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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 8:31 P

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American Thanksgiving Recipes! That's what this thread is all about. I tried to include traditional foods eaten at this holiday. Canadians eat similar things, but they have already had their holiday; if you are Canadian please feel free to browse these recipes for something you might like to make in the future.

There are PLENTY of recipes online that are vegetarian recipes. Many are pumpkin entrees; such as pumpkin lasagna, pumpkin mac and cheese (or butternut squash). I decided to have all VEGAN recipes. I can't stand that heavy feeling after eating a heavy meal, and let's face it, most vegan recipes seem to be lighter on the calorie side. You don't have to use every recipe (and it would be hard to do that, since I have posted more than one recipe for each, i.e., entree, side etc.) You can just use one! Or none! It's up to you. I hope I have posted some new and interesting recipes.

These are the recipe categories: biscuits (2 kinds), cranberry relish (2 kinds), brussles sprouts (4 kinds), green beans (3 kinds), entrees (9 of them!), mashed potato and gravy (or mashed cauliflower) recipes (6 kinds), a recipe for coconut whipped cream, apple pie (3 kinds), pecan pie (2 kinds, plus a recipe for a vegan crust), 4 pumpkin pie recipes using soy milk or tofu, and 2 pumpkin pie recipes which do NOT use soy milk or tofu. ALL VEGAN. Some of the recipes have few ingredients, some have more, they range in difficulty from easy to more difficult to prepare. One of the cranberry recipes is raw vegan, one of the entrees can be made in the crock pot, some of the recipes have microwave directions, some can be made or partially made a day or more ahead, and one of the apple pie recipes has no added sugar.

Please do not add your own recipes to this TOPIC. After Thanksgiving, I will post my own recipes I have made for Thanksgiving, be they vegan or vegetarian, in an open Topic under the General Forum. I am really looking forward to seeing what my Team members have enjoyed eating and would really enjoy seeing some recipes posted by members! It doesn't matter whether your Thanksgiving recipe is vegan, vegetarian or flexitarian!

Edited by: SUNNYCALIGIRL at: 11/2/2017 (14:39)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 8:23 P

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RECIPE: Fluffiest Vegan Biscuits
Serves 7.



Ingredients:
1 cup (240 ml) unsweetened PLAIN almond milk
1 Tbsp (15 ml) fresh lemon juice
2 cups (272 g) unbleached all-purpose flour
1 Tbsp (7 g) baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp (56 g) non-dairy, unsalted butter (I use Earth Balance)

Instructions
Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make "vegan buttermilk." Set aside.
In a large mixing bowl, whisk together dry ingredients.
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

Notes
Adapted from the man, Alton Brown.

Nutrition Information
Serving size: 1 biscuit (of 7) Calories: 170 Fat: 6g Saturated fat: 1.8g Carbohydrates: 25g Sugar: 3.4g Fiber: 1g Protein: 3.4g




minimalistbaker.com/the-best-
damn-vega
n-biscuits/


Edited by: SUNNYCALIGIRL at: 10/31/2017 (21:29)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 8:12 P

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RECIPE: Garden Herb Biscuits (vegan)
Makes 6-8.



2 1/2 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Chives
1 1/2 Teaspoon Fresh Thyme
1/4 Cup Non-Dairy Margarine
4 Ounces (1/2 Package) Vegan “Cream Cheese”
1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
Additional Melted Non-Dairy Margarine (Optional)

Preheat your oven to 425 degrees and line a baking sheet with a silpat or piece of parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, pepper, and fresh herbs. Make sure the greenery is well distributed throughout the dry mixture. Cut the margarine and “cream cheese” into tablespoon-sized pieces before adding them in next, and use a fork or pastry cutter to further incorporate the two. Once you achieve a coarse consistency where there are no chunks of fat remaining that are any larger than peas, toss in the carrot and/or zucchini shreds. Finally stir in both the non-dairy milk and vinegar at once, and mix with a wide spatula just until the thick batter comes together. If you’re into the old-fashion way of doing it, you can also mix by hand, of course.
On a very lightly floured surface, pat out the dough to about 1 – 1 1/2 inches tall. Use a 2-inch round cookie cutter to cut out the biscuits, and space them out equally across your prepared baking sheet. Gather up any scrapes, pat back into shape, and cut again, until the dough is all used up. You should get 6 – 8 tall biscuits out of the mix.
If desired, brush a small amount of melted margarine across the tops of the biscuits for an extra buttery flavor, and then pop them into the oven. Bake for 18 – 22 minutes, until golden brown all over. Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!

bittersweetblog.com/2012/08/15/biscu
it
-eater/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 8:07 P

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RECIPE: Cranberry Orange Sauce
Makes 3 cups.




INGREDIENTS:

1/4 cup freshly squeezed orange juice
Zest of 1 orange
1/2 cup sugar, or more, to taste
1 (12-ounce) bag fresh cranberries

DIRECTIONS:

In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes.
Let cool completely before serving.

damndelicious.net/2013/11/15/cranber
ry
-orange-sauce/


Edited by: SUNNYCALIGIRL at: 10/31/2017 (20:07)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 8:02 P

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RECIPE: Raw Cranberry Relish
Yield: 3 cups



"You can use either a grinder (an old fashioned one or a KitchenAid attachment) or a food processor to grind up the relish. We prefer using a grinder to a food processor because a grinder does a better job smooshing the cranberries, orange, and apples together while it cuts them up. But either way will work."

Ingredients
2 cups rinsed raw cranberries
2 skinned and cored tart green apples, cut into thick slices
1 large, whole (peel ON) seedless orange, cut into sections
1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)

Method
1 If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips.
If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you'll have mush instead of relish.
You can also just chop very finely by hand, but that's difficult, especially with the cranberries.

2 Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together.

3 Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use.


www.simplyrecipes.com/recipes/cranbe
rr
y_relish/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 7:56 P

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RECIPE: Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
Serves 6



Ingredients
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

Instructions

Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

juliasalbum.com/2015/10/roasted-brus
se
ls-sprouts-cinnamon-butternut-squashR>-pecans-and-cranberries/
You may not wish to open this website as my browser lists it "Not secure".

Edited by: SUNNYCALIGIRL at: 10/31/2017 (19:58)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 7:47 P

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RECIPE: Easy Balsamic Roasted Brussels Sprouts
Serves 4-6.



1 lb of brussels sprouts
2-3 Tbsp olive oil
2-3 Tbsp Balsamic vinegar
Course kosher salt, to taste
Fresh ground pepper, to taste

Instructions

Preheat oven to 400 degrees.
Clean and check brussels sprouts well, then cut in half length-wise.
Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
Sprinkle with salt and freshly ground pepper.
Roast for 20-25 minutes until the brussels sprouts begin to caramelize.
Cool, serve and enjoy!

kosheronabudget.com/easy-balsamic-ro
as
ted-brussels-sprouts/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/31/17 7:41 P

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RECIPE: Mile End's Brussels Sprouts with Candied Walnuts and Apples
Serves 4.



Ingredients
For the Candied Walnuts
1 tablespoon unsalted butter or canola oil
1/4 cup walnut pieces
1 teaspoon Diamond Crystal kosher salt
Leaves from 2 sprigs of rosemary
2 tablespoons honey (or AGAVE!)

