Tuesday, November 21, 2017

VEGAN THANKSGIVING MENU IDEAS


I know it can be difficult around the holidays eating a plant based vegan diet. These are some of the things I'll be making throughout the next few days, for my family and gatherings with non-vegans that I'll be sharing meals with. Mrs. Plant in Texas is my go to gal when it comes to eating healthy delicious crowd pleasing dishes! Below is a list of just a few dishes that you may be interested in making for Thanksgiving, or any Holiday get together. Enjoy the time with friends and family. Relax and know that while the food is good, the people your with is what you're TRUELY THANKFUL FOR. I'm thankful for YOU! Much Love ~Des!

Main Dishes:
Chickpea loaf














Shepherd's Pie Mrs. Plant












SIDE DISHES:
Cornbread dressing


















Garlic Mashed Cauliflower Mrs. Plant




















Gravy


















Green Bean Casserole Mrs. Plant
















Rustic bread

















DESSERTS:
Pumpkin Crumb Cake


















Apple Blueberry Crumble


















Pumpkin Pie Mrs. Plant
















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VEGAN CORNBREAD DRESSING


Wow this year has really flown by. I can't believe it's nearly Thanksgiving. I say that every year and the years keep flying by even faster as I get older. This is our 3rd Vegan Thanksgiving. I can't tell you how surreal that sounds. As a "foodie" I didn't really worry about eating on holiday's. To me the main dish was not my favorite part of the meal anyway. I love the sides. My favorite has ALWAYS been Cornbread dressing. There is ABSOLUTELY no reason it can't be made vegan and on top of that, it can be oil free!


Here's what I do:
Preheat oven to 350F
Ingredients:
Make a batch of this Easy Cornbread
Cut 5 slices of bread season with garlic powder and onion powder  (I used this bread it's our favorite store bought bread) pop it into a 350F oven to get crunchy and dry out about 15 minutes, until dry and crunchy. Time saver: If you want to leave the bread out over night to dry out, you can.
1 Onion chopped
3 Celery stalks chopped
3 cloves of garlic finely chopped
1-2 teaspoon Garlic powder
1-2 teaspoon Onion powder
 2 -3 cups No chicken broth (the amount depends on how moist you like your dressing)
4 teaspoons Poultry seasonings (this is really to taste some people do not like a lot)
1 teaspoon Rubbed Sage (this is optional some do not like Sage)
Salt and Pepper to taste
Directions:
In a non-stick skillet add sautéed onion and celery. I add a little water/veg broth as needed to prevent sticking. Add the garlic after the onions a celery have become slightly soft. Add a teaspoon of garlic and onion powder just to bump up the flavor. Cook it all until soft and fragrant. In a large mixing bowl crumble cooled cornbread, add cubed bread, sautéed veggies, the dried herbs (NOTE: add what you think you will like. These herbs can be overpowering for some people and I'd hate to ruin Thanksgiving!), then add about 2 cups of stock (you may need more depending on how wet/dry you like your dressing). Mix WELL you don't want a big pocket of sage. Since no eggs are in this recipe you can taste and adjust as needed. Once you have the seasonings right, add to your baking dish. I always use parchment paper for things like this just to be safe! Bake for about 40-50 minutes. This is a soft dressing not crunchy or chewy. I love a big helping of This Gravy on it. This is what MAKES Thanksgiving dinner for me!


Snap a picture of your delicious meal and tag me on social media!! 
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

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*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!


Wednesday, November 15, 2017

VEGAN PUMPKIN CRUMB CAKE


I have to admit I don't really eat a ton of pumpkin dishes or desserts. I did love pumpkin pie before going vegan, and I had a pumpkin spice latte a time or... twenty back then too. But, I haven't ever really been one to make pumpkin cakes or pumpkin brownies. So, here I am telling you I was an idiot, haha. Why didn't you tell me what I was missing?! This Pumpkin Crumb Cake rocked my world! It was so good, I could eat it breakfast, snack, lunch, snack, dinner, and dessert and a bed time snack,which I never do but definitely would if it was this cake!! As per usual it's spiced with the great pumpkin spices that we all love. I leave the measurements of each up to the spice makers because I don't have the patience to figure out which spices I like and of how much. I have tried a few pumpkin spice varieties and I really like this one by.... Ok so I'm done telling you how wonderful this recipe is it's time to make it and devour it for yourself.

Here's what I did: Line a baking dish with parchment paper. I used a fancy oval one but a practical square 8x8 one is great too. Preheat your oven to 350 F. In a mixing bowl add the wet ingredients and mix then add the dry ingredients.


Wet:
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Almond milk
  • 1 teaspoon Vinegar
  • 1 teaspoon Vanilla
Dry:

Mix just until combined and no dry flour is left, don't over mix or it will be tough. Add the cake batter to the prepared baking dish. Now, on to the Crumb topping!! It's my favorite! In a mixing bowl (I scrap the cake batter bowl really well, so I just use it, remember I hate doing dishes!) Add the Crumb ingredients in the order listed to make a nice crunchy topping.

Crumb Topping:
  • 1/2 Cup of Pecans
  • 1/4 Cup of Flour
  • 1/4 Cup of Organic Brown Sugar or any that I listed above
  • 2 teaspoons Maple Syrup
  • 1/2 teaspoon cinnamon or pumpkin pie spice
Ok, I know that's 2 different sweeteners. Let me explain. You can use just 1/4 cup of maple and leave out the brown sugar but the brown sugar coated on the pecan with the maple syrup is SO GOOD. It make this amazing candy coating on the pecans that I can't get with out both, so you decide what you want to do. I'll love you no matter what!

Mix It all together and evenly top the cake with the Crumb Topping. Pop in the pre heated oven for about 30 minutes. If the top starts to brown and the cake isn't done, cover it with foil. After about 30 minutes. I always do the tooth pick test, in the center and see if it comes out clean, if not pop it back in for about 5 more minutes, test it... you get the idea. Don't over bake it will dry out. When it's done, let it cool for about 10 minutes before cutting.

If you make this please please please tag me on social media and let me see your creation! Much LOVE~ Des!
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 
Pinterest 

Here's the recipe video if you're interested in see how it comes together 
















Recipe inspiration Vegan Richa Vegan Coffee Cake
*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

Saturday, November 11, 2017

APPLE BLUEBERRY CRUMBLE

This is the perfect dessert for any occasion!

Apples are abundent right now and they are SO sweet and tart all at the same time.  And, the blueberries add such a wonderful color and flavor. Together this pair is my absolute favorite. But I have to admit and I'm sure you will to, the crumble topping is the piece de resistance, it truly makes this so DELISIOUS. I make different fruit crumbles all year this Strawberry Crumble is really good, peach is another favorite. But this one is a Fall favorite. It's great for any gathering or for an easy healthy dessert anytime. I'll stop talking your ear off and get to it.

Here's what I did:

Preheat your oven to 375 F.

  • 4-6 Peeled and diced Apples depending on size (cut in about 1/2 inch square). I really like Sweet Tango variety, but any apple will work.
  • 1/2 cup Frozen blueberries. I like frozen because they "melt" during baking and create a wonderfully sweet thick sauce.But fresh will work too.
  • 1/4 cup Coconut sugar or organic vegan sugar, you may need a little more depending on the sweetness of the apples and blueberries. I have had to add up to about 1/3 cup of sugar.
  • 2 Tablespoons Cornstarch

I usually just mix it all in the oven safe dish I'm baking the crumble in. I hate doing dishes, haha.

That being said... in a medium bowl (haha) add the following ingredients in the order listed for the
Crumble Topping:

  • 1 cup Rolled oats
  • 1/3-1/2 cup Pecan optional if you are nut free you can just add 1/3 cup more  oats
  • 2 Tablespoons Flour, any will work. Mix throughly then drizzle in a
  • 1/4 cup Maple syrup. Mix until everything is coated with the maple syrup. Evenly spread the crumble topping over the fruit mixture.

