At Thanksgiving gatherings across the country, there's always that one son, daughter, cousin or aunt who's either vegan, vegetarian or simply likes to eat healthy. Whether you're a staunch meat eater or peaceful plant eater, you're going to love these mouthwatering meat-, egg- and dairy-free recipes.
Here are some healthy options Chef Eddie Garza, author of ¡Salud! Vegan Mexican Cookbook has shared with our VIX readers for the upcoming holidays.
Herbed Lentil & Wild Rice Stuffed Acorn Squashes
- 2-4 acorn squashes, cut in half, seeded and oven roasted (at 375 degrees F for 45 minutes)
- 1 tablespoon of vegetable oil
- 1/2 cup of yellow onion, finely diced
- 1-2 garlic cloves, minced
- 1/2 cup of button mushrooms, cut into small cubes
- 1 cuo of French lentils, cooked
- 1 cup of wild rice, cooked
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon of vegetable stock
- 1/2 cup of walnuts, chopped
- 1 teaspoon of fresh thyme, chopped
- 1/4 cup of parsley, chopped (divided)
- salt and pepper to taste
1. In a large pan, heat oil on medium-high and saute onion for 3 minutes or until translucent.
2. Add garlic and mushrooms and cook for 2-3 minutes, stirring occasionally
3. Add lentils, rice, rosemary, and vegetable stock. Cook for about 3 minutes, stirring occasionally. Remove from heat.
4. Add walnuts, thyme, 1 tablespoon of parsley, salt and pepper. Mix well and stuff acorn squash halves.
5. Garnish with the remaining parsley and serve.
Winter Squash Mac & Cheese
- 1/2 cup of cashews, pre-soaked in lukewarm water for 20 minutes then drained and rinsed
- 2 cups of your favorite winter squash (I like acorn squashes for this recipe)
- 2 cups of unsweetened almond milk
- 2 tablespoons of onion powder
- 1 teaspoon of cumin powder
- 2 teaspoons of garlic powder
- 1-2 teaspoons of salt
- 4 tablespoons of nutritional yeast
- 1-2 teaspoons of Dijon mustard
- 1 teaspoon of apple cider vinegar
- 1 box (1 lb) of macaroni noodles, cooked then drained
- 1 cup of panko breadcrumbs
1. Preheat oven to 375 degrees F.
2. Using a high-speed blender, blend cashews, squash, almond milk, onion powder, garlic powder, salt, nutritional yeast mustard and vinegar until silky smooth. If mix is too thick, add more almond milk.
3. In a large mixing bowl, combine cooked macaroni and cheesy mix.
4. Transfer the cheesy mac to a baking dish and top with panko breadcrumbs.
5. Bake covered for 10 minutes, then remove cover and bake for 5 more minutes or until panko breadcrumbs are golden brown.