NOVEMBER 2025 42 N ovember marks World Vegan Month, a time to celebrate the growing movement toward plant-based eating and the positive impact it has on our health, the planet, and animals. People choose a vegan diet for three main reasons. Health is often the first motivator. Research shows that a plant-forward lifestyle can lower cholesterol, improve digestion, reverse heart disease, and support long-term wellness. Others are inspired by environmental benefits: reducing greenhouse gas emissions and conserving land and water resources. Many choose to live in a way that aligns with their values of kindness and sustainability toward animals and the planet. Coincidentally, November is also National Roasting Month, and there’s no better cooking method to highlight the vegan movement with the natural sweetness and depth of vegetables. Roasting transforms humble produce into caramelized, crave-worthy dishes that are festive enough for the holidays. Easy eight-ingredient roasted soup is simple, hearty, and packed with fall flavor. Maple Dijon roasted potatoes are crispy on the outside, tender inside, with a tangy-sweet glaze, and kale and brussels holiday salad is a stunning dish with roasted Brussels sprouts, cauliflower, and sweet potatoes tossed in a bright dressing. Together, they showcase how plant-based cooking can be both approachable and indulgent. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes – fall classes are available now! Only $10 a month! Lettuce celebrate roasted vegies for World Vegan Month 1. Preheat oven to 400 F. 2. Add the chopped vegetables to a sheet pan, spray with cooking spray and add the thyme. Bake for 45 minutes. 3. Add the cooked vegetables to a blender along with the broth, coconut milk, and balsamic. Blend until smooth and pour into a pot to warm up. Season with salt and pepper to taste! • 1 carton chopped butternut squash • 2 red peppers, rough chopped • 1 onion, rough chopped • 3 cloves garlic, rough chopped • 1 tsp. thyme • 2 ½ cups vegetable broth • 1 cup coconut milk • 1 tsp. balsamic vinegar • DIRECTIONS • • INGREDIENTS • Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Eight-ingredient roasted soup Serves 6 1. Preheat oven to 400 F. 2. Spread the veggies on a baking sheet and spray them with avocado oil, salt, and pepper. Bake for 20-30 minutes. 3. Cut the kale into slivers and put it in the serving bowl. 4. Squeeze the lemon juice on and add some salt to the kale. Massage for a few minutes with gloved hand. 5. Mix up dressing. • DIRECTIONS • • INGREDIENTS • • DRESSING • • 2 cups brussels sprouts, quartered • 2 cups cauliflower florets, bite size • 2 cups cubed sweet potato • Avocado oil spray, salt, and pepper • 1 bunch Dino Kale, stems removed • Juice of one lemon + salt to shake on • 1 cup cooked farro or quinoa • ½ cup golden raisins • ½ cup spicy and sweet pecans • ⁄ cup toasted pumpkin seeds • ¼ cup olive oil • 1 diced shallot • 2 tbsp. Braggs vinegar • 2 tbsp. maple syrup • 1 tbsp. balsamic vinegar • 2 tsp. vegan Worcestershire sauce • 1 tsp. grainy mustard • 1 tsp. each: garlic granules, pink salt • ½ tsp. mustard powder Kale and brussels holiday salad Serves 6 • INGREDIENTS • • 8 cups chopped Yukon gold potatoes • Avocado oil spray, salt, pepper, garlic granules • 3 tbsp. olive oil • 1 tbsp. maple syrup • 2 tsp. Dijon mustard • ¼ cup chopped parsley 1. Preheat oven to 400F. 2. Spray potatoes with avocado oil spray and shake on some salt, pepper and garlic granules. Bake for 30 minutes. 3. In a small bowl, combine the olive oil, maple syrup, Dijon and a little more salt, pepper, and garlic. (You may not need the salt, pepper, and garlic depending on how much you put on before roasting) 4. Change oven temp to broil when the potatoes are done, then put under the broiler for five minutes to get them extra crispy. 5. Put the potatoes in a bowl and toss with the maple mustard mixture. 6. Garnish with chopped parsley. • DIRECTIONS • Maple Dijon roasted potatoes Serves 4-6

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