• A Plant-Based Thanksgiving - Menu included!

    As the holidays approach I wanted to offer a few tips and recipes to help you make them healthier, kinder and more delicious than ever! 

    In this week's episode of In My Plant-Based Kitchen (Episode 11) I talk about

    • how to veganize and "healthify" some traditional family favourites
    • how to plan a plant-based holiday meal (including ideas for mains)
    • what's on my menu for the upcoming Thanksgiving holiday dinner (see my holiday recipe ebook here)
    • I walk you through my Naturally Sweetened Holiday Cranberry Sauce recipe (so good)! Here's that recipe:

    Naturally Sweetened Holiday Spice Cranberry Sauce


    • 1 c water
    • ½ c freshly squeezed orange juice
    • 2 c fresh/frozen cranberries
    • 2 c dried cranberries
    • ½ c raisins
    • ¾ c tart dried cherries
    • 3 tbsp agave syrup or maple syrup
    • 1 tbsp orange zest
    • 1 tsp ginger, peeled and minced
    • 1 ½ tsp ground cinnamon
    • ¼ tsp ground cloves (optional – or use another spice like nutmeg/anise, etc)


    1. Place water, juice, cranberries, raisins and cherries in a medium-sized pot and bring to a boil. Depending on how much water your cranberries release, you may need to add a bit more water or orange juice. If you're feeling the sauce is dry, add up to another 1/2 - 3/4 cup (you can do this later in the process too - the main thing is to give the fruit enough liquid to steep and become soft in).

    2. Turn the heat down to med-low and simmer for about 10 minutes, until some of the cranberries start to burst open, stirring occasionally. Some will burst and others won’t, which gives the sauce nice texture.

    3. Now add the agave/maple syrup, ginger, orange zest, cinnamon and cloves and simmer for a few more minutes, stirring regularly, until everything is starting to come together and the sauce has thickened to your preferred consistency (keep in mind the sauce will thicken up more as it cools).

    4. Remove from heat and allow to cool completely. Once everything has cooled, you can blend the sauce partially if you like a smoother sauce.

    5. Chill in the fridge or serve at room temperature.

    *Note, the flavours in this sauce really come together on day 2, so this is a great thing to make the day before your big meal. If you have leftovers, store in an airtight container in the fridge and it will keep for a couple of weeks (if it lasts that long)!

    Want more recipes? Check out my HOLIDAY RECIPE EBOOK HERE.

    Enjoy! Wishing everyone a Happy, Healthy, Kind Thanksgiving.

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