Thanksgiving Menu

[Imzadi]

There are only three of us. Our adult DS just let me know he has stopped eating meat, so my menu has changed.

A great pasta replacement is quinoa. It's the only grain that is a complete protein. It's also high in fiber. It kind of looks like couscous. One can have it as a replacement side for rice or most pastas, or hot or cold in a salad, or as a salad. It kind of takes on the flavor of the sauces. Make sure you wash/rinse it before cooking. Or it tastes bitter. (I even do this with the pre-packaged stuff that says it already is pre-rinsed, as sometimes they don't rinse it enough.) I usually buy it from the bulk bins at the health foods stores.

I put it in the cooking pot with a small amount of water, then rub it gently between both hands. If you put in too much water, the quinoa just floats around and is hard to scoop up to rub. Do this a couple times, then drain and change out the water. Rub some more, rinse again. Do this until the water runs clear, about 3 times total. Add clean water about 1-1/2 inches above the quinoa.

Cook on medium heat. Once the pot comes to a boil, lower the temp slightly, put the cover on and simmer until all the water is absorbed, about 10 minutes. Slightly less water yields a fluffy couscous like texture. (But you have to make sure there's enough water that it's fully cooked.) More water yields a slightly sticky, larger grains texture, like rice.

I have quinoa as in place of oatmeal in the morning, I replace it for rice in stirfry dishes, I have it with tomato/spaghetti sauce, topped with melted cheese, I use it instead of the macaroni in the Kraft mac & cheese boxes, and sometimes I make quinoa "fried rice." Other times, when it's cold, I'll add it to a tossed salad.

 

[TwoMisfits]

There are only three of us. Our adult DS just let me know he has stopped eating meat, so my menu has changed. Currently I'm planning on serving:

Cheese platter (DS's request)
Turkey
Stuffing (both in the turkey & baked in a casserole dish)
Gravy
Cranberry Sauce
Mashed Potatoes
Broccoli Casserole
Sweet Potato Casserole w/Pecan Topping (This will double as dessert.)
Corn
Sauteed Mushrooms & Onions
Deviled Eggs
Rolls

I want another vegetable side dish that isn't a casserole. The original plan was to have radishes sauteed with bacon, but that's now a no-go. We don't want anything we have on a regular basis (i.e. simple green beans, brussel sprouts, etc.). I would also consider a vegetarian friendly, pasta main course or other vegetarian main course that's easy to make. If I can't come up with anything out of the ordinary (for us), I may just go with what I have. Suggestions welcome.

Food Network magazine had a whole roasted cauliflower head with turkey seasoning flavoring...I can't comment on the quality, but it would give you veg forward and yet unusual...

If it were me, I might make a lentil salad dish ala this one - it's make ahead, it's Thanksgiving in a bowl, and it's protein that isn't harsh on the digestive system (only so much cheese you can eat before feeling it) - https://www.thekitchn.com/thanksgiving-lentil-salad-250967

PS - I would avoid artificial meat and anything you won't eat as leftovers...they can be bad...

 

[1GoldenSun]

Roasted whole cauliflower heads are delicious. Slather it with mayonnaise, sprinkle on some seasonings of your choice (pepper, cumin, cayenne, garlic, turmeric...whatever), and coat it with fresh shredded Parmesan and roast until golden brown--yum! It presents itself well as an entree for a vegetarian.

 

[TwoMisfits]

So, my menu is decided...the kids wanted a little extra, and said they'd help, so we'll see...

Breakfast - DF/TNF Cinnamon Rolls and Coffee (for the parade)

Lunch Tray - Baby-sized Smoked Salmon Bagels with Capers and DF/TNF Cream Cheese (for me) Reg Cream Cheese for Others, DF/TNF Pumpkin Pie Dip with Baked Cinnamon Sugar Pie Crust Dippers, Sliced Apples, Pears, and Pineapple - skipping the cheese b/c the kids lobbied for smoked salmon and Trader Joe's had a deal...

Dinner -
Citrus Roast Turkey
Giblet Gravy (Make Ahead)
DF/TNF Mashed Potatoes
Stove Top Stuffing
DF/TNF Sweet Potato Pie Crisp (Oats, Flour, Chia Topping with a Sweet Potato Pie Filling-esque base) (Make ahead)
Apple Pear Cranberry Sauce (Make Ahead)
Roasted Green Beans, White Mushrooms, and Onions with Fried Onion Topping

Dessert - Pumpkin Pie "Coconut" Ice Cream Pie with Vegan Coconut Caramel and Coconut Whip with Hot Chocolate or Decaf Coffee

 

[AustinTink]

DF/TNF Pumpkin Pie Dip with Baked Cinnamon Sugar Pie Crust Dippers

Can you share the recipe for this?

