Ready or not, here Thanksgiving comes!

This time of year is so wonderful and full of fun family + friend traditions! Maybe you’ve had the same meal for Thanksgiving for 10 years in a row because tradition is your thing. But eating the same thing year after year can also get a little boring. What if this year, you spiced things up at the table? Go for it and try out a new recipe! Of course keep all you favorite classics- but throw in a new side and WOW your guests :)

You listening? But have no idea what to add this year to your Thanksgiving menu? Hey, no stress. We are here to help you get those creative juices flowing.

Elizabeth has some AMAZING recipes for the Holidays, and we are sharing today our favorite side dishes to go with your Thanksgiving Feast.

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Endives with Pear Walnut + Goat Cheese

gluten-free, vegetarian

2 heads of endive

1 Bosc pear, sliced

4 oz goat cheese

1/4 cup walnuts, chopped

Truffle honey

Preheat oven to 400°F. On a parchment lined baking sheet place sliced pears. Roast for 10-15 minutes. Take out of the oven and dice. Meanwhile, trim the end of the endive and separate the leaves. Use the largest leaves to stuff. On each endive leaf, spoon 1 tbsp of goat cheese and walnuts. Top with diced pears and drizzle with truffle honey.

Apple Rosemary Galette (with maple syrup + a dash of cinnamon)

gluten-free, vegetarian

CRUST INGREDIENTS:

1 tbsp chia seeds

1 1/2 cups almond meal

1/3 cup coconut flour

1/2 cup tapioca flour

1/4 cup arrowroot powder

1/2 tsp sea salt

1 egg

1/2 cup vegan butter, 1 tbsp for crust

1 tbsp maple sugar

FILLING INGREDIENTS:

2 gala apples, sliced thinly

1 tsp cinnamon

Rosemary

3 tbsp maple syrup

Preheat oven to 350°F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to continue. Allow to stir for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg and chia”egg,” pulsing to combine to form a dough consistency. On a parchment paper, roll out dough to a 1/2″ thick circle. Place parchment paper on baking sheet. Arrange apples in the center of the circle. Fold the sides of the pastry, enclosing the fruit. With the remaining 1 tbsp of butter, brush the crust and sprinkle crust with maple sugar. Drizzle maple syrup and cinnamon over fruit and some rosemary. Bake for 45 minutes.

Shaved Brussels Sprout Salad (with avocado, parmesan, pomegranate seeds + lemon vinaigrette)

gluten-free, vegetarian

2 cups finely shredded Brussels sprouts

2 cups finely shredded kale

1/4 cup pomegranates

1/4 cup pecorino cheese

1 avocado, pit and skin removed, diced

DRESSING:

1 lemon

1 tbsp olive oil

1 tsp Dijon mustard

1 clove garlic, minced

2 tsp maple syrup

salt to taste

In a large bowl, combine salad ingredients. In a small bowl, whisk together dressing ingredients. Toss salad with dressing and serve.

Roasted Parsnip Garlic + Apple Soup

gluten-free, vegetarian

2 tbsp olive oil

1 lb parsnips

1 head of garlic

1 yellow onion, chopped

1 gala apple, chopped

1 can white beans

vegetable stock

Himalayan sea salt

TOPPINGS:

La Tourangelle Toasted Pumpkin Seed Oil

parmesan cheese

rosemary

Preheat oven to 400°F. On a parchment lined baked sheet drizzle 1/2 tbsp olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes. When finished cooking, chop parsnips. Meanwhile, in a large pot, heat remaining olive oil. Add diced onions and sauté for 3-5 minutes until fragrant. Add apples, parsnips, garlic (skin removed), and white beans. Sauté for 5-7 minutes. Add vegetable broth and bring to a low simmer for 15 minutes. Using an immersion blender, blend until smooth. Season with salt and serve wtih parmesan cheese, drizzled pumpkin seed oil and fresh rosemary.

Gnocchi (with roasted butternut squash, swiss chard + walnut sage pesto)

gluten-free, vegetarian

8 oz. of gluten-free gnocchi, such as Capellos

1 butternut squash, roasted and diced

2 tbsp olive oil

1 bunch swiss chard

leeks

PESTO:

1 clove garlic

1 lemon, juiced

1/2 cup sage

3 cups basil

1/4 cup walnuts

1/4 cup olive oil

1/4 cup parmesan

1 tsp salt

In a high-speed blender, add pesto ingredients and combine until smooth. Set aside. Meanwhile, in a large sauté pan heat olive oil. Add garlic and leeks and sauté for 3-5 minutes. Add swiss chard, roasted butternut squash and pesto. Sauté for 5 minutes. Stir in cooked gnocchi and serve.

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And in case you missed it– we put out our post on a Thanksgiving Prep List last week, so don’t forget to check that out! It’s not too late to get organized!