Sides and Snacks

This week, I’m posting two, yes TWO, Thanksgiving recipes everyday! Prepping for Thanksgiving is no easy task. You’ve got to pick your menu, make your grocery list, buy all your ingredients (and God forbid you forget something!), prep each dish the night before, and then cook ALL day to ensure everything gets done at the same time for your hangry family. Let’s not talk about the cleanup that follows!

Then, when you think about those traditional dishes you’re consuming, well the average person consumes 4,500 calories during their Thanksgiving meal (twice the daily intake for most people!) and 229 grams of fat – that’s 3.5 times the recommended daily allowance which most nutritionists argue is too high already!*

So knowing how much hard work goes into preparing the one meal, and how much havoc said meal then wreaks on your body, it’s no wonder people fall into a food coma.

That’s why I’m posting two recipes everyday this week to provide healthier options for Thanksgiving sides WITHOUT sacrificing flavor. 

First up, mashed potatoes. I used the Creamy French-Style Treeline Treenut Cheese in Scallion to give a rich sour cream and onion flavor to my mashed potatoes. You can find this cheaper (about $7) at your local Whole Foods. Trust me, it is worth it! The cheese has the texture of cream cheese or goat cheese but with the tangy nuance of sour cream and a bold onion flavor. It is PERFECT for mashed potatoes. 

I choose to leave the skin on because 1) I love the texture, 2) extra nutrients, and 3) it looks pretty! You can use any potato here, but I just used two large russet potatoes as that’s what I had on hand.

To get the right buttery creaminess, I used almond milk, the cashew cheese, and vegan butter. (Obviously, if you are allergic to nuts, please do not use the milk or cheese I’ve mentioned here. I would instead use the vegan butter and your favorite herbs to flavor the potatoes.)

Now, none of these are low in fat, but they are all entirely free of cholesterol and have the added nutrients found in the nuts like vitamins E and B2, and minerals copper, manganese, phosphorous, magnesium and zinc.

Use a little bit of the starchy water left over from boiling the potatoes to add more creaminess to your potatoes without adding fat. 

Next up, the country-style mushroom gravy. Now, I don’t know about you but I never liked the brown gravies made from the stock and giblets of the turkey. On Thanksgiving or any other day, I prefer the thicker, country-style gravy. I used to create this using one of those just-add-water McCormick packets that used ridiculous amounts of salt. Now I make my own gravy using mushrooms for a wonderful savory umami flavor. 

Choose your favorite mushroom, and sauté them until all the liquid is released then evaporated. Add a splash of your favorite wine, salt and pepper (don’t worry, the alcohol evaporates and there will be no alcohol content in the gravy) and once the wine reduces, sprinkle in some cornstarch. Add almond milk (or soy, or rice, whatever is your favorite) and some broth, plus your favorite herbs or spices and simmer until thickened. I like to add a spoonful of the Treeline cheese to the gravy when adding the milk and broth, to give it a complimentary flavor to the potatoes, but that is entirely optional. Blend the whole mixture in a high-speed blender, and you’re left with a rich and creamy country-style gravy. SUPER easy and takes no time at all. 

Both of these recipes are incredibly versatile, as are the other recipes coming your way this week!

I hope you’ll include just one entirely plant-based side at your Thanksgiving this year. The benefits of including a lighter option far outweigh any inconvenience! Happy cooking!