 

[AustinTink]

A great pasta replacement is quinoa. It's the only grain that is a complete protein. It's also high in fiber. It kind of looks like couscous. One can have it as a replacement side for rice or most pastas, or hot or cold in a salad, or as a salad. It kind of takes on the flavor of the sauces. Make sure you wash/rinse it before cooking. Or it tastes bitter. (I even do this with the pre-packaged stuff that says it already is pre-rinsed, as sometimes they don't rinse it enough.) I usually buy it from the bulk bins at the health foods stores.

I put it in the cooking pot with a small amount of water, then rub it gently between both hands. If you put in too much water, the quinoa just floats around and is hard to scoop up to rub. Do this a couple times, then drain and change out the water. Rub some more, rinse again. Do this until the water runs clear, about 3 times total. Add clean water about 1-1/2 inches above the quinoa.

Cook on medium heat. Once the pot comes to a boil, lower the temp slightly, put the cover on and simmer until all the water is absorbed, about 10 minutes. Slightly less water yields a fluffy couscous like texture. (But you have to make sure there's enough water that it's fully cooked.) More water yields a slightly sticky, larger grains texture, like rice.

I have quinoa as in place of oatmeal in the morning, I replace it for rice in stirfry dishes, I have it with tomato/spaghetti sauce, topped with melted cheese, I use it instead of the macaroni in the Kraft mac & cheese boxes, and sometimes I make quinoa "fried rice." Other times, when it's cold, I'll add it to a tossed salad.

I don't know why I'm so afraid to cook with quinoa. But I am. I need to try some of your recipes.

 

[TwoMisfits]

Can you share the recipe for this?

The pie crust dippers are Aldi's regular pie crust (which is naturally DF/TNF) cut into small triangles and sprinkled with raw sugar and cinnamon before baking (425 on parchment for 10 min - check and see if it's done - bake a few more minutes if they aren't)...

I've got a few DF/TF pumpkin pie dips - it's usually a big scoop of pumpkin pie filling (8 ozish), a vanilla Jello instant pudding mix box (the small one), and then either folded into a coconut fake cool whip container (all of it) or a blended into a tofutti cream cheese (if it's the latter, sometimes I add some powdered sugar if it's not sweet enough and a little rice milk to make sure it doesn't get too stiff b/c the fake cream cheese is firmer than the fake cool whip). I'd measure, but the dip and the pumpkin pie ice cream pies together use up a full 28oz jar of pumpkin pie mix, so I never care too much on exact amounts, but on taste and feel (and again, if I go "cool whip" vs "cream cheese" I use slightly different amounts that I don't measure since it's like "add another big TB b/c it's not pumpkiny enough yet"...

 

[AustinTink]

The pie crust dippers are Aldi's regular pie crust (which is naturally DF/TNF) cut into small triangles and sprinkled with raw sugar and cinnamon before baking (425 on parchment for 10 min - check and see if it's done - bake a few more minutes if they aren't)...

I've got a few DF/TF pumpkin pie dips - it's usually a big scoop of pumpkin pie filling (8 ozish), a vanilla Jello instant pudding mix box (the small one), and then either folded into a coconut fake cool whip container (all of it) or a blended into a tofutti cream cheese (if it's the latter, sometimes I add some powdered sugar if it's not sweet enough and a little rice milk to make sure it doesn't get too stiff b/c the fake cream cheese is firmer than the fake cool whip). I'd measure, but the dip and the pumpkin pie ice cream pies together use up a full 28oz jar of pumpkin pie mix, so I never care too much on exact amounts, but on taste and feel (and again, if I go "cool whip" vs "cream cheese" I use slightly different amounts that I don't measure since it's like "add another big TB b/c it's not pumpkiny enough yet"...

Thank you!!

 

[tarheelmjfan]

Make sure you gently ask him what he's eating now to replace the protein, iron and other nutrients he used to get from meats.

Years ago, a friend of mine decided to stop eating meat. She was intelligent, so I thought she'd have researched on the proper nutrition that vegetarians or vegans require. She didn't. After a while, she kept getting illnesses. Turns out, she decided to stop eating meat, which is laudable, but didn't make proper replacements for the nutrition in meats. Eating vegetables alone, or not in the right combinations, is not enough.

He's been eating vegetarian on & off for years. He's all about health & staying fit. He'll eat meat for awhile, then switch to vegetarian, if he starts feeling sluggish. I'm used to it. He eats a lot of tofu, chick peas, beans, lentils, mushrooms, etc.

