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: 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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Quick and Easy Vegan "Coke-cakes"!

I'm going out tonight to a birthday celebration for a co-worker and very good friend and I'm bringing cupcakes. (:

I can't wait to share these cupcakes with them and of course you all. (: (: 

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Vegan Coke-cakes!

Ingredients: 

1 box of cake mix

1 8oz can of brown soda 

I'm using Duncan Hines Dark Chocolate Fudge Cake Mix & a can of Coca-Cola. 

Directions: 

1. Dump your cake mix into a bowl. 

2. Pour in you can of soda slowly, keeping in mind the carbonation will still cause it to foam up. 

3. Mix until you have reached one solid consistency and dish out into your cupcake tins!

When they come out, decorate them as you wish. I used Duncan Hines Frosting Creations and some colorful sprinkles! 

Enjoy!!

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Vegan Muffins

Following yesterday's egg substitute review, I thought that I would share an easy and simple muffin recipe with y'all. 

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Simple & Basic Muffins 

Ingredients: 

2 cups of flour

1/2 cup sugar

1 tsp salt

1 tbs baking powder

1 cup soy milk

1/2 stick vegan margarine 

Egg substitute for one egg (I'm using Ener-G) 

Directions: 

1. Measure out the Ener-G Egg Substitute, whisk it together, and set it aside. 

2. Mix together the dry ingredients in one large bowl, and set those aside as well. 

3. Melt your butter in the microwave and mix into the dry ingredients. 

4. Next mix in the milk, and stir until the batter is one consistency. 

5. Fold in your egg substitute. 

6. Dish into muffin pans and bake at 400* F for 20 minutes.  

They came out of the oven, warm & delicious. I added a little butter to mine and it was absolutely scrumptious. 

If you try this recapie, let me know what you think!

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Egg Substitutes.

Baked goods and sweets are a really easy way to incorporate vegan into your diet. In fact, I love to make a tray of muffins, a dozen cupcakes, or even a nice plate of cupcakes.

When looking at recipes, most of them call for milk, eggs, and butter.

I've shared with you guys my favorite butter and milk substitutes, so today's post will be about egg substitutes. 

My favorite egg substitute is made by a company called ENER G and it's creatively called Egg Replacer: A Culinary Egg Substitute. 

There is a peak of what the box looks like. (:

To use this, all you have to do is mix the Egg Replacer powder with water and whisk together. 

This is the easiest egg replacer to use, because all you have to do is adjust the measurements for how many eggs your recipe calls for. 

This powder is both gluten and wheat free. It contains no casein, dairy, yeast, egg, soy, or nut; as well as having little to no sodium. It contains no artificial flavoring or preservatives, has no added sugar and has 0 cholesterol. 

It will run you upwards of 10 USD to buy this at you local store, but I've seen it on the Ener-G website for as little as $7.35. 

It might seem expensive for some, but it has a much longer shelf life then eggs and the box lasts for quite a long time. 

I've had my box for over 2 years, I use it all the time, and it's still half full. 

There are other great egg substitutes too! Some of my other favorite substitutes* are:

- 4oz of soda, works great in cake batter

- 1 large banana mashed, works great in cookies (especially oatmeal raisin)

- 1/4 cup of vegetable oil in cake batter

-1/3 cup of applesauce

-1/4 cup of blended silken tofu

-1/4 cup of yogurt, you can use a regular or soy variety 

-1 tbs of water & 1 tbs of vinegar, mixed with 1 tsp of baking powder

*All listed substitutes are for 1 egg. 

Do you have a favorite egg substitute? 

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Meatless Monday: Fried Avocado Tacos

It's Monday, which means it's time for another Meatless Monday recipe! (: 

Today's recipe is a little unconventional, but it's delicious none the less. 

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Fried Avocado Tacos.

You will need: 

A frying pan 

A spatula 

A knife

A cutting board

3 small bowls

Ingredients: 

Small flour tortillas

Black Beans

Onions

Avocados

Flour

Water

Shredded Lettuce 

Salsa 

Directions: 

**Before you start prepping your avocado, I recommend that you begin heating a frying pan with about 1/4 inch of olive oil, so that your oil will be hot when you are ready to start cooking**

1. Using the knife, slice open the avocado and slice it length wise into long slices. 

2. Dip your avocado into water, then roll it in your bowl of flour, and once it is thoroughly covered it is read to fry. 

3. Place these slices into your pan, flipping them over after about 5 minutes.

You want the outside to be crispy, but for the best taste you want to keep the inside soft and creamy. 

4. When they are ready, pull them out of the frying pan (I recommend using tongs) and place your avocado slices on some paper towels to help absorb any extra oil. 

**Since I had the pan and the oil already heated up, I chose to go ahead and sauté my onions as well. This is a completely optional step, depending on how you like your onions. 

Now it's time to build you tacos!

I built this scrumptious taco, by layering black beans and onions on the bottom of my soft taco shell. Then I placed several slices of avocado into my taco and covered that with lettuce, salsa, a little salt, and some pepper. 

I served my tacos with margaritas, and they were a big hit! The avocado slices were the perfect touch to my tacos, they had that extra little crunch on the outside but maintained there smooth creamy rich texture on the inside. They complemented the salsa and other vegetables quite nicely. 

If you give this recipe a try, I would love to know what you think!

Enjoy!

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Crescent Rolls

The best part of November 1^st is getting to eat all the Halloween candy from last night, whether it be from your own trick-o-treating adventure or candy that never got handed out.

So, in honor of that, I’m going to break my routine once again tonight. Instead of posting about something sweet, I’m going to assume that everyone else has their fill of sweets at home to eat and talk about a meal staple in my house.

I’m a big fan of breads, whether it is for a sandwich or with pasta or even with a little butter as a snack.

One of the staple breads that I keep in my fridge at all times, is the Pillsbury Original Crescent Rolls. 

Pop them out of the can, roll them up, and throw them on a cookie sheet. 

In 11-13 minutes they come out of the over warm and golden brown! They are quick and delicious and work great as a side to pasta, soups, and stews in the winter when a nice warm bread complements your meal perfectly. 

Add a little butter and just look how delicious this looks! So flakey and wonderful, plus they are only 100 calories a roll! (:

Have you ever tried these crescent rolls? What did you think about them?!

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Enjoy!

Happy Halloween!

HAPPY HALLOWEEN!

I hope you all had a very spooky, safe, and fun Halloween. (:

I had a blast Trick-o-Treating, carving pumpkins, watching scary movies, and decorating my house. Halloween is definitely one of my favorite holidays of the year. (: 

In fact I did a lot of pumpkin carving, and in turn I have a a whole lot of pumpkin seeds left over. 

Here is a quick way to turn those pumpkin seeds into something edible and delicious! 

After washing all the pumpkin off the seeds, I mix in a little olive oil until they are thoroughly covered. Then I add salt to taste and spread them across a cookie sheet. Finally I bake them in the oven for 10 minutes, flip them over, and bake for another 5 minutes. 

How did you spend your Halloween? 

Did you dress up? If so, I'd love to see your costume!

What's your favorite part of Halloween?!