VEGAN Thanksgiving Recipes for Health and Happiness

 

I'm happy to present festive vegan Thanksgiving recipes that are easy to make. Each is healthier than the conventional one because it is Whole Food and Plant-based (WFPB), and so delicious you will jump for joy. 

Post Updated 5/15/2023

When you prepare these celebratory dishes, they're bound to delight everyone around the holiday table!

 

Keep on reading and discover how well these recipes come together to create a taste-tempting Vegan Thanksgiving meal, one that's pleasing to people, turkeys, and the planet.

Vegan Thanksgiving Recipes for Health and Happiness

 

First post up is  "How to Make Scrumptious Hummus," a recipe roundup post from this blogger, yours truly. The recipes will entice both holiday or weekday eaters and get any meal off to a running start. 

Photo Credit Nancy Andres at Colors 4 Health

Next up is Amy Chung, one of three talented bloggers at The Devil Wears Salad. She shares a fresh crunchy salad recipe, "Vegan Salad with Butternut Squash and Cranberries."  

Photo Credit Amy Chung at the Devil Wears Salad

Check out Simply Quinoa (SQ), an online destination created by Alyssa. She's a certified Holistic Nutritionist who presents "Anti-Inflammatory Ginger and Turmeric Carrot Soup" for your Thanksgiving gathering.

Photo Credit Alyssa at SQ

See how easy it is to prepare "Fresh Cranberry Pineapple Relish (With Maple Syrup)," a recipe designed by Connie Edwards McGaughy at The Carrot Underground.

 

Photo Credit, Connie at The Carrot Underground

Let's add this creamy, cozy one pot dish "Vegan Pumpkin Risotto" to our Thanksgiving menu. The recipe is created by Liz Mads, the blogger at ZardyPlants. This risotto dish can be served as an entrée, makes a fabulous side, and is quick and handy for a meatless Monday meal.

Photo Credit Paul at ZardyPlants

Next up is a hearty dish from This Noshtalgic Life. "Easy Instant Pot Mujadara (Lentils and Rice)" is an original from blogger Heather Kasvinsky. This attractive, tasty dish can be served as an entrée or a side.

Photo Credit Heather at The Noshtalgic Life

Get ready for a treat with "How to Make the Best Lentil Loaf (Plant-based, Hearty, and Filling)." It features savory, "umami" flavors, and is topped off with a colorful tangy glaze. Mitch and Justine from Broke Bank Vegan are the bloggers who authored it.

Photo Credit Mitch and Justine at Broke Back Vegan

"Roasted Brussels Sprouts and Cranberries with Pecans and Balsamic Vinegar" is a colorful, flavorful side dish perfect for any holiday, special occasion, or weekday meal. Angela Cardamone Campos is the fit blogger from Marathons and Motivation who shares it.

Photo Credit Angela at Marathons and Motivation

When you fancy fresh "Sautéed Green Beans with Garlic and Mint" assemble this side dish. It goes well with the lentil loaf, Mujadara, or risotto dish. 

It's a fuss-free, colorful dish, topped with sliced almonds and pomegranate seeds. Jillian Jankowski Wade is the blogger at Posh Plate who created it. 

Photo Credit Jillian Jankowski Wade at Posh Plate

I believe holiday meals are more festive when we serve "Vegan Garlic Mashed Cauliflower." It's an easy recipe/side dish from yours truly that's packed with yumminess.

Photo Credit Nancy Andres at Colors 4 Health

 Gravy" is served up by Amy Katz, the food blogger at Veggies Save the Day. 

Ready in just 20 minutes, use this gravy to top your favorite comfort foods like the mashed cauliflower above or serve on Thanksgiving, New Years, and to make any meal more special.

Photo Credit Amy Katz at Veggies Save the Day

For those of us who have enough room for dessert, here's a recipe for "Healthy Peanut Butter Cups" from Rich Delish, the blog of Or Cohen. Much better than the commercial brand candy, this 5 ingredient offering is vegan, keto, low sugar, gluten-free, and dairy-free.

Photo Credit Or Cohen at Rich Delish

Put together and serve a simple fruit bowl and savor the delicious flavors of crunchy in-season fall apples and juicy grapes.

Photo Credit Nancy Andres at Colors 4 Health

Last but not least is "3-Ingredient Vegan Pecan Pie" from Sarah McMinn, author and recipe developer at My Darling Vegan.

I love the idea of serving tartlets. These pecan wonders are so much easier to serve than slicing and dishing up cake or pie. Get in line for this sweet yet wholesome holiday dessert.

Photo Credit Sarah at My Darling Vegan

Hope "Vegan Thanksgiving Recipes for Health and Happiness" inspired you to try out at least a few of the recipes. 

Eating whole food plant-based meals (WFPB) is a tasty way to prevent disease, enhance health, and increase our sense of wellbeing. 

