Vegan Whipped Potatoes with Chives

November 25th, 2016 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

INGREDIENTS:

8 medium Golden Potatoes (I use Trader Joe’s Brand), peeled and chopped into uniform chunks

1 Tbsp Salt (for boiling water)

3/4 Cup reserved potato stock

2 Tbsp Vegan Shortening

1/2 Cup Trader Joe’s Vegan Spread/Mayo

2 Tbsp Vegan Sour Cream

1/2 tsp finely ground black pepper

3 Tbsp chopped Fresh Chives

Stand/ Hand Mixer with whisk attachment

DIRECTIONS:

Put chopped potatoes into a pot and fill with water, top with a lid and bring to a boil on high heat. Once it starts boiling take the lid off and lower the heat to medium. Boil for about 20-25 min. Reserve 3/4 cups of liquid. Drain the rest. Add your potatoes into the stand mixer or a bowl if you’re using a hand mixer. Add the vegan shortening and with a whisk them on low for a few seconds scraping down the sides to make sure it whips every piece of potato. Slowly add the potato stock until it reaches a smoother consistency. Sometime you don’t need all 3/4 cups of the liquid. Then add the vegan spread, Sour Supreme, Chives and pepper and whip them a few seconds more to combine the ingredients. Done! Delicious, creamy, fast and easy whipped potatoes that everyone will enjoy!

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Oven Roasted Mushrooms with Thyme & Garlic

November 23rd, 2016 | Posted by Milana in Appetizers | Recipes - (0 Comments)


INGREDIENTS:

16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or avocado oil

2 cloves garlic, minced or shredded

3 tbsp coconut oil, melted

2 tbsp fresh thyme, chopped

½ tsp garlic powder

5 tbsp Whole Wheat Panko breadcrumbs

1-½ tbsp lemon juice

1/4 tsp salt and ground black pepper 

DIRECTIONS:

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.

Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.

In a small bowl, mix together the melted coconut oil, garlic, thyme, lemon juice and seasoning.

Spoon a little garlic oil on to each mushroom, then lightly press the breadcrumbs on top.

Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

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Vegan Broccoli Cauliflower Casserole

November 23rd, 2016 | Posted by Milana in Thanksgiving - (0 Comments)

20 mins Prep time

40 mins Cook time

INGREDIENTS:

1/2 cup plain whole wheat  bread crumbs

3 Tbsp Nutritional Yeast

4 Tbsp coconut oil or vegan stick, melted, divided

1- 1/2 tsp  Italian Seasoning, divided

1 Large head of broccoli florets

1 Large Head of Cauliflower florets

1 large Sweet onion, chopped

2 Tbsp Unbleached  flour

1 tsp dried Garlic

1/2 tsp salt

1/4 tsp Black Pepper

1 -1/4 cups Any Milk on Hand (unsweetened)

4 ounces (1/2 package) Vegan Cream Cheese

DIRECTIONS:

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Nutritional Yeast , 2 tablespoons melted coconut oil/ vegan stick and 1/2 tsp of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 Tbsp oil/ stick in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic, salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese, cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

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Perfect Turkey Gravy

November 22nd, 2016 | Posted by Milana in Thanksgiving - (0 Comments)

INGREDIENTS:

1/2 Cup coconut oil or 1 stick of Butter or Vegan Stick

1 tsp finely ground black pepper

1/2 Cup Unbleached All Purpose Flour 

4 cups Turkey Drippings or Chicken Stock

DIRECTIONS:

*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.

*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.

In a large saucepan, melt oil or butter over medium-low heat.

Sprinkle in 1 teaspoon coarse black pepper

Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine.

After a few minutes, the flour will be well incorporated into the butter/ oil. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.

Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.

