Orange Cranberry Bundt

December 6th, 2016 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


INGREDIENTS:

1-1/2 cups white Whole Wheat Flour

2 tsp baking powder

1/4 tsp salt

1 Cup Plain Greek Yogurt or Sour cream

3/4 Cup sugar

3 Large eggs

Zest & Juice of 1 Large Orange

1/4 cup unsweetened Applesauce (if you don’t have applesauce then double the oil and add another 1/4 Cup of sugar)

1/4 Cup Avocado Oil 

1/2 tsp vanilla extract

1-3/4 cups of Fresh Cranberries

GLAZE:

1 Cup Powdered Sugar

1 Tbsp Milk or Half & Half

1/4-1/2 tsp extract of choice (I used coconut)

DIRECTIONS:

Preheat oven to 350F degrees. Spray an 8 or 10 Cup bundt pan with cooking or preferably baking spray. Set aside.

In a medium bowl. Whisk together Flour, baking powder and salt. Set aside. 

In a stand mixer with whisk attachment. Whisk together oil, applesauce and sugar until combined well , about 3 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream or yogurt. 

When incorporated add the flour mixture slowly on medium low speed scraping down the sides with a spatula. When this is all mixed together stir in the cranberries.

Bake for 50 minutes until a tester comes out clean. Let pan set for 15 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. 

Mix up your glaze ingredients and pour on top of cake after it’s completely cooled. 

Store cake covered in the refrigerator for up to a week. 

**Original Recipe adapted from That’s My Home

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Rating: 4.0/5 (5 votes cast)

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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Rating: 5.0/5 (2 votes cast)

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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Rating: 5.0/5 (2 votes cast)

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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Rating: 5.0/5 (2 votes cast)

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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Rating: 5.0/5 (2 votes cast)

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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Rating: 5.0/5 (2 votes cast)

Creamy Mushroom Gravy

October 23rd, 2016 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

INGREDIENTS:

2 Tbsp Vegan Stick or Butter

1 sweet onion, chopped

10 oz. Cremini (Baby Bella) Mushroom, wiped clean with a damp cloth and chopped or sliced

1 Cup Low Sodium Chicken Stock or Broth

1 Cup Unsweetened Original Ripple Milk or any plant based milk

2 Tbsp Flour

Salt & Pepper

DIRECTIONS:

Heat a deep 12″ skillet on medium high heat. Add your butter, then add the onions and some salt to taste. Lower the heat to medium-low and sauté until softened, stirring occasionally. About 5 minutes. Add mushrooms, some more salt just to taste. Sauté another 3-5 minutes. Sprinkle in the flour and store until all the moisture has been absorbed. Increase flame and whisk in the chicken stock. Bring to a boil then add your milk and keep stirring until it thickens. Season with pepper and serve over biscuits or mashed potatoes.

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Rating: 5.0/5 (2 votes cast)

  
INGREDIENTS:

5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)

3/4 Cups Milk ( any kind of brand will work including non dairy. )

3 Tbsp Butter (Vegan spread or coconut oil works well too)

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg

2-1/2 Cups Mini Marshmallows

DIRECTIONS:

When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn. 

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Rating: 5.0/5 (2 votes cast)

Pumpkin Cinnamon Rolls

November 25th, 2015 | Posted by Milana in Breads | Dessert | Thanksgiving - (0 Comments)


INGREDIENTS:

Yield: one 9×13 pan, about 13 med rolls

Prep Time: 30 minutes Cook Time: about 15 to 17 minutes

Total Time: 4+ hours or overnight, for rising

INGREDIENTS:

Dough:

3 1/4 cups Flour (I used White Whole Wheat Flour from Trader Joe’s), or as needed

1/4 cup cane or coconut sugar

2 Tbsp pumpkin pie spice

2 -1/4 tsp instant active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

pinch salt, to taste

1/2 cup vegan butter

1/2 cup Trader Joe’s Plain Cultured Cashew Beverage

1/2 cup organic pumpkin puree

1 large egg, lightly whisked

Filling:

4 tablespoons vegan butter or coconut oil (if using butter it has to be very soft – let it sit out while dough is rising)

1 cup light brown sugar, packed

2 Tbsp ground cinnamon

Cream Cheese Glaze:
4 ounces vegan cream cheese, room temperature – let it sit out on the second rise or while rolls bake.

1-1/2 cups confectioners’ sugar

pinch sea salt, optional and to taste (helps balance the sweetness)

about 3 Tbsp unsweetened plant based milk

DIRECTIONS:

1. Dough – To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.

2. In 2-cup glass measuring cup or microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.

3. Add buttermilk and pumpkin to melted butter and warm, about 45 seconds on high power in the microwave. (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

4. Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.

5. In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.

6. Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.

7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.

8. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.

9. While dough rises, line a 9×13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.

10. Rolling Out the Dough – After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.

11. Filling – Using an offset spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.

12. Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.

13. Slicing the Dough – Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.

14. Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.

15. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.

16. Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with clean kitchen towel.

17. Make Straight Through – Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.

18.Or…Make as Overnight Rolls – Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.

19. Baking -For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.

20. Cream Cheese Glaze – In a medium bowl, add cream cheese, confectioners’ sugar, optional salt, 3 tablespoons milk, and whisk or beat with a handheld electric mixer until smooth and combined. Add milk as needed until desired consistency is reached.

21. Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.

22. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in microwave for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

Original Recipe Adapted from Averie Cooks.

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Rating: 5.0/5 (2 votes cast)

Pumpkin Chocolate Chip Cookies

November 14th, 2015 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

  
Yields: 33 cookies

INGREDIENTS:

1 cup pumpkin puree

1 cup sugar of choice

1/4 cup avocado oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

1 large egg

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon 1% milk or almond milk

1 cup dark chocolate chunks or chips (I did half mini semi sweet chocolate chips and half dark chocolate chunks)

INGREDIENTS:

Heat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet with cooking spray if you don’t have parchment paper).
In the bowl of a stand mixer with paddle attachment combine pumpkin, sugar, oil, applesauce, vanilla and egg. Mix until well combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. In another small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well until incorporated. 

Add in the chocolate chips and stir until evenly combined.

Using a small cookie scoop(medium scoop is equal to 1 tablespoon), drop mounds of the cookie dough on the prepared cookie sheets.

Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

** Original Recipe was adapted from A Family Feast

  

   

 

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Rating: 5.0/5 (2 votes cast)