Pure Thyme

For a Balanced Life

Neat Foods Review and a recipe for Polish Golabki (Stuffed Cabbage)

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I was very excited when Neat Foods asked me if I wanted to sample/review their product. I had never heard of Neat before, but I loved the sound of it.

Neat is derived from nuts, beans, whole grain oats and other natural ingredients. This product is an easy-to-make, great tasting replacement for ground beef.It’s healthy, it’s quick to make, and it tastes awesome! It’s 100% VEGETARIAN — SOY FREE — GLUTEN FREE — GUILT FREE. I absolutely love this stuff and I’m so glad I was able to test it out and share it with you all. It’s definitely going to have a permanent home in my pantry.

Neat comes in three different flavors: Original, Italian and Mexican. We made these awesome stuffed cabbages below with the original mix.

Polish Golabki

 We also enjoyed these perfect tacos with the Mexican mix – SO GOOD!

Vegan Tacos

We made Neatballs with sauce with the Italian mix, but alas I didn’t get any pictures of that, but it was just as incredible as all the other recipes. I will however share with you our favorite recipe that my husband made for us. This was inspired by Food Network’s Diners and Drive-in’s and Dives that my hubby has been watching. He’s been loving this show lately and wanting to veganize everything he sees. Love that. =)

Enjoy this recipe and check out Neat Foods, you will not be disappointed with this product. YUM!

5.0 from 1 reviews
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Polish Galabki (Stuffed Cabbage)
Author: 
Recipe type: Entree
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 Polish Cabbage Rolls
 
Ingredients
  • 1 whole head cabbage
  • 1 large onion, chopped
  • 1 package Neat Original Mix
  • 1½ cups cooked brown rice
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup vegetable stock
Cashew Cream Tomato Sauce
  • ¼ cup raw cashews, soaked for 2-4 hours
  • 1 (28) oz. can whole peeled tomatoes
  • ¼ tsp salt
  • ⅛ tsp black pepper
Instructions
  1. Heat oven to 350 degrees.
  2. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 15-20 minutes, or until softened enough to pull off individual leaves. You will need about 12 leaves.
  3. While cabbage is cooking, prepare tomato sauce. Combine cashews, whole peeled tomatoes, salt and pepper in a blender and puree until smooth. Transfer sauce to medium-sized sauce pot and heat on medium until it simmers.
  4. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  5. Chop the remaining cabbage and place it in the bottom of a casserole dish.
  6. Add the chopped onion to a non-stick skillet. When onions start to stick, add 1 tbsp of vegetable stock or water and stir. Saute onions until translucent, adding small amounts of vegetable stock or water if onions start to stick. While onions are cooking, prepare Neat according to package directions. Add Neat Original Mix to a non-stick skillet and brown on medium, breaking it up as you would meat, for seven minutes or until browned.
  7. Mix onions with Neat, cooked brown rice, garlic, salt and black pepper until well combined.
  8. Place about ½ cup of filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
  9. Place the cabbage rolls on top of the chopped cabbage in the casserole dish. Pour vegetable stock over rolls, ladle tomato sauce on top and cover. Place in oven and bake for 45 minutes.
  10. Serve cabbage rolls with pan juices and tomato sauce.
Notes
Neat Vegan Instructions:

1. Prepare EnerG according to the box to replace 2 eggs: 3 teaspoons EnerG,
4 T warm water

2. Prepare neat according to package: 2T water & Prepared EnerG

3. Then for the vegan prep only, add an additional 3-4T water so the mix becomes moist

4. Cook according to neat instructions: 7 min in a non stick skillet, breaking it up as you cook, as you would ground beef.

 

Adapted from Polish Golabki Recipe About.com – there are some nice step-by-step instructions there if you need some.

XOXO,

Jen

Apple Brandy Cranberry Sauce

By 24 Comments

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You really can’t beat this cranberry sauce. It’s unbelievably delicious and so easy to make. If you’ve never made homemade cranberry sauce, now is your chance. I have made several versions over the years, but this is by far my favorite. I served this over Thanksgivukkah and it’s making another appearance for Christmas.

Cranberry sauce is really good anytime of year and it’s perfect for canning and gifting. I really want to start a homemade gift basket of my favorite healthy recipes to start giving my loved ones over the holidays.  I have a laundry list of things I want to do, but sometimes I feel my day is a success if I get all three kids – including myself – showered, dressed and out of the house on time!