For the Brussels Sprouts and Apples
1 1/2 pounds Brussels sprouts (about 2 pints), cut in half
1 tablespoon canola oil
1 teaspoon Diamond Crystal kosher salt
Pinch of freshly ground black pepper
1 tablespoon unsalted butter or extra-virgin olive oil
2 Granny Smith apples, peeled and cut into 1/2-inch pieces
Juice of 1 lemon

Directions
1.
Make the Candied Walnuts: Heat the butter or oil in a small skillet over medium heat and add the walnut pieces and salt. Cook, stirring frequently, until the walnuts start to take on a light golden color; add the rosemary and cook for 1 minute more. Add the honey, stir, and remove from the heat.

2.
Meanwhile, preheat the oven to 450 degrees.

3.
Make the Brussels Sprouts and Apples: Toss the Brussels sprouts with the canola oil, salt, and pepper. Spread them out on a 10- by 15-inch baking sheet and roast them until crisp-tender, 12 to 15 minutes. Set aside.

4.
To finish the dish, heat the butter or olive oil in a large skillet over medium-high heat, add the apple pieces, and cook them until lightly browned, about 2 minutes. Add the candied walnuts, Brussels sprouts, and lemon juice, and toss to combine. Adjust the seasoning if needed.

www.seriouseats.com/2012/09/mile-end
s-
brussels-sprouts-with-candied-walnu.R>html


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/31/17 7:37 P

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RECIPE: Oven Roasted Brussel Sprouts
Serves 2-4.



INGREDIENTS
1 pound brussels sprouts
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon black pepper

INSTRUCTIONS
Preheat oven to 425 degrees.
Rinse off brussels sprouts. Chop off ends and then chop in half. Place in large bowl. Add olive oil, sea salt and pepper. Mix until all brussels sprouts are coated in the oil. Place on shallow baking sheet.
Roast for 20-25 minutes, until they are a nice golden brown and crispy! I also like to flip them over halfway through to make sure all sides are browned.
Enjoy!

NOTES
I said it serves 4 servings, but it just depends. We finish all of them between the two of us!

www.theglowingfridge.com/oven-roaste
d-
brussels-sprouts/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/31/17 7:32 P

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RECIPE: Vegan Green Bean Casserole
Serves 4.



"10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond."

Ingredients
1 pound green beans, rinsed, trimmed and cut in half
Sea salt and black pepper
2 Tbsp vegan butter or olive oil
1 shallot, minced
2 cloves garlic, minced
1 cup finely chopped mushrooms (button, baby bella, or cremini)
2 Tbsp all-purpose flour
3/4 cup vegetable broth
1 cup unsweetened plain almond milk
1 1/2 cups crispy fried onions (I love Trader’s Brand - check ingredients to ensure vegan friendly), divided

Instructions
Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add almond milk next and whisk to stir again. Season with a touch more salt and pepper bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
Remove from heat and add 1/2 cup of the fried onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
Leftovers store well in the fridge for up to a few days.

Notes
*Adapted from Alton Brown

Nutrition Information
Serving size: 1 cup Calories: 273 Fat: 19g Saturated fat: 7.5g Carbohydrates: 24g Sugar: 6.3g Sodium: 406mg Fiber: 6g Protein: 6g

minimalistbaker.com/vegan-green-bean
-c
asserole/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/31/17 7:28 P

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RECIPE: Vegan Green Bean Casserole
4-6 servings.



ingredients:

For the French fried onion topping:
1 cup unflavored soy milk
1 tablespoon white vinegar
1 small onion (or 1/2 medium onion), peeled and sliced into thin rings
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (or to taste)
1/4 cup canola oil (or other neutral-flavored vegetable oil) + more if necessary

For the casserole:
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 cups white button mushrooms, stemmed and sliced
1/2 cup dry white wine
1/4 cup all-purpose flour
1 3/4 cups unflavored soy milk
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
5 cups fresh green beans, cut into 3-inch pieces

instructions:

Make the French fried onions:
Stir the soy milk and vinegar together in a medium bowl. Add the onion rings and submerge as many as possible. Allow onions to soak in the milk mixture for at least 30 minutes.
Mix the flour, salt, pepper and cayenne together in medium bowl or large zipper bag.
Remove the onions from the soy milk mixture, discarding any excess liquid. Transfer the onions to the flour mixture and toss to coat.
Heat 1/4 cup of oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onions in an even layer, only adding as many as you can without too much overlapping. Cook 2 minutes and gently toss once or twice with a spatula. Cook another 2 minutes and flip again, using the same technique. Once the onions begin to turn brown and crispy, after about another 2 minutes, remove and transfer to paper towel lined plate.
If any onions remain after the first batch, repeat, adding a bit more oil to the skillet if needed.

Start the casserole:
Add the olive oil to a medium skillet over medium heat. When it's hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and the mushrooms. Sauté until the mushrooms are tender and release their juices, about 5 minutes more.
Pour in the white wine and simmer, stirring occasionally, until liquid is reduced by half, about 2 minutes.
Add the flour and stir to form a paste with the remaining liquid in the skillet. Slowly pour in the soy milk, stirring constantly. Stir in the soy sauce, pepper and green beans, then bring to a simmer and reduce heat to medium-low. Simmer, stirring occasionally, until the sauce is thick and the green beans are bright-green and tender-crisp, about 10 minutes.

Preheat oven to 350°F while the sauce and green beans simmer.
Transfer the bean mixture to a 9-inch baking dish and place it in the oven (or if you're using a cast-iron skillet, you can transfer it directly to the oven). Bake for 20 minutes and top with the French fried onions before serving.

notes:
The green bean casserole portion of this dish can be prepared in advance up to the baking step. Allow the casserole to cool after it's finished simmering and either transfer it to a storage container or refrigerate in the dish you plan to bake it in. You can begin soaking your onions and mix the flour coating early in the day. Start the coating and frying process when your casserole has about 10 minutes of baking time left.


ohmyveggies.com/vegan-green-bean-cas
se
role/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/31/17 7:24 P

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RECIPE: White and Green Beans



1 Pound Fresh Green Beans (cleaned and trimmed)
1 3/4 Cups Water
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 1/2 teaspoons Dijon Mustard
1/4 teaspoons Onion Powder
1/4 teaspoons Nutritional Yeast
2 teaspoons Agave Nectar
1/2 teaspoon Braggs Liquid Amino Acids
1 Can Cannellini Beans (drained and rinsed)
1 teaspoons Lemon Pepper
2 Tablespoons French Fried Onions (optional)

In your Dutch oven or a large saucepan, heat Water over a medium heat till it begins to boil. Then toss in Green Beans and cover. Let simmer for around 3 minutes or until your Green Beans are tender.

Then stir in the remaining ingredients except Lemon Pepper and French Fried Onions with a large wooden spoon. Let simmer for another 1 minute.


www.meettheshannons.net/2011/11/bett
y-
crocker-project-thanksgiving-day_14.R>html


Edited by: SUNNYCALIGIRL at: 10/31/2017 (19:49)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/31/17 7:17 P

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RECIPE: Pumpkin and Kale Stew
Serves 4.

