The Thanksgiving Veggie Spread Your Kids Will Love
Thanksgiving has always been associated with Turkey and other non-vegetarian food. Besides, there’s also the notion that vegetarian dishes may be good for you, but not for your palate. Well, it’s time to change this misconception. Here’s the vegetarian Thanksgiving spread that’ll even get your kids lining up for seconds. Do note, that for an extra dose of healthiness, all these recipes are made either in the Instant Pot, or the oven.
For those of you unfamiliar with the Instant Pot, you could think of it as a very sophisticated pressure cooker. It shortens the cooking time while retaining more nutrition than any other cooking method. It’s also super convenient. You don’t have to be at the stove all the time. Once you’ve set the time, you can keep busy with other, more important things - like these interesting play ideas to keep your kids zen.
Thanksgiving Veggies Spread - The Kids’ Edition
Presenting Thanksgiving recipes with all the nutrition your kids deserve, that’ll also elicit the yells of ‘yummy’ you’re always craving to hear. There’s only one thing missing from this spread - a mouth-watering smoothie to wash these goodies down.
Sweet Potato Fries
Who would’ve thought that fries were healthy? Well, these baked, crunchy sweet potato fries certainly are. But - don’t tell your kids that!
Ingredients
680 g (1.5 lbs) sweet potatoes
1/2 tsp garlic powder
1.5 tbs cornstarch
1/4 tsp black pepper
1/2 tsp paprika
3 tbs olive oil
1/2 tsp salt
Instructions
Preheat your oven to 218℃ (425℉).
Peel the sweet potatoes, and slice into half-inch thick pieces lengthwise. Now slice each piece into quarter-inch thick fries. Attempt to keep the length even.
Put the sweet potato pieces into a bowl. Drizzle in the oil and toss around for an even coat.
Throw in the rest of the ingredients except for the salt, and toss again until they’re evenly spread.
Place a silicone baking mat or parchment paper on a large baking sheet. Spread the fries on it, in a single layer.
Bake the fries for 15 minutes. Then flip the fries to the other side, and bake an additional 10 minutes. If it isn’t crunchy enough, bake for 5 more minutes.
Sprinkle the fries, and serve hot to squeals of delight.
Black Eyed Peas Dip
This black eyed peas dip is the perfect accompaniment to the sweet potato fries. That’s both in terms of healthiness, as well as deliciousness. You can also add a bit of colour and crunch so your kids dip in with gusto. Pomegranates will brighten the dip and give that sweet-sour pop. Toasted sesame seeds are another good crunchy addition. You make this dip in 2 steps. First, you use an Instant Pot black eyed peas recipe to soften the main ingredient. Then, you whip the dip together in a blender.
Ingredients
450 g (1 lb) black-eyed peas, dried
6.5 cups vegetable broth
Instructions
Place all the ingredients in the Instant Pot.
Close and cook under high pressure for 25 minutes.
Let the pressure release naturally, and allow to cool.
To Bring the Dip Together
Ingredients
450 g (1 lb) cooked black-eyed peas
1 tsp dried thyme
1 minced clove of garlic
2 tsp red wine vinegar
2 tbs extra virgin olive oil
Hot sauce, as per your taste
Instructions
Place the ingredients in a blender. Let it spin until silky smooth.
Serve with a garnish of your choice.
Instant Pot Honey Glazed Carrots
This dish looks and tastes so good, your kids won’t even realize it’s made from a vegetable. If you can get your carrots in a variety of colors, even better.
Ingredients
900 g (2 lbs) baby carrots
1 1/2 tsp salt,
1/2 cup water
1-2 tbs bourbon, optional
1 1/2 tsp freshly ground cinnamon
1/2 tsp vanilla extract (pure)
1/4 cup honey
2 tbs butter, melted
Instructions
Put cleaned carrots in an insert and place in the Instant Pot
Stir 1 teaspoon of salt (and the bourbon) into the water, and dunk it upon the carrots.
Close lid and cook under high pressure for 2 minutes.
Perform a quick pressure release.
Drain water. Put honey, melted butter, and vanilla into the pot along with the carrots.
Spray the cinnamon and the remaining salt evenly.
Slowly stir till the carrots are glazed all over.
Serve warm.
Cranberry-Pear-Brie Pizza Bread
This fruity, cheesy pizza is full of zest and goodness. The kids will love it.
Ingredients
450 g (1 lb) pizza dough
2 tbs olive oil
113 g (1/4 lb) Brie, cut into slices, and then separated into small bits
1 ripe pear, in thin slices
1/2 cup whole cranberry sauce
A sprinkle of coarse sea salt
Instructions
Preheat your oven to 204.5℃ (400℉).
Take a 33cmx23cm (13”×9″) cake pan, and coat the bottom with 1 tablespoon of olive oil.
Smoothen the dough into the pan, pressing it all the way to the edges.
Spray the remaining olive oil on the dough.
Spread the cranberry sauce around, place pear slices in a single layer on top, and sprinkle the Brie.
Bake for 25 - 40 minutes, till the bottom or edges, are browned, and the dough baked through. You could also use your own dough recipe, and follow the instructions.
Sprinkle with coarse sea salt and serve.
For a dash of crunch, throw on some toasted pecan nuts. You could even add pecan nuts 5 to 6 minutes before the cooking is over.
This Thanksgiving let’s be grateful for the best things in life. Our loved ones. And of course, our veggies. Let’s make that break towards a healthier and more holistic approach to life with a vegetarian celebration. How are you spending your Thanksgiving? Tell us, we’re eager to know!