Veggie Thanksgiving

This year for Thanksgiving, I'm considering planning an all vegetarian spread for my husband and me. Sure, we'll most likely have a bit of turkey or ham at my parent's house but I'd like to see if I can put together an awesome meal at home without it. This post is the beginning of my collection of easy vegetarian/healthy holiday recipes. I hope to expand this through to Xmas as well.

• crockpot acorn squash (also gluten free)
• maple roasted Brussels sprouts
• parsnip ecrasse
• Ok pretty much all of these (check out the vegetarian section) I was going to pick out a few choice recipes but they are all worthy of bookmarking.
• roasted root veggies
• golden-crusted Brussels sprouts
• vegetarian Cornish pasty
• and maybe I'll work up my own Thanksgiving-style veggie pasties

Spicy Veggie Cold-Fighting Soup

I was home sick with a terrible cold this past weekend so I whipped up some soup using some of the leftover filling from last weeks Butternut Squash Pasties. It's a pretty rough recipe but it was delicious so I'll share anyway :)

Ingredients:

• about 2 cups diced fresh veggies (I used butternut squash, carrots and onion)
• 4 small diced potatoes
• 1/2 cup or so chopped cabbage
• 4 cups water
• 2 veggie bouillon cubes
• salt, pepper, red pepper flakes, rosemary, bay leaf, dried parsley (yea, I eyeballed all of this. I was apparently heavy-handed with the peppers)

Throw all of this into a crockpot and cook on high for 5 hours. I added half a can of white beans during the last 30 minutes to add some protein. Leave this out if you wish or maybe add rice or pasta instead. Adjust seasoning to taste.

White Veggie Chili

This is one of my favorite winter crockpot recipes. There is no chopping, you just throw everything into the pot in the morning and it's done by dinner time. It's easy to adjust to your liking and is great for using up leftovers


Ingredients:

• 1 cup dried navy beans (soaked overnight) or 1 can white beans, drained
• 1 1/2 cups or so frozen sweet corn 
• 2 fresh or frozen hot peppers or canned chilis
• 1 cup leftover brown and wild rice
• 1/2 cup natural unsweetened applesauce
• 1/2 cup frozen diced onion
• 1 tbsp minced garlic
• 2 cups or so broth (or water + bouillon cube)
• 1 tsp butter
• 1/2 tsp cumin
• 1/2 tsp Italian seasoning
• juice from one lemon
• salt and pepper to taste
• a little plain yogurt or sour cream

Load everything but the sour cream into the crockpot and turn it on high for 4-5 hours or low for 7-8. Add the yogurt or sour cream at the end. A sprinkling of cheese and/or fresh herbs makes a nice garnish for this one.

Originally posted on Meiby the Pug