Raw & Vegan Thanksgiving Recipes

From: Fully Raw

 

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Pumpkin Pot Pie

From:

Earthy Feast

 

 

 

 

 

 

Beth’s Vegetarian Thanksgiving Feast From: Kin Community

 

For Written Ingredients & Instructions Click Here 

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Roasted Butternut Squash Risotto  

From:

Cookie + Kate

 

 

 

 

 

 

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Quinoa-Stuffed Acorn Squash Rings 

From:

Rikki Snyder

 

 

 

 

 

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A Thanksgiving feast for vegetarians and omnivores alike

 

Pumpkin Gingerbread Pie

Easy and Cruelty Free Pie From Making Thyme For Health , Sarah’s recipes are nothing short of amazing!

Vegan Pumpkin Gingerbread Pie- a simple recipe for ginger-spiced pumpkin pie that’s made in a blender and cooked in a gingersnap crust …

Recipe For: Vegan Pumpkin Gingerbread Pie

Mango rice bowl with spicy tahini sauce

This sounds deeelicious!

Next week I am putting this dish on my table!

Courtesy of

art of being fabulous!

It’s getting a little cold out these days. I don’t know what I was expecting since it’s mid-November and I live in Canada! We have experienced unseasonably warm weather in Toronto…

 Mango rice bowl with spicy tahini sauce

Potatoes & A Recipe

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In the U.S. there are more than 100 varieties of potatoes. Each of them fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. If you want to learn more about potato varieties, follow the link below!

The Potato Association Of America

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Vegetable Quinoa Croquettes

Makes 16 croquettes

Ingredients:
1 cup dry quinoa
8 oz. sweet potato, peeled, diced, steamed, mashed
8 oz. white potato, peeled, diced, steamed, mashed
1 cup red onion, finely diced
½ cup red pepper, finely diced
4 cloves garlic, crushed
2 tbsp. olive oil plus 1 tbsp. to brown the croquettes
1/3 cup fresh cilantro, chopped
14 oz. white beans, drained and rinsed
1 tsp. dried Italian seasoning
1 tsp. ground cumin
Juice of one lime
1 tsp. sea salt

Directions:
1. Cook quinoa in 2 cups water, yielding 3 cups cooked quinoa, cooled.
2. In a large mixing bowl, combine the cooked quinoa, mashed sweet potato, and mashed white potato.
3. Sauté the onion, red pepper, and crushed garlic in 2 tbsp. olive oil for 2 – 3 minutes until translucent. Allow to cool, then add to the mixing bowl.
4. Add remaining ingredients to the bowl. Stir or combine by hand.
5. Heat olive oil in sauté pan over medium heat. Form mixture into croquettes and gently turn into the pan.
6. Heat through while browning gently on both sides. Remove from heat and slide directly onto a dining plate. Repeat until you have enough for you and your dinner crowd.
7. These patties are tender and fragile, so handle them as little as possible by turning them onto a dinner plate directly from the sauté pan if possible for the nicest presentation.

 

Winter Squash & A Recipe

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Pecan and Sage-Stuffed Acorn Squash
INGREDIENTS:
1 large acorn squash, halved and seeded
1 shallot, diced
2 cloves garlic, diced
1/4 cup celery, diced
1/4 cup dried cranberries
1/2 cup cooked quinoa
2 tablespoons pecans, chopped
1 tablespoon balsamic vinegar
2 tablespoons smart balance or butter
2 tablespoons fresh sage, chopped
1/4 cup dried unsulfured apricots, diced
INSTRUCTIONS:
Bake acorn squash halves face down in 1/2 inch water for 45 minutes at 350 degrees F.
Saute shallot, garlic, celery and red cranberries in a hot, dry stainless steel pan for 2-3 minutes, stirring constantly. Stir in the quinoa, pecans, vinegar, butter, sage, and apricots
Turn acorn squash face up and stuff with quinoa mixture. Bake for an additional 15 minutes.
Serve with a sprinkle of diced red pepper on top.

Gifts of Autumn + a recipe

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He really is the better half 💗 My super amazing hubby likes to surprise me with gifts. Which he knows I love because they are unplanned, spur of the moment and not given at the traditional birthday, Christmas, Yule, etc…. We exchange gifts for those too, but he likes me to feel pampered and will get me things I would never spend the money on because “they aren’t practical”. And he wants more for me.

So after opening my super awesome presents I decided a great accompaniment  to the fruit would be a nice hot cup of semi-homemade cider. The apples are wrapped in chocolate and caramel so the sound of cider along with the fruit sounded so good! So I made some cider!

