Best Health

GIVE THANKS FOR Vegetables

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Move over, turkey. Veggies fresh from the fall harvest can be even more impressive at the Thanksgivi­ng table. Kelly Childs and Erinn Weatherbie, the mother-daughter duo behind Kelly’s Bake Shoppe in Burlington, Ont., offer ideas for a plant-based autumnal spread from their cookbook Made With Love. Not ready to go whole veg for Thanksgivi­ng? These ideas also play well in supporting roles.

ROAST WITH THE MOST

Try roasting caulif lower for your showstoppi­ng main. “Caulif lower develops a wonderful nutty f lavour when it’s roasted, which makes this dish something special,” says Childs. Try it with a silky butternut squash sauce, which adds colour and sweetness.

MIXED UP MASH

Mashed potatoes might be the tradition, but your guests will be pleasantly surprised when you switch them up for sweet potatoes, which are loaded with vitamins A and C. Add some chipotle for a little kick to complement their sweetness.

LOAF IT

Try a loaf made of hearty vegetables and grains, such as lentils, squash, quinoa and millet — it’s a nutritious stand-in for traditiona­l stuffing.

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