Mouthwatering Thanksgiving turkey, mashed potatoes with gravy and pumpkin pie might satisfy our test buds, but holiday meals can wreak havoc on our waistlines. Thankfully, we have some low calorie Thanksgiving cocktails courtesy of Amoretti for those who want to imbibe for 165 calories or less!
Sip and Fall
1 oz. watermelon vodka
1 oz. Amoretti Premium Sour Apple Martini Mix
3 oz. club soda
Combine the vodka and martini mix in a glass, add ice and top with club soda. Garnish with a green apple slice (optional).
1 oz. Amoretti Premium Pear Martini Mix
12 oz. (1 bottle) low calorie hard cider (Amoretti recommends Magners Irish Hard Cider, Crispin Original or Michelob ULTRA Light Cider)
Gently combine both ingredients in a tall glass. Garnish with a pear wheel (optional).
Mango You Didn’t!
2 oz. Amoretti Premium Cosmopolitan Martini Mix
1 oz. mango nectar
6 oz. club soda
Gently combine all ingredients in a glass and fill with ice. Garnish with a lime wheel (optional).
½ pump Amoretti Premium Gingerbread Syrup
½ oz. Amoretti Premium Pomegranate Martini Mix
4-6 oz. nonalcoholic sparkling apple cider
Gently combine the gingerbread syrup and pomegranate martini mix in the bottom of a champagne flute. Fill with the sparkling cider. Garnish with a thin apple slice (optional).
One thing many vegetarians will have to break to their family at one point or another is that they will no longer be eating turkey on Thanksgiving. People will ask you why you can’t just eat meat on this one day. They may say that they thought you still ate chicken and turkey. They may fear that you will bring Tofurkey.
Another problem vegetarians and vegans may face when it comes to a large dinner gathering is having diverse and nutritious options. I’m sure I’m not the only one who has been tempted to just go for a 100% pie and potatoes diet, but let’s be honest…even for a holiday, that’s not the healthiest. Many pre-made options are highly processed and salty. Plus, isn’t it much more fun to mix it up a bit? Don’t you want some protein in there? Time to step it up!
Fear not, my veggie friends. I’ve gathered some of the best vegetarian and vegan recipes out there, tried and tested.
Baked Tofu (Vegetarian/Vegan)
Ready for a super simple, protein packed recipe?
It’s a pretty simple process, as detailed in this Whole Foods step by step recipe. I like to coat the tofu cubes in olive oil with a brush, and then sprinkle sugar in the raw or other seasonings. Spicy, savory, sweet, it’s up to you! The tofu comes out crunchy and golden.
Roasted Chickpeas (Vegetarian/Vegan)
The chickpea, or garbanzo, is a diverse little legume. It can be made into flour, hummus, falafel…but it’s pretty great in its bean form, too, and don’t you forget it! A friend of mine gave me the idea to roast chickpeas with some spices a few years ago, and it has been a favorite ever since. I often serve it at dinner parties, and I’m complimented on how delicious it is. The recipe is also pretty basic. As a spice, I prefer to add cumin and turmeric, maybe a kick of cayenne. Or add some sriracha after roasting them. Especially tasty with some sauteed kale on the side. And healthy!
A quiche can be so very festive and, let’s be honest, it’s like you’re getting to jump straight into the pie portion of the meal.
My sister enjoys making a broccoli and cheddar quiche for the holidays, similar to this recipe. If you want to make it a tad easier, you can pick up a pre-made crust. Whole Foods has some great gluten free and dairy free crusts, if you prefer, and you can always make this recipe vegan with a milk and butter substitute and egg replacer. I’ve prepared this vegetarian and gluten-free and vegan, and didn’t have a problem with any of the variations!
Festive Quinoa (Vegan)
Quinoa is nutritious, and this recipe is flavorful and festive.
We served this last year and I enjoyed it quite a bit. For added flair, we added cranberries with orange essence. Quite filling!
Zucchini Boats (Vegetarian/Vegan)
It’s a combination of boats and zucchini. What more could you ask for?
I follow a recipe similar to this one, but honestly, I use whatever floats my boat. Pun intended.
Brown rice, couscous, some beans, grape tomatoes, it’s all fair game! Scoop out the zucchini filling (aside from the seeds) and mix with your filling of choice. Fill the boats with the cooked mixture, and bake! Sprinkle cheese/vegan cheese of your choosing. Once again, I also like to just spot with sriracha. You’re ready to sail!
Sweet Potato & Black Beans (Vegetarian/Vegan)
I initially made a recipe similar to this one as a vegan burrito a few years back, omitting the cheese in lieu of avocado. However, this recipe also works great without wrapping everything burrito style. Sweet potatoes and black beans are an absolute winning combination!
Polenta with Eggplant (Vegetarian/Vegan)
My friend gave me a recipe book that has a recipe like this one in it, and it has become one of my favorites. I admit that I cheat and buy the Trader Joe’s polenta. I tend to omit the cheese on this as well.
Fellow vegetarians and vegans, what has been your Thanksgiving plight? Do you have any favorite meals for this time of year?
One thing I love about Thanksgiving is sharing all of the food, and the fortune of being able to try so many recipes. I’m thankful that I have these options. I also believe that everyone’s body is different, and just because a diet works for you does not mean that it is for everyone. While I am a vegetarian for ethical reasons, I initially stopped eating meat because I simply don’t enjoy eating it. However, I think it is nice to keep in mind that not everyone who is sharing your Thanksgiving with you will share these views, and they should be able to eat in peace. I have many friends and family who have diets based on personal beliefs and/or health restrictions, and Thanksgiving should be a time of sharing and giving, not judging. I think it is important to remember this because I am often asked if I am angry at others for eating meat, and I don’t think that is a kind way to approach what is said to be a kind diet.
I hope you all have a great holiday, and I would love to hear your recipe ideas!
Homemade gravy is a staple at any quality Thanksgiving celebration and can be a deceptively fickle beast. Considering that the amount of drippings varies depending on the size of the turkey you are cooking don’t hesitate you may have to add another cup-or-so of turkey stock and more slurry if you’d like more gravy to go around the table. Also, if the gravy is not thickening enough you may have to double the corn starch.
Ingredients and Procedure
When the turkey is finished and is removed from the pan place the pan and remaining drippings on the stovetop over two burners on medium heat.
Bring the drippings to a boil and scrape the pan to deglaze. You can add some broth or white wine to deglaze.
Add salt and pepper to taste. When the contents are boiling and all the scraps are off the pan you can add about 8-12 ounces of broth or stock.
Bring back to a boil.
At this point add slurry* and stir for about 5-8 minutes or until the gravy thickens (the slurry has to cook or you will taste the corn starch.)
Pour through a strainer into a sauce pan. Set aside and heat before serving. When you let the gravy sit in a pan it may form a film on top, just stir when it heats up.
*Slurry: In a cup or bowl mix 1- 1 1/2 teaspoons of corn starch to a cup of COLD water. Mix thoroughly and remember to stir the gravy when adding the slurry or the gravy will lump up.