Pop it in the oven for about 25-30 minutes. I always cover it with foil after about 20 mins once the top is browned. The reason I cover after it browns is so the crumble topping doesn't get soggy. Test an apple to see if it's tender, once it's soft enough to your desire, let in cool for about 5- 10 minutes or you'll be sorry, I promise I know from experience!


I hope you enjoy this crumble and snap a picture and tag me in social media!
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 



Monday, October 30, 2017

CREAMY VEGAN POTATO BROCCOLI SOUP

This soup will warm you to your soul.  It's everything you want in a bowl of soup, comfort, warmth, and filling.


It's getting cooler in many parts of the world. There's really nothing like coming home on crisp cool day to a big pot of hot comforting soup, that fills your belly and warms you straight to your soul. I wouldn't know anything about, that since its still 90°f here in Flordia, and don't even ask about the humidity. But, we don't care, we are craving soup just like a lot of people are this time of year. Soup is so nursing and just dang delicious! We've been enjoying this for dinner and the leftovers are even better. This recipe couldn't be any easier to throw together, here's what you'll need.


Ingredients:
1 Diced Medium onion
1 Bell pepper (I used the mini sweet peppers 2 red and 1 yellow,  green will work too. Use what you like)
2 Stalks of celery
2-3 cloves of garlic
2 carrots diced
4-5 Medium Potatoes (I used Russet baking potatoes because I always have them on hand. If you are using a smaller potato you'll need more,).
1 lb. bag of frozen of fresh Broccoli
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
1 Tablespoon mushroom broth powder (optional)
32oz. Vegetable stock (Here is my absolute favorite it is SUPER flavorful)
2 Cups of water
1/2 cup Nutritional yeast
Salt and Pepper to taste (go easy on the salt if you are using the mushroom powder it's salty)

Directions:
Heat a large pot on medium/high heat. Add diced onion, pepper, celery, carrots, add a little water just to get the party started and cook until the veggies have softened. Add chopped garlic and a little more water to prevent the garlic from burning. Add seasoning and continue to sautée until all the veggies are slightly browned about 5-7 minutes. Add the veggie stock and water bring to a boil, drop the heat a little and cook at a gentle boil for about 5 mins so the carrots can get a head start. Add potatoes cook until just tender. Once the potatoes are tender add 4-5 ladles of the potatoes and veggie to a high speed blender (try not you get too much liquid at this point, the amount of veggies in your pot is up to how chunky you like your soup. I like it pretty chunky so I make sure I have a good amount to potatoes and veggie left in the pot) add a couple of ladles of use the soup liquid to the blender. Add Nutritional yeast and 1 tsp of each of the spices your adding to your soup. Blend until super smooth and thick. Add the blended soup back to the pot, stir and add broccoli and cook until tender.

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us!
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Facebook page
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Pinterest 

Don't forget to snap a picture and tag my on social media

Watch the video so you can see step by step how I make it.

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!



Sunday, August 27, 2017

EASY VEGAN LASAGNA


I love lasanga, but I never liked making it because of the whole "labor of love" that goes along with it. But recently, I've had a hankering for it, and haven't made it since we went vegan. But, I needed something easy. All the recipes I've seen and even used to make, I had to cook a bunch of stuff before I even put it all together, and cook it again for another hour! That's not something I have time for, and honestly, if I had that kind of time, lasagna is not at the top of my list for long lengthy things to do, now a massage, that I'd waste hours on, I digress. So, I wanted an easy vegan lasagna I could layer some stuff, along with our favorite tofu ricotta, throw it in the oven and call it delicious.

I literally did just that, tossed a bunch of stuff that I know my family likes, and even snuck in some spinach, kale and arugula! I didn't precook anything! I know, I say this all the time, but please just remember this is a guide ADD the thing you know your family will like. But sneak in some chopped greens of choice your family will not bat an eye! You may be concerned the raw mushrooms will give off too much liquid, to be honest I kind of was too, but they don't! The noodles are the oven ready version so I didn't worry too much since 1. I didn't add a ton 2. the extra little bit of liquid would help the noodles cook. The tomato sauce is so easy too I opened a couple of 32 oz. cans of my favorite crushed tomatoes after they finished the job of pressing the tofu for my tofu ricotta. Which isn't totally necessary, but they needed a job while I figured out what I was going to throw into this Easy Vegan Lasagna. 


