Thanksgiving Side Dishes - Prostate Cancer Foundation

The PCF wishes you and your family a very Happy Thanksgiving and provides these recipes for healthy side dishes from Beth Ginsberg! For additional recipes, you can visit our Thanksgiving recipes from last year here.

Corn Pudding

1 cup	egg product
2 tbsp	all purpose flour or corn flour
1 ½ tbsp	maple syrup or natural cane sweetener (optional)
¼ tsp	sea salt
1 ¾ cups	vanilla soymilk (or 1% milk)
4 cups	fresh corn off the cob

Place all ingredients in a blender and purée.
Spray a baking pan with a non-stick cooking spray and pour in the puréed batter.
Preheat oven to 350˚ and bake for 45 minutes or until golden.

Mashed Potatoes with Olive Oil, Chives and Sea Salt

2 lbs	Yukon Gold potatoes (peeled and large dice)
1 clove	garlic
½ cup	chicken stock, organic fat free milk, or plain unsweetened soymilk
3 tbsp	extra virgin olive oil
2 tbsp	fresh chives
to taste	sea salt (large flakes)
to taste	cracked black pepper

Add potatoes to a large pot with enough water to cover them by an inch or so and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
Drain the potatoes, return them to the pot, and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
Mash by your method of choice.
Blend in milk or chicken stock and olive oil.
Season to taste with sea salt and cracked black pepper.
Fold in chives.

Sautéed Kale with Lemon and Raw Walnuts

2 bunches	black kale (or your preference) washed, diced and with cleaned veins
1 tbsp	fresh chopped garlic
1 tbsp	lemon zest
1 tbsp	citrus or plain extra virgin olive oil
½ cup	raw walnuts
to taste	crushed red chilies or cracked black pepper
to taste	sea salt
juice from ½ lemon (about 1½ tbsp)

Place olive oil and garlic in pan and sauté for ½ minute.
Add kale and lemon zest.
Toss for about 1 minute and add lemon juice. For softer kale, toss for 2 to 5 minutes.
Add walnuts and season to taste with sea salt and crushed red chilies or cracked black pepper.

Peas, Soybeans and Wild Mushrooms

1 tsp	olive oil or truffle olive oil
1 lb	organic green peas
1 lb	shelled soybeans
½ cup	sliced shitake mushrooms
1 cup	sliced crimini or button mushrooms
2 tbsp	chopped shallots
to taste	sea salt or truffle sea salt
to taste	cracked black pepper

Sauté shallots in olive oil on low heat.
Add mushrooms and sauté for 1 minute.
Add peas and soybeans and sauté for 5 minutes until hot.
Season to taste with sea salt and cracked black pepper.

Thanksgiving Side Dish Recipes