Red Curry Coconut Butternut Squash Soup Recipe Jeanettes Healthy

This creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It’s your choice. This easy recipe is perfect for the holidays when you’re looking for a beautiful, but simple soup to serve guests.

This Creamy Red Curry Coconut Butternut Squash Soup is made with just four ingredients. Keep to the basic recipe or embellish with more flavor agents and garnishes. It's your choice.

Roasting The Whole Butternut Squash

Did you know that you can roast a whole butternut squash in the oven without any peeling or cutting? I learned this trick a few years ago and it eliminates the need to peel, seed and cut up a whole butternut squash. This is especially helpful when you intend to puree butternut squash as a side dish or soup.

Sure, there are times when you want little pieces of butternut squash to get browned (e.g., in a salad), but when you’re making a pureed soup like this Red Curry Coconut Butternut Squash Soup, roasting a whole squash eliminates a lot of prep.

Another added benefit of using whole butternut squash is that the whole squash will keep anywhere from 1-6 months when stored between 50-60 degrees Fahrenheit. Once butternut squash is cut up, it will keep for only 1-2 days.

Butternut Squash Nutrition

Butternut squash is a winter squash (like pumpkin and acorn squash), and is an excellent source of carotenes. They are also a very good source of vitamin C, potassium and magnesium.

1 cup of butternut squash has 82 calories, and provides 457% DV Vitamin A, 52% DV vitamin C, 17% DV potassium and 15% DV magnesium.

Butternut squash is considered a medium glycemic vegetable, with a glycemic index ranking of 51, but has a low glycemic load of 3 (based on a serving size of 80 grams, or about 1/3 cup boiled, mashed squash).*

Seasonings For Red Curry Coconut Butternut Squash Soup

This Red Curry Coconut Butternut Squash Soup is a basic soup that you can build on if you like. Red curry paste has complex flavors from a mix of chilies, lemongrass, and kaffir lime leaves. Coconut milk adds sweetness and creaminess. For even more flavor, you might try infusing the vegetable broth with kaffir lime leaves, lemongrass, garlic, ginger or a combination of these ingredients. For more of a Thai flavor, try using fish sauce instead of salt.

Garnishes For Red Curry Coconut Butternut Squash Soup

I topped this Red Curry Coconut Butternut Squash Soup with a few drops of pumpkin seed oil (from Trader Joe’s) and some toasted pumpkin seeds, but there are other toppings that would go nicely.

Toasted cashew nuts, minced cilantro, sauteed chopped apple or pear, or a dollop of Greek yogurt are some additional topping ideas.

A spritz of fresh lemon or lime juice, or a drizzle of maple syrup right before serving would add a little surprise and flavor booster.

Creamy Red Curry Coconut Butternut Soup

Ingredients

  • 1 large butternut squash
  • 1 cup coconut milk
  • 1-2 teaspoons Thai red curry paste depending on taste
  • 1 cup vegetable broth
  • sea salt to taste

Garnishes

  • toasted pumpkin seeds
  • pumpkin seed oil just a drizzle

Instructions

  1. Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.

Preheat oven to 400 degrees. Place whole squash on baking tray and bake for an hour or until a knife pokes through skin easily. Remove from oven and let cool. Cut in half lengthwise and scoop out seeds; then scoop out flesh into a blender or food processor. Add coconut milk, red curry paste (start with 1 teaspoon and add more if you like it spicier) and broth. Blend until smooth; season to taste with salt. Pour into a saucepan to warm up before serving.

*Livestrong

Vegetarian Thai Coconut Red Curry Recipe

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Thai Coconut Curry Lentil Soup

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Thai Green Curry Chicken Zucchini Noodles Recipe

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Grilled Thai Curry Cilantro Garlic Chicken Recipe

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Chicken Curry Fried Rice Recipe

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Slow Cooker Chinese Curry Chicken Recipe

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Clean Eating Slow Cooker Pumpkin Chicken Curry Recipe {The Gracious Pantry}

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Thai Red Curry Chicken with Winter Squash Recipe

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Smoked Red Curry Coconut Chicken Marinated in Greek Yogurt Recipe

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Thai Peanut Coconut Curry Chicken Video + Recipe

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Source: Jeanettes Healthy Living

Sweet Potato Casserole with Praline Topping Recipe Jeanettes

This Sweet Potato Casserole with Praline Topping is decadent – a real treat for the holiday season. Roasted sweet potatoes and sweet spices ensure lots of flavor, and the praline topping takes this sweet potato casserole over the top.

Sweet Potato Casserole with Praline Topping - this is a really special sweet potato casserole for Thanksgiving and the holiday season. Roasted sweet potatoes and sweet spices add lots of flavor and the praline topping is amazing!

I grew up eating sweet potato casserole with toasted marshmallows on top. Although I have fond memories of this childhood version of sweet potato casserole, I decided to make a different version with a praline topping recently for a friend. This Sweet Potato Casserole with Praline Topping received such rave reviews that I decided to post it here. This is not a light casserole, but it is the perfect way to treat your guests this holiday season.

I found the original recipe in a Cook’s Illustrated magazine and amped it up with more spices, including cinnamon and cloves. The sweet potatoes are roasted, not boiled, resulting in deeper flavors and no soggy potatoes. Dark brown sugar (I made my own by mixing molasses with organic light brown sugar) adds some caramel notes to the praline topping.

This is a great recipe if you’re traveling to someone’s house and want to bring an impressive side dish (the marshmallow topped sweet potato casserole doesn’t travel well).

