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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Brussels Sprout Salad

BrusselsSproutSalad

Next up on my Thanksgiving Day Feast recap, Brussels Sprout Salad.  We all tend to go a little heavy on the comfort food this time of year so why not help out our digestive system by serving something light.  This Brussels Sprout Salad is a refreshing and colorful addition to any feast and it tastes delicious!

The Ingredients:

1 stalk brussels sprouts, sliced (makes between 4-6 cups)
2-3 tbsp extra virgin olive oil
1/2 medium onion, diced
1 tsp thyme
1/2 tsp sea salt
1/4 tsp nutmeg
Pepper to taste
1 c garbanzo beans
1 c walnuts, chopped
3/4 c dried cranberries

Add the raw brussels sprouts to your food processor using the slicer disk blade.  Set aside.

In a large skillet warm the olive oil over medium-high heat.  Saute the onions until they are translucent.  Add in all of the spices then add the brussels sprouts.  Cooke until sprouts are slightly wilted but still crunchy.  Transfer to a large mixing bowl.  Stir in the remaining ingredients.  Mix well and serve.

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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