Thanksvegan…Round 3


We vegan’s can be very adamant about what we don’t eat; meat, dairy, eggs or anything else that comes from animals. But what I want to write about is what vegans DO eat.

We eat fruits and vegetables, lots of fruits and vegetables. We eat nuts, seeds and grains. We consume beans, tofu, tempeh. We drink coffee and wine and beer and juice and tea. We eat cookies and cupcakes and ice cream and doughnuts. We use olive oil, flax  oil, avocado oils, coconut oils, variety of seasonings and herbs. We eat dark chocolate! We enjoy flax, almond, soy, coconut, rice and cashew milk. We eat pizza, bread, pasta, nachos and burgers. We get plenty of protein. We are not starving, we are full of abundance and life that comes from our food. We are happy, we are healthy, we are fulfilled. We do not miss eating meat, eggs or dairy because, well, with all the delicious plant-based foods out there, what’s to be missed.

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In honor of what vegans do eat, I want to share my 2015 Thanksgiving recipes with you. I made everything here on Thanksgiving night this year, and it all came out pretty darn amazing. Enjoy!!!




  • 1 Acorn Squash, cut in half
  • ½ cup walnuts, roughly chopped
  • ½ cup cranberries, frozen or fresh
  • 4 tablespoons brown sugar
  • 2 tablespoons vegan butter


Turn your oven to 375F. Combine walnuts, cranberries and brown sugar. Toss to combine. Cut each acorn squash in half. Remove and discard seeds. Split the mixture between two halves of the squash. Top with 1 tablespoon butter each half. Place in a baking dish, loosely cover with foil and bake in a for 1 hour 15 minutes, to 1 hour 30 minutes, or until fork inserted into the squash goes in easily. Remove from the oven, place on a plate and serve right away. With each spoonful try to catch a little bit of everything, the walnuts, the cranberries and some of the syrup built up at the bottom of the squash. If it is not sweet enough, add a spoon of honey. Serves two.

Recipe from:




  • 1 half round loaf of Rosemary Artisan Bread, toasted, sliced thick and cubed
  • 1/2 cup dried cranberries (original recipe called for currents but I decided to use cranberries instead)
  • 1 1/2 cup Vegetable Stock
  • 1 cup rinsed, chopped Baby Bella Mushrooms
  • 1 medium Onion, diced
  • 3 -4 Celery Stalks, washed, rough dice
  • 2 Tbs. Vegan Butter
  • 2 Tbs. Olive Oil
  • 1 tsp Garlic powder
  • 1/2 tsp dried Rosemary, minced well
  • 1/2 – 1 tsp Black Pepper – to taste
  • 1/2 tsp. Fennel Seeds, minced well (Optional)
  • pinch of Sea Salt, more depending on your Vegetable Broth


Toast and cube bread slices. Add the dried Currants to the Vegetable stock to soak while you prepare the vegetables. In a large saute pan, heat butter and oil on medium low heat. Add in Onion, Celery and Mushrooms. Stir vegetables over low heat until the Onion has softened and begins to become translucent. Add in the dried Rosemary, Garlic, Black Pepper and Fennel. Stir to cook 5 minutes more then remove from heat. Pour in the Vegetable stock with soaked Currants to the pan and stir. Add in the toasted Bread cubes. Transfer the mixed stuffing to a medium size bake pan. Bake stuffing covered with foil wrap at 375 degrees for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes at 375. Let stuffing stand for 10 to 15 minutes prior to serving. Makes about 6 – 7 servings.

Recipe from:




  • 3 tbsp. olive oil, divided
  • 8 shallots, halved and thinly sliced
  • 2 lbs. fresh green beans, trimmed
  • salt + pepper to taste


Heat 1 tablespoon of oil in a large skillet over low heat. Add shallots and a pinch of salt. Cook until caramelized, stirring occasionally at first and more frequently as shallots begin to brown. Depending on your stove, this could take between a half an hour to a little over an hour. Preheat oven to 400 degrees. Toss green beans with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 10-15 minutes, or until tender and just beginning to brown. Transfer to serving dish and top with shallots.

