10 Vegan Thanksgiving Recipes

I love Thanksgiving.  Growing up, my family drove 1.5 hours every year to Staten Island.  We enjoyed an absolutely amazing meal at my Aunt Sue and Uncle Richie's her.  Some of my favorite childhood memories are centered around Thanksgiving and this time in New York.  My brother Tim's nickname Timothy Turkey originated from my Uncle Richie's jokes at the Thanksgiving dinner table.  I'll never gorget how my little brother would make the largest plate of food you'd ever see and then before he'd eat it, swirl and mix it all together.  On black Friday we'd then take the Staten Island ferry into Manhattan and enjoy broadway plays or dinner in Little Italy.

One of the only writing assignments I remember of my childhood is embedded in my brain because of Thanksgiving.  I even remember learning what an adjective is and how to use them writing about Thanksgiving.  I was one of the only students in the class (which didn't happen often) that understood how to use adjectives to describe an appetizing Thanksgiving dinner.  And it's because of the amazing food my Aunt Sue would make every year that I could describe the sweet, crunchy taste of the slivered almonds on glazed green beans.  I can still remember the embarrassment and slight excitement I felt as the teacher read my Thanksgiving dinner essay aloud to my entire 7th grade class.

I first saw Dr. T Colin Campbell and Dr. Caldwell Esselstyn Jr. discuss the research of plant-based nutrition in 2005, just a few weeks before Thanksgiving.  My very first two weeks of attempting to eat a plant-based diet was during Thanksgiving!  Can you imagine?  I "failed" miserably -- I didn't give my Aunt Sue a heads-up, had no idea what I could've eaten instead and came completely empty-handed.  So once I saw that cheesy spinach dip, it was on!  

It's been over 10 years now and I've enjoyed many healthy and delicious vegan Thanksgiving dinners and so can you!  Now that we're in week 3 serving Trisha's Healthy Table meals to-go, our supporters are starting to ask if we're making Thanksgiving meals.  The short answer is "oh yes." In doing research for our menu, I came across 10 vegan Thanksgiving recipes that you could add to your table whether we make food for you or not.

10 Healthy, Vegan Thanksgiving Recipes

*Some of these recipes use oil although non of them use more than 4 TB which can easily by omitted especially if it's 1 TB needed to saute.  Learn how to saute without oil here.  It's easy!

1.  Festival Kale Salad with Sweet Apple cinnamon vinaigrette and pecan parmesan by OhSheGlows.com  I've made this recipe from her cookbook and it's honestly the best kale salad I've ever had and it uses a low-fat dressing that tastes so good.

2.  3 ingredient cranberry sauce from IsaChandra.com

3.  Southern style cornbread dressing by FatFreeVegan.com  Originally from the South, this chef knows how to make traditional Southern recipes healthy without compromising flavor. 

4.  Simple vegan stuffing from MinimalistBaker.com

5.  Cauliflower mashed potatoes with creamy mushroom gravy from MinimalistBaker.com 

6.  Butternut pecan sweet potato casserole from MinimalistBaker.com

7.  Meatless loaf by FatFreeVegan.com  This is an oil-free and delicious look "meat loaf".  

8.  Lentil loaf with a maple sweetened glaze from eatingbirdfood.com (love that name).

9.  Pumpkin pie from Cathy Fisher.  I love all of her recipes.  They're tasty but she only uses whole plant foods when she cooks.  She makes some of the healthiest and tastiest recipes.

10.  No bake almond butter cup bars  These aren't a traditional Thanksgiving dessert that I'm use to, but they look so good I just had to share.

Take Control Now

What's one plant-based recipe you could incorporate into your Thanksgiving dinner this year?  What would you like to see Erik cook for Trisha's Healthy Table meals this Thanksgiving?

Answer by clicking 'comment' below.

Why you need a decent chef's knife and two recommended knives for the home cook

Without a decent chef's knife in your kitchen, you're almost doomed if you want to eat healthy (unless you're microwaving all of your potatoes and veggies and eating boxed soups which is 100% okay.  And yes, you can achieve great health doing this as long as it's the right foods).  Having a decent chef's knife is the most essential ingredient you can have in the kitchen.

Here's why...

You need a chef's knife to cut well, everything!  -- your favorite veggies for salads and stir-fries, fresh fruit for daily desserts or oatmeals, tofu for marinating, veggies for pizza toppings, sweet potatoes for fries and the list goes on and on and on and on!

If you need some knife motivation or inspiration, here's Trisha's Healthy Table Meals Executive Chef, Erik Hoffman, showing you how to properly dice an onion. 

Here's Chef Erik Hoffman cutting carrots (purple on the outside, orange on the inside and way more fun) for our veggie miso bowl...

Why do you want a decent chef's knife compared to a crappy chef's knife?

You want good chef's knife because they're sharp.  Having a sharp knife is essential so you can dice and slice almost effortlessly.  When your knife is sharp enough, you can cut veggies without almost chopping your fingers off (unlike dull, cheap or flimsy knives) or having to put all of your might into each slice of the knife (again, from a dull, cheap or flimsy knife).  You can more easily make uniform cuts, which will help your food cook evenly and look more pleasing to the eye. 

Chef's knives are also long.  This is important because you have enough knife to cut through winter squashes, cantaloupes, watermelons etc.  Imagine trying to cut through a watermelon with a knife the length of your pointer finger.  It wouldn't work and it would be a big pain in the butt.