Pictured served with couscous:


INGREDIENTS
1 medium pumpkin
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 can no salt added diced tomatoes
1 medium zucchini
1 teaspoon ground cumin
1 teaspoon cinnamon
¼ teaspoon crushed red pepper flakes
2 cups chickpeas (or 1 can)
2 cups chicken or vegetable stock
1 cup canned pumpkin
¼ cup brown sugar
2 cups chopped kale
½ cup toasted pumpkin seeds
salt and pepper

INSTRUCTIONS
Roast your pumpkin at 400 degrees for 45 minutes by cutting it into pieces and scooping out the seeds. Save your seeds!
After your pumpkin is cooked, bake pumpkin seeds at 300 degrees for 45 minutes until golden.
Saute your onions in olive oil over medium heat until golden, about 7-10 minutes.
Add in diced zucchini, minced garlic, drained tomatoes and cook until zucchini is soft and tomatoes break down.
After your pumpkin is cooked, cut into bite sized chunks and toss in with canned pumpkin, stock, chickpeas and spices.
Simmer until all the flavors meld and the soup gets thick like a stew. Add in kale last and stir until wilted.
Served with couscous and top with pumpkin seeds.


whatjewwannaeat.com/pumpkin-and-kale
-s
tew/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/31/17 7:08 P

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RECIPE: Vegan Butternut Squash and Chickpea Stew
Serves 4-6, with couscous or rice.



ngredients
2 tsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp harissa (or more, to taste)
1 tsp ground cinnamon
1/2 tsp ground coriander
1 large butternut squash, peeled, seeded and cut into 1-inch cubes
2 cups canned chopped tomatoes
1 19-oz can chickpeas (garbanzo beans), drained and rinsed
1 cup frozen petite green peas
1/4 cup chopped flat-leaf parsley
Kosher salt and fresh black pepper, to taste

Directions
In a Dutch oven or heavy stock pot, heat the oil over medium heat. Sauté the onion until translucent and just starting to brown. Add the garlic and cook for 1 minute, stirring frequently to keep the garlic from burning.

Stir in the harissa, cinnamon and coriander, and cook for 30 seconds to release the fragrance from the spices. Add the squash and tomatoes, stir to incorporate the spices, and add 2 cups of water. Bring to the boil, then reduce heat to simmer, cover, and cook for 30 minutes, stirring a few times.

Add the chickpeas, green peas and parsley, and continue to cook, uncovered, for 10 minutes. Taste, and adjust seasoning with salt and pepper.

Serve hot, over couscous or rice.

www.theperfectpantry.com/2012/01/rec
ip
e-for-vegan-butternut-squash-and-chiR>ckpea-stew.html


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing
Serves 8.



Ingredients
4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 1 /2 tablespoons olive oil
1 large red onion
2 to 3 cloves garlic, minced
2½ cups firmly packed torn whole wheat bread (use gluten-free bread if you'd like)
1 tablespoon sesame seeds
A few sliced fresh sage leaves (or leave whole if small), optional
½ teaspoon dried thyme
1 tablespoon salt-free mixed season blend (such as Frontier or Mrs. Dash), or to taste
½ cup vegetable broth
Juice of 1 small orange (about ¼ cup; or omit and just use more vegetable broth)
Salt and freshly ground pepper to taste
Instructions
Preheat the oven to 375 degrees F.
Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow part with a knife, with a little resistance. You can do this step ahead of time. Let the squashes cool somewhat, then cut in half lengthwise, and scoop out the seeds and their surrounding fibers.
Meanwhile, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper).
Scoop out the squash pulp, leaving firm shells about ½ inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350 degree F. oven.
Bake for 15 to 20 minutes, or just until well heated through.

www.vegkitchen.com/recipes/butternut
-s
quash-with-whole-wheat-wild-rice-oniR>on-stuffing/


Allison
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RECIPE: Stuffed Acorn Squash
Serves 2.



"Kale, onion and white beans are the base for this succulent squash dish. Source: Whole Living, January/February 2013"

Ingredients
1 halved and seeded acorn squash
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme
1/3 cup cooked white beans
1/3 cup cooked quinoa
1 cup chopped kale
2 tablespoons chopped toasted hazelnuts, divided
Lemon

Directions

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
3. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
4. For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

www.marthastewart.com/1050741/stuffe
d-
acorn-squash


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RECIPE: Acorn Squash with White Beans and Sage (vegan, vegetarian--depending on whether or not you sprinkle vegan or dairy cheese on the squash as an accent)
4 Servings.
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients
1 tablespoon(s) olive oil
1 onion, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 clove(s) garlic, crushed with press
1 can(s) (15 to 19 ounce) white kidney beans, rinsed and drained
3/4 cup(s) low sodium vegetable broth
1/4 teaspoon(s) salt
1/4 teaspoon(s) Coarsely ground black pepper
3 teaspoon(s) fresh sage leaves, chopped
2 small acorn squashes
1 medium tomato, cut into 1/4-inch dice
Fresh sage sprigs for garnish
Grated Parmesan cheese (optional)

Directions

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling. Cover skillet and keep warm.
Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.
Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.

Nutrition facts per serving:
Calories 200
Total Fat 4 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 360 mg
Total Carbohydrate 39 g
Dietary Fiber 8.5 g
Sugars 9 g
Protein 6 g


guidingstars.com/recipes/acorn-squas
h-
with-white-beans-and-sage/


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RECIPE: Slow Cooker Golden Glow Stuffed Squash (vegan)
Serves 4.
You must use a 6 qt. slow cooker to accommodate the squash halves.

Ingredients:
1 tablespoon olive oil
1 medium-size yellow onion
1 medium-size carrot, coarsely shredded
1 small yellow bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
2 1/2 cups cooked white or brown rice
1 tablespoon minced fresh parsley leaves
1 teaspoon dried thyme or ground sage
Salt and freshly ground black pepper
1 large winter squash, halved and seeded (such as butternut, buttercup, kambocha, or acorn)
1 cup hot water

Method:
1. Heat the oil in a large skillet over medium high heat. Add the onion, carrot, and bell pepper, cover and cook until softened, about 5 minutes. Stir in the garlic and turmeric, then stir in the rice, parsley, and thyme and season with salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.

2. Pour the water into a 6 -quart oval slow cooker asn add the squash halves, stuffing side up. Cover and cook on LOW until the squash is tender, about 6 hours. Serve hot.


From the cookbook, FRESH FROM THE VEGETARIAN SLOW COOKER by Robin Robertson.


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RECIPE: Thanksgiving Meatless Loaf (Vegan)
Serves 8



Ingredients
1 medium sweet potato
1 medium onion
2 ribs celery
1 medium carrot
2 cloves garlic minced
1 15- ounce can cannellini beans or other white beans drained and rinsed
14 ounces extra-firm tofu or an additional can of white beans
2 tablespoons gluten-free soy sauce or coconut aminos
2 tablespoons tomato paste
1 tablespoon spicy brown or whole-grain prepared mustard
1/4 cup fresh parsley chopped
1/2 tablespoon rubbed sage
1 tablespoon thyme leaf
1/2 tablespoon dried rosemary crushed
1 1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
1/2 cup chopped walnuts optional
3/4 cup quinoa flakes or quick oatmeal

Instructions
Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

Serving Suggestion: Serve alone or with Mushroom Gravy on the side.

