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Last-minute Thanksgiving Recipes

November 24, 2009

Looking for a few last-minute recipes for this Thursday? Here are some of my favorites:

Roasted Tofu and Veggies


2 can chickpeas, drained
2 cloves garlic, smashed
2 t tahini
2 t lemon juice
3 T olive oil
salt to taste

In a food processor, pulse chickpeas for about 30 seconds. Add garlic, tahini, lemon juice and salt to taste and blend. Slowly add olive oil while blending. Continue blending until desired consistency is achieved. If mixture is too thick, add 1/2 teaspoon of water at a time while blending. Serve with carrot sticks, tomato wedges, a variety of olives and pita triangles (omit for gluten-free and sub corn chips).

Green Beans Almondine

2 lbs. green beans, washed and trimmed
1/3 C almond slivers
2 T olive oil
sea salt and pepper to taste

Bring large pot of water to boil. Blanche green beans and drain water. Heat a large skillet (preferably cast iron) with olive oil and add almonds. Once the almonds start taking on a little color, add the green beans and cook until almonds are golden, making sure not to overcook the green beans. (A few charred spots are fine, but you want the beans to remain firm.) Add sea salt and pepper to taste.

Roasted Tofu and Veggies

1 lb. firm tofu (I prefer Small Planet Garlic and Herb), drained and cut into 1 inch cubes
1/2 lb. cremini mushrooms, stems removed
2 large yams (orange fleshed sweet potatoes), peeled and diced
1 lb red potatoes, diced with skins on
4 large carrots, sliced
1 red onion, quartered
8 garlic cloves, peeled and left whole
1/4 C olive oil
4 T balsamic vinegar
1 T dried dill or other herb
sea salt and pepper to taste

Preheat oven to 475 degrees. In a large bowl, combine mushrooms, yams, potatoes, carrots, and garlic. Separate onion layers and add to mix. In a separate bowl, whisk together olive oil, balsamic, dill and salt and pepper. Add mixture to vegetables, reserving 2 tablespoons. Toss vegetables to coat. Toss tofu with remaining liquid and gently combine with vegetables. Spread vegetables and tofu evenly on baking pan. Bake in preheated oven for 45 – 60 minutes, stirring often, or until potatoes are tender and browned and tofu has puffed up.


1 ripe avocado, peeled and pitted
1/2 C non-hydrogenated vegan margarine (I prefer Earth Balance)
1 C cocoa powder
3 C powdered sugar
1 t vanilla
1 1/2 C shredded unsweetened coconut

In a medium sauce pan, melt margarine over low heat. Once margarine is melted, combine with avocado and puree in a food processor or high power blender until smooth. Be sure to check for any avocado lumps. Pour mixture in same pan over low heat, stir in cocoa powder and vanilla and add powdered sugar one portion at a time. Stir until all ingredients are well incorporated, making sure not to burn the mixture. Place mixture in the fridge to cool for 30 minutes, or until the fudge is the consistency of play dough. Spread coconut out on a large plate or tray. Using your hands, roll a tablespoon of fudge into a ball and coat in shredded coconut. Return finished fudge balls to the refrigerator until hardened.

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