A great pasta replacement is quinoa. It's the only grain that is a complete protein. It's also high in fiber. It kind of looks like couscous. One can have it as a replacement side for rice or most pastas, or hot or cold in a salad, or as a salad. It kind of takes on the flavor of the sauces. Make sure you wash/rinse it before cooking. Or it tastes bitter. (I even do this with the pre-packaged stuff that says it already is pre-rinsed, as sometimes they don't rinse it enough.) I usually buy it from the bulk bins at the health foods stores.

I put it in the cooking pot with a small amount of water, then rub it gently between both hands. If you put in too much water, the quinoa just floats around and is hard to scoop up to rub. Do this a couple times, then drain and change out the water. Rub some more, rinse again. Do this until the water runs clear, about 3 times total. Add clean water about 1-1/2 inches above the quinoa.

Cook on medium heat. Once the pot comes to a boil, lower the temp slightly, put the cover on and simmer until all the water is absorbed, about 10 minutes. Slightly less water yields a fluffy couscous like texture. (But you have to make sure there's enough water that it's fully cooked.) More water yields a slightly sticky, larger grains texture, like rice.

I have quinoa as in place of oatmeal in the morning, I replace it for rice in stirfry dishes, I have it with tomato/spaghetti sauce, topped with melted cheese, I use it instead of the macaroni in the Kraft mac & cheese boxes, and sometimes I make quinoa "fried rice." Other times, when it's cold, I'll add it to a tossed salad.

We like quinoa better than rice.

Food Network magazine had a whole roasted cauliflower head with turkey seasoning flavoring...I can't comment on the quality, but it would give you veg forward and yet unusual...

If it were me, I might make a lentil salad dish ala this one - it's make ahead, it's Thanksgiving in a bowl, and it's protein that isn't harsh on the digestive system (only so much cheese you can eat before feeling it) - https://www.thekitchn.com/thanksgiving-lentil-salad-250967

PS - I would avoid artificial meat and anything you won't eat as leftovers...they can be bad...

Roasted whole cauliflower heads are delicious. Slather it with mayonnaise, sprinkle on some seasonings of your choice (pepper, cumin, cayenne, garlic, turmeric...whatever), and coat it with fresh shredded Parmesan and roast until golden brown--yum! It presents itself well as an entree for a vegetarian.

Roasted cauliflower head sounds interesting. I've never tried that before. The lentil salad looks good too. Thanks for the suggestions.

 

[tcufrog]

Make sure you gently ask him what he's eating now to replace the protein, iron and other nutrients he used to get from meats.

Years ago, a friend of mine decided to stop eating meat. She was intelligent, so I thought she'd have researched on the proper nutrition that vegetarians or vegans require. She didn't. After a while, she kept getting illnesses. Turns out, she decided to stop eating meat, which is laudable, but didn't make proper replacements for the nutrition in meats. Eating vegetables alone, or not in the right combinations, is not enough.

A friend of mine was vegan until recently. She ate a protein-rich vegan diet and was eating properly but for some reason, her body was still too low in protein due to some rare medical condition. Because of that, she had to start eating meat again.

It's very easy for most people to get enough protein while eating a vegetarian diet. Millions of Indians have been doing it for thousands of years without relying on tofu or fake meat. The problem is, most Westerners don't know how or know about the variety of legume options available to them or how to cook them. It doesn't help that it's difficult in the US to find filling and healthy vegetarian options when eating out.

 

[Mousemom234]

I'm a "party of one" this year, so holiday menus are seriously pared down from when it was me, DH and my parents - and DH's parents, before they passed.
Last year, Thanksgiving was no more than another Thursday, and I'd just moved into a new house.
I think I cooked a frozen chicken pie from the small bag of groceries my real estate agent left in the fridge.

Right now, I'm planning on a Cornish hen with sausage stuffing, cornbread dressing, maple-glazed carrots and I'll most likely pick up a mini pecan pie for dessert.

And I might make the Empress Lilly Riverboat Au Gratin Potatoes from the Saturday Snacks
They sound pretty good - and easy

 

[sasywtch]

Ours was switched to Saturday as oldest DS/DIL/Grandkids going to my exH on Thursday. I don't think my other 3 kids and myself are doing anything Thursday but we will see. Saturday-Turkey, deviled eggs, stuffing, mashed potatoes and we are debating veggies right now. My youngest DD wants to try something new. Baked brussel sprouts, carrots, cranberries in maple syrup/honey/rosemary? not sure. Pumpkin pie, some kind of pie my granddaughter is making and I'm making my mom's fruit cake (it's not a true fruit cake, more of a brown sugar boiled with raisins, currents and walnuts-more from her england roots). rolls/butter.

