Tag Archives: holidays

MUSHROOM MEDLEY & CHESTNUT TARTLETS {THANKSGIVING RECIPE COLLAB}

mushroom medley & chestnut tartlets
Photo by: Jasmine Briones

Thanksgiving is next week… where has the time gone? Last year, I collabed with my home girls Jasmine of  Sweetsimplevegan and Yvonne of Yvonne’s Vegan Kitchen (formerly  My Eclectic Kitchen). This year, we each made a dish for you to share at your vegan Thanksgiving feast with your loved ones. They are not only simple, satisfying and delicious, but all cruelty-free so you can enjoy a compassionate Thanksgiving meal.

For my contribution to our Thanksgiving spread, I wanted to make something easy for guests to enjoy. I love puff pastry in both sweet and savory foods so I went in that direction. A great alternative to meat are mushrooms so I used a mix of portobello and crimini.

mushroom medley & chestnut tartlets Buttery
Flaky
Delicious
Satisfying Goodness

Jasmine created a spin on the traditional stuffing and used an everything bagel! Yeah you read that right…EVERYTHING BAGEL STUFFING!!  Full of veggies, love and everything nice. You can find the full recipe to Jasmine’s Everything Bagel Stuffing on her blog sweetsimplevegan.com or simply click on the photo below.

Everything bagel stuffing
Photo by: Jasmine Briones

Yvonne created something sweet for us and made a Mixed Berry Cobbler with Pumpkin Sugar Cookie Crust. Now that’s a Thanksgiving dessert! You can find the full recipe to Yvonne’s cobbler on Yvonnes Vegan Kitchen or simply click on the photo below.

Mixed Berry Cobbler w/Pumpking Cookie Crust
Photo by: Jasmine Briones

Makes about 24 tartlets.

 Ingredients:
1 pack puff pastry (2 sheets)
2- 8oz crimini mushrooms
2 portobello mushroom caps
6 oz. cooked chestnuts, finely chopped
1 shallot, minced
2 tbsp extra virgin olive oil
1/2 cup sweet Marsala wine
1 tbsp Tamari (optional)
2-3 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary, finely minced
salt and pepper, to taste

Tools Needed:
Maple leave (or any autumn themed) cookie cutter

Steps:
1.) Fully thaw puff pastry in room temperature for 35-40 minutes. Do not attempt to unfold until full thawed out.

2.) Wash and de-stem mushrooms and finely mince. In a large pan on medium high heat, add oil and saute mushrooms, shallot and garlic for about 5 minutes. Add chestnuts, rosemary and sprigs of thyme and give a light stir. Add Marsala wine and bring to a light simmer for another 5 minutes until most of the liquid is dissolved.  Mixture should reduce in size by half. Discard thyme sprig. Set aside.

3.) Pre-heat oven to 400 degrees.  Roll puff pastry out to 1/2 inch . Cut 3X3 squares and place each square in a cupcake pan. Fill cups with 2 heaping tablespoons of mushroom filling and press down mixture to secure.

4.) Cut out maple leaves using extra puff pastry. Place one on top of each tartlet cup. Bake for 10-15 minutes until golden brown and flaky. Best served warm.

**Note: There will be extra mushroom mixture.

Have a safe and Happy Thanksgiving!!
xoxo Sarah

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

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts

For those that know me knows I have the biggest sweet tooth of all time! My weakness is obviously this photo you’re salivating from which are donuts, doughnuts, dohnuts… DO-NUT care I love them all. At times, I crave a doughnut (usually baked, not fried and a cake-like consistency). During the Fall and holiday seasonal I especially crave anything cider related and hence this recipe was born! Not only will you make your friends and family proud, but your stomach will thank you as well.

I like to make baking more simple so the trick is to use a piping bag (or large ziplock bag) and snip the corner end to use to pour my doughnut batter into the pan. It gives a more even rise once the doughnuts are baked.

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!

Apple Cider Doughnuts
Apple Cider Doughnuts

 

Ingredients:
1 cup All Purpose Flour
1/4 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pink salt
1/4 cup coconut oil, liquid
1 tsp pure vanilla exract
3 tbsp pure maple syrup
1/2 cup Spiced Apple Cider, plus more if mixture is too dry
2 tbsp applesauce, unsweetened

For Apple Cider Glaze;
1-1/2 cup Organic Powdered Sugar
2 tbsp Spiced Apple Cider

Steps:
1.) Preheat oven to 350 degrees F.
2.) Spray donut pan w/ non-stick cooking or coconut oil spray.
3.) In a large mixing bowl, mix together dry ingredients. (The first 4 ingredients)
4.) In a separate medium bowl, mix wet ingredients to combine. (The next 5 remaining ingredients)
5.) Add the wet mixture to dry mixture and carefully mix together to combine. Make sure not to over mix the batter.
6.) Carefully spoon the batter into the donut pan or use a piping/ large zip-lock bag and snip the corner. Fill about 3/4 way up.
7.) Bake for about 10-12 minutes.
8.) Set aside to cool in the pan while making the glaze.
9.) Whisk 1 tbsp apple cider to 1-1/2 cups of powdered sugar. Add another tablespoon of cider if glaze is too thick.
10.) Once doughnuts are cooled, dip each one in the glaze and set aside on a cooling rack.

**Optional: You may drizzle a guilt and refined sugar-free date caramel sauce on each right before serving. Recipe can be found here.

Apple Cider Doughnuts

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