vegan + gluten free thanksgiving

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Thanksgiving (and all holidays) are really low key at our house.  It’s just us for dinner- me, J, and the kids.  We usually go on a hike in the early morning- AMAZING because usually no one else is out.  Then we come home and cook and watch a movie together.  We cook a lot of food because: leftovers (not having to cook again for days is amazing).  Here’s our simple, no fuss vegan and gluten free Thanksgiving menu:

Main: lentil + walnut loaf (this recipe): this is so delicious and has all those stuffing-esque flavors.  Plus, it’s sliceable and works perfectly in lieu of turkey in those leftover sandwiches (arguably the best part of Thanksgiving)

Gravy: mushroom gravy (this recipe): if you’ve never made mushroom gravy you’ve been cheating yourself.  Mushrooms are the perfect umami flavor and it is rich, easy, and delicious.

Mashed potatoes: I use a potato ricer to keep them super fluffy and then fold in splashes of coconut milk, garlic, and salt to taste.  Also perfect here is Miyoko’s vegan butter if you’re into that (and who isn’t?)

cranberry sauce: I buy cranberries at my co-op which offers them package free!  Usually I just wing it and throw them in a pot + simmer with orange juice/zest, maple syrup and cinnamon.  For a hands off oven version,  this recipe is perfect.

brussels: super simple, I just slice them in half (or quarters if they’re huge) + roast in the oven at 400 with a drizzle of EVOO, salt + pepper until they’re crispy and tender.

kale salad: I feel like you always need a fresh, raw, bright component for Thanksgiving to cut through all the heavier flavors and textures.  I’ve been OBSESSED with Amy Chaplin’s creamy kale slaw recipe so I’ll probably make that.  I’ve made this brussels slaw with maple pecans before too, with delicious results.

kabocha pie with coco whip: I’ll be experimenting this year with pumpkin pie and subbing my own homegrown pureed squash instead of canned pumpkin, and experimenting by converting a much loved cashew-ginger-spelt crust to GF (fingers crossed).  This easy V/GF crust from Pure Mamas looks amazing too.  Last year we did these awesome and super easy pumpkin pie parfaits with vanilla cashew cream. For the coco whip, here is a super easy tutorial from Oh She Glows with step by step pics.  I heard that TJ’s carries a coco whip too if you’re short on time!

I hope you all have a wonderful time enjoying food, friends and family this Thanksgiving!  Please consider donating your time to a local food bank to give back to others who may be less fortunate on this holiday xx

rainbow bowl + tahini-soy dressing

macrobiotic bowl vegan

This bowl is seriously amazing.  Its fast, nutritious, vegan, gluten-free, and can be raw.  Best of all, you can use whatever veggies you have in your fridge to make it.  If you want it totally raw, omit the rice.  It’s all good- the more, the merrier.  What unifies it all together is an amazing tahini-soy dressing with LOADS of umami flavor.

I had leftover sauce and ended up dipping raw veggies in it the next day.  YUM.  Both my kids were loving it too.  Enough said.  The sauce recipe comes from a website that I love for raw vegan inspiration: rawfoodrecipes.com

In the bowl:

Julienned carrots

Pea shoots

Red cabbage

Microgreens

Wakame seaweed

Brown rice

Avocado

Other things that would be amazing: kale/spinach, legumes, kelp noodles, zucchini noodles, sweet potato, kimchi, sauerkraut, cucumber, asparagus…really anything.

“Knock-off Dragon Sauce”

  • 1/2 cup nutritional yeast
  • 1/3 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup tamari
  • 1/4 cup water
  • 1/4 cup tahini
  • 1 clove garlic

Blend all ingredients until smooth and drizzle over your bowl!

Arent these turnips and carrots just gorgeous? (this photo is completely unedited by the way!  Nature in all her glory.)

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I packed them for a snack at work and dipped them in the leftover sauce.

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