Recipe Notes
Without walnuts: 266 calories, 32 calories from fat, 4g total fat.

Nutritional Information

Amount Per Serving (1 serving)
Calories 315
Total Fat 8.8g
Sodium:683 mg
Total Carbohydrates 43g
Dietary Fiber 10g 4
Sugars 3.8g
Protein 19g

blog.fatfreevegan.com/2010/11/thanks
gi
ving-meatless-loaf.html

NOTE: My browser says this website is Not Secure, you may not wish to visit the actual blog. BUT she has a link to a completely different Vegan Mushroom Gravy then the ones I message further down, you may be interested in it.

Edited by: SUNNYCALIGIRL at: 10/30/2017 (21:30)
Allison
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RECIPE: Vegan Stuffed Seitan Roast
Serves 4-6



INGREDIENTS
FOR THE SEITAN DOUGH:
1 cup vital wheat gluten
1/3 cup nutritional yeast
1/2 teaspoon ground pepper
1/2 teaspoon paprika
1 cup cold vegetable broth
1 teaspoon Dijon mustard
1 tablespoon soy sauce or coconut aminos

FOR THE STUFFING:
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, diced
1 medium carrot, diced
1 stick of celery, diced
1 1/2 cups firm tofu
3/4 cup ground mixed nuts such as walnuts and almonds, with a few chunks
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried sage
1 teaspoon dried parsley
1/2 teaspoon dried oregano

FOR THE GLAZE:
2 tablespoons olive oil
2 tablespoons maple syrup or agave nectar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground cloves

PREPARATION
Preheat oven to 400°F
Mix together the vital wheat gluten flour, nutritional yeast, pepper, and paprika in a bowl. In a separate bowl whisk together the vegetable stock, mustard and soy sauce the add to the dry ingredients. Mix together with your hands to form the seitan dough and knead for 4 minutes.
Roll out dough to a 10×8-inch rectangle on top of a sheet of greaseproof paper. Lightly grease the top and place either a flat baking sheet or chopping board on top and place saucepan on top to weigh it down. Leave the dough to flatten while you prepare the stuffing.
Heat olive oil in a nonstick frying pan and add the diced onion, garlic, carrot, and celery. Cook for about 5 minutes until softened.
Mash up the tofu in a mixing bowl then stir in the remaining stuffing ingredients, including the cooked vegetables. Mix until well combined
Take the chopping board/baking tray off the top of the seitan dough and place the stuffing mix along the center, long ways. Pull up the sides of the dough and fold over the stuffing until all the stiffing is enclosed inside the dough.
Whisk up the glaze ingredients. Make a few slices across the top then brush half of the glaze across the top.
Cover loosely with the greaseproof paper, place on a baking tray and roast for 30 minutes. Remove, brush on remaining glaze, and return to oven for another 30 minutes until golden.
Remove from the oven and let the seitan roast sit for 5 minutes before slicing and serving.

NUTRITIONAL INFORMATION
Per Serving: Calories: 466 | Carbs: 24 g | Fat: 24 g | Protein: 37 g | Sodium: 654 mg | Sugar: 8 g

www.onegreenplanet.org/vegan-recipe/
st
uffed-seitan-roast/


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RECIPE: Vegan Thanksgiving Lentil Loaf with Vegan Gravy
Prep Time 1 hour
Cook Time 1 hour
Servings 8 people






INGREDIENTS
For the Vegan Lentil Loaf:
3 cup brown lentils
4 onions, chopped
4 large cloves of garlic, minced
4 tablespoon ground flax seeds
1 1/2 cup walnuts
2 large carrot, cut into small pieces
2 cup rolled oats
4 tablespoon tomato paste
2/3 cup + 1 tablespoon unsweetened almond or soy milk
4 teaspoon soy sauce
4 teaspoon oregano
4 teaspoon thyme
4 teaspoon rosemary
4 tablespoon fresh parsley, chopped
salt
black pepper

For the Vegan Gravy:
2 onion
2 carrot, cut into small pieces
4 celery stalks, chopped into small pieces
2 clove of garlic, minced
4 tablespoon tomato paste
2 tablespoon flour
2/3 cup dry red wine (use a vegan brand)
2 1/2 cup vegetable broth
1 teaspoon oregano
2 teaspoon paprika powder
1 teaspoon rosemary
salt
black pepper


INSTRUCTIONS
Lentil Loaf:
First, cook the lentils according to the instructions on the package. Then put about 6 tablespoons of the cooked lentils aside. You'll need them later on to give the lentil loaf a bit more texture. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes. Put all ingredients except the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so you still got some texture.
Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley.
Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done. Bake the vegan meat loaf for 60 minutes at 350°F.

Vegan Gravy:
Sauté the onion and the garlic for about 2-3 minutes. Then add the carrots and the celery and cook for another 3 minutes. Stir in the tomato paste and cook until it becomes slightly brown. Then stir in the flour and deglaze with red wine. Allow to evaporate. Then add the vegetable broth. Season with oregano, paprika powder, rosemary, salt, and pepper.
Reduce the heat and simmer for 25 minutes. Pour the gravy through a sieve using a ladle. Put it back into the pot, so you can heat it up once the rest is ready to eat.

veganheaven.org/recipe/vegan-thanksg
iv
ing-lentil-loaf/


SUNNYCALIGIRL would like Team Members to know that ingredient quantities for different numbers of servings can be adjusted on the website! You can get the exact amount of each ingredients for more or less than 8 servings. AND--I only included the lentil loaf and the gravy, the recipe includes cranberry pear sauce and mashed pumpkin sweet potato casserole as well, if you are interested.

Edited by: SUNNYCALIGIRL at: 10/30/2017 (18:00)
Allison
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10/30/17 5:33 P

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RECIPE: Mashed Cauliflower "Potatoes" with Gravy
Makes 4 servings.



INGREDIENTS
For the Mashed Cauliflower:
5 c. cauliflower florets
½ c. unsweetened nondairy milk
½ c. vegetable broth
2 tsp. dried rosemary
1 tsp. nutritional yeast
½ tsp. onion powder
½ tsp. garlic powder
sea salt, ground pepper, and 1 Tbsp. butter (ghee or nondairy) to taste

For the Gravy:
1 shallot, minced
2 garlic cloves, minced
2 Tbsp. arrowroot powder
1 c. vegetable broth
½ c. unsweetened nondairy milk
¼ tsp. garlic powder
¼ tsp. onion powder
sea salt and ground pepper to taste

INSTRUCTIONS
In a saucepan, place the cauliflower florets and water halfway. Cover with a lid and bring to a boil. Allow to simmer on low for 10 minutes until tender. Drain.
According to the consistency you prefer with your mashies, start with half of the liquid (milk and broth) and blend with an immersion blender. Slowly add the remainder or until you get the desired consistency. Mix in the spices and herbs. Season with sea salt and ground pepper.
In a small skillet, saute the garlic and shallot with the oil over medium heat until lightly brown.
Add the arrowroot and mix in for 30 seconds. Add the nondairy milk and vegetable broth, whisking it in until evenly combined. Add the seasonings and bring to a boil. Simmer until the gravy thickens. Season with sea salt and ground pepper.
Pour over mashed cauliflower.

