Giveaway: Pitaya Plus

image-151

 

It’s GIVEAWAY time!

pitaya plus

I teamed up with Pitaya Plus to give one of you the following:

1)  16 Pitaya Plus Smoothie Packs

2) The new My Eclectic Kitchen Organic Cotton Tote Bag

3) Your choice of either the My Eclectic Kitchen eBook or iPhone App!

SUPER SIMPLE contest rules:

1) Like this post

2) Follow @pitayaplus and @yvonne_deliciously_vegan in Instagram

3) Repost this giveaway photo.

4) In the caption of your repost, tag @pitayaplus, @yvonne_deliciously_vegan, & #MEKgiveaway.

That’s it!

 

The winner will be selected randomly via the #MEKgiveaway hashtag! This contest runs until Saturday, November 29th at 11pm, PST.  You may enteronce a day on Instagram, Facebook, and Twitter!  Get posting and good luck!

 

pitaya pink

If you’re not familiar with pitaya, it is also known as Dragon Fruit in Asian countries. Central American and Asian pitaya differ in color, nutritional profile, and taste. The ones from Pitaya Plus are from Central America and they have deep magenta flesh, a strawberry-raspberry flavor, and are grown along nutrient-rich volcano mountainsides; whereas the pitaya from Asia have white flesh, they’re quite bland, and don’t carry as much nutrients.

 

Pitaya Plus smoothie packs are raw and never cooked, heated, or pasteurized. They do not contain any sugar, and are a rich source of antioxidants, Vitamin C, fiber, magnesium, and vitamin B’s.

pitaya plus

How do you like to enjoy pitaya?

Share on Facebook

Cooking with Friends: Sweet Eclectic Thanksgiving

thanksgiving

Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember!  We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds scream in delight.  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Since we are both obsessed with delicious and nutritious food, we thought it would be a great idea to collaborate on a holiday feast.  What better time to combine our vegan talents and get inspired than in the Fall—just in time for Thanksgiving and the holidays!

photo 3-1

Thanksgiving is a special holiday that I hold dear to my heart.  Every household carries on their own unique family traditions.

Jasmine grew up in an Ecuadorian/Filipino household, where it has been a long-standing tradition for her Ecuadorian grandmother to prepare Thanksgiving dinner. Her grandmother uses a Cuban marinade for the turkey (Jasmine being vegan does not partake, of course) and the rest of the meal consists of Equadorean dishes.  It was not until Jasmine and I joined forces in the kitchen that she had her first taste of cranberry sauce and candied yams. She loved the cranberry so much that she ate it by the spoonful!  I was surprised because I only have about 2 tablespoons at most during my holiday meals!

I grew up in a Filipino-American household.  My Grandpa Floyd, who was born and bred in the Midwest (Missouri), started my family’s tradition of enjoying the standard American Thanksgiving feast.  For as long as I can remember, we always had elaborate feasts.  It was always my mom and me who prepared the family’s Thanksgiving meal, consisting of a savory, flavorful protein, mashed potatoes, gravy, stuffing, cranberry sauce, candied yams, green beans (and/or corn), and pumpkin pie with whipped cream.  We sometimes have the same meal for Christmas because it’s so good!  Meals like these are so comforting for the soul. Seriously, eating my Thanksgiving meal is like eating a hug.  It brings back so many good memories growing up.  These days it brings my loved ones together, where we sit around the table, share what we are grateful for, reminisce, and discuss our game plans for Black Friday.

photo 1-1

This Thanksgiving I am thankful for my good health, family and friends, and for the amazingly supportive readers and followers on my blog and social media.  Being able to do what I love for a living is a wonderful thing.  I feel so blessed and am incredibly grateful.

Vegan, gluten-, and soy-free food has a bad rap for tasting like cardboard. With my recipes, I hope to transform the general public’s view of these foods. I want people to keep using my recipes, I want that food to be shared (with vegans and non-vegans alike), I want to shock and amaze people, and let them know that vegan, gluten-, and soy-free food can be absolutely delicious, not to mention nourishing, can promote longevity, is harmless to animals, and is good for the environment and our planet.  Through this blog and through the My Eclectic Kitchen app, I think I’ve been able to do that more and more each day.

image-72

Also, by partnering up with friends, like Jasmine, I am able to spread this message (my mission) even further.  I want to thank Jasmine for doing her part with her blog and with her own recipe development. 

Thanksgiving does not have to be the same every year.  Although I like to carry on my family’s traditions, I add my own little nuances to everything every year.  A vegan and gluten-free Thanksgiving is definitely a huge nuance.  Even so, I hear no complaints.  Although my family is predominantly omnivorous, my vegan holiday food and sweets are foods they actually request I make.  It warms my heart to see them enjoy my food and especially when they get seconds and thirds.

Hopefully you and your family will be as enthusiastic about our recipes.  We hope to see some of our recipes on your holiday table!

 Here are the 13 Vegan and Gluten-, and Soy-free Thanksgiving recipes!  

_MG_2421Cranberry Glaze

Sweet, tangy, perfectly spreadable for Holiday “Meat”loaf, and fantastic to serve as a side!  Made with fresh cranberries, dates, a little coconut sugar, a touch of orange and holiday spices, this Cranberry Glaze is so delicious, you might even want to eat it by the spoonful, like Jasmine did! Ha!

_MG_2360Garlicky Cauliflower Puree

A client-favorite, this is a healthy vegan alternative to garlic mashed potatoes.  Garlicky Cauliflower Puree with Mushroom Gravy is a wonderful, oil-free, low-fat, and delicious side dish.  It is so easy to make and can be enjoyed year-round!

IMG_7788Mushroom Gravy

This easy and flavorful mushroom gravy goes perfectly with Garlicky Cauliflower Puree and Holiday “Meat”loaf.  The caramelized mushrooms and port give this gravy a nice richness, the herbs bring it to life, and the arrowroot thickens the gravy while giving it a glossy sheen.

_MG_2321Candied Yams (or Sweet Potatoes)

These candied yams are so simple to make and yet they are so delicious!  Spiced with vanilla and cinnamon and sweetened only with dates and oranges, these are my all-time favorite candied yams, not to be mistaken with the recipe in my app.  These are new and improved!  A must-try!

IMG_7688Green Beans with Garlic and Lemon

Every table needs a pop of green!  Ours was these crisp green beans with garlic and lemon.  The little kick of spice chile and hint of citrus make these a perfect side dish for the holidays!

_MG_2241Creamy Mushroom Rice

Infused brown rice with an assortment of herbs and vegetables, meaty mushrooms, and a decadent cream sauce make this a hearty side dish.

_MG_2207Quinoa Stuffing

A clean and high protein alternative to traditional stuffing.

_MG_2344Raw Stuffing

This tastes just like Stove Stop Stuffing, except this is raw and is actually beneficial to your health.  I know you’ll LOVE it!

_MG_2359Holiday “Meat”loaf

This high-protein “meat”loaf looks and tastes like the real thing, only it’s better for you, is cruelty-free, and great for the environment.  I fool my non-vegan family and friends every time!  Top this holiday loaf with our Cranberry Glaze or with traditional “meat”loaf glaze.

_MG_2379Savory Pumpkin Pie

We wanted to include pumpkin in our Thanksgiving menu, and since we already have pumpkin pie recipes in our respective recipe arsenals, we decided to make a savory pumpkin pie.  The best way to describe this savory pie is to say it is basically a vegan, gluten-free, soy-free quiche with pumpkin!

_MG_2236Cranberry Pomegranate Cider

This ruby red (my favorite color) beverage tastes like a lovely tea and can be made bubbly and sparkling with a sparkling kombucha or champagne.

_MG_2323Raw Pumpkin-Spiced Mamey “Cheese”cake

Oh, I love this dessert!  Find out what Mamey is the recipe post.  If you can’t find mamey, substitute with pumpkin or sweet potato!  The combination of vanilla bean “cheese”cake, pumpkin-spiced mamey, and a fig/date/ nut crust is just heavenly.

_MG_2272Chocolate Mousse Pecan Tart

This easy-to-make chocolate (sweet potato) mousse pecan tart is really easy to make and is just so pretty to look at!

Our collaboration required a lot of hard work, but it was so worth being able to spend time together, getting to know one another better, with the intention of sharing the fruits of our labor with our readers!  To add to the list of things I’m thankful for this Thanksgiving, I am so thankful that Instagram, veganism, the desire to eat delicious yet nutritious food and to share it with others brought me to meet so many amazing people, like Jasmine!  It’s been fun learning from and about one another, and I look forward to many years of friendship!

 

image-69

Make sure to check out more details on our fun-filled day in the kitchen by reading my previous post!  We also thought it would be fun to interview each other so you can learn a little more about us.  My interview is on Jasmine’s blog, and Jasmine’s interview is here.  

 

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

photo 5-2

May you and your loved ones enjoy a

 

 

thanksgiving-closed-image

 With Love,

Yvonne and Jasmine <3

Photo Credit: Many of the photos in this post were photographed by Jasmine Briones.

 

Share on Facebook

Ugly Sweater Vegan Potluck

image-148

I’M SO EXCITED!!!

My vegan friends and I are having an UGLY Sweater Vegan Potluck in celebration of the Holiday Season!

Saturday, December 6th at 6pm.

Lincoln Plaza Hotel’s

Spirit House Bar

123 S. Lincoln Avenue, 2nd Floor
Monterey Park, CA 91755
(Los Angeles County)

(Bar closes at 2am, but we usually leave around 10-10:30pm. You’re welcome to stay later if you’re over 21!)

Parking:

Free parking! Park at the top of the parking structure next to the hotel.  There is direct access to the Spirit House Bar from there.  We will have directional signs so you can find us!

No cover fee, just bring a vegan dish to share, but please let @yvonne_deliciously_vegan know what you are bringing on her potluck post so you can see what other people are bringing as well.  If you don’t know what to bring or don’t have time to make something, stop by your favorite vegan restaurant and pick up something to-go that you can share!

The owner the Spirit House Bar (my friend, David) is more than happy to open the rooftop patio, bar area, and ballroom foyer for us earlier than normal and is so generous to allow us to bring our own potluck food!  It would mean a lot to us and it would give thanks to him, if your party ordered at least one drink from the bar.  No obligation for drinks—we will also have a tip jar available if you’d like to give!

All ages are welcome!  We will have colored wrist bands to put on everyone who is under the age of 21.

Please comment below this photo on my Instagram gallery, @yvonne_deliciously_vegan, to let us know if you are coming and how many you are bringing with you so we can let David know how many to expect. This is going to be a low key event (maybe). We all love to just hang out and meet new people like you do!

We plan to have a few games and even a DJ!!

Again, please only use @yvonne_deliciously_vegan’s Potluck post in Instagram as a sign up sheet to jot down what you will bring or for questions you have only about this event so that it will be easy for everyone to get clear information.  Thank you!!

Who are my friends?

Andre @unhealthyvegan, Jazmin @wonderfulvegan, Jasmine @sweetsimplevegan, Sarah @ahnestveggie, & Elana @klean_slate

We can’t wait to see you in your ugly sweaters!!!

Share on Facebook

Give Thanks to Bees this Thanksgiving!


beethankful

Guest post by Amy Ziff at Veriety.

From about as long as I can remember Thanksgiving in my family has really been about food first and foremost.  Of course immediately followed by family.  (If not for family, both real and adopted, who would all that food be for anyway?!) Then, not exactly as an afterthought, we would give thanks.

These days, I’m profoundly aware of the need for gratitude in our lives, and not just as a virtue but because gratitude can have a profound effect on happiness as well. [http://www.health.harvard.edu/healthbeat/giving-thanks-can-make-you-happier]

Of course as a Mom and healthy living coach, I love that this holiday is about food too!  Bringing gratitude and food together leads me to think about where our Thanksgiving food actually comes from.

I’m grateful for the farmers who grow and prepare our food and I’m grateful for beekeepers and their incredible fleet of workers – literally worker-bees! – who, with their pollinator brethren, make many our favorite Thanksgiving dishes possible.

Did you know that Cranberries, Pumpkins, Celery, Onions, Brussel Sprouts, Cauliflower, Broccoli, Carrots, Apples, Pears, Vanilla, even some Coffees all require the work of a pollinator? (In fact 71 out of the top 100 crops providing 90% of the world’s food are pollinated by bees. One out of every three bites of food is pollinated by honeybees alone.  Bees contribute over 20 billion to the US economy and $217 billion to the global economy annually!)

While researching this column I found out that there is something we can do to extend this gratefulness one step further this thanksgiving.  We can actually thank the bees and other pollinators and speak out to protect them.

Turns out that bees are dying at alarming rates. A certain kind of pesticide, known as neonicotinoids (neonics), are a key contributor to their die-offs.  (In Europe there is a 2-year ban on these pesticides in order for them to figure out the path forward.) But here in the US neonics are among the most heavily used insecticides. At the same time we’re seeing the loss of pollinators (including butterflies, earthworms, lady bugs, dragon flies, reptiles, and birds).

Beekeepers report an unprecedented 30% loss in hives over the last eight years.  The bees in this case are the “canaries in the coal mine” sending out a warning for all pollinators.  Studies clearly indicate neonics as a key factor in bee declines.

From now until November 24th we have a unique opportunity to call on President Obama and his administration to take action to protect pollinators.

If you want to give thanks, then take a moment to tell the EPA and USDA to suspend bee-harming pesticides. There is a short window to speak out for the bees and other pollinators.  Visit http://www.regulations.gov and submit written comments to comments regarding: EPA docket number EPA-HQ-OPP-2014-0806.  Or, visit the Friends of The Earth commentary page for this topic. 

Urge the administration to take the following steps:

o Immediately stop the release and use of neonicotinoids for agricultural uses—including seed treatments—as well as cosmetic and other unnecessary uses pending pesticide re-evaluation.

o Ensure that new pollinator habitat is free from neonicotinoids and other systemic insecticides and that all pollinator-attractive plants planted have not been pre-treated with these insecticides.

Don’t let the gratitude activism stop there!  Have your kids write a note and spread the word to others.  Please share this link on facebook, write a blog post, send out a thankful tweet #grateful4bees.  Lets make sure to thank those who are born to give – the bees, and all the pollinators – and work all their lives making Thanksgiving and every meal possible.

Thank YOU for taking the time out to read this post and to for taking action. I am grateful to live in a world with people who know the meaning of gratitude.

 

AmyZiff

 

Share on Facebook

Chocolate Mousse Pecan Tart

_MG_2272This easy-to-make chocolate mousse tart is cause for celebration.   Thanksgiving, a weekend, or any day of the week for that matter, is the ideal occasion for serving this simple, smooth, and decadent chocolate mousse tart.  To make it more appropriate for Fall, we topped this off with pecan halves and glossed them with a glazed of apricot jam.  This is our clean version of a chocolate mousse/pecan pie!

When nourishing, healing, whole, plant-based food tastes this delicious, it’s cause for even more celebration! Enjoy!

 

My dear friend, Jasmineand I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!

Photo credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

_MG_2195

Sweet Potato Chocolate Mousse Pecan Tart

Servings: 9

Time: 1 hour

Diet: V, GF, GFV, DF, SF, SRF

Ingredients

Crust:

1 1/2 cup raw pecans

1 1/2cup soft medjool dates, pitted

2 Tbsp melted coconut oil

1 1/2 Tbsp cacao powder

1 ½ tsp vanilla extract (no alcohol)

1/3 tsp sea salt

 

Mousse:

1 1/2 cup sweet potato, cooked

3 Tbsp cacao powder

1 1/2 tsp vanilla extract (no alcohol)

12 soft medjool dates, pitted

1/2 cup plus 4 1/2 Tbsp almond milk (or any non-dairy milk)

1 ½ tsp coconut oil

pinch sea salt

liquid stevia drops, as needed

 

Garnish:

Pecan halves, as needed

¼ cup Apricot Jam

1 Tbsp filtered water

 

Directions

Crust:

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness.  You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  2. Pour the crust mixture into an 8” or 9” tart pan with a removable bottom. Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout. Freeze for about 25 minutes. Make the mousse in the meantime.

 

Chocolate Mousse:.

1. Cook the sweet potato. Bake at 450 degrees F for 50 minutes, flipping it halfway through or steam for 15-20 minutes on the stovetop (when steaming, add about a cup of filtered water in a pot).

Note: I prefer peeling the sweet potato after it has been cooked because it’s time-saving. When it is cooked, cut it lengthwise in the center and open it. Spoon out 1 ½ cup of the tender flesh.

2. In a high-powered blender, add the almond milk, coconut oil, vanilla (if you choose to use it), dates, and sweet potato. Blend until smooth.

3. Taste and add liquid stevia if it needs more sweetness. If you want the pudding to look more chocolatey, add 1 ½ tsp more cacao powder and half of a date or more stevia until it tastes just right.

 

Garnish:

In a small sauce pan, add the apricot jam and a little water just to make it more spreadable as a glaze.

 

Assemble:

1. Remove crust from the freezer

2. Spoon the mousse into the crust and spread evenly and flat with an offset spatula.

3. Top with pecans in any pattern you desire, and brush the pecans with apricot glaze (to make it shiny and look fresh!)

3. Chill in the refrigerator until ready to serve. Pop the outer part of tart pan off before slicing.  Note: this tart tastes and cuts best when chilled!

 

 

 

Share on Facebook

Raw Pumpkin-Spiced Mamey Cheesecake

_MG_2323I already know what you’re thinking.  “What’s mamey?”, right?!  That’s what I said when Jasmine told me she was using mamey for this dessert.  When I looked it up, I learned that it’s actually called mamey sapote.  Coincidentally, my father-in-law gave me what he called, “sapote” from his garden recently.  It was creamy and sweet, almost custard-like, and it was not orange like the one Jasmine used.  I wish I could tell you what it tasted like, but honestly it didn’t taste like anything I’ve tasted before.  Since the one I tried wasn’t orange, I figure it was either a different variety of mamey sapote or maybe it fully wasn’t ripe.

_MG_2352

According to Jasmine, “the flavor is a combination of sweet potato and pumpkin with undertones of almond, chocolate, honey, and vanilla.

Health Benefits of Mamey Sapote:

  • Increased Immune Function
  • Reduced Risk of Colon Cancer
  • Protection Against Heart Disease
  • Alleviation of Cardiovascular Disease
  • Alleviation of Hypertension (High Blood Pressure)
  • Osteoporosis Protection
  • Mamey is believed to be an antiseptic, and is also eaten to help calm an upset stomach.

Mamey is also an excellent source of several vitamins and minerals. 1-cup provides:

  • 67 % of the daily value for vitamin C
  • 63 % of the daily value for B-6
  • 23 percent of the daily value for potassium
  • 20 percent each of the daily values for vitamin E and copper.”

 

I don’t recall ever seeing a mamey sapote at my local market, and you may not have either, unless you go to a Latin or Asian market or if you live in South America.  If you can’t find mamey sapote, use pumpkin or baked sweet potato in its place.  In this recipe, it is spiced similarly to pumpkin pie.  What I love most about this recipe is the delicious date, fig, almond and pecan crust and the decadent “cheese”cake center.

Jasmineand I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!

Photo credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Raw Pumpkin-Spiced Mamey Cheesecake 
Servings: 8-10
Total Time: 3 hours
Diet: V, GF, DF, SF, SR, R
Ingredients 
Crust:
½ cup raw almonds
½ cup raw pecans
15 dried organic black mission figs
15 organic medjool dates

Mamey Topping:

5 organic medjool dates

2 cups mamey sapote* (measured mashed)

¼ cup soaked cashews

1 to 1½ tsp pumpkin pie spice

½ tbsp chia seeds

½ vanilla bean

A small piece of fresh ginger (optional)

 

Coconut Cashew Cream:

1 cup soaked cashews

1 cup coconut meat

4 large medjool dates, pitted

¼ cup water or almond milk (I was out)

¼ cup coconut oil

½ fresh vanilla bean

Garnish ideas: Nuts, fresh figs, cranberries, mint, etc.

 

Directions

Soak the cashews for at least 2 hours (preferably overnight) in 1 cup water.

1. Place the ½ tbs chia seeds into a small bowl with 2 tbs water. Set aside.

Crust:

1. Combine all of the ingredients in a food processor until a crumbly “crust-like” mixture is formed. Press into the desired pan (I used a 9×9″ serving plate). Place in the freezer as you make the fillings.

Coconut Cashew CreamL

1. Combine all of the cream ingredients in a high speed blender and process until smooth.

2. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 30-45 minutes, or until its firm enough not to mix with the top layer.

 

Mamey Filling:

1. Combine all of the filling ingredients, along with the soaked chia seeds in a high speed blender and process until smooth.

2. Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 2 hours, or until firm.

3. Remove from the freezer when ready to serve. Slice, garnish, and serve immediately!

 

Notes:

Jasmine has found mamey in special Mexican grocers in Los Angeles, or even in Asian markets.
You can use either frozen or fresh mamey, just be sure to drain as much of the excess water (after you thaw it) as possible.
If you don’t have mamey, you can try subbing in pumpkin or baked sweet potato mash.

 

 

Share on Facebook

Cranberry Pomegranate Cider

_MG_2236

This recipe was very impromptu.  When Jasmine saw leftover cranberries in the kitchen, all of a sudden she placed them in a pot with filtered water, pomegranate, coconut sugar, orange juice, and cinnamon sticks.  She then simmered it while we were cooking away in the kitchen, strained it, adjusted its flavor, and voila!  She called it cider.  This cider is quite nice–very mild and lovely, and not too sweet.  It actually tastes like a very pleasant and delicious tea to me.  Thanks to Jasmine‘s resourcefulness, we enjoyed a festive beverage at our Thanksgiving feast as well as an intoxicating holiday aroma.

It can be served cold or warm, and if you wish to spike it up or make it bubbly, add some kombucha or champagne to your glass.  We served the cider in my new holiday wine glasses, which adorned the table quite nicely. 

Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you include this recipe, as well as our other recipes, on your holiday tables!

Photo credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

_MG_1993

Cranberry and Pomegranate Cider

Servings: 4-6

Cook Time:1 hour 10 minutes

Diet: V, GF, DF, SF, NF

By: Jasmine Briones / Sweet Simple Vegan

Ingredients

8 cups filtered water

2 cups fresh cranberries

1 whole pomegranate (seeds only)

2-4 Tbsp coconut sugar (to taste)

2 Tbsp orange juice

2 fresh cinnamon sticks

Directions

1. Place all of the ingredients except the orange juice into a large pot and bring to a boil.

2. Once boiling, turn the heat to low and cover. Allow it to cook on low for 1 hour.

3. Strain and add in the orange juice. Taste test and adjust sweetness to your liking.

Share on Facebook

Savory Pumpkin Pie

 

_MG_2379

My friend, Jasmine, and I created a Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Since Jasmine and I both already have pumpkin pie recipes, but still wanted to incorporate pumpkin into our Thanksgiving menu, Jasmine came up with the idea of making a savory pumpkin pie!  We used my quiche recipes as a base and we just added a few more herbs and, of course, pumpkin into the mix!  It worked like a charm!

Not only is this savory pumpkin pie delicious, it is also vegan, gluten-free, and soy-free!  The herbs, almond meal, and oat flour give the crust a delicious flavor and a pleasant nutty texture.  The garbanzo filling provides somewhat of an “egg”-like filling, and the sautéed leeks, pumpkin, herbs, and sliced almonds add more dimensions in flavor and nutrients to the quiche-like pie.

We hope you include this recipe, as well as our other recipes, on your holiday tables!

If you’d like to try my Mushroom, Zucchini, and Leek Quiche and Leek and Almond Quiche recipes, find them in the My Eclectic Kitchen App!

This recipe was inspired by ingredients that Vitacost.com kindly sent to me.  Click on the ingredient links to purchase the same ingredients I used to this.  Click here for Vitacost.com savings.

 

_MG_2407-1

Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

IMG_7875

Savory Pumpkin Pie

Servings: 6-8

Time: 2 hours 40 minutes.

Diet: V, GF, GFV, DF, SF, SRF

 

Ingredients

Filling:

1 cup garbanzo bean flour

1/2 tsp sea salt

1 1/4 cups lukewarm water

3 cups leeks (about 3-4 medium leeks), pale and green parts only, cleaned well and thinly sliced

2 cups, baked pumpkin, ¼ “x 1/2” pieces

1 tsp flat leaf Italian parsley, roughly chopped

3 Tbsp coconut oil, melted

2 Tbsp sliced almonds

 

Crust:

1 cup oat flour

1/2 cup almond flour

1/4 tsp xanthan gum

1/4 cup flat leaf Italian parsley, roughly chopped

1 Tbsp fresh thyme, roughly chopped

½ tsp sage, roughly chopped

1/8 tsp fine sea salt

2 pinches freshly ground black pepper

1/3 cup cold-pressed grapeseed or olive oil

3 Tbsp filtered water

Tip: Oat flour can be made by grinding oat groats or rolled oats  in a blender or food processor until it has a fine flour-like  consistency.  Also, leftover almond pulp that has been saved in the freezer from making homemade almond milk can be used for the almond flour.

 

Directions

1. In a medium bowl, whisk together garbanzo bean flour, 1/2 tsp sea salt and 1 1/4 lukewarm water.  Cover with a plate and set aside at room temperature for 2 hours

2. Peel and deseed pumpkin. Cut into large pieces. Bake in a 400 degree oven for about 25 minutes. Halfway through baking, flip the pieces of pumpkin. Remove from the oven and cut them into smaller pieces, ¼” thick and as wide as ½” .

3. Sauté the pumpkin with 1 tsp coconut oil and a sprinkle of sea salt and freshly ground black pepper until the pumpkin pieces brown. Set aside.

4. Turn down the oven to 350 degrees F and prepare the crust.

5. Spray a 9 ½-inch tart pan with a removable bottom with non-stick cooking spray and place it in the center of a baking sheet.

6. In a food processor, add all crust ingredients except for the oil and water. Pulse 3-4 times to combine. (If you don’t have a food processor, simply add to a bowl and mix very well)

7. Add water and oil, then pulse until the dough comes together and forms a ball. Place the dough on the prepared tart pan and press the crust into the pan, making sure to push the crust into the grooves of the pan.  Pat the dough until the crust is even.  Bake for 12 minutes, remove the crust from the oven, then set it aside to cool.  Raise the oven temperature to 500 degrees.

8. In the same sauté pan, heat 1/4 tsp coconut oil on medium heat, then sauté the leeks until translucent, about 7 minutes. .

9. Very carefully (because they will be hot) line the leeks evenly on the base of the crust, then layer on the pumpkin and sprinkle with slivered or sliced almonds.

10. With a large spoon, skim off and discard bubbles from the garbanzo mixture.

11. Add 1 tsp parsley and 3 Tbsp of melted coconut oil to the garbanzo flour mixture.  Whisk and pour the mixture onto the vegetables in the crust.  Immerse the vegetables into the liquid so they don’t burn in the oven, pressing down on the vegetables that stick out of the liquid.  If they continue to peek out of the batter, that’s fine. You might not need all of the garbanzo mixture—you might have about 3Tbsp of the garbanzo mixture left.

12. Carefully place the baking sheet into the preheated 500-degree F oven for 25-27 minutes.

13. Cool for 15 minutes before removing the outer part of the tart pan.  Slice and serve.

 

 

Share on Facebook

Holiday “Meat”loaf

_MG_2359Growing up, my Auntie Delia would make her famous meatloaf for special occasions.  I loved it and would always slather my slice of meatloaf with double the ketchup.  It was such a special treat.  Fast forward to today, during the holidays I usually cannot partake in our family’s usual feast, so instead I make a veganized version of my Auntie Delia’s meatloaf to take with me, along with other sides.  Surprisingly, it tastes and looks just like Auntie Delia’s meatloaf.  I shock quite a few people when I tell them it is vegan.

Even meat-eaters think this meatloaf is delicious and that it contains animal meat. Boy, do I fool them!

I make a very high protein faux meat to incorporate into this loaf consisting of quinoa, mushrooms, and walnuts.  When blended together in a food processor, it resembles ground meat. To the faux meat, I add most of the same ingredients that Auntie adds to her meatloaf, only I add parsley to the mix to give it some freshness.  I don’t add hotdogs in the center of the loaf (since all the vegan hotdogs I’ve seen at the store are made from soy).  I add cayenne pepper, flax “eggs”, a vegan Worcestershire sauce, my homemade ketchup, and, instead of soy sauce, coconut aminos.  Although Auntie Delia is known to make low-fat, “healthy” foods, I’d say this beats her turkey meatloaf when you compare overall nutrition.

This is my holiday version of the meatloaf.  My original meatloaf recipe is in the My Eclectic Kitchen App, which is actually the version I make year-round!

My friend, Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!  We hope you include this recipe, as well as our other recipes, on your holiday tables!

Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Holiday “Meat”loaf

Servings:  4-6

Time:  1 hour 50 minutes

Diet:  V, GF, GFV, DF, SF, SRF

Ingredients

½ cup quinoa, uncooked

1 cup filtered water

2 Tbsp flax meal

6 Tbsp filtered water

2 cups crimini mushrooms (or substitute porcini mushrooms), roughly chopped

1 cup walnuts, chopped

½ onion, chopped

1 celery stalk, finely chopped

1 small carrot, peeled and finely chopped

¼ cup dried cranberries, roughly chopped

1 Tbsp parsley, finely chopped

½ tsp rosemary, finely chopped

½ tsp sage, finely chopped

½ tsp thyme, finely chopped

¼ cup almond milk

1 cup gluten-free rolled oats

¼ tsp cayenne pepper

¼ tsp freshly ground black pepper

2 tsp garlic powder

1 Tbsp coconut aminos (can substitute tamari)

1 Tbsp vegan Worcestershire sauce

1/8 tsp sea salt

Glaze:

Cranberry Glaze

Or

Traditional Meatloaf Glaze:

3 Tbsp ketchup

1 1/2 Tbsp vegan Worcestershire sauce

1/8 tsp garlic powder

Directions

1.  Rinse and drain quinoa.  Place the quinoa and 1 cup of water in a small saucepot and cover. Cook the quinoa over medium heat.  Once it has reached a boil, reduce heat to low, and simmer.  The quinoa should be cooked in about 15 minutes, when all the water is absorbed.  Keep an eye on it so it doesn’t burn. Set aside to cool.

2.  Preheat the oven to 325 degrees F.

3.  Line a loaf pan with parchment paper.  First, cut two pieces of parchment paper– one piece for the length of the loaf pan, from rim-to-rim, and one piece for the width of the loaf pan, rim-to-rim.  Spray the loaf pan then place one parchment piece down.  Spray the parchment again and lay the other piece of parchment over crosswise, like an x.  Spray the parchment again.  See here for a demo: http://www.youtube.com/watch?v=UJUhAYSy-U8

4.  Prepare the flax egg.  In a small bowl, combine the flax meal with 6 Tbsp of water, mix and set aside to thicken.

5.  Prepare the faux “meat”.  Measure out ¾ cup cooked quinoa (store leftover quinoa in the refrigerator to eat later).  Place the quinoa in a food processor with the mushrooms and walnuts, and process until it comes together and resembles the same texture as ground meat.

6.  Place the faux “meat” in a large mixing bowl and add the remaining ingredients to the bowl, including the flax egg.  With clean hands, toss all the ingredients until fully combined.

7.  Pour the “meat”loaf mixture into the loaf pan and pat down well, spreading evenly.  Flatten the top.

8.  Place the loaf pan in the center of the oven for about 1 1/2 hours.

9.  Make the glaze.  Either a Cranberry Glaze or the Traditional Meatloaf Glaze by combining ketchup, vegan Worcestershire sauce, garlic powder, and stirring together with a spoon.

10.  10 minutes prior to removing the loaf from the oven, brush the top of the meatloaf with the glaze, spreading it evenly to coat. If you use the Cranberry Glaze, use only a little over ¼ cup of it to spread. Reserve the rest of the Cranberry Glaze to serve on the side.

11.  Allow the loaf to cool for about 10 minutes prior to cutting.

12.  Serve with a side of steamed broccoli or green beans and/or mashed potatoes.

Note:  This can be made in advance and refrigerated overnight.  To reheat, preheat the oven to 300 degrees F and heat for about 25 minutes.

Share on Facebook

Raw Stuffing

IMG_7733I absolutely love Thanksgiving stuffing.  For as long as I can remember, my family enjoyed Stove Top stuffing for the holidays.  For my first holiday season as a vegan, my holiday meals didn’t feel complete without my beloved stuffing.  Thankfully, I discovered raw vegan stuffing through Kimberly Snyder, my health and nutrition guru.  I adapted her recipe by changing up and adding a few other herbs and spices.  I also made my version lower in fat by reducing the amount of oil and adding a vegetable stock (ok, that’s not fully raw) or filtered water (this is raw!) instead!

After reading the Food Babe’s article highlighting what toxins may be hiding in typical American Thanksgiving feasts, I was thoroughly disgusted.  I actually don’t miss Stove Top stuffing one bit!  Why would I subject my body (and the bodies of my loved ones) to toxic food when I can make non-gmo, nutrient-dense, better-for-you versions myself?  And they’re so easy to make, too!

I am so happy that I can now enjoy my raw stuffing and share it with everyone!  This recipe isn’t just for the holiday season, it can be enjoyed year-round as a side dish, added to a salad, or stuffed into lettuce wraps!

One bite of this stuffing and you will be in disbelief at how much this tastes just like Stove Top stuffing!  It truly is amazing how good this is!!

My friend, Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!  We hope you include this recipe, as well as our other recipes, on your holiday tables!

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

IMG_7736

Raw Stuffing
Servings: 4-6
Time: 20 minutes
Diet: V, GF, SF, SRF, R

Ingredients

½ cup almonds, soaked overnight and rinsed well
1 1/2 cup pecans
1 cup carrot, chopped into ¼” pieces
1 cup celery, chopped into ¼” pieces
1/3 cup sweet onion, chopped into ¼” pieces
¾ cup crimini mushrooms, chopped
¼ tsp turmeric, ground
2 tsp parsley, chopped
1 ½ tsp rosemary, chopped
1 tsp thyme, chopped
½ tsp oregano
1 tsp sage
½ tsp freshly ground black pepper
1 Tbsp cold-pressed olive oil
½ tsp coconut vinegar (or apple cider vinegar)
3-4 Tbsp vegetable stock (or filtered water)
1/8 tsp sea salt

Directions
1. Process the soaked almonds and pecans in the food processor until they are chunky and not too fine.
2. Pour the nuts into a large bowl, then add the remaining ingredients, and mix well.
3. Cover and refrigerate until serving.

 

Share on Facebook