Thanksgiving is right around the corner, so I thought I would share some recipes with you. Being French, this celebration is rather new to me and having very few relatives around us, we are not typically getting into full Thanksgiving mode like most people do. I have to confess that even at this late date, I even haven’t roasted a turkey yet so you won’t find any good advice from me on that side. We did host two Thanksgiving parties that were both vegan though and so I did experiment with a few side dishes that might inspire you. A salad, soup, leftover turkey idea and a dessert in a flash is what I have for you. Happy Thanksgiving everyone!
Roasted Butternut & Curry soup
I made this soup a few years ago for what was, I think, my second Thanksgiving celebration. It was very well received and you can’t go wrong with butternut squash at this time of the year. The mild spicy curry flavor and the creaminess of the coconut milk give this soup a nice balance.
2 butternut squash
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 tablespoons curry powder
2 teaspoons sea salt
1 can coconut milk
2 cups chicken stock or vegetable stock
1 tablespoon chopped cilantro
Sunflower seeds for garnish (optional)
Preheat the oven at 400 degrees F.
Place the squash on a baking tray
Roast for about an hour (it is done when you can stick a knife into the squash and there is no resistance, like going through butter)
Split the squash in half, discard the seeds and scoop out the flesh
Place oil in a large pot and saute the onion until it is translucent, about 5 minutes
Then add the celery and cook it until it is tender.
Turn heat down to medium and add the butternut pulp, curry, coconut milk, salt and stock
Simmer for 10 minutes
Blend with a hand mixer or whisk by hand until you have a smooth consistency.
Add cilantro, sunflower seeds and serve.
Arugula, Apple and Pomegranate Salad with Honey -Apple Cider Vinaigrette
I just made this salad and was really pleased with it: peppery arugula, crisp apples, juicy pomegranate seeds, creamy goat cheese pair really well with the slightly sweet dressing. It looks pretty too!
1 half lemon
2 tablespoons apple cider vinegar
1 tablespoon honey
4 tablespoons olive oil
5 oz of baby arugula
1/4 cup pomegranate seeds
1/4 cup toasted pecans (walnuts, almonds work too)
Goat cheese, crumbled
Cut the apple into quarters, removing the core, slice them as thin as possible.
Place the slices in a bowl and squeeze the juice of half a lemon to prevent them from discoloring
Prepare the dressing combining the honey and vinegar first.
Slowly drizzle the olive oil, as you whisk constantly.
Season with salt and pepper.
In a salad bowl, combine the arugula and apple.
Pour the dressing in
Add the pomegranate seeds, the pecans and crumbled goat cheese.
Mini Vegetable and Leftover Turkey Pot Pie
I love this recipe from Heather Hands of Flourishing Foodie. A couple of weeks ago, I made these Mini Vegetables Pot Pie and added some leftover chicken that I had. So naturally I think this would be a terrific recipe with leftover turkey. Just keep it light by making a “big salad” (anyone thinking of Seinfeld when I say that?) on the side and you are done!
Easy French Apple Tarts
Made it extra convenient by using the same frozen puff pastry that you use for the leftover turkey pot pie recipe. This is seriously so good and easy. Serve it with it vanilla ice cream and be prepared to get compliments! You can obviously double the recipe, depending on your party.
1 frozen puff pastry sheet (yields 3 thin rectangles or tarts)
2 medium to large size apples (you don’y have to peel them)
1 half lemon
1/4 cup apricot jam
1/4 cup brown sugar (you can go to 1/2 cup if you like it on the sweet side)
a pinch of salt
Confectioners sugar (optional)
Vanilla ice cream (optional but totally recommended)
Allow your puff pastry sheet to thaw at room temperature for about 20 minutes (don’t try to unfold them until they are fully thawed or they might break)
Cut the sheet into 3 rectangles
Put the rectangles on a lightly oiled baking sheet
Cut each apple in half
Slice each half as thinly as possible
Put the apple slices in a bowl and squeeze half a lemon juice all over them, tossing them at the same time
Then add the brown sugar and the salt
Gently stir everything together and let it sit for a few minutes until all the juices are released
Spread a thin layer of apricot jam on your sheets
Then lay the apple slices, overlapping them slightly
Bake at 415 degrees for about 15 to 20 minutes, until the pastry gets golden and puffed
Serve warm with vanilla ice cream