Monthly Archives: November 2014

VEGAN THANKSGIVING FOR TWO

VEGAN THANKSGIVING

Here are Ahnestveggie’s top 7 all time favorite Vegan Thanksgiving round up for the small-er families this Thanksgiving. There will be plenty of leftovers with this menu! (click on the images to get each recipe)

SPINACH STUFFED PORTOBELLO MUSHROOM:

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VEGAN POT PIE:

Vegan Pot Pie

THAI BUTTERNUT SQUASH SOUP:

Thai Curry Butternut Squash Soup

ROSEMARY FINGERLING POTATOES W/GARLIC-LEMON AIOLI:

Rosemary fingerling potato

THYME QUINOA STUFFED ACORN SQUASH:

Thyme Quinoa stuffed Acorn Squash

BABY EGGPLANT & MUSHROOM PIE:

Baby eggplant & Mushroom pie

FALL HARVEST SALAD:

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Have a Happy and Safe Thanksgiving!

xoxo Sarah

VEGAN POT PIE (for two)

Vegan Pot Pie

Now this is comfort food at it’s finest, Thanksgiving is around the corner and I figured while everyone is out making large,  festive, feed-a-colony dinners, why not make some all time classics for those who are living the “small-er” life? Simple, comfort and hearty holiday meals.

Adding fresh sage gives this pie a more holiday feel to the dish. You can always add in fresh chopped rosemary or thyme and make it the highlight for your simple intimate holiday dinner.

Vegan Pot Pie

Vegan Pot Pie

Vegan Pot PIe

Ingredients for Crust:
1 cup all purpose flour
6 tbsp cold vegan butter (Earth Balance)
1/4 ice cold water
1/2 tbsp melted vegan butter
*Prep: Use cold materials/ingredients. Place mixing bowl in the freezer for about 15 minutes while making the vegetable filling.

Ingredients for Filling:
2 tbsp olive oil
2 clove garlic, minced
1 small onion, chopped
1 carrot, diced
1 small potato, diced
1/4 cup all purpose flour
1 1/4 cup vegetable broth
1/2 frozen peas
2 small sage leaves, finely minced
salt and pepper, to taste

Steps for Filling:
Preheat oven to 400 degrees
Meanwhile, heat oil on medium-high heat. Saute garlic, onions, carrots and potatoes for about 7-8 minutes until onions are translucent. Potatoes should be cooked but not entirely mushy.

Add flour and stir. Then add vegetable broth and stir, scrapping the bottom bits. Add sage, salt and pepper to taste. Set aside.

Steps for Crust:
Add flour into chilled mixing bowl. Add 6 tbsp cold butter and cut into flour using a fork or pastry cutter. Then use your hands to mix until mixture is a course cornmeal like texture. Slowly add water and mix until a dough forms. Roll dough into a ball.

Flour working surface and roll out dough into 1/2-1/4 inch thick. Using a cookie cutter or top of your ramekin, cut 2 large crust “tops.”

Assembling:
Fill 2 large ramekins with vegetable filling and top each with the crust “top”. Brush on melted butter on top of the crust and bake for 30-35 minutes or until crust is slightly golden and filling starts to bubble.

Serve warm and immediately.

Enjoy!
xoxo Sarah

 

FALL HARVEST SALAD

Fall Harvest Salad

Thanksgiving is almost here and to balance all the heavy starchy yummy food that are bound to fill your tummies, how about you dive right into this Fall Harvest Salad dressed in a tart, slightly sweet dijon tahini dressing.

Taste the rainbow!

Fall Harvest Salad

I really love the slight crunch and sweetness from the pomegranate seeds. The bright ruby color also compliments the orange from the butternut squash, for all of you that are highly into making sure the Thanksgiving dinner buffet table looks very festive.

Fall Harvest Salad

Ingredients:
1/2 Butternut Squash, peeled and cut into cubes
1/4 cup pomegranate seeds
1 cup packed spinach
1 cup romaine lettuce, chopped
1/4 cup candied walnuts*
handful sunflower seeds, optional
1/4 tsp cumin
salt and pepper, to taste

Steps:
Preheat oven to 400 degrees. Lightly toss butternut squash with sunflower oil, season with salt, pepper and cumin and transfer to a baking pan. Bake for about 15-20 minutes until tender. Cool completely before plating.

Begin to plate spinach, lettuce and top with pomegranate seeds, roasted butternut squash, candied walnuts*, sunflower seeds and top with Dijon Tahini Dressing (recipe below).

Dijon Tahini Dressing:
2 tbsp Sunflower oil (or extra virgin olive oil)
1/2 Dijon mustard
1/2 tbsp tahini
1/2 tbsp agave
juice of half lemon
salt and pepper, to taste

Vigorously whisk ingredients together until mixture thickens. Keep in the refrigerator until ready to serve with the salad.

*Candied Walnuts
1/4 cup walnuts, roughly chopped
1/2 tbsp Earth Balance butter
1/2 tbsp agave

Heat pan on medium high and melt the butter. Add walnuts and toast for about 2 minutes. Slowly add agave and stir until for another minute or two to caramelize the walnuts.

Happy Harvest, EnJoy!

xoxo Sarah