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Whole Roasted Herbed Turkey

November 16th, 2016 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)


INGREDIENTS:

1 Whole Turkey (12-24lbs), fresh or completely thawed

1 Reynolds® Oven Bag, Turkey Size

2 Tbsp Flour

2-3 Stalks of Celery, roughly chopped

2 Sweet onions, roughly chopped

4 Tbsp Avocado oil, Vegan Stick, or Coconut Oil

2 Tbsp Fresh Sage, minced well (or 1 Tbsp dried)

1 Tbsp each of Fresh Thyme, Basil, and Rosemary or 2 tsp dried

1 Tbsp Smoked Paprika

1 tsp salt

1/2 tsp pepper

Large Roasting Pan at least 2″ deep

DIRECTIONS:

Heat oven to 350F. Shake Flour in oven bag; place in roasting pan. Spray inside of bag with cooking spray, if desired to reduce sticking with large turkeys. Add celery and onions to the bag. Remove neck and giblets from turkey. Rinse turkey and pat dry with paper towel. Combine oil, herbs and seasonings in a small bowl. Rub evenly all over the turkey. Place turkey in the oven bag on top of the onions and celery. Close oven bag with nylon tie or kitchen twine. Cut 6 1/2″ slits on top. Insert meat thermometer through slit in bag into the thickest part of inner thigh not touching the bone. Tuck ends of bag in pan. Bake until meat thermometer reads 180F.

⚫️1.5-2 hours for 10-12lb turkey

⚫️2-2.25 hours for 12-16lb turkey

⚫️2.25-2.50 hours for 16-20lb turkey

⚫️2.50-3 hours for 20-24lbs turkey

**** ADD 1/2 hour for stuffed turkey. For easy slicing , let stand in bag 15 min.

ESTIMATE 1/2 lb. per person for generous Servings with leftovers.

🔷Recipe adapted from Reynolds® Cooking Guide. 

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Riced Cauliflower Cakes

November 11th, 2016 | Posted by Milana in Appetizers - (0 Comments)

I take of cauliflower has been analyzed in relationship to a variety of different disease risks. When consumed at least once per week, cauliflower has been associated with decreased risk of colorectal cancer and has been shown to be associated with a greater decrease of risk than broccoli (when consumed in a comparable amount). In terms of prostate cancer risk, cauliflower and broccoli have shown a similar ability to decrease risk. While we have not seen individual studies focused exclusively on the relationship between cauliflower and cardiovascular diseases, cauliflower has been included along with other cruciferous vegetables (most commonly broccoli and cabbage) in studies on cardiovascular diseases and has been repeatedly associated with decrease risk. Because of its ability to bind bile acids, intake of cooked cauliflower has also been linked to better regulation of blood cholesterol. In one study focusing on intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, incidence of obesity was reduced when women in the study increased their servings over time by about 3 servings per day. (WHFoods, 2016) For further details about the benefits of consuming Cauliflower, CLICK HERE. 

INGREDIENTS:

1 large head of Cauliflower, rices in food processor or chopped finely to resemble rice

2 tsp garlic powder 

1 tsp smoked paprika

1 tsp zahtar spice

1/2 tsp ground cumin

2 eggs

3 Tbsp Whole Wheat Flour

1 Tbsp melted coconut oil
Mix everything in a bowl. Set aside. In a large pan. Heat 2 Tbsp of avocado oil and drop 1/4 Cup of mixture and flatten slightly. Fry on medium heat 2 min each side.  Enjoy!

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Vegan Mac & “Cheese”

November 1st, 2016 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

Omg I’m so excited!!!!! I’m testing out recipes that will hopefully feature at this years Thanksgiving Feast and I’m so psyched because this Vegan Mac & “Cheese” recipe is bomb and I can’t wait for you to give it a try! I did not use any imitation cheeses or weird ingredients. This recipe has all the cheesy flavor and texture of the real thing without the dairy and the guilt! If you’re a Classical Mac & Cheese type of person but are either trying out a more vegan lifestyle, or just trying to cut out dairy then you will LOVE this recipe! 

INGREDIENTS:

2 small yellow potatoes, peeled, chopped

1 large carrot, peeled, chopped

1 small sweet onion, cut into large wedges

1 garlic clove, minced or grated

1/2 cup cashews, raw & unsalted

2 tsp sea salt

2 Tbsp nutritional yeast flakes, can be found at any health food store

About 4 cups cooked macaroni of your choice

DIRECTIONS:

Boil water in a medium pot. Add carrots and potatoes and cook for 10 minutes. Add Onion and Cook until everything is soft (about an additional 15 min). 

Once everything is done, reserve about a cup and a half of the water from the boiled veggies.  Add vegetables to a blender along with cashews, garlic, and the reserved water. 

 Add salt and nutritional yeast and blend until smooth.

Pour over prepared pasta and mix well.

 Optional: garnish with parsley and bread crumbs (or even fried onion!).

**Recipe adapted from Map Lealps. 

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