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3 Plant-Based Side Dishes to Bring to Thanksgiving Dinner
Wellness
Published Saturday Nov 10, 2018 by Erica Fowler

3 Plant-Based Side Dishes to Bring to Thanksgiving Dinner

Nutrition
Food

Wondering what to whip up for Thanksgiving? Whether you’re hosting your very own feast or want to bring a healthy, no-meat option on the big day, here are three tasty, plant-based side dishes all of your friends and family will be grateful for.

 

 

MINDBODY healthy thanksgiving recipes

Candied Pecan Maple Brussels Sprouts

Serves: 4-6   

Ingredients:

- 20 to 30 Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- Pinch of salt and ground pepper
- ½ teaspoon garlic powder
For candied pecans:
-  ½ cup raw pecans, chopped
- ¼ teaspoon coconut sugar
- 1 teaspoon maple syrup
- Dash of salt
 
Directions: 

- Preheat large saucepan on stovetop over medium heat. 
- Place Brussels sprouts in a large bowl. Rinse with cold water.
- Cut bottom stems off and discard. Slice Brussels sprouts in half, vertically. 
- In small bowl, combine olive oil, maple syrup, balsamic vinegar, salt and pepper, and garlic powder.
- Place sliced Brussels sprouts back in a large bowl and add olive oil dressing, coating evenly. 
- Add Brussels sprouts into heated saucepan, face down. Pour any leftover dressing over the Brussels sprouts and let cook until tender, roughly 4-5 minutes. When they begin turning brown on the face-down side, drizzle a tablespoon or so of water over the top to steam. 
- While the Brussels sprouts are cooking, create the candied pecan mixture by placing pecans in a small bowl, mixing in maple syrup, coconut sugar, and salt.
- Once Brussels sprouts are crispy, use a fork to flip.
- Place the candied pecans on top of the Brussels sprouts and continue to cook for about 3-4 minutes, until tender and crispy. 
- Remove from heat. Scoop into a serving dish and enjoy!
 
 

MINDBODY healthy thanksgiving recipes

Sage and Parsley Wild Rice

Serves: 4-6  

Ingredients:

- 3 cups uncooked wild rice
- 1 teaspoon olive oil
- 4 cloves fresh garlic, minced
- 2 cups mushrooms, thinly sliced
- Dash of salt and ground pepper
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon sliced almonds
- ½ teaspoon dried thyme
Optional 
- Handful of hemp seeds
 
Directions:

- Cook wild rice according to the directions on the package.
- In the meantime, warm a skillet on the stove over medium heat. Add olive oil and minced garlic to heated pan and let it cook for 1 minute, stirring frequently.
- Add sliced mushrooms, salt and pepper, sage, parsley (save a pinch for serving), thyme, and almonds to olive oil and garlic. Cook for 4-5 minutes, stirring frequently.
- Once rice is done, add to pan and let cook on low heat for about 5 minutes.
- Taste and adjust, adding more salt or seasoning as needed. 
- Top with a pinch of fresh parsley and hemp seeds and enjoy!
 

MINDBODY healthy thanksgiving recipes
Rosemary Cheesy Garlic Baked Potatoes

Serves: 3-4 

Ingredients:

- 3-4 Yukon Gold potatoes
- 2 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 1 tablespoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon of pink salt, plus more for seasoning 
-¼ teaspoon of pepper, plus more for seasoning 
- 2 tablespoons gluten-free flour
- 2 tablespoons unsweetened almond milk
- 2 tablespoons water
- 1 tablespoon nutritional yeast or homemade vegan parmesan
- Coconut oil 
 - ¼ teaspoon paprika

 

Directions: 

- Preheat oven to 350° degrees.
- Peel and thinly slice potatoes. Set aside.
- Warm a large skillet on medium heat, adding olive oil and minced garlic. Stir for a minute or so until the garlic is fragrant.
 - Add rosemary, thyme, nutritional yeast (or homemade parmesan), salt and pepper and stir.
- Mix in the gluten-free flour and continue to stir through, letting simmer for about 1 minute while continually mixing. Pour in almond milk.
- Whisk slowly until ingredients become a thick broth consistency. Add 2 tablespoons of water and continue mixing.
- Transfer mixture into a blender or food processor and blend until smooth. Taste and adjust seasoning, if necessary. 
- Grease an 8x8 baking pan with coconut oil. Evenly line the bottom of the pan with sliced potatoes. Sprinkle with salt and pepper.
- Pour the blended mixture over the potatoes until fully coated. Top with paprika. 
- Cover with foil and bake in the oven for 25 minutes.
- Remove foil and bake for an additional 35-40 minutes on the middle rack until the potatoes are tender and the top is crispy. 
- Serve and enjoy!
 

