By: Sarah Zitin

These healthy living recipes are great for everyone, except if you know you have an allergy to an ingredient. If you do, simply substitute one for another and you can still enjoy the modified dish along with healthy living.

These recipes are healthy, especially when you buy organic ingredients, which I recommend. They are all easy to put together, nutritious, and easy on the waste line. In case you’re not vegan, you can always add your favorite meat to the ingredients, but less meat is also recommended in today’s world because of the strain it puts on our ecosystem. Mindful eating is important to healthy living, your children and the planet. 

These healthy living recipes were created by me, as I love to be creative in the kitchen. I enjoy creating my own combinations, and using spices that enhance flavors. I think of what I want to taste, then make the recipe match that. It’s fun, resourceful, convenient, and inexpensive. Healthy, of course! When you’re creative, you can eat very inexpensively, and get the necessary nutrients, at the same time.

1 cup cooked basmati rice

2 cups cooked garbanzo or black beans

1 cup roasted Brussels sprouts or other greens

1 pinch cayenne pepper

1 tsp. ginger

1 tsp. cinnamon

1 to 2 tsp. curry powder

6 cloves garlic

3 tbsp. light soy sauce

1 tbsp. sesame oil

5 tbsp. olive oil

Raisins or currants, optional

Cook rice in 2 cups of water for 20 minutes. In a saucepan, brown garlic cloves in soy sauce, olive oil, and sesame oil on low to medium heat. Combine other ingredients, then sauté until blended and warm. Place cooked rice in a bowl, add other ingredients, stir well, and serve. Add minimal raisins or currants if desired. Serves 2.

2 cups grilled, cubed tempeh (fermented tofu)

3 cups cauliflower

3 cups broccoli

1/2 cup slivered almonds

1/2 cup dried cranberries

1/2 cup sliced garlic cloves

1/2 cup chopped onions

1 tsp. curry powder

1 tsp. cumin

1 tsp. coriander

1/3 cup olive oil

Steam the vegetables. Sauté onions and garlic in olive oil. Add spices, almonds, and cranberries. Gently mix in vegetables, and stir well. Heat to taste. Add a pinch of salt and pepper. Serves 2.

1 cup cooked red or white beans

2 cups cooked brown rice

1 fennel bulb, steamed and chopped

Juice of 1/2 lemon

1/4 cup dry white wine

1 tbsp. olive oil

1 tsp. dill

1 tsp. garlic powder

1 tsp. ginger

Pinch salt and pepper

Combine cooked beans and rice in skillet. Add white wine, olive oil, lemon juice, fennel, and spices. Heat for 15 minutes over medium to low heat. Stir, and serve. Serves 2 or 3.

2 cups green and yellow squash, sliced

1 cup acorn squash, steamed, cut, and oven-roasted (with olive oil)

1 cup slivered cashews

1/2 cup goji berries or dried cranberries

1/3 cup sesame oil

1 tsp. molasses

1 tsp. tamari or light soy sauce

Juice of 1/2 lemon

3 tbsp. dry sherry

1 tsp. garlic powder

1 tsp. turmeric

1 tsp. Cardamom

Steam the green and yellow squash. In a skillet, combine roasted and cubed acorn squash with cashews, goji berries or cranberries, sesame oil, tamari, sherry, and molasses. Add lemon juice and spices, and cook over low to medium heat. Salt and pepper to taste. Serves 2.

1 cup unsweetened almond milk

1 tablespoon apple cider vinegar

2 cups all purpose almond flour

1 3/4 cups granulated coconut sugar

3/4 cup cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup melted coconut oil

2/3 cup unsweetened applesauce

1 tablespoon pure vanilla extract

1 cup boiling water

Chocolate Buttercream Frosting

1 cup cocoa powder

1 1/2 cups earth balance vegan butter, softened baking sticks preferred4-5 cups powdered coconut sugar

2 teaspoons pure vanilla extract

1/4-1/2 cup unsweetened almond milk

Instructions 

Preheat the oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.

Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.

Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. 

Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!

Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Buttercream Frosting

Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.

Add the softened vegan butter and mix with a hand mixer until creamed and well combined.

Add half of the powdered coconut sugar and half of the almond milk, and mix until combined. Add the rest of the powdered coconut sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.

If the frosting seems too dry, add more almond milk, a tablespoon or two at a time. If the frosting seems too wet and doesn’t hold its shape, add more powdered sugar until it thickens up. 

Frost the cake using an icing spatula or just a butter knife.

There are so many vegan options you can make for Thanksgiving dinner 

if you use your imagination and are good with trying new vegan recipes or simply creating your own. The supermarkets have turkey substitutes in different varieties for different palettes. Be bold, be vegan, and have a wonderful Thanksgiving!