Tag Archives: condiments

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

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