We all know that the secret to a flawless Thanksgiving is preparation. That’s why I decided to take my new Ilve cooking range for a test drive to make sure I understood all of the functionality, tricks and nuances of my new oven! Let me tell you about the menu I’m planning, and how I’m putting this amazing appliance to work. For me, it’s all about the vegan side dishes. I have to cook a turkey, because majority rules in this instance, but there MUST be delicious vegan side dishes available as an alternative, and to help my family be healthier (without even noticing it).
Want to learn more about Ilve ranges? Click Here!
BRAISED RAPINI WITH GARLIC
- 1 large bunch broccoli rabe (rapini), tough stems removed
- 4-5 cloves garlic, smashed
- 2 tbsp olive oil
- salt and fresh pepper
- pinch crushed red pepper flakes (optional)
Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add broccoli rabe and blanch one minute. Remove from water and DRAIN WELL in a colander. Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes. Roast 15-20 minutes.
ROASTED BEETS WITH ORANGE AND GINGER
- 4 medium beets (about 1 1/2 pounds), trimmed and scrubbed
- 3 tablespoons olive oil
- 1 medium orange
- 1 1/2 teaspoons sherry vinegar
- 3/4 teaspoon grated fresh ginger, or to taste
- 1/4 cup pecan halves, toasted and broken in half lengthwise
Heat oven to 425°. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.
SNOW PEAS, PEAS AND CARROTS
- 2 cups carrots, cut into matchsticks
- 2 cups snow peas, trimmed
- 1 cup garden peas, frozen
- 1 tbsp toasted sesame oil
- 1 tbsp Tamari
- 1 tbsp black sesame seeds
Blanche all the veggies in a large pot of boiling, salted water, drain. Heat sesame oil in wok until very hot. Add veggies and stir for no more than one minute. Transfer veggies to a serving dish. Sprinkle with Tamari and sesame seeds.
What is your favorite Thanksgiving side dish recipe? Let me know in the comments.
