I don't do meat anymore which makes Turkey Day...well...not a day to eat turkey! For me anyway! I love feasting on savory and sweet Thanksgiving style foods though and want to share a few of my favorite recipes! All are super healthy and equally delicious. Enjoy!
APPETIZER
Beet the Detox Salad
Beets are rich in butane, a natural digestive system helper which is fantastic for liver cleansing and digestion.
Makes 4 side servings.
Ingredients:
1 large beet, coarsely grated
1 large carrot, coarsely grated
1 large apple, diced
2 tbsp almonds, chopped
2 tbsp flax, hemp, perilla, or pumpkin seed oil
2 tbsp lemon juice
4 cups mixed greens
Optional additions:
2 tbsp fresh dill or parsely, finely chopped
2 garlic cloves, minced
1/4 tsp gray sea salt or pink rock salt
Directions:
1.Toss all ingredients, except for the mixed greens, together in a large bowl. Mix in optional additions if using. You can make the dressing up to 2 days in advance and refrigerate.
2. Divide mixed greens between 4 plates and top with apple mixture
MAIN COURSE
Butternut Squash Lasagna
Ingredients
Olive oil
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded vegan provolone (I love Violife vegan cheeses for this!)
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large vegan eggs (mix 1 T chia seeds with 3 T water for each "egg" you need and set aside 5 minutes before mixing in OR just pour in some aquafaba (the liquid in your can of chickpeas))
2 (15-ounce) cartons of vegan ricotta cheese from Kite Hill
3 cups diced peeled butternut squash
6 cups Marinara
12 oven-ready brown rice lasagna noodles OR, if you want to cut down on your starchy carbs, cut zucchini lengthwise and use the slices as a delicious, healthy substitute for lasagna noodles
1 cup (4 ounces) grated fresh vegan Parmesan (make your own with this great recipe) - optional
1/2 cup nutritional yeast
Preparation
. Preheat oven to 375°.
. Heat a large Dutch oven coated with olive oil over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and Kite Hilll vegan ricotta "cheese" in a large bowl.
. Place squash in a water and cook briefly, just until tender.
. Coat the bottom and sides of 2 (8-inch-square) baking dishes with olive oil. Spread 1/2 cup Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over the vegan cheese mixture; spread 3/4 cup sauce over squash.
. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
. Arrange 2 noodles over sauce; spread 1 cup Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Sprinkle the nutritional yeast over the top.
. Bake at 375° for about 60 minutes.
Cranberry Quinoa
This is a new add in 2022. I did a practice run and LOVE it! It's also super easy.
serves 4
Ingredients:
Bag of fresh cranberries - organic, if you can
1 teaspoon agave
1 cup quinoa
2 cups vegan vegetable broth
2 roasted garlic cloves
1 cup of your favorite mushroom - I used maitakes
1 teaspoon each of fresh sage and fresh thyme, chopped
1/4 teaspoon cinnamon
Cracked black pepper, to taste
Directions:
Rinse the quinoa and combine it in a saucepan with the vegetable broth. Bring to a boil. Cover, lower heat and simmer about 15 minutes or until the broth is absorbed.
In the meantime, sauté the mushrooms, agave, cranberries, garlic, sage, thyme, cinnamon, and black pepper in a drizzle of pumpkin oil for about 15 minutes on low heat. Get the mushrooms to crisp up a bit. Mushrooms can absorb liquid and get soggy; if this seems like it might be a problem, you can bake or fry your mushrooms separately to get them nice and crispy and add them in at the very end.
When the quinoa is ready, uncover, fluff it and let it sit about 5 minutes. Fold in the cranberry mixture and wait another 5 minutes. Garnish with a sprig of fresh thyme and some cranberries and serve.
SIDES
Mashed Cauliflower
serves 2
Ingredients:
Medium-sized head of cauliflower, chopped into florets (about 1 1/2 lbs.)
3 roasted garlic cloves
1 teaspoon fresh thyme leaves
1 teaspoon fresh chives, chopped
salt and pepper, to taste
Directions:
Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the roasted garlic cloves and seasonings, and process to your desired texture.
