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!!
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!
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
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!
Crepes have been a slight obsession lately and I can’t help but stare at these photos and drool as we speak. Not only is this a quick a simple recipe, but guilt free. Crepes are a great way to get creative in the kitchen. It’s pretty much a blanket for any of your sinful fillings that you desire to have. That might have been a little foodporn but I mean how can you not when the possibilities are endless?
Ingredients: 1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste
Whisk flour, milk and water together. Add more water if consistency is too thick. Season salt and pepper to taste.
On medium high heat, coat pan with cooking oil. Pour 1/4 cup of batter in the center of the pan and swirl the pan in a circular motion so the edges are coated evenly. Cook for about 1-2 minutes until edges are light brown. Carefully loosen edges and flip and cook for an additional 1-2 minutes. Set aside and fill with options listed below or your own creative creations!
Fllling options: Fresh spinach, arugula or mixed greens of choice
Vegan Creamcheese, tomato and fresh basil
Sauteed mini garlic heirloom tomatoes
Quick Mushroom “bacon” * (recipe below)
1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp liquid smoke
1/4 tsp paprika, optional
Whisk soy sauce, maple syrup, liquid smoke and paprika together. Toss in sliced mushrooms and saute for about 2-3 minutes until mushrooms shrink in size and are tender.
Since living in LA, the two most anticipated events that I look forward to on the weekends are:
1.) The less (but not so much better) horrendous traffic on the 405 and 101 freeway
2.) Brunch, Brunch and BRUNCH again!
When I think of “brunch” I immediately think of Eggs Benedict. The creamy eggy sauce is filled with unflattering saturated fat and other components you probably wouldn’t want to know. Since becoming vegan, I didn’t think twice about trying to mimic the raw and buttery sauce but here I am with the recipe so you can enjoy the same right at home without the guilt. Also another bonus, this vegan option is simple, quick and can be enjoyed as is and saved for later use on a piece of avocado toast (another basic brunch option:)
1/2 cup raw cashews, soaked overnight
1 tbsp nutritional yeast
1/2 tsp tumeric
4-5 tbsp almond or soy milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted (optional)
half lemon, juiced
salt and pepper, to taste
Steps: In a high-speed blender, blend ingredients together until creamy. Slowly add melted coconut oil and blend until well incorporated. This part can be omitted for a no-oil option but will give a loose and flavorful finish to the Hollandaise sauce.
Drizzle on top of your favorite Benedict recipe. Stay tuned for vegan Benedict options.