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The addition of apple brandy really makes the flavors of this cranberry sauce pop. It’s not overpowering at all, but adds some warmth and spirit to it. It has 1/2 cup of pure maple syrup which is just the right amount of “sweet” for me. Can I be in love with a recipe? Yep! Am I super corny when I write about food? That too!

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Apple Brandy Cranberry Sauce
Author: 
Recipe type: Condiment
Cook time: 
Total time: 
 
This cranberry sauce is the perfect addition to your holiday table or enjoyed anytime of year.
Ingredients
  • 1 (12) oz. bag cranberries, washed
  • 1 cup apple juice
  • ½ cup 100% pure maple syrup
  • 4 tbsp Apple Brandy
  • ¼ tsp fresh clementine or orange zest
  • Pinch of cinnamon
Instructions
  1. Add cranberries, apple juice, maple syrup, apple brandy, orange zest and cinnamon to medium saucepan and stir. Bring to a boil over high heat.
  2. Reduce to a simmer and continue cooking uncovered for 15 minutes, stirring occasionally, until the juice is thick. Remove from heat and cool. Store in an air-tight container in the refrigerator.

 

If you need some inspiration for some last-minute homemade gifts, check out Richa’s awesome Vegan Christmas Cookies & Jar Gifts. I am absolutely in love with these, so easy and so cute.

I was running out of ideas for the Elf on the Shelf and she saved me with these. If you are plagued with these somewhat creepy elves over the holidays, you know how easy it is to run out of ideas. Nevertheless, the kids love these little guys and they absolutely loved Cookies in a Jar!

 *crappy iphone pic alert*

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Does anyone make homemade/handmade gifts over the holidays?

Don’t be shy and share your thoughts, it’s more fun that way!

Happy Holidays!!

xoxo,

Jennifer

Pomegranate & Pistachio Chocolate Fudge

By 20 Comments

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When RedEnvelope came to me and asked if I would feature my favorite, go-to holiday recipe on my blog and complement it with a gift from their Unique Anniversary Gifts, I couldn’t resist the challenge. Some of my favorite holiday recipes are non-vegan ones that I still want to veganize and recreate a healthier version. Since my creativity level is at an all-time high again, my mind quickly created this recipe – dessert perfection. Pomegranate & Pistachio Chocolate Fudge seemed like a very festive and delicious place to start!

 

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Fudge is one of the most iconic sweet treats to indulge in during the holiday season and is perfect for gifting. Traditional fudge recipes require a lot of time to perfect a smooth, velvety fudge, but not this recipe. It’s so easy to make and I went through several trials to make sure I brought you the perfect holiday fudge recipe.

Pomegranate arils, pistachios, chocolate, peanut butter and a hint of orange make for an unbelievable flavor combination, perfectly complementing each other. When you bite into this fudge, the juice from pomegranate arils burst open with their natural sweetness, enhancing the flavors of the other ingredients. Seriously, prepare to have this fudge rock your world.

I know you are curious to see what gift I chose to compliment this fabulous fudge. So, before you go running off into the kitchen to make this recipe here it is.

Monogram keepsake box + champagne toasting flutes

 

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I have personally gone to RedEnvelope in the past for unique gifts to give my mother and father, my in-laws, or that someone who has everything. I love gifting from RedEnvelope because I know I am going to find something that they wouldn’t normally buy themselves and/or don’t have already. I also love the ability to personalize an item and make it special.

What a perfect pairing this holiday fudge makes with these beautiful champagne flutes. It warms my heart to think of my loved ones sitting by the fire – insert carpet picnic – drinking out of these champagne flutes and indulging on this decadent dessert.

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Pomegranate & Pistachio Chocolate Fudge (vegan, gluten-free)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
This decadent dessert is the perfect gift, treat or ending to your holiday meal.
Ingredients
  • 1 cup maple syrup
  • ¼ cup Earth Balance Coconut Peanut Butter
  • 1 cup coconut butter, packed at room temperature
  • 1 cup unsweetened cocoa powder
  • 3 tsp vanilla
  • ½ tsp sea salt
  • ⅔ cup whole pistachios, shelled
  • ⅔ cup fresh pomegranate arils
  • 2 tsp fresh clementine zest
Instructions
  1. Line a 8" x 8" pan with parchment paper, overlapping on all four sides.
  2. Combine maple syrup, peanut butter, coconut butter, cocoa powder, vanilla and sea salt in a high-powered blender or food processor and process until smooth. Transfer mixture to a medium-sized bowl and stir in pistachios, pomegranate arils, and clementine zest. Stir to combine.
  3. Transfer to pan and spread evenly with a spatula. Use your finger to even it out and make swirls on top. Place in refrigerator for a few hours or until firm. Slice into small squares.
  4. Store fudge in an air-tight container or freeze until ready to use. If storing in freezer, defrost for at least 15-20 minutes before serving.
Notes
Recipe makes 24 1" x 1" squares
I used Artisana Coconut Butter.
You can also use any nut butter of choice, but the peanut butter was really yummy in this recipe.
When spreading the fudge in the pan, push the pomegranate arils down with your finger into the fudge.
Make it raw by using raw peanut butter, raw pistachios and raw cacao powder.

 

What are some of your favorite desserts to gift over the holidays? Don’t be shy and share your thoughts, comments make my day!

Happy Holidays,

Jennifer

This post is part of the RedEnvelope Holiday Recipe Round-Up but the content and ideas expressed are my own.

Hearty Minestrone Soup

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Hearth Minestrone Soup (Vegan)

I’m finding it hard to believe that Thanksgiving has come and gone! We had a wonderful, mellow Thanksgiving at our house, but we sure did eat a lot of rich foods. So, in order to lighten it up a bit in between Thanksgiving and Christmas, I am sharing this bowl of healthy deliciousness with you.

This soup is exactly what my family needed this week since everyone has come down with some variation of the same cold. Isn’t it interesting how a cold can manifest itself differently for each person? Well, we are on the mend thanks to this hearty minestrone soup. I hope it’s just what you need too!

This soup is hearty, filling and pairs nicely with a big green salad – as all soups should. You can also serve this with some warm crusty bread.

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Hearty Minestrone Soup (vegan, oil-free)
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • ¾ cup celery, thinly sliced
  • 1 leek white and tender green parts only, thinly sliced
  • 2 cups Napa cabbage, chopped
  • ¼ cup dry sherry
  • 3 cups low sodium vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 3 tbsp tomato paste
  • 2 bay leaves
  • ¾ cup canned red kidney beans, drained and rinsed
  • ¾ cup canned white northern beans, drained and rinsed
  • 1 cup cooked elbow noodles
  • no-salt seasoning of choice or sea salt and freshly ground pepper to taste
  • ½ cup flat-leaf parsley leaves, chopped
Instructions
  1. Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water sauté the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic, celery, leeks, cabbage and cook for an additional 2 minutes. Raise heat to high and add dry sherry, vegetable stock and diced tomatoes. Whisk in tomato paste and add bay leaves. Bring to a Boil. Cover and simmer on low-heat for 15 minutes.
  2. Stir in the beans and cover. Simmer for an additional 10 minutes.
  3. Remove bay leaves and stir in pasta noodles. Season with no-salt seasoning or sea salt and freshly ground pepper, to taste.
  4. Remove from heat. Ladle soup into bowls and garnish with freshly chopped parsley.
Notes
I only used 3 cups vegetable stock in this soup because I wanted it to be hearty. If you want more broth add an additional 1 cup of vegetable broth. You will need to add another tablespoon of tomato paste and adjust the seasonings a bit.

I adore simple soups like this that are done in a flash, especially when I have sick babies to heal and comfort. Soups like this always have a way of making everyone feel better.

What’s your favorite comforting soup to feed your family when they are sick? Don’t be shy and leave a comment – your comments make my day!

Enjoy!

xoxo,

Jen

Vegan Pumpkin Pancakes with Cranberry Maple Syrup

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My friends over at Baked Better – the makers of organic bread mixes – were kind enough to send me over some of their new pancake mix to try out. Baked Better Morningside Pancakes have simple and pure ingredients: 100% organic whole wheat flour, organic flax-seed meal, organic wheat bran, cinnamon, and baking powder. That’s it and that’s all we want to see in store-bought mixes right? =) First, I made regular pancakes with the mix and they came out great. For my review, however, I bring you these Homemade Vegan Pumpkin Pancakes of pure awesomeness. In my opinion these are the best pancakes I have made to date and the first ones I’m sharing on the blog. The addition of Cranberry Maple Syrup makes these the ultimate fall treat. This is breakfast perfection!

