Happy Thanksgiving!

I hope that you all had a very wonderful Thanksgiving! I got to spend the day with both of my families and of course, I had plenty to eat too! I mean, just look at this awesome meal!! 

I had a lot of fun sharing all of my great Thanksgiving recipes with you all and I hope you had fun reading them and maybe even trying a few out! 

I have a lot to be thankful for this year, but I'm especially thankful for all of the wonderful people who have been reading my posts. 

Just earlier this week, this blog hit it's first big milestone of one thousand readers! 

I feel so blessed for the continued support.

Thank you all so much for continuing to support this page and for taking the time out to read my post each day!! 

Black Friday Ready Trail Mix Ideas.

Thanksgiving is only a few short hours away, which means that Black Friday is right around the corner.

In honor of the biggest shopping day, turned weekend, on the calendar I’m going to share some great ideas for some quick DIY trail mixes. If you are shopping or working, it’s important to keep you energy up.

Try some of these recipes!

1. The Salty & Super Sweet

Mix equal pars of cashews, chocolate chips, and sweetened coconut.

2. The Quad

Mix together pretzels, raisins, peanuts, and chocolate chips.

3. The Fruity Blend

Mix together equal parts banana chips, raisins, Bugles, and walnuts.

What do you put into your trail mix?

Are you planning on going out for Black Friday?

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Thanksgiving 2013: Pumpkin Pie

Today’s recipe is a quick and easy vegan spin on the best part of Thanksgiving, which is of course the pumpkin pie. (:

Pumpkin pie has always been a special part of the Thanksgiving meal at my house, because my family has a recipe that was passed down from my Grandmother. It, of course, includes milk and eggs, which takes it right off the menu for me. In response, I’ve created a recipe that I think will be equally delicious. I can’t wait to share this recipe with you all!

Now, if you don't want to make a pie this week, try this dairy-free pumpkin pie made my Wholly Wholesome.

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Vegan Pumpkin Pie

The Crust

Ingrédients: 

12 gram crackers

8 tbs of butter

1/4 cup of brown sugar

~1/4 cup of water

Directions: 

1. Using a large spoon, break your cram crackers into a fine powder.

2. Mix in the softened butter and brown sugar until thoroughly mixed. 

3. Slowly ad that water until the crust reaches a dough like consistency. 

4. Kneed the crust into a pie pan, until it forms that shape of the pie crust. 

Set aside the pie crust, it's time to make the filling. 

The Filling

Ingredients:

2 1/4 cups of canned pumpkin (NOT pie filling)

1/2 cup of sugar

1/4 cup of soy milk

1 tbsp butter, softened

1/4 cup maple syrup

3 tbsp corn starch

2 tsp of vanilla extract

2 tsp cinnamon 

1/2 tsp nutmeg

Directions: 

1. Mix together the pumpkin, sugar, soy milk, butter, maple syrup, corn starch, vanilla extract, cinnamon, and nutmeg together in a large bowl. 

2. Pour this mixture into the crust and smooth over the top. 

Bake at 400* for 45 minutes or until a tooth pick comes out clean. 

When it comes out of the oven it looks and smells AMAZING. 

Enjoy! 

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Thanksgiving 2013: Vegan Macaroni and Cheese

One of my favorite things to eat, both as a child and now as an adult, is macaroni and cheese. In fact, as a kid I'm quite sure I lived off of Kraft Mac & Cheese; but with the powdered 'cheese', milk, and butter it isn't the healthiest option.

Of course, going vegan makes finding a quality substitute a challenge. I've played around with different recipes and tried many different things. 

I showed you guys this quick microwave version, but today I want to share with you my favorite recipe for vegan friendly macaroni and cheese, that even the non-vegans will enjoy! (: 

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Vegan Macaroni and Cheese

Ingredients: 

1 1/2 lbs of macaroni noodles 

1 1/2 cups of soy milk

1 1/2 cups nutritional yeast

1 1/4 cups of water

3/4 cup of oil

1/2 block of firm tofu

1 tbsp salt 

1/2 tbsp of garlic salt

1/2 tbsp of onion powder

1 tbsp of mustard

1/3 cup of soy sauce

Directions: 

1. Boil the noodles, drain them, and place them into an 8x13 inch pan. 

2. Mix the all of the ingredients into a high speed blender and blend until thoroughly mixed together. 

3. Pour this mixture over the noodles.

Bake @ 350* for 20 minutes or until golden brown. 

Enjoy!

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Thanksgiving 2013: Green Bean Casserole

There are only six days until Thanksgiving; I’m already looking forward to getting together with my family and sharing this delicious recipe for green bean casserole.

I’m personally a big fan of this green bean casserole, which is really just a vegan-ized version of several different recipes that I’ve mixed together.

 I’ve made it in the past and can’t wait to make it again on Thanksgiving. (:

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Vegan Green Bean Casserole

Ingredients:

1 lb of green beans

1 cup of mushroom gravy (I’m using this brand)

3/4 cup of soy-milk

2 table spoons of olive oil

French’s French Fried Onions

Directions:

1. Snip off the ends of the green beans and snap them in half.

2. Boil the beans for 6 minutes and then, using a colander, drain them and run them under cold water (this will stop them from further cooking).