So go on and get yourself a decent chef's knife.  It'll make a world of difference in your kitchen and how you prepare healthy, plant-based meals.  

If you need some guidance choosing a good knife that doesn't break the bank, here are two recommendations from Chef Erik (and no, we do NOT receive any kickbacks or perks from sharing these knives with you.  We just want you succeed in the kitchen).

Two chef recommended in-home chef's knives

1.  Suisin Inox Western-Style Gyutou 8.2"

Erik recommends this knife because it's a blend of the best of Japanese and Western style knives at a very reasonable price for the quality.  

The Japanese style of the knife comes through with the shape and thinness of the blade.  It's also made by a reputable Japanese maker.  The Western contributions of the knife are it's stainless steel blade.  This means your knife will stay nicer longer without having to take as much care of it (aka great if you're not a professional chef or knife hobbyist).  

The price?  It's $112.50.  You may think this is pricey, but goof chef's knives can cost thousands of dollars.  Trust me, you don't want a $40 knife.  That being said, this is a steal of a knife, especially for the quality.

2.  Misono UX10 Gyutou 8.2" 

This knife is also a combo blend of Western and Japanese knife styles for the same reasons.  It's just a little bit sharper (makes cutting easier), a little bit nicer and a little more expensive.  It's $185 on Amazon.

If you want even more help using a chef's knife, consider a 14 week course with me in Columbia, SC.  Seven classes of plant-based evidence and lifestyle skills and 5 weeks of hands-on cooking, including how to use a chef's knife, over 14 weeks.  Cutting homework included.  Click here to learn more.

Now it's time to hear from you.  Answer today's Take Control Now Question by clicking 'comment' below and share your thoughts and questions around knives...

Take Control Now Question

How do you struggle using a knife in the kitchen?  What can Chef Erik and I teach you about knives to make cutting plants easier for you? 

Answer today's Take Control Now Question by clicking 'comment' below. 

Vegan, Plant-Based Food for Camping

Last night I returned from a fun-filled camping trip.  My ladies and I car-camped for a night and set off for hiking and swimming along Scott Mountain trail in Oregon the next day.  As you can see, it was beautiful and a lot of fun with great friends.  However...  

Me, Anna, Jodi and Maggie at the summit of Scott Mountain, Oregon.

We made sure we were eating an abundance of whole, plant-based foods to sustain us during our trip (it was more like an adventure really) because traditional, American camp food is crap.

I'm talking traditional hotdogs and hamburgers for lunch and dinner, s'mores for dessert,  scrambled eggs and bacon for breakfast and chips and pretzels for snacks.  If you're lucky, there might be some baked beans in there.  

Where are the vegetables!?  The plants?  In these traditional eats?

To incorporate more whole, plant-based meals while camping, try these healthy, plant-based dishes to satisfy your hunger instead.  

Plant-Based Camping Recipes/Easy Meals

Breakfast: Oatmeal.  Bring little baggies filled with regular rolled oats, raisins and cinnamon.  Then, all you need is hot water to pour on top of your pre-made mix (in a bowl of course).  Next, chop up a banana or a piece of fruit for on-top.  This is also an excellent breakfast for a day of hiking.

(Psst.. you don't want to use 'thick' oats when cooking this way. You'll risk having hard, thick oats instead of soft and chewy!).

Lunch:  If you're on the trail, fill your hiking pack with a boxed soup and a baked sweet potato.  If you're hanging around camp with the kids, make veggie-hummus or -avocado sandwiches.  Spread oil-free hummus or 2 slices of avocado on 100% whole-grain bread, and top with sliced cucumber, carrot and lettuce.  Fresh fruit for a side-dish or again, boxed soup.

Snacks:  I brought lightly salted edamame beans, fruit, baked sweet potatoes and boxed soups that I could eat straight from the carton, or warm up on the fire on our camping trip.  Slices of watermelon were perfect in the heat!

Dinner:  Mexican tortilla wraps.  Combine canned beans, canned corn and salsa in a pot and place on the fire until warm.  While this is cooking, warm tortillas on the fire.  Then, simply add the warmed mixture to the tortillas and bam you have dinner (just don't forget your can opener!).  Takes less than 15 minutes. 

In addition you can, heat corn on the cob on the fire.  Leave the husks on, and once it's cooked, eat plain or spread a lime wedge along the corn and top with your favorite seasoning.  Mine is taco or cajun seasoning.  

Marinated veggie skewers are also a great addition and 100% whole-grain pasta with a can of tamato sauce (oil and sugar free) is also easy and quick to make.  

Dessert:  Fresh fruit like watermelon, peaches and seasonal summer fruit are always delightful.  

However, if you're looking forward to making something around the camp fire, try a roasted banana boat s'more.  Slice the length of a banana's peel with a knife length wise and insert a tablespoon of dark chocolate or peanut butter along the banana's flesh.  Close the peel and place on the grill on the fire or on a hot rock.  Open once warm and enjoy directly out of the peel with a spoon or, spoon out onto graham crackers instead of using marshmallows (marshmallows are horrible for you and your kids and ya'll should NEVER eat them!).  Replace all your marshmallows with campfire bananas (they're even sweeter this way!).  

Now I'd love to hear from you.  Please answer today's Take Control Now question in the comments section below and then click 'like' to show me some love and let others know, "that hey, there's valuable information here!".  Thanks.

Take Control Now

What's your favorite, healthy, plant-based meals for camping?  What unhealthy (treats) food are you serving that you shouldn't?

Answer in the comments section below and find me on social media.