Side Dishes Everyone Can Be Thankful For

By Julie Senger

Whether you are hosting Thanksgiving dinner at your house, or bringing a dish to someone elses home to share, you or other guests may have certain dietary restrictions due to health concerns or humanitarian reasons. The following recipes are vegan, gluten-free and delicious!

Mac n Cheese

(HappyHealing.com)

9-12oz. / 250-350g gluten-free macaroni pasta
2 tablespoons dried parsley flakes OR cup fresh parsley, chopped
1 cups cauliflower
1 cups sweet potato, diced
1 cup nutritional yeast
cup almond milk
cup extra virgin olive oil
1 clove garlic (optional)
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon yellow mustard seeds
teaspoon paprika

Procedure

- In a medium pot and steamer, bring water to a boil. Steam sweet potato and cauliflower until soft, (about 10-15 minutes).
- Cook pasta according to packet directions; drain; and set aside.
- While pasta is cooking, add everything except the parsley to a blender, and blend until smooth.
- Combine cooked pasta, blender cheese sauce, and parsley in the pot or a large bowl.
- Serve, and enjoy!

Apple, Quinoa and Kale Salad

(NaturalGreenMom.com)

1 green apple, chopped
cup cooked and chilled quinoa
As much kale as you think your crowd will eat
cup extra virgin olive oil
zest and juice of lemon
1 tablespoon mustard
Salt and pepper to taste

Procedure

For the dressing
- Whisk together olive oil, lemon juice and zest, mustard, and salt and pepper.

For the salad
- In a large bowl, combine apple, quinoa and kale.
- Toss with dressing, and serve.

Crispy Orange Cauliflower

(VeganRicha.com)

1 small head of cauliflower, cut into bite-sized florets
For Flour Mixture to Coat Cauliflower
1 tablespoon flaxseed meal + 2 tablespoons water, allow to sit until it thickens
1/3 cup water
1/3 cup corn starch
1/4 cup gluten-free flour blend or use wheat/other flour
1 teaspoon oil
For Orange Sauce
2 tablespoons oil
3-4 garlic cloves, peeled and minced
6 scallion onions, thinly sliced
Zest of 1 orange + juice of orange
2 tablespoons gluten-free soy sauce OR use coconut aminos to make soy-free
2 tablespoons rice-wine vinegar

Procedure

For the Cauliflower
- Blend all flour mixture ingredients together until a batter is formed (should be waffle batter consistency).
- Heat a skillet with cup oil on medium/high heat.    
- Dip each cauliflower floret into the batter, making sure each piece is entirely covered.
- Fry in oil until completely browned.    
- Allow the fried florets to drain on a paper towel- lined plate.
For the Orange Sauce
- In a clean skillet, heat oil and garlic for 1 minute.
- Add green onions, zest and juice. Cook for another minute.
- Add soy sauce and vinegar, and bring to a boil.
- Toss crispy cauliflower florets into the skillet, and coat thoroughly.
- Garnish with scallion onions and orange zest, and enjoy.

Baked Butternut Squash Risotto

(VegNews.com)

1-1 1/2 tablespoons olive oil
1 small sweet onion, minced
3 cloves garlic, minced
1 teaspoon minced rosemary
1 teaspoon salt
1 teaspoon pepper
1 cup Arborio rice
1/3 cup white wine
3 cups vegetable broth, divided
2 cups butternut squash, cooked and pured
1 cup chopped collard greens, stems removed
1 cup vegan mozzarella-style cheese
1/2 cup vegan parmesan cheese, divided
1-1 1/2 cups gluten-free corn Chex cereal, crushed

Procedure

- In a large frying pan, heat olive oil over medium heat. Saut onion, garlic, rosemary, salt and pepper until onions are translucent (about 10 minutes). Stir often to prevent burning.
- Add Arborio rice, and saut until rice is browned (about 5 minutes). Stir in white wine, and cook until all liquid has been absorbed. Reduce heat to medium-low, and keep a close eye on the rice while you begin the next step.
- In medium bowl, mix 2 cups vegetable broth with the squash.
- Add 1 cup of squash mixture to the rice, and let cook until absorbed, stirring continuously.
- Add collard greens, and stir to combine.
- Add remaining squash mixture to rice, and cook until absorbed (about 20-25 minutes). If rice is not yet tender, add in remaining vegetable broth cup at a time until desired tenderness is reached. Add salt to taste.
- Remove the rice from the stovetop, and preheat your oven to 385 degrees.
- Stir mozzarella and cup parmesan into the rice mixture, and transfer it to a 9 x 12-inch casserole dish. Top with remaining parmesan and Chex cereal.
- Bake the casserole for 15 minutes or until the top is golden brown. Serve hot.