Cranberry Glaze

_MG_2421Thanksgiving 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 dance for joy!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Thanksgiving is such a special holiday.  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. She loved it 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.  With my Grandpa Floyd being from the Midwest (Missouri), it has been my family’s tradition to enjoy the standard American Thanksgiving feast.  In my home, cranberry sauce is an essential side dish.  It is a must-have at the dinner table.

With that, I present to you the first of 13 Thanksgiving recipes for you to enjoy.

This is a new and improved Cranberry Glaze. It’s improved because it contains less sugar than my Cranberry Sauce recipe. Cinnamon, all spice, nutmeg, orange juice and orange zest make this sauce very festive and flavorful.  The blended dates make the consistency thicker, easily spreadable, and perfect to top onto a Thanksgiving “Meat”loaf. It also can be served as a side or eaten in a lettuce wrap stuffed with Raw Stuffing and Candied Yams.

To make your holiday a more enjoyable one, I suggest making all of the sides besides the Green Beans with Garlic and Lemon a day in advance.  Spend quality time with your family and just heat and serve (or remove from the fridge) on the actual holiday!

We hope you love it!

 

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!

 

Cranberry Glaze

Servings: 8-10

Time: 30 minutes

 

Ingredients

1 1/2 pounds (or 5 cups) fresh cranberries, washed and dried

3/4 cup medjool dates, pitted

2 cups filtered water

½ cup coconut sugar

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange:

½ tsp orange zest

4 Tbsp orange juice

 

Directions

Note: Best made a day in advance:

1. If your dates are too hard, soak them overnight in filtered water.

2. Add the filtered water and dates into a high-powered blender and blend until smooth. If it’s a little chunky, that’s fine.

3. Wash and dry the cranberries.

4. In a medium saucepot, combine the coconut sugar, date/water mixture, and cranberries.  Mix.

5. Over medium heat, bring the mixture to a boil and then reduce to a simmer. Add the cinnamon, allspice, and nutmeg. Stir to combine and simmer for about 7-9 minutes.  You will notice that some cranberries will remain whole and some will burst.

6. Add orange zest and juice. Taste and add zest and juice to taste.

7. Cool.  Blend half of  mixture.  Add the blended mixture back to the pot, mix it well, store in a glass container and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce/glaze.

8. Serve chilled and enjoy!

 

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Guilt-Free Yet Irresistible Thanksgiving Recipes To Try This Year

Over the years, I have shared some of my favorite Thanksgiving recipes — healthy, yet utterly satisfying takes on traditional turkey day fare that dare I say, taste better than their original counterparts! Here is the ultimate vegan and gluten-free Thanksgiving recipe roundup that you may want to try this year, no matter your guests’ dietary preferences.

Arugula and Persimmon Salad

When I was a kid and my mom gave me a persimmon to try for the very first time, I was surprised it didn’t taste like a tomato, as persimmons very much resemble tomatoes. As I observed closely, there were specks of brown in the fruit—almost as if God/theUniverse had sprinkled the fruit with cinnamon and it was naturally occurring, embedded into the fruit. Hence, my initial childhood conclusion that cinnamon derived from per”cinnamon”s—hello, it’s in the name, duh! As I grew perplexed and analyzed that it was probably a silly idea since we had cinnamon sticks to stir hot apple ciders and Mexican hot chocolates with, and we actually had to ground cinnamon sticks to add into recipes I thought, “what a coincidence” and how beautiful of God to just sprinkle fruit with cinnamon and make a star shape design for us to see (when slicing the fruit horizontally). I just left it at that—a coincidence and viewed them as two separate things. Besides, how in the world would one be able to extract specks of cinnamon from the persimmons. Oh silly, silly me!

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Fast forward 30 years when I had my twin nephews try persimmons for the first time, I told them the story I just shared with you, and they asked where cinnamon came from. Since I never looked it up, I turned to one of my fave instructional learning tools, YouTube , and we learned that cinnamon is made from the barks of trees, rolled up by people in a forest (well at least the people in a forest in the video we watched). It’s a very timely process and I could not believe how much effort it takes to make and how cheap and available it is to us. I will never look at cinnamon and persimmons the same again, especially knowing now that they are mutually exclusive.

