Tag Archives: vegan

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

PEANUT BUTTER ENERGY BALLS

Peanut Butter Energy Balls

Food makes us happy. Food gives us energy. Feeding our hungry bellies will determine how our mood will be for the rest of the day. Give me food or die that’s my motto. Living in Los Angeles can get a bit hectic and time will be your worst enemy. To maintain a lifestyle of good health and happiness, fueling your body with nourishing foods is key. If you have a slight (slight is an understatement) obsession over peanut butter, these quick and simple energy balls will not only give you life but will forever be your best friend. They are packed with protein, healthy fats and a great post-workout recovery snack.

Superfoods all jam packed into one bite size ball to take on the go for the more busy days. No excuses, just results!

Peanut buttery, chocolate and crunchy goodness all in one little bite size piece of heaven. YOU ARE WELCOME. Recipe inspired by my friend Ariana (Grande) Taylor;)

Peanut butter energy balls

Peanut butter energy balls

Peanut butter energy balls

(Recipe makes about 10-12 peanut butter energy balls)

Ingredients:
1 cup rolled oats
1/3 cup golden raisins (or dried fruit of choice)
1/3 cup dark chocolate chips
1/4 cup coconut flakes, finely shredded
1/2 heaping cup peanut butter, unsalted and room temperature
2 tbsp chia seeds
1 tbsp coconut oil
2 tbsp agave
1/4 tsp Himalayan pink salt, optional

Steps:
Mix ingredients in a medium bowl until well combined with a spatula.

Prep a large plate and cover with parchment paper. Roll mixture into desired bite sized balls and coat with extra coconut shredding. You may always leave them as is or coat with more dried fruits, nuts or any other toppings of your choice.

Let the prepared peanut butter balls sit in the refrigerator for about 12-15 minutes to set.

Enjoy! also remember to #ahnestveggie so I can see all of your wonderful creations on social media!

xoxo Sarah

CAULIFLOWER CAKES WITH OLD BAY

Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

Ingredients:
2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Steps:
Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah

 

OLD BAY CAULIFLOWER STEAK

It’s said that all Marylanders put Old Bay on pretty much anything and everything. Sprinkle a little on pasta, chips, soup, vegetables, and even beer to give a little “seafood” flavor. As a Maryland origin, I do crave crab and crab cakes here and there (yes I said it) but not for the crab flavor itself but for the seasoning it comes with so why not just sprinkle a little Old Bay on vegan dishes to give a little taste of home?

Old Bay seasoning is that is well known for being the most common seasoning for seafood. It contains 18 herbs and spices that will give any dish a little kick of zest and flavor. More information found here.

Cauliflower is a well known hearty vegetable to us vegans. I did a little different take on this veggie to use the wholeness to bring a more filling and fine dish for dinner. “Throw some Old Bay on it!”

Old Bay Cauliflower Steak

Old Bay Cauliflower Steak

Ingredients: 
(Makes about 3 Steaks)

1 head cauliflower
2 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Old Bay seasoning
half lemon, juiced
1 1/2 tbsp parsley flakes

Steps:
Preheat oven to 400 degrees.

Remove leaves of the cauliflower and cut the stem, making sure not to cut the core. Slice 3/4 inch thick slices. Save the remaining cauliflower florets for another dish like buffalo cauliflower bites or cauliflower rice.

In a separate bowl combine olive oil, Old Bay, lemon juice, and parsley flakes. Spoon over prepared steaks to coat on each side.

Bake for 10 minutes on each side or until tender and has browned edges.

Enjoy with prepared quinoa, corn, or as a sandwich!

xoxo Sarah