Low Fat Vegan Chef's Thanksgiving

 

Our Thanksgiving is already long gone in Canada, but I saved this post for my American readers as many of you have a hard time deciding on what to make and spend a lot of time worrying if your guests or family can survive a meal without turkey or ham on a big holiday. Lol. Well never fear I can help give you some ideas for  filling out your plant based Thanksgiving menu with ease.

 

Low Fat Vegan Chef's Thanksgiving

 

I make everything from scratch and find that whipping up mashed potatoes and mashed yams/sweet potatoes an absolute BREEZE in my pressure cooker. I actually have 2 now, one is an EZ Bean Cooker pressure cooker that I can set manually for cooking anything else other than beans as well, so I fill one with potatoes, one with yams and then I don’t have to sacrifice stove top space and watch the pot. This is a huge time saver and I use my pressure cooker every holiday to makes my potato recipes.

 

Low Fat Vegan Chef's Thanksgiving

 

A few things I’ll mention, I actually forgot about making stuffing this year as I focus more on making my lentil loaf recipe, stuffed peppers and mashed potatoes. No one seemed to mind though and having an alternative side of Greek Stuffed Peppers was actually a healthier option than traditional stuffing.   The other thing is that I ran out of pecans and didn’t have any for my mashed yams but they were still delicious none-the-less. I also just realized that this Thanksgiving dinner was essentially gluten-free as well so everyone with dietary restrictions can enjoy it! And best of all we had so much leftovers for the rest of the week it was SO nice not having to cook each day. (As my lentil loaf recipe makes 2 loaves and I made a double batch of gravy!)

 

Here are my favorite veganized Thanksgiving dishes to share with you since many of you will be dining plant based or trying to dine mostly plant based this year and still feeding some carnivores too! All of these recipes have been tested on my family and their non vegan friends, so I assure you they are crowd pleasers. :)

 

Some of these recipes are featured in my blog, and some are in my recipe cookbook Vegan Comfort Foods From Around The World has loads more delicious and hearty entree recipes for every occasion.

Vegan Thanksgiving Menu Ideas

Raw Vegan Salads:

Raw vegan Caesar Salad

The Best Caesar Salad

 

Low Fat Raw Vegan Chef's Strawberry Pecan Spinach Salad

Strawberry Pecan Spinach Salad

Vegan Thanksgiving Entrees:

Quinoa Stuffed Zucchini Boats

 

Holiday Stuffed Acorn Squash

Greek Stuffed Eggplant

Herbed Lentil Loaf with Miso Gravy

Greek Stuffed Peppers

 

Vegan Side Dishes:

Holiday Baked Maple Yam Pecan Casserole

Cranberry Apple Pecan Holiday Stuffing

Garlic Mashed Potatoes with Brown Gravy

Steamed Vegetables In Cheezy Sauce

Tangy Collard Greens in Coconut Milk

 

Vegan Decadent Desserts (These are not low fat):

Low Fat Vegan Chef's Thanksgiving Pumpkin Pie

 

Vegan Pumpkin Pie

(mine was based on this recipe here, I skipped the oil and t I put it in a pre made graham cracker crumb to save on time and added more spices to my tastes)


Holiday Vegan Pecan Pie

Vegan Cheesecake with Blueberry Compote

 

Vegan Lower Fat Desserts: 

Fudgey Black Berry Brownies

Vegan Rice Pudding

Apple Strawberry Strudel Pie

There are lots of delicious and healthy recipes to choose from. I hope that I included some of your favourites or gave you some inspiration to try something new. :)
So if these goodies entice you be sure to check out my book  Vegan Comfort Foods From Around The World and grab it before Thanksgiving is here! (Available in digital and physical format.)
What are you looking forward to having for Thanksgiving this year?

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Low Fat Vegan Chef’s Favorites for 2014

 

Here I will share some of my well known and new favorites that I want to rave about. Do any of my favorites make your list this year?

Favorite Kitchen Appliance:

EZ Bean Cooker (Great for ALL pressure cooker style recipes and not just beans) See my video demonstration here I use my pressure cooker a lot, I even have two! Mashed potatoes, mashed yams, vegetable broth, beans, lentils, and soups can all be made very easily in this digital and safe to use pressure cooker. Simply add your dry ingredients, add sufficient water and spices, turn the lid to the locked position and use the auto program for beans, or manual timer for other recipes and voila! Cooking is a breeze.

