Thanksgiving Menu for Two People

1

This combination of festive, easy-to-prepare vegan recipes is beautiful to look at, while featuring lots of bold flavor! When you are cooking for just a few, I hope this jazzy menu will come in handy! Scroll down this page for the complete meal plan and printable recipes!

FIRST COURSE
Mixed Baby Greens Salad with Dried Cherries

MAIN COURSE
Butternut Squash with Apples and Cranberries
Red Potato and Cauliflower Mash
Chili Roasted Broccoli and Mushrooms

DESSERT
Petite Apple Ramekins with Coconut-Oat Crunch
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2

"BABY GREENS SALAD with DRIED CHERRIES "

ABOUT THE RECIPE:

This is my "go-to" green salad with a jazzy holiday twist! The cherries add welcome texture and taste, complemented by the sweet and tangy balsamic dressing. For a hearty first course, serve warm crusty bread or mini-muffins on the side.

Makes 2 servings

INGREDIENTS:

SWEET BALSAMIC-MAPLE DRESSING
1 tablespoon extra-virgin olive oil
1/2 tablespoon maple syrup
1/2 tablespoon balsamic vinegar
1 rounded teaspoon stone-ground Dijon or spicy brown mustard, to taste
Salt, to taste
Freshly ground pepper, to taste

SALAD
3 to 4 cups (packed) mixed baby greens
1/2 to 1 tablespoon sweetened dried cherries
1/2 sweet red peppers, sliced into thin rings
2 tablespoons chopped walnuts, sunflower seeds or pecans

INSTRUCTIONS:

Put the Sweet Balsamic Dressing ingredients in a small bowl and briskly whisk to emulsify.
Divide the greens onto two salad plates. Top each salad with some dried cherries, pepper slices, and 1 tablespoon nuts or seeds. Top each salad with ½ of the dressing. Add salt and pepper, to taste. Serve immediately.
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3

"BUTTERNUT SQUASH with APPLES and CRANBERRIES"

ABOUT THE RECIPE:

Butternut Squash with Apples and Cranberries present a filling, colorful and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)

Makes 2 servings

INGREDIENTS:

1 medium/small butternut squash, peeled and seeded (peeling is optional)
1/4 teaspoon, plus 1/8 teaspoon salt, divided
Black pepper, to taste, optional
1 cup cooked brown rice (short or long grain), or cooked brown basmati rice
3/4 cups finely chopped spinach
1/2 medium (or 1 very small) apple, peeled, cored, and diced
2 tablespoons sweetened dried cranberries
2 tablespoons cup finely chopped walnuts or pecans
1/2 teaspoon Italian seasoning blend, all-purpose seasoning blend, or Herbes de Provence
1/8 rounded teaspoon ground cinnamon
2 teaspoons extra-virgin olive oil, optional

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper.

Cut the squash in half lengthwise to make 2 pieces. Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright while baking. Arrange the squash halves in the prepared pan. Season with 1/8 teaspoon salt and optional pepper. Drizzle 1 teaspoon optional olive oil over each squash half, if desired.

Put the rice, spinach, diced apple, cranberries, walnuts, seasoning, 1/4 teaspoon salt, and ground cinnamon in a medium-sized bowl and stir to combine.
Divide the mixture evenly into the hollowed center in each of the squash halves (see note). Tent the dish (very tightly) with foil and bake for 1 to 1 1/4 hours or until the squash is very soft. For a crispy topping, carefully remove the foil (steam will be HOT!) for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.

NOTE: Depending upon the size of your squash, this recipe might make more stuffing than needed. Put any leftover (or extra) stuffing in a covered casserole and bake it for 40 minutes. It is perfect as a side dish for another meal!
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4

"RED POTATO-CAULIFLOWER MASH"

ABOUT THE RECIPE:

Red Potato and Cauliflower Mash is an easy vegetable mash-up to serve as a hearty side dish for any weeknight supper. “Steam-boiling” the cauliflower and spuds makes it easy to mash them right in the pot, saving on clean up time.

Makes 2 Servings

INGREDIENTS:

1/2 cup water, plus more as needed
2 medium red potatoes, cubed
1/4 small cauliflower, cut into florets
1 small clove garlic, sliced
1/2 teaspoon Italian seasoning blend
1/2 large vegan bouillon cube, crumbled
1 rounded teaspoon vegan buttery spread, optional

INSTRUCTIONS:

Put the ingredients, in the order listed, in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the vegetables for 18 to 22 minutes, or until they are very soft, adding more water 2 tablespoons at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.
Move the pot off the heat, and add the optional vegan buttery spread (see important note). Mash the vegetables into a chunky purée using a potato masher and serve warm.

Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the vegetables, carefully skim off some of the liquid so the mash-up does not get “soupy” when serving.
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5

"CHILI ROASTED BROCCOLI and MUSHROOMS"

ABOUT THE RECIPE:

Chili Roasted Broccoli and Mushrooms are dressed up with a bit of chili powder and chili oil for spice, resulting in a zesty side dish that pairs well with quinoa or rice.