3. Mix together the mushroom gravy, soy-milk, and olive oil until blended.

4. In a medium sized casserole dish, place the green beans in the bottom and then pour the sauce over it.

5. Cover the top with the desired amount of fried onions and bake at 425* for 15 or 20 minutes, or until cooked throughout. 

Thanksgiving 2013: Mashed Potatoes

Today’s post is going to be one of my favorite dishes, not only for Thanksgiving, but also for just general southern comfort food.

I’m talking about mashed potatoes.

There are, of course, vegan mashed potatoes that come out of a box. In fact, the Idahoan Original Mashed Potatoes are a great example and you just have to substitute the milk and butter for soy milk and margarine. 

If I have the time though, I always prefer homemade mashed potatoes, made from actual potatoes. 

They are really simple to make, just follow these few steps below! (:

1. Peel your potatoes and slice them into small chunks. 

2. Simmer these chunks until they are soft enough to stab with a fork, this should take approximately 30 minutes, depending on the number of potatoes. 

3. Strain your potatoes and place them in a bowl with a liberal amount of butter. 

4. Using a potato masher, mush the potatoes until they reach the desired consistency. I personally like my potatoes to have some chunks in them.

5. Add some soy milk and stir together until they are a creamy consistency. 

 Who doesn't love mashed potatoes and peas?!? 

Enjoy! 

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Thanksgiving 2013: Cranberry Sauce

Today’s blog post is going to be about cranberry sauce, which goes great with the vegan stuffing recipe that I shared with you yesterday. 

There are plenty of great recipes out the internet for home made cranberry sauce on the internet, but I'm a creature of habit, and this cranberry sauce is what my family has eaten for as long as I can remember. 

Yes, it happens to be out of a can, but it is still really good. 

It only has 4 ingredients, which are: cranberries, high-fructose corn syrup, corn syrup, and water. 

It is delicious and flavorful, and will most definitely be a part of my Thanksgiving table. 

Enjoy!

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Thanksgiving 2013: Vegan Stuffing

Yesterday’s post was about vegan Turkey substitutes, so the logical next step of course is a great stuffing recipe. 

This is a vegan twist on a great family stuffing recipe. (:

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Vegan Stuffing

Ingredients: 

1/2 loaf of bread

2 tbs of olive oil

1 stalk of celery

1/2 onion

1/4 teaspoon sage (or to taste)

1/4 teaspoon thyme

~ 1 cup of vegetable broth 

Directions: 

1. Finely chop both the celery and onion. 

2. Next, sauté the mixture until they are browned. 

3. Break your loaf of bread into small chunks, then mix both into a large bowl. 

4. Mix in the olive oil, sage, and thyme. 

5. Slowly add the vegetable broth until the desired constancy. 

Stuffing should be moist, but not soggy. 

Place your stuffing into foil or a casserole dish and bake in the oven for one and half hours at 325, or until done. 

Enjoy!

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Just an update, I made this stuffing tonight and it was delicious. 

The trick is to make sure that enough vegetable broth to keep it moist, even after baking. 

Thanksgiving 2013: Turkey Substitutes

The most central part of any Thanksgiving table is the turkey, that is of course unless you don't eat turkey. (: 

Choosing not to eat turkey on Thanksgiving doesn't mean that you have to miss out on Thanksgiving traditions. 

In fact, whether you are looking for vegan or vegetarian options, you will have plenty of options to choose from. 

In fact, I've compiled a list of 5 vegan and vegetarian turkey substitutes that are sure to make your Thanksgiving feast complete. 

1. Quorn Turk'y Roast

This roast is of the vegetarian variety as it contains milk and eggs. Although it is one of the cheaper options, it does have some great pros, including the fact that it is soy free. 

If you like the idea of seasoning your own meal, much like you would have to do with a Turkey, this is the pick for you. 

Quorn products are very juicy and have a great texture that is very similar to that of real meat. 

The Quorn Turk'y Roast is very good, in fact before I was vegan this was my holiday favorite. 

2. Tofurky Vegetarian Feast

This roast is a vegan alternative to turkey made from tofu. This roast is stuffed with Tofurky’s signature Wild Rice Stuffing. Additionally it comes with a 'giblet' gravy.

This roast feed around 6 people, and it is definitely nice that it includes not only your Turkey alternative, but also your stuffing and gravy; making it a one stop kind of deal.

In Thanksgivings past I’ve served this, and in my experience this is very hit or miss. My guest either liked the Tofurky Roast very much or they weren’t fans.

Check out the Tofurky website for more information.

3. Vege USA Vegan Whole Turkey

This is the option that looks the most similar to an actual turkey. In addition, 

their website promises a 'subtle flavor and texture' the promises to have 'everyone asking for seconds'.

If looks are important to you, this would be the vegan option for you. It really does look just like a turkey! 

4. Gardein Savory Stuffed Turkey

If you haven’t ever heard of (Gardein) you should definitely check them out. They make a whole list of products that are vegan and while I’ve never had the (Savory Stuffed Turkey), I’ve always been impressed with their other products.

