Thanksgiving is only a week away and you are already dreading the amount of calories you are about to consume. Instead of avoiding certain dishes, make these healthy alternatives so you can enjoy Thanksgiving the right way: with a full tummy.
Cauliflower Stuffing
- 4 tbsp. coconut oil
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 c. chopped mushrooms
- kosher salt
- Freshly ground black pepper
- 1/4 c. chopped fresh parsley
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
- 1/2 c. vegetable or chicken broth
- In a large skillet over medium heat, melt coconut oil. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
Inspired by: Delish
Vegan Pumpkin Pie
- A 16 ounce can of pumpkin puree
- 3/4 cup of organic/fair trade brown sugar
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of allspice
- A 10 oz package of silken tofu
- 1 unbaked pie shell
1. Simply blend all of the ingredients (except the pie shell) in a food processor until it reaches your desired consistency.
2. Pour the pumpkin puree in the pie shell and bake at 425 for 15 minutes, then lower the heat to 350 and bake for another 40 minutes.
3. Allow time to cool, and sprinkle cinnamon on top. Most importantly, enjoy!
Inspired by: Genius Kitchen
Thanks to EnduraQ and these healthy, yummy recipes you don't have to worry about taking off your belt after dinner. Wishing you a Happy Thanksgiving!
