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Food & Recipes
A big thank you to Julie Harrington, Culinary Nutrition Programs Coordinator of Living Plate for hosting our Healthier Thanksgiving Sides Cooking Demonstration in Chester. The recipes were delicious and filled with tons of plant-based nutrient ingredients.   Weren't able to attend? You're in luck! We have the recipes for you right in time for Thanksgiving:  Fall Wild Rice Salad: Zucchini Bread Green Smoothie INGREDIENTS: ​
  • 1 cup wild rice, cooked
  • 1½ cups green grapes, halved
  • 2 cups roasted sweet potatoes, cubed
  • 2½ cups arugula
  • 1 cup pecans, coarsely chopped
  • ¼ cup olive oil (or grapeseed)
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
Butternut & Acorn Squash Soup:Roasted Carrot and Parsnip Soup INGREDIENTS:
  • 1 butternut squash, (about 4 cups), chopped
  • 1 acorn squash, (about 2 cups), chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, (about 1 cup) peeled and diced
  • 2 tablespoons garam masala
  • 1/8 teaspoon nutmeg (a small pinch)
  • 2 tablespoons chickpea miso (or white miso)
  • 1/2 cup cashews
  • 1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
  • 4 cups Organic Pacific Vegetable Broth
  • 2 cups water
  • 1/4 teaspoon black pepper
  • salt, to taste
Braised Red Cabbage with Apples: INGREDIENTS: ​
  • 1 large red cabbage, about 2 lbs., shredded
  • 2 tablespoon olive oil
  • 1 sweet onion, thinly sliced
  • 2 Granny Smith apples, unpeeled and cut into slivers [or other tart apple]
  • 1/3 cup balsamic vinegar
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
BONUS Recipe: Vegan Green Bean Casserole INGREDIENTS: ​
  • 1/2 cup raw cashews
  • 3 white onions
  • 1/4 cup pecans, finely chopped
  • 3 tablespoon oat flour
  • 1 3/4 teaspoon salt, divided
  • cooking spray
  • 2 lbs. fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 16 ounces mushrooms, sliced
  • 1/8 teaspoon Frontier Nutmeg (a pinch)
  • 1 tablespoon tamari
  • 1/4 cup white cooking wine
  • black pepper, to taste
  • 1/2 cup unsweetened almond milk
To access the full recipes, sign up for a FREE trial of Julie's Living Plate meal plan. No credit card required.

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