NUTRITION INFORMATION per serving:
CALORIES: 120 FAT: 4 g CARBOHYDRATES: 14g SUGAR: 4g SODIUM: 320mg FIBER: 4g PROTEIN: 6g

www.forkandbeans.com/2014/11/18/mash
ed
-cauliflower-potatoes-with-gravy/


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RECIPE: Cauliflower Mashed Potatoes and Gravy (Both potatoes and cauliflower)
Serves 4.



Ingredients
4 ounces (~3/4 one small container) white or cremini mushrooms
2 Tbsp + 1 Tbsp vegan butter, separated
optional: 1 Tbsp minced shallot
1 cup veggie stock
2 heaping Tbsp unbleached all-purpose flour
pinch each salt, pepper, and dried or fresh thyme, chopped
5 red skin potatoes, washed and scrubbed
1/3 head cauliflower, chopped

Instructions
In a large saucepan, cover potatoes with water and bring to a boil. Reduce heat to a low boil and cook until a knife inserted slides off easily.
In the meantime, add the cauliflower to a strainer or veggie steamer and place on top of the potatoes in the saucepan to cook at the same time. Cover with a lid to steam.
Once both are soft and cooked through, transfer to a bowl and mash with a potato masher, adding salt and pepper and 1 Tbsp of vegan butter to season. Set aside and cover to keep warm.
In skillet over medium to medium-high heat, melt the vegan butter. Add the shallot and mushroom and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two.
Slowly add veggie broth while whisking to reduce clumps. Then add in the thyme and whisk again.
Reduce heat to simmer and continue to stir until it reaches desired thickness – about 5-10 minutes. If it appears too thin, add a touch more flour and whisk. If it’s too thick, add more broth.
Season with salt and fresh ground black pepper to taste. Serve over cauliflower mashed potatoes. Store leftovers in the fridge in an air-tight container for up to a few days.

Notes
*Nutrition information is based on a rough estimate for 1/4 of recipe.

Nutrition Information
Serving size: 1/4 recipe Calories: 277 Fat: 5g Carbohydrates: 41g Sugar: 4.5g Sodium: 420mg Fiber: 5g Protein: 6.5g

minimalistbaker.com/cauliflower-mash
ed
-potatoes-with-mushroom-gravy/


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RECIPE: The Best (bleep) Vegan Mashed Potatoes
Serves 4.



Ingredients
6-8 medium yukon gold potatoes (if large, cut in half)*
1 1/2 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
1/4 cup fresh chives for topping

Instructions
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives and measure your butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
Add in butter, garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days.

Notes
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.

Nutrition Information
Serving size: 1/4 recipe Calories: 232 Fat: 8.4g Saturated fat: 2.7g Carbohydrates: 37g Sugar: 3g Sodium: 900mg Fiber: 6.2g Protein: 3.3g

minimalistbaker.com/the-best-damn-ve
ga
n-mashed-potatoes/


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RECIPE: The Best Vegan Mashed Potatoes and Gravy
Makes 3 cups gravy.




Ingredients:

For the Gravy:
1 package (8 oz) cremini mushrooms
1 shallot
3 tbsp brown rice flour
1/4 cup Port wine (or any other wine, must be gluten free if preparing for someone with Celiac)
2 cups vegetable stock
2 cloves garlic
1 tsp. dried thyme

For the Potatoes:
3 pounds potatoes, mix of red and Yukon gold
1/2 bunch parsley
1/4 cup nutritional yeast
1/2 tsp black pepper
2 cups plain almond milk
1/2 tbsp onion powder
1 tsp granulated garlic

Procedure:
To make the gravy: Preheat a wide pan over high heat. No oil is needed. Slice the mushrooms and mince the shallot. Add the mushrooms and shallots to the hot pan. Spread into a single layer, sprinkle with salt, and let brown. Cook until mushrooms and shallots are well browned, about 10 minutes

Add brown rice flour and stir. Cook until flour is no longer white and absorbs much of the juices.

Deglaze the pan with the Port wine. Scrape up any bits on the bottom of the pan. Add vegetable stock, garlic, thyme. Simmer, partially covered, at least 10 minutes

Gravy is ready when thick. Serve over Smashed Potatoes

Chef’s Tip: Use gluten free alcohol if preparing for someone with Celiac disease. You can use any variety of mushrooms, including porcini, oyster, and hen-of-the-woods. This can be made up to 3 days ahead of time and simply microwave or simmer before serving.


To make the Smashed Potatoes: Wash and cut potatoes into large chunks, about the same size. Place the potato chunks in a large or, cover with water, and bring to a boil. Boil until potatoes are tender, 7-10 minutes. Meanwhile, wash and chop parsley

Check potatoes with a knife- they should easily slide off when done cooking. Drain potatoes. Enjoy the steam facial
Place potatoes back in the hot pot. Let them steam a bit more to get rid of some of the liquid. Add the remaining ingredients: parsley, almond milk, nutritional yeast, salt, pepper, onion powder, granulated garlic. Use a potato masher to mash together. Taste to adjust seasoning.

Serve warm

Tips: Using thin-skinned Yukon Gold and Red Potatoes means you don’t have to peel them. They also add a nice, creamy texture to the dish.

www.plants-rule.com/blog/2015/11/20/
ho
w-to-make-the-best-vegan-mashed-potaR>toes-and-gravy


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RECIPE: Vegan Mushroom Gravy
Recipe Author:Chuck Underwood
Makes 2 cups.


"
A rich, decadent vegan mushroom gravy perfect for those special occasions, or just as a daily topper for potatoes, biscuits, or rice. Vegan and fat free."


Ingredients
1/2 onion diced
4 cloves garlic minced
2 Tbs white wine (or sub veg broth)
8 oz mushrooms sliced
2 Tbls Soy Sauce low sodium variety
1/4 cup whole wheat flour
1 Tbs nutritional yeast
1/2 tsp thyme
1/2 tsp rubbed sage
1/2 tsp rosemary
2 1/4 cups vegetable broth low sodium variety
1/2 tsp kitchen bouquet browning sauce
Drop or two of liquid smoke (optional)

Instructions
Saute onion and garlic in wine until softened
Add mushrooms and soy sauce and cook until reduced
In a separate pan, lightly toast flour, nutritional yeast, and herbs
Add flour mixture to mushrooms and stir well
Slowly add vegetable broth and stir well to combine
Add browning sauce and liquid smoke and heat to desired consistency

www.brandnewvegan.com/recipes/vegan-
mu
shroom-gravy


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RECIPE: Vegan Creamy Mashed Potatoes and Mushroom Gravy
Serves 8.