Moving on, although persimmons and cinnamon are both in season right now, this salad only contains persimmons. It’s a family and friend favorite this time of year. Make it for the holidays, for your parents when they come to visit, for a date, or treat yourself. It is super super simple, and contains the following ingredients: arugula, ripened and crisp persimmons, dates, shallots, #marconaalmonds, an easy soft cashew cheese, #saba, and sea salt and pepper.

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.


Holiday “Meat”loaf

Photo Credit: Jasmine Briones

Growing 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!

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 saltG

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.


Herbed Biscuits & Mushroom Gravy

  • 4 c. Trader Joes gluten-Free flour blend
  • 3 tsp. xanthan gum
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • 4 tsp. unrefined granulated sweetener/raw sugar
  • 1 tsp. sea salt
  • ½ cup + 2 Tbsp. refined coconut oil*, room temperature
  • 2 c. unsweetened plain almond milk
  • 2 Tbsp. apple cider vinegar
  • 2 tablespoon dried basil
  • 2 teaspoon dried dill
  • Wide Mouth Mason Jar*

Instructions

  1. In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar and sea salt.
  2. With a pastry blender of the back of a fork, cut in the coconut oil into the dry mixture until it becomes like a coarse meal.
  3. Stir in the almond milk and vinegar with a wooden spoon until just combined.
  4. Set in fridge 10 mins
  5. Preheat your oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
  6. Remove from fridge and dump the dough onto a counter lined with parchment paper. Gently work it into a ball with lightly floured hands (dough may be slightly sticky).
  7. Gently press dough to be 1″ high and 8″ in diameter. Cut out biscuits using a wide mouth mason jar*. Place biscuits on the baking sheet and continue until all dough is used.
  8. Bake for 12-14 minutes or until lightly browned on top. Serve immediately with gravy.

Notes

Wide Mouth Mason Jar: 3 1/4″ mouth 10″ circumference

The coconut oil must be refined in order to avoid the coconut flavor.

Mushroom Gravy

  • 2 Tbsp vegetable broth, + more as needed (for cooking)
  • 2 cloves garlic, minced
  • 1/2 cup white or yellow onion, diced
  • 1/3 carrot, peeled and diced
  • 4 oz thinly sliced mushrooms
  • 1/4 tsp fresh sage
  • ½ tsp fresh thyme, chopped
  • 1/4 teaspoon minced fresh rosemary
  • 2 tablespoons Trader Joes gluten-Free flour blend
  • 1/2 cup vegetable broth
  • 3/4 – 1 cup unsweetened plain almond milk*
  • 2 teaspoons coconut aminos
  • 1/8–1/4 teaspoon salt, to taste
  • Fresh black pepper, to taste

Instructions

  1. Add a bit of water or vegetable broth to a large saucepan over medium heat. Add in the garlic, onion and carrot, and cook until the onions are translucent. Add in the mushrooms, sage thyme, rosemary, and cook until mushrooms soften, about 3 mins.
  2. Add flour and coat, mix well and cook for 1 minute.
  3. Slowly add in liquids, 1/2 cup at a time.
  4. Cook until thickened, stirring frequently, on low. Add salt and pepper, taste, then adjust seasonings as needed.
  5. Keep on low until you’re ready to serve, adding almond milk as needed.

Notes

Start with 3/4 and add more as needed


Fig and Frangipane Tart

Preheat oven to 350 degrees

Essential tool: 9 inch tart pan with removable bottom

Ingredients

18-20 figs or 1.5 – 2 pounds of figs, quartered length-wise

Tart Dough

1/4 cup ice cold filtered water

1 cup plus 2 tbsp oat flour (gluten-free oat flour)

1/4 tsp fine sea salt (I use Himalayan)

6 tbsp (3 oz.) coconut oil (chilled and chunked into tsp pieces. doesn’t have to be perfect)

Frangipane Filling

3 tbsp coconut oil

1/3 cup coconut palm sugar

1/2 cup plus 2 tbsp almond meal

1 heaping tbsp arrowroot

pinch sea salt

1/8 tsp cinnamon

1/3 cup almond milk

1.5 tsp vanilla extract (no alcohol)

1/2 tsp almond extract

Directions

Tart Dough

1. Place oat flour, salt and cold chunks of coconut oil into food processor. Pulse until coconut oil pieces are pea-sized.

