Looking for a vegan dish to bring to your “Friends-giving” meal? Why not suggest a vegan approach to the main course? A Thanksgiving Wrap is a fun, non-traditional way to celebrate harvest flavors! This recipe in particular stands out with chickpeas and sweet potatoes. When you prepare, be sure to finish by wrapping it all up in a few garlic flatbreads for a classy finish. Enjoy! Happy Friends-giving!
Vegan Thanksgiving Wrap
- 2 large sweet potatoes (~300 g | organic when possible)
- 1 Tbsp (15 ml) grape seed oil
- 1 tsp fresh thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt
- optional: pinch cayenne pepper
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
- 1 Tbsp (15 ml) grape seed oil
- 1 tsp fresh or dried thyme
- Pinch ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- scant 1/2 tsp sea salt
- optional: Healthy pinch each ground coriander + cardamom
- 4 Garlic Herb Flatbreads
- Garlic Dill Hummus Sauce
- Toasted sunflower seeds or pumpkin seeds
- Dried cranberries, chopped
- Fresh arugula or parsley
The original recipe for Vegan Thanksgiving Wrap can be found on The Minimalist Baker. Visit their site for a full set of directions and more healthy recipes. Want more clean eats? Follow The Minimalist Baker on Facebook, Pinterest and Twitter.
What sets your plate apart? At a glance, the colors of your dish can provide intel into its nutritional benefits. In this recipe, poached salmon is topped by a lovely pineapple salsa and cucumber sauce. You are probably already familiarized with salmon the superfood and it’s long list of health benefits. If not, here’s a brief summary: it’s packed full of Vitamin B12, Vitamin D as well as protein and Omega-3. You really can’t go wrong with Salmon! Enjoy this recipe from Chef Christine Denney!
Chilled Poached Salmon with Pineapple Salsa and Cucumbers
Original Recipe is from the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai.
For the Salmon:
- 6 salmon fillets (4 oz. each)
- 6 lemon slices
- 1 c. white wine mixed with 1 c. water.
- 1 tsp. dried dill, or 1 T. fresh dill, minced
For the Cucumber Sauce:
¼ c. European cucumber, diced (you do not have to remove the peel or the seeds if you use this variety)
1 Tbs. seeded mustard
1/3 c. yogurt
1 Tbs. fresh lemon juice
2 Tbs. minced green onion
2 tsp. capers
For the Salsa:
¼ lb. tomatillos, chopped to the size of relish (you can do this in a food processor if you are careful not to “puree” – you want some texture)
1 Tsp. green onion, minced
¼ tsp. ground coriander
1/8 tsp. garlic powder OR 1/2 small fresh garlic clove, finely minced
1 1/2 tsp. rice vinegar
1/2 cup pineapple, coarsely chopped
1/2 cup Anaheim chilies, chopped (these can be fresh or canned green chilies – if using fresh chilies, you may want to roast them first.)
This recipe was originally penned by Christine Denney, Food Services Director at the Oaks at Ojai Spa. Her recipes are always fresh and inspired by her love of nutrition and eating well. You can find her cookbook, Recipes from the Heart, available to purchase here. For more recipes from Christine, check out her chef spotlight page on Recipe Redo.
It’s the week after Halloween – the holiday dedicated to sugary treats and all things spooky – and it’s time for a post-Halloween sugar detox. A great place to start your detox is with an all-veggie meal. This Vegetarian Burrito from Executive Chef Hicham Elmadi of Hilton Head Health is an excellent option for those desiring an all green plate and plant based protien. Yum! Enjoy and Happy Cooking!
The Vegetarian Burrito
- 1 each Flatbread
- 2 tablespoons Cilantro Lime Cashew Sauce
- ¼ cup Black Bean Puree
- ¼ cup Quinoa, red, cooked
- 3 ounces Kale, chopped
- 1 tablespoon Jalapeno, minced
- 2 teaspoons Chili powder
- 1 tablespoon Cilantro, finely chopped
- ¼ teaspoon Salt
- 1 teaspoon Olive oil
- Prepare Cashew sauce and Black Bean puree and set aside.
- Massage kale with jalapeno, chili powder, cilantro, salt and olive oil. Set aside.
- Assemble each burrito by spreading black bean puree first and then the cooked quinoa.
- Arrange kale mixture at the bottom half of the burrito and roll sides in tight.
- Serve sliced in half with 2 tablespoons cashew sauce and a side salad with citrus vinaigrette.
