Vegan Thanksgiving

Thanksgiving is a day to contemplate and practice gratitude. Gratitude is all about celebrating and appreciating the good things in your life. However, there are two parts to Thanksgiving – THANKS and GIVING. At our celebration this year, we will discuss as a family what we are grateful for and how we will give to others in need.

We also like to involve the whole family in the dinner festivities, including the children, in picking out and making Thanksgiving dishes. Kids can help from shopping to food prepping, such as, washing veggies, cracking eggs, measuring and mixing, to setting the table, or picking flowers for the centerpiece. Older kids might like to take on making their chosen dish alone, or with some help from an adult.

The risotto recipe I choose to share today makes a great, flavorful addition to any Thanksgiving celebration, is fun to make with the little ones, and is vegan and healthy too.

Thanksgiving Risotto

Ingredients:

1 1/2 cup fresh cranberries

2 tablespoon oil   

½ teaspoon sea salt

1/2 onion, chopped (about 1 cup)

2 carrots, chopped

4 cups vegetable broth, divided

1 (15-ounce) can pumpkin purée

2-1/2 C cooked white or brown rice

2 cups thinly sliced chard or kale

3 tablespoons nutritional yeast

1/8 teaspoon ground cloves

1 tablespoon minced fresh sage

1/2 teaspoon minced fresh thyme

1/2 cup chopped pecans, toasted

Directions:

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cranberries on the baking sheet and bake about 15 minutes or until cranberries begin to burst and soften. Remove and set aside.

Meanwhile, heat oil in a large, high-sided skillet over medium heat until hot. Add onion and carrots, and cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in 1 cup vegetable broth and cook 10 minutes longer or until very tender.

Transfer vegetable mixture to a food processor or blender. Add pumpkin purée and 1/2 cup broth, and process until blended.

Add salt and pumpkin mixture back to the skillet with rice and remaining 2 1/2 cups broth, and bring to a boil. Reduce heat to medium, stir in greens, cranberries, nutritional yeast and cloves, and cook 10 minutes longer or until rice, cranberries and greens are tender.

Remove from the heat and stir in sage and thyme. Serve garnished with toasted pecans.

Many Blessings, Marta

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