Two Delicious Veggie Side Dishes for Thanksgiving

Happy Holidays! It’s that time of year again to bond with friends and family, and hopefully count your blessings. Below are two delicious and veg-friendly recipes for Whipped Ginger Sweet Potatoes, and Rosemary Green Beans with Shallots that you can add to your table on Thursday. Need more ideas? Search the blog for some of my past posts on amazing vegan pies! -XoXo Raw Girl 

Mashed Ginger Sweet Potato with Fresh Nutmeg

4 cups peeled and cubed sweet potato or
yams
1 teaspoon sea salt
2 tablespoon organic unsalted butter
½ teaspoon grated fresh ginger
¼ teaspoon maple syrup
Pinch of ground cinnamon
Pinch of freshly grated nutmeg

•  Bring a large pot of water to boil over high heat. Add the potatoes and salt and cook until tender about 25 minutes. Drain, reserve ½ cup of the cooking liquid, and return the sweet potato to the pot. 
• Add ginger, maple syrup, butter, cinnamon and nutmeg and some of the cooking liquid.
• Use a potato masher or an immersion blender to mash the potatoes. 
• Taste; you may want to add a pinch or two of salt. 
• Serve & Enjoy!

Adapted from One bite at a time by Rebecca Katz pg. 72

 String Beans with Caramelized Shallots, Rosemary and Garlic 

  1 teaspoon sea salt 

1 Lb string beans “tails removed” 

2 tablespoon extra-virgin olive oil 

2 tablespoon diced shallots 

2 tablespoon minced garlic 

teaspoon chopped fresh rosemary 

teaspoon grated lemon zest 

Spritz of fresh lemon juice 

• Fill a 4 quart pot with water about ¾ full bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch them for 3 minutes.
• Drain the string beans and place them in ice bath to stop cooking and to preserve the color
• In a sauté pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt. Sauté for 3 minutes, until shallots are golden, add the garlic and sauté for 30 seconds
• Deglaze the pan with ¼ cup of water. Add the blanched string beans and a pinch of salt. Taste for doneness.
• Add the rosemary, lemon zest and spritz of lemon juice
• Serve & Enjoy!

Adapted from One bite at a time by Rebecca Katz pg. 46