I need some healthy vegan recipes!!?

I started being a Vegan about a month ago.It is really hard to find non dairy and non meat foods everywhere so I was wondering if you could give a few Vegan recipes.Especially for this Thankgiving.Can you please give me some Vegan dessert and other healthy recipes??








Thanx a bunch and God bless!!I need some healthy vegan recipes!!?
Brown rice


Sauteed veggies (celery, onions, shrooms, garlic, zucchinni, peppers)


sauce: 1c. water


1 Tb cornstarch


2 Tb soy sauce


2 Tb plum sauce/duck sauce


Mix the water and cornstarch together, pour or veggies in pan and cook until thickened (happens fast); add the duck sauce and serve over the rice


I need some healthy vegan recipes!!?
Obviously, sub margarine in any recipe calling for real butter.


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Shortbread Cookies





1 Cup margarine, room temp


1/2 Cup powdered sugar


3 C All Purpose flour


1 tsp vanilla


pinch salt





Whisk dry ingredients well. Beat margarine and vanilla until fluffy. Add dry ingredients to margarine. Mix just until combined. Press or roll out to about 3/8'; thick, and cut into small squares or use simple cookie cutter. Prick a few holes in each, or use the tines of a fork. Place on parchment paper. Dust tops w/ a bit of granulated sugar to make them sparkle. Bake at 325ºF for approx. 15 mins or til golden brown. about 3 dz. Cool on racks; store room temp in airtight container.


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Baked Acorn Squash with Brown Sugar %26amp; Butter





1 acorn squash, cut in 1/2


2 tablespoons brown sugar


2 tablespoons margarine, softened


2 tablespoons maple syrup


Salt


Freshly ground black pepper





Preheat oven to 400º F. Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, marg., syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.


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Brussels Sprouts with Hazelnuts





1 cup water


½ tsp. kosher salt


1 lb. Brussels sptours, cleaned, trimmed, and X-scored at the base


1 Tbsp. butter


2 Tbsp. chopped, toasted hazelnuts


Kosher salt and FGBP to taste





In a large skillet over med. heat, bring water and salt to a boil; add Brussels sprouts. Cook covered, stirring occasionally, for 20 minutes or until tender. (add more water if skillet becomes dry)


Uncover; raise heat to med-high and ocok until water is evaporated. Add butter and hazelnuts, cooking until nuts are fragrant, 3-5 minutes. Season with salt and pepper and serve.


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Green Beans with Tomato %26amp; Garlic





2 lb(s) Fresh green beans, cleaned with ends removed


1 cup(s) Tomatoes, seeds removed and finely diced


4 clove(s) Garlic, finely chopped


¼ cup Olive Oil


Salt and Pepper to taste





Procedures


Bring pot of salted water to a boil. Blanch green beans for 1 minute. Drain and cool under cool running water.





In a saute pan, heat olive oil and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.





Add in diced tomatoes to green bean mixture. Cook for 1 minute or until green beans are tender but still green. Season with salt and pepper. Serve immediately.





--Olive Garden website


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Butter Pecan Sweet Potatoes





8 med. sweet potatoes (5 lbs.)


2 Tbsp. olive oil


Kosher salt


2 Tbsp. cold butter, cut into small pieces


2 Tbsp. light brown sugar


1/3 cup pecans


1/8 tsp. cayenne pepper





Preheat oven to 400ºF. Peel potatoes. Halve lengthwise, slice crosswise into ½” thick slices. On a baking sheet, toss potatoes w/ olive oil and salt. Transfer half the potatoes to a 2nd baking sheet. Bake until tender about 25-35 min., tossing occasionally. Toss potatoes with butter, brown sugar, pecans, and cayenne pepper, dividing evenly between both baking sheets. Bake again until sugar is caramelized and hard, about 10 minutes. Gently toss and serve. Serves 8.





--Everyday FOOD


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Cranberry Fruit Conserve





1 (12 oz) bag of fresh cranberries, cleaned


1 3/4 cups sugar


1 cup water


1 Granny Smith apple, peeled, cored, and chopped


1 orange, zest grated and juiced


1 lemon, zest grated and juiced


3/4 cup raisins


3/4 cup chopped walnuts or pecans





Cook the cranberries, sugar, and water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.





--Ina Garten