Favorite Kitchen Gadgets:

 

Benriner Mandolin Slicer Mandolins are great to use when you don’t have a food processor or a gourmet knife and want to make quick slaws, salads, potato chips and more!

OR get even fancier and make shoestring potatoes, zucchini noodles, or carrot and beet curls with the Benriner Turning Slicer I love making vegetable curls to add to salads and tacos. Everyone loves how pretty they look and and are always impressed.

Favorite Seasoning:

McCormick Smoked Paprika I use smoked paprika in all my Mexican, Tex-Mex, Indian and even some Italian dishes for a more interesting flavor. If you’ve never had it before, you have to try it. I do not like regular paprika at all, but I love the sweet smokey flavor of smoked paprika and find it livens up all my favourite recipes.

Favorite Recipe Ingredient:

Muir Glen Fire Roasted Tomatoes make every other canned tomato jealous, and for good reason. These slightly sweet smokey tomatoes are a great base for pasta sauces, curries, soups, stews and chillis. I always buy them in bulk to make sure I have them on hand and find every recipe tastes better when I use these over plain tomatoes.

Favorite Organic Skincare Line:

My friend Annmarie Gianni makes these delicious and almost entirely edible skin care products that are organic and wild crafted. No harmful chemicals, parabens, sulfates or harsh cleansers here just delicious smelling skin rejuvenating cleansers and creams. Available in normal, dry and anti aging formulas for all ages. Get a sample kit of YOUR choice for only $10 including free worldwide shipping!

Favorite Supplement Brand:

Dr. Fuhrman’s Supplements are premium, whole food formulations that are not only safe, but highly effective as well. Many traditional store bought supplements contain too much folic acid, Vitamin A, Vitamin E, Selenium, Iron and Copper. Dr. Fuhrman’s formulations are non-GMO and contain only the safest amounts of the recommended daily intake of vitamins and minerals with some having the added benefit of Vitamin D3 which many vegans lack.

Favorite Blog Recipe:

Baked Butternut Squash Mac and Cheezy is probably my top blog recipe because cheese lovers and vegans alike can rejoice in this healthier whole food version of their old favorite. I’ve made this recipe so many times I can’t even count, and it’s one of my family’s favorites too. (Psst. It also uses smoked paprika hint hint!)

Favorite Current Plant Based Recipe Book:

Eat To Live Cookbook  by Dr. Fuhrman  This book contains over 200 easy to follow recipes, goes over the basics of what not to eat and what to eat more of, and introduces you into the world of making your own dressings and sauces. I find this approach very appealing because it is how I learned to season and taste test recipes and adjust them to my liking. I was doing this before I even knew about Dr. Furhman so I find this wonderful that we both like to cook the same way and build recipes to taste from fresh ingredients.

Favorite NEW Plant Based Book:

Whole: Rethinking the Science of Nutrition by Dr. T. Colin Campbell (also the author of the world-famous China Study) is a great read for those who are often confused if their current diet really is enough to live a long healthy life. If you want to know more about why a whole food plant based diet isn’t the norm and how to stand up to naysayers then this book is for you.

Favorite Plant Based Blog:

FatFreeVegan.com is one of the original oil free plant based blogs and is probably already on your list of go to recipes and food porn. But just incase it isn’t on your radar yet, please check it out. I had the pleasure of meeting Susan in person at a Vida Vegan Con event and it was nice to spend sometime with a link minded lady in a world of tempting high fat vegan treats. :)

Favorite Other Blog Recipe:

Lentil and Cauliflower Rice Tacos by Susan Voisin You have to check this out, she is a master at making cauliflower taste delicious and your taste buds will be dancing with this recipe!

Favorite Vegetarian Restaurant in Canada:

Nourish Bistro is hands down my favourite vegetarian restaurant because it is so incredibly unique in flavor. Everything they make is handmade, often local and very seasonal but that’s not even a primary reason for me to love it. They use whole foods such as fruit, nuts, seeds and sprouts to flavor and garnish all of their unique dishes so it’s not like anything you’ve ever had before. They have strawberries and beans on their nachos and burritos and ground cherries and sprouts on their curries. Everything is beautiful and they’ve been slowly growing a following over the past decade, they are even now the #1 tourist restaurant in Banff. If you ever get the chance, please go and let the owners know Veronica sent you. :) (I’ve also been bugging them to put together a recipe book for years as well!)

