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!

5 Plant Based Thanksgiving Recipes From Whole
Foods:

Pumpkin,
Potato & Leek Soup

A lot of people associate Thanksgiving with a plate full of turkey
and a bunch of otherPlant-Based-Thanksgiving-Recipes
stuff smushed onto the plate. But sometimes its nice to switch it up a
little and add a course or two, slowing it down, adding an extra layer of
civilization to the crazy, energized occasion with friends and family. This
porridge-like soup does the job pretty well, and although it is super rich
and creamy, it is actually vegan, so you wont weigh your guests down too
much before the main turkey event, and everyone at the table can enjoy it,
whatever their dietary considerations.

Whole
Roasted Butternut Squash with Pepita-Tomatillo
Sauce

Plant-Based-Thanksgiving-RecipesMy friend in Grand Junction Colorado gave me a
few of her butternut squash when I was on a recent trip to her state. In
addition to that, we had our own harvest of butternut squash here in Los
Angeles. So, what to do with all that squash? Well, there is the typical
soup, ravioli filling, and I even enchiladas. Or you can just do whole
roasted butternut squash in a couple easy steps. This recipe could change the
way you look at your butternut squash. So, move that butternut squash from
being a table centerpiece to being your main course for dinner, or at least a
side dish. It can also make a great Thanksgiving vegan entree, that in my
opinion is way better, and less processed than Tofurkey or other vegan turkey
substitutes. Because it isn’t meant to be anything like turkey. It just
celebrates the squash, and makes it the star of the day. You can use this
idea with any whole squash: delicata, pumpkin, you name it. Enjoy trying this
out and let me know how you liked it in the comments.

Whole
Roasted Pumpkin with Mushroom Ragout

When I go to the market and see all the different types of gourds
and winter squash,Plant-Based-Thanksgiving-Recipes all I want to do is bring them home and play
with them in the kitchen. There is something architecturally fulfilling about
taking a big edible thing like a pumpkin and bringing out it’s simple
pleasures, and presenting it in its minimally fragmented glory. Here is an
extremely easy dish you can make as a vegan entree or an interesting side
dish on your next holiday dinner table.

 

 

Roasted
Delicata Squash, Fennel &
Onions

Okay, admit it. I’ll bet that more times than not, when you glance
at the delicata Plant-Based-Thanksgiving-Recipessquash at the market you think, “Wow that would
make a lovely table decoration.” Don’t feel in the dark. It is a cool looking
squash. And I am sure you are not alone. Here is the great news though. It
tastes better than it looks, and you can eat the whole thing, skin and all. I
guess that’s why they call it “Delicata,” although I have done no research to
back this notion– just a hunch. This recipe is extremely easy, bringing
delicata squash and fennel together like soul mates. Add this to your
Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I
recently featured winter squash on my nutrition blog in an article titled
10
Superfoods for your Autumn Grocery List
. So dig in, and know you
are getting some awesome nutrition. Oh, and you can serve this right out of
the oven, or make it a couple hours ahead and enjoy it at room
temperature.

Spinach
Persimmon Salad with Chickpea Miso Dressing

Plant-Based-Thanksgiving-RecipesI 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.

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