Tag Archives: healthy

VEGAN THANKSGIVING 2015 MENU

VEGAN THANKSGIVING 2015 MENU

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
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

STRAWBERRY CHEESECAKE FOR TWO (v+r)

Strawberry Cheesecake

Because on Valentine’s Day we should all eat our weight in chocolate right? Wrong… This Raw, Gluten-Free and Vegan “cheesecake” is not only low-fat, healthy and high in fiber, but very simple to make for your loved ones. Sit back, relax and take a bite into this strawberry cheesecake heaven. Maybe with a glass or Cabernet would be nice after you’ve recovered from swooning over Mr. Gray 😉

Strawberry Cheesecake

Strawberry Cheesecake

Strawberry Cheesecake

Crust Ingredients:
1/2 cup raw almonds
1/4 tsp salt
6 Medjool dates, pitted+1 tbsp date water
1/4 cup shredded coconut, unsweetened

Steps:
Soak dates in warm water for about 5 minutes. In a food processor, pulse almonds until crumbly and slightly flour like. Add salt, soft dates and coconut and pulse until well incorporated. Mixture should be sticky. Add 1 tbsp reserved date water to help loosen mixture.

Firmly press down crust mixture onto the bottom of a mini spring pan to form a crust.

Cheesecake Filling:
1 cup raw cashews , soaked overnight
1 tbsp agave
1 tsp pure vanilla extract
3-4 fresh strawberries

In a clean food processor or blender, mix ingredients until smooth and fluffy. Add more strawberries as needed for flavor or color preference. Pour  mixture over crust and freeze for about 2-3 hours. Leave out at room temperature before serving. Best served chilled.

Enjoy!
xoxo Sarah

 

 

Banana Samoa D’oat-Nut w/warm chocolate chips + carawmel sauce

Let’s just begin with the fact that this post was way overdue and that donuts are always a great idea! Although I would like to eat a dozen hot-out-the-oven, crispy fried Krispy Kreme donuts, I don’t think they have 1.) a vegan option and 2.)  might be the most health conscious idea ever… just “maybe.”

In honor of Girl Scout season, I wanted to whip up something quick, healthy, satisfying with a little twist to the infamous “Samoa” cookie. As much as we all love fried donuts, the baked, cake like texture gives this recipe a nostalgic feeling as soon as you take that first warm bite of oat banana goodness. Share the love with friends at a party, brunch, office gathering or just be a human being (like myself) and eat 4 in one sitting. Whoops!

Also, nothing is technically uncooked so I may have ate some of the batter!

Banana Samoa D'oat Nut

Banana Samoa D'oat-Nut Banana Samoa D'oat-Nut

Ingredients:
2 cups oat flour
1 ½ tbsp. melted butter
2 flax eggs
2 ripe bananas, mashed
1/2 cup vegan chocolate or carob chips
2 tbsp applesauce
¼ cup agave
1 tsp baking soda
½ tsp baking powder
pinch salt
unsweetened coconut flakes, optional

Steps:
In a medium-mixing bowl, mix oat flour, baking powder and soda and salt.

In a separate bowl, mix mashed bananas, agave and butter together. Add flax egg and applesauce and mix. Whisk in dry ingredients, but do not over mix. *This is key

Fold in chocolate chips.

Grease donut pan with cooking spray and fill ¾ full and bake for about 12 minutes. Once slightly golden, leave on cooling rack or serve warm with chocolate drizzle and carawmel sauce.

Raw chocolate drizzle:
2 tbsp cocoa powder
1 tbsp agave
1 tbsp coconut oil

Melt ingredients in a small saucepan on very low heat. If the sauce hardens, warm again on very low heat for a few seconds.

Raw caramel sauce:
2 cup Medjool dates, soaked overnight
1 cup date water

Blend ingredients together until well combined and broken down. Blend again for another minute or two until consistency is thick. Store in an air-tight container or mason jar in the refrigerator to set for about an hour.

Drizzle or spread on top of the donuts, drizzle chocolate sauce and sprinkle coconut flakes and enjoy with a cup of almond milk or hot coffee.

Banana Samoa D'Oat-nut
Banana Samoa D'oat Nut Banana Samoa D'oat Nut

Enjoy!
XOXO Sarah