2. While continuously pulsing the oat flour, pour the cold water in (make sure no ice falls in. I just place the measuring cup in the freezer to make it ice cold). Pulse until it almost comes together. (about 3-4 times)

3. Lay out about 13 inches of plastic wrap on the counter (if you don’t have this, use parchment) and pour the dough and flour pieces onto the plastic. Form the dough into a disc shape, about 6 inches in diameter and wrap the sides, leaving about an inch of space when folding. Once it’s wrapped, use a rolling pin to roll out about an inch more.  Roll the dough from the center out. Place in the refrigerator.

4. Make the tart filling. Then spray non-stick cooking spray inside, all over the sides of the tart pan. Place tart pan on a half sheet tray, lined with parchment paper or a silpat (silicone baking mat).

5. When you’re done with the tart filling, remove from the dough from the refrigerator.  If it’s too hard, you will need to wait until it is soft enough to roll out without cracking. But you don’t want it too soft that it melts.  You will have to work quickly.

6. Open the plastic wrap, leaving the plastic on the bottom of the dough and either grab another piece of plastic wrap or parchment paper to place on top of the dough (or manipulate the plastic wrap you have to help you) and roll out the the dough to about an 11-inch in diameter circle.  The crust should still be a bit cold at this point so it’s easier to handle. Bring the sheet tray near you with the sprayed tart pan, and holding the dough circle from the bottom (or wrapping the dough on top of a rolling pin with the plastic on top), quickly flip the dough into the tart pan, then carefully peel off the plastic. Push the dough into the tart pan and onto the sides.  If the dough breaks, no worries, just press it together. If one side needs more dough, take some dough from a thicker side and press it into an area that needs more dough.  Do what you have to do to get what you see below.  If it starts melting and difficult to handle, put it back in the refrigerator to harden up a bit.  Again, make your dough look like below, with no wholes.

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7. Place the tart shell back in the refrigerator or even freezer so it sets a bit. Go to tart filling, step 3.

Tart Filling

1. In a medium mixing bowl, add the coconut palm sugar, salt, cinnamon and wet ingredients: coconut oil, almond milk, vanilla and almond extracts. Stir to combine and to dissolve the salt and sugar. The sugar won’t completely dissolve and that’s fine. Add the almond meal and arrowroot and stir well to combine. Set aside.

2. Go back up to step 5 of the tart dough directions.

3. After the tart shell is set (hardened), take it out of the refrigerator, give the tart filling one or two last stirs, then fill the tart shell with the filling, spreading it evenly to cover the bottom of the tart crust.  Place back in the refrigerator and cut up the figs in the meantime. Cut them length-wise, first in half, then cut the halves in half to get quarters.

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Assembling the the figs in the tart

Once the frangipane has been in the refrigerator for about 5 minutes, place the figs, pointy (stem) side up, round side down, pink side exposed, starting from the outside of the circle, just onto the frangipane, along the crust. The frangipane should hold it in place (but don’t push it through and into the frangipane. Just lay it gently in place). Let the figs touch shoulder to shoulder. For the second layer inward, stagger and repeat. Repeat the hird layer and so on until you get to the center.

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Once you’ve made your fig flower, take a photo because it’ll look awesome raw! Then place the sheet tray with the tart shell on it in the center of the preheated 350 degree F oven for about 45-50 minutes or until the crust gets golden-ish, or like my photos. Since there isn’t butter or cream in the crust, you won’t achieve a true golden color.

It may bubble over a smidge, and when you take it out of the oven, it will look wet.  Be careful not to spill the liquid. Don’t be alarmed. It will set once it cools. Once it is almost cool, carefully remove the tart shell tart pan touching the sides/crust, leaving only the base intact.  (Bottom/base of the tart pan will be intact until you serve the last piece.)  Using 2 spatulas, I placed the tart on a cake stand. You can just put it on a flat large plate to save space and to avoid accidents, if you’d like. Carefully place the tart in the refrigerator for at least 3 hours before serving. After 3 hours, the liquid will be set.

I had this with coconut whip for the first time and it was delish! But I also had it without the coconut whip and it was still luxurious.  Peyman has his hang ups with figs so I had to trick him into tasting a piece.  He said it was, “mmm…Good!”

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I hope you enjoy this as much as we did!  Please let me know how yours turns out!


Garlicky Cauliflower Puree

Photo Credit: Jasmine Briones

This recipe is a great healthy vegan take on garlic mashed potatoes.  Garlicky Cauliflower Puree dressed with Mushroom Gravy (recipe above) is a wonderful side dish for any holiday meal.  It is so easy to make and can be enjoyed year-round!

When trying to eliminate or reduce carbs like rice or potatoes from your diet, using cauliflower is a perfect substitute.  I use cauliflower to make cauliflower “rice”, a couscous substitute, and to make cauliflower puree or mash.

This garlicky cauliflower puree feels and tastes very similar to mashed potatoes, but is so much better for you.  This recipe contains no cream, butter, fake butter, or oil.  Roasted garlic gives this a lovely full flavor.  I enjoy my garlicky cauliflower puree with “Meat”loaf and Mushroom Gravy.

What are some benefits of eating cauliflower?  This cruciferous vegetable is naturally high in both fiber and B-vitamins.  One cup of cooked cauliflower equals 2.28 grams of protein.  It also contains antioxidants and phytonutrients that can protect against cancer, fiber that helps with satiety, weight loss and a healthy digestive tract, choline that is essential for learning and memory, omega-3 fatty acids that reduce inflammation, as well as many other important nutrients.

I hope you enjoy this recipe during the holidays and throughout the year!

Servings: 6-8

Time: 40 minutes

Ingredients

1 large head of garlic

1 head of cauliflower

2+ cups vegetable stock

½ tsp sea salt

Garnish

¼ bunch chives

Directions

1. Preheat the oven to 400 degrees F.

2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.

3. Clean the cauliflower, removing the outer leaves and base. In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat.  Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.

4. Once the garlic has roasted, let it rest for at least 5 minutes.  It will be hot.  Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.

5.  Strain the cauliflower and reserve the vegetable stock.  Transfer the cauliflower to the blender.  Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.

6. Season to taste and top with chopped chives.


Cranberry Sauce

Time: about 30 minutes

Ingredients

1  1/2 pound fresh cranberries, washed and dried

2 cups coconut palm sugar

1/2 cup filtered water

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange, zested and juiced

Directions

1. Wash and dry cranberries.

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2. In a medium saucepot, combine the coconut sugar, filtered water and cranberries.  Mix.

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3. Over medium heat, bring to a boil, then reduce to a simmer. Add the cinnamon, allspice and nutmeg. Stir to combine and simmer for 7 minutes.  Some cranberries will remain whole and some will burst.

4. Add zest and juice to taste.  Cool and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce.

5. Serve chilled and enjoy!   This can be made a day in advance.

cranberry sauce

Candied Yams (or Sweet Potatoes)

Photo Credit: Jasmine Briones

Servings: 6-8

Time: 1 hour

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

 Ingredients

4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes

3/4 cup orange juice, fresh

1 ½ cup filtered water

1 cup medjool dates, pitted

¼ tsp cinnamon, ground

1 tsp vanilla extract

2 Tbsp coconut oil (or grapeseed oil)

Directions

Note: Best made a day or a few hours in advance.

1. Preheat the oven to 400 degrees F.

2. Wash, peel, and cut the sweet potatoes or yams. Place them in an 8”x8” or 9”x9” casserole dish, and place the casserole dish in the center of a baking sheet, lined with parchment paper or a silicon mat.

3. In a blender, add the remaining ingredients: orange juice, filtered water, pitted medjool dates, cinnamon, vanilla extract, and oil. Blend well, until the dates are pulverized. If the mixture is a little chunky, that’s fine.

4. Pour the wet mixture over the sweet potatoes or yams and toss to coat. Place in the oven for about 45-55 minutes, tossing every 15 minutes, and cook until the sweet potatoes or yams are fork tender.

5. If made a day in advance, remove from the refrigerator and place in a 350 degree F oven for about 20 minutes.


Raw Stuffing

I 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!!

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.


I would love to hear what your Thanksgiving tried and true favorites are, as well as any requests for making old favorites in a vegan, gluten-free, and guilt-free way! If you try out any of these recipes, tag me on Instagram @YvonnesVeganKitchen so I can see your creations!Have a wonderful holiday and don’t forget to use code BLACKFRIDAY10 on my online site for 10% off your order for Black Friday. (Valid on the weekend of Black Friday only!)

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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!

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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.

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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.

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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!

 

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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!

 

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May you and your loved ones enjoy a

 

 

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 With Love,

Yvonne and Jasmine <3

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

 

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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.

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Photos

Welcome to my recipe photo gallery!

All recipes are vegan, gluten-free, refined sugar-free, soy-free, and dairy-free.

Click on a photo for recipe or to be directed to where you can find the recipe (ie. the App).

You can also search for recipes by index.

Please hashtag #MyEclecticKitchen when using my recipes!

Char Siu Maitake Bao

Ube Bao

 

nutivalayers1

Sweet Potato Fries with Tikka Masala Sauce

IMG_5642 (1)

Savory Indian Pancake

VeganItalianMeatballsItalian Quinoa Meatballs

best foods approved imageCurried Chicken-less Salad Sandwiches

IMG_0027

Mock Tuna Salad Sandwich

RedPepperPureeUpdatePhotoRed Pepper Puree

Version 2Kabocha Squash and Rajas Gratin

2015-10-20 13.43.31Arugula and Persimmon Salad

2015-10-29 01.57.22Green Monster Dip – aka Chickpea Avocado Hummus

IMG_9272Strawberries and Cream with Figs Cheesecake

IMG_0883

Superfood Truffles

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Chocolate, Peanut Butter, Banana Ka’Chava Shake

_MG_2195Chocolate Mousse Pecan Tart

_MG_2323Raw Pumpkin-Spiced Mamey “Cheese”cake

_MG_2236Cranberry Pomegranate CiderIMG_7798Savory Pumpkin Pie

_MG_2359Holiday “Meat”loaf

IMG_7733Raw Stuffing

_MG_2207Quinoa Stuffing

_MG_2241Creamy Mushroom Rice

IMG_7688Green Beans with Garlic and Lemon

_MG_2321Candied Yams (or Sweet Potatoes)

IMG_7788Mushroom Gravy

_MG_2360Garlicky Cauliflower Puree

_MG_2421Cranberry Glaze

candyapple1“Caramel” Candy Apples

crabcake2Sweet Potato Crab-less Crab Cakes

Fallcupcake1Pistachio-Orange “Blood” Splattered Cupcakes

kabochasquashsoupKabocha Squash and Ginger Soup

ZoodleBrain2Zoodles with Pumpkin Kale Pesto

PunchWitch’s Kombucha Brew

GrapeSpider2Grape Snakes

IMG_7040Garlic’d Cauliflower Puree

IMG_6368German Chocolate Truffle Cake

IMG_4928Banana Cream Pie

IMG_4990Banana Cream Pie

IMG_pbPeanut Butter and Chocolate Dreamcake

IMG_3973Banana Crunch Pops

IMG_5632Sunshine Cookies (sunbutter cookies)

IMG_4480Fudge Brownies

IMG_4328Garam Masala Cookies

IMG_9119

My Favorite Waffles

IMG_1736Quinoa Kale Salad

IMG_2089Quinoa Pizza Crust

IMG_4807Chickpea “Fish” Tacos

Photo Credit: Miranda Rivera

Photo Credit: Miranda Rivera

Almond, Cherry and Chocolate Biscotti

168Black Bean Brownies

IMG_7803Chunky, Chewy Oatmeal Chocolate Chip Cookies with Pecans, Walnuts, and Coconut

IMG_7520Chickpea Fritters with Cucumber Dill Sauce

IMG_8843Vegetable Tikka Masala

IMG_0349Gluten-free Chapati

IMG_0863Super Bread (gluten-free, yeast-free and xanthan gum-free)

IMG_pinkPink Peppercorn “Goat Cheese”

IMG_6522Yayfair Chocolate Candy – Chocolate candy with a dried cherry, walnut, hemp seed and vegan “caramel” center

IMG_0921Sriracha Cashew Cream Sauce

photo-117Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

IMG_6040Buffalo Cauliflower with Avocado Dip

IMG_6140Vanilla Bean “Cheese”cake with Mixed Berry Compote

IMG_4792Quinoa Meatballs

IMG_4233Stuffed Mushrooms

IMG_4643Quinoa Veggie Burgers

IMG_4055Creamy Pistachio Rose Dreamcake

IMG_4177Oriental Cabbage Salad

IMG_4075Asparagus Soup

IMG_2458

IMG_2124Thin Mint Cookies

yellow curry2Yellow Curry

IMG_1525Yellow Curry

IMG_1375Candied Sweet Potatoes

cranberry sauceCranberry Sauce

Spicy Lentil Dahl-smallJPEGSpicy Lentil Dahl

IMG_0772Potstickers

IMG_0840Pumpkin Pie

IMG_0925Persimmon Cookies

IMG_0954Persimmon Muffins

image-88Persimmon Pudding

image-82Nutty Creamy Chocolate Cake

image-75My Favorite Gluten-free Vegan Pancakes

image-77My Favorite Gluten-free Vegan Waffle

image-74Chocolate Sauce for Pancakes and Waffles

image-79Coconut Whipped Cream

image-68Spinach and Parsley Pesto

image-65Black Bean Brownies – Best brownies. Ever.

image-62Gnocchi

image-61Gnocchi with roasted butternut squash

image-59Apple pancakes

image-58

Pumpkin Pie

photo-103Italian Lentil Soup

image-50Kelp Noodles with Asian Peanut Sauce

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Banana Pancakes with Chocolate Sauce! – My 2nd Favorite and Gluten-free Vegan Pancakes

image-41

Fig and Frangipane Tart Before Baked

image-34Luxurious Slice of My Fig and Frangipane Tart

image-35Fig and Frangipane Tart After Baked

image-38Juicy Fruit

image-32Roasted Curried Vegetables

image-30Latkes with Chunky Apple Sauce and Cashew Sour “Cream”

image-28Parsley and Kale Tabouli with Hemp Seeds

 

imageRaw Goji- and Cranberry Truffles

ChocoChaiCookiesChocolate Chai Cookies

image-25Tomato “Cream” Sauce

gaspachoGazpacho (Cold Soup)

image-23

Yvonne’s Lasagna

image-20Yvonne’s Lasagna

photo-99Quinoa Pizza Crust (no soaking required)

 image-16

Buffalo Cauliflower – Vegan Buffalo Wings

 image-44

Coconut Banana Pancakes with Chocolate Sauce and Berries

 

image-122-Minute Miracle Oat-Flax Bread

image-9Nutty Creamy Chocolate Cake

photo-109

Glowing Green Smoothie

dreamcake1Raw Cashew Dream Cake – Raw Vegan “Cheese”cake

image-46Raw Vegan Cheesecake with Mixed Berry Compote

image3-Minute Miracle Bread

eggreplacerFlax Egg

ChocoChaiCookiesclose-upChocolate Chip Cookies

Roasted-Garlic-and-Herb-Potatoes-1024x834Herb Roasted Potatoes

 

My favorite kale salad

Yvonne’s Kale Salad

IMG_9917Zoodles with Red Pepper Pureeand Pistachio Pesto

IMG_0797Citrus, Fennel, and Arugula Salad

IMG_3900Mixed Baby Greens with Tahini-Dijon Dressing

img_quinoasaladMediterranean Quinoa Salad

IMG_macaronisaladGluten-free Macaroni Salad

IMG_8712

Vegan Meatloaf

crabcakesVegan Crab Cakes

img_8843Vegetable Tikka Masala

IMG_6012Manicotti

IMG_4807Vegan Fish Tacos

IMG_1586Forbidden Mediterranean Rice Salad

IMG_8254Orange Zeppoles with Chocolate Fudge Sauce

IMG_9131Chocolate Crunch Treats

IMG_7497Chocolate Crunch Treat Ice Cream Sandwich

img_6455Chocolate Mousse Tarts

IMG_8083Ginger Molasses Date Cookies

IMG_4337Peanut Butter and Chocolate Granola Squares

IMG_9020Vegetable Stir-fry

IMG_sushi1Vegan Sushi

IMG_1931Italian Massaged Kale Salad

IMG_6615Creamy Fennel and White Bean Soup

IMG_2738Eggplant and Zucchini Stacks

 

 

Glowing Green Smoothie – hers and his to-go

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I threw my sister, Marie, a French bebe-themed baby shower in San Diego.

photo-91Yvonne threw sister, Marie, a baby shower. Made the favors, decor, most of the desserts and arranged the flowers.

May 2012, at the US Grant Hotel in San Diego for Yvonne’s wedding tasting with mom and sister.

Plums at the farmers’ market. Peyman’s favorite are very firm plums. Riva’s(Yvonne’s sister), favorite tart is Yvonne’s plum tart.

Morning pastries at Tavern, Los Angeles. Baked these off starting at 5am!