Cranberry Sauce
Ingredients:
1 12 oz bag fresh cranberries
3/4 cup water
1/3 cup agave syrup
Place cranberries in a sauce pan with water and cover. Bring to a boil. Turn the heat off completely. Mix in agave and let sit for about 5 minutes. Cranberries should be broken down and saucy. Transfer to a bowl and place in freezer. Stir every few minutes to get it to cool faster. Serve when cooled.
DESSERT
Red Velvet Cake
Cake Ingredients:
1 10 oz beet cut into 8 wedges
3/4 cup plain coconut or almond milk yogurt
1.5 t vanilla extract
2 cups brown rice flour
3 t dark chocolate
1 1/4 t baking powder
1/2 t salt
1/2 cup date syrup
1/2 cup olive oil
2 vegan "eggs" - for each one, mix 1 T chia seeds with 3 T water and let sit 5 minutes aside before using OR just use aquafaba if you have a can of chickpeas on hand
Filling Ingredients:
4 oz coconut or almond milk yogurt (plain or vanilla)
2 t ripple vegan half and half
1/2 t vanilla extract
dash salt
1/8 c state syrup
Frosting Ingredients:
1/3 c sdate syrup
4 vegan "eggs" - for each one, mix 1 T chia seeds with 3 T water and let sit 5 minutes aside before using or aquafaba
1/4 t cream of tartar
dash salt
Directions:
Preheat oven to 350
Place beet in saucepan with water, bring to boil, cover and cook 10 min and then drain.
Put beet in blender, add in coconut milk and vanilla.
Combine flour, chocolate, baking powder, and salt.
Beat together sweetener, butter and oil until fluffy. Add vegan eggs/aquafaba and beat. And flour mixture and beat.
Divide batter evenly among 3 8" round metal cake pans, oiled, and bake at 350 for 24 minutes. Cool 15 minutes and remove the cakes from the pans.
To prepare the filling, place ingredients in blender until smooth.
To prepare meringue, combine ingredients in top of a double boiler and cook 2-3 minutes. Remove and beat egg mixture until soft peaks form.
Place 1 cake layer on a plate and spread half the filling on the top. Add another cake layer and spread on the rest of the filling. Finally, top it with the last cake layer and spread the meringue over the sides and top. Delish!
Pumpkin Pie
Crust
1. In medium bowl, combine both flours, salt, date syrup, and baking powder. In small bowl, mix oil and soymilk mixture.
2. Pour liquid mixture into dry ingredients, and mix with fork until dough holds together in ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
3. Roll out dough on lightly floured surface with lightly floured rolling pin, forming 11-inch circle. Line 9-inch pie plate with dough. Flute or crimp edges with fingers or fork. Refrigerate until ready to use.
4. Preheat oven to 425°F.
To make Filling:
5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.
NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.
LATER MUNCHIES
Krispy Kale Chips
Kale is the super-food of superfoods, ranking a 1000/1000 on the ANDI Scale, a measure of food's nutritional qualities. Other ingredients on Daniluk's list of critical foods: fennel, which contains "anathol...a proven anti-inflammatory;" blueberries that are "shown to reduce cortisol, which is the stress hormone;" and snap peas rich in vitamin B.
Makes about 8 cups.
Ingredients:
2 bunches green curly kale (20 cups), washed, large stems removed, torn into bite-sized pieces
1 cup fresh peanuts, soaked 2 hours
1 cup sweet potato, grated
1 lemon, juiced
2 tbsp nutritional yeast
1 tbsp date syrup - optional, for sweetness
1/2 tsp gray sea salt or pink rock salt
2 tbsp filtered water
Directions:
1. Place the kale in a large mixing bowl.
2. Process remaining ingredients in a blender or food processor until smooth.
3. Pour over kale and mix thoroughly with your hands to coat the kale. (You want this mixture to be really glued on the kale.)
4. Place kale onto unbleached parchment paper, set your oven to 150 degrees and dehydrate for 2 hours. At one point, turn over leaves to ensure even drying.
5. Remove and store in an airtight container.
APPETIZER
Beet the Detox Salad
Beets are rich in butane, a natural digestive system helper which is fantastic for liver cleansing and digestion.
Makes 4 side servings.
