A Thanksgiving of Sides

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Thanksgiving side dishes, vegetable side dishes recipe, vegetarian, gluten free

We always like to make meals that are composed of many different dishes and flavours. Thanksgiving is one of the best reasons to prepare a spread of vegetables seasoned with varied herbs and seasonings.  This year we decided to share our side dish menu with you.  Side dishes are a fantastic way to make any meal interesting and satisfy everyone, whether they are omnivores or vegetarians.  Focusing on vegetables as the main ingredients for side dishes makes it easy to accommodate allergies and sensitivities. 

Thanksgiving Side Dish Menu:

Pomegranate Herbed Lentils and Quinoa
Tahini Roasted Eggplant and Zucchini
Maple Mustard Toasted Brussels Sprouts and Squash
Low-Glycemic Cranberry Sauce
Spiralized Beet Mixed Green Salad

 

Pomegranate Herbed Lentils and Quinoa

1 pomegranate
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 lemon, juiced
3 Tbsp olive oil
sea salt to taste
large handful walnuts
large handful raisins
large handful slivered almonds
1/2 cup dry sprouted lentils (you can use regular lentils, but it will take longer to cook them)
1/2 cup dry quinoa (sprouted quinoa is best)

Directions:
1. Combine the sprouted lentils and quinoa in a pot with 2 cups of filtered water.  We use sprouted lentils because they are better for digestion than legumes that have not been sprouted.  They are also higher in nutrients and protein than legumes that have not been sprouted.  One of the best perks of sprouted lentils is that they cook in 5-10 minutes.
2. Bring to a simmer and then cover and then simmer for 15 minutes, until water is absorbed and quinoa and lentils are soft and fluffy.  You might need to add a little bit more water mid-way through cooking if the mixture starts to dry out.
3. While the quinoa and lentils are cooking, prepare all of the other ingredients and combine in a bowl.
4. Toss all ingredients together.  Top with a few pomegranate seeds and a sprinkle of fresh parsley.

 

Tahini Roasted Eggplant and Zucchini

You can follow this recipe on our blog post: Za'atar Tahini Roasted Vegetables.  The modifications we did for the Thanksgiving menu: used only zucchini and eggplant (no peppers or asparagus).  We also made a slight variation on the dressing: 3 Tbsp tahini, 3 Tbsp fresh lemon juice, 4 Tbsp olive oil, sea salt, water to thin out.

 

Maple Mustard Toasted Brussels Sprouts and Squash

You can follow this recipe on our blog post: Maple Pecan Brussels Sprouts.  The modifications we did for the Thanksgiving menu: No pecans and added in 1 squash, cut into cubes (roasted it together with the brussels sprouts).

 

Low-Glycemic Cranberry Sauce

1 bag cranberries
2 Tbsp coconut sugar (or more if you need it to be sweeter)
1 cup water
1 orange, juiced

Directions:
1. Combine the cranberries and water in small pot.  Bring to a boil, cover and reduce to a simmer. 2. Cook for 15 minutes, until cranberries are broken down and soft.  
3. Stir in the coconut sugar and orange juice, cook for another 5 minutes.

 

Spiralized Beet Mixed Green Salad

1 red beet
1 yellow beet
1 candy striped beet
1 box of mixed salad greens
1 red pepper, diced
1 cucumber, diced

Dressing:
4 Tbsp olive oil
3 Tbsp balsamic vinegar
2 tsp dried oregano
1/2 tsp dried garlic powder
1/8 tsp sea salt
2 tsp dijon mustard
2 tsp maple syrup

Directions:
1. You will need a spiralizer for this recipe.  If you do not have one, you can grate the beets finely in a food processor or by hand. 
2. Rinse off the beets and spiralize or grate.
3. Prepare the other vegetables and mix together in a large salad bowl.
4. Mix the dressing ingredients together.
5. Toss everything together.