- Serves: 1
- Serving Size: 1 wrap (with side)
- Calories: 290
- Fat Grams: 7 gm
- Protein: 14 gm
Like this recipe? Check out Chef Hicham’s Chef Spotlight Page on Recipe Redo! Or, taste the delicious food in person atHilton Head Health. The original recipe for Vegetarian Burrito was posted on Hilton Head Health’s lifestyle blog H3 Daily.
Warm up your chilly night in with a spicy vegetarian pasta dish to share! Love ratatouille? No need to hop on a plane to Paris – your kitchen will do just fine. When shopping for this meal, be sure to purchase whole grain spaghetti noodles. This swap is an easy trick for keeping your health goals on track. This dish caters to the Vegetarian Palette and could be made for a Meatless Monday dish as well. If you’ve adapted a Gluten Free diet, you may want to consider swapping out whole grain noodles for ones of a gluten free brand. Either way, enjoy and happy cooking!
Spicy Roasted Ratatouille with Spaghetti
- 2 pints cherry or grape tomatoes
- 1 medium eggplant (about 1 pound), diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper (or orange or yellow), diced
- 1 medium yellow or white onion, diced
- 6 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 6 cloves garlic, pressed or minced
- ½ teaspoon salt
- Freshly ground black pepper
- Red pepper flakes
- ½ pound (8 ounces) whole grain spaghetti
- Freshly grated Parmesan cheese, optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon fresh thyme (optional)
Need a break from your go-to salad selection? Switch things up a bit with this Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons. It’s harvest season ready! Pack this salad for a mid-day antioxidant boost to carry you through the rest of your busy day. As far as ingredients are concerned, this recipe calls for quirky croutons in the form of grilled cheese cubes! Yum! Enjoy and Happy Fall!
Crispy Kale Roasted Autumn Salad with Brie Grilled Cheese Croutons
- 1 small butternut squash, peeled and seeded (reserve those seeds!) and cut into cubes (about 4 cups total)
- 2 honeycrisp apples, chopped
- 1/2 cup pecans
- 2 teaspoons chili powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon peper
- 1 large bunch kale, torn away from stem and roughly chopped
- 4 tablespoon olive oil, divided
- 2 tablespoon parmesan cheese, grated
- 2 sliced whole grain bread
- 4 slices brie cheese
- 1 tablespoon butter
Apple Cider Dressing:
- 2 cups apple cider
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon cayenne (optional)
- salt + pepper
The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.
Pumpkin enthusiasts be warned – this undeniably fall recipe is sure to be your next kitchen creation. Pumpkin Ravioli may not the first idea that comes to your mind when you think of a pumpkin themed recipe, but this fact still remains – it’s absolutely delicious. To achieve the made from scratch ravioli, this Recipe Redo calls for a ravioli mold. Don’t be discouraged, homemade pasta is not just for over-ambitious chefs – you can do it too! See the original recipe on Julia’s Album for easy-to-follow instructions. All together this made from scratch Pumpkin Ravioli is savory, sweet and the perfect dish for a fall table! Happy fall and enjoy!
Makes 24 Ravioli.
For the Ravioli Dough:
- 1 1/4 cup flour
- 1 egg
- 1/4 cup hot water
- 1/4 teaspoon salt
For the Pumpkin Filling:
- 1/2 can pumpkin organic
- 2 tablespoons brown sugar
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
For the Brown Butter Sauce:
- 1 stick butter
- 2 and 1/2 tablespoons balsamic vinegar
- 1 and 1/2 tablespoons brown sugar
- 1/4 cup chopped toasted pecans
This recipe was originally published on Julia’s Album. Visit Julia’s Album for detailed directions for Pumpkin Ravioli. On the search for healthy recipes to fill your weekly meal plan? Julia’s Album is an excellent resource for healthy and creative dishes. Follow Julia’s Album on Facebook, Twitter and Pinterest for more healthy eats.
At 225 calories a stack, this recipe Spicy California Shrimp Stacks is the stuff that low-calorie dreams are made of. No need to run and buy any kitchen accessories to achieve this recipe – you’ll be able to prepare this dish with the preexisting tools in your kitchen. The shrimp and rice are kicked up by some Siracha, satisfying all your sushi cravings. This recipe makes four stacks but feel free to double or triple as needed for your dinner table needs. Enjoy and Happy Cooking!
Spicy California Shrimp Stack
Makes 4 stacks, 225 calories per stack
- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled and tails removed
- 1 cup diced cucumber (about 1 small)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
- 4 teaspoons reduced-sodium soy sauce (or gluten-free)
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
This recipe was originally published on Gina’s Skinny Recipes. Visit the original recipe for detailed directions and more. For more skinny recipes, check out the site’s Facebook, Twitter and Pinterest.