We are back with the next part of our Thanksgiving recipe roundup featuring our Registered Dietitian Nutritionist’s favorite holiday recipe picks! Read on to see our team’s go-to recipe links.
Caroline B’s pick: Chickpea Pot Pie
“Last year, we hosted our very first vegetarian thanksgiving, and I discovered what is now my all-time favorite Thanksgiving recipe, chickpea pot pie. Chickpea pot pie is warm and hearty, contains many different textures, it can feed a big crowd, and it is inexpensive to make. Best of all, you don’t have to spend all day on it like you would a turkey! This recipe uses homemade biscuits, but I pushed the easy button and used Pillsbury instead. Highly recommend for thanksgiving, or just as a delicious fall meal!” -Caroline B
Danielle’s pick: Artichokes, Green Beans and Leeks
“This is a flavorful and fiber-rich veggie side dish for Thanksgiving. I love the mix of flavors and textures with the crunchy salty pistachios and sweet, juicy pomegranate seeds to top it off. It’s easy to make and always a crowd-pleaser!” – Danielle
Jessica’s pick: Leftover Turkey Chili
“If you’re like me, you can only stand one or two leftover turkey sandwiches after the big feast. Consider giving your leftovers a new life with this Leftover Turkey Chili. This is a delicious and hearty meal that provides a good source of fiber and protein”. -Jessica
Karah’s pick: Fall Fruit Crisp
Filling Ingredients
6-8 cups cored and sliced or chopped pears and/or apples
1 cup blueberries, fresh or frozen (optional)
1 cup raisins (optional)
Juice from 1 lemon
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
Topping Ingredients
1 cup rolled oats (not quick-cooking)
1 cup chopped walnuts or pecans, toasted for 10 minutes
1/2 cup whole wheat flour
1/2 cup unsalted butter or non-hydrogenated nondairy butter
1/4 cup firmly packed light or dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon anise seeds (optional)
Preheat the oven to 350 degrees. Have ready an ungreased 8- or 9-inch square baking pan at least 2 inches deep. To make the filling, in a medium-size bowl, combine the pears, blueberries (if using), raisins (if using), lemon juice, maple syrup, cinnamon, and allspice and pour into the baking pan. To make the topping, in a separate bowl (combine the oats, walnuts, flour, butter, brown sugar, cinnamon, allspice, nutmeg, salt and anise seeds (if using). The topping should be crumbly (and chunky from the walnuts) and have the texture of wet sand. If it’s too dry, add a little more butter or a couple teaspoons of water. Sprinkle the topping over the fruit mixture, making sure it’s evenly distributed. Bake for 35-45 minutes, or until the pears and apples are soft when pierced with a fork or toothpick. Remove from oven and serve hot, warm, or at room temperature. Enjoy!
“This Fall Fruit Crisp is a scrumptious dessert alternative to traditional pumpkin pie and it is always a hit. Besides featuring delicious seasonal fruits and high fiber rolled oats, this dish is lower in sugar than most other crisps, can easily be made vegan and it fills your home with the most amazing aroma!” -Karah