Sweet Potato Casserole with Praline Topping

Ingredients

  • 4 pounds sweet potatoes

Filling

  • 2 tablespoons coconut oil or organic unsalted butter melted
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large egg yolks
  • 2 tablespoons maple syrup
  • 3/4 cup organic half and half

Praline Topping

  • 1/4 cup gluten-free flour mix
  • 1/4 cup organic dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons organic unsalted butter cut into small pieces and softened
  • 1/2 cup pecans

Instructions

  1. Preheat oven to 400 degrees. Use a knife to poke holes in the sweet potatoes. Place sweet potatoes on a foil lined baking sheet and roast potatoes until they can be squeezed easily (use a kitchen towel and squeeze gently with your hand), about 1 hour or more depending on the size of the sweet potatoes. Remove from oven and cut lengthwise to let steam escape. Scoop flesh out into food processor and process until almost smooth. Add melted coconut oil or butter, lemon juice, vanilla, cinnamon, nutmeg, cloves, salt, pepper, egg yolks and maple syrup; process until combined. With processor running, pour in half and half and process until blended. Transfer to a baking dish and spread into an even layer. At this point, you can cover and refrigerate the dish until the next day; otherwise, continue with the Praline Topping.

Praline Topping

  1. Reduce oven to 375 degrees.
  2. Place flour, brown sugar, cinnamon and salt in food processor; pulse until combined. Add butter to food processor and pulse until crumbly, just a few seconds. Sprinkle nuts over mixture and process a few more seconds until combined.
  3. Sprinkle praline topping on top of sweet potato mixture. Bake until topping is well browned and sweet potatoes are hot, about 40 minutes.

Recipe Notes

Cambodian Sweet Soy Noodle Bowl Recipe

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Mom’s Baked Coconut Walnut Sweet Rice Cake Recipe

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Thai Sweet Chili Sauce Recipe

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Sweet and Spicy Spiralized Cucumber Tomato Arugula Salad Recipe {Daniel Plan Recipe}

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17 Healthy Sweet Apple Recipes

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Sweet Spiced Roasted Butternut Squash Soup Recipe {Vegan}

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Thai Chicken Skewer Appetizers with Sweet and Spicy Chili Sauce

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Spicy Sweet Baked Chicken Wings Recipe

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Sweet and Salty Caramel Furikake Popcorn Recipe {Nature+™ Giveaway}

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Mashed Stokes Purple Sweet Potatoes Recipe

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Source: Jeanettes Healthy Living

100 Gluten Free Holiday Side Dish Recipes Jeanettes Healthy

You’ll want to refer to this collection of Gluten Free Holiday Side Dish Recipes for all your holiday entertaining. Holiday entertaining can be tricky when you have guests with special dietary needs. Plan on serving an assortment of side dishes at your holiday meal, including a variety of colorful dishes featuring different vegetables, some mashed, some roasted, some raw. There’s something for everyone in this collection of gluten free holiday side dish recipes.

It’s hard to believe the holiday season is right around the corner! To make your holiday menu planning easier, I’ve pulled together over 100 gluten-free side dish recipes from my blogger friends that would be perfect for the holidays. This collection of gluten-free side dish recipes is divided into a couple of sections to make it easier for you to pick and choose your side dishes.

100+ GLUTEN FREE HOLIDAY SIDE DISH RECIPES - Tons of gluten-free holiday side dish recipes, including stuffing, sweet potato casseroles, green bean casserole, gratins, salads and gravy

Here are a few tips that have helped make my holiday cooking and entertaining easier over the years:
– Prep/assemble side dishes ahead of time whenever possible to take some of the work load off of the big day. Most side dishes can be either prepped ahead of time or cooked ahead of time and just reheated the day of your holiday dinner
– Choose a variety of colorful side dishes for a nice visual appeal, e.g., sweet potatoes, a colorful salad, green beans or brussels sprouts, fresh cranberry sauce
– Choose some side dishes that can be served cold, made on the stovetop or in a slow cooker so your oven is freed up for the turkey or roast

Sweet Potato and Winter Squash Recipes

  1. Sweet Potato Casserole with Praline Topping
  2. Sweet Spiced Winter Squash Casserole
  3. Butternut Squash Casserole
  4. Maple Bourbon Mashed Sweet Potatoes, The Roasted Root
  5. Mashed Stokes Purple Sweet Potatoes
  6. Coconut Spiced Sweet Potato Casserole
  7. Chipotle Honey Mashed Sweet Potatoes, Neighborhood Food
  8. Vanilla Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping, An Edible Mosaic
  9. Southern Sweet Potato Casserole, It’s Yummi
  10. Twice Baked Sweet Potatoes, Karen’s Kitchen Stories
  11. Maple Roasted Sweet Potatoes with Curry, Food Faith Fitness
  12. Kettle Corn Grilled Sweet Potatoes, The Big Man’s World
  13. Sweet Potato Gratin with Goat Cheese, Kalyn’s Kitchen
  14. Sweet and Savory Sweet Potato Casserole with Apples, One Creative Mommy
  15. Brown Butter Sage Mashed Sweet Potatoes, American Heritage Cooking
  16. Maple Roasted Butternut Squash and Beets, The Roasted Root
  17. Ginger Miso Acorn Squash with Toasted Pistachios, Snixy Kitchen
  18. Sweet and Savory Sweet Potato Casserole with Apples, One Creative Mommy
  19. Butternut Squash Gratin, Its Yummi
  20. Roasted Acorn Squash + Caramelized Shallots with Parsley Oil, With Food + Love
  21. Butternut Squash Mash with Smoked Paprika, Rachel Cooks

