We’ve updated a couple of previous recipes and put them all together for our annual Thanksgiving Day Dinner.
Time-saver tip: Make the Split Pea Soup and Herbed Vegie Gravy the day ahead and reheat right before serving. Also, using gluten-free flour for the gravy makes this whole meal gluten-free!
Garlic Mashed Potatoes with Herbed Vegie Gravy
Split Pea Soup
Pumpkin Pie Smoothie
1 Acorn squash
1/4 to 1/2 cup refried black beans
Preheat oven to 400 degrees. Cut acorn squash in 1/2 top to bottom and scoop out seeds. Place squash cut-side down in baking dish with 1/2 inch of water. Bake for 50 minutes. Right before squash comes out of the oven, heat beans in a small pan. Place squash cut-side up on a plate and fill with black beans.
Garlic Mashed Potatoes
1 russet potato, peeled and cut into cubes
1-2 small garlic cloves, minced or pressed through garlic press
1/4 cup liquid of your choice: almond milk, vegie broth, etc
drizzle of olive oil
salt and pepper to taste
Add cubed potato to pot and fill with water to cover potatoes. Cover and bring to a boil and cook for 10-12 minutes. Drain potatoes and place in a bowl. Add garlic, liquid and olive oil, using potato masher or fork to mash potatoes. Add salt and pepper to taste, add more liquid if desired.
Herbed Vegie Gravy
2 Tbsp flour (use gluten-free flour if needed)
pinch dried basil
dash dried oregano and thyme
1 cup (or more) low sodium vegie broth
Salt and pepper
Heat olive oil in pan over medium heat. Stir in basil, oregano and thyme and cook for about 1 minute. Add flour and whisk until smooth. Gradually add in liquid, whisking/stirring constantly until it boils. Simmer until thickened, stirring in more liquid if it gets too thick. Add salt and pepper to taste.
Split Pea Soup
6 cups water
1/3 cup chopped onion
2 carrots, chopped
1-2 tsp no-salt seasoning
2-3 drops liquid smoke – optional
Rinse peas and add to pot with water, onion and carrots. Cover and bring to boil, then reduce to simmer. Add liquid smoke if using. Simmer, covered, for 45 minutes to an hour, stirring occasionally. After peas have softened, add no-salt seasoning. Blend until smooth.
1/2 cup pureed/canned pumpkin
1/2 cup almond milk
2 Tbsp plain Greek yogurt
1 tsp pure maple syrup
1/4 tsp cinnamon
dash allspice and nutmeg
Blend all ingredients.