This week, vegan chef Doug McNish has some great recipes for a trio of Thanksgiving essentials: Cranberry sauce, mashed potatoes, and roasted fall vegetables. “These are all perfect for this time of year,” Doug says. Whether you serve them at your holiday table, or just make them for dinner tonight, all three are delish ways to take advantage of abundant fall produce without added meat, fat, or dairy. (There’ll be plenty of the latter two during dessert.)
6 cups fresh or flash frozen cranberries
1/4 cup orange juice
1/4 cup to 1/2 cup agave
pinch of salt
1. Place the cranberries in a small saucepan along with the orange juice, agave, and salt.
2. Bring to a boil and reduce to a simmer. Cook for roughly ten minutes over a medium flame.
3. Taste for sweetness. More agave may need to be added according to taste.
Creamy Coconut Garlic Mashed Potatoes
1 small onion, finely diced
2 tsp grapeseed or other neutral-flavored oil
6 cloves garlic, pureed
1 can full-fat coconut milk (300 ml, or 1 1/4 cups)
1 to 2 cups unsweetened soy milk
12 cups quartered Yukon gold potatoes
- Bring a small sautée pan to medium heat. Cook onions in grapeseed oil until slightly golden. Add in all the garlic and cook until very fragrant.
- Add in all the coconut milk and season mixture with salt and pepper. Bring to a simmer and keep warm.
- Meanwhile, put all the potatoes into a large pot and just cover with cold water. Bring to a boil and cook until fork tender.
- Drain potatoes and mash with a potato masher.
- Add onion and coconut milk mixture. Add enough soy milk until desired consistency is reached.
- Season to taste with salt and pepper and serve immediately.
Roasted Fall Vegetables
2 cups each carrots, squash, cauliflower, and parsnips
1/2 cup vegetable oil
salt and pepper
2 Tbsp each ground nutmeg, cinnamon, clove, and allspice
2 Tbsp chopped fresh thyme
- Preheat oven to 325 degrees F.
- Chop vegetables approximately two inches long and one inch across; keep vegetables separate.
- Toss each vegetable with one tablespoon oil, one teaspoon salt and pepper, and spice. Carrots with clove or allspice; squash with cinnamon; cauliflower with thyme; and parsnips with clove, allspice, and cinnamon.
- Place vegetables in single layer on a baking sheet and roast at 325 degrees for ten minutes. Increase temperature to 400 degrees and roast for an additional ten minutes until color is achieved and vegetables are fork tender.
Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. Doug is into “cruelty-free” food – and we are into him. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, but he’s kindly offered to visit us with a new raw or vegan recipe every other week. Check out Doug’s past recipes for Blisstree here.