Potato Recipes

  1. Creamy Garlic Mashed Cauliflower Potatoes
  2. Cauliflower Mashed Potatoes with Truffle Oil
  3. Cheesy Cheddar Mashed Cauliflower Potatoes
  4. Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese
  5. Roasted Garlic Cauliflower and Potatoes
  6. Potato Turnip Mushroom Gratin
  7. Skinny Garlic Mashed Potatoes, Skinnytaste
  8. Greek Yogurt Mashed Potatoes, Good Life Eats
  9. Vegan Garlic Olive Oil Mashed Potatoes, The Blender Girl
  10. Vegan Mashed Potatoes, Healthy Happy Life
  11. Duchess Potatoes, Tea Biscuit
  12. Bacon Chive Duchess Potatoes, Gluten Free Yumms
  13. Make Ahead Garlic Cream Cheese Mashed Potatoes, Baked By Rachel
  14. Roasted Cinnamon Little Potatoes and Pumpkin, Noshing with the Nolands
  15. Roasted Potatoes with Goat Cheese Bacon and Balsamic Drizzle, Hezzi-D’s Books and Cooks
  16. Twice Baked Potatoes, Vegan in the Freezer

Green Bean Recipes

  1. Green Bean Tomato Salad with Maple Basil Dressing
  2. Stir-Fry Green Beans
  3. Roasted Green Beans with Balsamic Browned Butter, Two Healthy Kitchens
  4. Gluten-Free Green Bean Casserole, Recipe Renovator
  5. Healthy Green Bean Casserole (vegan), Fork and Beans
  6. 15 Minute Green Beans and Bacon, Iowa Girl Eats
  7. Green Beans with Mushrooms, Bacon and Herbs, Cookin’ Canuck
  8. Vegan Green Bean Casserole, Eat The Love
  9. Pomegranate Glazed Green Beans and Portobellos, Gluten Free Goddess
  10. Alkaline Lemon Garlic Green Beans with Sliced Almonds, The Blender Girl
  11. Green Beans with Almonds and Thyme, Simply Recipes

More Vegetable Side Dish Recipes

  1. Real Corn Pudding
  2. Loaded Mashed Cauliflower Casserole
  3. Garlic Roasted Kale
  4. Garlicky Cheesy Broccoli Gratin
  5. Oven Roasted Vegetables with Sage and Thyme
  6. Glazed Brussels Sprouts
  7. Roasted Brussels Sprouts with Winter Squash
  8. Roasted Cauliflower and Brussels Sprouts with Prosciutto
  9. Roasted Brussels Sprouts and Grapes
  10. Cauliflower Gratin, The Heritage Cook
  11. Roasted Carrots, Apples and Onions, The Heritage Cook
  12. Carrot and Cauliflower Puree, Karen’s Kitchen Stories
  13. Sweet and Tangy Cabbage Cranberry Saute, An Edible Mosaic
  14. Pan Roasted Brussel Sprouts, I Heart Eating
  15. On The Stalk Roasted Brussels Sprouts, Nutmeg Nanny
  16. Lemon & Maple Glazed Roasted Brussels Sprouts, Foxes Love Lemons
  17. Brussels Sprouts and Leeks with Lime-Ginger Butter, American Heritage Cooking
  18. Creamed Onions, One Creative Mommy
  19. Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate, Spoonful of Flavor
  20. Creamed Onions, One Creative Mommy

Stuffing and Stuffing Alternatives

  1. Gluten-Free Dairy-Free Thanksgiving Stuffing
  2. Gluten-Free Mushroom Cornbread Stuffing Muffins
  3. Gluten-Free Sausage Apple Cornbread Stuffing, Snixy Kitchen
  4. Gluten-Free Apple Sausage Cornbread Stuffing, Farm Fresh Feasts
  5. Slow Cooker Gluten-Free Stuffing, Weary Chef
  6. Grain Free Thanksgiving Stuffing, Fork and Beans
  7. One Pot Spicy Chicken Sausage Dressing, Around My Family Table
  8. Super Veggie Sage Stuffing with Brussels Broccoli + Kale, With Food + Love
  9. Herbed Wild Rice & Quinoa Stuffing, The Kitchen Treaty
  10. Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts, Iowa Girl Eats
  11. Basmati Rice with Chickpeas, Currants and Herbs, The View from Great Island
  12. Vegetable Wild Rice, Tasting Page
  13. White and Wild Rice Stuffing, Pastry Chef Online
  14. Cranberry Pecan Quinoa Stuffing, Gluten Free Yumms
  15. Quinoa Zucchini Pie, Kitchen Tested
  16. Wild Rice Stuffed Acorn Squash, The Marvelous Misadventures of a Foodie
  17. Slow Cooker Wild Rice Blend and Pecans, Vegan in the Freezer
  18. Roasted Acorn Squash Stuffed with Quinoa Mushroom Pilaf

Holiday Salads

  1. Butternut Squash Apple Kale Salad
  2. Kale Arugula Raddichio Orange Salad
  3. Warm Roasted Brussels Sprout Apple Salad
  4. Roasted Butternut Squash Beet Cranberry Salad
  5. Quinoa Beet Kale Apple Walnut Goat Cheese Salad
  6. Quinoa Butternut Squash, Chickpea, Apple, Roasted Beet Salad
  7. Roasted Beet Apple Walnut Salad with Honey Yogurt Dressing
  8. Orange Pomegranate Salad with Fennel Pollen and Toasted Quinoa
  9. Roasted Orange & Maple Beet Salad with Pecans and Goat Cheese, Steph in Thyme
  10. Cranberry Quinoa Salad with Candied Walnuts, Peas and Crayons
  11. Brussels Sprout Salad, Kalyn’s Kitchen
  12. Tangy Brussels Sprout Apple Salad
  13. Shaved Brussels Sprout Apple Bacon Salad, Nutmeg Nanny
  14. Shaved Fennel & Apple Fall Slaw with Creamy Honey Yogurt Dressing, Steph in Thyme
  15. Curried Butternut Squash Salad, Food Faith Fitness
  16. Wild Rice Salad with Cranberries and Nuts, The View From Great Island
  17. Roasted Pear Walnut and Kale Salad, Tasting Page
  18. Shaved Cauliflower Salad with Pickled Onion, Pears and Brussels Sprouts
  19. Lentil Kale Whole Grain Beet Winter Squash Mushroom Salad
  20. Persimmon Pomegranate Salad
  21. Festive Clementine Avocado Salad

