Finally, a potato side dish that does not have dairy! Potatoes are a staple ingredient in many kitchens around the world. There are Yukon gold potatoes, sweet potatoes, yams, Russet potatoes, red skin potatoes, and purple sweet potatoes. You can use potatoes in myriad ways, roasting them, boiling them for a mash, frying them, etc. We think, and although this recipe is a bit more tedious, that Hasselback potatoes are top tier. Do they contend with your favorite potato side dish? You’ll have to be the judge of that.

We love these Hasselbacks because they are visually exciting and taste incredible. Load them up with spices and feel free to add your own set of herbs to enhance the dish. As far as cooking goes, the process is very easy. You roast the potatoes in the oven at 400 degrees Fahrenheit for about 20 minutes and that’s that. The tedious element is how you cut the potatoes. The first thing you have to do is make sure that your knife is sharp. If your knife isn’t sharp, the preparation will be a lot more difficult. Once you have a sharp knife, take two wooden spoons and lay them flat on a cutting board.

One by one, place your potatoes between the handles of the spoons, ensuring that the potato is elevated about the cutting surface. Slice eighth-inch thick slices along each potato, making sure that you hit the spoon handles, not the cutting surface. Once your potatoes are successfully cut, toss them in a bowl with the olive oil and seasonings. Make sure you coat them liberally! Bake in the oven until soft (about 20 minutes) and then enjoy immediately.

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People usually occupy one of two camps regarding cranberry sauce: they either love it or hate it. There isn’t a middle ground about this classic holiday condiment. An argument could be made that the people who do not like cranberry sauce have a distaste for the jelly stuff that comes in a can. Maybe they just have not tasted a condiment as delectable as this homemade cranberry sauce, which utilizes fresh cranberries.

As with anything homemade, you get to choose the ingredients. Because it is made with fresh ingredients, it has a much shorter shelf life than canned cranberry sauce. This sauce will keep fresh in an airtight container in the fridge for at least one week. You can also freeze it for up to three months. This paleo cranberry sauce is the perfect balance of sweetness, spice, and tartness. Some people want to know if they should enjoy this sauce warm or cold. You want to know the best way to enjoy it? The way you like it is the best way for you to enjoy this condiment. That rule applies to most culinary creations, if we’re being honest.

The great thing about fresh cranberries is that they contain a lot of insoluble fiber, which passes through your nearly intact. Cranberries also offer soluble fiber, lots of vitamin C, manganese, vitamin E, copper, and vitamin K1. They also happen to be rich in bioactive plant compounds, specifically flavonol polyphenols. Some of these compounds include quercetin, peonidin, ursolic acid, myricetin, and A-type proanthocyanidins. You can learn more about the health benefits of cranberries by clicking here. For now, let’s enjoy some cranberry sauce!

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Disclaimer: This recipe is not Full Body Cleanse-approved. Sorry, folks, but sometimes we like to post recipes that work well as you transition into life after cleansing. These recipes are meant to help you, and you can also use them if you participate in our Maintenance Package or Going Vegan 20-day Challenge products. The name of the game is: simple ingredients. You do not have to overcomplicate things, and you definitely do not need to use harmful ingredients.

These vegan no bake cinnamon energy bites have a flavor that is reminiscent of a cinnamon roll, only these are much healthier. They make for a great on-the-go snack or breakfast treat. Just one or two will help fill you up and simultaneously satisfy your sweet tooth. You may already have the ingredients on hand! These energy bites contain the following:

• Cinnamon: This warming spice helps to give the bites their signature spice flavor.
• Rolled oats: The oats not only add a lot of fiber and protein, but they also give the bites an extra chewy texture. They also serve as a binder, which helps the bites stay together when you form them.
• Medjool dates: Time for the sweetness! These dates work to provide natural sweetness and, similar to the oats, act as a binder to help everything stick together.
• Almond butter: Almond butter provides a lovely richness and creaminess, along with more protein and healthy fats. Just make sure that you get the unsweetened and oil-free variety. In fact, try to get raw almond butter, as that is the best version.
• Vanilla extract: A little vanilla extract goes a long way, and it also complements the cinnamon. If you can, purchase pure alcohol-free vanilla extract, as that is a better product.

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Are you ready to enjoy a homemade salsa that is every bit as spicy and delicious as it is chunky and smoky? Some people like smooth, pureed salsa, while others prefer the chunky salsas that you make in a molcajete. Is the salsa imperfect? Yes, but it’s also perfectly chunky, smoky, and full of flavor. Not everything that you make has to look like a work of art. Sometimes, foods or dishes that don’t satisfy everyone’s aesthetic appeal taste the best! That’s how we feel about this salsa.

