Thanksgiving for All – Vegans, food allergies…

NoStir Butternut Sage Risotto

A vegan, a cousin with a nut allergy and a sibling who can’t have soy walk into Thanksgiving dinner… it sounds like the start of a joke, but it’s the reality of most family meals these days. So, how do you serve a delicious meal that everyone can enjoy, without spending your whole holiday in the kitchen creating five versions of each dish?

New Plant Protein Milk from Bolthouse Farms is a delicious alternative made with pea protein – it’s vegan, non-GMO and does not contain common allergens like dairy, nuts and soy, or intolerances like lactose and gluten. It has a thick, creamy consistency and clean flavor, and it has 10g of protein per serving, compared to only 1g in a serving of almond milk!

It’s perfect to have on hand for after-dinner coffee or morning cereal for holiday guests, and below are three delicious recipes that are sure to be a hit at any Thanksgiving gathering – No-Stir Butternut and Sage Risotto, Pumpkin Coffee Cake Muffins and Double Dark Chocolate Cookies.

No-Stir Butternut and Sage Risotto
6 servings

2 tablespoons olive oil
2 garlic cloves, minced
¼ cup chopped fresh sage
1 teaspoon fine sea salt
½ teaspoon black pepper
1½ cups arborio rice
½ cup dry white wine
3 cups vegetable broth
1 (15-ounce) can butternut squash puree
1 cup Bolthouse Unsweetened Plant Protein Milk


  1. In a large saucepan or Dutch oven heat oil over medium. Add garlic, sage, salt, and pepper and cook, stirring, 1 minute. Stir in rice. Toast rice in oil until lightly browned, about 4 minutes.
  2. Stir in wine and cook until evaporated. Stir in broth and squash, bring to a simmer, cover, and simmer gently until broth is absorbed, about 20 minutes.
  3. Remove lid and stir in milk. Cook until milk is absorbed and rice is creamy, about 3 minutes.

Pumpkin Coffee Cake Muffins

Pumpkin Coffee Cake Muffins
14 muffins

2 cups cup-for-cup gluten-free flour blend
2½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 (15-ounce) can pumpkin puree
½ cup coconut oil, melted
1/3 cup packed brown sugar
¼ cup flax meal
1 cup Bolthouse Vanilla Plant Protein Milk
1 teaspoon vanilla

For the streusel:

1/3 cup cup-for-cup gluten-free flour blend
1/3 cup packed brown sugar
½ teaspoon pumpkin pie spice
¼ teaspoon fine sea salt
1 tablespoon plus 2 teaspoons coconut oil, melted

For the glaze (optional):

6 tablespoons powdered sugar
1 tablespoon Bolthouse Vanilla Plant Protein Milk
1 teaspoon maple syrup


  1. Preheat the oven to 350?. Line a standard 12-cup muffin tin plus 2 more standard muffin cups (or bake in 2 batches) with paper liners or spray with nonstick cooking spray.
  2. In a large mixing bowl whisk together flour, spices, baking powder, baking soda, and salt. In a second bowl whisk together pumpkin, coconut oil, sugar, flax meal, milk, and vanilla. Fold wet ingredients into dry ingredients and divide between muffin cups.
  3. For streusel, in a small bowl mix together flour, sugar, spices, salt, and coconut oil with a fork until coarse crumbs form. Sprinkle streusel over muffins.
  4. Bake until browned, about 30 minutes.
  5. If making the glaze, in a small bowl whisk together powdered sugar, milk, and maple syrup until smooth.
  6. Cool muffins in pan for 5 minutes, then transfer to a rack to cool completely. Drizzle glaze over them before serving, if using.

Double Dark Chocolate Cookies

Double Dark Chocolate Cookies
20 cookies

¾ cup diced avocado
1 ripe banana (about ¾ cup sliced)
¼ cup coconut or date sugar
¼ cup Bolthouse? Chocolate Plant Protein Milk
½ cup oat flour
½ cup almond meal
1/3 cup Dutch process or dark cocoa powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup dark chocolate chunks


  1. In a food processor combine avocado, banana, and sugar and pulse until smooth. Add milk and pulse until combined.
  2. In a medium bowl whisk together flour, almond meal, cocoa powder, baking soda, and salt. Add to food processor and pulse until just combined. Transfer batter to a bowl and stir in chocolate chunks. Refrigerate dough for 1 hour.
  3. Preheat oven to 375?. Grease a cookie sheet or line with parchment.
  4. Using a tablespoon, drop dough onto cookie sheet 2” apart. Bake 12-15 minutes or until dry to the touch and set. Let cool completely.

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