- 10th Nov, 2017
3 Healthy AF Thanksgiving Recipes We Love!
For the crust:
1 2/3 cups walnuts
1 cup pitted dates (soaked first if they are especially hard/not moist)
1/8 cup agave nectar
1/4 teaspoon pure vanilla extract
2/3 cup rolled oats
For the filling:
1 (15 ounce) can pumpkin
1 (15 ounce) can coconut milk (full-fat will)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice or cloves
(or use 2 teaspoons pumpkin pie spice)
1/4 teaspoon salt
Preheat the oven to 350 degrees.
First, prepare the crust. In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture. Add the rolled oats and pulse until they are incorporated.
Press the mixture into a 13 x 9 inch baking dish. Use your fingers to make sure the pan crust is evenly distributed.
Next, prepare the filling. In a medium bowl, mix together the pumpkin, coconut milk, sucanat, eggs, cinnamon, ground ginger, nutmeg, allspice or cloves, and salt. Mix very well. Pour the mixture over the crust. Alternatively, I like to rinse out the food processor and mix the filling right in the food processor. No need to dirty another bowl, right?!
Bake in the preheated oven until the filling is set, about 40-50 minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!
- 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
- 1 large yellow onion, finely chopped
- 2 stalks celery, chopped (about 1/2 cup)
- 2 medium Granny Smith apples, peeled and diced
- 2 medium cloves garlic, peeled and finely minced
- 2 tablespoons fresh thyme leaves, minced
- 1 teaspoon kosher salt + more to taste
- 1/2 cup dry-ish white wine (I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too)
- 4 cups low-sodium vegetable broth
- 2 cups uncooked wild rice blend (I prefer a blend of 50% wild rice and 50% brown rice)
- 1 cup uncooked quinoa, rinsed well
- 1 1/2 cups dried cranberries
- 1 cup raw pecans, chopped
- 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
- 1/4 cup fresh sage leaves, minced
- Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
- Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley.
- Heaping ½ cup raw cashews, soaked for 30 minutes or overnight
- ½ cup unsweetened almond milk (or water)
- 3 medium onions, divided
- 3 tbsp whole grain bread crumbs (sub gluten-free bread crumbs for gluten-free)
- 3 tbsp flour (I used gluten-free oat flour)
- 2¼ tsp salt (divided)
- 2 lbs frozen cut green beans
- 1 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2-8oz packages sliced mushrooms, chopped
- Pinch ground nutmeg (optional)
- 1 tbsp soy sauce (sub tamari for gluten-free)
- ¼ cup dry white wine (I used chardonnay)
- Freshly ground black pepper, to taste
- Place cashews in a bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.)
- Meanwhile, preheat oven to 475F.
- Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, flour and ¾ tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a Silipat. Spray once again with cooking spray. Bake for 20-25 minutes, tossing halfway through. Watch carefully to make sure they don't burn towards the end of cooking. Once onions are done, remove from oven and lower oven heat to 350F for casserole.
- Bring a large pot with two inches of water to a boil. Once boiling add green beans. Bring back to a boil (this may take a while) and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
- In a large skillet, heat olive oil over medium heat. Chop remaining onion. Once hot, ad to pan and cook for about five minutes before adding garlic and mushrooms. Cook for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1½ tsp salt, and pepper. (It will taste salty, that's ok!). Simmer for about five minutes.
- Blend soaked cashews with almond milk in a blender or food processor (I used my nutribullet) until completely smooth and creamy. Set aside.
- Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.
- Spread mixture into a large casserole dish. Top with remaining baked onions. Bake at 350F for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.) Serve hot!
To make this dish ahead of time, make the sauce and the green beans then store in separate containers in the fridge. The next day, bake the onions and combine everything per the recipe.