My Menu for Thanksgiving Brunch
Thanksgiving is a wonderful day we should all enjoy with family and friends, its a day to reflect and remember all the wonderful things we have been given. Thanksgiving dinner comes with a lot of competition when you have large families and a significant others family to think of. This year I decided the best way to spend time with the people I love was to have a thanksgiving brunch with the people closet to my heart. This is going to menu to serve 8-10 people.
Pumpkin Pie Pancakes:
- 1 cup of flour (I used un-bleached baking flour, but a gluten free version may work better for you)
- 2 tbsp. of maple syrup (plus more to taste)
- 2 tbsp. of baking powder
- pinch of salt
- 1 cup of mylk of choice (I used unsweetened vanilla almond)
- Half a can of organic canned pumpkin
- 1 tsp. of cinnamon
- 1 tsp. of pumpkin spice
- Low fat cooking spray
- In a small bowl mix dry ingredients (flour, baking powder, salt).
- In a large bowl mix wet ingredients (mylk, maple syrup, pumpkin).
- Slowly poor the wet ingredients into the dry until fully incorporated.
- Stir in the cinnamon and pumpkin spice.
- Spray a large fry pan with the cooking spray and heat to medium high.
- Make 2 pancakes at a time by dropping 2 large spoonful per pancake on the fry pan.
- Heat until bubbly and easy to flip with a spatula (I find vegan pancakes to take a bit longer than if you're use to cooking with dairy/processed ingredients).
- Top with as much maple syrup as you like.
My son devoured 3 of these today and he is not a big eater, this is a new weekend favorite.
Sautéed Cinnamon Apples:
Sautéed Cinnamon Apples:
- 8-10 red delicious apples peeled and decided
- 1/2 cup of raisins (chopped dates would work too)
- Vegan butter (or coconut oil)
- Half a lemon
- Cinnamon
- In a large bowl with the decided apples squeeze lemon juice over the apples then coat with cinnamon.
- Coat the bottom of a large fry pan with vegan butter (or coconut oil (I am personally very allergic to coconut so I use vegan butters a fair amount)).
- In the fry pan sauté the apples until soft.
This is a wonderful topping to the Pumpkin Pie Pancakes or eaten alone on the side.
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Roasted Rosemary Sweet Potato:
- 6 large sweet potatoes, peeled and diced
- 3tbs of oil of choice
- Fresh rosemary
- Cinnamon
- Pre-heat oven to 425.
- Peel and dice sweet potato's and place in a large bowl.
- In the large bowl put 3tbs of oil over the sweet potato and shake bowl until sweet potatoes 's are coated.
- Put as much cinnamon as desired over coated sweet potatoes and shake the bowl until the sweet potatoes are covered lightly in cinnamon.
- Cover a large baking dish or cookie sheet in parchment paper, and spread out an even layer of potatoes.
- Chop the rosemary and put the chopped rosemary on the baking sheet with the sweet potatoes.
- Bake for 30 minutes but could take up to an hour depending on your oven. The potatoes should be soft enough for a fork to easily pierce through, but not so soft that it becomes mushy.
This is a great accompaniment to a tofu scramble as home fry side.
Tofu Veggie Scramble:
- 2 blocks of firm tofu
- 1/2 a large onion
- 3 cloves of garlic (less of more based on preference)
- 1 bag of frozen organic broccoli florets
- Fat free organic cooking spray
- Ground pepper
- Begin by steaming the broccoli until soft but firm.
- In a large bowl crumble the tofu.
- Dice the olive and garlic and put in a small bowl.
- Cover a large fry pan with the cooking spray.
- Sauté half the garlic and onion on a medium setting.
- Once the onion and garlic appears soft but now brown add half the tofu and half the steamed broccoli until the onion, garlic, and tofu is browned.
- Repeat steps 4-6 for the second half of the garlic onion mixture, tofu, and broccoli
- Season with pepper to taste
Cranberry Sauce Fruit Salad:
- 6 cups of fresh (not frozen) cranberries
- 2 cups of orange juice (fresh squeezed if possible)
- 1 cup of pure maple syrup
- The seeds of 1 pomegranate
- Once mixture reaches a boil reduce to a medium low simmer for 15mins (un-covered).
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