Thanksgiving is right around the corner and is a big holiday for foodies and non foodies a like in America. Gerald and I used to both enjoy the traditional thanksgiving growing up and now enjoy a vegan variety of delicious food!
In 2010 we shared our first vegetarian thanksgiving together! This was pre-blog life in our little studio. Here are some old pictures I found of our scalloped potatoes, green been casserole, creamy potato soup with a veggie platter, pumpkin bread, pies, stuffing, fruit-salad and cranberries not featured.
Here was one of our yummy pies from 2010.
In 2011 we shared a non-traditional vegan Thanksgiving with all of our favorites! Hummus with Pita Bread and Veggies, Vegan Pesto Pasta with Tofurkey and dessert. Another pre-blogging event right before I started the blog! No pics.
This is what we had in 2012 for our Vegan Thanksgiving!
In 2013 we enjoyed an Aloha Style thanksgiving! Pic of one of our dishes we enjoyed in Hawaii below.
Now here it is 2014 and I am planning a delicious meal for me and my honey. I went to the market today and am ready to go! I typically toss tradition out the window and just have fun so don’t expect anything different. I will be sharing soon! In the mean time…
Here are hand-selected recipes that I think would be great for Thanksgiving!
The next time I am asked to bring a dish to pass at a gathering I will hands down be bringing these brownies!
This is turning into one of my favorite desserts! I tested them out today on our friends not telling them they were made with black beans, just handing them a tray full of brownies and snacks.
This is what I got back, I think they loved them and proves this is the recipe I’d love to share others!
They are also great with vanilla nice-cream! (Blend frozen banana chunks and add vanilla.)
If dessert was covered then I would surely bring my pesto pasta dish!!!
The secret? Grow your own basil with love it tastes better I swear! I purchased this basil plant for less than $3.00 as a starter. Once it was planted with a little tender love and care it thrived! The smell and fragrance is wonderful and brings daily happiness.
The plant was beginning to flower so I trimmed it back and thought it was the perfect excuse to make pesto. We used to enjoy pesto pasta all the time and haven’t had it in ages. It is one of our all time favorite meals to enjoy and my husband was pleased to see what I was up to in the kitchen! Now you can make it too!
1.5 cups chopped zucchini
3 heaping cups basil (+/- to taste, I was not shy and added a lot!)
3-4 cloves garlic (+/- to taste, great flavor and anti-viral)
1/2 cup filtered water
1 cup pecans or walnuts
3 limes – juiced
1 tsp salt (+/- to taste)
Blend until nice and creamy, like this! Taste it and add any additional lime, salt, garlic or basil to get the flavor just right.
Set aside enough to enjoy on pasta or whatever dish you had in mind and freeze the balance in ice cube trays. This is a perfect way to preserve the pesto and it will last for over a month in the freezer. Take it out and add to future dishes as you would fresh pesto. Note when it melts it provides a surprising amount of flavorful deliciousness!
To make pasta simply boil your favorite pasta, we chose brown rice pasta for a gluten-free blend. Serve with your favorite veggies and enjoy! What did I do? In a wok I took veggie broth, added chopped onions, garlic, yellow bell peppers, tomatoes and olives and stir fried in the broth to steam. Blanched veggies works great too. I drained the pasta, coated with pesto sauce and folded in the veggies, served with basil on top! YUM! For a real treat add a vegan sausage to make the perfect dish.
I hope you found this information fun and helpful! I recently learned about ALOHA recipes and can’t wait to check out more for inspiration…. look here to find your inspiration! A bunch of happy and healthy vibrant recipes that look amazing. I love learning new things and can’t wait to learn more and share more.
Neapolitan NiceCream with Sliced Bananas and Chocolate! Oh Mama Mia!
This dessert inspired breakfast is actually healthy for you and absolutely lick-your bowl delicious! I added super-foods in the chocolate and berry mixture to provide us with the fuel needed for our day.
3 frozen ripe bananas, frozen the night before in 1-1.5″ chunks
Add a dash of Vanilla
Blend or Place in a Food Processor and pulse, using a spoon and patience as you stop to scrape down the sides, giving it an extra good whip at the end for a creamy ice-cream. Use an ice-cream scoop and place in a bowl. Place bowl in freezer while prepping the next flavor.
2 frozen ripe bananas, frozen the night before in 1-1.5″ chunks
1 cup frozen strawberries
OPT: 1 tsp beet powder
Follow directions above, place next to the vanilla ice cream and place back in freezer.
