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?

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Countdown to Christmas Recipes: Almond Flour Pumpkin Chip Muffins

My Friday post was scheduled ahead of time, so I was unable to acknowledge the horrible tragedy that occurred in CT. Please keep everyone affected by the event in your thoughts and prayers.

This may seem like more of a Thanksgiving recipe than a Christmas one, but I think pumpkin is still fitting this time of year. If you’re in need of a quick dessert to take to your holiday parties, this might fit the bill. It’s healthier than most muffin recipes–it’s grain free, packs in almost 5 grams of protein (if you go by the serving size, has only 2 tbsp of added sugar in the entire recipe and is packed with Vitamin A in the form of pumpkin, but I think most people will just be focusing on the incredible taste 😉

This is a very crumbly recipe, so you should probably keep it refrigerated ahead of time if you want it to hold up at a Christmas party. But if you make it just for yourself, I’d suggest crumbling one on top of some chocolate chia pudding, a bowl of fruit or whatever you want. Messy food is fun!

almond flour pumpkin chip muffin

 

Almond Flour Pumpkin Chip Muffins (vegan, grain free, gluten free)

1/3 cup almond flour or meal

2 scoops Garden of Life RAW chocolate protein powder (or any ‘clean’ vegan protein powder of choice)

2 tbsp dark chocolate chips

1/2 tbsp baking powder

cinnamon, to taste

1/4 tsp salt

1/2 cup pumpkin puree

2 tbsp maple syrup

1/4 cup unsweetened almond milk

1 tbsp ground flax (made into flax ‘egg’ with 2 tbsp water)

Preheat oven to 350 degrees. Spray muffin tin or baking dish with nonstick spray. In a large bowl, stir together all ingredients through salt. In a food processor or blender, mix pumpkin, maple syrup and almond milk until combined. Add wet ingredients to dry and stir in flax egg until batter forms. Pour batter into muffin tins (or 1 baking dish) and bake for 20 minutes. Makes 10 small muffins. 

Each muffin is around 70 calories, so it’s a good smaller-size option for parties, but if you’re making them for yourself, you can make 5 or 6 bigger muffins and still be enjoying a much healthier treat.

Do you still eat pumpkin around Christmas time? Have you ever baked with almond flour before?

 

 

WIAW: What I (Want to) Eat on Thanksgiving

Can you believe we’re just over a week away from T-day? Me neither! Does it surprise you that I really like Thanksgiving–even as a vegan? For me, it’s not really about the food (the desserts, though…) but the fact that I get a week-long break away from school, just when I need one. I am really stressin’ right now but luckily this year, I get an extra day off because my class on Friday was cancelled. Definitely thankful for that!

Even though I’m not a fan of the traditional Thanksgiving fare, I still have some things I would like to make and eat on the big day. Some of the flavors that scream ‘Thanksgiving’ for me include maple, pumpkin, cranberry and pecan so hopefully I can include all of those in this year’s meal.

Maple roasted veggies. Photo from La Vida Vegga.

Roasted veggies are the best–why not make them even better with a hint of real maple syrup? I think these would be great as leftovers too!

Maple pecan pie bars. Photo courtesy of Natural Noshing.

Can you believe these are vegan, gluten-free and grain free? Me either, but I really want to give them a whirl to see if they turn out as delicious as they look. I actually really love trying out recipes that are vegan and grain free, which is kinda hard to find since most grain free recipes include eggs, but this one thankfully doesn’t!

Cranberry kale salad. Photo courtesy of Kraft (recipe from Whole Foods).

You all know how much I love kale (it’s my favorite veggie, other than sweet potatoes) so combining it in a salad with fresh cranberries and miso paste sounds perfect for Thanksgiving.

Vegan caramel apple. Photo courtesy of Healthy Happy Life.

Caramel apples seem so complicated and way too sugary…but not this one! The recipe seems so easy to follow, and the caramel sauce itself is made with coconut sugar (lower glycemic!) and coconut milk so it’s much healthier.

Spiced grilled sweet potatoes. Photo courtesy of Whole Foods.

Sweet potatoes are great, but even better when they’re grilled and made spicy!

Pumpkin s’mores pudding. Photo courtesy of Healthy Food for Living.

How amazeballs does this look? It’ll be the perfect way to use up some of the Ricemellow creme I just bought–huge container, thought it was a little too sweet but it would be great on top of this!

Pecan pie waffle. Photo courtesy of Three and a Half Vegans.

You know my obsession with waffles–these take that to a whole new level! I think I know what I’ll be having for breakfast on Thanksgiving morning…

Do you prefer pumpkin, apple, sweet potato or pecan pie? What’s your favorite fall flavor?