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Delicious Thanksgiving Side Dishes by Chef Mareya

Maple Roasted Brussels Sprouts with Crisped Turkey Bacon

Ingredients:

  • 2-4 big handfuls of Brussels sprouts.
  • 2 tablespoons of olive oil
  • 1 package of nitrite-free turkey bacon
  • Himalayan Pink Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees
  2. Slice each sprout in half.
  3. Spread all the sprouts out on a baking pan
  4. Toss with olive oil
  5. Shower with coarse salt and fresh cracked pepper
  6. Bake for 30 + minutes until fully roasted and soft in the middle. 
  7. While the sprouts are roasting, crisp your turkey bacon in the microwave between two paper towels, high heat for about 4 minutes.
  8. When the sprouts are done, toss with the bacon and serve.

 

Roasted Garlic Mashed Cauliflower

Ingredients:

  • 1 head of cauliflower, chopped into florets
  • 1/2 red onion, diced
  • 5 garlic cloves, chopped
  • 2 Tbsp fresh parsley
  • fresh chives, minced
  • Himalayan Pink Salt and pepper

Directions:

  1. Steam you cauliflower for about 6 minutes, until fork tender. Drain, and add them to your food processor.
  2. Meanwhile, saute your onions in 1 tsp EVOO with salt and pepper.
  3. Let it soften for about 6-7 minutes, and then add your garlic.
  4. Allow your garlic to cook for a minute or so, and then add your onions and garlic to the food processor, along with the parsley, and more salt and pepper.
  5. Puree until smooth.
  6. Top with Shiitake Mushroom Pan Gravy with Leeks and fresh chopped chives.

 

Quinoa Cranberry Stuffing with ‘Sausage’ and Spinach

Ingredients:

  • 3/4 cups red quinoa (if you can’t find red, use any color you can find)
  • 1 1/2 cups low sodium vegetable broth
  • 1/2 cup dried cranberries
  • 2 tablespoons Earth Balance buttery spread
  • 2 links chicken or vegan sausage (try Field Roast)
  • 1 tablespoon minced garlic
  • 6 cups spinach leaves
  • Freshly ground black pepper 
  • 2 T pine nuts, toasted

Directions:

  1. Simmer the quinoa in the vegetable broth over low heat, until quinoa absorbs all of the liquid, about 15 minutes. Remove from heat and stir the dried cranberries in with the quinoa. Cover and set aside. 
  2. Heat olive oil in a skillet over medium heat. Cut up sausage and cook until browned. Remove from skillet and set aside. 
  3. Place garlic in skillet and sauté briefly until lightly translucent. Add spinach leaves and cook until spinach is wilted. Remove from heat. 
  4. In a serving bowl, add sausage and spinach to the quinoa mixture and top with toasted pine nuts and black pepper to taste.

 

For more of Chef Mareya's Thanksgiving dishes, click here!

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