Tag Archives: plantbased

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 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

 

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

VEGAN LEMON POPPYSEED DOUGHNUTS

Vegan Lemon Poppyseed Doughnuts

Today is the day. The day we break the internet with the endless love and gluttonous photos of #nationaldonutday! What is the difference of a “donut” and “doughnut”? The only difference is the way the cake is made. A traditional (the best and most sinful way of eating a donut) would be fried where a doughnut (the more classier and “healthier” version) are baked.

Personally if I’m going all in I will have a full on fried, yeasty piece of heaven, but today is a special day dedicated to all those that will be recovering from the donut hangover so why not a much easier and less greasy version of a DOUGHNUT?

Vegan Lemon Poppyseed Doughnuts

Vegan Lemon Poppyseed Doughnuts

Ingredients:
1 flax egg (1 tbsp flaxseed meal+3 tbsp warm water)
1/2 cup almond milk
1 tbsp coconut oil
zest of one lemon
1/2 lemon, juiced
3-4 tbsp agave
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seed

Vanilla Raspberry Glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
1/4 cup fresh raspberries, roughly chopped

Steps:
Preheat oven to 350 degrees. Grease doughnut pan with cooking spray.

In a medium bowl, mix flax egg, milk, lemon juice and zest, and coconut oil until combined. In a separate bowl whisk dry ingredients. Carefully add wet ingredients to dry mixture making sure not to over mix. (folding mixture if needed)

Fill batter into a pastry bag and cut tip to release batter into the baking pans. Fill  a little past half full. Bake for about 12 minutes until cake is light and fluffy.

Set aside to cool.

In a separate mixing bowl, whisk powdered sugar, milk, and extract until glaze forms. Carefully fold in raspberries, making sure not to crush them so the red color does not bleed. Dip each doughnut and set on cooling rack to have excess glaze drip down.

Optional: Stack 2 doughnuts together filling each with more glaze and fresh raspberries.

Enjoy!
xoxo Sarah