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Week 45: Thanksgiving Side Dishes
LOVE AND LEMONS THANKSGIVING SIDESMashed Potatoes-
Ingredients
1 bulb of roasted garlic (bake for 25 minutes in a 400 degree oven with olive oil, and wrapped in foil)
2 pounds red potatoes, peeled or unpeeled
2 teaspoons sea salt, divided
⅓ cup butter/vegan alternative
1 bulb of roasted garlic (bake for 25 minutes in a 400 degree oven with olive oil, and wrapped in foil)
2 pounds red potatoes, peeled or unpeeled
2 teaspoons sea salt, divided
⅓ cup butter/vegan alternative
Freshly ground black pepper
Chopped rosemary, optional for sprinkling
Instructions
Use the back of a chef’s knife or a small masher to mash the roasted garlic into a paste before incorporating it into the mashed potatoes. Set aside.
Place the potatoes and 1 teaspoon of salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, butter, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, and rosemary if desired.
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Chopped rosemary, optional for sprinkling
Instructions
Use the back of a chef’s knife or a small masher to mash the roasted garlic into a paste before incorporating it into the mashed potatoes. Set aside.
Place the potatoes and 1 teaspoon of salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
Use a ricer or a potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, butter, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with butter, and rosemary if desired.
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Ingredients
1 small loaf (1 pound) day-old crusty sourdough bread, (not sandwich bread)
½ cup salted butter/vegan alternative
2 leeks, halved, thinly sliced, and rinsed well (2 cups)
1 cup diced celery
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped sage
Heaping ¼ cup chopped parsley
1 teaspoon chopped rosemary
1 teaspoon fresh thyme leaves
1½ to 2 cups vegetable broth
2 eggs, beaten (use 1/4 cup vegetable oil if vegan)
1 tablespoon extra-virgin olive oil
Instructions
Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
Tear the bread into 1-inch pieces and place in a very large bowl.
Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs or oil and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
½ cup salted butter/vegan alternative
2 leeks, halved, thinly sliced, and rinsed well (2 cups)
1 cup diced celery
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped sage
Heaping ¼ cup chopped parsley
1 teaspoon chopped rosemary
1 teaspoon fresh thyme leaves
1½ to 2 cups vegetable broth
2 eggs, beaten (use 1/4 cup vegetable oil if vegan)
1 tablespoon extra-virgin olive oil
Instructions
Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
Tear the bread into 1-inch pieces and place in a very large bowl.
Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs or oil and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
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Ingredients
2 acorn squash, halved
1 (8-ounce) package tofu (pressed in a clean kitchen towel for 30 minutes)
1 tablespoon extra-virgin olive oil, more for drizzling
½ yellow onion, chopped
8 ounces mushrooms, diced
3 garlic cloves, minced
1 (8-ounce) package tofu (pressed in a clean kitchen towel for 30 minutes)
1 tablespoon extra-virgin olive oil, more for drizzling
½ yellow onion, chopped
8 ounces mushrooms, diced
3 garlic cloves, minced
⅓ cup coarsely chopped cashews
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
½ tablespoon chopped rosemary
¼ cup chopped sage
Parsley for garnish
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
While the squash roasts, cut the tofu into ½-inch cubes.
Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tofu, garlic, cashews, soy sauce, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Scoop the filling into the roasted acorn squash halves and garnish with parsley.
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
½ tablespoon chopped rosemary
¼ cup chopped sage
Parsley for garnish
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes, or until tender.
While the squash roasts, cut the tofu into ½-inch cubes.
Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tofu, garlic, cashews, soy sauce, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Scoop the filling into the roasted acorn squash halves and garnish with parsley.
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Croutons
extra-virgin olive oil, for drizzling
2 bunches of romaine lettuce, chopped
Vegan Caesar Dressing
2 radishes, thinly sliced with a potato peeler
1½ cups Roasted Chickpeas
⅓ cup parmesan cheese (use chopped pine nuts for vegan sub)
Sea salt and freshly ground black pepper
Instructions
Assemble the romaine on a platter. Drizzle with half the dressing, sprinkle with the radishes, croutons, and chickpeas, and drizzle with the remaining dressing. Top with parmesan or pine nuts. Season with salt and pepper to taste.
extra-virgin olive oil, for drizzling
2 bunches of romaine lettuce, chopped
Vegan Caesar Dressing
2 radishes, thinly sliced with a potato peeler
1½ cups Roasted Chickpeas
⅓ cup parmesan cheese (use chopped pine nuts for vegan sub)
Sea salt and freshly ground black pepper
Instructions
Assemble the romaine on a platter. Drizzle with half the dressing, sprinkle with the radishes, croutons, and chickpeas, and drizzle with the remaining dressing. Top with parmesan or pine nuts. Season with salt and pepper to taste.
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Ingredients
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1/4 tsp ginger powder
3 to 4 cups vegetable broth
Freshly ground black pepper
For serving
Chopped parsley
Toasted pepitas
Crusty bread
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1/4 tsp ginger powder
3 to 4 cups vegetable broth
Freshly ground black pepper
For serving
Chopped parsley
Toasted pepitas
Crusty bread
Instructions
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender (or use an immersion blender in the pot), working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender (or use an immersion blender in the pot), working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
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Ingredients
4 cups cranberries
½ cup maple syrup
¼ cup water
1 teaspoon orange zest
Pinch of salt
Instructions
In a medium saucepan over medium-low heat, combine the cranberries, maple syrup, water, orange zest, and salt. Bring to a simmer, stirring often so that the maple syrup doesn’t burn.
Reduce the heat to low and cook, stirring frequently, until the cranberries burst and the sauce has thickened, 15 to 20 minutes. Taste and adjust the seasonings, if desired, and serve.
4 cups cranberries
½ cup maple syrup
¼ cup water
1 teaspoon orange zest
Pinch of salt
Instructions
In a medium saucepan over medium-low heat, combine the cranberries, maple syrup, water, orange zest, and salt. Bring to a simmer, stirring often so that the maple syrup doesn’t burn.
Reduce the heat to low and cook, stirring frequently, until the cranberries burst and the sauce has thickened, 15 to 20 minutes. Taste and adjust the seasonings, if desired, and serve.
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