Plant-Based Thanksgiving Menu

What do you think about when Thanksgiving rolls around?

Are you excited about eating lots of hearty food? Do you recognize and honor things to be grateful for? Is it nice to be around family and friends, or is it stressful (and why)?

I was looking on my Facebook “memories” this morning, and I got to see where I've been on this day in years past. It was funny... because six years ago I was visiting some friends in Denver and Boulder (the area where I currently live) – and tonight, I will actually be attending a protest in Boulder, and I haven't been there since. I love when synchronicities like that occur.

Another memory I found was from two years ago, when my boyfriend (Kyle) and I drove to the Standing Rock Reservation.

This always hits me a little hard this time of year. The injustices that happened on that reservation so close to Thanksgiving... it makes me sick to think about.

But, while there was horror, I very much honor that time, that place, and the people for what they protect and stand for.

There was a lot of beauty in humanity at the core of that movement.

I just wanted to touch on this reminder as respectfully as I can: that at a time when the world seems more ripped apart than ever, we have to remember where we come from, and reflect on our mistakes as well as our successes. Be kind to your neighbors, and be kind to yourself.

That being said... there is always so much pressure around the holidays with making agendas, menus, family plans – but there is also so much joy.

That's why I'm writing this Thanksgiving blog post: to give you some ideas on how to make your Thanksgiving (and the holidays) less stressful, in general. Of course I'm talking about vegan food, as well – which, if you've been vegan around the holidays, you'll know that this time can carry it own stressful moments when approaching family gatherings.

Whether you're a new vegan, an old vegan, a vegetarian, or an omnivore hosting some veghead family members, this menu can give you some colorful and savory options.

Stuffed Butternut Squash.

Growing up in the Midwest, you'd think I'd have eaten stuffing... but the truth is, I've only ever had a couple of bites of it!

(There are a lot of food conundrums of me living in the Midwest that I never got around to figuring out. Things I never ate that were considered “staples” in that stereotypical, regional diet. I guess I was just picky? But that pickyness turned into veganism, so I must've inherently been following that lifestyle before I was even aware. Ha.)

Regardless, the TRUE definition of stuffing is: “a mixture used to stuff an item before cooking.”

So... anything you want!

That really is why I'm so in love with cooking around Thanksgiving – you can make anything you like, because there are no rules. It's all meant to be good friends, good food, and good times.

So, in true fashion of doing whatever I want, here's a tasty wild rice stuffing recipe for squash.

Stuffed Butternut Squash
(vegan)

Ingredients

• 1 butternut squash, whole
• 1 cup wild rice, uncooked
• 4 cups water
• “Better Than Bouillon” vegetable paste (1-2 teaspoons)
• 1 apple of your choice
• 1 link of Field Roast sausage (omit or sub to make it gluten-free)
• 1 cup walnuts

Squash Instructions

1. Heat oven to 375 F.

2. Halve the squash, being very careful – they're tough.

3. De-seed the squash with a spoon or ice cream scoop.

4. Oil the inside of the squash and lightly add salt and pepper.

5. Place the squash face down on a baking pan with almost ¼ cup water in pan.
6. Bake for 40-45 minutes, keeping an eye that the water isn't evaporating too quickly and that the squash isn't burning.
7. Once baked, allow to cool for a few minutes, then scoop the flesh out with a spoon.

Stuffing Instructions

1. In a medium sauce pan, boil water.
2. While water boils, rinse wild rice in a strainer.
3. Once boiling, add your bouillon, stir, and add the rice.
4. Cook the rice 30-45 minutes until all water has evaporated.
5. Cook sausage in a pan until browned, adding finely chopped apple halfway through.
6. Combine crumbled and cooked sausage with apples, scooped squash flesh, and rice. Add this to the rice, stir evenly. Toss in a few walnuts and then scoop into the hollowed squash topped with more walnuts to broil for a few minutes. (Vegan cheese topping optional!)

Feel free to play around with this recipe, whether that's a different type of squash, different brand or flavors of sausage, almonds or pine nuts in lieu of walnuts, or simply by incorporating more or different veggies in your stuffing.

Roasted Vegetable Medley.

Thyme, parsley, and rosemary make up the organic fresh herb blend we picked up for roasting our veggies. Rosemary is my absolute FAVORITE. Dill is a close second. (I feel that rosemary fits the fall vibe better, and that dill is super refreshing in the spring.)

What veggies should you use? Again... there are no rules!

We favor potatoes, carrots, and Brussels sprouts – but you can choose anything you like, from cauliflower to zucchini to roasting bell peppers.

