I'll spare you the anecdotes and get right to the Thanksgiving food porn. I've listed everything I made for my first Thanksgiving dinner here. I will be seeing my immediate family this weekend where a second feast will take place. I'm blessed to have amazing family and friends who allow my boyfriend and I to bring our own food. I'm also grateful for my mom and dad who make sure that all our sides are vegan so that I can eat everything I want!
I wish you all a very Happy Thanksgiving and a festive weekend. I hope for those that work, you take a moment for yourself in any way you can. You deserve it.
Now, feast your eyes...😳😍🍂🍃🦃🍁🌳💝
Purple Sweet Potato Pie Bars
Mini Pumpkin Pies
Vegan Green Bean Casserole
No recipe for this...I literally threw it together. But, if you want a good homemade recipe recommendation, see The Minimalist Baker. We made this version last year and it was delicious. This year, i just approximated everything. It's a very forgiving dish. Also, we used an entire container of fried onions because it's time to feast.
Rustic Mashed Red Bliss Potatoes
Again, no real recipe. I can tell you roughly how I did this:
I've spent many a Thanksgiving wondering what to bake for a savory side to soak up excess mushroom gravy. I always make something different every year. I usually rotate between biscuits, cornbread, rolls, or mini croissants. This year I decided to make a bit of it all (well, maybe not including the croissant part! ^_^').
These muffins that I made are more like a biscuit-muffin hybrid with a little bit of scone mixed in... That makes sense, right?
They are savory with a buttery sweetness and a slight yet not over=powdering olive oil flavor. I added butternut squash for a light sweetness to round out the flavors. I also threw some dried and fresh sage into the batter for a festive herbaceous aroma. I rarely cook with sage so these were such a treat!
Serve them piping hot from the oven! They only take 15 minutes to cook and they would probably do wonderfully slathered in a savory jam or vegan butter. Go wild and enjoy your muffin-biscuit-scones...Bisconfits? I don't know.
Butternut & Sage Olive Oil Muffins
Yield: 24 muffins
Free from: Soy, Gluten, Refined Sugar
Preheat the oven to 400 F.
This recipe is a doozy!
I've attempted to recreate the most NOT VEGAN recipe I've ever eaten!
This casserole/dip/frittata/breakfast bake/brunch thing (I honestly don't know what to call it!) is a recipe from my great Aunt. I remember my mom asking for this recipe after Christmas day brunch at her house. I was young...too young to have even thought about being a vegetarian at the time.
The recipe is titled "Texas Fudge". It's literally everything that isn't vegan all mashed into a baking dish and baked until bubbly. It's absolutely artery-clogging but I remember it being sinfully delicious.
It's not something I would ever be able to stomach now. The thought of meat and cheese together alone grosses me out let alone adding eggs into the mix. I thought, though, what about a vegan version?
Scrambled tofu is one of my favorite things on this earth. Why not?!
This version of Texas Fudge is much healthier. It's not the healthiest thing for a vegan to eat, but it's not bad, relatively speaking. It's high in protein, low in fat and is all homemade. The only thing in this recipe I didn't make was the vegan cheese. Although, if you'd like to substitute the vegan cheese for your own homemade vegan cheese or cheese sauce, I'm sure it would be delicious!
I also added in some onion and spinach to give the dish flavor, color and nutrition! Feel free, again, to substitute the veggies or add more! I bet this would be amazing with a ton of vegetables added in. The combinations are endless. Use this recipe as a base for whatever you're feeling!
This is a great brunch dish for a get together with family and friends. You can serve it any way you want to. It's great with crackers, toast, on a plate, in ramekins, whatever you fancy!
Enjoy and don't feel bad! ^_^
Vegan Texas Fudge
The only way I can describe their texture is by saying that it is between that of a plum and a tomato, but without seeds in the center. They have a similar "slippery" feel to them. They are light and delicate and have a deliciously sweet flavor. They aren't acidic hardly at all, which is why I like to pair them with citrus. This tart that I've created does just that!
I got the idea to create a frangipane filling for these wonderful persimmon slices to nestle into. I wanted to try to make the tart nut-free, though. I've always wanted to try to substitute almond meal for chickpea flour. I love the flavor of chickpeas in desserts. They provide an earthy savory flavor that I love when it's slightly sweet.
This tart can easily be made into a pie if you wish. I included a recipe for the tart shell that I made. It's a cornmeal-based crust. If you'd rather a more traditional tart shell, head over to the Post Punk Kitchen's blog. I adapted the frangipane filling recipe from Isa's in Vegan Pie in the Sky. I wanted to keep my tart nut-free, so I opted for the cornmeal crust.