Easy Vegan Lasagna recipe and instructions:
Oven ready lasagna noodles (I used Mueller's)
1 can artichoke hearts drained rinsed and chopped
1 8 oz. package mushrooms sliced
Tomato sauce (recipe below), or use your favorite jarred sauce
Tofu ricotta (recipe below)
In a casserole dish add a layer of tomato sauce to the bottom, add a layer of oven ready lasagna noodles (you may need to break a few of them to make them fit, again you can watch the video to see how it worked out for me), then a layer of the tofu ricotta enough to cover the noodles, sprinkle the chopped greens of choice I use a spinach, kale and arugula blend, add chopped artichoke heart and sliced mushrooms, then add another layer of tomato sauce, noodles, ricotta, greens, artichokes, mushrooms, sauce, I sprinted a little almond "parm" of top it's just finely grated almond, nutritional yeast and salt totally optional. Cover with foil and bake according to the oven ready noodles you use. I baked at 375 F. for 50 minutes, then removed the foil and baked another 10 minutes. Let in rest for about 10-15 minutes. ENJOY! Please please snap a picture and tag me on Instagram!


Tomato sauce recipe:
Mix together
2 28 oz. cans of crushed tomatoes (I love Cento brand, you can find these at most grocery stores)
3 Tablespoons dried parsley 
3 teaspoons dried Oregano 
1-2 Tablespoon mushroom broth seasoning (optional)
2-3 teaspoons garlic powder
2-3 teaspoons onion powder
1-2 teaspoon dried basil
salt and pepper to taste
mix everything together no need to cook it or even heat it just put it to the side and wait until you are ready to add it to the lasagna. 
Scarlet loves the Tofu ricotta she loves to help "clean" the spatula, haha.

Tofu Ricotta recipe and instructions:
1 block of extra firm tofu drained and pressed if you want to I do because I prefer the texture if you don't care do waste your time.
juice of 2 lemons and the zest of 1
3 Tablespoons nutritional yeast (I try not to use the enriched kind)
1/2 cup fresh basil
1 Tablespoon oregano
2 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Put everything in a food processor or blender pulse and scrap as needed until the consistency you like, I like it pretty smooth you can see the YouTube video here and below where I show the texture we like.

This is my plate and I went back for 2nd's!
We served it with salad and Homemade Bread you should always have some on hand! 

Pin it and follow me on Pinterest, I'm just starting to add some of our recipes and I'd love to follow you for ideas! 


Here's the YouTube video if you're interested in seeing how I there it together!




Sunday, August 13, 2017

BAKED VEGAN CRAB CAKES


Vegan Crab Cakes have been a popular item on the internet for a while. I remember when we first transitioned to a plant-based lifestyle just over 2 years ago. I found Hot for Food blog and saw a recipe for vegan crab cakes made from canned artichokes. It was pan fried and pretty good, but I haven't made them since. I don't find it necessary to fry things anymore and I can't eat fried foods so I come up with way to get that crunch without all the heavy greasiness, that would send me into a digestive pit of pain, and likely knock me out cold, sorry I got carried away. Anyway, I wanted a vegan crab cake with a little more "chew", baked and oil-free, and I could sneak some more nutrition into the kids, and hubby for that matter, ha. So, I looked around Pinterest and found a few made with chickpeas!! You know how I love Chickpeas they are a staple, and ALL my kids love them, so that should speak for its self. Side note if you haven't tried The Best Vegan Chocolate Chip Cookies, pick up a couple more cans of chickpeas and make them, you will not regret it!!

