Happy Thanksgiving to all of our American followers! Here are some of our favourite healthy thanksgiving day recipes which will come in handy this Christmas too.
Vegan Cranberry & Orange Relish
A healthy alternative to cranberry sauce, with no refined sugar added.
Author: Knead to Cook
8 cups of fresh cranberries
1/2 cup orange juice
1/4 cup of maple syrup
- Wash the cranberries and let dry. Place 4 cups of cranberries into a saucepan with the orange juice and maple syrup. Cover and turn up the heat to high. Cook for 5 minutes. Then uncover and let cool.
- In the meantime, take the remaining 4 cups of cranberries and place in the food processor along with two peeled oranges and the zest (from both oranges). Pulse until chopped nicely.
- Once the hot mixture is cooled, blend with the cool mixture and serve or refrigerate. Serve chilled or at room temperature.
Apple Cranberry Walnut Salad
Crisp apples, dried cranberries, feta cheese, and hearty walnuts
come together in a fresh Autumn salad.
6 cups salad (Tiffany uses a combination of arugula and baby spinach, but any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup coconut oil
- Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
- Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Vegan Sweet Potato Pie With
Whipped Coconut Cream Frosting
Slightly less indulgent than most Thanskgiving desserts, this recipe uses sweet potato,
coconut oil, coconut milk and maple syrup to replace those naughtier pie ingredients.
Author: Leta Shy
For the crust
1/2 cup pecans, coarsely chopped
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/4 cup coconut oil
2 tablespoons maple syrup
For the filling
3 tablespoons cornstarch
3/4 cup packed dark brown sugar
2 sweet potatoes, cooked
3/4 cup coconut milk
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon sea salt
For the coconut whipped cream
1 can chilled full-fat coconut milk (fat solids only)
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
Notes: Cook, cool, and peel the sweet potato before proceeding. Bake and cool the crust before you make the pie filling, and make the coconut cream after your pie has had time to cool; you’ll need to refrigerate a can of full-fat coconut milk overnight. It helps to also chill the bowl you’ll be whipping the cream in for a few minutes before you’re ready to whip.
- Add pecans and rolled oats to a blender and grind to a powder. Make sure you don’t overblend — you may end up making a paste. Place flour in a medium-sized bowl and add pecan and oat mixture. Mix well.
- Add the coconut oil and mix with a fork until it is thoroughly incorporated into the flour mixture.
- Stir in the maple syrup; mix just enough to blend well and form a dough that will hold together when pressed.
- Transfer mixture to a 9-inch pie pan and spread into an even thickness on the sides and bottom of the pan.
- Poke holes in bottom and sides of the crust. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let the crust cool before filling.
- While crust is baking, make the pie filling: in a large bowl, whisk together brown sugar and cornstarch until combined. Add sweet potato, almond milk, nutmeg, cinnamon, and salt and whisk until blended. Pour mixture into pre-baked pie crust.
- Bake 1 hour or until edges are set and centre slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
- Once pie has cooled, open the can of chilled coconut milk, turn upside down, and open. Pour out the liquid at the top; you’ll use the cream part, not the liquid.
- Gently pour the coconut fat into your chilled mixing bowl and whisk with a hand blender or standing mixer until whipped. Add confectioners sugar and vanilla or maple syrup and whip again until fully incorporated. Spread evenly onto pie and refrigerate.