Which recipes piqued your interest?

Please comment below. We love to get feedback.

When you try any of the recipes, we'd appreciate it if you'd let my fellow bloggers and me know about it. 

I read and appreciate every comment, but will not publish those that contain links. 


Sending love and my best wishes for health, happiness, and harmony at Thanksgiving and throughout all your years.

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Steamed Broccoli and Why I Love It

 

I must confess. I love to eat lightly steamed broccoli. Only then is this cruciferous veggie at its nutritional and flavor peak. 

Post Updated 3/19/2023

Lightly steamed broccoli looks and tastes delicious, because it's cooked just enough to provide the most nutrients and assure broccoli retains its bright green color.

This post shows you how to cook broccoli to perfection and why steaming broccoli is the healthiest, most colorful, and tastiest way to make it crisp-tender.

Look below to see reasons why research shows broccoli is so healthy:

½ cup of Broccoli contains:

 

• 15 Calories
• 0 grams of fat
• 3 grams of carbs
•  1 gram of protein
• available year round (either fresh or frozen
• mighty source of folate, vitamin C, potassium, manganese, calcium, beta carotene, vitamin K and iron
• may lower the incidence of cataracts, supports cardiovascular health, helps with Vitamin D absorption, and contributes to bone health.

How to Find the Best Broccoli

Buy fresh broccoli at a farmers' market, health food store, market, or pick it fresh from your home garden. 

I buy or grow organic veggies and fruit whenever available, because organic produce tastes better, contains more nutrients, and is safer for the environment than conventionally grown  ones. 

Select fresh broccoli that has dark green, tight, dense florets (flowers). Leaves and stalk should be firm and fresh-looking too. Store in crisper section of refrigerator and use within three days.

Flash frozen broccoli is a suitable replacement, when the fresh variety is unavailable or looks yellow or is wilted. 

Don't wash this veggie, until ready to use. Store it in the refrigerator, and use within three days.

How to Clean and Prep Broccoli

The easiest way to clean and prep broccoli is to submerge it in a bowl of clean cold water. 

If broccoli seems sandy, soak it long enough to allow sand to sink to the bottom of the bowl. 

Place broccoli on a cutting board. Use a sharp paring knife and cut across the head, below the florets. 

Separate each individual flower into a bite-size piece. Don't discard the stalk and leaves; they are edible. The stalk is rich in fiber and the leaves are rich in nutrients. 

Cut off the tough bottom part of the stalk and the hard outer covering. 

Chop the stalk into pieces that are half the size of florets, so all parts of the broccoli will cook (steam) in the same amount of time.

Best Cooking Technique  to Steam Broccoli

TIP 1: Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket.

TIP 2: Set your timer for only five to six minutes. Smaller florets of young fresh broccoli may only need five minutes to cook, larger florets of more mature broccoli made need six. 

Test broccoli by piercing it with a fork at the 5 minute point. If it is still tough, cook another minute.

TIP 3: A steamer basket lifts the broccoli pieces out of the liquid and off the bottom of the pan, preventing them from becoming soggy. If you don't have a steamer, you can simply put cut up broccoli directly into an inch of boiling water and cover. 

Keep a close eye on the broccoli and remove it from the pot as soon as it's done. This will assure it doesn't get waterlogged.

 

Important Info: When broccoli is overcooked, it turns olive green, instead of that beautiful vibrant green color you want.

Broccoli releases the most nutrients, when it’s cooked for no more than 5-6 minutes tops. If you accidentally overcook broccoli, it tastes strong and bitter. 

Note: One way to mask the bitter taste is to add an eighth of a teaspoon of salt or low sodium soy sauce to it.

TIP 4: Shut off stove and carefully pour broccoli into a serving dish. 

If you want to embellish the flavor of steamed broccoli add a few drops of olive oil and lemon zest. If you prefer, drizzle on balsamic vinegar, lemon juice, or another type of vinegar you may have on hand. 

Other options include serving steamed broccoli with toasted slivered almonds, toasted sesame seeds, or fresh chopped dill, parsley, or basil. 

Serve broccoli often, because it makes a great addition to any meal. Steamed broccoli can be easily incorporated into a stir fry (tofu scramble), pasta dish, soup, casserole, or stew. 

When broccoli is handled properly and not overcooked, this plant powerhouse will nourish and energize. 

It's so delicious, satisfying, and eye-appealing it makes all those who eat it sing its praises.

Please take a moment to comment below. 

Do you eat broccoli often and how do you like to serve it? 

Did you learn anything new about this superfood? I welcome hearing about your tips and vegan recipes that include broccoli. 

This post is offered for entertainment and education only and is not intended as nutrition or medical advice. Check with you health care provider if you seek that type of advice.

I read and appreciate every comment, but won't be able to publish those that include links. Thanks for understanding.

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