2 Thanksgiving Recipes!

Thanksgiving is the ultimate food holiday, and I’m here to share two of my favorite Thanksgiving recipes to make your celebration truly special.

SHAVED BRUSSELS SPROUTS SALAD WITH DIJON DRESSING

Serves 4

For the Salad:

5 Cups Shaved Brussels Sprouts

⅓ Cup Dried Cranberries or Chopped Dates

⅓ Cup Pumpkin Seeds

⅓ Cup Chopped Walnuts

½ Cup Shaved Parmesan Cheese

For the Dressing:

¼ Cup Olive Oil

3 Tablespoons Lemon Juice

2 Teaspoons Red Wine Vinegar

1 Tablespoon Maple Syrup

2 Teaspoons Dijon Mustard

Sea Salt and Pepper to taste

In a small bowl, whisk together all of the dressing ingredients. Set aside.

Next, add all of the salad ingredients to a large bowl and toss to combine.

Pour the dressing on top of the salad and fully combine. Let sit for 15-20 minutes, so that the dressing soaks in and the flavors develop!

Serve immediately and enjoy! Store any leftovers in an aright container in the fridge for up to one week.

Pumpkin Mousse with Maple Brittle

Serves 4 

1 cup pumpkin puree

1 cup coconut cream (the hardened cream at the top of the can of refrigerated canned coconut milk)

¼ cup maple syrup

1 tablespoon pumpkin pie spice (see how to make your own pumpkin spice in the recipe article)

1 teaspoon vanilla

¼ teaspoon salt

Refrigerate the can of full fat coconut milk for 24 hours before preparing the mousse. You will be using the hardened coconut cream at the top of the can in this recipe. Place all the ingredients into a blender. Run on high speed for about one minute (or more if needed), until the mousse is fluffy, smooth, and creamy. Refrigerate mousse until ready to serve.

Maple Nut Brittle:
¾ cup mixed raw, unsalted chopped nuts (cashews, pecans, almonds, walnuts, etc)

3 tbsp maple syrup

¾ tsp vanilla extract

½ tsp cinnamon

⅛ tsp powdered ginger

Pinch of nutmeg

Pinch of salt

Meanwhile, preheat oven to 275 F and line a small sheet pan with parchment paper.

In a small bowl, stir together all ingredients for nut brittle until well coated.

Spread onto parchment paper in a thin, even layer. Bake for 35-40 minutes, but start checking them for doneness at 25 minutes as each oven is different. Rotate the pan once during cooking. Remove from oven and let cool completely before breaking up into pieces.