Alternative Thanksgiving Meal

Vegetarians have a lot to be thankful for this season too, like this holiday menu!

Pumpkin and Sage Lasagna: Vegetarian Thanksgiving Meal from Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)

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PRODUCE
  • Baby Arugula – 4 Ounces
  • Fennel – 1 Head
  • Fresh Sage – 3 Tablespoon/4 Leaves
  • Green Apples – 1
  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
DRY GOODS &
PACKAGED GOODS
  • Lasagna Sheets – 6
DAIRY &
EGGS
  • Butter, Unsalted – 1 Tablespoon
  • Egg Yolks, Large – 1
  • Whole Milk – 1 1/2 Cup
CHEESE &
LUNCHMEAT
  • Mozzarella Cheese, Shredded – 1 1/2 Cup
  • Parmesan Cheese, Grated – 1/2 Cup
  • Ricotta Cheese – 1 1/4 Cup
SPICE & BAKING
  • Black Pepper
  • Flour – 1 Tablespoon
  • Kosher Salt
  • Nutmeg
  • Pumpkin Puree, Canned – 15 Ounces
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 3 Tablespoons
  • Apple Cider Vinegar – 2 Tablespoons
  • Honey – 2 Tablespoons

Pumpkin and Sage Lasagna

The sweet, familiar flavor of pumpkin pie in a savory, vegetarian lasagna dish.

Cooking Planit Vegetarian dish: Pumpkin and Sage Lasagna

click to try this vegetarian dish on CookingPlanit.com

The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe. 

SIDE DISH: Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Thanksgiving Vegetarian side dish: Pomegranate Kale

click to try this delicious salad in CookingPlanit.com

The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe.

SIDE DISH: Arugula, Green Apple and Fennel with Honey Vinaigrette

A light and robust salad that’s just sweet enough to appeal to all tastes.

Thanksgiving Side Dish: Arugula, Green Apple and Fennel with Honey Vinaigrette

try this wonderful side dish for free on CookingPlanit.com

The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe.

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Arugula, Green Apple and Fennel with Honey Vinaigrette

A light and robust salad that’s just sweet enough to appeal to all tastes.

Holiday Side Dish recipe: Arugula, Green Apple and Fennel with Honey Vinaigrette from Cooking Planit

click the image to try this tasty and health salad on cooking planit’s site

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Baby Arugula – 4 Ounces
  • Fennel – 1 Head
  • Green Apples – 1
CONDIMENTS, OILS
& DRESSINGS
  • Apple Cider Vinegar – 2 Tablespoons
  • Extra Virgin Olive Oil – 1 Tablespoon
  • Honey – 2 Tablespoons
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then lay each half flat and slice thinly crosswise. Place in a large mixing bowl.
  2. Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.
  3. Mix together honey and apple cider vinegar in a medium mixing bowl. Slowly drizzle the olive oil in, while whisking continuously, to create the honey vinaigrette. Season with salt and pepper to taste, then drizzle the dressing over the apples and fennel.

COOK STEPS

  1. Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.
  2. Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Sweet Potato Bisque

As good as it sounds! Creamy, smooth soup made with one of nature’s most nutrient-rich vegetables.

Thanksgiving Side: Sweet Potato Bisque from Cooking Planit

click to try this delicious recipe in Cooking Planit – free

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Celery – 1 Cup
  • Garlic Cloves – 1
  • Green Apples – 1
  • Onions – 1/2 Cup
  • Sweet Potatoes – 2 1/2 Pound
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons
DAIRY &
EGGS
  • Heavy Cream – 2/3 Cup
CANNED GOODS,
SOUPS & MIXES
  • Vegetable Stock – 1 Cup
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt
  • Dried Thyme Leaves – 1/2 Teaspoon
BEVERAGES
  • Apple Cider – 2 Cups

PREP STEPS

  1. Peel the sweet potatoes and cut into 1/2 inch cubes.
  2. Smash the garlic under the side of your chef’s knife to remove the peel, then mince the garlic.
  3. Finely chop an onion to measure the indicated amount. Add to the garlic.
  4. Cut celery into small pieces to measure the indicated amount. Add to the garlic and onion.
  5. Prepare a food processor with the blade attachment. If you don’t have a food processor, prepare a blender.

COOK STEPS

  1. Heat a large pot over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the garlic, onions, celery and dried thyme. Crush the thyme between your fingertips as you add it to the pot. Saute until onions are softened and translucent. Stir often. Do not brown.
  3. Once onions are soft and translucent, stir in the sweet potatoes. Saute until potatoes start to soften and caramelize, about 10 minutes. Continue to stir often.
  4. Once potatoes start to caramelize, pour in apple cider. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Pour in vegetable stock and water. Increase heat, bring to a boil, then lower heat and simmer until potatoes are tender, about 15-25 minutes. Place a lid partially over the pot as it simmers. Stir often.
  5. Once potatoes are tender, remove pot from heat. Carefully transfer the soup to the food processor. Blend until soup is smooth. Use caution when blending hot liquids. Work in batches if necessary.
  6. After you puree all of the soup, strain it through a fine mesh strainer back into the pot. Use a rubber spatula or wooden spoon to press the soup through the strainer.
  7. Place the pot of soup back over medium heat. Stir in heavy cream, and season with salt and pepper to taste. Heat until warmed through, then remove from heat, or keep warm over very low heat until ready to serve.
  8. Cut the apple into small diced pieces.
  9. Ladle the sweet potato bisque into soup bowls. Top with diced apple and serve warm.