3 frozen ripe bananas, frozen the night before in 1-1.5″ chunks
1 tbsp (or 2 for darker)
OPT: 1 tsp Reishi Mushroom Powder, 1 tsp Chaga Mushroom Powder, 1/8 tsp Resveratrol (or any other boosters!)
Follow directions above and serve with a banana sliced lengthwise and cut in half, decorate and opt to place a chocolate in the middle. YUM! You could take it the next level and add coconut whipped cream and chocolate sauce….maybe next time.
*Tip if you place your dish in the freezer first it helps prevent melting.
Today we started our day off with right! With socks, lattes and homemade zucchini bread that was out of this world!
The smell from the kitchen is so heavenly. The zucchini was a gift from our friends garden and he was so pleased to receive some bread with his zucchini in it this morning.
The texture is soft, moist and reminded me of my grandmas zucchini bread. Each holiday season she would make loaves of homemade zucchini bread with zucchini from her garden and we all eagerly looked forward to it. Our family would plow into that loaf leaving only morsels if any for the next day. So soft, sweet and comforting. This loaf surprised me when it tasted just as good but was SO much healthier! My grandma is now into smoothies, treadmills and kettle balls so I think she’d approve of the modification. I made it with her in mind and as I ate it I couldn’t help but think of her. It’s funny how a taste can be related to a person, place, time and warm feeling.
I am so impressed with this bread and these muffins! The texture and flavor are so incredible plus not one ounce of sugar, syrup or even stevia was used! The natural sweetness comes from natures finest ingredients blending harmoniously to create a tasty treat just in time for the holiday season.
Makes 6 Muffins and 1 Thin Loaf Sliced into 8 Servings
Today we went to our favorite Thai restaurant only it was in our kitchen! I felt like preparing a delicious and big meal for a late lunch that would be sure to give my husband the fuel needed for the rest of his day. I started by preparing a marinade for the tofu and covered the tofu in a shallow dish. Then I placed some jasmine rice in a rice cooker.
I prepared a delicious almond sauce and chopped chopped chopped to prepare for the raw and vegan rice wraps!
I placed the rice wraps one at a time in warm/hot water, carefully pulled them out and then filled them with fresh vegetables and almond sauce. I placed it on a plate with the leftover chopped veggies to create a beautiful platter. My husband said “did you make that?” success!
Then I fried the tofu in a wok and placed it on a bed of chopped veggies and served it with the hot rice. Bon Appétit!!! WoW your loved ones with this meal! You could totally enjoy one or the other vs. having it all at once, lately I have really been enjoying offering a wide variety. It’s very appealing to the senses!
My Thai Rice Wraps
4 rice wraps
1 carrot – peeled and sliced in half and thin into matchsticks
1/4 red onion – sliced thin lengthwise in the widest part of the onion
3 green onion stems – sliced thin into matchsticks
2 radishes – sliced thin into matchsticks
1 nopales pad – sliced in half and thin into matchsticks
Handful of fresh cilantro
(OR your favorite mix of fresh veggies!)
Prepare the vegetables and cut thinly into matchsticks.
Place rice wraps, one at a time, in a pot filled with warm/hot water. Press down gently with utensil and then gently pulled it out and place on a plate.
Spread the almond sauce on the bottom and arrange the fresh veggies in the wrap. May also be enjoyed with sauce on the side, both options are delicious.
Fold the wrap by folding the front and back in. Then take the left side and wrap and tuck. Proceed to roll it up or take the right side and gently pull it over.
Place on a plate and serve with the remaining sauce! Opt to serve with hot jasmine rice and tofu. I used this recipe and it was great!
Chiang Mai Almond Sauce
½ cup almond butter
2 tbsp soy sauce (gluten-free variety)
1 tbsp apple cider vinegar
1 tbsp coconut milk
1 tbsp sesame oil (or water for oil-free)
¼ tsp cayenne
Pinch red pepper flakes
1 tbsp cashews (opt)
1 garlic clove – peeled
½ tsp ginger
1 tbsp fresh lime juice
Blend the ingredients in a blender or food processor until thick, creamy and smooth.
Set aside and use as spread and dip for the rice wraps! May also be enjoyed with salads and more. Add more liquid for a creamier blend.
Watermelon, mixed berries, lime, a dash of stevia and water create a refreshing and healthy drink! We enjoyed this beauty before our walk and we both loved it! What a fun way to drink water. It reminded me of a berry limeade but super healthy!
Plus it’s really easy to make!
2 limes, quartered
1 cup frozen berries
1 cups frozen watermelon
14 drops of stevia
1 tsp stevia (opt)
Ice cold water
Squeeze the limes into the cups (1 lime each) and place the squeezed lime in the cup.