Roasted Vegetable Medley
(vegan, gluten-free)

Ingredients

• 2-3 Russet potatoes (fingerlings are great, too)
• ¼ white onion
• 4-6 carrots
• Thyme, parsley, and rosemary (or any fresh herb blend you enjoy)
• 3-4 tablespoons oil

Instructions

1. Pre-heat oven to 400 F.
2. Boil potatoes whole for about 5 minutes, until a little tender.
2. Cube, wedge, dice, or slice your vegetables how you prefer them.
2. Drizzle oil on bottom of a glass baking pan.
3. Toss veggies lightly with a little more oil.
4. Finely chop fresh herbs or place whole in pan with vegetables.
5. Bake for 20 minutes. Serve warm.

Pumpkin Pie.

And, last but not least... the classic Thanksgiving dessert.

So many of my friends have delicious pumpkin pie alternatives or various holiday desserts in general (and I'll get around to that on a future blog or vlog: The 12 Desserts of Christmas!) but I say, if you're inviting your omnivorous family over for a small and animal-free Thanksgiving (excluding pets, of course) then you may want to stick to what they're familiar with; and pumpkin pie is absolutely a comfort food.

(Here is where I found the original recipe by Rita1652 on Genius Kitchen.)

Vegan Pumpkin Pie

Ingredients

• 1 (16 ounce) can pumpkin puree
  (can also use fresh pumpkin, squash, or sweet potato)
• ¾ cup brown sugar
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground gloves
• ¼ teaspoon allspice
• 1 (10 ounce) package silken tofu
• 1 (9 inch) pie shell, unbaked

Instructions

1. Pre-heat oven to 425 F.
2. Mix tofu, pumpkin, brown sugar, salt, and spices in a food processor.
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 F and bake for another 40 minutes.
5. Let cool at room temperature for up to two hours.
6. Chill and serve.

As if this pie recipe isn't easy enough, I've also created a fun video to go along with it. Head over to my YouTube channel this Friday (November 16, 2018) to catch my very first YouTube recipe video. (I also throw in a chickpea whipped cream that isn't listed on here – so be sure to check that out!)

Thanksgiving shouldn't have to be stressful. It should be a time of – wait for it – THANKS!

Remember, if you feel pressured by family to eat or think differently around holidays when you're supposed to feel comforted and grateful, then maybe rethink your situation and abstain from those gatherings. Choose a to throw or attend a friendsgiving, instead!

I'm convinced this is the best vegan holiday, simply because of the abundance of vegetables available and the fact that everyone wants to eat, eat, eat – and vegetables are cost-effective and a-plenty.

Thanks for reading, and keep your eyes peeled for my future posts. Have a suggestion for something you'd like to read about? Let me know in the comments below, and I'll do my best to cover it.

Happy Cooking!

No turkeys were harmed in the making of this blog post.

All photos not taken by Uprooted Foodie are used with permission or from free photo stock.

Six Natural Beauty Tips From A Lazy Vegan

I'm often told two things by strangers:

“Your skin is so clear!”

and

“...You look WAY younger than you are.”

These compliments, while flattering (or skeptical), are two things that I hear all too often. 

Don't get me wrong, I'm grateful for my skin and youthful appearance! 

Yes, I get mistaken for being a decade younger than I actually am, and while that can be awesome... This decade of maturity that I've cultivated can easily be thrown out the window when I look so much younger. Something about “idiotic youth”, "judging a book by their cover", yadda yadda. (Which, for the record, I don't buy. Some of the coolest folks I've worked with are a decade younger than myself.)

While genetics may play a factor in my youthful glow (thank you, Nordic ancestors), I do have a super easy skincare routine... and let me tell you, when I say easy, I mean LAZY.

So, if you're like me, and you're not into having an entire step-by-step routine (because let's be honest, who has the time?!) then follow along, because I'm about to spell out some tips and tricks for you that have worked for me over the years.

Tip Number One: 

Hydration.

Water, water, water. 

Start from the inside-out, and get yourself hydrated! Your skin is thirsty, and you need to make sure the largest organ in your body is taken care of. Your skin will thank you.

If you don't know what water is, here's a link: H2O.

Tip Number Two: 

Toners and Serums.

One year ago, I wouldn't have had this on my list of must-do's. However, when I ran into Dazey LA, I found their apothecary items in collaboration with Nesting Zone, and I've never looked back.

Toner is important because it balances our skin. Whether you're prone to being more oily or more dry, it'll moisturize and tighten your pores - which prevents acne as well as oiliness.

Serum keeps your skin youthful by addressing wrinkles, dark spots, and large pores.

My favorite combo is the Better Daze Balancing Mist (a cucumber and rose facial toner) that will moisturize and balance your skin. Directly after using this toner, I apply the Lunaris Facial Serum (aloe vera liquid, cucumber water, rose water, glycerin, and witch hazel). 

