Tag Archives: glutenfree

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

BUTTERNUT SQUASH MAC n’ CHEESE w/ CRISPY SAGE (GF)

Butternut Squash Mac n' Cheese #YSJThanksgiving

Who says vegans can’t have Mac n’ Cheese on Thanksgiving? The butternut squash gives this dish the extra flavor, creaminess and the touch of Fall. Adding crispy sage on top gives this dish a little sophistication.

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:
2 cups cooked butternut squash, cubed
1- 16 oz. gluten free penne pasta
2 cups almond milk
1/4 cup full fat coconut milk
3 tbsp nutritional yeast
1 tbsp garlic powder
2 tbsp arrowroot flour
salt and pepper, to taste
1-2 tbsp fresh thyme, chopped  (can sub rosemary)
2 pieces gluten free bread, toasted

Crispy Sage:
4-5 Sage Leaves
Sunflower Oil
In a pan, heat oil on medium-high heat and fry sage for a few seconds until crisp.

Steps:
1.) Prepare and cook pasta until al dente. Set aside

2.) In a high speed blender or food processor, blend butternut squash, almond milk, nutritional yeast, salt and pepper, garlic powder and arrowroot flour until creamy. (add more almond milk if it’s too thick)

3.) In a medium saucepan, heat butternut squash mixture and simmer until mixture thickens. Add thyme and stir. Set aside.

4.) Transfer cooked pasta to baking dish, pour cooked butternut squash mixture and stir until well combined. Bake for 20 minutes.

5.) Meanwhile, prepare breadcrumbs: Finely grind breadcrumbs with salt, pepper and garlic powder.

6.) Sprinkle breadcrumbs on top and bake mac n’ cheese for additional 10-15 minutes until lightly brown on top. Top with crispy sage on top when ready to serve.

*This dish is best made right before eating or the dish will thicken very quickly. If so reheat with more almond milk.

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