This year we’re headed to family for our Thanksgiving feast. My part of the cooking duties is desert, not pies though. My Mother-In-Law is the amazing pie maker of the family! So I’ve been scouring the web seeking out recipes because at the moment I’m not taking the time to whip up my own and give a test run or two. So I thought I’d share some fabulous vegetarian and vegan recipes that I’ve stumbled across in hopes you may be inspired to try something different and make a new tradition of a kinder, gentler holiday! Enjoy browsing the recipes and let me know if you tried one or two and how it turned out!
Here are my picks for my part of the holiday feast baking!
Arbonne Truffles (No Bake)
Mix 3 cups of oats, 2 1/4 cups Arbonne Protein Mix, 2 cups Almond butter, and 1 3/4 cup honey or agave (low glycemic). After mixing ingredients, roll into 1″ balls. Microwave Wilton’s Candy Melts (try 1/3 of a bag) at 30 second intervals. With a fork dip each ball into the chocolate and tap off excess. Sprinkle with topping!
Keep scrolling for more delicious recipe ideas!
Hefty enough for a main course – Roasted Sweet Potato, Kale & Farro Salad
Sides & Soups
Breads & Appetizers
Desert & Beverages
While I myself am not doing a vegan nutrition plan, something vegans and even vegetarians who are finicky need to remember: By eliminating food groups from your diet, you are potentially at risk of missing out on certain micronutrients. By avoiding animal and animal products, a vegan diet is at risk of being low in calcium, vitamin D, iron, vitamin B12, zinc and omega-3 fatty acids. Therefore, if you follow a vegan diet it is essential that you get enough of these nutrients through specific vegan food sources – and may even need to take additional supplements.
When selecting dairy-free alternatives, make sure you are choosing the fortified options. Humus is a good nutrition choice; tahini (sesame seed paste) is a good source of calcium, zinc and iron, which are all micronutrients hard to get a hold of on a vegan diet.
While within my own lifestyle I am focusing on a a more pescatarian/vegetarian/ovo-vegetarian, dairy free, gluten free, centered nutrition plan, I am also trying to keep my nutrition clean and whole food oriented and items like these below that are consumed by many vegetarians and vegans I just keep out of my diet.
Soy, in large or often amounts: “because the soybean contains large quantities of natural toxins or “antinutrients.” First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.”
Nutritional Yeast: Simply because I don’t think it makes ANYTHING really taste like cheese. I would rather just eliminate the cheese and stop trying to emulate it with something that tatses nothing like the cheese I so love and is so bad for me and my health. It just toys with my senses.
A to Z Foods: A list of 26 foods that I either love or hate, one for each letter, a challenge posed to any readers who would like to participate. I saw this at this-is -my-truth-now. Maybe it’s the foods your mom made you when you were a kid… oh… Happy Mother’s Day to all the mothers out there! xoxo
As a follow-up to last week’s fears from A to Z, this week we’re focusing on the foods we either love or absolutely hate (whichever you prefer), continuing the trend of the seventh day, ending the week on Sunday, as a list (we know I love them) of sorts that provides more in depth knowledge about me.
- Pick something that starts with that letter and add it to your own list. Don’t think about it… just come up with a couple ideas in under five seconds and choose the best of the bunch.
- It can be a hate or love, but not a specific restaurant or brand! I chose 13 things I loved and 13 things I hated. I’m all for equal opportunity!
- This week it’s foods you either love or hate… but next week will be something else. Add in any extra comments if you need to explain.
- It’s a fun game, but if you are nominated and DO NOT want to participate, you don’t have to. Just ignore it! Totally OK.
- You may not have been nominated, but you can totally participate by following these rules.
- Post it as a reply on the person’s blog where you found it. Also post it on your own blog as a new post.
- Should we use a tag so we can see all the responses? Suggestions… AtoZFood
- This may not go anywhere if there is no participation other than me. And that’s OK. The 365 Daily Challenge was about me to start, so I cannot expect or force anyone else.
