I literally cannot believe that Thanksgiving is this Thursday. Thanksgiving is one of my favorite holidays for so many reasons. I love slowing down, spending time with family and taking a moment to appreciate life and your loved ones.
Growing up, I spent all Thanksgiving day with my family cooking together in the kitchen. We would have a long appetizer/cocktail hour and then finally sit down to the big meal. My dad always had us go around the Thanksgiving table and say out-loud what we were grateful for that year. It was always so interesting and inspiring to hear from everyone and reflect on the past year. After giving thanks, we promptly dug into the Thanksgiving buffet dinner and analyzed everyone’s plates. What everyone chose, how much they put on their plate and would they go back for seconds?
Even with my desire to eat healthy and avoid foods that makes me feel awful (dairy, eggs, soy, gluten, peanuts etc.), I have always found a way to fill up and feel incredibly satisfied. Fortunately, I happen to come from a family with multiple food allergies so everyone is very accommodating. I have always been able to walk away from the Thanksgiving table feeling stuffed while still avoiding waking up with regrets and a “food allergy hangover” the next morning (who knows what I’m talking about?).
I hope this round-up provides some inspiration as you do your final menu planning for the big day. If you are hosting, know that you have healthy, vegan, allergy-friendly options! There are tons of recipes out there if you search hard enough (and get creative enough). But, thankfully, I did that work for you today! And, if you are bringing along a dish and trying to accommodate family that is vegan, gluten-free or has food allergies then this is definitely the recipe round-up for you. Happy Thanksgiving week, everyone!
Thanksgiving Wild Rice Stuffed Acorn Squash via Simple Seasonal
Note: This recipe contains pecans. If you have a pecan allergy, I would recommend substituting chickpeas.
Quinoa Stuffed Delicata Squash Rings with Mushrooms, Cranberries and Pecans via Rubarbarians
Note: For a nut-free version you can either leave out the pecans or substitute them with cooked lentils or chickpeas.
Mashed Potatoes with Onion Gravy via Fried Dandelions
Note: This recipes uses a little corn starch. If you are allergic to corn you can substitute arrowroot powder in a 1:1 ratio.
Lentil Walnut Loaf via Quite Good Food
Note: For those with a nut allergy this recipe does contain walnuts.
And, I had to sneak in one more spin on mashed potatoes…
Plus, right here on my blog by your’s truly is my Easy Roasted Butternut Squash Soup