This product is perfect for one or two, as the package contains two small stuffed patties with gravy.

This will be the Turkey substitute that I will be serving this year at my Thanksgiving, since chances are I will be the only one eating any, but that's alright that just means more for me. (:

5. Field Roast Celebration Roast

The Field Roast is made from grain meat that has been mixed with butternut squash, mushrooms, and granny smith apples. 

It has a very distinct taste after being seasoned with sage, garlic, and lemon. 

I personally love the way the field roast tastes, and would recommend this as a great vegan alternative to turkey.

Which ones will you be trying this Thanksgiving? 

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Oreo Cookies: A Vegan Treat!

I don’t know about you guys, but it has been a long (but fun) week for me and I’m looking forward to the weekend and getting to relax a little bit with my friends and family.

In fact, I think a quick sugary pick me up it exactly what I need.

Today I want to tell you about one of my favorite ‘desserts’ of sorts. 

I'm talking about, Oreos! 

That's right, the delicious creme filled cookies of childhood are vegan friendly! 

I like to open my cookie up and add some peanut butter, before I put it back together and eat it.  After all, there is no wrong way to an Oreo. :) 

These sweet little delights are a perfect pick-me-up after a long week. Pick some up on your way home tonight, you know you wanna?!

Maybe you will find that they are soy milks favorite cookie too! 

Chili Baked Potato with Facon Bits.

Today's post is going to show you a great and quick meal idea, using the facon bits I talked about yesterday! 

One of my favorite ways to eat these yummy vegan bacon bits is on a baked potato with chili. 

This delicious meal is really simple and quick. 

Underneath all that delicious chili is a baked potato with butter. I've topped mine with facon bits, which complement the Boca crumbles. 

Try out this recipe today! 

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Facon Bits

Today's post is going to be about one of my favorite flavor add ins, facon bits.

Now, before you ask, facon bits are vegan bacon bits. Meaning they are fake bacon, get it facon?!

I'm talking about Betty Crocker Bac-Os.  These yummy vegan bacon flavored bits are the perfect add in to salads, baked potatoes, chili, soup, and so much more.

Let’s compare a serving of these vegan facon bits with the same amount to actual bacon.

Betty Crocker Bac-Os                           Real Bacon

Calories                   30 (10 from fat)                                    37 (19 from fat)

Total Fat                  1 gram                                             2.25 grams

Cholesterol          0 grams                                             7 mg

Sodium                  115 mg                                             330 mg

Protein                  3 grams                                             4.5 grams

I think that it is pretty clear that the vegan option here is healthier and honestly people can never tell the difference when I substitute it in dishes.

I can’t wait to show you my delicious recipe ideas tomorrow! (:

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A Vegan Review of Ruby Tuesday’s

So far it seems like all of the restaurants that I have showed you have ended up being fast food places. Today, I want to break this routine and talk about a nicer sit down restaurant.

A Vegan Review of Ruby Tuesday’s

Ruby Tuesday is probably most known for their salad bar, so it’s been a go to place for me to go out with my friends for quite a long time. Especially when I was in college because I could eat salad to my hearts content and my friends could order whatever non-vegan dish they wanted. It was a win-win.

Last week, on our date night, my boyfriend and I went out to Ruby Tuesfday’s beore going to see Thor. Which on a side note if you haven't seen yet, you should totally make plans to go, it was really good. 

This was my order: 

A Veggie Trio Combo, in which you can choose three sides, as well as soup or the salad bar. I choose the salad bar and for my sides; plain baked potato, steamed broccoli with no butter, and steamed green beans with no butter. 

This is my salad, dressed with oil and vinegar. I love the salad bar, because I can change up what I want every time I get a new  plate. 

This was my dinner plate, and my veggies were delicious. Though they did need some salt and pepper, since the seasoning they used was pre-mixed into the butter. 

These made for a great meal that I would totally recommend, keeping in mind that you could switch up the veggies if you so chose. :) 

Do you like Ruby Tuesday's? 

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Meatless Monday: Vegan Stir Fry

It’s Monday, which is not a fun day.

I would guess, your want to try something meatless.

Okay, so maybe I’m not the best at rhymes but I’ll bet you will love this stir-fry recipe.

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Vegan Stir Fry

Ingredients:

Canola Oil

Rice

Assorted Vegetables*

Soy Sauce (or other preferred sauce)

*I recommend using some or all of the following: mushrooms, onions, carrots, bean sprouts, peppers, zucchini, water chestnuts, baby corn, or really any other vegetable that you like. Your options are limitless!!

Directions:

1. Boil rice per the directions on the rice package.

2. Chop the veggies to the desired consistency.

3. Place them in a hot and oiled pan and cook them until as desired.

Frying Tip: I like to add water into my vegetables while they are cooking. I use a squeeze bottle but a cup works too! This extra water adds moisture to you veggies, which helps them from drying out. It also allows you to cut down on the oil that you need to use, which helps cut down on the fat.

4. When the veggies are close to done, mix the rice and soy sauce into the pan and mix together.

Serve & Enjoy!!

What veggies are you using? I’d love to see your spin on this delicious dish!!

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