A Non Traditional Thanksgiving

Thanksgiving is a holiday rooted in tradition, but that doesn’t mean you can’t put a new twist on an old staple at the dinner table this year. Step up your Friendsgiving game or surprise and delight family with these vegetable-forward and grain-free side dishes inspired by our favorite turkey day classics.

gluten-free, grain-free, vegan

• 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)

• 2 tbsp extra-virgin olive oil

• 1/2 tsp fine sea salt

• 1/4 tsp ground black pepper

• 1 garlic head

• 1-2 tbsp rosemary, fresh minced

Season garlic with salt and pepper and sprinkle with rosemary. Slowly pour oil over each clove, letting it soak into and around cloves. Place in tin foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.

Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower into a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. Add roasted garlic and purée. (Or, mash cauliflower with a potato masher). Season with salt, pepper and garnish with rosemary.

gluten-free, grain-free

• 2lb Brussels sprouts, trimmed

• 1/4 cup extra-virgin olive oil

• 1/2 tsp fine sea salt

• 1/4 tsp freshly ground black pepper

• 2 tbsp balsamic vinegar

• 4 oz feta or goat cheese, crumbled

• 1/4 cup pomegranate seeds

Preheat the oven to 425°F. Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with olive oil, salt, and pepper to coat evenly. Divide between 2 baking sheets, spreading the Brussels sprouts into an even layer. Roast until crispy and dark brown (15-20 minutes), tossing once halfway through cooking.

Transfer the Brussels sprouts to a large bowl and lightly toss with the balsamic vinegar. Taste and adjust seasonings if needed. Transfer to a serving platter and top with the cheese and pomegranate seeds. Serve immediately.

Adapted from Oh She Glows

gluten-free, grain-free, vegan

• 1 medium/large butternut squash (2 to 2 1/2 lbs)

• 2 large cloves garlic, minced

• 1 tbsp extra-virgin olive oil

• 1/2 tsp fine sea salt

• 1 cup kale, stemmed and roughly chopped

• 1/4 cup whole almonds

• 1/4 cup pecan halves

• 1 tbsp nutritional yeast

1/8 tsp fine sea salt

1 tsp extra-virgin olive oil

Preheat oven to 400°F and lightly grease a large casserole dish with oil. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the casserole dish.

Add the minced garlic, oil, and salt into casserole dish and toss until combined with the squash. Do not add the kale yet. Cover the casserole dish with tinfoil (with a few holes poked) and bake at 400°F for about 45 minutes, until tender and lightly browned.

Meanwhile, in a mini food processor, pulse the Almond- Pecan Parmesan ingredients together until coarsely chopped.

After cooking, remove the squash from the oven and reduce the heat to 350°F. Remove the tinfoil. Stir in the chopped kale and sprinkle the Parmesan all over the squash. Bake for another 5 to 8 minutes, uncovered, until the nuts are lightly toasted. Lightly mash and stir with a fork. Serve warm.

gluten-free, grain-free

• 2 tbsp butter, ghee or coconut oil

• 3 1/2 cups onion, diced

• 2 1/2 cups celery, diced

• 1 cup apple, cored and diced

• 2 tsp sage

• 2 tsp thyme

• 1/4 tsp marjoram

• 1/4 tsp rosemary

• 1/4 tsp pepper

• 1/2 tsp salt

• 2 cups almond flour

• 1/4 dried cranberries

• 3 eggs, whisked

Preheat oven to 350°F. Grease a medium-sized baking dish (or use a skillet).

Add 2 tablespoons butter/ghee/ coconut oil to a saucepan and warm over low/med heat.

Add onion, celery, apple and herbs and sauté over medium heat for 5 minutes. Remove from heat.

In a large bowl, add almond flour and dried cranberries and mix. Add the lightly beaten eggs to the bowl and mix well. Add mixture to baking dish and bake at 350°F for 45 minutes - 1 hour.

gluten-free

• 1 (15 oz) can of pumpkin purée

• 1/2 cup coconut sugar

• 1 tsp pure vanilla extract

• 2 tsp pumpkin spice

• 1/4 tsp nutmeg

• 2 eggs

• 1/4 cup full fat coconut milk

• 1/4 tsp salt

• 2 cups Purely Elizabeth Original Ancient Grain Granola

• 2 tbsp coconut oil

• 1 tsp pumpkin pie spice

• 1/2 cup pumpkin seeds

Preheat the oven to 350°F. In a large bowl, whisk together the coconut sugar and eggs until smooth. Stir in the pumpkin purée, coconut milk, pumpkin pie spice, salt and vanilla extract until smooth. Pour the mixture into a medium sized casserole dish and smooth evenly into the dish. Set aside.

In a food processor, pulse the granola until chunks have broken up and crumbly. Add in coconut oil and pumpkin pie spice. Pulse until mixture is blended but still chunky. Top the pumpkin purée with even dollops of granola topper.

Bake the cobbler for 45-55 minutes, until the topping is slightly golden and set. Remove the casserole dish and let it sit and cool for at least 30 minutes – this dessert needs 30 minutes to “set” otherwise, it will be somewhat gooey inside.

Serve with ice cream and a sprinkle of pumpkin seeds.

gluten-free, grain-free

• 2 1/2 cup Bob’s Red Mill Paleo Baking Mix

• 1/2 tsp sea salt

• 1 egg

• 1/2 cup grass fed butter, 1 tbsp for crust

• 1 tbsp maple sugar

• 2 gala apples, sliced thinly

• 1 tsp cinnamon

• 1/2 cup raspberry preserves

• 3 tbsp maple syrup

Preheat oven to 350°F. In a food processor, combine dry crust ingredients. Pulse a few times. Add butter and pulse until combined and crumbly. Add egg pulsing to combine to form a dough consistency.

On a piece of parchment paper, roll out dough to a 1/2" thick circle. Spread raspberry preserves in the middle of the circle. Arrange apples on top of the preserves. 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. Bake for 45 minutes.

• 1 gallon apple cider

• 3/4 cup bourbon

• 1/4 cup honey

• 2 quince, peeled, cored and finely chopped

• 1 (4") rosemary sprig

• 2 (3-4") cinnamon sticks, broken

• 4 cloves

• 1 star anise

• 1/2 tsp grated lemon zest

Combine the cider, bourbon, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.