All this baking is getting me pumped for Thanksgiving! I wanted to provide a recipe for everyone to enjoy that was simple yet elegant. It's also a little lighter than a pie, so feel free to compensate by smothering it in vegan ice cream! ;D
Orange Persimmon Frangipane Tart
Yield: 1 - 1o inch tart/ 9" pie
Free from: Gluten, Nuts, Soy
Cornmeal Crust (OR prepared crust of your choice)
Preheat oven 345 F.
Tart Filling & Assembly
Preheat oven to 350 F.
My next holiday baking post is one that could be enjoyed all year round, either as a breakfast accompaniment, a snack or a simple dessert.
I absolutely love coffee cake. When I grew up, I only knew what coffee cake was because of Entenmann's crumb cake. This isn't vegan, of course. It's also highly processed and loaded with stuff I would never eat now.
It did taste good, though!
When I began to bake for myself, I made crumb cakes a few times. They were always delicious, but they got a little ho-hum. So, I tried to spice up my recipes with berries, chocolate and other types of ingredients. I realize now that I haven't made a "special" crumb cake in a long time. I'm well overdue. When I began to think of a cool combination of flavors, I stumbled upon the idea of a carrot coffee cake. Not that unique, right?
Then, I thought, what if I put peanut butter with it?!
I know, it seems like a strange combination. But, if you think about it, eating carrots and peanut butter for a snack is kinda delicious. I actually love peanut butter and carrots together! Why not bake with them and make it interesting?
This coffee cake is moist, slightly sweet, warm and spicy with cinnamon, bright and earthy with carrots and super nutty! It's great as a snack or a quick breakfast. It's also great with...you guessed it. Coffee.
You can also feel good about snacking on this cake because it is made with mostly whole grain flours. Feel free to substitute your own flour blends, but be aware that the texture may change. You may also need to alter the amount of non-dairy milk you add.
I'm definitely suggesting you make this either as a full cake or as individual cupcakes for any holiday breakfasts you might be having. This recipe is quick enough to whip up on the weekend and save for the rest of the week too. Grab 'em and go. Sit and stay. Whatever you want to do, these guys will be there for you. Enjoy! <3
Carrot Coffee Cake with Peanut Butter Streusel
Yield: 10 individual cupcakes or 1 - 9x9 cake
Free from: Soy, Gluten, Nuts*
Preheat oven to 345 F.
It's a perfect autumn day. I've got a pumpkin candle burning, hot coffee and a turtleneck. What could be more perfect?
Oh, pie? Yeah, that would be cool.
I'm going to begin my long string of posts leading up to Thanksgiving with a pie recipe. This pie isn't your typical holiday fruit or squash custard pie. Nope. It's actually a recipe that seems more like something you could bring to a Fourth of July barbecue. This is a cold refrigerated pie that only requires baking if you are making your crust from scratch. What a weird thing to feature for the holidays, you may think.
My reasoning behind this recipe was to feature something that could be as quick and easy as you need it to be. The recipe is great because it can be made totally from scratch the day before you need it or only as "scratch" as you have time for. Many elements of this pie can be store-bought and thrown together with all the other components when you assemble everything. Another great thing about this pie is that it's light and simple as it features classic flavors such as raspberry and vanilla. There is definitely room for tinkering if you'd like to make the pie more custom. I wanted to keep mine simple, though.
The base recipe I've written for you is something that most will enjoy. The coconut filling is basically a vegan stove top pudding that tastes like vanilla bean ice cream. Wonderful. I've also included a sugar-free option.
The flavor of jam and/or pie crusts you use are totally up to you. I used a basic gluten-free pie crust and I've included the recipe if you are ever in need of it. It's a great thing to have a basic single pie crust recipe on hand for anything you may need to make. This recipe is simple and can be made quickly. If you'd like to up the flavor, try substituting some of the flour (maybe 1/4 cup) for cocoa powder. Chocolate raspberry pie? Sign me up.
The raspberry jam recipe I've included is also homemade. If you find that you would rather save time (I don't blame you!), definitely substitute your favorite store bought jam or fruit preserves.
So, if you're looking for a dessert that will surely please a crowd, need something quick and simple, and are aiming to please herbivores and gluten-freers alike, give this recipe a try. It is almost Thanksgiving, after all. Who doesn't want a pie? ;D
Raspberry Coconut Cream Pie
Yield: 1 - 9 inch pie
Free from: Gluten, Soy
Preheat oven 345 F.
Coconut Cream Filling
This is my first entry into the Earth Balance Holiday Bake-Off contest!
I encourage everyone else who loves to bake to enter. The prizes seem pretty awesome and it's a great way to spark some creative juices for others who are wondering what to make this holiday season!
Click on the image below and it will bring you to a page with more information about how to enter!
Happy Baking! <3
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.