Hi friends! This year for Thanksgiving we will of course, have a much smaller celebration and I’m taking this opportunity to try out some lighter, healthier recipes. As I’ve done some research it seems fairly easy to take classic recipes and make them lighter, plant-based, vegan or vegetarian, and also to remove some extra calories and increase the veggies. That’s what we are hoping to do! So here are the recipes I’m going to attempt this year!
And don’t worry, I’ll be getting a lot of help from my husband! I’m currently almost 37 weeks pregnant and I know this is an insanely ambitious meal to make when my energy is lower and I’m a little delicate these days!
Herb Roasted Turkey Breast (instead of a whole one with dark meat and more fat) Personally I wanted to get one of the vegan roasts that are so easily available nowadays! But my husband, who sticks to mostly plant-based easting very well, does allow himself exceptions for the holidays! Thanksgiving is the one time (and yes, I mean ONE and only time) he has turkey all year.
Vegan Porchini Mushroom Gravy (if I can find porchini mushrooms!)
Vegan Mashed Potatoes – I will probably skip the vegan butter on this one, or at least use much less!
Simple Stuffing with Fennel and Veggie Sausage – I plan to skip the butter and either water-fry or use a light cooking spray for this
Healthy Green Bean Casserole – this looks simple enough, my first time making this!
Classic Cranberry Sauce – but I want to add in some orange zest!
Vegan Pumpkin Pie – I don’t know if I will have the time or courage to make this… I have never made a pie! So we’ll see what happens!
Healthy Pecan Pie – this looks amazing, and hubby requested a pecan pie as well!