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!!
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.
For those last minute quick bites for Game Day. I look forward to this “holiday” every year!! Who doesn’t love to watch some good ole football, Katy Perry, vegan food, few brews with friends and family?
It’s official, I ate my weight in sliders, testing out some Game Day munchies. Here’s a little twist on the typical coconut ‘bacon’ recipe we vegans love. The best part about this recipe is that you can sub out mushroom slices for any protein of choice such as tempeh, tofu, or mixed veggies.
Ingredients: 2 large Portobello caps
1 tbsp Tamari or soy sauce
1 tbsp pure maple syrup
1/4 tsp liquid smoke
Slice mushrooms in 1/2 inch thick slices.
In a bowl combine Tamari, maple syrup, liquid smoke and a dash of pepper. Toss in sliced mushrooms to coat.
On medium high saute until mushrooms shrink in size and the edges are slightly crispy.
Assembling Options: 5-6 mini slider buns (buttered & toasted)
vegan mayo (used Just Mayo)
fresh avocado slices
baby spinach or greens of choice
I want to see how you recreate mini sliders for game day! Make sure you #ahnestveggie so we can share the love for food, football and sliders!