I tested a few of the recipes but they all fell a little short, so I decided to wing it, since I have a few different things on hand, I went with it. Oh my goodness they were SO good. The Best Vegan Crab Cake better then crab cakes with crab for that matter. This batch made 12. I was hoping to save a few to see how they held up in the fridge and freezer. They had ALL BEEN EATEN! My picky 16 year old ate 5, that's right 5!! We all wanted more. I made another batch the next day just to see if maybe it was a fluke... ALL GONE, AGAIN! Ethan grabbed 2 before I had the table set. He was not taking any chances, ha! Scarlet was climbing the counter asking "you make, you make, you make?" She wanted them before they were even baked. She sneaks into the kitchen and taste tests with me. I'm happy my family has embraced this lifestyle with me. Thanks guys your the best!
I know, I know get to the recipe Des, ok here's what you need:


Ingredients:
1 can Chickpeas
1 can quartered Artichoke hearts
1 large or 2 small celery stalks 
1 sheet Nori (optional) it does add a hint of the sea, it's not super over powering but if you don't like nori it's not a deal breaker.
2 teaspoons Garlic powder 
2 teaspoons Onion powder 
1 Tablespoon Old Bay (this is what makes the crab cake in my opinion, this is not optional)
1 Tablespoon Dried Parsley 
1 teaspoon Dried Dill
Add the next ingredient
1/4 cup finely dices Red onion
1/8 cup dices roasted Red pepper 
Zest and juice of 1 Lemon
1 Tablespoon Yellow Mustard 
2 teaspoons Soy sauce (if I had Vegan Worcestershire sauce I would have used it)
Few dashes of Franks hot sauce (use your favorite hot sauce, and you guessed it, it's optional)
1 to 1 1/2 cups Panko bread crumbs (some are not vegan so check I use this brand) 
Black pepper to taste
Coating:
1 cup Panko Breadcrumbs
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Old bay Seasonings
salt to taste (optional Old Bay does have salt)

Directions:
Preheat oven to 400. Line a large sheet pan with parchment paper.
In a food processor add Chickpeas, Artichoke Hearts, and the Hearts Of Palm, celery, rip the nori into small pieces and toss it in to, and the spices. Pulse ingredients until a shredded "crab" type consistency. Then add it all to a bowl along with everything except the breadcrumbs I'd add the breadcrumbs a little at a time. Mix and adjust the seasoning to your taste. You may need to add more bread crumbs if your mixture is too wet. Form into patties this made 12 patties. If they aren';t holding together you can pop them into the fridge for about 10 mins. I didn't need to, but it's an option if they need it.  Then coat with breadcrumb coating mixture on all sides.


Bake for 30-40 minutes until golden brown. (If you have an Air Fryer totally make them in it. I wish I had tossed one or 2 in just to see how it turned out.)
I know it's a lot to ask, but for your safety, and don't ask how I know, you should let me cool for about 5 minutes.


You can make a crab cake sandwich, top them on a salad, or just eat the dang thang standing over the stove while your family has no idea you are gobbling up the goodness, but you should share that why they can see how awesome you are at this whole making veggies taste like a delicious plate of goodness, haha! You can totally make a Vegan Remoulade to go on top, I didn't have any cashews on hand so I didn't. This one is topped with Just Ranch from Hampton Creek. Jason and Makayla both agreed it was a good as "sauce" for these.


Here's my plate, after I devoured the one secretly, maybe while standing over the stove, burning my mouth off... I squeezed fresh lemon on mine and it was perfect! MAKE THESE, Follow us on social media. If you ever make anything take a picture and tag us on Instagram and Facebook! We love connecting with you! MUCH MUCH LOVE~ Des!

Pinterest Definitely let's follow each other on Pinterest. I NEED to see your PINS and get inspired!!
YouTube channel Most of my recipes will have a video and What We Eat in a Day videos.
Facebook page Facebook hates me and blocks my website pretty regularly so... we have a love hate relationship right now, haha.
Instagram I always post a pictures on IG so if you follow me there you will see them 1st ;)



Here is the recipe video if you're interested in see how I make it. It's helpful to see the textures and the process! 













*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!