Thanksgiving Traditional Clean Side Dishes

Thanksgiving Side Dishes found on Clean Cuisine I am a sucker for tradition, but when you are trying to get healthy or teach your children a new tradition- these are some great recipes!

Pomegranate-Rutabaga Low-Fat Gravy Recipe

  • 1 cup defatted turkey broth (see below)
  • 1 1/2 cups chopped organic un-waxed rutabaga, peeled, cut into 1/2 inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white whole wheat flour
  • 2 tablespoons all-natural orange marmalade
  • 1/2 cup plus 1 tablespoon pomegranate juice (not from concentrate)
  • 1/4 cup dry white wine
  • Unrefined sea salt, to taste
  • White pepper, to taste
  1. Pour all of the drippings (turkey juices plus fat) from the bottom of the pan into a gravy separator or measuring cup. Spoon off the fat and discard it, reserving 1 cup turkey broth. Set aside.
  2. Cook rutabagas in a large pot of boiling salted water until tender, about 15 minutes. Drain rutabagas and transfer to a food processor or blender; process until chopped but still chunky. Set aside.
  3. Add olive oil and flour to a medium-sized saucepan; heat over medium-high heat, whisking constantly, for 2 minutes. Stir in the rutabaga puree.
  4. Add turkey broth to the rutabaga mixture. Stir in the marmalade, pomegranate juice and wine. Simmer the sauce for 25 minutes. Season with salt and white pepper to taste. Use a handheld stick blender to process into a smooth gravy. Serve warm.

 

Green Bean Casserole with Pumpkin Seed Crumble

Serves: 6 

  • 1/3 cup cashews plus 3/4 cup water
  • Unrefined sea salt (for boiling water), plus more for seasoning
  • 1 1/2 pounds organic green beans, ends snapped and broken into bite-sized pieces
  • 7 ounces shitake and oyster mushroom mix, cut into bite sized pieces
  • 5 ounces baby portabella mushrooms, brushed clean and stems discarded
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
  • 1 tablespoon minced garlic
  • White pepper, to taste
  • 2 tablespoons white whole wheat flour (such as King Arthur brand)
  • 1/2 cup raw pumpkin seeds, plus more for garnish
  • 1/4 cup whole wheat panko crumbs
  1. Place the cashews and water in a mini food processor or high speed blender (such asVitamix) and process until smooth and creamy. Set cashew cream aside.
  2. Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
  3. Prepare an ice bath by filling a large bowl with cold ice water and ice. Set aside.
  4. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Drain the beans again in a colander. Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
  5. Break the mushroom tops into pieces using your hands.
  6. In a large skillet over medium heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat. Add the cooked green beans into the skillet with the mushrooms and gently toss. Transfer the green bean-mushroom mixture to the prepared baking dish. Season green beans with salt to taste.
  7. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over low heat and whisk constantly for 1 minute. Add the cashew cream very, very slowly and continue whisking until all of the cream is used and the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
  8. Add the pumpkin seeds, panko crumbs, and remaining 2 teaspoons extra virgin olive oil to a food processor; process by pulsing about 10 quick times. Season with salt and pulse again. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.

Quinoa Stuffing

Ingredients:

  • 1 cup quinoa
  • 2 1/2 cups vegetable broth
  • 2 bay leaves
  • 1 yellow onion, diced
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup seitan, chopped small (optional)
  • 1/2 cup sliced mushrooms
  • 2 tbsp butter or vegan margarine
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 slices dried or lightly toasted bread, cubed
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 – 2 cups vegetable broth

Preparation:

In a medium saucepan, simmer quinoa in 2 1/4 cups vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves.Pre-heat oven to 375 degrees.

In a large skillet, sautee onions, celery seitan and garlic in butter or vegan margarine until almost soft. Add mushrooms and heat a few more minutes, until onions are clear and mushrooms are soft.

Add thyme, sage, salt and pepper, stirring quickly just to lightly coat and toast the spices.

Reduce heat to low and add cubed bread and nuts, stirring to combine well. Add vegetable broth until bread is well moistened.

Add quinoa and gently toss to combine well.

Transfer to a casserole or baking dish, and bake at 375 degrees for 30-35 minutes.

 

I hope you enjoy these recipes I have shared with you! I will be sure to let you know how I enjoy them =) Thanksgiving is about giving thanks so be sure to enjoy your thankfulness as well!