NOVEMBER 2026 42 N ovember is one of my favorite months to cook. The weather is beautiful, Thanksgiving is coming, and everyone is thinking about food. The month also starts with World Vegan Day on November 1. You don't have to be vegan to get something out of it. Eating this way is good for your health, the environment, and the animals. More plants mean more fiber, more antioxidants, and less saturated fat, and that adds up to more energy, better sleep, and a strong heart. If you've been curious about plant-based cooking, this is a good month to try a few recipes. Sheet pan pasta with balsamic is one of my go-to meals on a busy night. The veggies get sweet and caramelize in the oven, and a little balsamic pulls it all together. “Jennifer Garner’s BIG salad” has sweet roasted veggies, tangy balsamic, creamy feta, and lots of crunch from the cashews and pistachios. It's hearty enough for dinner and makes a great Thanksgiving side. Peanut Butter Pie is rich and loaded with creamy goodness. This one will blow you away, and nobody will guess it's dairy-free. Turkey Day the vegan way Owner of YouCare-SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN • 1 bunch asparagus chopped into 1-inch pieces • 1 red pepper sliced • 16 ounces mushrooms quartered • ½ red onion chopped • 1 can chickpeas drained (optional) • Avocado oil spray • Salt pepper and garlic granules to taste • 8 oz. pasta • 2 tbsp. olive oil • 1 tbsp. balsamic vinegar • 1 tsp. oregano • 1 tsp. pink salt • 1½ cups vegan graham cracker crumbs • ¼ cup brown sugar • 6 tbsp. dairy-free butter melted • 8 oz. dairy-free cream cheese softened • 1 cup creamy peanut butter • 1 cup powdered sugar • 1 tsp. vanilla extract • ⁄tsp. salt • 8 oz. dairy-free coconut whipped cream • 1 head cauliflower cut into florets • 2 cups broccoli florets • 2-3 cups sweet potato cubed • 1 cup green beans chopped • Avocado oil spray • Salt, pepper and garlic granules to taste • 3 cups arugula • 1 cup cooked black lentils • ¼ cup chopped cashews • ¼ cup pistachios • ¼ cup fresh dill • 1 cup dairy-free feta cheese Dressing • ½ cup olive oil • 3 tbsp. balsamic vinegar • Juice of ½ lemon • 1 tbsp. Dijon mustard • 1 tsp. pink salt • ½ tsp. black pepper 1. Preheat oven to 400 F. 2. Lay out the sweet potato, cauliflower, green beans, and broccoli on a sheet pan. Spray with avocado oil and shake on salt, pepper, and garlic granules. Bake for 25 to 30 minutes. 3. Whisk together the dressing ingredients. 4. Let the veggies cool for at least 10 minutes. 5. Add the arugula to a large bowl, then the cooled veggies, lentils, dill, cashews, pistachios, and feta. 6. Add the dressing and toss. Serve immediately. If serving later, keep the components separate and toss right before serving. 1. Preheat oven to 400 F. 2. Spread the veggies on a sheet pan, spray with avocado oil, and sprinkle on salt, pepper, and garlic granules. If adding chickpeas, add them here. Bake for 20 to 25 minutes. 3. Cook the pasta, drain, and put in a large bowl. Add the cooked veggies, olive oil, balsamic vinegar, oregano, and pink salt. Toss and serve. 1. Preheat oven to 350 F. 2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix with a hand mixer until the texture resembles wet sand. 3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. 4. Bake for 10 minutes, then cool for 30 minutes. 5. In a large mixing bowl, beat the cream cheese until smooth. Add peanut butter, powdered sugar, vanilla, and salt. Beat until fully combined and creamy. 6. Fold in the whipped cream until the filling is smooth and fluffy. 7. Spoon the filling into the crust and spread it evenly. Refrigerate for at least four hours or until firm. 8. Decorate with additional whipped cream, chocolate syrup, or crushed peanuts if desired. Slice and serve. Sheet pan pasta with balsamic Sheet pan pasta with balsamic Serves 2 Serves 2 Peanut butter pie Peanut butter pie Serves 10 Serves 10 Jennifer Garner BIG salad Jennifer Garner BIG salad Serves 4-6 Serves 4-6 Printable recipes • Health videos • Live Zoom cooking classes! JOIN MY MONTHLY MEMBERSHIP FOR ONLY $10 PER MONTH

43 NOVEMBER 2026 ARCADIANEWSARCHIVES.COM 30 30 YEARS AGO YEARS AGO What’s brewing in District 6 this November A s we head into the cooler months – hopefully – there’s plenty happening across District 6 and throughout Phoenix. From new transpor- tation options to improvements that will help our city grow, I’m excited to share a few updates and opportunities to stay connected. Here’s what’s happening this month and how you can get involved. Making development easier The City of Phoenix Planning and Devel- opment Department is working to im- prove the customer experience by simpli- fying processes, clarifying requirements, modernizing technology and reducing unnecessary delays. These phased improvements aim to make project reviews faster and more predictable while strengthening customer support. Residents can explore updates, track progress and share feedback through the new Process Improvements Hub at phoenix.gov/processimprovements. Introducing PHXLink PHXLink offers a new, flexible way to connect with existing City of Phoenix public transit routes. The on-demand micro- transit service will operate daily from 6 a.m. to 8 p.m. in select zones, with trips costing $2. Riders can book through a mobile app or by phone. 56th Street improvements The City’s Street Transportation Department is moving forward with improvements along 56th Street between Thomas Road and Camelback Road. Full construction is anticipated to begin in fall 2026, following utility relocations. The project is expected to take approximately two years, with completion anticipated in late 2028. These improvements will provide important safety and infrastructure benefits along this corridor. Join me for coffee I encourage District 6 residents to join me at an upcoming Coffee Chat. These informal gatherings are an opportunity to share con- cerns, ask questions and discuss issues affecting our community. Our next Coffee Chat is Novem- ber 6 at Sumida Park, 1817 E. Gardenia Ave., from 7 to 9 a.m. The following gathering will be December 4 at Fire Station 74, 15800 S. 19th Ave., also from 7 to 9 a.m. I look forward to connecting with you and hearing what matters most to our community. Happy Thanksgiving! Kevin Councilman District 6 602-262-7491 District6@phoenix.gov KEVIN ROBINSON  The Kleinz family, of Arcadia, in their kitchen, eagerly anticipating their Thanksgiving feast: Kelly, Molly, Will and parents Susan and Bill Kleinz. Happy Thanksgiving to our readers! It's almost turkey time!