Last Minute Thanksgiving Recipe Ideas! | Stamford Moms

Still not sure what side dishes or cocktails to pair with the turkey… or what side dish to contribute to today’s meal? Scroll down for a few options thanks to our parent site, The Local Moms Network!

Vegan Split Pea Soup

Food contributor, Jo Keohane, mom of three and a freelance recipe developer who has worked in the test kitchens at places like Bon Appetit Magazine, Good Housekeeping, Epicurious and Food52. She runs The Family Food Kitchen website is sharing her recipe!

 

 

 

INGREDIENTS

  • 2 cups Dried Split Peas
  • 1 Onion – roughly chopped
  • 2 Carrots – large, peeled and roughly chopped
  • 2 ribs Celery – roughly chopped
  • 1 Leek – large, cleaned and sliced
  • 2 cloves Garlic – peeled
  • 1 tablespoon Olive Oil
  • Sea Salt and Black Pepper
  • 8 cups Vegetable Stock – gluten-free if required

OPTIONAL TO SERVE

  • Greek Yogurt – dairy-free
  • Chives, finely cut

INSTRUCTIONS

PREPARE THE SPLIT PEAS

  1. Place the split peas in a bowl, cover with cold water.
  2. Leave to soak for a minimum of 4 hours and up to 12 hours (or overnight). Drain.

MAKE THE SOUP

  1. Sauté the prepared onions, carrots, celery, leeks and garlic cloves in the olive oil in a large pan on a medium-low heat until soft – around 10 minutes.
  2. Season with sea salt and black pepper then add the drained split peas and vegetable stock.
  3. Bring the soup to the boil then turn down the heat to a simmer for around 40 minutes or until all the peas are soft.
  4. Stir often to prevent sticking and skim off the foam which the lentils form when cooking
  5. Season again and carefully blend the soup using an immersion or countertop blender. Blend in batches for a smooth consistency if using a countertop blender.
  6. Serve topped with dairy-free yogurt and chives (optional)

Honey & Jalapeño Sweet Potatoes

Food contributor, Kathleen Ashmore is sharing her recipe! Go to, kathleenashmore.com to find all her recipes or follow her on Instagram @kat_can_cook.

INGREDIENTS

Serves 4-6

  • 2 lbs. Sweet potatoes, peeled and sliced into thin rounds
  • 1⁄4 cup apple cider vinegar
  • 1 jalapeño or fresno chile, seeded and thinly sliced in rings
  • 1 garlic clove, thinly sliced
  • 3 Tablespoons honey
  • 1⁄4 cup extra virgin olive oil
  • 3-4 sage leaves, thinly sliced
  • 1⁄4 cup pepitas, toasted
  • Kosher salt and fresh cracked pepper.

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F.
  2. Place the sweet potatoes in a large bowl and drizzle it with the oil, 1 Tablespoon honey, and a big pinch of salt and pepper. Toss to coat evenly.
  3. Transfer the potatoes to large rimmed baking sheets, spreading evenly.
  4. Roast until caramelized, 20-25 minutes, flipping the potatoes halfway through.
  5. Meanwhile, in a small saucepan, bring the chile, vinegar, and remaining 2 Tablespoons of honey to a boil and reduce to a simmer.
  6. Reduce the heat and simmer for 4-6 minutes until syrupy.
  7. When potatoes are finished, spoon the agrodolce over them and serve right away.
  8. Finish with the pepitas and sage.

Fallen Apple Cocktail

This cocktail was shared by Lindsay Wernert Potter, the cocktail contributor for Greenwich Moms, from local restaurant Little Pub.

INGREDIENTS

  • 2oz Tito’s vodka infused with cinnamon sticks & fresh apples
  • 6oz of ginger beer
  • Bitters
  • Agave
  • Fresh apple & cinnamon stick (for garnish)
  • Lemon (optional garnish)

INSTRUCTIONS

  1. Add cinnamon and apple-infused vodka to a shaker with ice.
  2. Top with ginger beer, dash of bitters and a splash of agave.
  3. Shake or mix with ice and pour into glass.
  4. Garnish with apple, cinnamon stick and lemon (optional) and serve.

No Peel Apple Crisp

Food contributor Kathleen Ashmore is sharing her recipe. Go to kathleenashmore.com to find all her recipes or follow her on Instagram @kat_can_cook.

INGREDIENTS

Serves 6

FILLING:

  • 3 medium large apples, cored and sliced thinly
  • 1⁄4 cup unsweetened almond milk
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon arrowroot powder, or 2 teaspoons corn starch
  • 1⁄2 teaspoon kosher salt

TOPPING:

  • 1 cup almond flour
  • 1 cup old-fashioned rolled oats
  • 1⁄2 cup sliced almonds
  • 1⁄3 cup unsweetened coconut flakes
  • 1⁄2 cup Grade B maple syrup
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 cup coconut oil, room temperature (can sub butter)

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees F.
  2. Make the filling: In a medium bowl, gently toss sliced apples with the rest of the ingredients until combined, then pour into a pie plate or cast iron skillet and spread evenly. Set aside.
  3. Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. This won’t take long.
  4. Arrange the topping on the apple filling and bake for 40-45 minutes until the fruit is soft and bubbling and the top is golden brown.
  5. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.

These recipes originally appeared on our parent site, The Local Moms Network.

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