Erica Fowler
Written by
Erica Fowler
Contributor | Holistic Nutritionist
About the author
With a heart-filled passion for holistic living and people, Erica spends most her time in Southern California along the salty coast when she’s not traveling. Focused on helping her clients find a natural balance, Erica encourages them to thrive through delicious, simple recipes and healthy habits.
dairy-free cheese healthy recipes
Wellness
Published Wednesday Jan 22, 2020 by Mckenzie Hathaway

Not Too Cheesy: Vegan "Cheese" Recipes That Taste Like The Real Thing

Recipes
Food
Nutrition

We all love cheese. And if you don’t love cheese, well, you just haven’t found the right kind for you. If you’re unlucky like me, however, cheese does not like you. Thankfully, we live in 2020, where plant-based cheese recipes are alive and well.

I have been dairy-free for a few years, and cheese is truly the food group I miss the most. As much as we try, we sometimes just can’t get vegan cheese to taste like the real thing. So, I recruited my dairy-loving, cow-consuming friends to be my taste-testers. Their brutal honesty helped me create some “fake” cheese that can actually compete with the real stuff.

Goat "Cheese" Ball

Did you know you can make mouth-watering “fake” cheese with macadamia nuts? Yes, macadamia nuts. If you’re craving that creamy consistency but your stomach isn’t down for dairy, try out this recipe inspired by Simple Vegan Blog

1
Goat "Cheese" Ball

Did you know you can make mouth-watering “fake” cheese with macadamia nuts? Yes, macadamia nuts. If you’re craving that creamy consistency but your stomach isn’t down for dairy, try out this recipe inspired by Simple Vegan Blog

Nacho "Cheese" Sauce

I know what you’re thinking: is this real? Is it too good to be true? No nuts, no fat, and it tastes good? You’re in for a treat. No one can tell the difference between this recipe and their favorite gooey cheese sauce. This recipe makes a lot of sauce, so be ready to share and shock your dairy-loving friends.

2
Nacho "Cheese" Sauce

I know what you’re thinking: is this real? Is it too good to be true? No nuts, no fat, and it tastes good? You’re in for a treat. No one can tell the difference between this recipe and their favorite gooey cheese sauce. This recipe makes a lot of sauce, so be ready to share and shock your dairy-loving friends.

Sweet Potato Mac N' "Cheese"

Feeling some cheesy FOMO? Get your macaroni and cheese fix with this deliciously dairy-free recipe inspired by Forks Over Knives. Enjoy all the creamy goodness with ingredients like cashews, turmeric, sweet potatoes, and gluten-free pasta. Yum! 

3
Sweet Potato Mac N' "Cheese"

Feeling some cheesy FOMO? Get your macaroni and cheese fix with this deliciously dairy-free recipe inspired by Forks Over Knives. Enjoy all the creamy goodness with ingredients like cashews, turmeric, sweet potatoes, and gluten-free pasta. Yum! 

"Cheese" Potato Fries 

The perfect side dish to go with your Impossible burger, these “cheese” potato fries will definitely take you to flavor-town. Whip up the sauce with cannellini beans, yeast, apple cider vinegar, and just add some seasonings to the potatoes for a healthy alternative to a classic meal. 

4
"Cheese" Potato Fries 

The perfect side dish to go with your Impossible burger, these “cheese” potato fries will definitely take you to flavor-town. Whip up the sauce with cannellini beans, yeast, apple cider vinegar, and just add some seasonings to the potatoes for a healthy alternative to a classic meal. 

Mckenzie Hathaway MINDBODY
Written by
Mckenzie Hathaway
Media & PR Specialist
About the author
From working at a fashion magazine to taking on the tech industry, Mckenzie is passionate about all things Public Relations. Outside of the office, you will find her trail running, swimming in the ocean, or creating plant-based recipes as she heals her body from autoimmune diseases.