Makes 2 servings

INGREDIENTS:

1 small head of broccoli, cut into large florets
4 ounces cremini mushrooms, sliced in half (about ½-inch thick slices)
1 to 1½ tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
1/8 teaspoon salt, plus more to taste

INSTRUCTIONS:

Preheat the oven to 400° F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the broccoli florets, mushrooms, olive oil, and chili-infused olive oil into a medium-sized bowl and toss using a large spoon to combine. Sprinkle with the chili powder and salt and mix together using a large spoon until the broccoli and mushrooms are evenly coated.

Arrange the broccoli and mushrooms in a single layer on the lined baking sheet. Bake for 35 to 40 minutes or until the broccoli and mushrooms are very tender and the edges have become golden brown. Cool for 5 minutes and serve.
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6

"APPLE RAMEKINS with COCONUT CRUNCH"

ABOUT THE RECIPE:

There Petite Apple Ramekins with Coconut-Oat Crunch make a sweet finish to any festive fall menu. (Bonus: This dish makes a great breakfast treat too!)

Makes 2 Servings

INGREDIENTS:

1/2 heaping tablespoon vegan buttery spread, plus more for coating ramekins
1 medium/large red apples, cored and thinly sliced (do not peel)
1½ heaping tablespoons vegan dark brown sugar, or your favorite dry sweetener, divided
1 tablespoon maple syrup, divided
1/4 teaspoon ground cinnamon
1/4 cup gluten-free, quick cooking or old fashioned rolled oats
1½ tablespoons unsweetened shredded dried coconut

Preheat the oven to 400° F. Lightly coat two, 6- to 8-ounce or similarly sized, oven-safe ramekins with vegan buttery spread.

Put the apples, cinnamon, 1/2 heaping tablespoon sugar, and 1/2 tablespoon maple syrup into a medium-sized bowl. Stir with a large spoon until combined. Divide the apple mixture evenly among the prepared ramekins.

Put the oats, coconut, vegan buttery spread, and 1 heaping tablespoon sugar in the same medium-sized bowl. Mix together using your hands or a dough blender until thoroughly incorporated. Sprinkle one-quarter of the oat mixture evenly over the apples in each ramekin.

Put the ramekins in a loaf pan. Tent with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are crispy and slightly golden.

Put the pan on a wire rack and let the ramekins cool for 15 to 20 minutes. Drizzle the top of each ramekin with remaining maple syrup while they are still warm. Serve warm, or cover and refrigerate, and serve cold. Covered tightly and stored in the refrigerator, leftover apple ramekins will keep for about 2 days.

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Ingredients

Directions

1

This combination of festive, easy-to-prepare vegan recipes is beautiful to look at, while featuring lots of bold flavor! When you are cooking for just a few, I hope this jazzy menu will come in handy! Scroll down this page for the complete meal plan and printable recipes!

FIRST COURSE
Mixed Baby Greens Salad with Dried Cherries

MAIN COURSE
Butternut Squash with Apples and Cranberries
Red Potato and Cauliflower Mash
Chili Roasted Broccoli and Mushrooms

DESSERT
Petite Apple Ramekins with Coconut-Oat Crunch
______________________________________________________________

2

"BABY GREENS SALAD with DRIED CHERRIES "

ABOUT THE RECIPE:

This is my "go-to" green salad with a jazzy holiday twist! The cherries add welcome texture and taste, complemented by the sweet and tangy balsamic dressing. For a hearty first course, serve warm crusty bread or mini-muffins on the side.

Makes 2 servings

INGREDIENTS:

SWEET BALSAMIC-MAPLE DRESSING
1 tablespoon extra-virgin olive oil
1/2 tablespoon maple syrup
1/2 tablespoon balsamic vinegar
1 rounded teaspoon stone-ground Dijon or spicy brown mustard, to taste
Salt, to taste
Freshly ground pepper, to taste

SALAD
3 to 4 cups (packed) mixed baby greens
1/2 to 1 tablespoon sweetened dried cherries
1/2 sweet red peppers, sliced into thin rings
2 tablespoons chopped walnuts, sunflower seeds or pecans

INSTRUCTIONS:

Put the Sweet Balsamic Dressing ingredients in a small bowl and briskly whisk to emulsify.
Divide the greens onto two salad plates. Top each salad with some dried cherries, pepper slices, and 1 tablespoon nuts or seeds. Top each salad with ½ of the dressing. Add salt and pepper, to taste. Serve immediately.
______________________________________________________________

3

"BUTTERNUT SQUASH with APPLES and CRANBERRIES"

ABOUT THE RECIPE:

Butternut Squash with Apples and Cranberries present a filling, colorful and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)

Makes 2 servings

INGREDIENTS:

1 medium/small butternut squash, peeled and seeded (peeling is optional)
1/4 teaspoon, plus 1/8 teaspoon salt, divided
Black pepper, to taste, optional
1 cup cooked brown rice (short or long grain), or cooked brown basmati rice
3/4 cups finely chopped spinach
1/2 medium (or 1 very small) apple, peeled, cored, and diced
2 tablespoons sweetened dried cranberries
2 tablespoons cup finely chopped walnuts or pecans
1/2 teaspoon Italian seasoning blend, all-purpose seasoning blend, or Herbes de Provence
1/8 rounded teaspoon ground cinnamon
2 teaspoons extra-virgin olive oil, optional

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper.