Cranberry Sauce and Gravy

  1. Cranberry Pear Sauce
  2. Clean Eating Cranberry Sauce, The Gracious Pantry
  3. Easy Cranberry Sauce with Apples, Pecans and Pineapple, Two Healthy Kitchens
  4. 3 Ingredient Paleo Cranberry Sauce, Cook Eat Paleo
  5. Slow Cooker Apple Strawberry Cranberry Sauce, Peas and Crayons
  6. Apple Cranberry Sauce with Orange and Ginger, Spoonful of Flavor
  7. Dried Cherry Orange Cranberry Sauce, Cookin’ Canuck
  8. Chambord Raspberry Cranberry Sauce, Marla Meredith
  9. Gluten-Free Creamy Mushroom Gravy, Recipe Renovator
  10. Gluten-Free Gravy, Gluten Free Girl and the Chef
  11. Herb Gravy, Elana’s Pantry
  12. Vegan Mushroom Gravy, Fat Free Vegan
  13. Creamy Mushroom Gravy, The Perfect Pantry

100+ Healthy Holiday Breakfast and Brunch Recipes

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100+ Healthy Christmas and Holiday Dessert Recipes

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100+ Healthy Holiday Appetizer Recipes + Cocktail Party Menu Planning Tips

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100 Healthy Holiday Side Dish Recipes

18

100+ Greek Yogurt Recipes – How To Use Greek Yogurt

18

100 Easy Healthy Back-To-School Chicken Recipes

10

Cauliflower Mashed Potatoes with Truffle Oil Recipe

8

How To Plan Thanksgiving Dinner

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Easy Pan Roasted Chicken and Vegetables Recipe

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Oregon Road Trip Highlights

8

Source: Jeanettes Healthy Living

Cauliflower Mashed Potatoes with Truffle Oil Recipe Jeanettes

These Cauliflower Mashed Potatoes with Truffle Oil are a special treat when you’re looking to dress up your mashed potatoes. Cauliflower is the secret ingredient to making these mashed potatoes lower in carbohydrates and a little bit healthier.

I’ve made these special Cauliflower Mashed Potatoes with Truffle Oil for special occasions as a treat. Using truffle oil is definitely a trick since almost anything tastes good with it. You can find truffle oil at many supermarkets and stores, including Costco’s and even Home Goods.

Cauliflower Mashed Potatoes with Truffle Oil - this is a special treat when you're looking to dress up your mashed potatoes. Cauliflower is the secret ingredient to making these lower carb

I’ve been mixing cauliflower and potatoes together for mashed potatoes to make them healthier – think of it as two vegetables in one. I know some people use 100% cauliflower and call it mashed potatoes, but I find the consistency lacks the starchiness that people expect when they take a bite of mashed potatoes. You don’t need a lot of potato to get the right consistency, but I’m all about making sure my kids eating healthy, while loving every bite.

I use a little butter from grass-fed cows, which is supposed to contain the X Factor according to Dr. Weston Price (now believed to be vitamin K2). According to the Weston A Price Foundation, “Vitamin K2 is important for the utilization of minerals, protects against tooth decay, supports growth and development, is involved in normal reproduction, protects against calcification of the arteries leading to heart disease, and is a major component of the brain.”

These mashed potatoes would go perfectly with Turkey, Balsamic Glazed Roasted Vegetable Meatloaf, Barbecue Meatloaf Muffins, Easy Herb Spiced Roasted Chicken, or Pot Roast.

Cauliflower Mashed Potatoes with Truffle Oil

Ingredients

  • 1 head organic cauliflower cut into florets
  • 5 Yukon gold potatoes peeled, cut into 1/2″ slices
  • 1/2 cup organic low-fat milk
  • 2 tablespoons pastured organic butter
  • sea salt and freshly ground black pepper
  • 1 tablespoon white truffle oil

Instructions

  1. Bring large pot of water to boil. Add cauliflower and potatoes; cook 15 minutes or until tender. Drain well. Place in mixing bowl and add milk and butter; beat until smooth. Season with salt and pepper. Drizzle in white truffle oil.

If you like this recipe for Cauliflower Mashed Potatoes with Truffle Oil, you might also like:

Loaded Cauliflower Casserole with Bacon and Caramelized Onions

Cheesy Cheddar Mashed Cauliflower Potatoes

Roasted Whole Cauliflower with Pistachio Herb Sauce Recipe

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Grilled Cauliflower with Rosemary and Thyme Recipe

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Bacon Cauliflower Garlic Fried Rice Recipe {Low Carb}

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Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}

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Shaved Cauliflower Salad with Pickled Onion Pears Brussels Sprouts Recipe

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Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese

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Hash Brown Cauliflower and Potatoes

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Cheesy Cheddar Mashed Cauliflower Potatoes Recipe

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Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe

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Roasted Cauliflower and Brussels Sprouts with Prosciutto Recipe

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Source: Jeanettes Healthy Living

Vegan Holiday Recipes Jeanettes Healthy Living

This post includes Vegan Holiday Recipes if you’re hosting vegetarian or vegan guests this holiday season. If you’ve never made anything vegan, it can be a bit intimidating at first. But, once you have a few under your belt, it will easier to adapt recipes to be vegan, or to come up with your own. Fortunately, there are more vegan products available in supermarkets these days, so you can often find vegan substitutes for dairy products that many holiday recipes call for, including nut milk and coconut milk, vegan sour cream, vegan cream cheese, vegan cheeses, and plant-based butter substitutes.

