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!
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Summer time is when Basil is abundant and inexpensive. This is one of my favorite things to have on hand to toss with pasta, or roasted veggies, to smear on a warm piece of bread, on a sandwich, add to lasagna, I could honestly go on and on. It's the best time to make this Vegan Basil Pesto and freeze it for when basil isn't as available. This version is nut free, but you can use the traditional pinenuts, or walnuts, even hazelnuts make a great pesto. I prefer sunflower seeds because I always have them on hand and I can make sure anyone with a nut allergy can have some. Enough of my long winded reasons to make this, haha. Let get to it....
To your food processor or blender add
1 1/4 cup fresh Basil
1/4 cup sunflower seeds
1 lemon juiced
Roasted garlic to taste,
I use 1/2 of a large head
Blend and gradually add in water
3 Tbsp - 1/4 c water depends of how thick or thin you want it
Salt and pepper to taste
Blend until it is the consistency you like. Taste it and add anything you think it needs. Spice it up with any seasoning you like.
Whether you are making breakfast in bed for your love, or your kids. Having a sweet lunch date, or a romanic dinner, these are tried and true dishes are easy to prepare, but seem like you spent WAY to much time in the kitchen, shhhh I wont tell if you don't, haha. I'll be making some of these for my family on Valentine's Day. I hope you enjoy your Valentine's Day and treat yourself with the same amount of love you are giving to others, because YOU deserve it! MUCH LOVE~ Des!
BREAKFAST-
Oat pancakesThese pancakes are easy even on a weekday.
Breakfast SausageWe always have sausage in the freezer ready to heat up for any special occasion when you want to seem like your going that extra mile without much work involved.
LUNCH- Creamy Baked Pasta can be prepped the night before. Make the sauce and pasta put in the oven safe dish cover and pop in the fridge. When your ready to bake top with bread crumbs and pop it in the oven. I'll be really honest... it's delicious without the bread crumbs and extra step of baking.
DESSERT- Chocolate Cake this is such an easy cake that literally takes no time and you probably have everything you need on hand.
Chocolate Chip Cookies are something that we take when our kids need to have options and share with others so if you or your kids are having a Valentine' day party make these and everyone will thank you!
This soup is everything I've ever wanted in a soup. It is hearty, healthy and oh so delicious! As quick and easy my Easy Vegan Lasagna is, this is even quicker, easier and the taste just as amazing! AND, I get to use one of my favorite kitchen gadgets.... The Instant Pot! If you don't have one don't worry, I've got you covered, with a stove top version. The whole family loved it or I wouldn't be sharing it. Even Ethan loved it. He is beginning to like tomato based dishes, which is so AWESOME! That just goes to show us that we really can begin to enjoy foods that we once didn't. OK, let's get cooking shall we! Ingredients:
1 medium chopped onion
3 celery stalks chopped
1 red or yellow bell pepper chopped
3 large carrots or a hand full or 2 of baby carrots sliced
8 oz. Mushrooms sliced
3 cloves of garlic minced
1 Tablespoon Tomato paste
2 teaspoons Dried Parsley
2 teaspoons Dried Oregano
1 medium or 2 small Zucchini sliced into half moons
32. oz of your favorite Marinara Sauce jarred or homemade (you can use the ingredients for mine here, just add the ingredients right to the pot)
Using the Sauté mode add the onion, celery, pepper and carrots and cook until soft, I add a little water as needed to prevent sticking (sautéing isn't necessary if you are in hurry).
Add the mushrooms, garlic, dried herbs and tomato paste, stir to combine then add zucchini stir
Pour in jarred marinara (or add the ingredients for this sauce), vegetable stock and water, stir. Adjust seasoning and salt and pepper to taste.
Add broken pasta, stir to make sure the pasta is covered.
Check your instant pot lid to make sure the sealing ring and gaskets are all on properly. Put the lid on and set it to sealing.
