Over 70 million turkeys are killed in the US and Canada each year - just for Thanksgiving! The conditions they are placed in while they await death, are abhorrent! We need to end this now.
This year, I am going to inspire you to start a new Thanksgiving tradition! A plant based feast that will be the talk of all your friends and family.
The first of our vegan recipes will be some appetizers and snacks. And as always, feel free to switch up the recipes to suite the ingredients in your cupboard and your taste.
If you don't have time to make up your own appetizers, the stores are filled with some great options like hummus, veggies and dip, vegan cheeses and more!
Warm Spiced Cashews (make about 2 cups - 10-12 servings)
- 1 Tbsp oil - Olive, Safflower or Grapeseed
- 1 Tbsp of dark brown sugar
- 1 tsp each: cumin, chili powder, garlic salt
- 1/2 tsp each: pepper and cayenne
- 2 cups of unsalted roasted cashews
- Heat the oven to 350 Fahrenheit and line a baking pan with parchment paper.
- Toss all ingredients really well and add to baking pan in a single layer.
- Cook for about 6-7 minutes. Allow them to cool slightly before serving. Store in airtight container.
These sweet potato crescent rolls are easy peasy and taste amazing. You can make the filling up a head of time and bake when you are ready to serve.
Sweet Potato Crescent Rolls
- 1 package of vegan refrigerated crescent roll dough (most are vegan but check)
- 1 cup each: finely chopped mushrooms and onions
- 1 Tbsp olive oil
- 1/2 tp each: salt & pepper
- 2 medium cooked sweet poatoes
- 1 Tbsp each: vegan butter, maple syrup and nut milk of your choice
- 1 tsp each: chili powder, salt & pepper
- Heat oven to 375 Farenheit
- Add oil, mushrooms, onions, salt and pepper to a frying pan over medium heat and cook for about 5-6 minutes. Set aside.
- Add cooked sweet potatoes, milk, butter and spices to a large bowl and mix well.
- Separate the dough into 8 pre-cut pieces.
- Spoon 1 1/2 Tbsp of the potato mixture and the mushroom mixture onto the large end of the dough and roll the pastry starting at the long end. Place on a parchment lined baking sheet (or an oiled baking sheet).
- Cook for about 10-12 minutes or until slightly browned.
This easy and delicious dip can be served with raw veggies, crackers or even some fresh baked bread. If you don't have white beans on hand, you can replace with most types of caned beans.
White Bean Dip (makes 2 cups)
- 2 x 14 ounce cans of white beans, drained and rinced
- 1/4 C of fresh lemon juice
- 1 Tbsp of minced fresh garlic
- 2 tsp of mustard (whatever type you like)
- 1/2 tsp each: salt, pepper and cayenne
- 1 Tbsp of nut milk (you can add more for a thinner consistency)
- Place all ingredients into a blender or food processor and blend until smooth.
- OPTIONAL: top with a splash of olive oil and chopped parsley.