These two are my go-to right out of the shower - or, even if it's not a shower day, but I still feel like my face has dried out due to the thin Colorado air. If you're curious, go to the Dazey website and order their Glow Kit – it's also perfect for travel and keeping your beauty items minimized.

Tip Number Three: 

Make-Up Choices Matter.

Listen up, theatre fam!

Maybe when you were in high school, any old thing would do. But then and now, your body can tell when you're using the cheap stuff. Trust me. I would try to use basic mascara by one of those gross big brand names, and my eyelashes would literally fall out – not to mention, burn or itch like crazy. 

It wasn't until I switched to a not-laced-with-weird-shit mascara that my lashes were finally forgiving. (Did you know that most mainstream mascara has fish scales in the ingredients? No wonder my body was like “GIRL...?!”)

(FYI: This is my favorite mascara. VA-VA-VOOM.)

Now, "cheap" is not synonymous with cheap. I'm not saying DON'T shop at the drugstore. In fact, there are a plethora of amazing drugstore brands sold that will be gentle on your skin! (And cruelty-free, to boot.)

My recommendation? Know your skin, and research. Well, doing research can take some time... but I've put in a good amount of that time for you. Some of my favorites affordable brands are:

Arbonne. Pacifica. Wet 'n Wild. Elf. NYX.

PETA also has a helpful list of 22 Cruelty-Free, Vegan Beauty Brands to Support.

Now, I know I just said all of these are vegan brands. 

DISCLAIMER:

There may be some items on the shelf that were apart of the line before they went 100% cruelty-free, or for some reason, they'll be listed as such when there is actually honey or beeswax in a product. 

Continue to do your research. You're the only one who can say if you will or will not tolerate certain chemicals or ingredients on your skin. 

Whatever you put on your skin goes into your skin. 

In this day and age, you're the only one lookin' out for you. A lot of these companies will slap a label on something and expect you to never know the difference, in hopes that they'll make a profit. A little research goes a long way.

Tip Number Four: 

Avoid Alcohol.

This is meant more for products used directly on your skin, but it goes for ingestion, as well... the fact is, the less alcohol you drink, the more hydration your skin will retain. 

And as for alcohol as an ingredient in skincare products: 

Those facial wipes may be tempting, but first of all they're a one-time use and toss, which is pretty wasteful. Second, they're prone to have alcohol in the ingredients, which dries out your skin. 

And what does she (your skin) want? See Number One.

The best success I've had with make-up removal is oil. 

Almond Oil, to be specific.

But plenty of oils work: almond oil, coconut oil, jojoba oil, hell, even canola oil works if you're desperate. So grab yourself a soft washcloth, pour a little oil of your choice on it, and go to town. Then you can just wash the cloth when you're done. Ta-Da.

If you are on a budget, or you're traveling and forget your oil, and you must go with face wipes... I highly recommend Equate Baby Wipes that you can buy at Walmart, Target, on or Amazon. Yes, I said baby wipes. They're essentially the same as the makeup wipes, and this particular brand is paraben free, alcohol free, and fragrance free - plus, they have aloe and vitamin E. 

So, there ya go. No alcohol. But, if you must... Everything in moderation, right?

Tip Number Five: 

Avoid Dairy like the Plague.

I'll say this once: Cow's milk is meant for baby cows. 

Give it up. 

In fact, if you have the stomach and the bravery, please go to YouTube right now and watch “Dairy is Scary”. It'll take five minutes of your life and give you some things to ponder.

Dairy is known to give people skin irritations, digestive issues, and excess mucus. Gross. 

Don't believe me? Check out this article.

If you're a milk martyr, please consider substituting dairy milk for non-dairy milk. There are SO MANY OPTIONS. Almond, Soy, Rice, Oat, Hazelnut, Hemp, Flax, Coconut, etc. I can't tell you how many friends have told me their skin cleared up once they cut out the dairy. 

Also, last time I checked, you're not a baby cow. So, there's that.

Tip Number Six: 

Take a Break Before You Break Out.

Of course, the big final tip... mess with your face as minimally as possible. Sometimes the best thing for your skin is to leave it the heck alone. Let it breathe, replenish, renew, and get its glow on.

Are you a skincare guru? 

Do you have some tips and tricks of your own? Comment below!

One thing I've been curious about is dry brushing... has anyone tried this? I'd love to learn more about it and eventually invest in this technique, myself.

And if you're suffering from severe acne and have tried everything... I really recommend watching Brian Turner's YouTube channel. He has overcome some serious acne just from turning his health around and also discusses how you're beautiful just the way you are... acne or not.

Thanks for reading!

Photo Courtesy of DazeyLA Website

I am not sponsored or endorsed by any of the products mentioned in this listing. However, I may receive a small commission from any Amazon links in this post, should you purchase an item. Thank you for supporting Uprooted Foodie!