Category Archives: Holidays

ALMOND & CINNAMON MARSHMALLOW TREATS

Oh what fun! I can not believe Christmas is next week. When I think of the holidays, I think of cookies, sweet and treats. Why be the norm and bake sugar cookies for your cookie swap? This season, make my holiday flavored rice krispie treats to impress your friends and family. The secret to this unique treat, is the coconut oil instead of vegan butter. It’s kid/adult friendly, satisfying, and I bet you can’t just have one… (I promise you.)

The flavor of almond and cinnamon brings out the flavor of a Christmas sugar cookie, minus the hassle of baking a cookies.

Processed with VSCO with a7 preset

Ingredients:
2- 10 oz. bags mini vegan marshmallow
2 tbsp coconut oil
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp +1/4 tsp almond extract, divided
5 cups rice cereal
2 cups vegan chocolate chips
2 tbsp coconut oil, melted

Other Tools Needed:
Holiday cookie cutter of choice

Steps:

1.) Prep chocolate sauce topping. In a small saucepan, melt 2 tbsp coconut oil and chocolate chips on low medium heat. Add 1/4 tsp almond extract. Stir until fully melted and silky smooth. Set aside.

2.) On medium heat, melt 2 tbsp coconut oil in a large deep pot. Add in marshmallows and melt completely. Make sure to continuously stir so the marshmallow and coconut oil does not burn.

3.) Add nutmeg, cinnamon, 1/2 tsp almond extract and stir until well incorporated. Once ingredients are all melted together, fold in rice cereal 1 cup at a time. Make sure each cereal is fully coated with melted marshmallow.

4.) On a large sheet pan, line with wax paper and roll out rice krispie to about 3 inches thick. Set aside to cool for about 15-20 minutes. Cut the shapes with your holiday cookie cutter of choice and dip each with a little chocolate sauce pre-made from earlier.

Optional: sprinkle a little confectioner sugar to mimic snow or add a little raw almond to let guest know it’s almond flavored.

Merry Christmas!
xoxo Sarah

 

 

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

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

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