Monthly Archives: November 2015

VEGAN THANKSGIVING 2015 MENU

VEGAN THANKSGIVING 2015 MENU

We are finally in full holiday mode and I’m so happy  and thankful to share this experience with my friends and chefs Yvonne from MyElecticKitchen and Jasmine from SweetSimpleVegan !  We’ve teamed up and made a full collaboration of healthy, satisfying and obviously delicious 2015 Vegan Thanksgiving menu. This is the best menu I’ve ever tasted thus far! Please make sure to tag us @ahnestveggie, @sweetsimplevegan @yvonne_deliciously_vegan and use #YSJThanksgiving so we can see all you’re amazing creations next week!!

Menu Round-Up:
Fall Quiona stuffed Acorn Squash (GF)
Butternut Squash Mac n Cheese w/ crispy sage (GF)
Arugula and Persimmon Salad (GF,)
Herbed Biscuits w/ Mushroom Gravy (GF)
Kabocha Squash w/ Rajas Gratin (GF)
Sourdough Stuffing (GF)
Coconut Mushroom Gravy (GF)
Holiday Sausage (GF)
The Best Vegan Creamed Corn (GF)
Vegan Green Bean Casserole w/ Cashew Cream (GF)
Pumpkin Pie w/ homemade coconut whip cream (GF)
Persimmon Galette w/ Toasted Coconut covered Crust (GF)
Apple Cider Doughnuts w/ date caramel glaze

Vegan Thanksgiving 2015 Menu

Vegan Thanksgiving 2015 Meu
Enjoy!
xoxo Sarah

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.

I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Apple Cider Doughnuts
Apple Cider Doughnuts

 

Ingredients:
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened

For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider

Steps:
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.

**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.

Apple Cider Doughnuts

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

VEGAN GREEN BEAN CASSEROLE (GF)

Vegan Green Bean Casserole

Another staple in any Thanksgiving Feast: Green Bean Casserole! When I think of “Green Bean Casserole” it brings me back to my childhood days when my sister and I would prepare the whole recipe from canned goods. Nothing was fresh, even the green beans itself was canned. This recipe is not only easy, but better for you and you will not feel guilty for eating the whole dish. Let’s start a new tradition, vegan style!

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Ingredients:
1/2 cup raw cashews
1/2 cup almond milk
1/4 cup vegetable broth
3 cups fresh green beans, cut in thirds
2 garlic cloves, minced
1 shallot, diced
1 tbsp Earth Balance butter
salt and pepper, to taste
Tabasco sauce, optional
1 cup gluten free breadcrumbs

Steps:
1.) Soak cashews for about 4 hours or overnight. Drain water and blend soaked cashews with almond milk, salt and pepper until creamy. Set aside.

2.) Blanch green beans by bringing a large pot of water to a boil. Cook green beans for about 4 minutes until fork tender but slightly crispy. Drain water and run beans under cold water to shock and stop cooking process. Set aside.

3.) On medium high heat melt butter and saute shallots with garlic until soft. Add cashew cream mixture, vegetable broth, salt and pepper, Tabasco (optional) and bring to a simmer for about 5-6 minutes or until mixture thickens. Toss in green beans and transfer to baking dish.

4.) Sprinkle and layer breadcrumbs on top.

5.) Bake at 350 degrees for 20 minutes. Serve warm.

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

 

COCONUT MUSHROOM GRAVY (GF)

Coconut Mushroom Gravy

Thanksgiving will never be the same without some type of gravy on the table. I’ve made a little twist on a traditional recipe with more of a cheesy, creamy gravy sauce made with coconut milk. This will taste amazing over any dish used year round!

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Coconut Mushroom Gravy

Ingredients:
8 oz. Crimini mushrooms, sliced
1 small shallot, diced
3 tbsp Earth Balance butter, divided
2 tbsp arrowroot flour
2 tbsp Nutritional Yeast
1 cup almond milk
1/2 cup full fat coconut milk
2 tsp tamari
1/4 tsp salt
1/4 tsp pepper

Steps:
1.) Heat 2 tbsp Earth Balance in medium saucepan. Once hot add shallots and saute until soft/translucent. Add in mushrooms and cook for another 4-5 minutes until tender.

2.) Add remaining 1 tbsp of butter to saucepan, add flour and stir consistently.

3.) Add almond and coconut milk. Whisk until mixture thickens for about 10 minutes.

4.) Add Nutritional yeast, tamari, salt and pepper and stir. Bring to simmer for another 5 minutes and serve warm.

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah