Cranberry Pomegranate Cider

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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!

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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.

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Savory Pumpkin Pie

 

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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.

 

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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!

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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.

 

 

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Garlicky Cauliflower Puree

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

This recipe is a great healthy vegan take on garlic mashed potatoes.  Garlicky Cauliflower Puree dressed with Mushroom Gravy 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.

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

Note: This recipe has already been shared on my blog and is a client favorite. Hope it will be one of your favorites, too!

 

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!

Garlicky Cauliflower Puree

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.

 

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!

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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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