8 Recipes with a Twist for Thanksgiving!
Let’s make Thanksgiving a little more exciting this year! Whether you’re cooking a turkey and want to include a creative side (Ayesha Curry’s Spiced Butternut Squash Mash) or are preparing an entire vegan meal and want to replace the bird all together (Sweet & Smokey Glazed Tofu Ham), we have something that will put a fun twist on your traditional Thanksgiving meal that will please family and friends. Our mouths are watering just typing this!
From THE SUPERFUN TIMES VEGAN HOLIDAY COOKBOOK by Isa Chandra Moskowitz
Sweet & Smoky Glazed Tofu Ham – This is the cutest thing in the world, and it also happens to be incredibly tasty. A winning combo!
Stuffed Thanksgiving Burger – It’s like eating a Bob Ross foliage landscape—in burger form!
From DEEP RUN ROOTS by Vivian Howard
Marinated Turnips with Orange and Pumpkin Seeds – Turnips and oranges bring out the best in each other in this salad that lightens the sometimes heavy combination of roots and greens. Make this bright version of the combo with baby turnips of any kind, but Hakurei is Vivian’s favorite. Mature turnips or turnips that have been sitting in a root cellar or grocery store for any length of time will disappoint. Baby beets work too. This salad needs to marinate before you serve it.
Grandma Hill’s Candied Yams – If you’re looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste just that but with just little extra sweetness, then consider Grandma Hill’s approach. You can assemble them ahead of time and bake the yams off just before you want to serve them.
From THE SEASONED LIFE by Ayesha Curry
Spiced Butternut Squash Mash – Spiced with curry powder, nutmeg, and pepper, this side dish is perfect with jerk turkey, but it’s also a great alternative to plain mashed sweet potatoes served with any main course. It’s not hard to make cashew butter at home—put 1/4 cup of raw, unsalted cashews in a Vitamix, crank it all the way up for about 20 seconds, and you’re done. For a deeper flavor, give the cashews a quick toast in a pan before blending.
Ayesha Curry’s Best Mac and Cheese – This mac and cheese is extra cheesy, including a generous amount of cheese on top. There’s also a pinch of ground mustard to give it some depth, and an addictive pancetta ‘crumble’ on top. To save some time, look for already-chopped pancetta in the deli section of the grocery store. If you can’t find it, buy strips of pancetta and chop them up yourself.
From ISA DOES IT by Isa Chandra Moskowitz
Vegan Pumpkin Pie Ice Cream – This is the most ice-creamiest ice cream ever! It’s a pumpkin pie in a cone (or a bowl)!
From GOLDEN by Itamar Srulovich and Sarit Packer
Butternut Squash & Spice Cheesecake – An American-inspired cheesecake from a London café serving Middle Eastern desserts, and it’s bound to be a crowd-pleaser!
