MUSHROOM MEDLEY & CHESTNUT TARTLETS {THANKSGIVING RECIPE COLLAB}

mushroom medley & chestnut tartlets
Photo by: Jasmine Briones

Thanksgiving is next week… where has the time gone? Last year, I collabed with my home girls Jasmine of  Sweetsimplevegan and Yvonne of Yvonne’s Vegan Kitchen (formerly  My Eclectic Kitchen). This year, we each made a dish for you to share at your vegan Thanksgiving feast with your loved ones. They are not only simple, satisfying and delicious, but all cruelty-free so you can enjoy a compassionate Thanksgiving meal.

For my contribution to our Thanksgiving spread, I wanted to make something easy for guests to enjoy. I love puff pastry in both sweet and savory foods so I went in that direction. A great alternative to meat are mushrooms so I used a mix of portobello and crimini.

mushroom medley & chestnut tartlets Buttery
Flaky
Delicious
Satisfying Goodness

Jasmine created a spin on the traditional stuffing and used an everything bagel! Yeah you read that right…EVERYTHING BAGEL STUFFING!!  Full of veggies, love and everything nice. You can find the full recipe to Jasmine’s Everything Bagel Stuffing on her blog sweetsimplevegan.com or simply click on the photo below.

Everything bagel stuffing
Photo by: Jasmine Briones

Yvonne created something sweet for us and made a Mixed Berry Cobbler with Pumpkin Sugar Cookie Crust. Now that’s a Thanksgiving dessert! You can find the full recipe to Yvonne’s cobbler on Yvonnes Vegan Kitchen or simply click on the photo below.

Mixed Berry Cobbler w/Pumpking Cookie Crust
Photo by: Jasmine Briones

Makes about 24 tartlets.

 Ingredients:
1 pack puff pastry (2 sheets)
2- 8oz crimini mushrooms
2 portobello mushroom caps
6 oz. cooked chestnuts, finely chopped
1 shallot, minced
2 tbsp extra virgin olive oil
1/2 cup sweet Marsala wine
1 tbsp Tamari (optional)
2-3 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary, finely minced
salt and pepper, to taste

Tools Needed:
Maple leave (or any autumn themed) cookie cutter

Steps:
1.) Fully thaw puff pastry in room temperature for 35-40 minutes. Do not attempt to unfold until full thawed out.

2.) Wash and de-stem mushrooms and finely mince. In a large pan on medium high heat, add oil and saute mushrooms, shallot and garlic for about 5 minutes. Add chestnuts, rosemary and sprigs of thyme and give a light stir. Add Marsala wine and bring to a light simmer for another 5 minutes until most of the liquid is dissolved.  Mixture should reduce in size by half. Discard thyme sprig. Set aside.

3.) Pre-heat oven to 400 degrees.  Roll puff pastry out to 1/2 inch . Cut 3X3 squares and place each square in a cupcake pan. Fill cups with 2 heaping tablespoons of mushroom filling and press down mixture to secure.

4.) Cut out maple leaves using extra puff pastry. Place one on top of each tartlet cup. Bake for 10-15 minutes until golden brown and flaky. Best served warm.

**Note: There will be extra mushroom mixture.

Have a safe and Happy Thanksgiving!!
xoxo Sarah

TOFU CHILAQUILES (V+GF)

Tofu Chilaquiles

Who else loves brunch as much as I do?! Chilaquiles are hearty, filling, satisfying and the perfect crowd pleaser.  This recipe is healthier and quicker than most recipes since we will be using my all time favorite chip company Beanfields instead of fried tortilla chips (cheers for shortcuts!)  Beanfields is corn and gluten free, made from brown rice and beans so you get double the fiber and protein. They are continually creating different flavors which can now be found at Whole Foods. You can thank me later for introducing you to this amazing product!

Tofu Chilaquiles

Tofu Chilaquiles

Chilaquiles are usually served with an egg on top but this recipe is vegan friendly and most importantly full of deliciousness and packed with flavor. The crispy tofu crumble gives a nice texture and of course added protein. Yes, this dish is packed with PROTEIN.

Tofu Chilaquiles

Cashew Creme:
1 cup cashews, soaked overnight
1/2 cup water
2 tbsp lemon juice
1 tsp garlic powder
1 tsp salt

Ingredients:
1 8oz. bag White Bean Beanfields Chips
1/2 block firm tofu
1 tbsp nutritional yeast (nooch)
1 tsp garlic powder
1/2 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
1-15 oz. tomato sauce
1/4 cup vegetable broth
1 tbsp smoked paprika
1 tsp chili powder
1 tsp liquid smoke (optional)
salt and pepper, to taste

Steps:
1.) Blend all the ingredients for cashew creme in high speed blender until creamy. Set aside. Prepare tofu by removing/draining excess water by covering with a paper towel and placing a heavy item on top.

2.) In a medium pan, heat 1 tbsp olive oil on medium high heat and crumble in tofu. Add in garlic powder, nooch, cumin, salt and pepper to taste. Stir and cook until tofu is slightly crispy for about 5-7 minutes. Set aside.

3.) In a separate large skillet, saute garlic and onions for about 2 minutes until soft. Add paprika, chili powder, liquid smoke, salt, pepper and stir. Add in tomato sauce and vegetable broth, cook for 5 minutes or until liquid is reduced. Reduce heat and add in Beanfields (or tortilla ) chips. Gently toss chips to generously coat with salsa and simmer for about 5 minutes until chips are softened.

4.) Transfer chilaquiles to serving plate, top with crispy tofu crumble, a few pieces of avocado slices, pico de gallo, drizzle with cashew creme, fresh cilantro and lime wedges. Best served immediately.

Tofu Chilaquiles

Enjoy!
xoxo Sarah

ESPRESSO HORCHATA

Espresso Horchata

Happy Cinco de Mayo! Let’s get the party started with a treat that will satisfy  everyone. Not only is horchata quick and simple to make, it is also very versatile. Add in chocolate sauce, use as coffee creamer, blend with your favorite smoothie recipe in place of milk, use in your favorite cocktail recipe and the list goes on.

Espresso Horchata

Ingredients:
2 1/2 cups hot water
1 cup long grain white rice, uncooked
1 cinnamon stick
1 tsp pure vanilla extract
1/4 cup coconut nectar
4 tsp espresso, cooled (or 1 cup strong coffee)
1 cup SILK Cashew milk (or any nut milk)
ground cinnamon, optional

Steps:
1.)  Soak rice, water and cinnamon stick overnight.

2.) Blend rice mixture with the cinnamon stick on high for about 2-3 minutes, or until mixture is very thin. Add vanilla extract and blend for another minute.

3.) Pour rice mixture through a cheesecloth or sieve. Squeeze to get as much rice milk as possible and discard any pulp left from the cheesecloth. Transfer to a large pitcher and add the remaining ingredients: coconut nectar, espresso and cashew milk. (Add more coconut nectar depending on the level of sweetness preferred.)  Stir until the nectar has fully dissolved.

4.) Serve with ice and a dash of cinnamon on top. Best served chilled.

Enjoy!
xoxo Sarah

SPICY KOREAN FINGERLING POTATOES

I discovered a traditional Korean dish known as “PA DAK” (Korean fried chicken w/spring onions) while on my trip back East during the holidays. Let’s just say that I knew right away that I was going to veganize it once I headed back to my tiny California kitchen. This is a great dish to enjoy as an appetizer or with a side of rice for those carbinig up! This recipe can easily be replaced with fried cauliflower bites in place of the potatoes.

Ingredients:
1 (1lb) bag fingerling potato
1 tbsp coconut oil, melted
2 cloves garlic, minced
1 tbsp Gochujang (Korean hot pepper paste)
2 tbsp ketchup
1 tbsp rice vinegar
1/4 cup white wine
1 tsp coconut sugar (or agave)
3 spring onions, shredded/thinly sliced
1 tsp toasted sesame seeds
salt and pepper, to taste

Steps:
1.)  Thoroughly wash and rinse potato. Completely dry with a paper towel and cut in half lengthwise. Coat with coconut oil, salt and pepper and transfer to baking pan.

2.) Preheat oven to 400 degrees. Bake potatoes for about 20-25 minutes, flipping every 10 minutes. Potatoes should be fork tender.

3.) In a skillet on medium high heat, add gochujang, ketchup, garlic and stir occasionally. Add in rice vinegar, coconut sugar and stir for another 2-3 minutes. The mixture should have thickened. Then add white wine to deglaze pan. When potatoes are ready, toss the potatoes to the gochujang mixture to coat on very low heat.

4.) Transfer to serving plate/dish and sprinkle on sesame seeds and shredded spring onion. Best served right away.

Enjoy!
xoxo Sarah