Try a turkey-free Thanksgiving

Thanksgiving can seem pretty predictable at times. From turkey to stuffing to green bean casserole and cranberry sauce from a can. So why not add a slight twist to the common Thanksgiving dishes this year?

Quinoa Stuffed Squash Rings

Yields six to eight servings


Olive oil mister or cooking spray

One-half cup quinoa, rinsed thoroughly

One cup vegetable broth

One tablespoon of olive oil

One medium onion, diced

One apple, cored and diced

One-half cup of shredded sharp, aged or smoked cheddar cheese or a dairy free cheese substitute (I like the GO Veggie! shredded cheeses)

One-forth cup dried cranberries

Two tablespoons of chopped sage

Two tablespoons of chopped walnuts

Salt and pepper to taste

One egg, whisked

Three small acorn or sweet dumpling squash, cut into one-half inch slices (remove the seeds and guts!)

One tablespoon butter, melted or a vegan butter substitute

One tablespoon of maple syrup


1. Preheat the oven to 375 degrees Fahrenheit. Spray two rimmed baking sheets with olive oil mister or cooking spray and place the squash rings on the sheet.

2. Cook the quinoa in the vegetable broth according to the package instructions. Let it cool just slightly.

3. Heat olive oil in a medium skillet over medium heat and add the onion. Cook for about 10 minutes or until the onion starts turning brown. Next add the apple and cook for five more minutes until the apple has softened. Allow this to cool slightly as well.

4. Combine the quinoa, apple, and onion mixture with cheese cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Lastly, stir in the egg.

5. In a small bowl, combine butter and maple syrup. Brush the tops and insides of the squash rings with the butter mixture and season them with a little bit of salt and pepper.

6. Stuff your squash rings with quinoa. Fill the center and press down to fit as much stuffing as possible without it overflowing. Spray centers of the squash rings with the olive oil mister or cooking spray and bake for 30 to 40 minutes, or until the tops are golden brown and the squash is tender.

This recipe was taken from Oh My Veggies

Don’t forget to check out the recipe for Stuffing in Crock-pot from my previous article!

Brussels Sprout Slaw

Serves six to eight


One-half cup pecan halves

One and one teaspoon plus one-forth cup of olive oil

One-forth teaspoon kosher salt, plus more to taste

One teaspoon sugar

Pinch of cayenne pepper

Two pounds of Brussels sprout, trimmed and fibrous stems removed

One small head radicchio, quartered and cored

Two tablespoons of cider vinegar

One tablespoon of fresh lemon juice

Two tablespoons of whole grain mustard

Three tablespoons of maple syrup

Freshly ground black pepper, to taste


1. Preheat an oven to 350 degrees Fahrenheit.

2. In a small bowl, combine the pecans, one and one-half teaspoon of olive oil, one-forth teaspoon of salt, sugar and cayenne and stir to coat evenly.

3. Transfer the mixture to a baking sheet and toast in the oven until browned. This will take about 10 to 12 minutes. Let it cool.

4.  Shred the Brussels sprout and radicchio. This can be done with a grater attachment on a food processor or simply with a kitchen knife.

5. Transfer to a large bowl and stir to combine.

6. In a small bowl, whisk together vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the one-forth cup of olive oil and season with salt and black pepper.

7. Add half of the dressing to the Brussels sprout-radicchio mixture and toss well to combine. Add more dressing if needed or if desired. Let the mixture stand for 15 minutes and the Brussels sprout will begin to wilt slightly.

8. Top with pecans and serve immediately.

This recipe was adapted from Williams-Sonoma

Raw Vegan Pumpkin Cheesecake with Chocolate Sauce

Ingredients for the Crust:

One cup of oats or walnuts

One cup of raisins or dates

Ingredients for the Cheesecake:

Two cups of cashews (preferably soaked for three to four hours)

One-third cup of lemon juice

One-third cup of coconut nectar

One-half cup of melted coconut oil

One-halt teaspoon of Himalayan crystal salt

One teaspoon of vanilla extract

One sugar pumpkin (about six cups) peeled, deseeded, and cubed

Instructions for the crust:

1. Pulse the oats or nuts in a food processor until they become crumbs.

2. Add in the raisins or dates and process again until it all sticks together.

3. Press into the bottom of a lined spring form pan and set in the fridge.

Instructions for the cheesecake:

1. Blend all the ingredients together in a blender until thick and smooth and then spread evenly into the spring form pan on top of the crust.

2. Put this in the fridge for about 24 hours.

3. Slice and serve with a hot chocolate or caramel sauce and maybe even some ice cream!

This recipe was taken from Skinny Limits