Happy Thanksgiving wherever you are! We have so much to be thankful for. One of many would be sharing a meal with Jia Patton and her husband Michael in Kauai, Hawaii! What a honor! She had just shared her beautiful inspirational cookbook "Celebrate Life" with me. Within the book she talks about kitchen yoga where the most important ingredient is you. I took her advice, and did some yoga as I chopped the vegetables thankful with each chop, singing a bit. I let my heart flow and a new recipe was created! :) Brussels Sprouts Salad! I'd never had raw Brussels Sprouts before, turns out they're delicious!
Take 1 lb of Brussels Sprouts, chop them up, add raisins, nuts, fresh and candied ginger for a spin, salt, pepper, olive oil and some balsamic vinaigrette. Mix 'er up and top with fresh red grapes to create added flavor and an artistic flare!
Brussels Sprouts are great for the holiday season, having them raw provides a new spin that will surprise your guests and your taste buds! I hope you enjoy! I'm so thankful for all the sweet blessings that overflow this season, what are you most thankful for?
Thank you all for your wonderful support!!! I'm so thankful to be sharing with you!
With love and gratitude,
What are you doing for Thanksgiving? Last year we had a Thanksgiving Dinner to remembert! Click here for pics!
Here are some recipe ideas, maybe you'll be in the mood for something different like a Spicy Kale Quinoa Crustless Quiche.
Happy Thanksgiving or Thanksliving as vegans like to say!
With Love & Light!
There is nothing like a Mixed Berry Pie, it's a favorite in our home. I made this pie a few weeks back and thought I'd pull out the recipe with Thanksgiving in mind. The crust turned out incredible, thick, flaky n' tasty! Jerry and I couldn't keep our paws off it. I'll be making it again and again. Winter, spring, summer or fall all you'll have to do is call and I'll be there....... making a pie. :)
Vegan Gluten-Free Pie CrustMakes 1 – 9-inch Pie Shell
1. Preheat oven to 400F
2. Add in almonds and gluten-free all-purpose flour in a food processor. Processing until a fine flour is formed.
3. Add sea salt and coconut oil. Process until combined.
4. Transfer mixture into a large bowl; add in gluten-free oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.
5. Press dough evenly into a 9 inch pie pan.
6. Refrigerate dough for 15 + minutes.
7. Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.
Mixed Berry Pie Filling
1. Combine the sweetener, arrowroot flour, water and sea salt. Stir until arrowroot flour dissolves, or shake in a small jar with a lid. I shook in a small jar and loved the results!
2. In a saucepan, add blueberries and arrowroot flour mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.
3. Pour blueberries into prepared pie shell and refrigerate until completely filling sets, or freeze!
To sky-high pie dreaming!
Green papayas, cultured coconut yogurt, bananas, frozen pineapple, white plums, almonds, dates, a couple of apricots and some protein powder and your belly will be smiling up to your ears!
Papayas are so good for your body! They can help to protect against heart disease, promote digestive health, offer anti-inflammatory effects, immune support, may offer protection from macular generation & rheumatoid arthritis and may even help reduce risk of prostate cancer!
Today is my father's birthday! Join me in wishing him a very special day!!!
I love making sporadic trips to the Asian market, I always come out with fruits and vegetables I've yet to taste or experience. The best part is when we discover something we never knew we loved! I give you bamboo shoots and green papaya. Originally I was going to put the green papaya on a dessert but after cutting into it, tasting it and realizing it wasn't very ripe I thought why not toss it into a stir fry. It worked out fabulously! The texture was nice and it absorbed the flavor of the ginger and garlic just right. I'd never tried bamboo shoots and boy howdy will I be getting them again. They're low in calorie, easy to cook with, have a nice mild flavor and remind me of noodles! Jerry and I loved them and I think y'all will too! Hope so anyways. ;)
Did you know...?
To get started you will need...
For lunch the next day we stepped it up a notch and made a wrap!
P.S. If you haven't already, listen to my incredible husband's latest mind blowing interview!!!
Once you listen you may be interested in starfire gold... if so click here. :)
Why consider learning more about starfire gold?
To your good health n' happiness!
It is my dear friends birthday today, Happy Birthday Adrienne!
The other night I wanted to make something special for Jerry and ended up whipping together an inspired meal. Do you ever have those moments in the kitchen where you let go and see what happens? When I do, the most divine meals are made. We enjoyed roasted purple asparagus smothered in olive oil, salt, pepper and red pepper flakes with a drizzle of lemon served a bed of sweet butternut squash ravioli tossed in a roasted tomato sauce that's overflowing with a bounty of fresh vegetables. My mouth is watering as I write this!
It's a wonderful meal for the season. Warm and hearty, sweet yet spicy with a little zest from the lemon! Sprinkle some vegan "Parmesan cheese" to top it off and try to share!
3 - 4 Servings ~ 10 minutes prep ~ 25 minutes cook time ~ 35 total minutes
Roasted Purple Asparagus:
Butternut Squash Ravioli:
Dinner is served! :)
"One kind word can warm these winter months" Japanese Proverb
May you be filled with light and love!
Tomatoes, carrots, broccoli, onion, garlic and seasoning create a chunky vegetable pasta sauce full of flavor and boosting in health.
Featured on Butternut Squash Ravioli with Purple Asparagus
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