Stephanie, former Sous Chef, and Yvonne at work making croissants and Euro chocolate sauce. Tavern – Brentwood, Los Angeles, CA

 

Since 2010, Lucques Catering has catered the SAG awards. This is always a fun event to work. (Funnest events are the Oscar parties because stars visit the kitchen :)) Picture was taken after approx. 1,300 plates had been completed. Shrine Auditorium, USC campus. Yvonne is on the right. Pre-vegan days.

 

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Recipes

GLUTEN-FREE, VEGAN, and SOY-FREE recipes.

You can also search for recipes by photo.

Please hashtag #MyEclecticKitchen when using my recipes! 

 

APPETIZERS/ SNACKS/ SPREADS/ FILLINGS

Buffalo Cauliflower / Vegan Buffalo Wings with Avocado Dill Dipping Sauce

“Caramel” Candy Apples

Char Siu Maitake Bao

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad

Grape Snakes

Green Monster Dip – aka Chickpea Avocado Hummus

Italian Quinoa Meatballs

Latkes with Chunky Applesauce and Sour “Cream”

Quinoa Meatballs

Red Pepper Puree

Potstickers/Gyoza

Roasted Curried Vegetables

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Ube Bao

 

BEVERAGES

Chocolate, Peanut Butter, Banana Ka’Chava Shake

Cranberry Pomegranate Cider

Green Smoothie

Witch’s Kombucha Brew

 

BREAD

2-Minute Miracle Oat-Flax Bread

3-Minute Miracle Bread (English muffin, hamburger bun, sliced bread)

Quinoa Oat Pizza Crust (no soaking!)

 

BREAKFAST

Apple Pancakes

Chocolate Sauce for Pancakes and Waffles

Coconut Banana Pancakes with Chocolate Sauce and Fresh Berries – my very first-ever vegan and gluten-free pancake recipe

Banana Pancakes with Chocolate Sauce  – 2nd favorite pancake recipe

Green Smoothie

My Favorite Gluten-free and Vegan Pancakes and Waffles 

 

SIDE DISHES/ VEGETABLES

Basmati Rice and Tadik (Persian-style)

Buffalo Cauliflower with Avocado Dill Dipping Sauce

Candied Sweet Potatoes

Candied Yams (or Sweet Potatoes) – new and improved!

Chickpea Fritters with Cucumber Dill Sauce

Cranberry Glaze

Cranberry Sauce

Creamy Mushroom Rice

Garlicky Cauliflower Puree

Garlic’d Cauliflower Puree

Green Beans with Garlic and Lemon

Herb Roasted Potatoes

Kabocha Squash Gratin

Kelp Noodles with Asian Peanut Sauce

Latkes with Chunky Applesauce and Sour “Cream”

Mushroom Gravy

Quinoa Meatballs

Quinoa Stuffing

Potstickers/Gyoza

Raw Stuffing

Roasted Curried Vegetables

Savory Pumpkin Pie

Stuffed Mushrooms

Zoodles with Kale Pumpkin Pesto

 

SALADS and DRESSINGS

Arugula and Persimmon Salad

Cilantro Lime Kale Salad

Curried Chicken-less Salad

Kelp Noodles with Asian Peanut Sauce

Mock Tuna Salad Sandwich

My go-to vinaigrette, sauce, marinade

Oriental Cabbage Salad

Quinoa Kale Salad

Raw Parsley and Kale Tabouli with Hemp Seeds

Red Pepper Puree

Spinach and Parsley Pesto

Zoodles with Kale Pumpkin Pesto

 

SOUPS

Asparagus Soup

Gazpacho (Cold)

Italian Lentil Soup

Kabocha Squash and Ginger Soup

Spicy Red Lentil Dahl

Spicy Tomato Soup

 

MAIN COURSE

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad Sandwiches

Gnocchi with Roasted Butternut Squash

Holiday “Meat”loaf

Holiday Sausage

Kelp Noodles with Asian Peanut Sauce

Latkes

Pasta with Tomato-Cream (Pink) Sauce

Potstickers/Gyoza

Quinoa Meatballs

Quinoa Oat Pizza (no soaking)

Quinoa Veggie Burgers

Raw Stuffing

Red Pepper Puree with Zoodles

Roasted Curried Vegetables

Savory Indian Pancake

Savory Pumpkin Pie

Spinach and Parsley Pesto with Zucchini Noodles

Spicy Red Lentil Dahl

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Veggie Burgers

Yellow Curry

Yvonne’s Lasagna

Zoodles with Kale Pumpkin Pesto

 

SWEETS

Almond, Cherry and Chocolate Biscotti

Black Bean Brownies – Best Brownies. Ever.

