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Whether you’re vegan, vegetarian, or an omnivore, it’s always essential to have a few quick-and-easy veggie side dishes in your repertoire — like these yummy Sautéed Carrots and Parsnips. Your busy holiday cooking can be more easeful with quick sides at the ready.
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For vegetarians and vegans, Thanksgiving is all about the traditional mouth-watering side dishes, and of course, I’m all about making them as healthy as they are delicious!
Today I’ll point to all of my favorite holiday sides and introduce you to a new recipe: Reimagined Green Bean Casserole.
When I was young, in the ’50s and ’60s, cooking for convenience was all the rage, and there was no cornucopia of fresh vegetables readily available in grocery stores. I can’t fault my mother for her frozen spinach with canned mushroom soup—though just the thought of it now makes me cringe! Even then, I had no taste for such food. I learned to love vegetables only when I began cooking with my college roommate, Ellen Brock, who grew up picking fresh veggies out of her mother’s garden.
But there was nothing wrong with the idea behind my in-laws’ green bean casserole with canned mushroom soup and canned onion rings. The potential is there for a great dish. I invite you to expand your culinary imagination with this recipe.
This Reimagined Green Bean Casserole is a vegan and gluten-free dish made with fresh ingredients: green beans, caramelized onions, fresh almond milk (if available), fresh ginger, and shiitake mushrooms
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This October Pumpkin Spice Cookie recipe reflects my most recent experimentation with gluten-free baking. I’m happy to say the experiment turned out well—though I regret it was in response to my newest food sensitivity!
Sadly, I seem to have developed an intolerance to nuts, including almond flour. Eating nuts or baked goods with almond flour make me itch. From an Ayurvedic perspective, it makes sense: nuts increase pitta, and high pitta can cause itching. Since nuts are also a common allergen and cause of food intolerance, I decided to explore baking with another high-protein flour for my growing readership.
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I love this Spiced Pumpkin Pound Cake. It’s a way to enjoy the holidays without getting a sugar high that’s followed by the inevitable sugar crash! This cake is wonderfully moist but not overly sweet, and it’s won rave reviews wherever I take it.
PrintIf you want to plan an intensely flavorful vegetarian menu for Thanksgiving, look no 
further! Today I’m sharing a recipe for Gluten-Free Millet Dressing. I’ll also point you to my sumptuous versions of traditional American holiday side dishes, which will fill your family with joy and gratitude!
Why millet? Millet is a good source of vegetarian protein. One cup of cooked millet offers 6 grams of vegetarian, gluten-free protein, which equals the protein in one egg. It’s also filling, grounding and easy to make.
Now for the rest of the menu. My famous Holiday Sweet Potatoes, topped with a pound and a half of pecans, are the eagerly awaited crown jewel of our holiday table. For a dash of freshness and color I offer this cranberry salad, a squeaky clean, upscale version of the canned stuff that used to be served when we were growing up!
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