Vegan Holiday Recipes - please all of your guests with these vegan appetizer, soup, main course, side dish and dessert ideas. TIps for converting recipes to vegan.

If you’re entertaining a crowd, it’s easier to make recipes that everyone will enjoy, rather than focusing on making vegan friendly foods just for your vegan guest, on top of everything else you’re preparing. There are plenty of foods that are naturally vegan that work well at parties. Choosing these options is a win-win because it will be less work for you, and it will make your vegan guest happy that you were thoughtful when planning your holiday menu.

Vegan Holiday Recipes for Appetizers

Vegan holiday recipes for appetizers that work well for holiday parties include hummus, muhammara (leave out the breadcrumbs if it contains eggs) and dips like Warm Roasted Garlic and Artichoke Dip or baba ganoush (roasted eggplant dip).

A beautiful vegan (or mostly vegan) grazing platter would be perfect for nibbling on while people are waiting for dinner. This grazing platter has grilled artichoke hearts, muhammara, baba ganoush, pan-seared shishito peppers, marinated olives, pumpkin seeds, dried apricots and assorted crackers. The idea is to put a variety of snacks of different colors, shapes, sizes and textures on a platter. Visually, it’s stunning, and your guests will appreciate the thought that went into creating such a beautiful presentation.

Smoky Sun Dried Tomato Roasted Red Pepper Hummus

Muhammara (Roasted Red Pepper Walnut Dip)

Warm Artichoke and Hearts of Palm Dip

Vegan Holiday Recipes for Soups

Vegan holiday recipes for soups are often easy to adapt from non-vegan recipes. Chicken broth can be substituted with vegetable broth, and heavy cream can be substituted with coconut cream or cashew cream.

Roasted Root Vegetable Soup with Brussels Sprout Pear Salad Topping

Roasted Butternut Squash Cider Soup

Vegan Holiday Recipes for Main Courses

I find vegan main courses the most challenging, especially with a holiday theme. I have seen vegan turkey products at the supermarket, but my personal choice would be to make something completely different, not try to recreate a turkey product using vegan ingredients. The idea is to make something special for your vegan guest so they don’t end up eating just side dishes. The main course should include some protein, whether from grains, legumes or nuts/seeds.

Stuffed winter squash, stuffed peppers or stuffed mushrooms are all beautiful presentations. The fillings can be a simple mixture of grains (e.g., quinoa, wild rice, millet, black rice, barley, brown rice, bulgur), vegetables, (e.g., bell peppers in assorted colors, corn, sweet potato, mushrooms, carrots, celery, onions, spinach, dried fruits (e.g., cranberries, raisins, apricots, figs, dates), and nuts/seeds (e.g., toasted pumpkin seeds, slivered almonds, pecans, walnuts), and/or legumes (e.g., chickpeas, black beans, lentils). Season with herbs to infuse the pilaf with wintry fragrance (e.g., thyme, sage, rosemary).

Stuffed Acorn Squash with Quinoa and Mushrooms

Stuffed Peppers with Millet and Black Beans and Roasted Red Pepper Sauce

Vegan Holiday Recipes for Side Dishes

Vegan holiday recipes for side dishes are usually pretty easy to adapt. Stuffing can be made with vegetable broth, and recipes calling for butter can be substituted with extra virgin olive oil or vegan buttery spread. Mashed sweet potatoes are delicious made with coconut milk and a beautiful assortment of roasted root vegetables accommodates everyone’s dietary needs. Salads are easily adaptable to vegan and cranberry sauce is often naturally vegan.

Herbed Stuffing

Mashed Stokes Purple Sweet Potatoes (you can use regular sweet potatoes too)

Oven Roasted Vegetables with Sage and Thyme

Butternut Squash Apple Kale Salad (substitute vegan buttery spread or olive oil for butter)

Cranberry Pear Sauce

Vegan Holiday Recipes for Desserts

I find Vegan holiday recipes for desserts a little tricky because they cannot include eggs or dairy products. Dairy products are fairly easy to substitute as there are many more vegan dairy-alternative products available in supermarkets. I find coconut cream or cashew cream work especially well as substitutes for whipped cream. Poached pears with cashew cream make an elegant ending to any meal. Apple pie or apple crisp are easily made vegan using either olive oil or vegan buttery spread in place of butter. Non-dairy ice cream (made with coconut milk or almond milk) can be found at many supermarkets.

Pumpkin Coconut Turmeric Mousse

Pomegranate Poached Pears

Apple Pear Crisp

Quinoa Banana Chocolate Chip Cookies

Gluten-Free Quinoa Banana Chocolate Chip Cookies

I’d love to hear what you’re making your vegan guests this holiday season. Please share in the comments below.

Sweet Spiced Roasted Butternut Squash Soup Recipe {Vegan}

18

Cashew Cream Recipe {Dairy-Free and Vegan}

18

Peanut Butter and Jam Bar Cookies Recipe {gluten-free and vegan}

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Gluten-Free Peanut Butter Cookies with Dark Chocolate Drizzle (Vegan)

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Gluten-Free Vegan Baked Pumpkin Spice Donuts

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Steamed Ginger Peaches with Greek Yogurt {Vegan}

18

Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins {Vegan}

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Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

18

Homemade Gluten/Dairy/Egg-Free (Vegan) Fluffy Pancake Recipe

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Gluten/Dairy/Egg/Soy Free Vegan Quinoa Banana Chocolate Chip Cookies

18

Source: Jeanettes Healthy Living

Vegetarian Thai Coconut Red Curry Recipe Jeanettes Healthy

Vegetarian Thai Coconut Red Curry is a one pot vegan/vegetarian meal that cooks in less than 30 minutes. I love Thai curries, especially red curry. The fragrant spices are mellowed and complimented with coconut milk, creating a luscious sauce that is delicious over rice or rice noodles.

