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With Thanksgiving just around the corner, I know a lot of vegan folks stress about what to serve their families. Last year, Alan and I spent the holiday with non-vegan friends and we brought food for ourselves with plenty to share. Our friends were so sweet and made sure they had foods that we could eat, and everyone was happy.
While this year we’re just playing the holiday low-key and not hosting or traveling, I wanted to make sure that you had plenty of options. I’m delighted to share some recipes made courtesy of Julieanna Hever, the Plant-Based Dietitian, and host of Veria Living TV’s show, “What Would Julieanna Do?”
These four dishes would be great for both vegans and non-vegans alike, and I love Julieanna for sharing them with us (I got to thank her personally when we met in person for the first time just a few weeks ago).
[1/4] cup wheat-free tamari
2 TB. balsamic vinegar
1[1/2] TB. garlic, minced
[1/4] cup vegetable broth
1 TB. chopped fresh rosemary or 1 tsp. dried rosemary, crushed a bit with your fingers
1 TB. chopped fresh thyme or 1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
[3/4] tsp. ground fennel seed
[1/2] tsp. crushed red pepper flakes
2 (8-oz.) pkg. tempeh, cut into quarters
1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a Silpat liner.
2. In a medium bowl, combine tamari, balsamic vinegar, garlic, vegetable broth, rosemary, thyme, basil, oregano, ground fennel seed, and crushed red pepper flakes. Add tempeh cutlets, and stir well to evenly coat. Transfer tempeh cubes to the prepared cookie sheet, and spread out into a single layer.
3. Bake for 15 minutes. Remove from the oven. Stir tempeh with a spatula, and spread out into a single layer again. Bake for 10 to 15 more minutes or until tempeh is golden brown around edges. Remove from the oven. Serve hot or at room temperature as desired.
Kale Salad with Maple Mustard Dressing*
Zest and juice of 2 lemons
1 [15-oz.] can cannellini beans, rinsed
[1/4] cup tahini
[1/4] cup stone-ground mustard
3 TB. Braggs Amino Acids (or wheat-free tamari or low-sodium soy
2 TB. 100% pure maple syrup
[1/4] cup nutritional yeast flakes
[1/2] cup water
1. Place all ingredients into blender and blend until smooth.
2. Serve over kale salad or any salad, vegetables, baked potatoes,
steamed veggies, etc.
*Recipe inspired by Chef AJ’s House Dressing
You can follow this link to watch Julieanna making the kale salad here:
Berry Apple Relish
1 pound fresh cranberries. finely chopped
2 tart green apples, peeled, cored, and finely chopped
[1/2] cup 100% fruit apricot jam
[1/2] cup 100% pure maple syrup
10 oz. package frozen raspberries, thawed and drained
Juice of 1 lemon
1. Mix ingredients in large bowl until well-combined.
Chocolate Chip Pumpkin Muffins
1 medium banana, mashed
1 (15-oz.) can sweet pumpkin puree
1/4 cup 100% pure maple syrup
1 tsp. vanilla extract
2 cups whole oat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup grain-sweetened dairy-free chocolate chips
1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
What are you planning to make this Thanksgiving? I’m thinking a lentil loaf (maybe this one by Dr. Fuhrman that my friend Wendy got permission to post), Julieanna’s Berry Apple Relish (I’ll probably sub date syrup for the maple syrup), my Curry Cauliflower Rice, and maybe my Pumpkin Pie Pudding (i.e. filling without the crust).
You can find other healthy holiday ideas on my friend Helyn’s blog; she’s an amazing recipe creator and photographer.
Also, don’t forget to check out the “Holiday Recipes” category on Vegan Delish, my healthy cooking app featuring over 140 recipes.
Let’s make it a priority to fill our tables with health-promoting, compassionate foods this Thanksgiving and really feel gratitude for all of the wonderful people and opportunities in our lives. I know that I continue to lean heavily on my friends for support (that means you!) and I am thankful for each and every day, despite the challenges that we all face.
P.S. To really help us stay on track with our healthy habits, Dr. Fuhrman is doing a Holiday Health Fest Kick-Off today!