What I’m Making this Thanksgiving (Vegan and GF)

Thanksgiving is a weird holiday for vegans, vegetarians and a lot of other people with food restrictions. The day is alllllll about the food (and family, and being thankful of course) so it can make things awkward if you can’t or don’t want to partake in the usual T-day fare.

This year will be my third as a vegan (well, 2 years ago I wasn’t quite vegan but my Thanksgiving was) and I’ve come a long way since then in terms of meal planning and finding healthier options. I am not a fan of the fake turkey and other meat options, so I’ll be making plenty of vegan and gluten free side dishes for me and my family to enjoy this year. All the recipes I’m planning on making are very friendly to almost any diet–vegan, gluten free and even paleo people can get in on these recipes and enjoy the holiday without having to compromise their health or moral standards. Note: I plan on making some changes to each of these recipes but feel free to check out the original!

Pumpkin & Pistachio Sweet Potato Fritters via Happy.Healthy.Life. (vegan, gluten free, grain free)

Photo from Whole Foods.

Photo by Whole Foods Market.

Sweet potatoes are possibly my favorite food ever, and paired with pistachios/pumpkin seeds and sauteed in coconut oil is even better. The simple ingredient list is a winner, and I plan on pairing these with some kind of PB and maple sauce.

Maple and Date Brussels Salad via Hummusapien (vegan, gluten free, grain free)

Photo courtesy of A Little Saffron.

Photo courtesy of A Little Saffron.

Another Thanksgiving-perfect side dish. What’s not to love about Brussels sprouts shredded to make a salad, then tossed with some dates and maple syrup?

Garlicky Parsnip Mash (vegan, gluten free, grain free, sugar free) via Affairs of Living

 

Photo by Whole Foods Market.

Photo by Whole Foods Market.

I’ve never been a fan of greasy, glue-y mashed potatoes but if you want the tradition factor without all the unhealthy ingredients, look no further than these white potato imposters! Rich in fiber, potassium and vitamin C, parsnips perfectly imitate fluffy potatoes when blended with a few, whole foods ingredients. If you want a cheesy flavor, toss in some nutritional yeast.

Chia Caramel Pecan Pie via This Rawsome Vegan Life (vegan, raw, gluten free, grain free)

Photo courtesy of This Rawsome Vegan Life.

Photo courtesy of This Rawsome Vegan Life.

I love all the recipes I’ve tried from this blog, like I’m literally obsessed. I’ve been wanting to make a raw pecan pie for awhile and Emily from This Rawsome Vegan Life has the perfect, totally decadent, Thanksgiving-dessert worthy option for one. Featuring dates, nuts and chia seeds, this pie is the perfect mix of indulgent and healthy.

What are you making for Thanksgiving?

Countdown to Christmas Recipes: Pecan Pie Pecans

First things first: thanks for all the great responses and advice on my last two posts! I really appreciate all you had to say and hopefully I can put it in to use and start working on getting rid of that annoying calorie counting habit.

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Who doesn’t like the flavors of the holiday season? Peppermint (my personal favorite), gingerbread, eggnog, spices, pumpkin (I know, it’s more of a fall thing but it’s still sticking around), cranberry…there’s a flavor for everyone to enjoy. The holidays are not just about the food, of course, but enjoying the special food of this time of year is a big part of the experience.

One of my other favorite Christmas-y flavors is pecan. I don’t know why it reminds me of Christmas but it does and I love its roasty flavor. Last year at this time I came up with a couple recipes using pecans–coffee maple pecan butter and raw mini pecan pies. I’m not even sure that I’ve ever had real pecan pie, but I do know that I love that flavor, all caramelized and gooey.

So why not take the flavor of a pecan pie and add it to…pecans? Over Thanksgiving break, I was planning on making some grain free maple pecan bars for the big day, but the crust didn’t turn out great and I almost scrapped the whole thing. But then I tasted the pecan topping and thought, “Wow, this tastes like pecan pie!” So I decided to roast the pecans and they turned out amazing.

Roasting nuts at home is super easy, and you can add whatever flavors you want. Obviously these are inspired by the classic pecan pie and they really do taste like pie. Trust me.

Ummm, yum!

Pecan Pie Pecans (vegan, gluten free)

1/2 cup raw pecans

2 tbsp Grade A maple syrup

1/2 tbsp coconut oil

1 tsp almond butter (I used AB that’s just made from almonds)

sea salt, to taste

In a medium pot over high heat, bring maple syrup, coconut oil and almond butter to a boil, whisking frequently. Stir in pecans and sea salt; make sure pecans are mostly covered with the maple syrup mixture. Preheat oven to 375. On a baking sheet lined with foil, spread pecans out in 1 layer. Bake for 10 to 15 minutes, or until pecans start to caramelize. Makes about 1/2 cup. 

Do you like pecan pie? What’s your favorite holiday flavor?

This recipe was submitted for Healthy Vegan Friday #19.