by Miriam Hahn
There are so many delicious plant-based options for holiday entertaining! Gone are the days of laying on the couch after a holiday meal too tired to enjoy the rest of the day. It is so much more fun to feel vibrant and alive after our meal of thanks and enjoy the rest of the festivities!
Some people feel they have to follow the traditional food rules of Thanksgiving. But we can create new rules and a new way of doing something that can quickly become the new normal!
I look forward to feasting on a colorful plate of holiday sides that are easy to cook and make the house smell amazing. Here are a few of my favorites and you can find more on my Instagram here.
Stuffed Delicata Squash
- 3 delicata squash
- 1 Tbsp each: avocado oil, maple syrup
- A few shakes of dried thyme
- 3 cups cooked quinoa
- 1 can garbanzo beans, rinsed & drained
- 1/2 cup each: dried cranberries, chopped pistachios
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tsp tamari soy sauce
- 1/2 tsp pink salt
- 1/4 tsp pepper
- 1/2 cup pomegranate seeds for topping
- Fresh parsley for topping
- Wash and dry the delicata and slice down the middle lengthwise. Remove seeds. Mix together avocado oil and maple syrup and brush on the squash. Shake on salt, pepper and thyme.
- Bake these cut side up at 400F for 30-40 minutes (until tender).
- Saute the garlic and shallots in a little avocado oil. Add in the cooked quinoa, cranberries, pistachios, garbanzo beans, salt, pepper and soy sauce.
- Fill squash with mixture and top with pomegranate seeds and fresh parsley. If you cook the squash ahead of time, you can pop them back in the oven after they are stuffed. Add the pomegranates and parsley right before serving.
Fall Kale Salad
- 1 cup cooked quinoa
- 2 cups butternut squash, cubed
- 1 bunch Dino kale
- 1 large apple, cubed
- 1-2 avocados, chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pepitas
- 1/2 cup pomegranate seeds
- 2 Tbsp each: olive oil, balsamic
- 3 Tbsp Apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp each: pink salt, pepper, garlic powder
- Toss the squash with salt, pepper, garlic powder and a spray of avocado oil, cook for 30 minutes at 400 degrees.
- Remove the ribs from kale, cut into thin strips and massage it for a few minutes (adding a little lemon juice and salt to help break down the kale).
- If the pepitas are raw, put them in a dry saute pan and cook on medium until they start to snap and toast.
- Mix everything together and toss with dressing!
Pumpkin Lasagne Soup
- 1 onion, chopped
- 6 cloves garlic, minced
- 3 carrots, diced
- 4 cups vegetable broth
- 1 cup coconut milk (canned)
- 1 can garbanzo beans (drained)
- 1 can pumpkin puree
- 8 pieces lasagne noodles (broken into small pieces)
- 1 tsp each: italian seasoning, oregano, onion powder, pink salt
- 1/4 tsp pepper
- 2 Tbsp Nutritional yeast
- 1/2 cup tomato sauce
- 1 pkg Beyond Meat Sausage (remove casing)
- Basil for topping
- Red pepper flakes if desired
- Saute the onion, garlic and carrots in a little avocado oil or water for about 3-5 minutes.
- Add in beyond meat sausage and break down with a wooden spoon and cook 5-8 more minutes.
- Add in everything else and bring to boil. Then simmer for 15-20 minutes until noodles are done.
- Top with fresh basil!
Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.
Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/ group wellness classes held in Phoenix.
Follow along on Instagram and Facebook for hundreds of plant-based recipes!