Eating a pretty meal this Thanksgiving that’s guilt-free and sans gluten may seem like a bit of a challenge. Try mixing up your traditional holiday recipes by preparing your favorite ingredients in new, healthy ways based on the Cleveland Clinic’s Lifestyle 180 program. The recipes are 100% whole grain with no trans fats and contain only minimal amounts of saturated fat and added sugars.
Vegan Vegetable Stuffing
1/3 cup finely diced white button mushrooms
1 teaspoon extra-virgin olive oil
1 1/3 cups zucchini
4 tablespoons Vegenaise
1 teaspoon Cholula hot sauce
3 teaspoons chopped parsley
1/3 cup finely diced red pepper
1/3 cup finely diced orange pepper
3 tablespoons finely diced red onion
2/3 cup finely chopped sundried tomato, reconstituted
1/2 cup whole wheat gluten free Panko breadcrumbs
1. Sauté the diced mushrooms in olive oil in a sauté pan until slighlty browned.
2. Add zucchini and sauté about 2 minutes until zucchini becomes tender but still crisp.
3. Remove from pan, place in bowl, and refrigerate until cool.
4. In a medium-size bowl, combine and mix the Vegenaise, Cholula hot sauce, and parsley.
5. Add remaining ingredients except for the panko and mix.
6. Add the panko breadcrumbs and mix until all the ingredients are moistened.
Need another savory, vegan side dish? This delicious, flavorful pumpkin soup from Almond Breeze by Blue Diamond Almonds is enhanced with a little kick of curry; and it’s dairy-free. A few other substitutions make it the perfect menu option free of animal products.
Vegan Curried Pumpkin Soup Recipe
Prep time: 20 minutes, Cook time: 40 minutes
3 tablespoons buttery spread (choose a dairy-free option)
1 1/2 cups chopped onion
3/4 cup sliced celery
1 large ripe pear, peeled, cored and diced
2 cups vegetable broth
1 cup Blue Diamond Unsweetened Coconut Almond Breeze
1 1/2 cups canned pumpkin
1 tablespoon curry powder
2 teaspoons agave nectar
1 1/2 teaspoons garlic salt to taste
Freshly ground pepper to taste
Chopped fresh parsley and Naan Bread Croutons
Melt buttery spread in a large saucepan over medium-high heat. Add vegetables and cook for 10 minutes or until lightly browned, stirring frequently. Stir in remaining ingredients except parsley and croutons and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let cool slightly and carefully puree with a stick blender or in a blender until smooth. Season with salt and pepper and ladle into bowls. Top with parsley and croutons.
Makes 4 to 6 servings.
Naan Bread Croutons: Toss 1 1/2 cups of small pieces of naan bread with 1 tablespoon of olive oil. Spread on a baking sheet and bake at 425 F for 8-10 minutes or until crisp.