Favorite Vegetarian Restaurant in the USA:

Natural Selection in Portland is my favourite US based restaurant because it’s the kind of cuisine that I would never make myself at home and is a luxurious treat once in a while. The menu changes weekly and the head chef Aaron Woo truly cares about his craft. Although not totally vegan, they always have vegan and gluten free options.  My next runner up is Millennium in San Francisco where you can get a truly fine dining experience all meat free and feel like a celebrity.

Favorite Vegan Friendly Travel Destination:

Chiang Mai, Thailand has a large Buddhist, Expat and University population for this moderately sized city. It’s very easy to eat fresh fruit and vegetable dishes at the street markets on the go and some of my favorite snacks were: fresh pineapple slices, peeled pink pommelo (sweeter than grapefruit), jackfruit, durian and Thai coconuts. There’s also an abundance of vegetarian (mostly vegan) restaurants around the city as well as numerous places to take Thai vegetarian cooking classes. There’s also an annual 9 day vegetarian festival every October which means many local vendors make all their food vegetarian and skip the meat as well. I highly recommend putting Chiang Mai on your bucket list of vegetarian travel adventures!

What are your favorite dishes, ingredients, gadgets, restaurants and travel destinations?

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Missing Summer Already – Harvest Soup (Butternut Squash, Sweet Corn and White Beans)

September 15, 2014
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Ah summer… I think it’s everyone’s favourite month.  (At least mine as it’s the sunniest/warmest time in Canada.) But now the weather is growing colder already and I can tell I’m missing the heat…. I was looking around the freezer the other day and wanted to make up something quick and healthy and I saw [...]

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Dr. Fuhrman’s Cinnamon Fruit Oatmeal (Eat To Live Recipe)

September 14, 2014
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  Now that’s it’s cooling down, you may be craving something warm and comforting for breakfast these days instead of smoothies or cold cereal. So I decided to make up one of Dr. Fuhrman’s (author of Eat To Live and Super Immunity) ultra healthy nutritarian breakfast oatmeal recipes. This is ultra healthy because it contains zero [...]

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How To Make Raw Almond Milk in a Vitamix

September 14, 2014
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Almond milk is something that many people use nowadays, whether they are vegan or have dairy allergies. Sure you can buy some (non raw) almond milk at the store for your smoothies or cooking, but there’s likely going to be sugar, preservatives and other additives and synthetic stuff in it as well. While it is [...]

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How To Store Fresh Herbs for Vegan Recipes

May 27, 2014

Fresh herbs are WONDERFUL to use in every day recipes, but not all of us have them on hand and even when we do they sometimes (or often) go to waste or are only partially used. I love using fresh herbs in my recipes and if you don’t already have a backyard garden or a [...]

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Low Fat Herbed Tofu Ranch Dip (With Silken Tofu)

April 23, 2014
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Readers often ask if I have a secret recipe for making veggie dip – but without all the fat (and the guilt should someone eat say half or the whole recipes while snacking on veggies…) And so I wanted to share this recipe for Herbed Tofu Ranch Dip from Comfort Foods From Around The World. [...]

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Personal Update From Veronica

April 20, 2014

You might have noticed I’ve been less active lately with my website and my mailings, and I wanted let you know what’s been going on. I feel really badly for not creating as much content as I normally do and it’s because I’ve been dealing with several personal struggles in my life. I hope that [...]

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Slowcooker Vegan White Bean Cassoulet by SkinnyMs

March 16, 2014

I love using white beans, especially in Mediterranean cuisine. They are a delicious addition to soups, stews, chillis, salads or even in place of chickpeas in hummus. They have a mild creamy taste and pair well with almost any herb. I instantly liked this recipe for vegan white bean cassoulet because is jam packed and [...]

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Creamy Vegan Avocado Dill Baby Potato Salad

February 16, 2014
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Sometimes you get a craving for a creamy salad, especially potato salad – but how do you make it creamy and whole food based at the same time? Simple! I switch out the vegan mayo (not a condiment I use in my kitchen!) and substitute a fresh ripe avocado and mash it up and season [...]

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