Press the off button to stop the sauté mode. Then press Manual and adjust the time to 4 minutes (cooking pasta in the ipot is half time cook time on the box minus 1 minute).
Release the pressure after the 4 minutes is done. Remove the lid away from you.
Stir the soup then stir in the Spinach.
Optional: Top with your favorite vegan ricotta. Or make the THIS ONE from Easy Vegan Lasagna while the soup is cooking. It comes together so quick and it AMAZING! Add fresh Basil ribbons on top.
ENJOY!!
Stove top version: is super easy too. The only difference is the cook time after you add the pasta, follow the cook time on the box of Lasagna noodles you purchased.
Please make this! Especially if you like Lasagna, it's amazing. If you have any left over it won't be as soupy the next day, but it's still delish. You can top it with more marinara if you would like, but I don't think it's necessary.
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!
Watch the video if you want to see how I made it.
I forgot to stir in my spinach at the end... Story of my life!
You do better than me, and don't forget it, haha!
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If you know me, or even if you don't, I think it's pretty clear I LOVE FOOD! While, I love being in the kitchen, I don't love to make complicated recipes that take so long to make and only seconds to inhale. I want it to be EASY but AMAZING so I can make it whenever I want to, instead of blocking out hours in the kitchen cooking and then cleaning up after the tornado that I created, haha. This Falafel recipe is the best I've had in a very long time. After changing to an oil free diet I was so bummed that I wasn't going to be able to enjoy a lot of things that are traditionally fried. So I've been on a mission to make those recipes and enjoy them in a healthier less gut wrenching way. My body and heart have never been so happy, they tell me daily by the way I feel, haha. That's how this flavorful yet healthy Falafel was born. I used my Air Fryer but that is not a deal breaker, these can be made in the oven (because let's face it and Air Fryer is just a mini convection oven). Let's get started because I'm hungry and these are calling to me.
Here's how it's done Falafel
To a food processor add:
2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)
1 small or 1/2 of a large Red Onion
1/3 cup Cilantro
2-3 cloves of Garlic
2 Tablepoons Dried Parsley (you can used 1/4 cup fresh and I would suggest it but I was out and I'm the kind of cook that uses what I have on hand. What can I say I'm a REBEL, lol)
2-3 teaspoons Ground Coriander
2-3 teaspoon Garlic powder
2-3 teaspoon Cumin
2-3 teaspoon Onion powder
salt and pepper to taste
Process until just combined you may need to scrap the sides and pulse it instead of "letting her rip" so you DON'T make hummus. (I'll link the YouTube video below, you can see the texture. I'd love to see you over there too ;)
Add mixture to a bowl and toss in the following:
1 Tablepoon Toasted Sesame seeds
1 teaspoon Baking Powder, mix to incorporate
depending on how wet or dry your falafel mixture is you may need to add a little bit of flour just to help bind it. I did a light dusting of oat flour to the top of the mixture. You can see in the video.
form mixture into your desired falafel shape
Optional: Coat the falafels with seasoned Panko Bread crumbs, use gluten free if needed (here is one or two that I'll be trying soon). This adds a great crunch that you'd get with the traditional fried falafel.
I used an Air Fryer for this particular batch but I've also made them in the oven. I don't have a preference other than the oven does help when making large batches. But the Air Fryer is faster.
Air Fryer Instructions:
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.
Oven Instructions:
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.
We wrapped them a fresh vegan oil-free pita that a local bakery makes. If you can't find a good alternative I love to add them on top of a big salad or on top of romaine "boats" topped with the Tzatziki Sauce. I'll just be really honest, I could put this Sauce on a piece of cardboard and be in heaven, lol.
Tzatziki Sauce here's the recipe:
Grate about a 1/2 cup of cucumber. Give them a squeeze and set aside to drain the liquid out so the end result isn't to runny.
