Thanksgiving is almost here! Here are some nutritious (yet also very, very delicious!) alternative takes on Thanksgiving classics. Cater to your guests with certain dietary restrictions and preferences while also still offering an enticing, healthier option for everyone else.
Japanese Yams with Cashew Cream
from Melissa Wood Health
3-6 Japanese yams
1 Tbsp Coconut Oil
- 1 TspVanilla Extract
- 1 Tbsp Kimera Kacao Booster
- 1 Tsp Sea Salt
- 1/2 Cup of Raw Cashews
- 1/2 Cup of Water
- 1/2 Teaspoon Sea Salt
- 1/2 Squeezed Lemon Juice
1. Pre-heat oven to 400 Degrees
2. Thoroughly rinse 3-6 Yams (adjust amount according to size of your group)
3. Cut off ends of yam then slice in wedges
4. Once halved, slice into wedges
5. Toss yams in large mixing bowl with one tablespoon of coconut oil
6. Spice Things Up! Use What You Have! (I used a teaspoon of vanilla extract, a sprinkle of Kimera Kacao Booster, and a pinch of sea salt)
7. Place wedges skin down on tray and place on bottom rack of oven
8. Bake for 38-42 Minutes
9. Top with cashew cream
Cashew cream directions:
1. Soak ½ cup of raw cashews in 1 cup of water for one hour.
2. Rinse the cashews.
3. Add cashews to blender (Click Here) with ¼ - ½ cup of water.
4. Add ½ teaspoon sea salt to blender.
5. Add ½ squeezed lemon to blender.
6. Blend for 30-45 seconds until smooth.
Vegan Mashed Potatoes & Gravy
from Rainbow Plant Life
- 1 1/2 pounds red-skinned potatoes
- 1/3 vegan Earth Balance butter, melted
- 2/3 cup raw cashews, soaked for 4 hours
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- 2 teaspoon sea salt, divided + additional salt for cashew cream*
- Freshly cracked black pepper
- 1 head of garlic
- 1 teaspoon olive oil
- Chives, sliced (for garnish)
*Sea salt tastes less salty than table salt, so if you use the latter, use less salt and taste as you go
for the Mushroom Gravy...
- 1/2 cup chopped shallots (approximately 2-3 shallots)
- 1/2 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces Shiitake mushrooms, chopped
- 1/2 teaspoon sea salt + more
- Freshly cracked black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 tablespoons spicy red wine (I used a Syrah)
- 1 cup vegetable broth
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch (or arrowroot powder)
- 2 tablespoons plant-based milk
- 1 tablespoon miso paste
- In a non-stick skillet, heat olive oil over medium-high heat and cook the diced shallots until they are translucent and lightly browned, about 3-5 minutes.
- Add the mushrooms and a generous pinch of salt and pepper, and cook for another 8-10 minutes until they release their liquid and become tender. You may need to add a few tablespoons of water to prevent the mushrooms from burning.
- While mushrooms are cooking, whisk together the nutritional yeast, cornstarch or arrowroot powder and plant-based milk until you have a thick paste.
- Add the minced garlic, thyme and rosemary and stir for a minute until fragrant. Then add the red wine, vegetable broth and soy sauce, whisking constantly and bring to a boil.
- Add the nutritional yeast paste to the pan, whisking constantly to make sure it dissolves. Then add in the miso paste and continue stirring constantly for a few minutes until the gravy is thick and flavors have melded together.
- Finish with salt and pepper to taste.
Carrot + Cardamom Soup
from Nom Nom Paleo
- 1 tablespoon coconut oil
- 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
- Kosher salt
- 1½ pounds large carrots, peeled and cut into ½-inch coins
- ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
- 1 teaspoon minced fresh ginger
- ½ teaspoon ground cardamom
- 4 cups chicken stock or Bone Broth (from Nom Nom Paleo)
- ½ cup full-fat coconut milk
- Freshly ground black pepper
- Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
- Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat.
- Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk.
- Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.
6 servings
Hands-on time: 15 minutes
Total time: 45 minutes
Classic Gluten-Free Stuffing
from Whole Foods
- 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes
- 2 shallots, finely chopped
- 2 yellow onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 tablespoons unsalted butter
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1 cup gluten-free chicken broth
- 1/4 cup chopped fresh parsley
- Canola spray oil
Preheat the oven to 300°F. Spread bread on a large rimmed baking sheet. Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. (If using premade stuffing cubes, skip this step.)
Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat. Add shallot, onion, celery and carrot and cook, stirring frequently, until soft and golden brown, about 10 minutes. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half, about 5 minutes.
Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.
Nutritional Info: (per serving) 180 calories (60 from fat), 7g total fat, 3.5g saturated fat, 15mg cholesterol, 410mgsodium, 23g carbohydrates, (2 g dietary fiber, 4g sugar), 4g protein.
I hope you have a wonderful holiday with your loved ones!