Vegetarian Thai Coconut Red Curry - this vegan/vegetarian one pot meal cooks in less than 30 minutes; delicious served over steamed rice or rice noodles

My son, Kyle, is cooking dinner for friends this coming week who requested a vegan meal. Kyle learned how to cook this summer, and he’s been cooking community-style dinners for fellow college classmates this year. I love how he is sharing his love for friends and fellowship over home-cooked meals.

So, this weekend, when Kyle texted me for ideas for a vegan meal, I came up with a variety of ideas, from vegan burrito bowls to vegan chili to vegan bolognese sauce, and this Vegetarian Thai Coconut Red Curry which also happens to be vegan.

I first made this Vegetarian Thai Coconut Red Curry for a family who had a baby earlier this year. The mother is vegetarian so I adapted my go-to Thai Red Curry Chicken with Winter Squash recipe to make it vegetarian and vegan. Instead of fish sauce, I used soy sauce, and vegetable broth instead of chicken broth. Tofu and peas provide the protein in this vegetarian Thai red curry stew, and butternut squash and cauliflower add bulk and texture to this dish. Be sure to use firm tofu; otherwise, it might fall apart during the cooking process.

Other vegetables that could be used include carrots, potatoes, green beans, Japanese eggplant, bamboo shoots, baby corn, or straw mushrooms.

If you can find lemongrass and kaffir lime leaves, this stew will take on some extra fragrance. Lemongrass can be found in some supermarkets where the herbs are located. I’ve only had luck finding kaffir lime leaves at Asian grocery stores.

This vegetarian Thai coconut red curry stew is delicious served over steamed rice or try rice noodles for a change.

Vegetarian Thai Coconut Red Curry

Ingredients

  • 15 ounces coconut milk divided
  • 2½ tablespoons red curry paste
  • 2 tablespoons soy sauce
  • 1 cup vegetable broth
  • 1 teaspoon coconut palm sugar or brown sugar
  • 2 stalks lemongrass bottom third trimmed and smashed
  • 14 ounces firm tofu cut into wedges (slice tofu in half horizontally first, then cut into wedges)
  • 2 cups cauliflower florets
  • 2 cups butternut squash cut up into 1″ pieces
  • 1 teaspoon lime juice
  • 6 kaffir lime leaves optional
  • 1/2 cup frozen peas

Instructions

  1. Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, soy sauce, broth, sugar, lemongrass, tofu, cauliflower, butternut squash, lime juice, and kaffir lime leaves. Bring to a boil, then reduce heat to low and cook until cauliflower and butternut squash are tender, about 20-25 minutes. Add peas and cover for another 5 minutes, or until peas are warm.

Recipe Notes

Other vegetables that can be used include potatoes, carrots, string beans, Japanese eggplant, bamboo shoots, baby corn, and straw mushrooms.

Slow Cooker Vegetarian Lentil Chili Soup Recipe

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Three Bean Butternut Squash Vegetarian Chili Recipe

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Vegetarian Bibimbap Recipe and {Global Kitchen Cookbook Giveaway}

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Vegetarian Buddha’s Delight Recipe

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Vegetarian Chana Masala Recipe

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Vegetarian Stuffed Peppers with Millet Black Bean Pilaf and Roasted Red Pepper Sauce

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Spiced Vegetarian Lentil Soup Recipe {Secret Recipe Club}

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CSA Box #4: Vegetarian Stir-Fry Garlic Scapes with Five-Spice Pressed Tofu Recipe

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Quick Vegetarian Napa Cabbage Kim Chi (Kimchee) Recipe

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Vegetarian Mushroom Barley Soup Recipe

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Source: Jeanettes Healthy Living

Plan Thanksgiving Dinner Jeanettes Healthy Living

Are you hosting Thanksgiving dinner this year? Learn tips on how to plan Thanksgiving dinner so you can relax on Thanksgiving Day.
When I first started making Thanksgiving dinner, I had lots of questions. How do you plan Thanksgiving dinner? How do you cook Thanksgiving dinner in one oven when the turkey takes up so much time? How do you time Thanksgiving dinner so everything can be served warm at the same time? How can I make Thanksgiving dinner without spending the entire Thanksgiving Day in the kitchen stressed out.

How To Plan Thanksgiving Dinner - helpful tips and ideas for planning Thanksgiving dinner, including a sample schedule to follow for Thanksgiving dinner

Hosting Thanksgiving dinner can sound intimidating but it’s really not as difficult has it sounds. The trick is to plan ahead of time and keep things simple. I’ve been making Thanksgiving dinner for over 25 years so I’ve learned a few tricks that I’d like to share.

Since I’ve been cooking Thanksgiving dinner for so many years, it doesn’t take me nearly as long as it used to. In fact, for many years, our family spent Thanksgiving in a condominium in Florida, and I would do all the shopping and prep the day before Thanksgiving and finish up on Thanksgiving day.

After many years of making Thanksgiving dinner, I now have a menu I repeat almost every year, with the same shopping list and recipes. So, once you get your Thanksgiving dinner menu under your belt, you will be able to repeat it year after year, in less time.

I hope you find these tips on how to plan Thanksgiving Dinner helpful!

