You know I’ve never been much into holiday-themed recipes, but I’ve been alllllll about these Thanksgiving recipes lately: Pumpkin Pie, Apple & Chestnut, and all of those sweet potato recipes. I have more coming up next week, too! It’s probably because Thanksgiving is my favorite holiday. Food, food, food…but no commercialism!
This obsession has grown recently due to the fact that I won’t be able to enjoy much Thanksgiving food this year. As a vegetarian, I could still enjoy all my favorites: corn, squash, potatoes, stuffing, pumpkin pie, etc. Now, however, I have to accept that fact that all of these items are generally loaded in butter. Le sigh. As a result, I’ve turned to oatmeal to satisfy any Thanksgiving cravings (although I may actually make some herbie-friendly Thanksgiving foods on my own).
This recipe painted stars in my night sky. It placed the mist around the waterfalls. It put the shimmer on a rainy street.
I love Thanksgiving so much. Who wants to have a plant-based Thanksgiving dinner with me? I’ll bring the roasted delicata squash. 🙂
What you'll need:
- 1 tbsp diced celery
- 1 tbsp diced onion
- 1/2 cup rolled oats (I use Country Choice Organic)
- handful of cooked and peeled chestnuts, halved or quartered
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp dried sage
- handful of frozen corn, fresh cranberries, cubed sweet potato, or cubed baked potato (optional)
- pinch of salt & pepper
- 1/2 cup milk of choice (unsweetened and unflavored) or vegetable broth
How to make it:
- In a small skillet, cook onion and celery with a bit of oil or cooking spray for about two minutes so they're not so raw.
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, add all ingredients (including sauteed onion and celery) except for the milk. Stir. Then, stir in milk.
- Transfer to the ramekin and bake for 25 minutes. Top with cranberry sauce and serve!