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3 Thanksgiving Recipes to Enjoy Making with Seniors

There is nothing better than cooking together to spend time with loved ones during the holidays. We have three fantastic vegetarian dishes that seniors may enjoy cooking together for Thanksgiving, which is the ideal occasion to do just that.

These are some quick and simple dishes that are perfect for cooking with senior citizens. The elderly won't even find it difficult to prepare these meals. So, get in the kitchen and make some memories this Thanksgiving!

Black Bea and Cauliflower "Rice" Bowl

  • 1 tablespoon olive oil plus 2 tsp olive oil

  • 1 cup frozen cauliflower rice

  • ⅛ teaspoon salt

  • 2 tablespoons chopped onion

  • 2 tablespoons chopped green bell pepper

  • ½ teaspoon chili powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon dried oregano

  • ⅔ cup no-salt-added canned black beans, rinsed

  • 2 tablespoons chopped roasted red pepper

  • ¼ cup water

  • 1 tablespoon lime juice

  • ¼ cup shredded Cheddar cheese

  • 1 chopped tomato

  • Fresh cilantro for garnish

Step 1

In a medium pan over medium heat, warm 1 Tbsp. of oil. Salt and cauliflower rice should be added. Cook for 3 to 5 minutes, stirring often, until cooked thoroughly. Put everything in a nice bowl.

Step 2

Over medium heat, warm up 2 teaspoons of oil in the pan. Add the onion, green pepper, chilli powder, cumin, and oregano. Cook, stirring often, for 3 minutes or until the veggies are tender. Bring to a simmer after adding the beans, water, and roasted red pepper. Cook for 3 to 5 minutes, stirring regularly, until well cooked and thickened. Add lime juice and stir.

Step 3

Put the warm cauliflower rice and bean mixture in a dish for dinner. Add cheese and tomato on top. Add cilantro as a garnish.

Tofu Tacos

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ⅛ teaspoon ground cinnamon

  • 1 block extra-firm tofu, patted dry and cut into 1/2-inch pieces

  • 3 tablespoons extra-virgin olive oil

  • ½ cup chopped onion

  • 2 large cloves garlic, minced

  • 1 can black beans, rinsed

  • 2 teaspoons cider vinegar

  • ½ cup chopped cilantro

  • 8 corn tortillas, warmed

  • ¼ cup Shredded cabbage, or guacamole

Step 1

In a medium bowl, mix the chilli powder, cumin, oregano, salt, pepper, and cinnamon. Add the tofu and coat well. Place aside.

Step 2

In a large nonstick pan, heat 2 tablespoons of oil over medium heat. Add the onion, and stir-fry it for approximately three minutes, or until it begins to soften. Add the garlic and stir for one minute. Turn the heat up to medium-high and add the tofu. Cook, stirring periodically, for approximately 10 minutes, until it begins to brown. Add the beans and stir constantly for 2 to 3 minutes, or until cooked through. Add vinegar and cilantro after removing the pan from the burner.

Step 3

To serve, spoon about a third of a cup of tofu filling into each tortilla. If preferred, add cabbage, guacamole, or both.

Lemony Lentil Soup with Collards

  • 1 cup dried brown lentils

  • 8 cups water

  • ¼ cup extra-virgin olive oil

  • 2 medium onions and carrots, diced

  • 1 teaspoon salt, divided

  • ¼ teaspoon ground pepper

  • 3 cloves garlic, chopped

  • 1 teaspoon ground coriander

  • 6 cups chopped collard greens

  • ¾ cup chopped fresh cilantro

  • 1-pound small yellow potatoes, quartered

  • Juice of 1 lemon, plus wedges for serving

Step 1

Start with cleaning the lentils and rinsing them thoroughly.

Step 2

In a small saucepan, combine the lentils and 3 cups water. Bring to a boil, covered. Reduce heat to maintain a simmer and cook, covered, for 25 to 30 minutes, or until vegetables are soft.

Step 3

Meanwhile, in a big saucepan over medium heat, heat the oil. Cook, stirring occasionally, until the onions and carrots are golden brown and slightly caramelized, 15 to 20 minutes. Cook, stirring constantly, for 1 minute after adding the garlic and coriander. Cook, stirring periodically, until the collard greens and cilantro have wilted, about 1 minute.

Step 4

Cook for 30 seconds, scraping up any browned pieces from the bottom of the pan. Add the lentils and their liquid, potatoes, lemon juice, the remaining 4 cups water, and 1/2 teaspoon salt. Bring the water to a boil over high heat. Reduce the heat to low, cover, and cook for 12 to 14 minutes, or until the potatoes are soft.

Step 5

Serve with lemon wedges.

Finally, pick one of these three Thanksgiving dishes to make with elders. You'll both appreciate it. So start preparing and spend some time with loved ones this holiday season!


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