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I am a woman who is all about tradition around here. One of the things I’m trying to do here on Pure Thyme, is to build a family cookbook with recipes I can share with my family and friends year after year. You are lucky because I am also sharing this virtual cookbook with you. I know I will be enjoying these pancakes during the holidays with my family and friends as a new breakfast tradition for many years to come.

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Pumpkin Pancakes with Cranberry Maple Syrup (vegan, oil-free, refined sugar-free)
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These healthy pumpkin pancakes are moist, fluffy and bursting with fall flavors. When drizzled with a cranberry maple syrup, you are sure to have a perfect fall breakfast.
Ingredients
For Cranberry Maple Syrup
  • ½ cup fresh whole cranberries
  • ½ cup maple syrup
  • ½ tbsp arrowroot mixed with ½ tbsp water (optional)
For Pumpkin Pancakes
  • 1 cup unsweetened vanilla non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 cup Baked Better Morningside Pancake Mix or other whole-grain flour
  • 1 ½ tsp baking powder
  • ¾ tsp pumpkin pie spice
  • 4 tbsp canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
Instructions
For Cranberry Maple Syrup:
  1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
For Pumpkin Pancakes:
  1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
  2. In a medium bowl, whisk flour, baking powder and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
  4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
  5. Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
  6. Serve with Cranberry Maple Syrup drizzled on top.
  7. Makes 10-12 pancakes
Notes
If batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

Adapted from Light and Fluffy Pumpkin Pancakes Food. Com

Let’s not forget that it’s time to announce the winner of the Vegan Holiday Kitchen Giveaway…

Congratulations to…

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Alicia from the blog Treble Tart!

Congratulations Alicia!

What are some of your family recipe traditions? I would love to hear from you, comments make my day!

Well, I’m off to do some cooking for Thanksgiving…

Have a great day!

xoxo,

Jen

Vegan Chocolate Chip Pumpkin Muffins

By 9 Comments

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Courtesy of the lovely and amazing Julieanna Hever, also known as “The Plant-Based Dietitian” and host of “What Would Julieanna Do?,” airing on Veria Living (the TV network that showcases healthy lifestyle and wellness programming).

Julieanna is an advocate of the benefits of following a whole food, plant-based diet. She is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition and the nutrition columnist for VegNews Magazine.  Her new  TV series  is a great source for healthy and delicious recipes!

Julieanna was kind enough to share this amazing recipe for her Chocolate Chip Pumpkin Muffins with us. This is the perfect recipe for this time of year. These muffins are amazing, I made these for breakfast this morning and they are half gone already! =) The kids loved, loved, loved these!

Oh, and they are oil-free and refined sugar-free taboot! *love*

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Chocolate Chip Pumpkin Muffins (vegan, oil-free, refined sugar-free)
Author: 
Recipe type: Breakfast
Serves: 12
 
Ingredients
  • 1 medium banana, mashed
  • 1 (15-oz.) can sweet pumpkin puree
  • ¼ cup 100% pure maple syrup
  • 1 tsp. vanilla extract
  • 2 cups whole oat flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 cup grain-sweetened dairy-free chocolate chips
Instructions
  1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
  2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
  3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
Notes
I had to bake these for longer than the recipe states. Total time: 35 minutes

All ovens vary, so use your kitchen intuition!

 

Thanks again for sharing your recipe with us Julieanna and good luck on your new TV series. We are all looking forward to watching!

xoxo,

Jen

 

 

Roasted Vegetables with Balsamic Reduction

By 7 Comments

 

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Savory and crispy vegetables are great anytime of year especially during the holidays. Terry and Tracy Paulding from PAULDING & CO – a full catering kitchen based in San Francisco – asked me if I would share this delicious recipe with you all.

This is a perfect recipe to share for the upcoming holiday season. It’s a basic recipe that shows how easy it is to roast vegetables. It’s also easily adapted based on what is in season and your personal preference. A balsamic reduction is a great compliment to a roasted vegetable dish, it gives a natural sweetness without adding any sugars or additional sweeteners.

