My new year’s resolutions for 2017 revolve around getting healthier, in mind, body, and spirit. Number 2 on my list of 20 Healthy New Year’s Resolutions is to eat more vegan meals.
Going vegan, and eliminating animal products from your diet can help fight disease, reduce inflammation in the body, and even cut down on your grocery bill (meat is expensive!) A vegan diet can be good for both your wallet and your waistline.
If you think vegan food means eating salad at every meal, think again. In this Ebook, you’ll find delicious and healthy, meat-free recipes, like Vegan Pot Pie, Vegan Veggie Sushi, Vegan Sweet Potato Curry, and so much more. It’s an entire month of meal plans, recipes, and grocery shopping lists, all laid out for you, week by week.
Whether you’re celebrating Thanksgiving with your family this year, or “Friendsgiving” with your besties, your guests will jump for joy when they see cranberries at the holiday table!
…and, with thanksgiving being a very meat-hearty meal (gobble, gobble), your vegan friends will be EXTRA thankful for YOU when you put this sweet and savory Vegan Cranberry-Apple Mushroom Stuffing dish on the table! Packed with antioxidant-rich cranberries and other veggies, it’s a healthier, meatless version of the classic hearty stuffing we all know and love. Perfect for those who choose to go meatless, and also a perfect compliment to the tender turkey (or Tofurkey) that you’ll be serving. This dish can easily be tweaked if you prefer to go the carnivore route, by using butter instead of oil, and switching out one pound of browned, ground sausage for the mushrooms.
I love cranberries at the holidays because of their versatility. They’re the perfect addition to festive cocktails, savory dishes, desserts, and they even make a beautiful table centerpiece. Do you have a favorite holiday recipe that includes cranberries? Then please be a doll and share HERE! 🙂 Your delicious creations could even win $2,000… and who couldn’t use that this holiday season?!
A vegan, sweet and savory spin on the Thanksgiving stuffing we all know and love.
12 cups unseasoned dry bread crumb cubes
4 cups vegetable broth
1 cup chopped onion
2 cups chopped celery
1 tablespoon minced garlic
1 bag dried cranberries, or “Craisins”
1 cup apples, peeled, cored and diced
1 package fresh mushrooms, washed and sliced
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ½ teaspoons poultry seasoning
2 teaspoons thyme
1 tablespoon fresh parsley
Preheat oven to 375 degrees.
In a small saucepan, add bag of dried cranberries and three cups water. Bring to a low boil, then turn off heat. Set aside and allow cranberries to rehydrate. Drain well after 20 minutes of soaking.
Heat oil on medium in a large skillet, add celery and onion. Cook 4 minutes, stirring frequently.
Add garlic and mushrooms. Cook another 4 minutes.
Sprinkle with all seasonings and stir well.
Add apples and drained cranberries. Stir. Cook 2 more minutes.
Add bread crumbs to a very large mixing bowl.
Pour contents of skillet over bread crumbs, stirring well.
Slowly pour vegetable broth over bread crumb mixture, one cup at a time, stirring gently until all bread is coated.
Add contents of bowl to lightly greased baking dish.
Cover with foil and bake for 40 minutes. Uncover and bake until golden brown on top, about 20 minutes more.
Looking for more Thanksgiving ideas? Check out my free Thanksgiving printables! And, if you’re looking for a frugal way to feed your family through the holidays and beyond, be sure to check my eBook, 1 Month of Dirt Cheap Dinners!
Click here and here for some great wines to serve with your holiday meals!