I hope everyone is preparing themselves for the annual self-induced food coma, because Thanksgiving is just around the corner!
Every year, my family makes the same dishes, typically involving an overload of sweet potatoes, stuffing, and (surprisingly enough) marshmellows. So this year, as I find myself getting closer and closer to being an actual adult, I plan to expand my palate and try a new few dishes. With that being said, I did just what any lost and confused person would do: endlessly searched through Pinterest.
I’ve included some of my favorite recipes that I found, all of which stay far away from marshmellows and canned cranberry sauce, and take an alternative route for Thanksgiving. You’re welcome, enjoy, and have a Happy Thanksgiving!
No-Bake Mini Pumpkin Cheesecakes
Pumpkin Cheesecake Filling Ingredients
- 8oz. cream cheese – softened
- 15oz. pumpkin puree
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 14 oz. sweetened condensed milk
- 12 oz. frozen whipped topping (save some for the topping)
For the full recipe, click here!
Pear, Fig and Sage Tarts with Roasted Aioli
Roasted Garlic Aioli Ingredients
- 6 cloves garlic
- Dash neutral tasting high-heat oil
- 1 cup vegan mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon agave nectar
- 1⁄4 teaspoon sea salt, plus dash
- 1⁄4 teaspoon finely ground black pepper, plus dash
Tart Ingredients
- 2 D’Anjou pears, cut to 1⁄2-inch pieces
- 10-12 leaves fresh sage, finely chopped
- 5-6 dry Black Mission figs, sliced
- 2 teaspoons fresh lemon juice
- 1-2 sheets frozen puff pastry, thawed
For the full recipe, click here!
Green Apple and Cashew Sourdough Stuffing
Ingredients
- 1⁄2 cup non-dairy butter
- 3 shallots, finely chopped
- 4 to 6 leaves fresh sage, finely chopped
- 2 small green apples, medium dice
- 1 teaspoon sea salt
- 1/2 teaspoon finely ground black pepper
- 1⁄2 cup toasted cashews
- 1 loaf sourdough bread, cut into large dice
- 1 1⁄2 cups vegetable broth (low-sodium)
- 2 tablespoons maple syrup
- 2 tablespoons unfiltered apple cider vinegar
For the full recipe, click here!
Roasted Pears with Brie and Pistachios
Ingredients
- 2 tablespoons honey mustard
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 ripe pears, preferably Bosc
- 2 ounces Brie cheese, cut into 4 slices
- 4 teaspoons chopped pistachios, toasted
For the full recipe, click here!
Butternut Spinach Suffle Muffins
Ingredients
- 2 cups cooked, cubed butternut squash
- 3/4 cup whol milk or buttermilk
- 2 large eggs
- 1 cup chopped spinach
- 3/4 cup Parmesan cheese
- 1/2 cup feta cheese
- 2 teaspoons Dijon mustard
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 Tablespoon dry Italian seasoning
- 1 teaspoon onion powder
- 1/4 teaspoon nutmeg
For the full recipe, click here!