 

[RedAngie]

I bought one of these to try. Romanesco broccoli. I love the fractal spikes on it. I’ll probably cut it into pieces and roast it.

 

[mom2rtk]

I'm over and out on the Thanksgiving turkey. We're going to break free and try a taco bar this year.

 

[mumto3girls]

Thanks for the suggestions. I'll consider all of them. @Imzadi have you had Tofurkey? If so, is it good? @ramee We do love sauteed cabbage. I may add that, but I'll consider other things too, before making a decision. When I do, I'll let you know.

Oldest DD is vegetarian and a Tofurkey is her absolute favorite meal. I’ve had it and it is definitely edible, but not my favorite. When they are available around Thanksgiving I buy 3 and keep the other 2 for Christmas and Easter. I freeze the Easter one, but the Christmas one just stays I. The basement fridge—date is well into January.

 

[tarheelmjfan]

Oldest DD is vegetarian and a Tofurkey is her absolute favorite meal. I’ve had it and it is definitely edible, but not my favorite. When they are available around Thanksgiving I buy 3 and keep the other 2 for Christmas and Easter. I freeze the Easter one, but the Christmas one just stays I. The basement fridge—date is well into January.

Thanks for the feedback. I don't know anything about Tofurky, but I've looked it up thanks to this thread. I see it's a brand name with several varieties. What is the turkey substitute for one person?

 

[tasha99]

I bought one of these to try. Romanesco broccoli. I love the fractal spikes on it. I’ll probably cut it into pieces and roast it.

View attachment 624938

We love those--they just look so cool. I buy one any time I'm in a store with one, which isn't often since we're still mostly doing curbside pickup from Walmart (which has been great, but their produce is pretty limited).

We're having the standard Thanksgiving dinner. Most notable thing about it is there will be 4 pies for 6 people--apple, cherry, pumpkin, and pecan. Nobody was willing to compromise on their favorite.

 

[mumto3girls]

Thanks for the feedback. I don't know anything about Tofurky, but I've looked it up thanks to this thread. I see it's a brand name with several varieties. What is the turkey substitute for one person?

I’m not sure if I’m answering the right question, but if you’re asking if they make a Tofurkey for just one person, I don’t think so. DD usually eats the one I make for her over several days. Sometimes other guests will partake if they are curious and haven’t had it before. Most find it surprisingly good, but not as good as actual turkey. She prefers the Tofurky brand to the other brands we have tried—I know I’ve made the one that has Garden in the name—Gardena maybe?

The tofurky does take up some oven space. I usually make DD’s in a mid sized crock pot. The tofurky roast comes already stuffed and has a gravy packet. They do recommend basting and give a simple recipe—soy sauce, olive oil and some seasoning.

This is the one we use:

 

[Mackenzie Click-Mickelson]

For a couple of years now my mom has been doing the Hy-Vee order. You just have to bake or in the case of some of the stuff reheat things but I'm not sure if they will ever go back to making things from scratch for Thanksgiving. Ham will be brought though.

I actually don't know what mother-in-law plans on doing for it all but I do know turkey and the normal things. One of the sister-in-law's doesn't eat pork but the rest of us do like ham so some years we have ham in addition to turkey some years we don't. We normally bring this green bean and bacon (also has garlic) side that we make in a crock pot. We've tried making it with turkey bacon (which it does say you can do this) to accommodate sister-in-law but turkey bacon doesn't have the fat content that pork bacon does so it really doesn't turn out right. This year we're adding what were labeled as Holiday Roll Ups on the recipe (we made this years ago for our housewarming party). It has cream cheese (and from the other thread I hope we can still get that) tortillas, ranch dressing seasoning, bell peppers and green onions.

We've also done the taco bar thing at father-in-law's place as well as lasagna. I feel like they normally don't have a traditional thanksgiving with us on average likely because we're never over there on actual Thanksgiving but they still have their own thing on that day.

 

[lovesmurfs]

It's just 3 of us, but I decided to go ahead and cook for leftovers. Recovering from knee replacement surgery last month, so nothing bizarre and no new recipes.

Turkey/gravy
Cranberry sauce
Dressing
Mashed potatoes
Broccoli
Rolls
Apple pie/vanilla ice cream
Pumpkin pie/whipped cream

Growing up we had scalloped oysters (family's from New England), and I really want to make it, but I'm the only one who likes them -- even that, I prefer the flavor versus the actual oysters.