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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There aren’t many vegetables that are as versatile, nutritious, and addictive as roasted Brussels sprouts. If you disagree, then you have not had the perfect roasted Brussels sprouts. They can be tricky to roast, so you often end up with overly soggy, overcooked Brussels sprouts. You’ll be amazed at what a little olive oil, sea salt, and black pepper can do to your sprouts. The exteriors will caramelize and the interiors will be beautifully soft. Feel free to add a squeeze of lemon juice to the Brussels sprouts when you serve them.

Should you cut your Brussels sprouts in half before you roast them? Well, we’ve got all the secrets to cooking a great pan of Brussels sprouts. If you want your sprouts to have a crunchy exterior, you should cut them in half before you roast them. If they are very large, you can quarter them. Cutting them allows water to escape, which prevents them from being soggy inside. At 425 degrees Fahrenheit, roast your Brussels sprouts for roughly 18-20 minutes tops. Keep an eye on them to avoid burning or undercooking them.

Spread them out into a single layer on a rimmed baking sheet. If the Brussels are too close together or overlapping then thy will steam instead of crisping. Place them cut-side down to start the roasting process. About halfway through the roasting process, make sure to flip them to ensure an evenly crisp exterior. Once you remove them from the oven, you can serve them with your entree. These make for a great Thanksgiving side dish, and don’t contain the calories and fats that other classic sides have. Elevate the flavor with a little lemon juice or balsamic glaze. Please enjoy!

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For the most part, there is never a raw vegan dish on the Thanksgiving table. Unless you serve some fresh fruit, vegetable sticks, or a colorful salad, most of the dishes are carb-heavy and filled with butter, dairy, and sugar. That being said, there are many Thanksgiving flavors that you can recreate in a raw vegan way. That’s where these Thanksgiving lettuce cups come into play. They are great for anyone who happens to be dieting or cleansing over the holiday weekend.

Although you can easily create raw soups, sauces, or slaws, sometimes it’s better to go one notch above, or a few notches in the case of this recipe. Normally, people spend the entirety of Thanksgiving Day preparing copious amounts of food. Scale back the quantity and focus on quality with these homemade lettuce cups. Within a crisp romaine lettuce leaf, you’ll find a “meaty” creation that simulates the flavor of turkey. Mixed with a sweet and tangy cranberry relish, you’ll be wondering if this is in fact a raw vegan dish.

You can enjoy these lettuce cups for lunch or dinner. They fill you up and provide you with healthy fats, fiber, protein, and a diverse mix of antioxidants. As long as you have a trusty food processor, you’ll be able to whip up this recipe in not time. Please let us know if you made this recipe in the comments below. We’d love to hear if you stayed strong and stuck your diet over the holiday weekend, especially if this recipe helped. It may satisfy the Thanksgiving craving you seek!

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Sometimes, caramel sauces take a while to yield the perfect consistency and flavor. You have to monitor it constantly, ensuring that it doesn’t burn. The one problem with traditional caramel is that it’s heavy on the sugar, which can be quite overbearing. This recipe gives you the classic caramel flavor that you crave, only with much less sugar and some sea salt to accent the flavor.

People on the raw vegan diet cannot enjoy this caramel recipe, as it requires cooking. They can, however, enjoy a raw date syrup, which is the next best thing. Click here to make that recipe. This salted caramel recipe has is perfectly luxurious and creamy, and the coconut milk and tahini have a lot to do with that. It may seem odd to add tahini to a dessert because people add to hummus, salad dressings, and marinades. Believe it or not, tahini is not just for savory recipes. In fact, the sesame flavor adds a beautiful nuttiness to this caramel sauce.

This caramel sauce only contains five ingredients and comes together in 10 minutes, making it the perfect last minute dessert sauce. It goes great on homemade ice cream, raw apple slices, or classic fall dessert recipes that you typically find at Thanksgiving. We hope you enjoy it.

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For the majority of Americans, it’s very difficult to eat healthy during the fall. Between pumpkin spice lattes, Halloween candy, and the inevitable Thanksgiving feast, people aren’t necessarily prioritizing salads or smoothies. While eating green salads, chia pudding, zoodles, and more may not be in the cards, starting the day with a green smoothie is very attainable.

To get in the fall spirit, this smoothie is appropriately titled “Green Monster Smoothie.” Why does it have the name it has? Well, the ingredients are ingredient titans, monsters if you will. The nutritional profile is incredibly diverse. The kale supplies the body with dietary fiber, magnesium, antioxidants, and vitamins A, C, and K. Strawberries enhance the antioxidant content of this smoothie and offer a high dose of vitamin C, which boosts immune function. Bananas are excellent sources of potassium and complex carbohydrates, and they help to thicken smoothies.

For the average person, the “questionable” ingredient is the cucumber. Aren’t cucumbers meant for salads? Yes, but they go great in homemade juices and smoothies as well. Cucumbers are naturally rich in water, helping to hydrate the body. Additionally, cucumbers contain a lot of potassium and vitamins A & K. Plus, they are quite refreshing. See for yourself when you drink this smoothie. We can’t promise anything, but you may feel an incredible burst of energy after drinking it.

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The fall and winter months often feature roasted root vegetable dishes made for holiday meals. Well, raw vegans can enjoy root vegetables, too! Butternut squash is actually an easy squash variety to incorporate into raw vegan dishes. The creaminess and sweetness make it excellent for blended recipes, like this puree.

The addition of pear to this squash puree adds a wonderful sweetness that is quite addictive. In fact, it’s so good that you’ll probably come back for a second helping. If you do want to showcase a healthier dish at the Thanksgiving table, or you just want a light fall-themed puree, this is your go-to recipe. We hope you like it as much as we do!

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Not only do rainbow carrots make for a stunningly colorful side, but they are also naturally sweet with robust flavor. These carrots don’t require much seasoning because the point of this dish is to highlight their inherent sweetness. This dish does call for some fresh sprigs of thyme, which is an aromatic spices that complements the sweet flavor profile.

If you leave a small amount of the green tops one, this will look like a restaurant quality dish. You want to cook them long enough so that they are perfectly tender and caramelized. They go great as a colorful, healthy Thanksgiving side, but you can enjoy them whenever you like. Just make sure to make a large batch if you make them for Turkey Day because they’ll be gobbled up quickly. That pun was 100% intended.

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The quinoa, cranberry, and pecan filling make the perfect fall stuffing for an acorn squash, or any dish for that matter. While this is a three part recipe, it only takes about one hour to make. If you really want to set impress your taste buds, add some fresh pomegranate arils on top of each stuffed squash half. You’ll thank us later.

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The holiday meal is over. You feel lethargic and are wondering how you put so much food in your body. If this describes you, this detox drink is going to bring you back to life. The nutrients in this juice work to promote healthy digestion, bowel movements, and liver detoxification, which some of you may need more than others.

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Starting your day with a smoothie bowl is a great idea for the day after Thanksgiving. Eating leftover dessert only packs on more carbs and added sugars, which are not conducive to your health. Get back on track with this smoothie bowl!

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