HEALTH-IFY THANKSGIVING!

What's on the menu?
-BUTTERNUT PECAN SWEET POTATO CASSEROLE
-GREEN BEANS ALMONDINE
-CAULIFLOWER STUFFING
-GREEN BEAN CASSEROLE
-APPLE CRANBERRY CASSEROLE
-MASHED CAULIFLOWER GREEN BEAN CASSEROLE
-APPLE CRISP
-GLUTENFREE CORNBREAD
-RAW VEGAN CHEESECAKE - SALTED CARAMEL CHEESECAKE
-PEANUTBUTTER CHOCOLATE PRETZEL PIE

APPLE CRISP (DAIRYFREE, GLUTENFREE

For filling:
6 medium apples, peeled, cored, and diced
1 teaspoon cinnamon
2 tablespoons honey
1 teaspoon lemon juice

For topping:
1/2 cup almond flour
1/2 cup gluten free oats
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup honey
3 tablespoons unsalted vegan butter

1. Preheat oven 375 degrees.
2. To make filling, in a medium bowl, combine apples, cinnamon, honey and lemon juice. Stir together until apples are coated evenly.
3. To make topping, in a separate bowl, whisk together almond flour, oats, salt, cinnamon, and pecans. Use a fork or fingers to mix in honey and butter until topping has a crumbly consistency.
4. Arrange apples into a 9-inch dish or baking dish. Cover with crumble topping.
5. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator up to 4 days.
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CAULIFLOWER STUFFING

Serves 6
4 tablespoons vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head of cauliflower chopped (I used bag of cauliflower rice from trader joes)
1 cup chopped mushrooms
salt (optional)
1/4 cup fresh parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
1/2 cup vegetable broth

(note: I used the pre-chopped, packaged onion, carrot, celery combo from Trader Joes in the produce section)

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parley, 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. 
4. Serve and ENJOY! Not only does it taste like stuffing but the entire house smells like THANKSGIVING!!!!!

And not interested in making your own, Trader Joe's now has in the frozen section, Riced Cauliflower stuffing! Maybe add a few more veggies and boom! 

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BUTTERNUT PECAN SWEET POTATO CASSEROLE (VEGAN, DAIRYFREE, GLUTENFREE)
(original recipe Minimalist Baker)

SQUASH + SWEET POTATOES

• 3 large (~1/3 lb each) sweet potatoes (or sub 6 small per 3 large halved // skin on // organic when possible)
• 6 cups butternut squash (1 small butternut squash yields ~6 cups)
• 2 Tbsp avocado or melted coconut oil (divided)
• 1 pinch each sea salt + black pepper
• 1 pinch ground cinnamon
• 1 Tbsp maple syrup
• 1 Tbsp vegan butter

PECAN TOPPING

• 1 cup pecans (roughly chopped)
• 1 Tbsp coconut oil
• 1 Tbsp coconut sugar
• 1 Tbsp maple syrup
• 1 pinch ground cinnamon
• 1 pinch sea salt
• 1 Tbsp vegan butter (optional)

Instructions

• Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. 8x8 is ideal. 
• Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with half of the avocado or melted coconut oil. About 1 tbsp. 
• Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
• Roast butternut squash for 15 minutes, then remove from oven. It should be very fork tender and easily mashed. 
• Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).
• Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
• Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.
• Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
• Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add vegan butter, cubed, to add additional moisture and flavor (optional).
• Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve!

APPLE CRANBERRY CASSEROLE
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4 -5 apples (3 cups chopped)
2 cups cranberries, raw
1 1⁄4 cups sugar (I used 1/2 cup maple syrup)
1 1⁄2 cups gf quick-cooking oats
1⁄2 cup brown sugar (I used coconut sugar)
1⁄2 cup flour (I used almond flour)
1⁄2 cup chopped pecans
1⁄2 cup margarine, melted! (Used vegan butter)

1, Spray a 2-quart casserole with cooking spray. Chop the apples (unpeeled). Put apples, cranberries and sugar in the casserole and combine.
2. In a medium bowl combine oats, brown sugar, flour, pecans and margarine.
3. Top fruit mixture with oat mixture.
4. Bake at 350 degrees for 1 hour, until bubbly and light brown.
Great warm as a side dish or as dessert with vanilla ice cream! This recipe makes the cut!
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MASHED CAULIFLOWER GREEN BEAN CASSEROLE (VEGAN, DAIRYFREE, GLUTENFREE)

3/4 cup coconut milk
1/2 cup nutritional yeast
1 cauliflower
salt, pepper
14 oz green beans, trimmed
1 onion, diced

