I enjoy Thanksgiving like I enjoy other holidays- a chance to cook for a lot of people. This year my parents will be away, so Susanna and I can devote our entire weekend to her family, which is always nice since we don’t have to spend half the day driving around.
Somehow, I’m getting organized and providing a menu to our readers before the actual holiday. So here’s my menu as it stands. I’ll be keeping it vegan on my end (and as gluten-free as possible). Using a lot of French inspired dishes and recipes from others as well as some I’ve made up.
- Salad of Shaved Fennel, Oranges, and Candied Pecans (GF)
- Spiced Balsamic-Beet Compote on baguette slices (GF option)
- Truffled Mashed Potatoes (GF)
- Raw Kale Salad with Cranberries & Almonds (GF)
- Lightly Steamed Green Beans with Garlic and Slivered Almonds (GF)
- Tofurkey (store bought, I know, but so delicious)
- Butternut Squash, Cranberry, Root Vegetable & White Kidney Bean Stuffing (filling from Harvest Pies) (GF)
- Pumpkin Pie (GF pie crust, recipe to come)
Vegan Galette des Rois
- Chocolate-Covered Cranberries (GF, recipe to come)
- Macarons (GF)
Lightly Steamed Green Beans with Garlic and Slivered Almonds
- 1 lb fresh green beans, washed and trimmed
- 1/2 cup slivered almonds
- 5 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- oil for frying and dressing
- Stem the beans over 1 inch of boiling water for 5 minutes (cook to al dente, do not over cook!)
- Plunge beans into ice water to retard cooking.
- In a sauce pan, saute the almonds in about 1 tbl of olive oil until fragrant (these burn quickly). Add the garlic and continue cooking for an additional minute.
- Toss with the beans, salt, pepper and additional olive oil to taste.
- Toss with an optional vinaigrette of 2 tablespoons extra-virgin olive oil, 1 tspwhite-wine vinegar, 1 teaspoon Dijon mustard, and 2 tsp lemon juice.