2 Garlic Cloves (you can use garlic powder to taste)
Zest of one lemon (optional)
1-2 Tablespoons Lemon juice
2-3 teaspoons Dried Dill
Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference
Salt and Pepper to taste
Optional: add a little hot sauce or cayenne pepper for a little heat.
Add grated cucumber and Hemp Seed mixture to a bowl, mix well, adjust the thickness and seasonings to taste. I hope you make this and love it as much as we do... so I say that every time? Listen I'm not going to put something on here that we don't love, I'd never do that to you!
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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My end goal in life will always be getting as many veggies as I can into my family, haha. I know to some this is not a huge goal, but let's be honest, this is one of those goals that just makes you such a super magical force. When you make THESE AMAZING COOKIES for your family and tell them I'm glad you like because it's made from beans, or this SAUSAGE is made from oats, or this Creamy Baked Pasta is made from CAULIFLOWER, and your 10 year old son looks up at you with huge eyes like you've just solved the Pythagorean Theorem, that my friends is a goal I will forever be reaching for and hope to continue to meet each time I make a dish with hidden veggies! Ok, If you can't tell this was a hit and I'm not sure why I'm surprised because Cauliflower is an amazing versatile ingredient. I've made this a couple different times with a different flare like Mexican (added chili powder and cumin for a taco Mac flavor) and Cajun (I used Tony's cajun seasoning and it was sooo good and a little spicy). I make sure to have a few bags in the freezer for quick and healthy dishes when I just don't have time to think about it.
My oldest daughter asked if I could make a "creamy" pasta. I thought about using a cashew base (too high in fat me to down a huge plate full) or a fat free vegan béchamel (which doesn't offer any nutrients), neither of these really had everything I wanted in a creamy sauce. So I scan the kitchen and decide to change up my Southern Gravy recipe to make it more pasta friendly. This is what I ended up with and the whole family loved it. Let get to it.
Bring a pot of water to a boil and get 1 lb. of pasta pasta of choice started. I used 1 lb. of this Brown Rice Pasta.
Bring a pot of water to boil ADD the following:
16 oz. frozen or fresh Cauliflower
1 small Onion
3-5 large cloves of garlic (we like a lot of garlic I use 5 and it's not overpowering, but I LOVE garlic)
2-4 Tablespoons Sunflower seeds optional (You can use any nut or seed you like. It adds a nice mouth feel, but is totally optional!)
Boil until the cauliflower is tender enough to mash easily. Drain the pot but keep about a cup of the cooking liquid incase you need a little to help blend it. You can watch the video below to see how I pulled it together.
To a blender ADD
Drained Cauliflower mixture
Tablespoon or 2 at a time of the cooking liquid (don't make it too thin)
salt and pepper to taste (if you are using the mushroom seasoning remember, it's salty)
Now's the time to add whatever flavors your going for. This is great as is but really tasty with additional spices like Chili Mac flavors or Tony's cajun to spice it up!
Blend until smooth and creamy. Add this to your cooked and drained pasta. Mix well, taste and adjust seasoning again if needed. Pour Creamy Pasta into a baking dish and top with Seasoned Bread Crumbs recipe below. Pop into a 375 degree oven until the top is golden brown about 15 mins.
Seasoned Bread Crumbs
Panko bread crumbs (I used these). USE GLUTEN FREE IF NEEDED. Options below*
I hope you make this and enjoy it as much as we do. Don't forget to make this into your own dish and season it up how you and your family enjoy! Then snap a picture and tag me on Instagram tell me what you did different so I can try it too!! MUCH LOVE ~ Des!
PIN IT!!
WHAT THE VIDEO!
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!
*VEGAN GLUTEN FREE BREAD CRUMBS: Potato bread crumbs I had no idea potato bread crumbs were an actual thing I'm DEFINITELY trying these)or I haven't tries these either these are on my list too,Chickpea bread crumbs. Let me know your favorite Gluten free bread crumbs so I can try them!!!???
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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!
*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!
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:
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!
