An Indulgent (yet Nutritious) Thanksgiving Menu

November 16, 2017

Everyone’s favorite food holiday is coming up so we put together a complete menu (mocktail included) of indulgent, yet nutritious, recipes for your Thanksgiving meal. We promise your whole family will love it!


  • Joanie’s Braised Red Cabbage


4 tablespoons cooking olive oil

1 head red cabbage, cored and sliced

1 medium yellow onion, thinly sliced

½ cup apple cider vinegar

½ cup dry red wine

¾ cup of filtered water

1 tablespoon maple syrup

1 sweet apple, peeled, cored and cut into small cubes

3 bay leaves

Salt and pepper to taste


  1. Heat oil over medium heat, add onion and cook until translucent. Add cabbage, vinegar, wine, water, maple syrup, and salt. Stir and cook covered over medium heat for about 5 minutes.

  2. Reduce heat to medium-low and continue to cook, covered, stirring occasionally for about 30 minutes. Stir apple into cabbage and cook, covered, for about 20 minutes or until soft. Season with fresh pepper and serve.


  • Carolina’s Butternut Squash Soup with Pumpkin Seeds


   3 tablespoons olive oil

   1 large butternut squash, peeled, seeded, and cut into cubes

   1 medium yellow onion, peeled and chopped

   1 celery stalk, chopped

   2 carrots, peeled and chopped

   ½ tablespoon Pumpkin pie spice

   32 ounces vegetable broth    

   Salt and pepper to taste

   Roasted pumpkin seeds for serving


  1. Heat olive oil in a large pot. Add butternut squash, onions, celery and carrots and cook over medium-low heat until fragrant. Reduce heat to low, pour in vegetable broth and cook covered for about 30-40 minutes or until completely soft.

  2. Allow soup to slightly cool then use an immersion blender and blend until smooth. Add more stock if consistency is too thick. Season to taste with salt and fresh ground pepper.

  3. Serve topped with pumpkin seeds


  • Carolina’s Simple Fried Mushrooms


   3 tablespoons olive oil

   1 pound oyster mushrooms (or shiitake works well too), cleaned and dried

   1 tablespoon chopped thyme

   1 tablespoon chopped parsley

   1 tablespoon chopped sage

   Sea salt and pepper to taste


Preheat the oven to 375 degrees. Cover the mushrooms with oil, chopped herbs, sea salt and pepper and place on a baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. Serve immediately.



  • Vegan Make-Ahead Panzanella from “Oh She Glows”


  • Creamy No-Bake Pumpkin Pie from “The Minimalist Baker”

(Please substitute canned pumpkin puree for homemade)


  • Cranberry and Lime Mocktail