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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

 

FALL QUINOA STUFFED ACORN SQUASH

Fall Quinoa stuffed Acorn Squash YSJThanksgiving

It’s officially the first of November and you know what that means….Thanksgiving! My all time favorite dish this time around is this Quinoa stuffed Acorn Squash. I can eat this as a meal or  have some prepped for the week as a quick pick me up on the more hectic work days. Another bonus: everyone in your family can make this simple dish and can have fun in the kitchen while doing so during the holidays!

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!

Acorn Squash YSJ Vegan Thanksgiving4 Acorn Squash YSJ Vegan Thanksgiving2

Ingredients:
1 acorn squash
1 cup quinoa, cooked
1 tsp thyme, chopped
1 tsp garlic powder
1 cup kale, chopped
1/4 cup golden raisins
1/2 cup walnuts, chopped
Coconut oil, melted
juice of half a lemon
salt and pepper, to taste
Cashew Parmesan, optional as garnish

Steps:
1.) Preheat oven to 425 degrees.

2.) Using a sharp knife, carefully slice the squash in half, lengthwise. Remove the seeds and string. Coat the inside of both squash slices with a little coconut oil and season with a pinch of salt and pepper. Place on a baking sheet, cut side down. Bake for 25-30 minutes or until tender.

3.) Meanwhile, in a small skillet lightly toast the walnuts, making sure not to burn them. Set aside.

4.) In a separate medium skillet, heat a little coconut oil and add kale, golden raisins, thyme, and garlic powder. Saute for about 2 minutes until seasoning is well incorporated.

5.) Toss in cooked quinoa, toasted walnuts and lemon juice. Stir for another minute. Set aside.

6.) Generously spoon in the quinoa mixture to each squash and plate. Optional* sprinkle on cashew Parmesan on top along with fresh thyme.

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

 

GLUTEN FREE+VEGAN CREPES

GF+V Crepes

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?

GF+Vegan Crepes

GF+Vegan Crepes

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Ingredients:
1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste

Steps:
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
Sliced avocado
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.

Enjoy!
xoxo Sarah

VEGAN HOLLANDAISE SAUCE

Vegan Hollandaise Sauce

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:)

Vegan Hollandaise sauce

Vegan Hollandaise Sauce

Ingredients:
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.

Enjoy!
xoxo Sarah