Happy Thanksgiving, y’all! This time of year, vegans and vegetarians are always being asked what we eat for Thanksgiving. As if an absence of turkey is synonymous with the end of the world. I’m all for tradition and culture and support Americans' rights to fully enjoy the turkey that is so integral to their holiday meals. But there are options for those looking to move away from mass-produced turkey; locally produced turkey is often healthier, safer, better for the environment, and more ethically sound. Many vegans and vegetarians opt for Tofurky. Or you can just leave turkey behind altogether; we used to always make the cheesiest, creamiest Mac n’ Cheese for our Thanksgiving dinners. Being a little more health-conscious, creative, and, well, vegan this year, we opted for an entirely new menu. The first three recipes are taken from my vegan bible, Isa Does It. We began with a Butternut Squash Bisque based with coconut milk and vegetable broth, with just a little spice to add some kick. After being thoroughly warmed, we moved on to a Kale Salad with Apples and Lentils. We used some of the last of the kale from our garden for this dish. Next, the entree: Pumpkin Gnocchi with Seared Brussel Sprouts and Tarragon Cream. This was a spin on the original recipe, which used sweet potato instead of pumpkin, and it turned out really well. We made our own pumpkin puree (more on that later), and the dish was super hearty and filling. It even made brussel sprouts taste good. Finally, we ended with an apple crisp that we made healthier by cutting the sugar down to ⅓ of its original amount and using stevia and brown sugar in place of white sugar. Homemade Pumpkin Puree Not only was making our own pumpkin puree a good bonding opportunity for my mom and me, but it also meant our pumpkin dishes had a slightly more savory flavor. The difference was not extremely obvious, but it was still well-worth the experience. Plus, making your own puree from local farmers’ pumpkins is a fantastic way to support the community in a sustainable manner. We used three medium sugar pumpkins, which produced the equivalent of several cans of puree. Read on for more instructions on how to puree: 1. Choose the right pumpkin. Jack-o’-Lantern pumpkins are too stringy, but sugar pumpkins and pie pumpkins are good choices. 2. Slice the pumpkin into wedges. 3. Scoop the seeds and guts of the pumpkin out of the wedges, and set the seeds aside for roasting later (a very easy process, and pumpkin seeds are so healthy and delicious!). It is easiest to do this under running water. 4. Place the wedges on a baking sheet and roast for 45 minutes at 350 degrees, until tender. 5. After allowing them to cool, peel the skin off of the meat of the pumpkin. It will come off without a fight. 6. Blend the pumpkin meat in a food processor or blender until creamy. Voila! Pumpkin puree. You can store the puree in the freezer for up to a year if you don’t plan on using it all in the next few days. Enjoy! If you are looking for a yummy, healthy recipe for your pumpkin puree, head over to Lee Tilghman's blog, "Lee From America," for a pumpkin fat ball recipe. These delicious treats are great snacks that tap into healthy fats to keep you full. That stash in the freezer is calling my name right about now...
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