Cut the squash in half lengthwise to make 2 pieces. Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright while baking. Arrange the squash halves in the prepared pan. Season with 1/8 teaspoon salt and optional pepper. Drizzle 1 teaspoon optional olive oil over each squash half, if desired.

Put the rice, spinach, diced apple, cranberries, walnuts, seasoning, 1/4 teaspoon salt, and ground cinnamon in a medium-sized bowl and stir to combine.
Divide the mixture evenly into the hollowed center in each of the squash halves (see note). Tent the dish (very tightly) with foil and bake for 1 to 1 1/4 hours or until the squash is very soft. For a crispy topping, carefully remove the foil (steam will be HOT!) for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.

NOTE: Depending upon the size of your squash, this recipe might make more stuffing than needed. Put any leftover (or extra) stuffing in a covered casserole and bake it for 40 minutes. It is perfect as a side dish for another meal!
______________________________________________________________

4

"RED POTATO-CAULIFLOWER MASH"

ABOUT THE RECIPE:

Red Potato and Cauliflower Mash is an easy vegetable mash-up to serve as a hearty side dish for any weeknight supper. “Steam-boiling” the cauliflower and spuds makes it easy to mash them right in the pot, saving on clean up time.

Makes 2 Servings

INGREDIENTS:

1/2 cup water, plus more as needed
2 medium red potatoes, cubed
1/4 small cauliflower, cut into florets
1 small clove garlic, sliced
1/2 teaspoon Italian seasoning blend
1/2 large vegan bouillon cube, crumbled
1 rounded teaspoon vegan buttery spread, optional

INSTRUCTIONS:

Put the ingredients, in the order listed, in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the vegetables for 18 to 22 minutes, or until they are very soft, adding more water 2 tablespoons at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.
Move the pot off the heat, and add the optional vegan buttery spread (see important note). Mash the vegetables into a chunky purée using a potato masher and serve warm.

Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the vegetables, carefully skim off some of the liquid so the mash-up does not get “soupy” when serving.
______________________________________________________________

5

"CHILI ROASTED BROCCOLI and MUSHROOMS"

ABOUT THE RECIPE:

Chili Roasted Broccoli and Mushrooms are dressed up with a bit of chili powder and chili oil for spice, resulting in a zesty side dish that pairs well with quinoa or rice.

Makes 2 servings

INGREDIENTS:

1 small head of broccoli, cut into large florets
4 ounces cremini mushrooms, sliced in half (about ½-inch thick slices)
1 to 1½ tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
1/8 teaspoon salt, plus more to taste

INSTRUCTIONS:

Preheat the oven to 400° F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the broccoli florets, mushrooms, olive oil, and chili-infused olive oil into a medium-sized bowl and toss using a large spoon to combine. Sprinkle with the chili powder and salt and mix together using a large spoon until the broccoli and mushrooms are evenly coated.

Arrange the broccoli and mushrooms in a single layer on the lined baking sheet. Bake for 35 to 40 minutes or until the broccoli and mushrooms are very tender and the edges have become golden brown. Cool for 5 minutes and serve.
______________________________________________________________

6

"APPLE RAMEKINS with COCONUT CRUNCH"

ABOUT THE RECIPE:

There Petite Apple Ramekins with Coconut-Oat Crunch make a sweet finish to any festive fall menu. (Bonus: This dish makes a great breakfast treat too!)

Makes 2 Servings

INGREDIENTS:

1/2 heaping tablespoon vegan buttery spread, plus more for coating ramekins
1 medium/large red apples, cored and thinly sliced (do not peel)
1½ heaping tablespoons vegan dark brown sugar, or your favorite dry sweetener, divided
1 tablespoon maple syrup, divided
1/4 teaspoon ground cinnamon
1/4 cup gluten-free, quick cooking or old fashioned rolled oats
1½ tablespoons unsweetened shredded dried coconut

Preheat the oven to 400° F. Lightly coat two, 6- to 8-ounce or similarly sized, oven-safe ramekins with vegan buttery spread.

Put the apples, cinnamon, 1/2 heaping tablespoon sugar, and 1/2 tablespoon maple syrup into a medium-sized bowl. Stir with a large spoon until combined. Divide the apple mixture evenly among the prepared ramekins.

Put the oats, coconut, vegan buttery spread, and 1 heaping tablespoon sugar in the same medium-sized bowl. Mix together using your hands or a dough blender until thoroughly incorporated. Sprinkle one-quarter of the oat mixture evenly over the apples in each ramekin.

Put the ramekins in a loaf pan. Tent with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are crispy and slightly golden.

Put the pan on a wire rack and let the ramekins cool for 15 to 20 minutes. Drizzle the top of each ramekin with remaining maple syrup while they are still warm. Serve warm, or cover and refrigerate, and serve cold. Covered tightly and stored in the refrigerator, leftover apple ramekins will keep for about 2 days.

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Thanksgiving Menu for Two People
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