I had to roast these about 10 minutes more than the recipe called for in my oven and at 400 degrees F instead of 375. Remember to use your kitchen intuition because all ovens vary! I also had a balsamic reduction from Trader Joe’s so I used that. =)

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Roasted Vegetables with Balsamic Reduction (vegan, gluten-free)
Author: 
Recipe type: Side
Serves: 6
 
The vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness—which will take a few separate pans.
Ingredients
  • ½ cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
  • 1 small, firm globe eggplant
  • Handful of small sweet red (or yellow or orange) peppers
  • 2 ripe tomatoes, if in season
  • 1 red onion or bunch of spring onions
  • 12 asparagus, if in season
  • 2 medium zucchinis and/or golden zucchinis
  • 1 yam
  • 1 Portobello mushroom (optional)
  • salt & freshly ground pepper
  • extra virgin olive oil as needed
  • 2 Tbs. chopped Italian flat-leaf parsley
Instructions
  1. One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.
  2. Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F
  3. Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into ¼ inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.
  4. Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.
  5. Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.
  6. Vegetables can also be grilled, but watch carefully so they don’t burn.

I hope you enjoy this recipe as much as we did, we just ate some for lunch!

Don’t forget to enter for your chance to win a copy of Zel Allen’s book, Vegan for the Holidays HERE.

Have a great day!

xoxo,

Jen

 

Vegan for the Holidays Cookbook Giveaway

By Leave a Comment

 

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For some reason my Feedburner email did not get delivered yesterday. =(  So, I am testing it today with this post to notify all my wonderful followers that this giveaway is happening! I don’t want you all to miss your chance of winning this amazing cookbook!

You are also going to want the two recipes I shared …you don’t want to miss these…YUM!

Yin-Yang Thanksgiving Pate

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and Pear and Walnut Compote with Choco-Wafers!

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You can follow this link and enter HERE

Have a great day!

xoxo,

Jen

 

Cookbook Review and Giveaway: Vegan for the Holidays

By 66 Comments

Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year’s Day

Zel Allen

Vegan for the Holidays Cookbook

Vegan for the Holidays is just the cookbook we are all looking for this time of year.  Zel covers all the details any holiday cook needs to throw the ultimate celebration. The book includes recipes for all the winter holidays: Thanksgiving, Christmas, Hanukkah, Kwanzaa and New Year. This book presents recipes that are traditional, but also inventive while bringing amazing flavor to any holiday table. From main dishes that include, Pistachio and Sweet Pea Torte with Roasted-Tomato Aioli, Pear and Butternut Bisque with Cranberry-Pear Compote and Sweet Potato Pie with Cashew-Ginger Cream. To tantalizing desserts, including Pear and Walnut Compote with Choco-Wafers, Chocolate Truffle Mousse with Cranberry Splash and Cranberry Apple Strudel. There are so many wonderful recipes for appetizers, soups, salads, mains, desserts and even beverages to inspire and enrich your holiday celebrations year after year. 

What I truly love about this book, is that each recipe offers a whole-foods, oil-free healthy option that is in no way lacking in all the flavors you are looking for in holiday fare. Well, minus the few extra pounds you would normally gain! And these recipes are not just for the holiday season, but for anytime of the year.

Zel Allen, along with her husband Reuben, started an online publication called Vegetarians in Paradise where they share a variety of information pertinent to the vegan community. The Los Angeles based magazine features vegetarian basics, vegan recipes, vegetarian restaurants, vegan diet, and vegetarian food companies. Zel is also the author of The Nut Gourmet that includes 150 gourmet, plant-based recipes that showcases nuts in everything from sauces, soups, and spreads to entrees, salads, dressings and desserts. You’ll even learn how to make nutmilks, a delicious alternative to both dairy and soy milk for allergy diets.

I am looking forward to trying out all of the recipes in this fabulous book, but the two I get to share with you today are:

Yin-Yang Thanksgiving Pâté

Yin and Yang Pate (Vegan)

 Beautiful, healthy and oh so fabulous!