Ingredients
Mushroom Gravy
2 tablespoons vegan butter or olive oil
1/2 medium onion , diced
2 garlic cloves , minced
8 oz mushrooms , diced
4 tablespoons all-purpose flour
3 cups vegetable broth (low Sodium) *See note
3/4 teaspoon Himalayan salt , more to taste
Fresh ground pepper , to taste
3/4 teaspoon vegan Worcestershire sauce (sub soy sauce) ** See note
Mashed Potatoes
2.5 lbs Yukon Gold Potatoes , cleaned w/ skins left on. (if potatoes are large, cut in half) *** See note
4 tablespoons Vegan butter
1 teaspoon Himalayan salt , more to taste (+2 teaspoons for boiling water)
Fresh ground pepper , to taste
1/4 - 1 cup soy milk , unsweetened (or any plant-based milk) *More as needed

Instructions
Mushroom Gravy
In a large pan over medium-heat, add butter or oil and a pinch of salt. Sauté the onions & garlic until translucent & browned, about 4-6 minutes.
Add mushrooms & sauté until browned, about 5-7 minutes. Stir in remaining salt & pepper.
Add flour and combine well. Stir & cook for 1 minute.
Slowly stir in vegetable broth and bring to a simmer. Add Worcestershire sauce. Lightly simmer for 5-7 minutes, until gravy thickens up.
Taste for salt and add more as needed.

Mashed Potatoes
Place the potatoes in a large pot, and cover with cold water (1-2 inches over potatoes). Add two teaspoons of salt to the water. Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are very tender & easily pierced with a pairing knife or fork, with no resistance when falling off. About 25-30 minutes.
Drain potatoes well, and place back in pot. Return pot to stove. Over low heat, mash potatoes for 1-2 minutes, to let the steam escape.
Now add butter, 1/4 cup milk salt & pepper. Mash until smooth & creamy. Add an additional 1/4 cup of milk at a time, as needed. *You might not need all the milk. Be careful, because too much milk can make the potatoes soupy.
Taste for salt and add as needed. Enjoy!

Recipe Notes
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.

**Worcestershire isn't typically vegan, but there are vegan versions to choose from. I purchase Annie's Organic Vegan Worcestershire Sauce or The Wizard's Organic Worcestershire Sauce and there are others on the market. Make sure to read the labeling before purchase.

*** Potatoes: Keep potatoes all close to the same size, for even cooking. Larger ones can be cut in half to match the smaller ones. Peel if preferred. *Keep mashed potatoes in a warm oven, until ready to serve.

*If you're making these potatoes the day before, take them out of the fridge one hour before cooking time and set on the counter. Reheat at 350 F for 20-30 minutes, until thoroughly heated. Add a few pats of vegan butter, if needed.

*Mushroom Gravy Add-Ons: This mushroom gravy is delish just like this, but if you want to get fancy, you can add a pinch of thyme to the mushrooms. You can also add a teaspoon of nutritional yeast to the broth for a creamier flavor.

*Mashed Potato Add-Ons: To kick things up even more, you can add Roasted Garlic to the mix. Just mash 4-5 cloves into the potatoes. Vegan sour cream is delicious, too. Replace with the milk, or use half of each. Add a little bit at a time as needed, to avoid runny potatoes. Full-fat coconut milk is another great replacement. Shake can well before using.

Nutrition Facts per serving:

Calories 183
Total Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 554mg
Potassium 756mg
Total Carbohydrates 22g
Dietary Fiber 3g
Sugars 0g


veganhuggs.com/vegan-mashed-potatoes
-m
ushroom-gravy/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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Quick fixes: "Mrs. Smith’s Deep Dish Pie Crusts simplify the pie-making process. The crust is made with wheat flour, vegetable shortening, and no dairy products.
Marie Callender Frozen Fruit Pies and Cobblers in Cherry Crunch, Dutch Apple, Lattice Peach and Razzleberry are all vegan products. www.thespruce.com/surprisingly-vegan
-s
tore-bought-foods-3371568


Marie Callender does not make a vegan pumpkin pie, alas. If you're in a crunch, any dessert for the holiday should be okay. They do have an apple pie. Not everybody likes pumpkin pie, either.

Trader Joe's also sells premade frozen whole wheat vegan pie crusts. I like their crusts made with dairy! But that's not a totally vegan pie. Vegan filling, dairy crust? If it doesn't bother you and saves you agony, go for it.

Also, I can buy soy or coconut whipped cream in a can at my local grocery store. If it's easier for you to take short cuts, do it! Making a pie crust from scratch is best learned before you do it for the first time. Don't overload your Thanksgiving plans! Give thanks, don't groan and moan! That was for Halloween. Scroll on for the pie recipes!

emoticon emoticon emoticon emoticon



Edited by: SUNNYCALIGIRL at: 10/31/2017 (21:41)
Allison
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RECIPE: Coconut Whipped Cream
Makes roughly 2 1/2 cups



ngredients
1 14-ounce can (414 ml) coconut cream or full fat coconut milk*
1/4 - 3/4 cup (28 - 84g) icing/powdered sugar (use organic to ensure vegan friendliness)
optional: 1/2 tsp vanilla extract

Instructions
Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process. That has worked for me several times.

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!

Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

Notes
*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Depending on the brand / particular can you're using, it may be firm enough to whip without chilling, but this is hard to detect, which is why I like buying a few cans of one brand and getting a feel for the consistency/texture. For instance, Trader Joe's coconut cream generally does not need to be refrigerated because it's already quite firm and refrigerating makes the coconut cream rock hard. Thai Kitchen full fat coconut milk, on the other hand, does generally need to be refrigerated because the cream is quite soft at room temperature. Finding a good brand with consistent firmness is key! My go to is still Trader Joe's coconut cream, which rarely needs refrigerating. But more recently, I've been relying on Native Forest Full Fat Coconut Milk as Trader Joe's has changed their formulation.
*This is not my original recipe or concept, rather one I've adapted from many other bloggers.

Nutrition Information
Serving size: 2 Tbsp Calories: 63 Fat: 4.7g Saturated fat: 4.2g Carbohydrates: 5.6g Sugar: 5.1g Sodium: 3mg Protein: .5g

minimalistbaker.com/how-to-make-coco
nu
t-whipped-cream/


Allison
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RECIPE: Deep Dish Vegan Apple Pie
Serves 8-10



Ingredients

Dough:
3 cups all-purpose flour, plus more for rolling
2 tablespoons vegan granulated sugar
2 tablespoons white vinegar
Fine salt
1 cup unrefined virgin or extra-virgin coconut oil
8 to 10 tablespoons ice water

Filling:
4 pounds mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh
2/3 cup vegan granulated sugar, plus more for sprinkling
2 tablespoons fresh lemon juice
4 tablespoons unrefined virgin or extra-virgin coconut oil
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon or apple-pie spice
1/4 teaspoon fine salt
2 tablespoons unsweetened almond or soy milk
Directions

Special equipment: a 9 1/2-inch deep-dish pie pan

For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.

For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)

To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.

Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.

Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.

www.foodnetwork.com/recipes/food-net
wo
rk-kitchen/deep-dish-vegan-apple-pieR>-3362783


Allison
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RECIPE: Vegan Pumpkin Spiced Apple Pie--only 8 ingredients!
Serves 8.