A molcajete, in case you are unaware, is the Spanish word for mortar and pestle. The name comes from the Aztec words that translate to “seasoning” and “bowl.” A traditional molcajete varies slightly from your average mortar and pestle, though. It is made from volcanic rock and the hard, rough surface makes it easier to grind spices or mash different ingredients, for example, the pan-roasted ingredients for this salsa. Just make sure that you don’t add all of the ingredients to the molcajete at once. Start by mashing the onion and garlic, then follow that with the jalapeño.

Once you have a smooth paste of onion, garlic, and jalapeño, you can add the tomatoes, one or two at a time. Don’t overcrowd the molcajete, or you’ll have tomato juices flying all over the place. Add your chopped cilantro, cumin, sea salt, and black pepper and mix to combine. Serve with some sturdy chips that can support the weight of this homemade chunky salsa. It’s got a little kick, but not so much so that it overpowers the rest of the ingredients. If you like a spicier salsa, add two jalapeños!

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Carrots are one of the most beneficial and easily accessible root vegetables in existence. They are in just about every grocery store and come in a variety of colors, although you most commonly see them in their orange form. Speaking of this orange color, it indicates the presence of beta-carotene, which converts to vitamin A in the body and serves as a powerful antioxidant. Is a creamy vegan carrot soup incredibly tasty? Absolutely, but it is also a nutritious meal option that helps you absorb the vegetable’s numerous health benefits.

When the weather is cold, nothing beats slurping up a tasty soup. Unlike other creamy or meat-heavy soups, this soup contains ingredients that all work to enhance immune function. Whether you feel a cold coming on or are trying to get over a sore throat, this soup is the perfect choice. Carrots contain phytonutrients that enhance the body’s defense mechanisms, making it more resilient against infections. The high vitamin C content in carrots also stimulates the production of white blood cells, enhancing overall immune response.

The great thing about this soup, besides the health benefits, is that it is easy to whip up. It doesn’t make a whole lot of soup, but there will be enough for two people to have large bowls. You can also serve three to four people smaller bowls to accompany their main courses. Some people like to include more non-dairy milk in their soup recipes for maximum creaminess, but the potatoes help create a luxuriously creamy consistency that you’re guaranteed to love.

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Forget taco Tuesday, because (and let’s be honest) you can enjoy tacos every night of the week. There are so many taco filling options, including cauliflower, potatoes, beans, chickpeas, fish, and more. Tacos come together easily and make for a great family style meal. Although the filling ingredients tend to take center stage, the toppings or condiments are of equal important. You need to have the right salsa, cilantro and onions, and, if you are really a taco connoisseur, pickled radishes or onions.

On their own, radishes exhibit a peppery flavor and crispy crunch. Some people love them and others hate them. If you fall into the hatred column, have you tried pickled radishes? They differ from classic pink pickled turnips that accompany Mediterranean dishes. These pickled radishes offer a sweet, spicy, and briny flavor. Enjoy them straight out of the jar, on tacos, burgers, sandwiches, and more. They have a subtle kick from the jalapeño, and you can always add more if you enjoy more spice in your life. Stuff cilantro into the pickling jar as well and let the pickling commence!

Once all of your ingredients are in the jar, pour in the pickling solution and some pepper flakes and mustard seeds. Allow at least 24 hours for the flavors to do their thing at room temperature. After the first day, you can store the pickled radishes in the fridge. The flavor only gets better as the days go by!

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If you are looking for a few healthy options to have as side dishes at your Thanksgiving feast, welcome to your one stop shop. Not only are these recipes much lighter than traditional Thanksgiving sides, but they are also sure to impress your dinner crowd. We are all about easy, healthy, and foolproof recipes! There is no need to complicate things on a day that is bound to have a little bit of stress.

A perfectly golden, roasted turkey is typically the star of the show at the Thanksgiving table. The truth is, though, having a great assortment of side dishes can make or break your big meal. The best side dishes even outshine the turkey, provided they have the right amount of flavor! That is why executing your textures, flavors, and colors is paramount for the best Thanksgiving side dishes.

In this article, we will not provide mainstays like mashed potatoes or roasted Brussels sprouts. You probably have recipes for those items, or you already have your preference on how to make them. Instead, we want to lighten what is a classically heavy meal and provide you with vegetable-forward dishes that offer lots of nutrition, and even more flavor. Even though they may be root vegetable or squash dishes, they are still much lighter than fattening sides you usually see at the table.

Rainbow Roasted Carrots With Maple Tahini Sauce

What a great side dish for the upcoming holiday feast! These roasted rainbow carrots with maple tahini dressing boast big time flavors! Don’t forget the freshly chopped parsley and pomegranate arils for extra flavor and flair.

Click here to make the recipe. 

Baked Butternut Squash Fries

Crispy on the outside and sweet and soft on the inside, baked butternut squash fries are a great low-carb, healthy side dish to bring for Thanksgiving. Don’t forget to make the lemon garlic dipping sauce that accompanies the fries!

Click here to make the recipe. 

Herb-Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash, which goes above and beyond the typical combination of butter and brown sugar. This recipe takes an herbaceous turn to play off the squash’s inherent sweetness.

