Tag Archives: Thanksgiving

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 THANKSGIVING FOR TWO

VEGAN THANKSGIVING

Here are Ahnestveggie’s top 7 all time favorite Vegan Thanksgiving round up for the small-er families this Thanksgiving. There will be plenty of leftovers with this menu! (click on the images to get each recipe)

SPINACH STUFFED PORTOBELLO MUSHROOM:

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VEGAN POT PIE:

Vegan Pot Pie

THAI BUTTERNUT SQUASH SOUP:

Thai Curry Butternut Squash Soup

ROSEMARY FINGERLING POTATOES W/GARLIC-LEMON AIOLI:

Rosemary fingerling potato

THYME QUINOA STUFFED ACORN SQUASH:

Thyme Quinoa stuffed Acorn Squash

BABY EGGPLANT & MUSHROOM PIE:

Baby eggplant & Mushroom pie

FALL HARVEST SALAD:

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Have a Happy and Safe Thanksgiving!

xoxo Sarah

VEGAN POT PIE (for two)

Vegan Pot Pie

Now this is comfort food at it’s finest, Thanksgiving is around the corner and I figured while everyone is out making large,  festive, feed-a-colony dinners, why not make some all time classics for those who are living the “small-er” life? Simple, comfort and hearty holiday meals.

Adding fresh sage gives this pie a more holiday feel to the dish. You can always add in fresh chopped rosemary or thyme and make it the highlight for your simple intimate holiday dinner.

Vegan Pot Pie

Vegan Pot Pie

Vegan Pot PIe

Ingredients for Crust:
1 cup all purpose flour
6 tbsp cold vegan butter (Earth Balance)
1/4 ice cold water
1/2 tbsp melted vegan butter
*Prep: Use cold materials/ingredients. Place mixing bowl in the freezer for about 15 minutes while making the vegetable filling.

Ingredients for Filling:
2 tbsp olive oil
2 clove garlic, minced
1 small onion, chopped
1 carrot, diced
1 small potato, diced
1/4 cup all purpose flour
1 1/4 cup vegetable broth
1/2 frozen peas
2 small sage leaves, finely minced
salt and pepper, to taste

Steps for Filling:
Preheat oven to 400 degrees
Meanwhile, heat oil on medium-high heat. Saute garlic, onions, carrots and potatoes for about 7-8 minutes until onions are translucent. Potatoes should be cooked but not entirely mushy.

Add flour and stir. Then add vegetable broth and stir, scrapping the bottom bits. Add sage, salt and pepper to taste. Set aside.

Steps for Crust:
Add flour into chilled mixing bowl. Add 6 tbsp cold butter and cut into flour using a fork or pastry cutter. Then use your hands to mix until mixture is a course cornmeal like texture. Slowly add water and mix until a dough forms. Roll dough into a ball.

Flour working surface and roll out dough into 1/2-1/4 inch thick. Using a cookie cutter or top of your ramekin, cut 2 large crust “tops.”

Assembling:
Fill 2 large ramekins with vegetable filling and top each with the crust “top”. Brush on melted butter on top of the crust and bake for 30-35 minutes or until crust is slightly golden and filling starts to bubble.

Serve warm and immediately.

Enjoy!
xoxo Sarah