Ingredients
CRUST:
2 cups flour (I used 1/2 unbleached all-purpose, 1/2 whole-wheat pastry)
1 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
2/3 cup + 2 Tbsp cold vegan butter
Ice water (2-6 Tbsp)

FILLING:
4 1/2 - 5 cups sliced, peeled apples (I like a mix of tart and sweet)
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/3 cup sugar (I used part brown sugar, part cane sugar)
2 Tbsp pumpkin butter* (or sub pumpkin puree and add a bit more sugar + cinnamon)
1 1/2 Tbsp unbleached all-purpose flour

Instructions
Preheat oven to 400 degrees F (204 C) and place a rack in the bottom 1/3 of your oven for optimal baking.
Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter, and unbleached flour. Set aside.
To prepare crust, whisk flour, salt, pumpkin pie spice and cinnamon in a large bowl. Then add cold butter and use a pastry cutter or fork to combine until crumbly.
Add ice water 1 Tbsp at a time until a loose dough forms.
Transfer to a floured surface and gently mold together with hands, handling as little as possible. Divide in two, making one (the bottom crust) slightly larger.
Gently roll out the larger crust using only as much flour as needed, and carefully drape over a standard pie pan (mine is 9.5 inches) using a rolling pin to help transfer. Leave the edges hanging over and only trim areas of great excess and add those back to the other crust.
Add the apple filling, reserving most of the excess liquid that's formed, and then roll out the other crust.
You can cut the crust into strips and do a lattice top (tutorial here), or just lay the whole crust over the apples for a traditional top, in which case you’ll need to poke several little holes with a knife to let steam escape.
Use your fingers to crimp edges and then brush the pie with lightly water or dairy-free milk and dust generously with sugar.
Bake for 45-50 minutes or until golden brown. Cover the edges with foil at the 30-minute mark so they don’t get too brown.
Let cool completely before slicing or the filling will run - at least 3-4 hours. Best when fresh, but will keep for up to a few days. Serve with coconut whipped cream or your favorite non-dairy ice cream!

Notes
*You can either make your own pumpkin butter - I love this recipe from Oh She Glows - or buy it at the store. Just be sure to check the ingredients, as some are sweetened with honey.
*Find some helpful pie crust tips here!
*For a crumble top pie, halve the pie recipe to just make a bottom crust and then top with this crumble recipe.

*Nutritional information is a rough estimate of 1/8th recipe
Nutrition Information
Serving size: 1/8th recipe Calories: 353 Fat: 17.9g Saturated fat: 7.2g Carbohydrates: 44.4g Sugar: 16.8g Sodium: 486mg Fiber: 2.7g Protein: 3.4g

minimalistbaker.com/pumpkin-spiced-a
pp
le-pie/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Vegan Apple Pie (NO sugar added)
Serves 8.



INGREDIENTS
FOR THE CRUST:
¼ teaspoon sea salt
1 ½ cups whole-wheat pastry flour
¼ cup vegan butter substitute, like Earth Balance
1 tablespoon barley flour

FOR THE FILLING:
4 large apples; peeled and cut in chunks
1 and 1/3 cups apple juice
1/3 cup raisins
½ teaspoon cinnamon
½ teaspoon lemon juice
2 tablespoons kuzu, arrowroot or corn starch

PREPARATION
Prepare the crust first by mixing the salt into the fresh pastry flour, then adding the butter substitute. Sprinkle the barley flour over this mixture, slightly mix, and add enough water to make a thick ball of dough (between three and four tablespoons). Quickly roll out between two sheets of wax paper or on a board used for pie crusts.
Shape the dough into a 12-inch circle and place into a lightly greased glass or ceramic pie pan. Crimp the edges at the top of the pan. Prick the bottom and sides of the pie crust lightly with a fork so the crust will not puff up and let the liquid from the pie filling go under it. Store in the refrigerator while you make the filling.
While the crust chills, combine the apples, 1/3 cup of the apple juice and the raisins and bring to a boil. Cover and simmer 15 minutes. Mix in the cinnamon and lemon juice.
Preheat oven to 350. Remove from heat and allow to cool. Combine the thickener and remaining 1 cup of apple juice, stir until dissolved and bring to a boil. Simmer about 1 minute or until transparent and thickened. Spoon the apples into the crust and pour the thickened mixture over them. Bake for about 40 minutes.

Tip
Kuzu is root starch that can be used to thicken soups, stews, sauces and pie fillings.

Nutritional analysis per serving (8 servings)
224 calories; 6 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 2 grams protein; 116 milligrams sodium

cooking.nytimes.com/recipes/1017691-
ve
gan-apple-pie


Edited by: SUNNYCALIGIRL at: 10/30/2017 (16:23)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Vegan Pecan Pie ( with Gluten Free or "Traditional" Vegan pie crust)



FOR THE GLUTEN-FREE CRUST:
1 C Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp Salt
8 pieces Tbl Vegan Margarine cut into
1 Tbl Flax Meal + 3 Tbl Water allowed to sit until thick and gelatinous
2 to 4 Tbl Ice Water
*
FOR THE TRADITIONAL PIE CRUST:
6 Tbl Vegan Margarine very cold
1-1/2 C All-Purpose Flour
1/2 tsp Salt
2 tsp Sugar
2-1/2 Tbl Vegetable Shortening very cold
3-5 Tbl Ice Cold Water
*
FOR THE PECAN FILLING:
3 Tbl Flax Meal + 9 Tbl Water allowed to sit until thick and gelatinous
3/4 C Dark Corn Syrup or Brown Rice
2/3 C Sugar
1/4 C Vegan Margarine melted
1-1/2 C Pecans some chopped, some left whole for decoration if desired

Prepare either dough by placing all ingredients (except water) into a food processor and pulse until a coarse meal forms. Add the water, 1 Tbl at a time just until the dough starts to form.
Shape into a disk, wrap in plastic and chill until ready to use.
On a floured surface, roll the dough to 1/4" thick and place into a pie dish, crimping edges.
For the filling, combine all ingredients stirring to combine.
Fold in the chopped pecans at the end and pour into prepared pie crust.
Lastly, top with whole pecans, if desired.
Bake at 350 degrees until dark, thick and bubbly. About 55-70 minutes. It will still be liquid-y until it cools. It will continue to set until it comes to room temperature. For a clean slice, refrigerate for one hour.
Store in the refrigerator.

theveglife.com/vegan-pecan-pie/

Edited by: SUNNYCALIGIRL at: 10/30/2017 (16:06)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/30/17 3:53 P

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RECIPE: Vegan Pecan Pie (tofu)
8 servings.



Ingredients

Foolproof Vegan Pie Crust*
5 tablespoons vegan butter
1 cup brown sugar
¾ cup corn syrup
4 tablespoons cornstarch
½ teaspoon salt
1-2 tablespoons rum
1 teaspoon vanilla
1 cup extra firm silken tofu
2 cups whole pecans toasted*
Vegan Whipped Cream

Instructions
Heat your oven to 350F.
Prepare the pie crust as directed in the previous message* and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 20 minutes until golden brown. Remove from oven and set aside to cool.
In a saucepan combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum and vanilla and stir to combine.
In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20 - 50 for the top**) and use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie.
Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.
Serve with Vegan Whipped Cream.

Recipe Notes
* Toast pecans by placing them on a baking sheet and baking for around 5-8 minutes. Be careful not to burn them. ** For the photo above I used about 50 pecans for the top of the pie. However, you may choose different patterns to adorn the top of your pie, therefore requiring fewer pecans.

Nutrition Facts per serving
424 calories
Total fat: 26 g
Sat. fat: 2 g
Cholesterol: 0 mg
Sodium: 231 mg
Potassium: 156 mg
Total carbohydrates: 59 g
Dietary Fiber: 2
Sugars: 52 grams
Protein: 2 grams

namelymarly.com/vegan-pecan-pie/

Edited by: SUNNYCALIGIRL at: 10/30/2017 (15:59)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Fool Proof Flaky Vegan Pie Crust
Makes 1 vegan pie crust.