Yin and Yang Pate (Vegan)

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Yin-Yang Thanksgiving Pâté
Author: 
Recipe type: Appetizer
Serves: 10-12
 
With a touch of playful sculpture, two tasty appetizer pates become one very striking presentation with an underlying, philosophical message: a balanced approach to everyday life. Accompany with whole-grain crackers or toasted pita wedges, or spoon into leaves of Belgian endive.
Ingredients
Carrot Pate
  • 1¼ cups chopped carrots
  • 1¼ cups chopped red bell pepper (about 1 large pepper)
  • 1 cup raw or roasted cashews or macadamia
  • 2 tablespoons plus 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons minced peeled fresh ginger
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Pinch cayenne
Mushroom Pate
  • 1 pound cremini or button mushrooms, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 large cloves garlic, chopped
  • ¼ cup water
  • ½ cup walnuts
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon salt
Instructions
  1. To make the carrot pâté, put the carrots, bell pepper, cashews, lemon juice, ginger, salt, pepper, and cayenne in a food processor. Process for 1 minute, or until smooth, stopping occasionally to scrape down the work bowl. Transfer to s small bowl and wash and dry the processor bowl.
  2. To make the mushroom pâté, cook and stir mushrooms, onion, garlic, and water in a large skillet over high heat for 3 or 4 minutes, or until the onion is transparent and the mushrooms are softened., Add 1 or more tablespoons of water as needed to prevent burning. There should be at least 1 tablespoon of liquid remaining in the pan.
  3. Transfer the mushroom mixture and remaining liquid into the food processor and add the walnuts, yeast flakes, lemon juice, sand salt. Process until smooth, stopping occasionally to scrape the work bowl.
  4. To assemble, remove 1 tablespoon of each pâté and set aside. Spoon the remaining mushroom pâté onto half of a dinner plate. Using the back of a soon, form half of the yin-yang symbol.
  5. Spoon remaining carrot pâté onto the plate and form the other half. Place the reserved tablespoon of each pâté into the widest portion of the opposite color. Smooth the edges to form a circle.
  6. Makes 3 cups.

 ~And~

Pear and Walnut Compote with Choco-Wafers

Unbelievably easy to make and the perfect dessert to serve your guests during the holidays.

Pear and Walnut Compote with Choco-Wafers

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Pear and Walnut Compote with Choco-Wafers
Author: 
Recipe type: Dessert
Serves: 6
 
Holiday meals, whether at home or at my grandmother's, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade Choco-Wafers turn this delicious, unpretentious compote into an elegant, alluring dessert.
Ingredients
Wafers
  • 1 cup walnuts
  • 1 cup pitted dates, snipped in half
  • ¼ cup plus 1 tablespoon water
  • 3 tablespoons golden raisins
  • 3 tablespoons plus 1 teaspoon unsweetened cocoa powder
Compote
  • 2 fresh Anjou or Bosc pears, cored, cut into quarters, and sliced
  • 1 cup fresh cranberries
  • ½ cup plus 1 tablespoon light brown sugar, firmly packed
  • ⅓ cup dark raisins
  • ¼ cup plus 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 3 tablespoons coarsely ground toasted walnuts, almonds, or hazelnuts, for garnish
Instructions
  1. To make the wafers, preheat the oven to 350 degrees F. Line a 17½ x 12½-inch rimmed baking sheet with parchment paper.
  2. Put all the wafer ingredients in a food processor. Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the work bowl.
  3. Spoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a ¼-inch thick rectangle approximately 8 inches by 9 inches.
  4. Bake for 15 to 20 minutes, or until the wafer is set and almost dry to the touch but still soft. Remove from the oven and let cool completely. It will firm as it cools. When cool, cut into 2- or 3-inch squares and set aside until ready to serve, or put the squares in a ziplock bag and refrigerate.
  5. To make the compote, combine the pears, cranberries, brown, sugar, dark raisins, lemon juice, cinnamon, vanilla extract, and water in a 3- or 4-quart saucepan. Cover and bring to a boil over high heat. Immediately decrease the heat to low and simmer 10 minutes, or until the pears are softened.
  6. To thicken the juice in the pan, combine the cornstarch and 1 tablespoon water in a small bowl or cup and stir until smooth. Stir the paste into the simmering compote a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.
  7. To serve, spoon the compote into small dessert dishes and garnish each with the walnuts of desired. Tuck two wafers into the center or sides of the compote.

This Giveaway is now closed..thanks to all who participated!

And now for the GIVEAWAY and Good Luck!

To enter the contest, leave a comment sharing some of your favorite Vegan Holiday Dishes. Also, if you have one you would love to see veganized, let me know that too! Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a SEPARATE comment or only one comment will count.

