Simple and Delicious Thanksgiving-inspired Recipes
There’s nothing worse than getting the turkey sweats when preparing Thanksgiving dinner – and you haven’t even eaten the turkey yet!
For many, prepping in advance is key, and allows you to spend more time with your loved ones and less in the kitchen! What’s not to love about that? What’s more, when there’s the added benefit of additional protein, omegas and fiber, there’s no reason not to go back for seconds!
So, this thanksgiving, give your oven some
hemp lovin’! Between the protein-rich Hemp Hearts to omega-filled Hemp Oil,
you’ll bring a new kind of hearty to your plate. These quick and easy
Thanksgiving dishes are sure to leave everyone’s plates “hemp-ty” at the end of
Appetizer: Warm Butternut Squash Goat Cheese Dip
What’s better than a warm butternut squash at Thanksgiving dinner? A warm butternut squash goat cheese dip! Start off the evening with this simple dish, including Hemp Hearts that’ll add a rich nutty taste and 12g of Omegas 3 & 6.
- 2 1/2 cups Butternut squash, peeled and cubed
- 3 tbsp. Olive oil
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1/4 tsp. Garlic powder
- 1/8 tsp. Ground nutmeg
- 1/4 cup Manitoba Harvest Hemp Hearts
- 3 113 g/4 oz. Goat Cheese
- 3 tbsp. Freshly chopped herbs: oregano, parsley and sage
- Preheat the oven to 425°F. Add the butternut squash to a baking sheet lined with parchment paper and toss with olive oil, salt, pepper, and garlic powder.
- Bake for 30 minutes (flipping halfway through) or until they are tender. Remove the squash from the oven and drop the temperature to 350°F.
- Add the squash, goat cheese, nutmeg, and Hemp Hearts to a food processor and blend until smooth. Pour the dip into an oven-safe dish and bake for 20 minutes or until the dip is warm all the way through.
- Transfer to a serving dish, if desired, or leave it in the oven-safe dish. Top with chopped herbs, extra Hemp Hearts and serve with your favourite veggies or crackers.
Entrée: Cauliflower Hemp Mash
It’s all fun and games until your jeans don’t fit. That’s why our cauliflower mash is the perfect healthy alternative to heavy mashed potatoes – plus it’s dairy and sugar-free too!
- 1 small Cauliflower
- 3 tbsp. Manitoba Harvest Hemp Oil
- 1-2 tbsp. Hemp Hearts
- 1 garlic clove
- 1 small onion
- 1/4 cup vegetable stock
- Sea salt
- Handful parsley
- Saute onion and garlic until translucent
- Chop cauliflower finely and add to pot with 1/4 cup veg stock
- Cover and Cook for 15 mins on medium heat until it softens (but is not mushy and overcooked), it should still hold together but you can cut through it easily with your wooden spoon
- Transfer to blender and add hemp oil, sea salt, pepper and Hemp Hearts.
- Blend until smooth
- Transfer to a bowl and top with fresh parsley, a drizzle of hemp oil and sprinkle on Hemp Hearts, sea salt and pepper as desired.
Dessert: Dairy-Free Pumpkin Pie
Finish off your hemp hearty dinner with a classic pumpkin pie. Our Hemp Yeah! Max Fibre adds a whole 13g of fibre goodness to serve a smile in every slice.
- 16 oz unsweetened pumpkin puree
- 1/2 cup almond milk
- 1/2 cup organic maple syrup
- 2 eggs
- 1/4 cup Hemp Hearts
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. sea salt
- 1/4 tsp. ground cloves
- 1/2 tsp. vanilla
- 1 cup coconut flour
- 1 cup almond flour
- 1/4 cup Hemp Yeah! Max Fibre – Unsweetened
- 2 tsp. xanthan gum
- 2 tbsp. coconut palm sugar
- pinch of salt
- 8 tbsp. coconut oil, melted
- 1/2 cup cold water
- 4 tsp. cider vinegar
Coconut Whipped Cream:
- 1 can of coconut milk (refrigerated overnight)
- 1 tbsp. of vanilla
- 2 tbsp. of maple syrup
- Preheat over to 350F. Grease a 12″ glass pie pan and set aside.
- Add all filling ingredients in a large bowl and stir until well combined.
- In a separate bowl, combine the flours, Hemp Yeah! Max Fibre – Unsweetened, xantham gum, coconut palm sugar, and sea salt.
- Whisk together coconut oil, water, and cider vinegar and pour into the dry ingredients.
- Mix the ingredients until well combined and press into the bottom of the greased pie pan. Depending on how thick you make the crust, you may have some leftover dough. You can wrap it in plastic wrap and freeze it or double the filling recipe and make two pies.
- Pour the filling on top of the crust and bake for 40 minutes.
- To make the Coconut Whipped Cream, take the coconut milk can out of the fridge and use a can opener to open it. Drain out the liquid and scoop the thick coconut milk into a bowl and add the vanilla and maple syrup.
- Use a whisk or electric beaters to beat the coconut mixture until it’s stiff and resembles whipping cream.
- Allow the pie to be completely cooled before cutting.
- Add a dollop of Coconut Whipped Cream on top and serve.