How To Plan Thanksgiving Dinner

  1. Plan your menu two weeks in advance, including a few appetizers, roast turkey, side dishes, desserts, and beverages. This gives you time to select recipes you want to try, whether it’s your mom’s stuffing, your grandma’s green bean casserole, or your aunt’s famous pumpkin pie.
  2. Keep things simple. Stick to the basics and what your family enjoys the most. When I first started making Thanksgiving dinner, I tried all sorts of new funky Thanksgiving recipes. I found that most people just want the Thanksgiving dinner they are used to, nothing fancy or different. If you want to try something new, introduce a new appetizer; otherwise, stick to your family’s traditional favorites.
  3. Ask guests to bring their favorite side dish or dessert. Thanksgiving dinner is very personal. Many people have favorite side dishes and desserts from their childhood that they just have to have to make Thanksgiving complete.
  4. Make a shopping list and organize by aisle in the supermarket. Shop online for as many items as possible to save time. Buy all the ingredients 2-3 days in advance.
  5. Prepare side dishes in advance and store in ovenproof casserole dishes. Almost all side dishes can be prepared several days ahead of time, or at least prepped to some extent.
  6. Come up with a schedule for cooking your Thanksgiving dinner. Decide what time you want to serve Thanksgiving dinner, then work backwards to figure out what time you should start serving appetizers, and preheat the oven so the turkey has enough time to cook, adding in 45 minutes to heat up the side dishes while the turkey rests.
  7. Keep a record of your Thanksgiving dinner for next year. Choose all the recipes that you liked and keep them in a folder for next year.

Sample Thanksgiving Dinner Plan

Here’s a sample schedule for cooking Thanksgiving dinner. I buy a fresh turkey, but if you buy a frozen turkey, see the notes below to ensure your turkey is defrosted in time for Thanksgiving. When choosing the right size turkey for your family, follow the rule of thumb of 1 1/2 (no leftovers) – 2 pounds (with leftovers) turkey per person.

Our family has a tradition of watching football on Thanksgiving day, so our Thanksgiving dinnertime revolves around the football schedule. Choose a time that works for your family.

2 weeks before Thanksgiving: Plan Thanksgiving dinner menu and start selecting recipes

1 week before Thanksgiving: Finalize Thanksgiving dinner menu and make shopping list. If you’re using a frozen turkey, buy it at least a week before Thanksgiving. If you’re making turkey stock for gravy, buy turkey parts for this.

3-4 days before Thanksgiving: Defrost frozen turkey in refrigerator (defrost time is 1 day for every 4 pounds). Alternatively, you can defrost a frozen turkey by submerging the packaged turkey in cold water and changing the cold water every 30 minutes (defrost time is approximately 30 minutes per pound). Make turkey stock for gravy.

2-3 days before Thanksgiving: Shop for all ingredients

1-2 days before Thanksgiving: Assemble stuffing, make mashed potatoes, make sweet potato casserole, trim green beans, make cranberry sauce,

Morning of Thanksgiving: Make pumpkin pie; assemble appetizers

12PM Start roasting turkey (based on roasting a 12 pound turkey)

2PM Serve appetizers; remove side dishes from refrigerator (they will reheat faster)

2:30PM Assemble green bean casserole

3 PM Turkey should be done; make gravy. Put side dishes in oven to reheat for 45 minutes

4PM Eat Thanksgiving Dinner!

6PM Layer all the leftovers in a casserole dish and make Layered Thanksgiving Leftovers Casserole. Put turkey carcass in a big pot with carrots, onion, and celery; cover with water and make turkey stock. Strain and make turkey congee for breakfast the next day.

Looking for some Thanksgiving dinner recipe ideas? Check out the following:

100+ Gluten Free Holiday Side Dishes

60 Healthy Gluten-Free Thanksgiving Recipes

100+ Healthy Holiday Appetizer Recipes

Layered Thanksgiving Leftovers Casserole and 30+ Healthy Thanksgiving Leftover Recipes

Layered Thanksgiving Leftovers Casserole Recipe {30+ Healthy Thanksgiving Leftover Recipes}

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60 Healthy Gluten-Free Thanksgiving Recipes

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16 Clean Eating Thanksgiving Side Dish Recipes

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Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing

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Healthy Thanksgiving Turkey Leftover Recipes

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40 Healthy Gluten-Free Dairy-Free Thanksgiving Recipes

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Healthy Gluten-Free Thanksgiving Recipes

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Spiced Carrot and Sweet Potato Soup Recipe for Thanksgiving

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A Day of Thanksgiving and Reflection

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Korean Ginseng Chicken Soup Recipe

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Source: Jeanettes Healthy Living

Roasted Old Bay Shrimp Recipe Jeanettes Healthy Living

Roasted Old Bay Shrimp is an easy and delicious appetizer. Serve with cocktail sauce if you like. My family loves Old Bay seasoning, a spice blend I grew up enjoying on steamed Maryland crabs. Old Bay seasoning is a blend of celery salt, red pepper, black pepper, paprika and other “secret” spices. It goes well with most seafood, including shrimp. Roasting shrimp is a quick and easy method that enhances the flavor of shrimp more than steaming. It’s great for making a large quantity of shrimp cocktail for a party.

Roasted Old Bay Shrimp - these are so delicious and easy to make - perfect for a quick party appetizer with a kick, better than plain old shrimp cocktail

I grew up in Maryland so steamed crabs with Old Bay seasoning have a special place in my heart. For a special treat I’ll sometimes mail order some Maryland crabs for our family to keep the tradition going. Since crabs are hard to come by and extremely expensive to mail order, I made Roasted Old Bay Shrimp for a family celebration recently. It’s such an easy recipe and takes just minutes to prepare and roast.

I use frozen shrimp that’s been peeled and deveined already to cut down on the prep time. The best way to defrost shrimp is to let it sit in the refrigerator overnight. The shrimp is seasoned with fresh garlic and Old Bay Seasoning, then roasted for 10-12 minutes until just cooked through. Serve with cocktail sauce if you like or if you’re an Old Bay purist, just eat it straight.

Roasted Old Bay Shrimp is a great party appetizer because it’s quick, easy and a nice change from plain old shrimp cocktail.