All entries must be completed no later than Sunday, November 24th 2013,  at 11:59 p.m. EST.

Winner will be announced on Monday, November 25th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Can’t wait and you need this book now. Well, don’t fret, you can buy it here: Vegan for the Holidays: Celebration Feasts for Thanksgiving Through New Year’s Day

 

 

Vegan Cream of Mushroom Soup

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creammushroomsoup2

With the cool weather here and fall in full-bloom, my craving for warm and hearty soups is here. I made this soup and sat on my back deck basking in all the colors as the sun peaked through the leaves like fire. In Georgia you get the cool crisp falls with an extra added warmth from the sun which we didn’t get up north. I’m so glad I live in a world where there is fall and of course warm soups to enjoy. Just look at the beautiful colors that my hubby captured early one morning last week. 

fall

But, fall is over for a lot of you and it’s winding down here in Georgia. It’s snowing up North and a cold front is coming in here tonight! But I am holding on to the last hints of my favorite season with this post and this soup. This soup just looks like fall to me, but it  can also warm your stomach and your soul in the cold winter months to come. There are very few ingredients and it can whipped up in a short amount of time – who doesn’t love simplicity when it comes to cooking?

msingredients

You can get all fancy with this soup and use different mushrooms if you want. I will definitely be doing this! This soup is great on its own, or with a half sandwich or a salad. You can add more vegetables to this soup or add some beans. It’s also a great base for a hearty casserole. I will be using this to make a vegan version of a traditional Thanksgiving side that I love – which of course I will share shortly. =)

A vegan cream of mushroom soup has been on my mind for some time – so here it is. =)

Print
Vegan Cream of Mushroom Soup
Author: 
Recipe type: Entree, Side
Serves: 4
 
Ingredients
  • 16 oz button mushrooms
  • 2 cloves garlic, minced
  • 1 cup sweet onion, diced
  • ½ cup raw cashews, soaked in water for 4 hours
  • 4 cups vegetable stock, plus 2 tablespoons
  • ½ cup unsweetened non-dairy milk of choice (I used almond milk)
  • ½ cup white wine
  • 1 tsp dried thyme
  • 4 tbsp no-salt seasoning (I used Benson's Table Tasty)
  • 1 tablespoon flour
  • freshly ground black pepper, to taste
  • chopped fresh parsley, for garnish
  • ground paprika, for garnish
Instructions
  1. Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water saute the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic and cook for an additional 2 minutes. Add sliced mushrooms and cook for 5 minutes, stirring often. Add a little veggie stock if need, but the mushroom will add enough liquid you will probably not need to do this. Raise heat to high and add white wine, cook for five minutes stirring often.
  2. Add 4 cups of vegetable stock, dried thyme and no-salt seasoning to pot and stir. Cover and simmer on low-heat for 15 minutes.
  3. In a food processor or high-powered blender, puree soaked cashews (drained of water) and ½ cup unsweetened non-dairy milk of choice (I used almond milk). Add 1 cup of soup and puree until smooth and creamy. Slowly whisk in soup and cashew puree to the pot and stir.
  4. In a small bowl, add one tablespoon of flour. Whisk in 1-2 tablespoons of vegetable stock until smooth. Slowly whisk into soup and simmer for an additional 5 minutes or until desired thickness.
  5. Remove from heat and season with freshly ground pepper, to taste. Ladle soup into bowls and garnish with ground paprika and fresh chopped parsley.
Notes
There are many brands of no-salt seasonings, so you might have to adjust the amounts you are using. For example, Mr's Dash has a lot of pepper, so I would not use 4 tablespoons in this soup. Use your intuition and season to taste.

 

creammucshroomsoup

Thank you to Wendy over at Healthy Girl’s Kitchen for turning me on to Benson’s Table Tasty. It’s my new go-to and by far my favorite no-salt seasoning! Wendy has a great post on No-Salt Seasonings that I recommend checking out.

I added this note to the recipe, but I want to reiterate. There are many brands of no-salt seasonings, so you might have to adjust the amounts you are using for this soup. For example, Mr’s Dash has A LOT of pepper, so I would not use 4 tablespoons in this soup. Use your intuition peeps and season to taste. =)

Have you ever tried Benson’s Table Tasty? What do you think about it? If not, what’s your favorite no-salt seasoning?

Enjoy!

xoxo,

Jen