We are getting close to one of the most traditional holidays of the year. Thanksgiving not only reminds us of our heritage, but also of the delicious, mouth-watering foods that have been handed down through generations. Almost everyone has their favorite Thanksgiving recipes, from grandmother’s cornbread stuffing to Aunt Lottie’s pecan pie.

In today’s world of specialty diets like vegan, gluten-free, paleo, and the long-standing vegetarian, it becomes more difficult to create a delicious and hearty Thanksgiving menu, especially if you have guests that may be on one or more of these diets. Expanding your menu to include fall fruits and vegetables often available at this time of year can help address this challenge.

Traditional Thanksgiving Menu

1. Turkey: is usually roasted. If you are stuffing it, the roasting time will take longer. A covered or uncovered roasting pan is your choice. My favorite is the brown paper grocery bag! It keeps the juices in, keeps the browning process from burning the skin before the meat is done, and is tossed in the trash when done. Easy.
2. Stuffing: basic toasted bread, celery, onion, and herbs like sage. Or try adding oysters to this and baking in a separate dish. Adding sausage, bacon, raisins, apples, or substituting cornbread for regular bread are also popular.
3. Mashed potatoes: creamy and whipped. Try adding color with some Peruvian purple potatoes.
4. Gravy: use the juice and “scrapings” from the bottom of the roasting pan. Heat slowly in a saucepan, adding flour to thicken. Stir constantly until creamy. Add cut up giblets, which include the heart, gizzard, and liver.
5. Candied yams: steamed then baked with butter, brown sugar, maybe applesauce, and nutmeg for added flavor.
6. Green bean casserole: at the top of the list of vegetable recipes from the past. Add mushroom soup as a sauce, top with crispy onion rings or slivered almonds, and bake.
7. Cranberry sauce: finely chop fresh cranberries in a food processor, add orange pieces and some zest, sugar to taste and let sit for several hours for the ingredients to mix. Don’t cook this simple recipe.
8. Pumpkin pie: use your best crust recipe, adding pumpkin puree, sugar, and spices, bake.

Vegetarian and Vegan Options

A vegetarian does not eat any meat, poultry, game, fish, shellfish, or crustacean. (1)

Vegans do not consume any animal products, including milk, eggs, or any kind of dairy product, such as cheese or butter. (2)

Adding a selection of fall vegetables as either a main or side dish should satisfy the meatless folks at your table. Keep the turkey. Its tradition. Just don’t make a tofu turkey, an option that was popular years ago. A somewhat tasteless and amusing substitute for the real thing.

1. Squashes: acorn and butternut are great for stuffing with your favorite fruits, veggies, nuts, and seasonings. Pumpkin pureed from the roasted pieces makes a great soup.
2. Brassicas: kohlrabi, cabbage, broccoli, Brussel sprouts, kale, and cauliflower all lend themselves to steaming, roasting, or raw like kohlrabi and cabbage.
3. Root vegetables: turnips, carrots, parsnips, beets sautéed in coconut oil make a tasty side dish.