Thanksgiving Mezze
I’ve been dreaming about this Thanksgiving Mezze style meal for months! I love tradition and look forward to signature dishes of all the holidays throughout the year but sometimes it’s fun to update things and breath new life into our rituals.
This menu hopes to inspire a more health conscious approach to the side dishes of Thanksgiving and perhaps takes into consideration any family or friends that might have a plant based diet. For example, I’ve provided a substitute for mash potatoes made of mashed cannellini beans and olive oil instead that are full of protein and flavor for the folks who don’t eat meat or dairy. The dish packs a super cozy comfort food vibe that won’t disappoint. I love bridging the gaps between diners so that all are welcome at the table.
I’ve roasted whole vegetables, massaged a hearty kale salad that holds up well in the fridge with leftovers, blended a quick cumin tahini dressing, and included my friend Amalia’s fresh raw cranberry relish. It’s DELISH.
Everything was designed to make this meal super easy, extra healthy, and fun!
All the recipes are below and I’ll be posting some demo videos on Instagram over the next few days to show you how simple this can be :)
With love and gratitude,
Chay xx
Cannellini Bean Mash
Serves 4 - 6
Gluten Free, Vegan
Ingredients
2 cups of dried cannellini beans
1 tsp of baking soda
1/4 cup of olive oil
3 cloves of garlic - smashed
3 bay leaves
2 large sprigs of fresh rosemary
1 tablespoon + 1 teaspoon of sea salt
Fresh ground black pepper to taste
Method
Soak Beans overnight with baking soda in plenty of cold water in a bowl on your countertop.
Drain, rinse clean, and place the beans in a stock pot with 2 quarts of fresh cold water. Add both the tablespoon and teaspoon of salt, the bay leaves, and the smashed garlic.
Bring to a boil then lower heat and gently simmer for anywhere between 20 minutes to an hour. Cooking times can vary a lot. Keep an eye on it and taste the beans periodically. They should be soft and creamy, not mushy!
Drain the beans and reserve a large cup of the cooking liquid - set both aside. Discard the bay leaves and garlic cloves.
In a small skillet heat up the olive oil with the rosemary together and gently simmer for a few minutes until the herbs are nice and crispy. This takes about 3-4 minutes. Turn off the heat and set the rosemary aside on a paper towel to drain.
Place the beans in the bowl of a food processor along with the infused oil, some fresh ground pepper, and a small splash of the cooking liquid.
Pulse the beans until nice and creamy, adding extra cooking liquid if necessary. Adjust the seasoning with salt and fresh pepper to taste.
Serve on a platter sprinkled with crushed rosemary leaves and drizzled with olive oil.
*Note - This can be made in advance and reheated in a pot with a little water to loosen it up.
Roasted Honeynut Squash
Serves 6
Gluten Free, Vegan
Ingredients
6 honeynut squash (or small sweet potatoes)
1/3 cup pumpkin seeds
1 teaspoon of cinnamon
Olive oil (coconut or avocado oil is great too ) for roasting
1 1/2 teaspoons of sea salt & fresh ground pepper to taste
Method
Preheat oven to 400 degrees.
Cut the tops off the squash and then cut them again lengthwise. Scoop out and discard the seeds.
Spread the squash out, face up, evenly on a baking sheet lined with parchment paper and drizzle generously with oil.
Combine sea salt, pepper, and cinnamon in a small bowl and mix together. Using your fingers, lightly sprinkle the spice mixture over the squash and toss them around to make sure they are seasoned well.
Roast for about 25-30 minutes. Test them by gently inserting a fork into the flesh, it should be soft.
While the squash are roasting, heat a small skillet on your stove and toast the pumpkin seeds dry until brown. Shake the pan and keep an eye on them. They cook quickly and can burn easily.
Transfer squash to a serving plate. Drizzle with more olive oil and sprinkle with toasted pumpkin seeds.
Roasted Cauliflower with Nutmeg and Pomegranate Seeds
Serves 4
Gluten Free, Vegan
Ingredients
2 heads of cauliflower (spoiled leaves and brown ends trimmed)
Olive oil (avocado oil is good too)
1/2 teaspoon of nutmeg
1 1/2 teaspoons of sea salt & fresh pepper to taste
2 pomegranates - cut them in half and scoop out the seeds - set aside
Method
Preheat oven to 400 degrees.
Cut each cauliflower in half and trim any spoiled leaves or brown ends off the stalk.
Place them on a large baking sheet lined with parchment paper.
Drizzle each half generously with oil. Combine the sea salt, pepper, and nutmeg in a small bowl and mix together. Using your fingers, lightly sprinkle the spice mixture over each half of the cauliflower. Make sure to rub the oil and spices all over evenly.
Roast for 30-40 minutes turning once half way through. Keep any eye on it as oven temperatures vary.
*Note - I like my cauliflower very caramelized so I tend to cook longer. Adjust the time to your preference.
Serve on a platter with a sharp knife and fork, sprinkled with Pomegranate seeds. Encourage guests to cut themselves a piece!
Massaged Kale Salad with Currants
Serves 4
Gluten Free, Vegan
Ingredients
2 bunches of kale (any kind will do)
1/4 of good quality balsamic vinegar
1/4 cup of olive oil
1/4 cup of currants
1/4 thinly sliced red onion
Zest of an orange (optional)
Sea salt & pepper to taste
Method
De-stem the kale and tear it up into bite size pieces. Wash in a salad spinner and drain out all the excess water.
Put the kale in a large mixing bowl and add all the other ingredients.
Wash your hands and massage the kale for a good 5 minutes. It will reduce in size and the leaves with soften.
Transfer to a bowl and serve.
*Note - This kale stores very well in the fridge for a few days.
Fresh Raw Cranberry Relish
Serves 6
Gluten Free, Vegan
*Note - Can be made a day in advance and stored in the fridge.
Ingredients
1 lb bag of fresh cranberries - rinsed
2 small apples - cores removed and cut into large pieces
1 large orange + the zest
A few tablespoons of maple syrup to taste
Method
Zest the orange first into the bowl of a food processor.
Peel the orange and put the fruit in the processor too along with the apples and cranberries.
Put 3 tablespoon of maple syrup in to start, you can add more later.
Pulse this mixture together until everything blends down into a relish.
Taste and adjust. You might need to add more maple syrup depending on your sweet/tart preference.
Transfer to a serving bowl or storage container.
Cumin Tahini Dressing
Serve 6 - 8
Gluten Free, Vegan
*Note - Can be made a day in advance and stored in the fridge. Add a little water and stir to loosen it up if necessary.
Ingredients
3/4 cup of tahini
1 cup of water divided
1/4 cup of olive oil
Juice of half a large lemon
1 tablespoon of maple syrup
1 teaspoon of cumin
1 large clove of crushed garlic
A generous dash of sea salt & fresh pepper to taste
Method
Place all the ingredients in the bowl of a food processor with half a cup of water to start.
Pulse the mixture until well combined.
Add the other half cup of water, little by little, until you’ve reached the desired consistency. If you need to add more water, that’s fine just do so little by little.
Adjust seasoning if necessary.
Transfer to a bowl or storage container.