Most Thanksgiving meals are high in flavor, but also so high calorie and high carb that it's not a wonder people begin to pack the pounds around the holiday. However, you can still enjoy a good Thanksgiving meal the healthier way by cooking well-selected dishes.
Here are less sinful recipes that will have you enjoying a sumptuous Thanksgiving meal without ruining your diet or youtwaistline.
Creamy Mashed Cauliflower from Eating Well
Ingredients:
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Procedure:
1) Steam the cauliflower florets and garlic in a basket hoisted over boiling water for 12 to 15 minutes or until tender. You can also steam in a microwave-safe bowl with 1/4 cup water on high for 3 to 5 minutes.
2) Using a garlic processor, put the cauliflower then add buttermilk*, 2 teaspoons oil, butter, salt and pepper. Purse until the mixture is smooth and creamy. Transfer to a bowl and garnish with oil and chives. Best served hot.
*If there is no buttermilk, make "sour milk" by mixing 1 tablespoon lemon juice or vinegar to 1 cup milk.
Simple Vegan Stuffing from Minimalist Baker
Ingredients:
1 large loaf wholegrain bread or 2 small baguettes, cubed and set out to dry overnight
3/4 cup uncooked green lentils
3 tablespoon olive oil or vegan butter
1/2 cup white onions, diced
3/4 cup celery, diced
Salt & pepper
3 - 3 1/2 cups vegetable broth
1 flax egg (Combine 1 tablespoon of flaxseed meal with 2.5 tablespoon of water)
3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped
Procedure:
1) Cube the bread the night before and then place it in a large bowl to dry. Bread should have texture but not be too dry.
2) On the day of Thanksgiving, cook the lentils by rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.
3) Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
4) Preheat oven to 350 degrees and line a 9x13 pan or dish with foil or spray with nonstick spray. Also prepare flax egg and set aside.
5) Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
6) To the bowl of bread, pour most of the broth then add the remaining ingredients and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it's too dry, add more broth and mix again. If it's gotten too wet, add more bread.
7) Transfer to the prepared pan and cover with foil. Bake at 350 degrees F for 45 minutes, then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F and bake for another 10-15 minutes, or until the top is well browned and crisp.
8) Remove from oven and let cool slightly before serving.
Curried Pumpkin Soup from Popsugar
Ingredients:
1 onion, medium dice
1 tablespoon coconut oil, ghee, or clarified butter
2-4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
3/4 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cloves
1 medium-sized pumpkin, cut in half with seeds and pulp removed
3 1/2 cups stock, vegetable or chicken
1/2 cup coconut milk
Cayenne pepper, to taste
Salt, to taste
1 7-ounce container Greek yogurt, for garnish
Toasted pumpkin seeds, for garnish
Parsley or cilantro, for garnish
Procedure:
1) Preheat the oven to 350 degrees F. Rub pumpkin halves with coconut oil, ghee or butter. Then place flesh-side down on a foil-lined cookie sheet and roast for 45 minutes or until flesh is tender when pricked with a fork. Once cool enough to touch, scoop pumpkin flesh out from the skins and set aside for later use.
2) Heat a large soup pot over medium-high heat, and melt oil or butter. Add onion and do not stir. Allow onions to brown on one side, then flip them in one move and do not stir again, allowing onions to brown on other side. Add garlic and ginger, stir, and cook for 1-2 minutes, until garlic becomes fragrant and slightly brown. Add curry powder, coriander, cumin, and cloves, and constantly stir until spices become toasted and fragrant, about 60 seconds. Add stock, coconut milk, and pumpkin, and bring to a boil.
3) Turn off heat, and use an immersion blender to blend the soup until smooth. Alternatively, transfer soup in batches to a blender, and blend until smooth. Once soup is completely smooth, turn flame back on to medium-high heat and bring soup to a simmer.
4) Serve soup with a dollop of Greek yogurt, tablespoon of pumpkin seeds, and pinch of parsley or cilantro leaves.
Herb-Roasted Turkey Breast from the Food Network
Ingredients:
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
Procedure:
1) Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
2) In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
3) Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
