Paleo, gluten free, and vegetarian holiday recipes
These are holiday dishes I never thought I’d have to search for.
But this year, having switched to a gluten-free diet and eating only whole, natural foods (paleo), my favorite Thanksgiving dinner recipes just will not do. I want delicious holiday dishes, but need to make some major adjustments to the traditional turkey, gravy, and stuffing, or come up with some brand new traditions.
No, I’m not vegetarian, but these vegetarian side dishes sound absolutely delicious! These Thanksgiving recipes are included in the Pure Food Cookbook by Veronica Bosgraaf, founder of the Pure Bar, and organic snack bar. Her goal is to provide you with recipes to bring more whole, real ingredients into your kitchen and replace processed foods.. The whole food cookbook offers 120 plant based recipes in pure food!
Veronica is the mother of three and was frustrated with trying to find healthy organic snacks for her kids, so she created her own, the Pure Bar. With the national success of the bar, clean foods, healthy living, and simple cooking replaced the over processed, over sugared foods that have become staples in our culture. Her clean food cookbook is organized by month to take advantage of seasonal produce, Pure Food shares Veronica’s easy vegetarian recipes, many of which are vegan and gluten-free, too. It also contains tips for “cleaning” your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food gives you simple steps to make your cooking and living more healthful.
You can purchase this wonderful cookbook through Amazon now. A small portion of proceeds from your purchase helps this writer keep on writing.
Introducing Veronica’s Curried Cranberry Sauce recipe at the end of this post!
Enjoy some great food and good company as you feast on Thanksgiving day with your family or friends.
1 tablespoon grapeseed oil, plus more for frying
1 pound petite green beans, trimmed
1 tablespoon olive oil
1½ cups sliced small bottom mushrooms
1½ cups unsweetened almond milk, homemade (page 34) or store-bought
1 tablespoon tapioca starch
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 medium onions, thinly sliced
- Preheat the oven to 350°F. Grease a 9-inch square baking dish with 1 tablespoon of the grapeseed oil.
- Bring a large saucepan of water to a boil over high heat. Add the green beans and cook until bright green, about 7 minutes. Drain and set aside.
- Heat the olive oil in a medium skillet set over medium-high heat. Add the mushrooms and cook until golden, about 4 minutes. Whisk in the almond milk, tapioca starch, salt, and pepper and cook until thickened, about 7 minutes. Add the green beans and cook until the beans are completely tender, about 7 minutes. Let the mixture cool for 5 minutes, and then transfer to a serving dish. Bake for 15 to 20 minutes.
- Meanwhile, spread the onion slices on several layers of paper towels and pat dry. Pour about ¼ inch of grapeseed oil into a small sauté pan and place it over medium-high heat. Working in batches, fry onions until golden brown and crispy, about 2 minutes. Transfer to a paper towel– lined plate to drain. Sprinkle over the green bean mixture just before serving. Serve hot.
2⅓ cups filtered water
1 cup wild rice
1 tablespoon grapeseed oil
2 large carrots, chopped
2 celery stalks, chopped
½ teaspoon sea salt
⅛ teaspoon sea salt
2 cups chopped button mushrooms
2 garlic cloves, minced
⅓ cup coarsely chopped pecans
1 cup chopped red onion
½ teaspoon crushed fennel seeds
- In a small saucepan set over high heat, bring the water and rice to a boil. Cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, about 50 minutes. Set aside, covered, for 10 minutes.
- Heat the oil in a large skillet set over medium heat. Add the carrots, celery, onion, fennel seeds, salt, and cayenne and cook, stirring occasionally, until lightly golden, about 4 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms and garlic and cook, stirring, until the mushrooms are tender, about 4 minutes.
- Remove the skillet from the heat and stir in the wild rice and pecans. Serve hot, at room temperature, or chilled.
2 cups filtered water
1 cup quinoa, rinsed and drained
1 tablespoon grapeseed oil
2 cups finely chopped butternut or acorn squash
2 leeks, white and pale green parts only, washed well and thinly sliced
1 tablespoon chopped fresh sage
1 cup cranberries
¼ cup chopped fresh flat-leaf parsley
1 tablespoon agave nectar or maple syrup
2 teaspoons fresh lemon juice
Sea salt and freshly ground black pepper
- In a medium saucepan set over high heat, bring the water and quinoa to a boil. Cover, reduce the heat to low, and cook until the water has been absorbed, about 15 minutes. Set aside.
- Heat the oil in a large skillet set over medium-high heat. Add the squash and cook, stirring, until slightly softened, about 6 minutes. Add the leeks and sage and cook, stirring, until the squash is tender and the leeks are lightly golden, about 6 minutes. Add the cranberries and cook just until they start to pop, about 2 minutes. Stir in the parsley, agave, and lemon juice. Add the cooked quinoa and stir well. Season with salt and pepper and serve hot, warm, at room temperature, or cold.
1 (12-ounce) package fresh cranberries
1 ½ cups fresh orange juice
¾ cup maple syrup
¼ teaspoon allspice
½ teaspoon curry powder
- In a saucepan set over medium-low heat, combine the cranberries, orange juice, and maple syrup. Bring to a gentle boil and cook, stirring occasionally, until the cranberries have popped and the juices have reduced, about 25 minutes. Remove the pan from the heat and let sit for 5 minutes.
- To serve, pour the mixture into a serving dish and stir in the allspice and curry. Serve warm or chilled.
I hope you enjoy these recipes with your family over the holidays.
Great food is pure food, with natural wholesome ingredients. These delicious vegetarian holiday meals are also gluten free holiday recipes and paleo holiday foods as well. They’ll fill your family up with not only great taste, but good nutrients. Healthy holiday foods make for enjoying the holidays much more as you will feel your best on the holidays.
Purchase Pure Food on Amazon for Kindle or paperback. This cookbook makes a top Christmas gifts for foodies and aspiring chefs. I do get a small affiliate portion, so your purchase will be paying it forward to help a writer keep on writing. It’s very much appreciated.
For more great holiday foods: