Holiday Favorites

Thanksgiving is all about the turkey, right? And Christmas is all about spiral ham, or a roasted chicken, or maybe even turkey again! For vegans and vegetarians, we are bombarded with the question, "But what do you eat" or more specifically, "What do you eat instead of the meat?"  For a long time, I didn't eat anything "instead of the meat" and just focused on the amazing veggies and sides, which were more than enough to keep me stuffed. I have done some research, tried different recipes, and these are the ones that have stuck.

From right to left:
Onion Gravy https://www.kitchentreaty.com/vegetarian-onion-gravy/

Lentil Loaf http://theveganstoner.blogspot.com/2011/11/blog-post.html?m=1

Apple Pie https://www.bettycrocker.com/recipes/scrumptious-apple-pie/c9a4acc6-85aa-4128-b0b0-1a17bdbe05e0
(Sub vegan butter)

If lentils aren't your thing, I have also adapted my mom's meatloaf recipe with Beyond Meat Beefy Crumble http://beyondmeat.com/products/view/beefy-crumble

Vegan "Meat" loaf

1 package Beyond Meat Beyond Beef Crumbles Beefy

1/2 onion, diced

1/2 cup chopped celery

1/4 cup milk alternative

1/4 ketchup (+ more to put on top)

2 cups frozen vegetables (optional, but I think it adds more substance)

1 cup corn flakes

Garlic powder

Salt

Pepper

Olive oil to bind together 

Heat oven to 350 degrees.

Brown Beef Crumbles on a pan according to the package. 

Mix all ingredients in a bowl and pack into loaf pan.

Squeeze some ketchup on top. 

Bake for 40 minutes or until brown and slightly crisp.

Vegan Dressing (Stuffing)

1 package meat and dairy free stuffing mix (check the ingredients) 

5 tbsp vegan butter

1 large onion, diced

2 stalks celery, diced

2-3 cups vegetable broth

Heat oven to 350 degrees. 

Melt butter in a large pot and saute onion and celery.

Add broth and heat to a boil.

Remove from heat and add stuffing (I add more broth to make it slightly soggy).

Put stuffing in a casserole dish and bake for about 20 minutes, or until brown and slightly crisp. 

I like to serve the dressing in acorn squash and eat it right out of there. 

Vegan Deviled "Eggs" (Potatoes)

https://theveglife.com/vegan-deviled-potatoes/ 

If you don't want to make your own hummus, you can buy plain hummus, and just add mustard.

Other tips:

• For green beans, I saute onion with vegan butter in a pan, add the green beans, pine nuts, and dried cranberries. 
• Most store crescent rolls are vegan, check the ingredients! 
• Don't forget the wine!

HAPPY HOLIDAYS!!

Vegan Funfetti Cupcakes! (And Frosting)

So, I may or may not have been binge watching Cupcake Wars all summer (okay, I totally have been). Anyway, it got me craving some cupcakes! This recipe is from Minimalist Baker and you can view it here (along with her much better pictures).

1-bowl vegan funfetti cupcakes that taste JUST like the real thing! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan

Serves: 12

Ingredients

CUPCAKES:

• 1 cup non-dairy milk + 1 tsp apple cider vinegar
• 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
• scant 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup rainbow sprinkles* + more for topping

FROSTING:

• 1/2 cup (1 stick) vegan butter, softened
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp vanilla extract
• Splash non-dairy milk

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners.
2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
3. Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
4. Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
5. Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until well incorporated and no large lumps remain.
6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
8. Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slightly golden brown color.
9. Let cool completely on a cooling rack. In the meantime, prepare frosting.
10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.
12. Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

Tbh, my mom's frosting is better so I will post that at a later date ;) 

One-Pot Creamy Garlic Pasta

Many of my recipes I find online and then tweak to fit my taste and dietary needs. This recipe was inspired by Damn Delicious, and you can find the original recipe here.

Ingredients:

1 tablespoon olive or coconut oil
4 cloves of garlic, minced (or 1 teaspoon garlic powder, but cloves are better)
2 cups vegetable broth
1 cup milk (or milk alternative). Add more if needed
2 tablespoons butter or margarine
8 ounces fettuccine, or spaghetti, or whatever pasta you want really
1/4 cup parmesan cheese (learn how to make vegan parmesan here.)
Salt and pepper to taste
Parsley if you want to get fancy

1. In a large pot, heat oil over medium high heat. Add garlic and stir about 1-2 minutes.

2. Stir in broth, milk, butter, and pasta. Add desired salt and pepper.

3. Bring to a boil. Reduce heat and simmer. Stir occasionally until pasta is cooked through, about 18-20 minutes. Stir in parmesan. If it is too thick, add more milk, or if it is too thin add more parmesan.

4. Serve with fancy parsley on top

You can serve this along side your favorite vegetables, or you can add vegetables right into the pasta. My suggestions are broccoli, peas, asparagus, caramelized onions... the list goes on. The only limit is your imagination, tbh. Pictured below is the one-pot pasta with zucchini, summer squash, and onions. I cooked them in a separate pan with some butter and stirred them in just before serving. Also, I use whole wheat pasta because it's better for you with more fiber and whatnot which makes it more filling. But you do you :)

Please excuse my iPhone 7 photography skills. You get the point.

My Favorite Products

Making that transition from meat-eater to vegetarian, or vegetarian to vegan can be difficult. There are so many different products to try, and it can be hard to know which ones are best.  Yes, some of the products are more expensive, but your health and the well-being of animals is well worth it! Here are some of my favorite products that will help make your transition easier so you can indulge, guilt free!

