VEGAN RECIPE:

2 sweet potatoes cubed

2 cups of kale

Pulled Mushrooms:

4 oyster mushrooms

Olive oil

BBQ Sauce:

1 tbsp smoked paprika

1 tbsp soy sauce or tamari

1 tbsp date honey (optional)

1 tbsp tomatoe paste (100%, no added sugar)

1 tsp apple cider vinegar

Lentil Stuffing:

5 ends of whole-grain bread*

2 cups cooked green lentils

3 Tbsp olive oil

1/2 cup white onions (diced)

3/4 cup celery (diced)

2 carrots

Salt & pepper

Cranberry Vinaigrette:

4 Tbsp frozen cranberry’s or raspberries (if you can’t find cranberries) defrosted

2 Tbsp maple syrup (optional)

1 pinch each sea salt and black pepper

2 Tbsp red wine vinegar

1 Tbsp lemon juice

2 Tbsp olive oil

((2 Tbsp water (plus more to thin))

1 garlic clove

1/4 red onion

Process in food processor

TURKEY BOWL:

2 sweet potatoes cubed (or a combo of sweet potato, butternut squash, pumpkin)

2 cups of cubed winter orange vegetables

2 cups of kale or spinach or your favorite greens

Oil of your choice

Garlic salt, pepper, (red pepper flakes optional, other fave roasting vegetables seasonings)

Crasins

Pecans

2 Crispy Turkey Drumsticks: (see recipe above)

Stuffing:

1 box of crackers, ritz type or your favorite (if dryer, may need more oil)

3 Tbsp olive oil

1/2 cup white onions (diced)

3/4 cup celery (diced- optional)

4 cloves garlic

2 carrots (or 6 baby carrots)

Crasins (optional)

Jalapeño (diced without seeds or red pepper flakes for heat-optional)

Salt & pepper

Shallow baking sheet

Cranberry Vinaigrette:

4 Tbsp frozen cranberries or raspberries (if you can’t find cranberries) defrosted

2 Tbsp maple syrup (optional)

1 pinch each sea salt and black pepper

2 Tbsp red wine vinegar

1 Tbsp lemon juice

2 Tbsp olive oil

(2 Tbsp water (plus more to thin)

1 garlic clove

1/4 red onion

Process in food processor