Ingredients
2 ½ cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
8 tablespoons (1 stick) vegan butter cut into slices
4 tablespoons vegetable shortening cut into pieces
¼ cup cold vodka
¼ cup cold water

Instructions
Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
Add vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
Sprinkle cold vodka over dough and stir until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes.
From this point, follow the directions for your pie recipe. Some pie recipes will require pouring the custard into an unbaked pie crust whereas others will require baking the crust prior to pouring in the custard.

Recipe Notes
I used a cinnamon-flavored vodka which resulted in a nice added touch to the finished pie crust. If you choose not to use vodka, simply replace that with cold water, but use as little as possible.

Nutrition Facts
Foolproof Flaky Vegan Pie Crust
Amount Per Serving
Calories 185
Total Fat 17g
Saturated Fat 3g
Cholesterol 0mg
Sodium 382mg
Potassium 0mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 2g
Protein 0g

namelymarly.com/how-to-make-foolproo
f-
flaky-vegan-pie-crust/


Allison
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RECIPE: Morinaga (Mori-Nu) Dairy-free, Low-fat Pumpkin Pie (tofu)
Serves 8.
Calories per serving: 122 kcal



Ingredients:
1-1/2 packages Morinaga Silken Tofu - Lite Firm, Firm, or Extra Firm (depending on desired consistency)
1 cups canned or cooked pumpkin
2/3 cup honey (or sweetener of choice)
1 tsp. vanilla
1 Tbsp. pumpkin pie spice or next 4 ingredients:
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust

Preparation:
Pre-heat oven to 350 degrees.

Blend Morinaga Silken Tofu - Lite Firm in a food processor or blender until creamy smooth. Add pumpkin, honey, vanilla and spices; blend well.

Pour into a 9" unbaked deep dish pie shell. Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean. Cool and serve.

Nutritional Notes:
Nutritional calculation is for filling only.
Nutrition per serving:
Kcal: 122
Total Fat: 1 gram
Carb: 26 gram
Sodium: 49 mg
Protein: 4 gram

www.morinu.com/en/dairy-free-low-fat
-p
umpkin-pie/


Allison
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RECIPE: Libby's Vegan Pumpkin Pie
8 servings



INGREDIENTS

CRUST:
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon organic white or washed raw brown sugar
3 tablespoons unsweetened almond or soy milk
3 tablespoons canola oil
2 tablespoons water
1/2 teaspoon lemon juice

FILLING:
2/3 cup organic white or washed raw brown sugar
3 tablespoons tapioca flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup unsweetened almond or soy milk
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

INSTRUCTIONS
FOR CRUST:
COMBINE flour, baking powder, salt and sugar in medium bowl. Combine almond milk, oil, water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.

ROLL out dough on lightly floured surface with floured rolling pin to an 11-inch circle. Transfer to 9-inch deep-dish pie plate. Crimp edges as desired.

FOR FILLING:
MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in almond milk, pumpkin and vanilla extract until combined.

POUR into unbaked pie crust.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour. Serve with Coconut Whipped Cream, if desired.

NUTRITIONAL INFORMATION

SERVING SIZE 1
CALORIES PER SERVING 200

Total Fat 6g
Saturated Fat 0g
Cholesterol 0 mg
Sodium 240mg
Carbohydrates 36g
Dietary Fiber 2g
Sugars 18g
Protein 2g

www.verybestbaking.com/recipes/14620
4/
libbys-vegan-pumpkin-pie


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RECIPE: Vegan Pumpkin Pie (Tofu)
Serves 8-10



Ingredients

1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon vegan granulated sugar
1 tablespoon white vinegar
Fine salt
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water

Filling:
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup vegan granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon pure vanilla extract
Fine salt

Directions

For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.

To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.

Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.

For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.

Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.

Nutritional Analysis
Per Serving
Calories 320 calorie
Total Fat 14 grams
Saturated Fat 13 grams
Sodium 300 milligrams
Carbohydrates 43 grams
Dietary Fiber 3 grams
Protein 5 grams
Sugar 20 grams


www.foodnetwork.com/recipes/food-net
wo
rk-kitchen/vegan-pumpkin-pie-3362738


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
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RECIPE: Gluten-Free Vegan Pumpkin Pie (soy milk)
Serves 8



What You'll Need
1 (15 ounce) can pumpkin
1 cup soy milk
3/4 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
1 teaspoon vanilla
2 teaspoons pumpkin pie spice (see notes below)
1 gluten-free pie crust

How to Make It
Preheat oven to 425 F.
Add all ingredients together. Mix slowly at medium speed for 3 to 4 minutes.
Pour into 9-inch gluten-free pie crust and bake 15 minutes.
Turn oven down to 350 F. Bake another 45 to 50 minutes.
Let cool.
Refrigerate 30 minutes before serving.


Notes:

Pumpkin pie spice can be purchased in the spice aisle of most grocery stores, but you can also make your own. To do so, simply combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves in a small bowl, jar or storage container and use as much as your favorite recipes call for.
Ready-made gluten-free pie crusts can be found in some grocery stores, but making your own is as easy as pie! Here's how: Just combine 1/2 cup shortening, 1 1/2 cups rice flour and 4 tablespoons cold water, roll into a ball, then roll out into thin, round crust and place in your pie pan, fluting the edges for presentation.

www.thespruce.com/gluten-free-vegan-
pu
mpkin-pie-recipe-3376858


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 18,075
10/30/17 3:11 P

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RECIPE: Vegan Gluten-Free Pumpkin Pie (NO tofu or soy)
Serves 10.



Ingredients
CRUST
6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour *
1/4 tsp salt
4-6 Tbsp ice cold water

FILLING
2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil, or melted coconut oil
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

Instructions
To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.

TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.

Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!

Notes
*If not Gluten-Free, find my traditional crust here.
*Inspiration from the Post Punk Kitchen and Simply Gluten Free
*Find some great pie crust tips here!

Nutrition Information
Serving size: 1 slice Calories: 171 Fat: 7.8g Saturated fat: 2.1g Carbohydrates: 25g Sugar: 10.9g Sodium: 188mg Fiber: 3.5g Protein: 2.3g

minimalistbaker.com/vegan-gluten-fre
e-
pumpkin-pie/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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RECIPE: Easy Vegan Pumpkin Pie (NO tofu or soy)
Makes 8 servings.




Ingredients
1 3/4 cups (1, 14 oz can) pumpkin (not pumpkin pie filling)
3/4 cup full-fat coconut milk (the kind in a can, shaken well before measuring)
1/2 cup brown sugar
1/4 cup cornstarch
1/4 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 Recipe Easy Vegan Pie Crust (or 1, 9" vegan store-bought pie crust)
Vegan Coconut Whipped Cream (optional)

Instructions
Preheat your oven to 350F (180C).
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the uncooked 9" pie crust . Use a spatula to spread the pumpkin evenly. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.



itdoesnttastelikechicken.com/easy-ve
ga
n-pumpkin-pie/


Edited by: SUNNYCALIGIRL at: 10/30/2017 (15:14)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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