Thanksgiving Menu – Vegetarian

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  1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
  2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
  3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
  4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
  5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.


  • 2 large sweet potatoes, sliced ¼ inch thick
  • 1 Tbsp. olive oil
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  • 1 c canned black beans, rinsed
  • 1 c shredded sharp cheddar cheese
  • ¼ cup chopped green onions
  • 1 avocado, diced or smashed
  • Greek yogurt or sour cream
  • salsa



  1. Mix the carrots and parsnips together and squeeze the juice out of them
  2. In a large mixing bowl mix the carrots and parsnips together with the egg, flour and cumin
  3. Add the coriander and mix through
  4. Spray a non-stick frying pan and heat on medium
  5. Add small handfuls of the mixture to the pan and flatten
  6. Heat for 3-6 mins on each side


  • 1 c (125g) grated carrots
  • 1 c (125g) grated parsnip
  • 1 egg
  • 2 tbsp whole wheat flour (or sub gluten free)
  • 1/4 tsp ground cumin
  • 1/2 tbsp chopped coriander 
  • oil for frying



  1. Pre-heat oven to 400F. Slice squash in half, scoop out seeds and discard or save for roasting. Place squash halves cut side up in a baking dish filled with ¼ inch water to avoid burning. Spray/brush both sides with olive oil and sprinkle with salt. Bake for 50 minutes.

  2. Meanwhile, rinse quinoa and add to a small pot with water. Bring quinoa and water to a bowl, and then reduce heat to low and simmer (covered) until the water has absorbed, about 15 minutes. Set aside.
  3. In a small pan, sauté onion in a bit of oil over medium heat for about 5-7 minutes. Add to pot with cooked quinoa
  4. Along with the pomegranate seeds, pecans, maple syrup and salt. Fold in crumbled goat cheese.
  5. Spoon quinoa mixture evenly into roasted squash halves (you may have some leftover) and bake for 10-15 more minutes. Serve hot.


  • 1 large acorn squash
  • 1 tsp olive oil
  • ½ cup red quinoa, dry
  • 1 cup water
  • ½ medium onion, chopped
  • ½ cup pomegranate seeds
  • ¼ cup chopped pecans
  • 1 tbsp pure maple syrup
  • ¼ tsp salt
  • 2 oz goat cheese, crumbled



  1. To prepare pudding: Whisk brown sugar, cornstarch, pumpkin pie spice, cardamom, salt and pepper in a large saucepan. Whisk in milk and cream. Cook over medium-high heat, whisking slowly, until steaming but not boiling. Remove from heat.
  2. Whisk eggs in a large bowl. Slowly whisk in 1 cup of the hot milk mixture. Then whisk the egg mixture back into the pan. Cook over medium heat, whisking slowly, until steaming and just starting to bubble. Then cook, whisking, until thickened and bubbling, 2 to 3 minutes more. Remove from heat. Whisk in pumpkin puree until thoroughly combined.
  3. Divide the pudding among ten 6-ounce dessert dishes. Let cool 30 minutes. Place on a baking sheet and cover with plastic wrap. Refrigerate until cold, at least 1 hour and up to 3 days.
  4. To prepare topping: Just before serving, beat cream with cinnamon and ginger in a medium bowl until soft peaks form. Serve the puddings topped with whipped cream and crumbled gingersnaps, if desired.

Filling Ingredients:

  • ¾ c packed light brown sugar
  • ¼ c cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cardamom
  • pinch of ground pepper
  • 2½ cups milk, preferably whole
  • ½ c heavy cream
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree

Topping Ingredients:

  • ½ c heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger

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