Coffee lovers, a non-dairy creamer is the easiest switch you can make! Almond creamer is my favorite. Silk also has caramel and hazelnut flavors as well. There are also soy and coconut milk creamers, but like I said, this almond creamer is my fave.
https://silk.com/

This unsweetened coconut milk goes great with cereal. On its own, it does taste a bit coconutty, but in cereal, it's the best (imho).  It's also great for cooking or baking.  There are many different kinds of dairy-free milk, so it is very much a personal preference. Be careful with sugar content, because some kinds of milk are very high in sugar. This one is unsweetened with less than 1 gram of sugar. It also has 50% more calcium than dairy milk.
https://silk.com/

Now, I'm not a big chocolate fan (I know, I know), but my significant other sure is.  This is a Meijer store brand, so it is a little cheaper than most name brands.  If you do not have a Meijer near you, Silk brand is, of course, great as well.  This milk is a little thicker and richer than your typical chocolate milk so it may not be exactly what you're used to, but it's still delicious. With 17 grams of sugar, compared to 25 grams in traditional chocolate milk as well as 45% calcium compared to 30%, this chocolate milk is a sure win. Not to mention 80 fewer calories per serving!
https://www.meijer.com/

Yogurt lovers, rejoice! SO Delicious brand is so delicious! Featured here are blueberry and raspberry, but there are many other flavors such as chocolate, vanilla, peach, strawberry banana, key lime, and more! I'm not a huge yogurt eater, but for my S.O. these were a huge hit.
http://sodeliciousdairyfree.com/

Best. Vegan. Butter. Ever. Earth Balance buttery spread is always in my fridge, so if I refer to "butter" in a recipe, this is what I'm talking about. You won't be able to notice the difference in taste or texture, and it bakes and cooks just like traditional butter. Win, win, win. Earth Balance also has peanut and other nut butters.
https://earthbalancenatural.com/

But how do you get your protein???? If you're a new vegan or vegetarian, get ready for this question all. the. time. If your diet is balanced with lots of green veggies and beans, your protein is probably just fine.  However, if you feel you are not getting enough, or if you are looking to build some muscle, this protein powder is the bee's knees.  This is a pea protein powder and is one of the best tasting, non-chalky powders I have tried.  With 15 grams of protein per serving, it's sure to "beef" you up.  Although it is Burt's Bees brand, it does not contain honey.  However, for you hardcore vegans out there, you might avoid this brand altogether as the brand is known for its beehives and honey-based products. Your call!
http://www.burtsbees.com/

Mmmmm burgers.....! I like to make my own black bean burgers, but when I go frozen, these are my go-to.  Dr. Praeger's has many different flavors such as Mushroom Risotto, Kale, California, Tex-Mex, Asian, and more.  Great on the grill, or a lightly greased pan on the stove. I also really enjoy Amy's brand burgers. For hot dogs, Smart Dogs by Lightlife is the best choice!
https://drpraegers.com/ 
https://www.amys.com/
http://lightlife.com/

And how could we survive without ice cream? The top picture is SO Delicious brand (and yes, again, it is so delicious).  This one is coconut based, and I have seen a cashew one as well.  The coconut ones do taste like coconut, so if that's not your jam, pick a different base.  Pictured below is Breyer's non-dairy Oreo ice cream made with almond milk.  Tastes just like traditional Breyer's ice cream (Pro-tip: Oreos are "accidentally" vegan!).  Breyer's also has a non-dairy vanilla peanut butter ice cream. Ben and Jerry's also have their fair share of vegan ice creams that are wonderful, I just didn't have one in my freezer! There are certain flavors that I wish were more readily available (such as pumpkin pie and strawberry cheesecake), but the more in demand these products are, the more choices we will have in the future.
http://sodeliciousdairyfree.com/
http://www.breyers.com/
http://www.benjerry.com/

Vegan Chili

Fall is almost here, and what's better on a chilly day than a bowl of chili? This is a recipe I have used and tweaked over the years. Very simple to make, and a delicious dish that can stand up to any traditional "meaty" chili.

Ingredients:
2 tablespoons olive oil
2 teaspoons garlic powder, or 2 garlic cloves, minced
1 green pepper
1 yellow onion (medium)
2 cans (about 29 oz) petite diced tomatoes
1 can (6 oz) tomato paste, plus 3 cans of water
1 can (about 15 oz) black beans, rinsed and drained
1 can (about 16 oz) garbanzo (chickpea) beans, rinsed and drained
1 can (about 16 oz) dark red kidney beans, rinsed and drained
1 package (16 oz) mixed vegetables
Hot sauce to taste
Salt and pepper to taste

1. In a large pot, add olive oil and garlic. Heat on medium-medium high. When hot, add onions and green pepper. Stir and let cook about two minutes.

2. Add tomatoes and tomato paste with 3 (6 oz) cans of water. Stir. Add all beans and vegetables.  (Pro tip: I add all the beans in a colander and rinse them together, then add them to the pot). Stir and cover. Bring to a boil. Reduce heat and simmer for 30 minutes.

3. Add hot sauce to taste (I add about 1/4 cup).  Stir and cook longer if desired. Vegetables and beans should be soft.  Makes about 8 servings, and is even better as leftovers!


Let's be honest, chili can be as diverse as you want.  This is what I make at home, but feel free to get creative and add your own favorite beans and vegetables. The chili possibilities are endless!