Healthy, Plant-Based Dishes To Enjoy This Thanksgiving

INGREDIENTS ⁠

• 1 medium minced onion⁠
• 2 Tbs vegan butter⁠
• 2 cans of pumpkin or 2 roasted sugar-pie pumpkins
• 1 cup of vegetable broth 
• 1 can of coconut milk (save some for garnish)⁠
• 2 tsp curry powder⁠
• 1 tsp paprika⁠
• Salt and pepper to taste ⁠

DIRECTIONS

• Roast pumpkins tossed with olive oil and salt and pepper at 356 F for 30 - 40 minutes (until golden and tender)
• Caramelize the onions in butter in a pot or a deep dish pan. 
• Add curry and paprika. Cook for 3 - 5 minutes.
• Deglaze with broth, and then add the roasted pumpkin and cook until the pumpkin is soft enough to puree.
• Puree your mixture in a blender until smooth and add back into the pot
• Whisk in coconut milk and stir through, cooking for 5 minutes.
• Ladle into serving bowls, drizzle with coconut cream, and top with pumpkin seeds.
• Serve with sourdough bread (get the sourdough recipe here).

INGREDIENTS

For the Kale Caesar Dressing:

• 1 1/2 lemons, juiced
• 1/4 cup (60 ml) tahini
• 2 cloves garlic, finely chopped
• 2 - 3 tbsp filtered water to thin

For the salad:

• 1 bunch washed kale (315g, or approx. 6 large stems)
• 1/2 cup raw cashews
• 2 tbsp hemp hearts
• 1 apple, thinly sliced
• 1/3 cup pomegranate seeds
• 2 tbsp dried cranberries
• 3 dates, pits removed and chopped
• Sea salt and pepper to taste

DIRECTIONS

• For the dressing: In a small bowl, add lemon juice, tahini, chopped garlic, and sea salt. Whisk to combine. Add 2-3 tbsp water to thin until desired dressing consistency.
• Tear kale leaves into small bite-sized pieces, and place in a large mixing bowl.
• Pour dressing over kale leaves and toss to combine.
• Roast cashews in a saucepan on medium heat, occasionally stirring until cashews are browned (approx. 6-8 minutes).
• Let cashews cool slightly, then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
• Transfer salad to a serving bowl and top with sliced apple, pomegranate seeds, cranberries, and chopped dates. Season with salt and pepper and serve.

This delicious recipe is from Two Spoons.

INGREDIENTS

For the cake:

• 1 1/2 cups unsweetened soy milk, or plant-based milk of choice
• 2 teaspoons apple cider vinegar
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil, or other neutral-flavored oil
• 2 teaspoons pure vanilla extract 

For the milk mixture:

• 1 cup full-fat coconut milk
• 1/2 cup oat milk or plant-based milk of choice
• 1 can of vegan sweetened condensed milk

DIRECTIONS

• Preheat the oven to 350 degrees F and grease a 9×13 inch cake pan.
• Mix soy milk and vinegar in a bowl and set aside to curdle. 
• In a large bowl, mix the flour, cornstarch, sugar, baking powder, baking soda, and salt.
• Add the milk/vinegar mix, oil, and vanilla and whisk until there are no large lumps left.
• Pour the batter into the cake pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and let the cake cool for 15 minutes. The cake should still be warm when you pour the milk over it; it will absorb better. 
• Prepare the milk mixture by pouring the coconut milk into a large microwave-safe bowl and heat for 1 minute. 
• Add the sweetened condensed coconut milk and oat milk to the bowl with the coconut milk and whisk well.
• Poke holes all over the cake, down to the bottom of the pan, and slowly pour the milk mixture over the cake.
• Refrigerate the cake for an hour to let it soak up the milk.
• Add coconut whipped cream all over, sprinkle with cinnamon and coconut shavings, and sliced strawberries.