Happy Vegan Thanksgiving!

4 Dec

Lauren and I made a delicious vegan Thanksgiving of our own-but we shared (:

On the Menu:

Sweet Potato Casserole

Mushroom Walnut Stuffing

Cranberry Sauce

Carrot Souffle

Rosemary Roasted Brussel Sprouts

Pumpkin Pie

Raw Carrot Cake & Chocolate Coconut Balls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The sweet potatoes were AMAZING! Perfectly sweet, but not too much. The key is to let the sugar naturally come out of the “hole forks” while the potatoes are baking in the oven. I used the whole potato, with skins (only if organic) to retain all the nutrients including the fiber. Using sucanat (the raw-est sugar you can find) allows you to use only a little, because it goes a long way.

Sweet Potato Casserole

Ingredients:

4 large sweet potatoes, unpeeled (only if organic)  and cooked
2 tablespoons vegan butter (I used Earth Balance) OR 1.5 Tbs melted Coconut oil
1 teaspoon vanilla extract
4 tbsp pure maple syrup
2 Tbs almond milk
1/2 teaspoon fine grain salt
3/4 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
Topping:

4 TBA cup Earth Balance or Coconut Oil
1/4 cup Sucanat (or brown sugar)
1/3 cup spelt flour (or whole wheat) (or gluten-free)
3/4 cups chopped pecans
additional cinnamon
(unsweetened coconut sprinkled on top-optional
Directions: Bake sweet potatoes in oven at 424 for 45min to an hour depending on their size. They natural sugars should crystallize our of the “fork holes”. Then Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with coconut oil. I wipe a bit on with a paper towel.

*For the topping first (so you don’t have to clean the vitamix twice!)

Add coconut oil (or vegan margarine) to vitamix then add the rest of the ingredients (Except pecans) Blend until combine then add pecans to lightly chop. Set aside in bowl

*For sweet potatoes: Cut in Half or quarter  baked sweet potatoes and add sweet potatoes with skins (if organic) to Vitamix. Blend just to mash it up some with the tamper. Add melted coconut oil, almond milk, maple, vanilla salt, and spices until well combined. If the consistency is too think add almond milk, if too thin add a little ground oats (oat flour) or ground flax if desired. Pour into casserole dish. Top with Topping and bake 350 for 50 minutes! Enjoy!

Carrot Souffle

  • 7  cups  chopped carrot (about 2 pounds)
  • 1/4  cup  sucanat
  • 1/4  cup  fat-free sour cream or less
  • 3  tablespoons  all-purpose flour (I use half whole wheat)
  • 2  tablespoons  coconut oil, melted
  • 1  teaspoon  baking powder
  • 1  teaspoon  vanilla extract
  • 1/4  teaspoon  salt
  • 2 Tbs ground flax or chia with 6 Tbs warm water

 

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender, drain. Place carrot in a food processor or vitamix; process until smooth. Mix ground flax or chia with warm water and let sit for a few minutes in a seperate bowl. Add  sugar and next 7 ingredients to the cooked carrots; pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly brown on top. These will be soft and a little wet-so it is more like a cooked carrot dish than a souffle, but it is still delicious (:

Pumpkin Pie

The recipe for the FILLING is from here

The recipe for the spelt CRUST is from here

Carrot Cake Balls: 2 large carrots, splash of carrot juice, grated ground ginger, raw almonds, dates, cinnamon, nutmeg. Blend in vitamix and roll in oats. Keep in freezer.

Chocolate Coconut Balls: Raw cashews, dates, cocoa powder, cinnamon, dash of vanilla. Blend in vitamix and roll in unsweetened coconut. Keep in freezer.

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