Tag Archives: entree



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
xoxo Sarah


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

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

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



It’s said that all Marylanders put Old Bay on pretty much anything and everything. Sprinkle a little on pasta, chips, soup, vegetables, and even beer to give a little “seafood” flavor. As a Maryland origin, I do crave crab and crab cakes here and there (yes I said it) but not for the crab flavor itself but for the seasoning it comes with so why not just sprinkle a little Old Bay on vegan dishes to give a little taste of home?

Old Bay seasoning is that is well known for being the most common seasoning for seafood. It contains 18 herbs and spices that will give any dish a little kick of zest and flavor. More information found here.

Cauliflower is a well known hearty vegetable to us vegans. I did a little different take on this veggie to use the wholeness to bring a more filling and fine dish for dinner. “Throw some Old Bay on it!”

Old Bay Cauliflower Steak

Old Bay Cauliflower Steak

(Makes about 3 Steaks)

1 head cauliflower
2 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Old Bay seasoning
half lemon, juiced
1 1/2 tbsp parsley flakes

Preheat oven to 400 degrees.

Remove leaves of the cauliflower and cut the stem, making sure not to cut the core. Slice 3/4 inch thick slices. Save the remaining cauliflower florets for another dish like buffalo cauliflower bites or cauliflower rice.

In a separate bowl combine olive oil, Old Bay, lemon juice, and parsley flakes. Spoon over prepared steaks to coat on each side.

Bake for 10 minutes on each side or until tender and has browned edges.

Enjoy with prepared quinoa, corn, or as a sandwich!

xoxo Sarah


The Best vegan banh mi

The Best vegan banh mi (v)

It’s Vietnamese theme today and what better way than to enjoy with a banh mi sandwich!

My friend from Maryland wanted me to recreate a vegan banh mi recipe so here it is! Well, after a few trial and errors on trying to “perfect” this sandwich, I think I did pretty well don’t you?
The best vegan banh mi

*When creating this recipe I went a little creative and covered the tofu in duo colored sesame seed coating for extra color and texture, but obviously this is totally optional.

Tip: make the pickled daikon slaw recipe a few hours to a day in advance, to better marinate. You can always use the extras throughout the week!


  • Organic Whole Wheat hot dog buns (from Whole Foods)
  • Sliced fried tofu, firm*
  • quick pickled daikon “slaw” *
  • sunflower seed “pate” *
  • mandolined cucumbers
  • vegan mayo
  • cilantro
  • few sliced jalapenos

* To prepare Tofu
1 clove garlic, minced
1 ½ tbsp liquid amino ( or soy sauce)
¼ tsp ginger, minced
duo colored sesame seeds, optional


Make sure you drain all the water with a paper towel to achieve a crispy coating. Mix all ingredients together and dip sliced tofu in the marinade. Fry tofu on medium high until light golden brown. Set aside.

*To prepare Pate:
¼ cup raw sunflower seeds
1 ½ tbsp tahini, add more as needed
3-4 tbsp water, more as needed
juice of half a lemon
pinch of salt

sunflower vegan pate

In a food processor, combine all components until sunflower seeds are somewhat grounded. Add more water if the mixture is too dry.

*To prepare pickled daikon “slaw”
1/4 cup vinegar (I used apple cider)
1 cup water
a drizzle of agave
1 cup carrots and daikon radish, julienned

In a medium bowl whisk together all ingredients. Toss in shredded daikon and carrots and refrigerate.


1.)  Preheat oven to 350 degrees. Toast buns open faced for 5-6 minutes or until lightly toasted.


2.)  Smear pate on one side of the bun and vegan mayo on the opposite side.

3.)  Lay tofu, cucumber, pickled daikon, jalapenos, and top with a few cilantro pieces

vegan bahn mi from ahnestveggie.com

from ahnestveggie.com

xoxo Sarah