Recipe from:




  • ½ of a large white/yellow onion, finely chopped, enough for one heaping cup
  • 3 extra large cloves of garlic, minced
  • 2 cups LOW sodium veggie broth, separated
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons brown rice flour
  • 2 long sprigs of fresh thyme
  • 2 tablespoons nutritional yeast
  • ¼ cup + 1 tablespoon Cabernet Sauvignon


It’s best to have all of your ingredients measured out and ready to go, so as the sauce is cooking, it is very easy to quickly add the ingredients. Add your onion, garlic, ONLY 1 cup of the broth, salt and pepper to a small pot and stir it well. Bring to a boil and once boiling, turn the heat down to between medium and low and put a lid on. Let it cook for 10 minutes, stirring a couple of times during along the bottom and sides. After 10 minutes, it should have greatly reduced by about half, with some broth still remaining. Very slowly add the brown rice flour to the pot while whisking at the same time, so it blends in easily and doesn’t clump. It will start to thicken immediately. Add your remaining 1 cup of broth, cabernet, nutritional yeast and sprigs of fresh thyme and stir. You will be adding the sprigs whole, as the herbs will fall off on their own as it cooks. Bring the gravy back to a boil and once boiling, turn to the lowest heat setting and cover. Cook for 15-20 minutes until it has thickened up nicely. Check on it a few times during, stirring the sides and bottom. I cooked mine for exactly 20 minutes. If you want it a bit thicker in the end, just cook it a little longer or very slowly whisk in another tablespoon of flour. Rice flour is much easier to work with than regular flour and blends in well when whisked in slowly. Now remove from heat and pull out the sticks from the thyme and discard. Using a hand immersion blender, VERY carefully blend it up to a smooth consistency. Just pulse it a few times going around the pan. Be very careful to watch for spatter. If you don’t have an immersion blender, just add it to a food processor to blend up, or eat it as is with the texture. Blending it does thicken it up some. makes 1 1/2 cups

Recipe from:




  • 1 large cauliflower, chopped into florets
  • 2 big cloves of roasted garlic (or 1 clove raw garlic)
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan margarine
  • 1 tbsp fresh chives, chopped
  • salt & pepper


Chop the head of cauliflower into small florets. Place cauliflower in a large pot and fill with just enough water to cover the florets. Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes. Drain the cauliflower well. Place the cauliflower in a large bowl, and puree with potato masher or immersion (stick) blender. Mix in remaining ingredients, seasoning with salt and pepper, to taste. Serves four.

Recipe from:



  • 1 Tablespoon Orange Zest (about 1 large orange)
  • 4 Tablespoons Fresh Squeezed Orange Juice
  • 3 Tablespoons Cranberry Juice
  • ⅓ Cup Dark or Light Brown Sugar
  • ½ Cup Honey
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Ground Ginger
  • ¼-1/2 Teaspoon Chili Powder
  • 1 12 ounce Bag Fresh Cranberries
  • 1 Cup Frozen Blackberries


Heat a medium saucepan over medium heat and add the cranberry juice, orange juice (reserving the zest for the end), brown sugar, honey, cinnamon, ginger and chili powder. Bring to a boil and turn to medium low. Allow to simmer for 5 minutes. Add the cranberries and continue to simmer for 5 minutes. Add the blackberries and cook an additional 5-10 minutes or until the berries have popped and the sauce is beginning to thicken. Remove from the heat and stir in the orange zest. Allow to cool in the fridge for at least 1 hour, covered in a dish. Sit at room temperature for a bit before serving to take the chill off. Makes 4-6 servings

Recipe from:

And just so you know I’m not lying, here are actual non-edited, non-professional photos from my Thanksgiving table.

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