How about adding some delicious, healthy, plant-based recipes to your Thanksgiving dinner menu? These recipes are easy to make, and you and your guests will feel light on your feet after eating!
Find more recipes for Thanksgiving at arcadianews.com or on my Instagram:
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- 4 large potatoes, washed (do not peel)
- 3 tbsp. avocado oil + more for initial brushing
- 3 garlic cloves, crushed
- 2 tbsp. nutritional yeast
- 1 tbsp. fresh rosemary, minced
- 1 tsp. pink salt
- Pinch of red pepper flakes
- Italian parsley for topping
1. Preheat oven to 425ºF.
2. Cut vertical slits about 1/8” apart in the potatoes, stopping about 1/2” from the bottom. Place on a baking tray.
3. Brush with avocado oil and sprinkle with salt. Bake for 30 minutes.
4. Mix together the oil, garlic, spices and nutritional yeast. Set aside.
5. Take the potatoes out of the oven. The potato slices should have started to peel away from each other. Now take the oil/spice mixture and spoon it in between the potato slices.
6. Bake for another 30-45 minutes until the potatoes have browned and the edges are crispy.
7. Top with chopped parsley and serve! You can cut these in half if they are too big per serving.
- 1 tbsp. oil or broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. each: onion powder, salt, smoked paprika
- ½ tsp. cinnamon
- ¼ tsp. red pepper flakes
- 1 can (14.5 oz.) fire-roasted tomatoes
- 1 can (15.5 oz) black beans, drained
- 1 can (15.5 oz) pinto beans drained
- 1 can (15 oz.) pumpkin puree
- 2 cups vegetable broth
- 1 lime, juiced
Toppings: avocado, cilantro, red onion, dairy-free sour cream
1. Heat the oil or broth in a large soup pot on medium-high. Add the onion and garlic and sauté for five minutes, stirring frequently.
2. Add the peppers and cook for five more minutes.
3. While that is cooking, add the chili powder, cumin, onion powder, salt, smoked paprika, cinnamon and red pepper flakes to a small bowl, so they are ready to go.
4. Add the spice mix, tomatoes, black beans, pinto beans, pumpkin and broth to the pot. Stir and bring to a boil, then lower to a simmer for 20 minutes.
5. Add lime juice and serve. Top with avocado, cilantro, red onion and dairy-free sour cream if desired.
Butternut Squash Mac & Cheese
- ½ cup raw cashews
- ½ yellow onion, chopped
- 2 cups butternut squash, chopped
- ½ cup vegetable broth
- ½ cup nutritional yeast
- 1 ½ tsp. salt
- ½ tsp. garlic granules
- ¼ tsp. pepper
- ¼ tsp. smoked paprika
- ¼ tsp. turmeric
- 1/2 lemon, juiced
- 1 tsp. Dijon mustard
- 16 oz. macaroni noodles
- ½ cup reserved pasta cooking water
1. Soak the cashews in boiling water for 15 minutes. Drain.
2. Add the onion and squash to a medium pot and cover with water. Bring to a boil, turn the heat down to medium and cook about 10 minutes or until the vegetables are tender. Drain.
3. Cook the macaroni and drain.
4. In a small bowl, mix the nutritional yeast and the spices together. Set aside.
5. Add the drained cashews, onion, squash, broth, nutritional yeast, spice mixture, lemon juice, mustard, and reserved cooking water to a high-speed blender. Blend until smooth.
6. Combine the pasta with the sauce. Ready to serve! Top with chopped parsley or cilantro if desired.
- ½ cup coconut or brown sugar
- 3 tbsp. cornstarch
- 1 cup unsweetened almond milk (or any plant-based milk)
- ½ cup full fat coconut milk from a can
- 1 ¼ cup pumpkin puree
- 1 ½ tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- Graham crackers and whipped cream for topping
1. Add sugar and corn starch to a medium-size pot. Stir, getting rid of any lumps. Whisk in the almond milk and coconut milk until it is combined.
2. Add in pumpkin, and with the heat on medium, whisk for about 5-10 minutes until the mixture thickens.
3. Remove from heat and add vanilla and pumpkin pie spice. Stir to blend.
4. Pour into either one large serving bowl or individual dishes or jars.
5. Cover and refrigerate for 2 hours so it can set.
6. Top with whipped cream and crushed graham crackers.
Roasted Squash Salad
- 1 bag (16 oz.) pre-cut butternut squash
- Cooking spray
- 1 bunch dino kale
- Juice of one lemon
- 1 tsp. salt, divided
- ½ tsp. pepper, divided
- 2 tbsp. oil
- 3 tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- ½ cup toasted pumpkin seeds
- 1 large apple, diced
- ½ cup dried cranberries or cherries
1. Preheat oven to 375 degrees.
2. Spread out the squash on a baking sheet lined with parchment paper. Spray with cooking spray and shake on ¼ tsp. of salt and pepper. Bake for 20 minutes (longer if your pieces are bigger)
3. Strip the stems from the kale and cut them into slivers. Squeeze the lemon juice on the kale with ¼ tsp. of the salt. Now with your hand, massage the kale for several minutes until it is reduced in size
4. In a small bowl, stir together the oil, vinegar, ½ tsp. of the salt, ¼ tsp. of the pepper, and garlic powder. Set aside.
5. Add the pumpkin seeds to a small pan and cook on medium heat for 3 minutes until you hear a snapping noise and the seeds look toasted—no need to add oil to the pan.
6. Toss the cooked squash, apple, dried cranberries, pumpkin seeds, and dressing with the kale.
- 3 large avocados
- 1 cup mango, diced
- 2-3 tbsp. red onion, diced + more for garnish
- 1 jalapeno, de-seeded and minced
- 1 lime, juiced
- 1/3 cup cilantro, chopped + more for garnish
- ½ tsp. cumin
- 1 tsp. coarse salt
1. Halve the avocados and remove the pits. With the avocado on a cutting board, slice it lengthwise in the skin, then crosswise. Scoop out the diced avocado into a large bowl. Repeat for all avocados. Once you are done, add to a large bowl and mash the avocado with a fork until it is broken down but still chunky.
2. Hold the mango with the thinner width side up—slice on either side of the large pit. With the mango halves on a cutting board, cut into the skin lengthwise and crosswise as you did for the avocado. Scoop out the mango into the bowl with the avocado.
3. Now add the red onion, jalapeno, lime juice, cilantro, cumin and salt. Mix well and serve!