Vegan Stuffing

VeganStuffing

Last but certainly not least on my Thanksgiving Day Feast recap, Vegan Stuffing.  Growing up, stuffing topped with gravy and cranberry sauce was always a favorite.  Talk about a carb overload!  I would eat so much of it as a kid I swear, my belly would grow two sizes by the end of the night.

When I became vegan I wasn’t sure if I would be able to convert my moms amazing Thanksgiving Stuffing to vegan.  Her stuffing was always so flavorful and for a long time I just assumed it was due to the amount of meat she used.  Thankfully, that was not the case.  The past two years I have been successful in recreating a delicious stuffing that reminds me of home.  Better yet, my husband and son LOVE it.

The Ingredients:

6 cups vegan croutons
3 tbsp vegan butter
1 onion, diced
1 granny smith apple, diced
2 garlic cloves, diced
2 celery stalks, chopped
2 c mushrooms, chopped
4-6 cups vegetable broth (even more if too dry)
1 1/2 tsp salt
1/2 tsp pepper
1 tsp poultry seasoning
1 tbsp oregano
2 tbsp parsley

Preheat oven to 350 degrees.

In a medium skillet melt butter and sauté onions until translucent.  Next add garlic, celery, mushrooms and seasoning.  Cook until celery is tender.  Place in large mixing bowl.

Add croutons, apples and broth to mixing bowl and mix thoroughly.  You want the mixture to be slightly sticky.  If it is too dry add more broth.  Transfer stuffing to an oven safe baking dish and place in the oven for 15-20 minutes. Uncovered.  Once the top becomes golden brown, it is ready to be served.

Enjoy!

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Yam Casserole

YamCasserole

Several weeks ago I caught an episode of Ellen where she was explaining to her audience the difference between a sweet potato and a yam.  We all know Ellen can be a jokester so I of course, immediately googled to see if she was accurate.  Turns out she was right.  All these years I’ve been ordered Sweet Potato Fries when I should have been ordering Yam Fries.  How is it possible that so many restaurants have incorrectly named this dish? Hah.

In the past, I have called this dish my Sweet Potato Casserole but this Thanksgiving (thanks to Ellen) I have updated the name.  This Yam Casserole is really yummy!  It has the most deliciously sweet and crunchy crumble on top.  This dish will certainly put that traditional marshmallow sweet potato casseroles to shame.

The Ingredients:

4 medium Yams, peeled and cubed
2 tbsp vegan butter
salt and pepper to taste

The Crumble:

1 c pecans, crushed
1 c walnuts, crushed
2 1/2 tbsp maple syrup
2 tbsp coconut oil, melted
2 tbsp vegan butter, melted
1/2 tsp cinnamon
1/4 tsp sea salt

Preheat the oven to 350 degrees.

Place the cubed Yams into a large pot and bring to a boil, cook for about 20 minutes, or until the potatoes are fork tender. Drain and place potatoes in a large mixing bowl.  Smash and mix the yams, butter, salt and pepper with an electric hand mixer until the consistency you prefer.  We like it creamy.

In a medium mixing bowl combine all the crumble ingredients, mix well and set aside.

Next spoon the potatoes into a casserole dish and smooth it out. Then evenly sprinkle the crumble topping over the yams.

Bake, uncovered for about 20 – 25 minutes.  Until dish is warmed through.

Enjoy!

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Roasted Root Vegetables

RoastedRootVeg

Next up on my Thanksgiving Day Feast recap, Roasted Root Vegetables.  This was probably the easiest dish I made this year as well as one of the tastiest.  Roasted Root Vegetables have always been a staple on our Thanksgiving table growing up.  My mom always made the most mouth-watering carrots.  This carrot dish along with a few others were so good that by the time it made its way onto the table, there would be a good portion of it already gone.  Our house was filled with pre-dinner pickers.  You know the type.

Last year we spent our Thanksgiving with some great friends here in Colorado.  One friend made a delicious vegan vegetable dish.  I was so delicious it reminded me of home.  I could not believe she simple replaced all that butter with just coconut oil.  What a difference it made.  I now roast all my veggies in coconut oil.  So this year I decided to add this new and improves Roasted Root Vegetable dish to  our Thanksgiving Feast.  I think my friend would be been proud.

The Ingredients:

10 carrots, peeled, cut anyway you like
5 parsnips, peeled, cut anyway you like
2 tbsp coconut oil, melted
salt and pepper to taste

Preheat the oven to 350 decrees.

Place all ingredients into an oven safe glass bowl.  Mix well to evenly coat all the vegetables.  Cook at 350 for about 35 minutes or until the vegetables are fork tender.

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Vegan Croutons

Croutons

The last month has been a bit of a rollercoaster here at our house.  Now that things are starting to settle down I am excited to get back to cooking and blogging.  But first, I would like to share with all of you our Thanksgiving Feast.  The next 4 posts will be a recap of the delicious foods we ate on Thanksgiving.  I hope you enjoy!

Most people who know me, know that I try not to be wasteful.  I care a great deal about our earth and our future generations.  It is very important to me to be as “green” as possible and lessen our carbon footprint.  I am, by no means perfect but I do my best.  So when the time came for my son, Max to start eating solids I was worried that there would be a lot of food wasted.  Thankfully, he is a great eater.  However, like most kids, he prefers his sandwiches without the crust.  Instead of tossing all those crusts into the trash I decided to save them.  I figured I could either use these Vegan Croutons for Thanksgiving Stuffing or simply make vegan breadcrumbs.

The Ingredients:

Vegan Bread Crusts

Remove the crusts before you make your kiddos sandwich then cut them into cubes.  Place them on a dish and let them sit out on the counter over night.  The next morning place croutons in a ziplock bag and put in the freezer until you are ready to use.

*Add to the bag every day until it is filled and ready to use.

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