Click here to make the recipe. 

Sautéed Garlic Green Beans

Get ready to experience green beans like you’ve never experienced them before. Perfectly blistered with an amazing garlicky punch, these green beans are far from that creamy, fattening casserole that grandma makes. Full of flavor and easy to digest!

Click here to make the recipe. 

Baked Parsnip Fries

Paleo, Whole30, and nightshade-free, these baked parsnip fries are the perfect side dish for your Thanksgiving spread. If you feel like going the extra mile, consider making your own ketchup or dipping sauce from scratch to pair with the fries. 

Click here to make the recipe. 

Holiday Honeycrisp Salad

It’s rare that a salad makes it to the Thanksgiving spread, but let’s change that this year. Gorgeous, refreshing, crispy, zesty, and slightly sweet, this holiday Honeycrisp salad will go great at your big holiday feast, or even a regular weeknight dinner.

Click here to make the recipe. 

Mashed Butternut Squash

You’ve never seen a butternut squash recipe like this one! This mashed butternut squash is creamy, comforting, and exhibits subtly sweet and earthy flavors. This is an excellent last-minute dish because it requires very little cooking effort on your part. Just have a sharp knife and be careful when cutting the butternut squash in half.

Click here to make the recipe.

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Caesar salad is potentially the most famous salad of all the salads. Parmesan cheese, romaine lettuce, croutons, and caesar dressing. Those are the components to a caesar salad, which was created by chef Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. The unfortunate reality is that most caesar dressings are incredibly fattening, high in sodium, and loaded with added sugar. Plus, these dressings aren’t vegan. 

Traditional caesar dressing contains anchovies, raw egg yolk, raw garlic, mustard, lemon juice, and parmesan cheese. What you get is a super zesty, garlicky, savory dressing that pairs beautifully with fresh, simple salads. This vegan caesar dressing is just as zesty and flavorful, only it doesn’t have anchovies, dairy, or eggs. In fact, you only need five core ingredients, plus a little water, sea salt, and black pepper to create this dressing. 

The dressing calls for tahini, lemon juice, garlic, capers, mustard, water, and seasonings. The reason that you need capers is because of the pickled, briny flavor they offer. Not only do they add a salty boost, but they seem to act similarly to the anchovies. You’ll also need a small amount of the brine, in which the capers are preserved. Blend everything together and you have yourself a tasty dressing to enjoy whenever you want!

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Baba ganoush, or baba ghanouj, is a classic Mediterranean dip that is a unique alternative to hummus. Made with eggplant, spices, tahini, and olive oil, this pureed dip is light and extremely enjoyable with fresh vegetables or pita bread. Classically, people drizzle a little olive oil and freshly chopped parsley on top for serving. Because it’s made from roasted eggplants instead of chickpeas (like hummus is), this dip feels much lighter when you eat it.

In order to make baba ganoush, you have to roast an eggplant. This is a very easy process because all you have to do is cut the eggplant in half lengthwise, season it, drizzle some olive oil on it, and roast it cut-side down. The average eggplant takes about 40-50 minutes to roast. You want the inside to be soft so that you can easily blend it with the other ingredients. Roasting the eggplant cut-side down also allows the flesh to caramelize on the bottom, adding another dimension of flavor. If you enjoy that crispy, slightly charred flavor, consider grilling the eggplant instead of roasting it.

Once you remove the eggplant from the oven and scoop the flesh out of the skin, use a potato masher to mash it. At this point, the most crucial piece of the puzzle is to drain the mashed eggplant. Allow plenty of time for this because eggplant retains a lot of water. When it comes time to blend the ingredients, don’t go overboard. If you over-process the dip, it will be too smooth and creamy. This dip should retain some chunks, but you can have it completely smooth if that’s your vibe. As always, keep experimenting with this because you will only get better as time goes on.

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Pasta is one of those foods that you can easily devour. It seems that no matter how big and deep the bowl of pasta is, you can continue eating until you feel so bloated that you cannot move. We don’t necessarily condone this way of eating, but we understand that pasta is hard to resist, especially when the recipe is as tasty as this one.

This pasta puttanesca hits nearly every flavor note you want, except for sweet. The acidity of the capers and tomatoes blends with the spice of the red pepper flakes and briny kalamata olive flavor. The herbaceous parsley, which is an optional ingredient, offers a freshness that your palate craves. One key element that enhances the flavor of this pasta puttanesca is the pasta water. Adding pasta water to your sauce is a chef’s trick that enhances the flavor of most pasta dishes. It also helps to cut the acidity of the other ingredients in this sauce.

The great thing about this pasta dish is that the sauce does not take a very long time to cook. Because of that, you can cook the pasta while preparing the sauce. They cook simultaneously and then you can have dinner ready in under 20 minutes. Isn’t that a beautiful thing? If you prefer more spice, feel free to add more red pepper flakes to the sauce.

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