Ingredients:
1 large beet, coarsely grated
1 large carrot, coarsely grated
1 large apple, diced
2 tbsp almonds, chopped
2 tbsp flax, hemp, perilla, or pumpkin seed oil
2 tbsp lemon juice
4 cups mixed greens
Optional additions:
2 tbsp fresh dill or parsely, finely chopped
2 garlic cloves, minced
1/4 tsp gray sea salt or pink rock salt
Directions:
1.Toss all ingredients, except for the mixed greens, together in a large bowl. Mix in optional additions if using. You can make the dressing up to 2 days in advance and refrigerate.
2. Divide mixed greens between 4 plates and top with apple mixture
MAIN COURSE
Butternut Squash Lasagna
Ingredients
Olive oil
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded vegan provolone (I love Violife vegan cheeses for this!)
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large vegan eggs (mix 1 T chia seeds with 3 T water for each "egg" you need and set aside 5 minutes before mixing in OR just pour in some aquafaba (the liquid in your can of chickpeas))
2 (15-ounce) cartons of vegan ricotta cheese from Kite Hill
3 cups diced peeled butternut squash
6 cups Marinara
12 oven-ready brown rice lasagna noodles OR, if you want to cut down on your starchy carbs, cut zucchini lengthwise and use the slices as a delicious, healthy substitute for lasagna noodles
1 cup (4 ounces) grated fresh vegan Parmesan (make your own with this great recipe) - optional
1/2 cup nutritional yeast
Preparation
. Preheat oven to 375°.
. Heat a large Dutch oven coated with olive oil over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and Kite Hilll vegan ricotta "cheese" in a large bowl.
. Place squash in a water and cook briefly, just until tender.
. Coat the bottom and sides of 2 (8-inch-square) baking dishes with olive oil. Spread 1/2 cup Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over the vegan cheese mixture; spread 3/4 cup sauce over squash.
. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
. Arrange 2 noodles over sauce; spread 1 cup Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Sprinkle the nutritional yeast over the top.
. Bake at 375° for about 60 minutes.
Cranberry Quinoa
This is a new add in 2022. I did a practice run and LOVE it! It's also super easy.
serves 4
Ingredients:
Bag of fresh cranberries - organic, if you can
1 teaspoon agave
1 cup quinoa
2 cups vegan vegetable broth
2 roasted garlic cloves
1 cup of your favorite mushroom - I used maitakes
1 teaspoon each of fresh sage and fresh thyme, chopped
1/4 teaspoon cinnamon
Cracked black pepper, to taste
Directions:
Rinse the quinoa and combine it in a saucepan with the vegetable broth. Bring to a boil. Cover, lower heat and simmer about 15 minutes or until the broth is absorbed.
In the meantime, sauté the mushrooms, agave, cranberries, garlic, sage, thyme, cinnamon, and black pepper in a drizzle of pumpkin oil for about 15 minutes on low heat. Get the mushrooms to crisp up a bit. Mushrooms can absorb liquid and get soggy; if this seems like it might be a problem, you can bake or fry your mushrooms separately to get them nice and crispy and add them in at the very end.
When the quinoa is ready, uncover, fluff it and let it sit about 5 minutes. Fold in the cranberry mixture and wait another 5 minutes. Garnish with a sprig of fresh thyme and some cranberries and serve.
SIDES
Mashed Cauliflower
serves 2
Ingredients:
Medium-sized head of cauliflower, chopped into florets (about 1 1/2 lbs.)
3 roasted garlic cloves
1 teaspoon fresh thyme leaves
1 teaspoon fresh chives, chopped
salt and pepper, to taste
Directions:
Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender. Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the roasted garlic cloves and seasonings, and process to your desired texture.
Cranberry Sauce
Ingredients:
1 12 oz bag fresh cranberries
3/4 cup water
1/3 cup agave syrup
Place cranberries in a sauce pan with water and cover. Bring to a boil. Turn the heat off completely. Mix in agave and let sit for about 5 minutes. Cranberries should be broken down and saucy. Transfer to a bowl and place in freezer. Stir every few minutes to get it to cool faster. Serve when cooled.