Add the frozen berries, watermelon, stevia and water.
Stir to mix well, gently pressing a few berries to release their color and flavor! Cheers!
Enjoy this quick shot of vitamin C and a boost of antioxidants to go with it any time of day!
Glow on beautiful!
PS – I recently met Maya Epler and thought you may want to meet her too! She is a young fashion designer from Israel creating handmade vegan designs. I love her use of patterns and feminine touch. Visit her Retro Inspired Class Vegan Boutique to see her beautiful style!
Artistic Vegan friends and followers receive an exclusive discount of 20% off with the code: ARTIVEG ,in place until Christmas!!!
This soup is sweet yet spicy, rich, creamy and full of vibrant flavors. Sweet potatoes and radishes combined with curry adds a new layer and dimension to the soup that is both delightful and unexpected.
This soup warms you up from the insight out and makes your belly and body smile! Sweet potatoes are loaded with Vitamin A, radishes detoxify your body and curry powder helps protect the immune system from bacterial infections. These foods combined create a magically delicious and healthy soup!
2 tbsp coconut oil (or veg broth for oil free)
2 sweet potatoes, peeled and cut into chunks
7 radishes, sliced and diced
Pinch of salt
1 tbsp curry powder
6 cups water
1 tbsp soy sauce (gluten-free variety)
Red pepper flakes and black pepper to taste
Heat the oil in a large saucepan or pot over medium heat. Add the sweet potato, radishes and a pinch of salt. Saute for a few minutes. Add the curry powder and saute until coated.
Add the water and bring to a boil. Cover and simmer for 15 + minutes until the veggies are soft.
Transfer 1/2 of the mixture to a bowl, allow to cool for 10 minutes and puree the soup until completely smooth and creamy about 90 seconds.
Pour the balance of the mixture to the bowl. Return the pureed soup to the saucepan. Blend the balance of the mixture until creamy, return pureed soup to saucepan. Add soy sauce and simmer until heated throughout, about 4 minutes. Garnish with red pepper flakes and black pepper to taste. Serve hot with love!
Ever since I discovered how to make a Pumpkin Spice Latte from the beautiful and talented Kathy Patalsky of Healthy.Happy.Life my husband and I have been hooked! With no pumpkin in our house and a serious hankering for a latte a new creation was born. A Cinnamon Vanilla Latte inspired by one of our favorite guilty pleasures we enjoy but this one is guilt-free, sugar-free and absolutely savory!
1/4 cup cashews
2 cups filtered water
2 cups coffee (hot)
1 tsp vanilla
1 tsp cinnamon
20 drops stevia extract
Blend the cashews and water in a blender for 60 seconds to create cashew milk. Scoop the foam off and set foam aside. (You could skip this step and use 2 cups of non-dairy milk, I like to make it fresh so I can have fresh foam to create designs on top!)
Pour the milk through a strainer and into a pot. Heat the cashew milk on the stove over low to med-low heat and whisk. Heat throughout until hot.
Place 1 tsp vanilla and 1 tsp cinnamon in your blender. Add the hot milk and hot coffee in your blender and blend for 60 seconds.
You will have a frothy beautiful latte! Pour into two cups, use the foam from the cashew milk to draw a heart or anything else your heart desires!! ENJOY!
Note: I have a Blendtec that can handle hot liquids. It could be blended cool and then heated. I do it in this order for foam optimization. A handheld blender could also be used!
Snickers NiceCream with Berry Beet Soft Serve for two! Today we started our day with a dream in a cup, a slice of heaven on earth and a bowl inspired by the gods! A touch of this a dash of that and voilà a beautiful meal fit for a king. My husbands eyes lit up when I brought it to him. I love those meals!
An extra tbsp of frozen raw chocolate and 1 tbsp of almond butter pulsed and blended until it forms a beautiful ice-cream. Take an ice-cream scoop and place on the bottom of a cup or bowl, place in freezer while preparing the next layer.
For the top layer take 1 cup frozen berries, 1 small frozen banana, 1 tsp beet powder and opt to include 1/8 cup frozen coconut meat, blend until creamy. Use an ice-cream scoop to place on top and surround with fresh banana slices. Heavenly!
I broke 2 spatulas in the making but it was worth it! My husband asked if everything was alright today (haha!) I told him it was my HER-cules force. Oops! I said may they rest in peace, he said pieces. Bahaha. Thankfully he took the pieces that didn’t snap and created a new improved spatula for my she-force!
