NOVEMBER 2024 50 N ovember marks World Vegan Month. While many people associate veganism with healthier eating, it’s also a powerful way to contribute to a more sustainable planet and reduce harm to animals. Adopting a vegan diet has been linked to lower risks of heart disease, diabetes and certain cancers. But the environmental impact is just as significant. Livestock production is responsible for more greenhouse gas emissions than all transportation combined. A study found that eliminating animal products from your diet could reduce your carbon footprint by as much as 73 percent. This shift is crucial, with 2023 being one of the hottest years on record, contributing to rising sea levels and extreme weather events. World Vegan Month encourages us to go beyond food and consider how our choices – like supporting cruelty-free products and reducing animal-based materials – affect both animals and the environment. Every step we take toward a plant-based lifestyle brings us closer to a healthier world. This month, I’m sharing three vegan recipes that are full of seasonal flavors and make great side dishes for Thanksgiving. Join my membership for recipes, health videos and live Zoom cooking classes for only $10 a month. Healthier you, healthier world Farro salad with mustard dressing SERVES 6-8 1. Preheat the oven to 400 F. 2. Cook the farro if not yet cooked (1 cup dry). 3. Add the squash, brussels, shallots, avocado oil and maple syrup to a large bowl and add a few shakes of salt. 4. Toss and put on a baking sheet. 5. Bake for 30 minutes, tossing halfway. 6. Whisk up the dressing. 7. Combine the farro, beans, cooked vegetables, parsley, dried cranberries, and pumpkin seeds. Toss with dressing! • 4 tbsp. olive oil • 2 tbsp. apple cider vinegar • 1 tbsp. maple syrup • 2 tsp. Dijon mustard • 1 fat, crushed garlic clove • ½-1 tsp. pink salt • ¼ tsp. pepper • 1 ½ pounds cubed butternut squash • 3 cups halved brussels sprouts • 1 diced shallot • Drizzle of avocado oil • 2 tbsp. maple syrup • Salt and pepper • 2 cups cooked farro • 1 can rinsed white beans • 1 cup chopped Italian parsley • ½ cup dried cranberries • ¼ cup toasted unsalted pumpkin seeds Directions Dressing Ingredients Pumpkin gnocchi SERVES 4-6 Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Delicata squash salad SERVES 6-8 • 2 delicata squash, sliced into half-moons (wash well – the skin is edible!) • 1 tbsp. olive oil, salt and pepper • 1 ½ romaine hearts, chopped • ¼ red onion, sliced • ½ cup pecans or seeds • ½ cup dried cranberries • ½ cup dairy-free feta cheese • 1 large, chopped avocado • ¼ cup olive oil • 2 tbsp. balsamic vinegar • Juice of 1 small lemon • 1 tbsp. maple syrup • 2 tsp. Dijon mustard • 1 crushed garlic clove • 1 tsp. pink salt • ¼ tsp. pepper 1. Preheat oven to 425 F. 2. Add the squash to a bowl and toss with olive oil, salt and pepper. 3. Spread on a baking sheet and bake for 30 minutes, turning halfway. 4. Whisk up dressing, toss with all ingredients and enjoy! Ingredients 1. Add the oil to a large pan and bring the heat to medium. 2. Add the garlic and cook for about two minutes. 3. Add the gnocchi, broth, pumpkin puree, coconut milk, Boursin cheese and salt. 4. Warm everything through for about five minutes. 5. Top with basil and serve. • 1 tbsp. oil • 4 minced garlic cloves • 1 package pumpkin gnocchi • 1⁄3 cup vegetable broth • 1 cup canned coconut milk • 1 cup pumpkin puree • 2 tbsp. nutritional yeast • 4 oz. dairy-free Boursin cheese • ½ tsp. salt • ¼ cup fresh basil Directions Ingredients Dressing

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