Roasted Old Bay Shrimp Recipe

Ingredients

  • 3 pounds jumbo shrimp 15 count, peeled and deveined
  • 1 1/2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic minced
  • 1 1/2 – 2 teaspoons Old Bay Seasoning

To Serve:

  • your favorite cocktail sauce
  • lemon wedges

Instructions

  1. Preheat oven to 400 degrees. In a large bowl, toss shrimp with olive oil, garlic and Old Bay Seasoning. Transfer to a baking sheet in a single layer. Roast for 10-12 minutes, until shrimp is just cooked through.
  2. Set aside to cool. Serve with you favorite
    cocktail sauce and lemon wedges.

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Roasted Shrimp Cocktail

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Smoky Sun Dried Tomato Roasted Red Pepper Hummus Recipe {Daniel Plan Recipe}

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Salmon Roasted Beet Feta Salad with Dill Salad Dressing Recipe {Daniel Plan Recipe}

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Slow Roasted Salmon Recipe {Daniel Plan Recipe}

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Roasted Whole Cauliflower with Pistachio Herb Sauce Recipe

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Roasted Butternut Squash Cider Soup Recipe

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Source: Jeanettes Healthy Living

Marinated Mozzarella Balls Recipe Jeanettes Healthy Living

Marinated Mozzarella Balls are always a party favorite. Super easy to make, yet no one can resist these little balls of deliciousness. I love ordering small bites whenever we eat out, but I don’t like preparing them at home. I opt for appetizers that can be made in large quantities easily, or dips, cheese platters, mezze platters and crudite platters.

Marinated Mozzarella Balls - skewer with cherry tomatoes for a party appetizer - always a party favorite - super easy and delicious

I made these Marinated Mozzarella Balls recently for a party at our house. We wanted to thank the folks who renovated our basement. They worked so hard and did an amazing job, so we thought it would be nice for them to enjoy the space. I’m not sure how often people who actually do the job ever see the fruits of their labor, so I hope they enjoyed the party.

Mozzarella balls are bland in flavor so they take to assertive flavors well. In addition, since they are plain white, colorful ingredients such as fresh parsley and basil, as well as sun-dried tomatoes and roasted red peppers make these marinated mozzarella balls festive as well as flavorful. This appetizer is kind of like having a caprese salad on a stick, so if you like caprese salad, you’ll love these marinated mozzarella balls skewered with cherry tomatoes.

I found the mini mozzarella balls at Costco but I’ve seen them in most supermarkets too. Marinate them overnight if possible, or preferably at least 4 hours. Serve with toothpicks, or skewer them with cherry tomatoes for an easy and delicious small bite for your next party.

Marinated Mozzarella Balls

Ingredients

  • 1 pound mini mozzarella balls
  • 3 cloves garlic minced
  • 1 tablespoon parsley minced
  • 2 tablespoons fresh basil finely chopped
  • 1 tablespoon sun-dried tomatoes finely chopped
  • 2 tablespoons roasted red bell peppers finely chopped
  • 1 teaspoon dried red pepper chili flakes
  • 1/3 cup extra virgin olive oil

Instructions

  1. Place all ingredients in a bowl and toss well to combine. Marinade in refrigerator at least 4 hours.

Place all ingredients in a bowl and toss well to combine. Marinade in refrigerator at least 4 hours.

Recipe Notes

Skewer each mozzarella ball with a cherry tomato for a pretty presentation. This made about 46 skewers.

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14 Meal Planning Tips

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Din Tai Fung Taipei Taiwan

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Source: Jeanettes Healthy Living

15 Minute Breakfast Kale Quinoa Fried Rice Recipe Jeanettes

Breakfast Kale Quinoa “Fried Rice” is a delicious, healthy savory breakfast idea that will keep you full throughout the morning.My husband loves fried rice – I think he could eat it almost every day, even for breakfast. To make his favorite fried rice healthier, I’ve been using whole grains in place of white rice – most days I use leftover brown rice but recently, I tossed in some leftover cooked quinoa. I took this opportunity to sneak in some vegetables at breakfast too. My recent obsession is baby kale – I love how mild tasting it is, the perfect addition to fried rice and omelets.

Breakfast Kale Quinoa Fried

This kale quinoa “fried rice” recipe takes just 15 minutes to make if you have leftover quinoa on hand. If you’ve never made quinoa, check out my post on how to cook quinoa.

I sauteed some chopped garlic first, before scrambling in a few eggs. Then, the quinoa went in along with a splash of rice wine, oyster sauce and a drizzle of sesame oil. Finally, a few handfuls of baby kale were tossed into the wok until the leaves just wilted. I loved how fluffy and light the quinoa got when it was stir-fried in my wok.

This Breakfast Kale Quinoa Fried Rice is a great way to start the day – packed with protein and an easy way to get some greens in at breakfast time.

Breakfast Kale Quinoa “Fried Rice”

Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic minced
  • 2 large eggs whisked lightly
  • 2 cups cooked quinoa
  • 1 teaspoon rice wine
  • 2 teaspoons vegetarian oyster sauce
  • 1/2 teaspoon sesame oil
  • 2 cups baby kale

Instructions

  1. Heat oil in a wok or skillet. Add garlic and saute until lightly browned. Add eggs and scramble until almost done. Add quinoa and toss well. Add rice wine, oyster sauce and sesame oil. Toss quinoa well to ensure even seasoning. Add baby kale, turn off heat and toss a few more times to just cook kale through.

If you like savory breakfasts, you might also like:

Avocado Kale Hummus Oatmeal Breakfast Bowl

Smashed Avocado Kale Poached Egg Toast

Miso Soup with Tofu, Wakame Seaweed, Rice and Egg

Avocado Kale Hummus Oatmeal Breakfast Bowl Recipe

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Breakfast Smashed Avocado Tomato Toast with Fried Poached Egg

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Ham Mashed Potato Breakfast Cups Recipe

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Millet Veggie Breakfast Tacos: Two Ways {GIVEAWAY}

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Source: Jeanettes Healthy Living