5 Plant Based Thanksgiving Recipes from My Whole Dish Recipes

A Healthy Variety of Plant Based Thanksgiving Recipes

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Did you know that I have been blogging about healthful, clean whole foods
since long before I became a nutritionist? All these plant based Thanksgiving
recipes are original, whipped up in my kitchen and quickly photographed with
my iPhone. The idea is, if I can’t devise the recipe pretty easily, make it
taste great and produce a good image, it doesn’t get published. The hopeful
result is a great collection of fairly simple recipes that you can count on
to be super nutritious, clean, and beneficial to your body in the ways nature
intended!

Here are some that I’d love for you to try at your Thanksgiving
table this year. If you are trying to keep your Thanksgiving healthier, and
even plant based, think about switching out the processed Tofurkey and making
whole vegetables, fruits, seeds, nuts, and grains the star of the
table! Read More


Spinach Persimmon Salad with Chickpea Miso Dressing

I am such a lucky guy, because
my neighbor gave me a nice bag of Fuyu persimmons! And I picked up a
container of chickpea miso, all in the same week. I saw this as a cosmic
directive to whip up this Spinach Persimmon Salad; a Japanese-inspired salad
that will blend well with the traditional holiday table. Unlike their
counterpart, the Hachiya persimmon, the Fuyu can be enjoyed in various stages
of ripeness, making them a great addition to your holiday salad! You can
easily tell them apart because Fuyus are shaped more like a tomato, while
Hachiya persimmons are acorn–shaped. If you try to eat a Hachiya before it
gets completely soft, you will be left with a mouthful of astringent icky.
This recipe uses firm, crunchy-yet ripe Fuyu persimmons as the star
ingredient. Read More