- Have fun and get to know your online friends. Tell us when you post your 26 items. Thanks!
A to Z Foods I Love or Hate
A – Apples (love)
B – Beets (hate)
C – Cake (love to much)
D – Donuts (love to much)
E – Endive (eh)
F – French Fries (love)
G – Grapes (love)
H – Hummus (love)
I – Italian food (love
J – Juice (eh)
K – Kale (love/hate relationship)
L – Liverwurst (hate)
M – Mushrooms (hate)
N – Nutella (hate)
O – Olive Oil (love)
P – Peanuts (love)
Q – Quinoa (love)
R – Rhubarb (hate)
S – Squash (love winter/hate summer)
T – Taco’s (love mine)
U – Upside-down pineapple cake (love)
V – Vegetables (learning to love them)
W – Watermelon (love
X – Xylitol gum (hate)
Y – Yams (love)
Z – Zucchini (hate)
People You Are Tagging
NO ONE! Anyone who wants to participate should… But someone has to… I don’t want to feel like the guy in the video below!
Join me and pledge to go veg for a week (at least)!
For more info and to sign up (it’s free), just Pledge To Go Veg!
Esther’s Cheezeburger Tortilla Pizza
Cuisine: Esther approved, GF option if using GF tortillas
Prep Time: 15-20 minutes
Bake Time: 15 minutes
Serves: 4 -8″ pizzas
Author: Chef Linda
8 (8″) flour tortillas, forked to remove air pockets
Blush Sauce Ingredients
1 (14.5 oz) can organic diced tomatoes
1 Tablespoon ketchup
2 Tablespoons egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon pink himalayan salt
1/4 teaspoon fresh ground black pepper
1-(13.7 oz) package gardein-the ultimate beefless ground, defrosted and divided into 1 cup portions for each pizza
1-1/2 cups Daiya mozzarella style shreds
1-1/2 cups Daiya cheddar style shreds
(4) 1/4″ red onion slices, divided
(4) 1/4 cups diced pickles, divided
1 cup cherry tomatoes, sliced, divided
2 cups chopped lettuce, divided
Preheat the oven to 425F. Spray 4 pizza pans with cooking spray. Set aside.
1. Lay the 8 tortillas on your workspace. Use a fork and pierce random areas onto each tortilla. This will prevent the tortillas from expanding during baking. Lay one tortilla on each pizza pan.
2. In a small mixing bowl, combine the Daiya mozzarella and cheddar style shreds. Spread 1/4 cup Daiya cheese mixture onto each tortilla. Place the other tortillas on top of each cheese covered tortilla. Bake in the oven for 5 minutes. Remove from the oven.
2. Add the sauce ingredients to a small bowl. Stir until combined. Spread 1/2 cup sauce onto each pizza leaving about 1/4″ of sauce from the tortilla edge. Spread 1/2 cup Daiya cheese onto the sauce.
3. Place the beefless ground, red onion and tomatoes on the cheese layer.
4. Bake the pizzas for 10-12 minutes at 425F.
5. Remove the pizzas from the oven. Place the pickles and lettuce on the pizzas. Slice and serve. Add additional salt and pepper to taste
For more amazing recipes check out Esther’s Kitchen on Facebook
To find out more about the adorable Esther herself, check out her Facebook Page or her Website. I think you will fall in love with her, her kitty and pup siblings & her Dad’s like I did! If you want to join a great cause you can always join Esther’s Army! You can also find out more about Happily Ever Esther and see what the cause is all about!
Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy and healthy meatless meal. Yewguyz. I’m doing like a fusion of a toe tap and a jump squat right now (I just wrote squart, that should be a word) over the fact that you can make sweet potatoes in the slow cooker. And it’s not just that you can… Read More » Slow Cooker Loaded “Baked” Sweet Potatoes
I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!
Do you know your trigger foods? I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating. They trigger your binge reflex, or something. Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible. They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]
Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip