Since I won’t be posting again until after Thanksgiving, I had to dedicate my time today to sharing the best kept secret to keeping the holiday pounds off. Halloween may have already done some damage in your life, but not to worry, you can make up for it on Turkey Day, or better yet, Tofurky Day! Now before you stop reading, just hear me out… I’m not trying to squash tradition (no pun intended). In fact I love tradition! Family recipes are great too, especially the ones that have been passed down for generations. BUT after years of sitting at the family dinner table and just eating what was put in front of me, I decided to start looking into what I was putting into my body. And even coming from a health-conscious family, I realized what I thought was healthy (or at least not that bad for me) could be so much better with just a few minor changes. So! Before you do your Thanksgiving Day shopping, or your mom does or whomever, I wanted to share with you some BETTER Thanksgiving recipes. Pretty much the classics, with a healthy a twist.
All of these recipes and photos come courtesy of The Kind Life with Alicia Silverstone. Her book, The Kind Diet turned lifestyle blog/movement has totally inspired me. She’s anything but Clueless these days. Anyways, I think she’s great and these recipes are too:
CUBAN-STYLE ROASTED SWEET POTATOES
Tip: Use the lighter colored sweet potatoes (not the orange ones) for a better flavor with this recipe.
45 min cook | 4 servings | 15 min prep
- large sweet potatoes - peeled and quartered (about 3 lbs) 3 na
- extra-virgin olive oil 4 tbsp
- Fine sea salt to taste 1 na
- Freshly ground black pepper to taste 1 na
- large garlic clove
- minced 1 na
- fresh lime juice 1 tbsp
- chopped fresh parsley 1.5 tbsp
- Heat the oven to 400
- Line a baking sheet with parchment paper and set aside.
- Place the sweet potatoes in a medium bowl
- Toss with 2 T of the oil and season to taste with salt and pepper
- Spread the potatoes on the prepared baking sheet
- Roast until they can be easily pierced with a knife but still offer some resistance (about 30 minutes)
- Let cool for 15 minutes or so
- Transfer the potatoes to a large bowl
- Toss with garlic
- lime juice
- and remaining 2 T of oil
- Adjust the seasoning to taste with salt and pepper
- Serve warm or at room temperature
QUICK & EASY GREEN BEAN CASSEROLE
Shared with The Kind Life by Michelle Carlson
Tip: Make some extra and put over the top of baked tofu and enjoy another yummy dish.
20 min cook | 8 servings | 10 min prep
- vegan margarine 0.25 cup
- flour 0.25 cup
- vegetable broth 1.5 cup
- soy sauce 1 tsp
- garlic powder 0.5 tsp
- onion powder 1 tsp
- vegetable oil 2 tsp
- nutrional yeast (optional) 0.25 cup
- green beans 28 ounce
- Preheat oven to 350 degrees.
- In a small saucepan melt the margarine and add the flour.
- Add the vegetable broth
- soy sauce
- garlic and onion powders.
- stir frequently until the sauce thickens.
- Whisk in the vegetable oil and nutrional yeast if using.
- Toss the sauce and green beans together in a casserole dish.
- Bake for 20 minutes.
Tip: Top the pie slices with Rice Whip or Soy Whip by Soyatoo! They sell these at Whole Foods and other specialty stores. For the tofu, the Organic Firm Silken Tofu by Mori-Nu works best. For the pie crust, get one from your grocer’s frozen section. Try for one that’s sugar-free (you don’t need a sweet crust because the pie is sweet enough all on its own).
Go ahead and serve this to tofu-haters because they’ll have no clue what it’s filled with (just make sure they’re not allergic to soy). Then, once the pie is safely in their bellies, smile and tell them that it was super high in protein because of the tofu content. Gotta love that.:)
315 min cook | 6 servings | 15 min prep
- can (16 ounces) pureed pumpkin 1 na
- maple syrup 0.5 cup
- salt 0.5 tsp
- ground cinnamon 1 tsp
- ground ginger 0.5 tsp
- ground cloves 0.25 tsp
- ground allspice optional 1 tsp
- ground nutmeg optional 0.5 tsp
- cornstarch to firm up the pie filling 3 tbsp
- package (10-12 ounces) silken/soft tofu 1 na
- 9-in unbaked vegan pie shell 1 na
- Preheat oven to 425 F.
- Blend the pumpkin and sugar.
- Add salt
- cornstarch and tofu
- mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
- Chill and serve.