“Caramel” Candy Apples

Chocolate Chip Cookies

Chocolate Chai Cookies

Chocolate Cake

Chocolate Mousse Pecan Tart

Chocolate Sauce for Pancakes and Waffles

Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans, and Coconut aka Monster Cookies

Coconut Whipped Cream

Creamy Pistachio Rose Dreamcake

Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

Fig and Frangipane Tart

Fudge Brownies

Garam Masala Cookies

German Chocolate Truffle Cake

Goji-, Cranberry and Coconut Truffles

Monster Cookies

Nutty Creamy Chocolate Cake aka Chocolate Truffle Cake

Persimmon Cookies

Persimmon Muffins

Persimmon Pudding (Persimmon Bread Pudding)

Pistachio-Orange “Blood” Splattered Cupcakes

Pumpkin Pie

Raw Pumpkin-Spiced Mamey Cheesecake

Thin Mint Cookies

Strawberries and Cream with Figs Cheesecake

Sunshine Cookies (Sunbutter Cookies)

Superfood Truffles

Vanilla Bean “Cheese”cake with Mixed Berry Compote

Yayfair Chocolate Candy– Chocolate candy with dried cherry, walnuts, hemp seeds and vegan “caramel”

SUBSTITUTES

Flaxseed Egg – Vegan and Gluten-free Egg Substitute

SONGS

Alice, by Avril Lavigne

Gold Dust, by John Newman

O-bla-di O-bla-da – Life Goes On, by The Beatles

The Moldau, by Bedrich Smetana

 

 

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Below are recipes posted before my transition to the gluten-free vegan lifestyle.  You will notice I did not post much back then.

*Beware: most of these are not vegan or gluten-free. This section is for my non-vegans friends, family, and visitors….

 

BREAKFAST

Strata

SWEETS

Apple Tart

Erica’s Green Cake – minty, chocolately, moist green cake!

 

 

 

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Outer Space Birthday Party

My favorite @dr.organicmommy enlisted us to make her son’s birthday dessert table again. As usual, everything was vegan and gluten-free, and this time, Outer Space themed. I had a blast 🚀 designing the table and making the cakes and treats with my amazing team!!! 🙏❣️ Here are some close-ups of the fun themed foods…

@dr.organicmommy is one of my favorite people to work with… She’s not only a good friend, but she also throws the best parties, and comes up with the most fun themes! She is such a pleasure to work with. Natasha and I share similar knowledge and values when it comes to nutrition, taste, feeding our families organic, farm-fresh whole foods, and always treating our friends and family to the very best. This birthday party was truly a blast 🚀 to say the least. 


@dr.organicmommy’s parties are one of the reasons I love my job so much. I love collaborating on ideas, coming up with tablescapes, backdrops, and fun themed foods.

Birthday Cake:

6″ 2-layered Carrot Cake with Walnuts

9″ 2-layered Vanilla Cake with Raspberry Jam Frosting

12″ 2-layered Chocolate Cake with Chocolate Frosting & Strawberries

Nut-free Cake:

6″ 5-layered Vanilla Spice Cake with Sunflower Date Caramel and Pumpkin Ganache.

Starburst Crispies:

One Degree Organic’s Sprouted Brown Rice Crisps & Marshmallow Krispy Treats

Asteroids Meteor Bites:

Superfood truffles in two flavors: hazelnut cocoa and goji, cranberry, & coconut.

Blast Off Flaming Jello Cups:

Strawberry & peach flavored vegan jello.

Star Dust:

Kettle corn-flavored popcorn colored with spirulina.

Out-of-this-world UFO Cookies:

Fun vegan, gluten-free chewy chocolate cookies with a brownie center.

Black Holes:

Cookies & Cream vegan, gluten-free oreos.

These Galactic Brownies were far out. And all vegan and gluten-free!

Saturn’s Rings Galaxy Donuts:

Vanilla donuts with glaze.

Blanket of Space fruit leathers.

Strawberry, marshmallow, and cantaloupe kabobs.

Moon Rocks:

Toasted Vanilla cake crumbs. Crunchy, yummy, and fun to eat!

I must say, this was the most fun dessert table to date. I can’t wait for next month’s pink ballerina party for @dr.organicmommy’s daughter!! 💝 

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