Thanksgiving Bowl

My favorite meal of all time has to be Thanksgiving Dinner. It’s made up of the most delicious comfort foods imaginable, and the flavor combinations just make my little heart sing. My mom would always let us choose what we wanted for dinner on our birthdays. Mine is in early January, and 9 times out of 10 I would ask for Thanksgiving dinner. Now, maybe not to the full extent. I don’t need a turkey cooking all day. But I expected homemade stuffing and mashed potatoes at least, with a little cranberry on the side. Maybe a green veggie… My mouth is watering.

I start craving Thanksgiving food early on in the Fall, so in recent years I’ve started making Thanksgiving Bowls to help satisfy those cravings. I usually stick with stuffing, mashed potatoes, and homemade cranberry sauce. I’m not one to segregate my food, so these 3 things get dumped into a bowl together and devoured happily.

I might be biased, but I’m a firm believer that my family’s stuffing recipe is the best. Ever. Granted, I have had to make a few adjustments to the recipe for dietary reasons. The traditional recipe calls for lots of butter and sage sausage. But it’s pretty easy to make this vegan. I also modified my mashed potatoes recipe by using both red potatoes (my favorite) and sweet potatoes (garnet yams). All together it is just heaven.

What is your favorite holiday? Do you have any fun plans for the season?

Cheers!

Whitney

P.S. I ate the food and totally forgot to finish taking photos. I will try to add them when I make this again.

Thanksgiving Bowl

Stuffing

1 loaf of bread (I use Killer Dave’s White Bread Done Right)

1 package of Jiffy Cornbread, made/baked per instructions. I use flaxseed meal egg replacement and a plant based milk. You could also use any from-scratch recipe.

2-3 sticks of celery diced

1 medium onion, diced

4-5 cups of vegetable broth

salt and pepper

1 Tbsp sage

Instructions

  1. Make the cornbread and set aside to cool. Cut the loaf of bread into small cubes and spread out on a cutting board to start drying. If you have a loaf of stale bread, that works really well.
  2. Preheat the oven to 350°.
  3. In a pan, saute the onions and celery on medium heat, either in a little oil or with some water, until tender. Season with salt, pepper, and sage.
  4. Crumble the cooled cornbread and mix with the cubed bread.
  5. Toss in the sauteed veggies.
  6. Pour the veggie broth over the mixture and toss to combine.
  7. Spread the mixture in a large baking dish.
  8. Bake until golden brown on top. About 30-45 minutes.

Mashed Potatoes

1 medium garnet yam, diced. You can keep the skin on or peel it.

2-3 large red potatoes, diced. Again, keep the skin or peel it.

2-3 Tbsp refined coconut oil

1/3 cup plant milk

Salt and pepper

Cinnamon and nutmeg (optional)

Instructions

  1. Boil the potatoes in large pot of water until tender.
  2. Drain potatoes and transfer to a stand mixer bowl or other large mixing bowl.
  3. Add coconut oil, plant milk, and some salt and pepper to taste. I also add a little cinnamon and nutmeg to compliment the yams.
  4. Use a stand mixer with the whisk attachment, handled potato masher, or a hand mixer to mash the potatoes to desired consistency.

Cranberry Sauce

1 bag cranberries (fresh or frozen)

2/3 cup of sugar (I tried to use less, but it just wasn’t as good. Feel free to use any dry sugar you like, but I recommend the whole amount.)

1 Tbsp ground cinnamon or 2 cinnamon sticks

2 bay leaves

2-3 drops orange essential oil or a small orange, peeled and sectioned. (I don’t like the pulp of the orange, so prefer the essential oil route.)

Instructions

  1. Combine all ingredients in a small sauce pan or slow cooker. I recommend a slow cooker.
  2. Cook on medium heat if on the stove top, or high heat if in a slow cooker.
  3. Cook until cranberries burst and mixture is reduced to a cranberry sauce consistency. This takes less time on the stove, but requires constant attention. In a slow cooker you can leave it for an few hours and come back to stir occasionally.
  4. You can serve it warm, but I recommend chilling it before serving. Be sure to remove the bay leaves first, and the cinnamon sticks if you use them.

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Bowl Instructions

  1. It’s kind of obvious. Spoon a portion of each dish into a large soup bowl. The stuffing and potatoes should be warm and the cranberry sauce should be cool.
  2. Enjoy!

Food

Whitney View All →

Hello! I’m Whitney and this is my home for all things food and life.

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