3 Dishes to Bring to Thanksgiving

Thanksgiving is right around the corner! Surprise your family and friends with one of these plant based sides to go along with a great holiday! I’m sure you will love these and they will turn into a year round favorite side dish!

Candied Pecan Maple Brussels Sprouts

Ingredients:

· 20 or so Brussels sprouts

· 2 TBSP of olive oil

· 1 TBSP of Grade A Maple Syrup

· 1 TBSP of Balsamic vinegar

· Pinch of pink salt and pepper

· ½ tsp of garlic powder

Candied Pecans:

· ½ of loosely crushed raw pecans

· ¼ tsp of coconut sugar

· 1 tsp of maple syrup

· Dash of pink salt

Instructions:

· Place all your Brussels sprouts in a large bowl and fill with water to rinse

· Drain the water and individually cut the bottom stem off and then slice them in half vertical

· Discard the bottoms

· Start warming a large pan on the stove top

· Place all the sliced Brussels sprouts back in a large bowl and add the mixture: olive oil, maple syrup, balsamic, pink salt and pepper, and garlic powder

· Mix until the Brussels sprouts are covered evenly

· Place them in rows facing the flat part down on the pan

· Pour any left-over dressing over top and let them cook

· While they are cooking begin the candied pecan mixture by placing crushed pecans in a small bowl and top with maple syrup, coconut sugar, and pinch of pink salt

· When the pan gets hot and they begin turning brown on the face down side drizzle a tbsp. or so of water over the top to make it steam

· Once they are crispy on the face down side carefully use a fork and flip over the Brussels sprouts to their other side

· Once the other side begins cooking put in the candied pecans on top and let them cook together

· Once the Brussels sprouts are tender and crispy give them a good mix with the pecans and put them in a serving dish and enjoy!!

Sage and Parsley Wild Rice

Ingredients:

· 3 cups of wild rice

· 1 tsp of olive oil

· 4 cloves of minced garlic

· 2 Cups of mushrooms sliced

· 1 TBSP of minced sage

· 1 TBSP of minced parsley

· 1 TBSP of sliced almonds

· Dash of pink salt and pepper

· ½ tsp of dried thyme

Instructions:

· Cook wild rice with directions on the package

· In the meantime, warm a skillet and add olive oil and minced garlic and let it cook for 1-minute stirring frequently

· Add in sliced mushrooms, salt and pepper, minced sage, parsley, and almonds

· Let cook for 4-5 minutes stirring frequently

· Once rice is done cooking add 3 cups to the mixture in the pan and sit together

· Taste and adjust seasoning (more salt etc.)

· Top with fresh parsley and some hemp seeds and enjoy!

Rosemary cheesy garlic baked potatoes

Ingredients:

· 2 TBSP of olive oil

· 1 TBSP of dried rosemary

· ¼ tsp of dried thyme

· 2 TBSP of GF flour

· 2 TBSP of unsweetened almond milk

· Pinch of salt and pepper

· 1 TBSP of nutritional yeast or homemade vegan parmesan

· 4 cloves of minced garlic

· ¼ tsp of paprika

· 3-4 gold potatoes

· 2 TBSP of water

Instructions:

· Preheat oven to 350 Degrees

· Slice the potatoes into thin slices and set aside

· Warm a large skillet and add in olive oil and minced garlic

· Once it begins to heat stir it for a minute or so until the garlic is fragrant and then add the rosemary, thyme, salt and pepper and stir

· Then add the GF flour and continue to stir through, let simmer about 1 minute while mixing and then slowly pour in the almond milk

· Wisk slowly until it becomes a thick broth add 2 TBSP of water and continue mixing

· Transfer mixture into the blender and blend until smooth, taste and adjust seasonings

· Grease a baking pan with coconut oil all the way up the sides and line the bottom with slice potatoes

· Sprinkle with some salt and pepper

· Continue evenly lining potatoes to fill the baking pan and then pour the mixture to cover the potatoes

· Sprinkle the top with paprika

· Bake in the oven with foil covering the pan for 25 minutes and then take the foil off and bake for 35-40 minutes on the middle rack

· Take out when the top is crispy and the potatoes are tender throughout

· Serve and enjoy!!