Healthy Thanksgiving

SIMPLE-Vegan-Stuffing-loaded-with-fiber-protein-and-perfect-for-Thanksgiving-and-fall-meals-vegan
pumpkin pie
chestnut
skinnytaste
cheesecake
  • SIMPLE-Vegan-Stuffing-loaded-with-fiber-protein-and-perfect-for-Thanksgiving-and-fall-meals-vegan pumpkin pie chestnut skinnytaste cheesecake

Easy as Pie

I like to think of Thanksgiving as more than just a food comatose endeavor celebrated with family, friends, close ones and unbuttoning pants. There is a simple way to go about this holiday in a healthy manner, and it’s definitely worth exploring a realm of dairy-free and gluten-free recipes that are delicious and won’t kill your health routine. From stuffing to pumpkin pie, we’ve

got you covered in the recipe department. Spoiler alert: the baked pears with walnuts and honey only contains 5 ingredients–you’re going to want this for breakfast everyday…guaranteed.

Vegan Stuffing via Minimalist Baker

  • 1 large loaf wholegrain bread or 2 small baguettes, cubed & set out to dry overnight (~9 cups loosely packed)
  • 3/4 cup uncooked green lentils
  • 3 Tbsp olive oil or vegan butter (or a mix of both)
  • 1/2 cup white onions, diced
  • 3/4 cup celery, diced
  • salt & pepper
  • 3 – 3 1/2 cups vegetable broth (+ more for cooking lentils)
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped

Full recipe here

“I can’t believe it’s not Pumpkin Pie” via A Dash of Compassion

For the crust:

  • 2 1/4 cups raw pecans
  • 4 dates
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • pinch of sea salt

For the filling:

  • 1/2 cup raw cashews or macadamia nuts
  • 1/2 cup maple syrup
  • 2 tbsp agave nectar
  • 1/2 cup coconut oil
  • 1/2 cup + 2 tbsp carrot juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1/2 tbsp chopped thyme

Full recipe here

Roasted chestnut and fennel soup via Lean and Meadow

  • 500g fresh chestnuts, roasted and chopped coarsely (see method below)
  • 2 tbs olive oil
  • 1 leek (about 1 cup) sliced
  • 1 small fennel bulb (about two cups) diced
  • ½ cup dry white wine
  • ¼ tsp dried thyme (1/2 tsp fresh thyme)
  • 2 bay leaves
  • 1 litre good quality vegetable stock
  • ¼ tsp flaked sea salt
  • ¼ tsp fresh cracked pepper

Full recipe here

Baked pears with walnuts and honey via Skinny Taste

  • 2 large ripe pears
  • 1/4 tsp ground cinnamon
  • 2 tsp honey
  • 1/4 cup crushed walnuts
  • (optional) yogurt or frozen yogurt

Full recipe here

Salted Caramel Cheesecake via Tasty Yummies

raw pecan crust:

  • 1 cup pecans
  • 1 1/2 cups Medjool dates

salted caramel cream sauce

  • 1/2 cup raw cashews
  • 3/4 cup water
  • 1 1/2 cups Medjool dates, soaked
  • raw sea salt, to taste (Moroccan Atlantic raw coarse sea salt)

cheesecake layer

  • 2 cups cashews, soaked several hours
  • juice of two lemons
  • 1/2 cup salted caramel cream sauce (see recipe above)
  • 1/2 cup Irish moss paste (see instructions here)

Full recipe here

 

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Such a great alternative! The pumpkin pie looks so good! Xx