A Kinder Thanksgiving

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Dark Faerie Creations

This year we’re headed to family for our Thanksgiving feast. My part of the cooking duties is desert, not pies though. My Mother-In-Law is the amazing pie maker of the family!  So I’ve been scouring the web seeking out recipes because at the moment I’m not taking the time to whip up my own and give a test run or two. So I thought I’d share some fabulous vegetarian and vegan recipes that I’ve stumbled across in hopes you may be inspired to try something different and make a new tradition of a kinder, gentler holiday! Enjoy browsing the recipes and let me know if you tried one or two and how it turned out! 

Here are my picks for my part of the holiday feast baking!

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Arbonne Truffles (No Bake)

Mix 3 cups of oats, 2 1/4 cups Arbonne Protein Mix, 2 cups Almond butter, and 1 3/4 cup honey or agave (low glycemic). After mixing ingredients, roll into 1″ balls. Microwave Wilton’s Candy Melts (try 1/3 of a bag) at 30 second intervals. With a fork dip each ball into the chocolate and tap off excess. Sprinkle with topping!

Gluten-Free Chai Latte Cupcakes

Keep scrolling for more delicious recipe ideas!

 

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Main Courses

Pumpkin Pot Pie

Sweet Potato Gnocchi With Balsamic Sage Brown Butter

Whole Roasted Stuffed Delicata Squash

Warm Autumn Tart

Vegan Thanksgiving Wraps

Pumpkin Chili

Classic Nut Loaf

Kale And Ricotta Stuffed Shells With Butternut Squash Sauce

Hefty enough for a main course – Roasted Sweet Potato, Kale & Farro Salad

Mini Pumpkin & White Bean Pot Pies

Vegan Thanksgiving Torte

Roasted Squash with Shallots, Grapes & Sage

 

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Sides & Soups

Baked Acorn Squash With Walnuts And Cranberries

Quinoa “Stuffing”

Simple Pumpkin Soup

Roasted Pumpkin salad With Walnuts

Roasted Green Beans With Lemon and Walnuts

Smokey Butternut Mac & Cheese

Gravy

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

 

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Breads & Appetizers

Cauliflower Garlic Bread

Herb & Cheese Drop Biscuits

Cloud Bread With Garlic and Cheese

Rosemary Cloud Bread

Savory Sweet Potato Bruschetta

Cannellini Bean Dip On Cucumber Chips

Healthier Homemade Biscuits 

 

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Desert & Beverages

Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust

Coconut Whipped Cream

Pumpkin Pie

Peppermint Mocha

 

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Leftovers

Thanksgiving Leftovers Veggie Burger

 

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Vegan Ancient Grain Salad

Beautiful & Delicious! Made this last night!!

This pretty vegan Ancient Grain Salad is so versatile, it goes from holiday table to working lunch with ease, and it’s as healthy as it is stunning.

Source: Vegan Ancient Grain Salad

Lentils & A Recipe

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Moroccan Lentil Salad
Time to create: 45 minutes; Serves six

Ingredients:
1 1/2 cups whole wheat couscous, cooked according to package directions
1 cup dried green lentils, sorted and rinsed
1/2 teaspoon fine sea salt
3 medium-size carrots, peeled, grated
2 cups loosely packed chopped kale
1/2 cup toasted pistachios or almonds, chopped
1/2 cup dried Turkish apricots, chopped
1/4 cup Kalamata olives, pitted, chopped
1 tablespoon Ras el Hanout (Moroccan spice blend)

Dressing:
1/3 cup extra-virgin olive oil
1/3 cup fresh-squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 small shallot, minced

To cook the lentils and couscous: Place the lentils in a medium pot, add the salt, and cover with 2 inches of water. Bring to a boil over high heat then turn the heat to low, cover, and simmer until tender but not mushy, about 25 to 30 minutes. Drain and set aside to cool. Cook the couscous in a separate pot according to package directions. Fluff and set aside to cool.

To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, maple syrup and shallot. Set aside.

To assemble the salad: Place the carrots, kale, nuts, apricots, olives and Ras el Hanout in a large salad bowl. Add the cooked couscous and lentils and toss until evenly combined. Add the dressing and toss again. Taste and, if needed, add a sprinkle of salt and pepper and another drizzle of olive oil. Cover the salad and place in the fridge to chill for at least 30 minutes or until ready to serve.

Recipe By: Shalane Flanagan & Elyse Kopecky – Run Fast. Eat Slow. Follow the link to get this fantastic cook book!

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Super simple 3 bean salad \\ Salade aux 3 haricots super simple

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Since I have a ton of really soft and yummy beans all ready and cooked up, I thought I would make myself a quick, simple, delicious and nourishing 3 bean salad. This is so quick to prepare while be…

Source: Super simple 3 bean salad \\ Salade aux 3 haricots super simple