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Three Last Minute Vegetarian Thanksgiving Recipes to Please Everyone [Carnivores Included]

Thanksgiving is in T-minus 34 hrs and your stress is surfacing. How do you create a dynamic holiday feast when your guests have a cornucopia of dietary restrictions? In the spirit of simplicity, we have selected three quick and tasty recipes to make this weekend that are meatless, gluten-free and vegan-friendly.

The Greet & Mingle:

Dates with Orange and Pistachio

from Forest Feast by Erin Gleeson

Slice 10 pitted dates in half

Fill each one with a spoonful of soft serve goat cheese [sub nut cheeze for a vegan version]

Sprinkle the dates with 1/4 cup of chopped pistachios and the zest of 1 orange.  

Chosen from one of the most darling vegetarian cookbooks, this sweet canape makes a gorgeous presentation and can double as an after dinner offering to shine brighter than a sugar cookie.  


Side Dish

Chef and author Yotam Ottolenghi, famous for his vegetarian column in London’s The Guardian newspaper, offers up gorgeous and tasty recipes in his book Plenty. We selected a winter slaw with sweet, tropical flavours to serve alongside your main savory dish.

 

Sweet Winter Slaw

from Plenty

by Yotam Ottolenghi   

Plenty Cookbook | Room 2046 Toronto Canada 

Dressing

6 1/2 tbsp lime juice

1 lemongrass stalk, chopped into small pieces

3 tbsp maple syrup

2 tbsp toasted sesame oil

1 tsp soy sauce

1/4 tsp chile flakes

4 tbsp light olive oil or sunflower oil

 

Salad

1 1/4 cups macadamia nuts

2 tsp butter

2 tsp sugar

1/2 tsp salt

1/2 tsp chile flakes

7 inner leaves of Savoy cabbage, finely shredded

1/2 red cabbage, finely shredded

1 mango, cut into thin strips

1 papaya, cut into strips

1 red chile, seeded and finely sliced

1/4 cup mint leaves roughly chopped

1 1/2 cups cilantro leaves roughly chopped


Dessert

Tofu has a bad reputation for its slimy texture and lacklustre flavour, but as you might imagine, these attributes pair deliciously well with butterscotch and graham cracker! For an impressive dairy free dessert, we’ve picked a tofu cheesecake to finish off a luscious meal.


Salted Caramel Tofu Cheesecake

from I Hate Tofu

by Tucker Shaw

1 tsp cornstarch

1/4 cup plus 2 tbs soy milk

3/4 cup butterscotch chips

2 packages silken tofu

1/2 cup granulated sugar

1/4 cup packed light brown sugar

juice of 1 lemon

1 prepared 9-inch graham cracker crust

1/4 cup jarred caramel sauce

coarse sea salt


I Hate Tofu Cookbook | Room 2046 Toronto Canada


+34 MORE RECIPES TO CHANGE YOUR MIND

Not hosting dinner but need a hostess gift?  Shop a collection of holiday gifts and cards.

Or, view our home collection for stunning serving dishes and ways to light your festive gathering space.

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