3 cups frozen bananas
1/2 raw vegan snickers (Recipe from @lilsipper‘s ebook) – You could use a number of raw vegan treats or skip it and it’ll still be yummy!
1 tbsp raw vegan almond butter (almonds blended until they create a butter!)
Blend, Scoop, Serve or place in freezer and proceed to layer 2!
Berry Beet Soft Serve
1 cup frozen mixed berries
1 small frozen banana
1 tsp beet powder
Opt: 1 tbsp frozen coconut meat (from a fresh coconut)
Blend, scoop, serve on top of the Snickers Nice-Cream and Serve with Banana Coins! I hope you enjoy this as much as we did!
With radiant love & light!
“Light is life, for without the great Light nothing can ever exist. Know ye, that in all formed matter, the heart of Light always exists. Aye, even though bound in the darkness, inherent Light always exists.” The Emerald Tablets of Thoth the Atlantean
Meatless Monday calls for good eatin’! Tonight we had Blackened Black Bean Burgers with Steak Fries. This recipe is so good I can’t wait to share it with y’all. Steak Fries are a new favorite in our home, it’s a real treat plus they are oil-free so I don’t feel so bad whipping up a big batch. Tonight we did it up. We had homemade tomato soup leftover from last night. I reheated it and when I came back from setting it down my soul mate left me a message! It’s the small things in life that make my heart SWOON!
We only had enough soup to dab our fries in and get a couple spoonfuls. I thought I’d “beef” up our meal with Blackened Black Bean Burgers and Steak Fries. It was one hell of a meal that left us both with a nice full belly and a ton of satisfaction.
This meal is SO good I highly recommend making it for you or your loved ones. Plus it is HEALTHY! No guilt here folks.
I’ve been enjoying oil-free fries for a while now but never had the “perfect” fry. It turns out I was missing a secret step! This was revealed to me on Instagram. I LOVE Instagram if you aren’t following please swing by, I post pictures and sometimes recipes when I’m not blogging. I love connecting with a broad community of like minded healthy foodies! It’s really fun and I learn awesome tips and tricks. One trick I was introduced to me by one of my favorite talented girlfriends Nika @thefitfruitbat! She revealed the secret – curry powder! You slice and BOIL the potatoes with 2 tbsp of curry powder until they are half-way done and then you proceed to bake. It doesn’t impact the flavor yet brings forth crispy oil-free fries that are to die for.
For the burgers I modified and veganized a recipe from Sandra Lee on Food Network.
1/2 red onion, roughly chopped
1 tablespoon chopped garlic
2 cups pre-cooked black beans, rinsed and drained, divided
2 tablespoons cilantro
2 teaspoons parsley
1 tbsp chia seed – ground
4 tbsp warm water
1/2 teaspoon red pepper flakes
1/2 cup dessicated coconut (or bread crumbs of preference)
Salt and fresh ground black pepper to taste
Combine ground chia seed and warm water, mix and set aside.
In a food processor, pulse onion and garlic until finely chopped. Add 1 cup black beans, cilantro, parsley, chia seed mixture, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Divide remaining mixture into 6 portions and form into patties. Place on hot greased skillet or grill over medium to medium-low heat and cook about 8 minutes a side, until heated through and blackened. Serve with a bun, on a salad, with fresh veggies on top or any way you please!
2-3 white potatoes
2 tbsp curry powder
Salt and pepper to taste
Cut the potatoes into wedges by cutting the potato in half and cutting each half into wedge shapes.
Place potatoes in a pot and cover with water. Add 2 tbsp of curry powder and a dash of salt.
Preheat the oven to 400 degrees while the potatoes are boiling. Boil until the potatoes are half way done.
Drain and season to taste. Place half cooked potatoes on a baking sheet lined with parchment paper.
Bake for 15-20+ minutes on each side until golden and crisp on the outside. These are AMAZING and help me make smarter choices. Today I opted not to get our favorite jalapeno chips and made these instead! Worth it!
This recipe is SO good and helps stave off cravings for a cappuccinos and lattes! The recipe is from the glorious Kathy Patalsky of Healthy.Happy.Life. I love her blog and recipes. I modified the recipe to use a dark batch of coffee vs. espresso due to what we have on hand and stevia vs. maple syrup for a sugar-free latte!!! Oh yeah! Watch how to make it by clicking HERE.
I love finding delicious alternatives to some of my unhealthy habits. May you enjoy endless healthy and delicious meals and continue to thrive!
Best wishes for a vibrant week ~ Shine on!