DESSERT
Red Velvet Cake
Cake Ingredients:
1 10 oz beet cut into 8 wedges
3/4 cup plain coconut or almond milk yogurt
1.5 t vanilla extract
2 cups brown rice flour
3 t dark chocolate
1 1/4 t baking powder
1/2 t salt
1/2 cup date syrup
1/2 cup olive oil
2 vegan "eggs" - for each one, mix 1 T chia seeds with 3 T water and let sit 5 minutes aside before using OR just use aquafaba if you have a can of chickpeas on hand
Filling Ingredients:
4 oz coconut or almond milk yogurt (plain or vanilla)
2 t ripple vegan half and half
1/2 t vanilla extract
dash salt
1/8 c state syrup
Frosting Ingredients:
1/3 c sdate syrup
4 vegan "eggs" - for each one, mix 1 T chia seeds with 3 T water and let sit 5 minutes aside before using or aquafaba
1/4 t cream of tartar
dash salt
Directions:
Preheat oven to 350
Place beet in saucepan with water, bring to boil, cover and cook 10 min and then drain.
Put beet in blender, add in coconut milk and vanilla.
Combine flour, chocolate, baking powder, and salt.
Beat together sweetener, butter and oil until fluffy. Add vegan eggs/aquafaba and beat. And flour mixture and beat.
Divide batter evenly among 3 8" round metal cake pans, oiled, and bake at 350 for 24 minutes. Cool 15 minutes and remove the cakes from the pans.
To prepare the filling, place ingredients in blender until smooth.
To prepare meringue, combine ingredients in top of a double boiler and cook 2-3 minutes. Remove and beat egg mixture until soft peaks form.
Place 1 cake layer on a plate and spread half the filling on the top. Add another cake layer and spread on the rest of the filling. Finally, top it with the last cake layer and spread the meringue over the sides and top. Delish!
Pumpkin Pie
Crust
- ½ cup unbleached brown rice flour
- 7 Tbs. whole-wheat pastry flour
- ½ tsp. salt
- 1/8 t date syrup
- ½ tsp. baking powder
- 3 Tbs. canola oil
- 3 Tbs. soymilk plus ½ tsp. lemon juice
- 3 to 4 Tbs. water
- 2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
- 1 cup low-fat soymilk or rice milk
- 1/8 cup date syrup
- ¼ cup cornstarch
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. grated nutmeg
- ¼ tsp. ground allspice
1. In medium bowl, combine both flours, salt, date syrup, and baking powder. In small bowl, mix oil and soymilk mixture.
2. Pour liquid mixture into dry ingredients, and mix with fork until dough holds together in ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
3. Roll out dough on lightly floured surface with lightly floured rolling pin, forming 11-inch circle. Line 9-inch pie plate with dough. Flute or crimp edges with fingers or fork. Refrigerate until ready to use.
4. Preheat oven to 425°F.
To make Filling:
5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.
NOTE: If you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400°F for 30 to 40 minutes. Scoop out the cooked flesh and purée.
LATER MUNCHIES
Krispy Kale Chips
Kale is the super-food of superfoods, ranking a 1000/1000 on the ANDI Scale, a measure of food's nutritional qualities. Other ingredients on Daniluk's list of critical foods: fennel, which contains "anathol...a proven anti-inflammatory;" blueberries that are "shown to reduce cortisol, which is the stress hormone;" and snap peas rich in vitamin B.
Makes about 8 cups.
Ingredients:
2 bunches green curly kale (20 cups), washed, large stems removed, torn into bite-sized pieces
1 cup fresh peanuts, soaked 2 hours
1 cup sweet potato, grated
1 lemon, juiced
2 tbsp nutritional yeast
1 tbsp date syrup - optional, for sweetness
1/2 tsp gray sea salt or pink rock salt
2 tbsp filtered water
Directions:
1. Place the kale in a large mixing bowl.
2. Process remaining ingredients in a blender or food processor until smooth.
3. Pour over kale and mix thoroughly with your hands to coat the kale. (You want this mixture to be really glued on the kale.)
4. Place kale onto unbleached parchment paper, set your oven to 150 degrees and dehydrate for 2 hours. At one point, turn over leaves to ensure even drying.
5. Remove and store in an airtight container.
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