For the Topping:
2 handfuls of gluten free bread crumbs
3 gloves garlic
1/4 cup nutritional yeast 
(optional) chopped pecans

1. Steam cauliflower for about 8 minutes until soft. 
2. Heat skillet with a little vegetable broth and add onions and green beans. Cook until soft and tender.
3. When cauliflower is done, put in food processor, add coconut milk, nutritional yeast, and season with salt and pepper. Blend until creamy and smooth. 
4. Prepare topping for cassrole. Mix topping ingredients in bowl.
5. Last, assemble casserole in cassrole dish with green beans, followed by cauliflower  mash, followed by topping crumbles. Bake for around 15 minutes in 405 degree oven.

​Recipe cred Contentednesscooking.com
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PRETZEL PENUT BUTTER CHOCOLATE PIE

FILLING
1 14-ounce can coconut cream (got mine from Trader Joes)
1 cup dairy-free dark chocolate, chopped (we used the Enjoy Life milk chocolate chips)
1/4 cup salted creamy natural peanut butter

CRUST
1 3/4 cups finely ground pretzels, leaving a little bit of texture (Use Glutenfree if desire gluten free dessert)
1/4 cup cane sugar
1 stick  vegan butter, meltedTOPPINGS optional

Optional toppings: coconut whipped cream, salted natural peanut butter, pretzels, roasted salted peanuts

1. Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
2. Use a whisk to gently stir the mixture until it's completely incorporated and smooth. Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
3. In the meantime, preheat oven to 325 degrees. 
4. In a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable - add more melted butter (1-2 Tbsp) if too dry and crumbly.
5. Transfer mixture to a standard 9-inch pie pan and use hands to form a uniform crust, working it all the way up the edges of the pan.
6. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
7. Once the filling is chilled and mostly hardened (again, it shouldn't run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
8. Add peanut butter and mix once more.
9. Sample and add sweetener to taste. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup or 3-5 Tbsp organic powdered sugar.
10. Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
11. Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
12. Enjoy! Serve with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels. Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.

​Recipe cred one of my absolute favorite resources Minimalist Baker
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This is seriously the BEST Dairy-free cheesecake EVER! Those that are not dairy free will have NO IDEA!  You could also add a different topping like Oreos, chocolate, caramel, or any mix-ins! Super easy and delicious! This one above is topped with Bitchin Sauce Salted Caramel! The one below is topped with the fruit topping!

We used MI-DEL Gluten Free Graham Style pre-made crust but you could absolutely make a home-made graham cracker crust!

White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey (don't go too heavy on the honey)
3/4 cup coconut oil
1 tablespoon pure vanilla extract

Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates

1. Throw all cream-cheese filling ingredients into your high speed blender and blend! Add as little water as necessary to facilitate blending. Pour mixture on top of crust. 
2. Place the above in freezer for an hour or so (so it will firm up).
3. For topping: throw strawberries and dates in your high speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so). 
4. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake). 

Thank you Kathy Simons for this recipe! It is a family favorite!

CLASSIC GREEN BEANS ALMONDINE (DAIRYFREE, GLUTENFREE)

• 1 pound fresh green beans ends trimmed off
• 1/2 cup slivered almonds
• 2-4 tablespoons butter, vegan butter
• 2 tablespoons shallots minced
• salt and pepper for taste

Instructions

• Bring a large pot of water to a rapid boil. 
• Drop green beans into boiling water and boil for 2-3 minutes, or until just crisp-tender.
• Remove green beans from pot with a slotted spoon or spider strainer.
• Preheat a large skillet over medium heat.  Add in butter, slivered almonds and shallots. Shake the pan every 30 seconds. As soon as your nose begins to smell the almonds, or the almonds begin to turn light brown, add green beans to pan
• Add green beans and toss to coat. Sautee for 5-10 minutes on lower heat. 
• Season with salt and pepper. Enjoy!​ ​

GLUTENFREE CORNBREAD

Thank you Trader Joes for the boxed Gluten Free Cornbread! It is DELICIOUS! Use Almond milk to make it dairy free as well! So very yummy! No One will ever know it came from a box!! 

If you prefer to make your cornbread from scratch, see above a fantastic recipe!

Not a huge traditional stuff fan, try this RIGHTRICE, Holiday stuffing made from vegetables. Purchased at Whole Foods! 

HAPPY THANKSGIVING! Please leave a comment if you try one of these dishes! Wishing you a HAPPY and HEALTHY HOLIDAY! xoxo