cup measure. When the fat separates and rises to the surface, spoon 1/3 cup of it into a medium saucepan; discard any remaining fat. Squeeze the juice from 12 of the orange wedges into the defatted broth; if necessary, add water or chicken broth to make 4 cups. Whisk the flour into the fat in the saucepan and cook over medium heat, stirring constantly, for 3 minutes. Add the broth mixture and cook, stirring constantly, until the gravy thickens and boils, 5 to 7 minutes.
- Arrange the remaining baked oranges with the sage on the platter around the turkey. Serve with the gravy.
Coconut Flavored Sweet Potatoes
by holistic health honey, Erica Trestyn
- 3-4 medium sized Sweet potatoes, skinned and cubed
- 2 tablespoons of coconut oil
- 1-2 TBSP of black strap molasses
- ¾ teaspoon of sea salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
Pre-heat oven to 400 degrees. Put sweet potatoes in a large bowl and pour over coconut oil & molasses. Toss with remaining ingredients. Spread the potatoes on a large baking sheet or in a large roasting pan. Roast for about an hour, tossing about every 20 min.*You can also try this recipe with butternut squash. Mash either for a “mashed potato feel”. It is super yummy & decadent!
- 1 pound of Brussels sprouts
- 1/8 cup pine nuts, finely diced
- Balsamic vinegar
- Olive oil
- Parmesan cheese
- Trim and peel away the outer leaves of each Brussel sprout and half them
- Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer
- Line a baking sheet with parchment paper and place skewers halved-side up
- Drizzle olive oil and balsamic vinegar over each skewer, trying to “fill up” the Brussels sprouts
- Bake the skewers at 400 degrees for about 30min until they are cooked and crispy
- Plate the skewers on a serving tray and cover them with parmesan and the pine nuts
Thanksgiving Eggs Benedict
by FORM Instructor Alissa Alter Fuhrman
In a pan with melted butter, fry a large spoonful of leftover mashed potatoes into a potato pancake. Then in the same pan make a fried egg. Serve the egg over the pancake and cover with leftover gravy.
Let us know which of our recipes you tried and loved, or post a recipe of your own below!