 

 

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Throw It Together Quick Cider

4-5 cups apple juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

a couple drops of artificial caramel, or rum flavoring, to taste (optional)

garnish with a cinnamon stick or apple slice (if you have it and want to make it pretty)

 

Heat the apple juice and spices in a small pot, stir over medium heat, reducing heat as it starts to get hotter. Keep stirring so the spices fully dissolve or you will have clumps in your cider. Last, before removing from heat add in the artificial  flavoring if adding it, stir for a moment or two. Serve hot and enjoy a cozy cup of autumnautumn_leaves_png3582

 

 

Lemons & A Recipe (or two)

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Pan fried  Cauliflower Gnocchi with Lemon & Rosemary Sauce

Ingredients
  • 1 medium cauliflower head
  • little over 1/2 lb  silken tofu
  • 2 tablespoons lime juice
  • 2 tablespoons of chives
  • 1 teaspoon salt
  • ¾ cup (to 1 cup) of gluten free flour, plus extra for dusting

 

Lemon & Rosemary sauce:
  • ¼ cup smart balance
  • 3 tablespoons olive oil
  • 1 small brown onion chopped
  • 1 tablespoon lemon zest
  • 2 teaspoons freshly chopped rosemary
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons vegan Parmesan
  • Pinch of salt
  • Pinch of ground black pepper
Instructions
  1. Break up cauliflower, discard leaves & stem. Put through a food processor until a fine rice texture
  2. Place into a microwavable bowl, cover with plastic & microwave on high for three minutes
  3. Allow to cool to a point where you can handle it. Place into a cheesecloth & squeeze out as much liquid as you can
  4. Return to the bowl & using your hands, mix through silken tofu, lime juice, chives & salt
  5. Add flour & mix to a dough then knead of a lightly floured bench (the dough will be quite soft but does come together once boiled – just handle gently)
  6. Cut into workable portions & roll into small logs about 1 cm in diameter & then cut 1 cm portions off. Place on a wire rack & allow to cool in the fridge for about a hour (or longer if you are making well in advance)
  7. Boil a pot of water, add a little extra salt & cook in batches. Remove from water with a slotted spoon 2-3 minutes in or once they rise to the surface. Drain in a colander
  8. To make the sauce, heat all ingredients in a saucepan until melted, combined & heated through.
  9. Once the gnocchi is drained, fry in a fry pan with a little margarine until brown on the outside
  10. Place on top of salad of choice: spinach & halved cherry tomatoes for example
  11. Drizzle with sauce

recipe source: unknown, it was shared with me

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Creamy Cauliflower Soup | Gimme Some Oven

HAVE to make this and so I HAD to share it 🍵

Found @ Gimme Some Oven

This Creamy Cauliflower Soup recipe is made with healthier ingredients, it’s quick and easy to make, and it is so comforting and tasty!

Source: Creamy Cauliflower Soup | Gimme Some Oven

Parmesan, Lemon & Thyme Cauliflower

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Cauliflower with Parmesan, Lemon & Thyme
Serves 6

INGREDIENTS

1 Large Head Cauliflower (about 2 pounds), broken into florets
3 Tbsp Olive Oil
4 Garlic Cloves, thinly sliced
1 Shallot, sliced
4 Sprigs Thyme
2 Lemons, thinly sliced
¼ Cup Parmesan, grated
Coarse Salt and Freshly Ground Pepper
DIRECTIONS

Preheat oven to 475°F

On two rimmed baking sheets, toss cauliflower with oil, garlic, and lemons; season generously with salt and pepper. Tuck shallot slices and sprigs of thyme underneath the cauliflower. Roast for 25 to 30 minutes until brown and tender, tossing once halfway through. Serve with grated parmesan on top.

Yams & A Recipe

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yam noodles with sweet sauce, marinated mushrooms & sesame seeds
serves one
marinated mushrooms:
4 mushrooms
1 teaspoons sesame oil (optional but recommended) 
1 teaspoon tamari
sweet miso sauce:
2 tablespoons of nutritional yeast
1 tablespoon agave/maple syrup/raw honey
1 tablespoon miso
1 tablespoons hummus (not raw, too bad)
1 peeled garlic clove
2 tablespoons mustard
3-5 tablespoons water, as needed
1 tablespoon sesame seeds
Yam noodles:
1 peeled yam
To make the mushrooms: slice them really thin then rub in the oil and tamari. Put them in a warm spot (I put them in my oven at its lowest temperature) and forget about them for a minute.
To make the sauce: blend all ingredients except sesame seeds together until smooth. Add whatever else you want. Then toss in the sesame seeds by hand. Set aside.
To make the noodles: put the yam through your spiral slicer (spirooli) or slice on a mandolin  Then cover them with the sauce and them get to know each other for a few minutes. The noodles will soften and pick up more flavour. Now remember your marinating fungi friends being warmed somewhere? Add those on top, and sprinkle on some more sesame seeds and raisins. Yum. Yams, man.