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Plant-Based Sides for Thanksgiving

I have never really made Thanksgiving Dinner. But I have enjoyed making/bringing sides that are plantbased for years. If you want a last minute side dish for Thanksgiving and aren’t stuck on traditional Idaho mash potatoes and stuffing then these suggestions might be for you! The Japanese Murasaki Sweet Potatoes were beyond! They were a hit with my husband and my 3 year old! They were so delicious and sweet, without needing anything but almond milk and a dash of salt to complete my recipe! I usually post some food prep pics, but I made these dishes with one hand and holding my toddler on my hip so took limited pics this year, but feel free to comment or message me with questions!

Japanese Murasaki Sweet Potato Mash


6-7 Japanese sweet potatoes

Almond milk or coconut milk

Filtered water

Dash of sea salt

All ingredients are organic and are meant to be side dishes. Serving size is for 2-4 people only


  1. Rinse and peel the skins from the sweet potatoes, and cut into cubes (about 1 inch in diameter.) Place the cubes in a large pot and cover in water so that the water comes just to the top of the cubes. Add a pinch of sea salt to the water.

  2. Bring the water to a boil, and let the cubes “cook” in the boiling water for about 15 minutes. The cubes will be ready when you can spike it easily with a fork.

  3. Drain the water and place the cubes in a bowl. Using a mixer or a hand blender, whip the sweet potatoes for 1-2 minutes.

  4. Slowly add in 1/4 cup of coconut milk or almond milk and sea salt and pepper to taste. Add filter water depending on how you like consistency.

  5. After another minute, add the rest of the coconut milk or almond milk to the mixture and let the potatoes continue to whip until light and fluffy.

Serve with sliced apples on side or garnish

Sautéed Green Beans with pecans & dried cranberries


16 ounce bag of fresh green beans

1/3 cup of pecans

1/3 dried cranberries

Olive oil


  1. Wash green beans and cut ends. Place in a pan sprinkle olive oil and filtered water over green beans. Cook on medium to Medium high heat stirring frequently and add more olive oil or water depending on desired look and feel of the green beans

  2. Place in a serving dish top with pecans and cranberries. Sprinkle with sea salt or spices to your desired taste.

Baked breaded cauliflower topped with nutritional yeast


Head of cauliflower

1/2 cup of bread crumbs

1/2 cup of nutritional yeast

Sea salt

Olive oil


  1. Cut cauliflower into smallish pieces. Place cauliflower on a baking sheet. Preheat oven at 350F. Sprinkle sea salt on top. Sprinkle a bit of olive oil on top. Cook for 25 min at 350F

  2. Place in a serving dish. Serve warm. It’s so good!

Sautéed Brussels sprouts, green peas, & mini yellow peppers


Handful of Brussels sprouts

1/2 cup of fresh green peas

3-4 mini yellow peppers

olive oil

Sea salt

Black pepper


  1. Place Brussels sprouts, green peas, and cut baby yellow peppers in a pan with olive oil. Top with salt and pepper. Cook on medium heat for 20 min. Stirring occasionally. Cook until tender

  2. Serve warm and add additional spices if needed

Simple Spinach & Arugula salad with pecans & cranberries







  1. Wash spinach and arugula. Place in plate or bowl top with cranberries and pecans or seasonal veggies or nuts

  2. Sprinkle with olive oil, apple cider vinegar, lemon & sea salt and pepper and toss

All ingredients are organic

Serving size is for 2-4 people as side dishes

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