Holidays Archives - Pure Thyme

This is what’s on the menu for Thanksgiving at my house and I am proud to announce it will be my first Vegan Thanksgiving. I am really excited about this and can’t wait to see what my family thinks. This is a pretty traditional Thanksgiving sans Turkey, butter, oil and low-sodium of course. There are some major carbs here, but I have requests to deal with and I’m thankful enough I get to make it vegan!! lol =)

Here’s my Vegan Thanksgiving Menu:

Vegetable Wellington with Mushroom Gravy

Baby Spinach Salad with Shaved Apples and Cranberries – Apple Cider Dressing

Sourdough Bread Stuffing with Smoke Apple Sage Sausage and Almonds – still vegan!

Roasted Brussel Sprouts with Caramelized Shallots

Mashed Potatoes with Fresh Chives

Cranberry Orange Date Sauce

Pecan Pie

If I could make this twice and post it for you today I would, but that’s impossible isn’t it? Unless I was Wonder Woman, but alas I’m not =).

What I can do for you, is give you some AMAZING recipes from some fantastic blogger friends from around the web.

The Ultimate Thanksgiving recipe inspiration is just one more sentence away.

I hope you enjoy, I know I am salivating just looking at these photos!

Quinoa with Roasted Grapes and Brussel Sprouts

Photo and Recipe courtesy of the beautiful Junia over at Mis Pesamientos and you can find this wonderful recipe, along with many others HERE

Dried Fruit and Toasted Nut Stuffing and Easy Sweet Potato Puree with Maple Syrup

Who can have Thanksgiving without stuffing and sweet potatoes are always a welcome staple. Photo and Recipe courtesy of Jesse over at The Happy Go Lucky Vegan and you can find all her fabulous recipes HERE.

Healthier Sweet Potato and Apple Mash

This healthy and amazing Photo and Recipe courtesy of Badger Girl Learns to Cook. For the recipe and more cooking inspiration click HERE.

Roasted Parsnips with Cranberries and Orange

Thanks to Jessica over at Oh Cake for sharing this colorful photo and recipe for you to enjoy. You can find this and many more recipes HERE.

Michael’s Maple Cranberry Sauce with Toasted Walnuts

Is this absolutely gorgeous or what? I am definitely craving cranberry sauce right now. Thanks to Ann from Sumptious Spoonfuls for sharing this photo and recipe. Check out this recipe and more HERE.

Pumpkin Hummus

What are great idea for a fall-inspired appetizer. This is one I am definitely going to have to try. Thanks Jackie from Vegan Yack Attack for sharing your photo and recipe with us. You can find this amazing recipe and many more HERE.

Fluffy White Dinner Rolls

All I can say is *YUM* for this awesome vegan dinner roll recipe from Richa at Hobby and More. Check out this and other fabulous recipes HERE.

POM Perfect Thanksgiving Appetizer: Muhummara

This looks so fresh, delicious and absolutely wonderful. Thank you Kathy from The Colors of Indian Cooking for letting me share your photo and recipe. Get the recipe HERE.

Cranberry Salsa

Never would have thought to make a Cranberry Salsa. What an inventive recipe from Linda at Savoring Every Bite. Thanks for sharing this beautiful photo and recipe. Get the recipe HERE.

Thanks to everyone for sharing these wonderful recipes. I might have to change my menu and make some of these instead.

Happy Thanksgiving to all!

xoxo,

Jen

This week for FNdish season long Summer Fest 2011 garden party, we are featuring cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out a great article on the health benefits of cherries.

Scones make a wonderful summer treat to enjoy outside while hosting an afternoon tea party. Fresh instead of dried cherries make these scones pop with flavor. Prepare to savor the crunchy, slightly sweet outside that is complimented with a spring flavor that is light and soft on the inside. Break off a bite-sized piece of this scone and spread some fresh fruit preserves or some vegan butter on it. Or enjoy these scones plain – like I did – they are so delcious they don’t need anything at all.

These scones are nutrient-rich and good-for you. They are made with whole-wheat pastry flour and get their sweetness from the fresh cherries and date sugar. I also used a small amount of Earth Balance Organic Cocount Spread and was blown away by the results. The folks over at Earth Balance gave me a coupon to try it out. The coconut spread is rich, creamy and helped make these scones super moist and fluffly on the inside. I highly recommed trying it out if you get a chance. It’s also lactose-free, soy free, gluten-free, organic, vegan, made without genetically modified ingredients and packed with medium-chain fatty acids. Perfect! You can make these scones gluten-free by just substituing the whole-wheal pastry flour with your gluten-free flour of choice.

Enjoy!

What’s your favorite way to eat and enjoy cherries?

Fresh Cherry and Almond Scones

Yield: Makes 8 scones

Ingredients:

2 cups whole-wheat pastry flour

1/4 cup date sugar, I use Aunt Patty’s

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

4 tbsp Earth Balance Coconut Spread

1/4 cup raw almonds, chopped

1/2 cup fresh cherries, chopped

3/4 cup plain dairy-free yogurt

1 tsp almond extract

1 tsp pure vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp warm water (to replace two eggs)

1 tbsp date sugar for topping

1/2 tsp cinnamon for topping

Directions:

Preheat oven to 425 degress F. Line a baking tray with a non-stick baking mat or parchment paper.

Stir together flaxseed meal and warm water in a small bowl. Allow to stand for five minutes or until thickened and gooey like an egg.

In a large bowl, sift together flour, baking powder, baking soda and cinnamon.

In a small bowl, stir together yogurt, almond extract and almond extract.

Add dry ingredient to food processor. Add coconut spread, flaxseed meal mixture and yogurt and pulse until just combined.

Transfer back to large mixing bowl and gently fold in chopped cherries and almonds.

Transfer dough to lightly floured work surface and form into a 3/4 inch thick rectangle. Using a sharp knife, cut into 8 egual wedges.

Place scones on baking sheet. Mix date sugar and cinnamon together and sprinkle over tops of scones.

Bake for 12-15 minutes or until lightly brown and toothpick inserted in the center comes out clean. These scones are best eaten the day they are made.

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake

Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta

Daydreamer Desserts: Cherry Crumble Cake

Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways

Spices and Aroma: Dilkush with Cherries

And Love It Too: Cherry-Pecan Chicken Salad

FN Dish: The Ultimate Cherry Pie

Daily*Dishin: Simple French Cherry Clafouti

Glory Foods: Collard Greens and Cherry Reduction

Chez Us: Gluten-Free Cherry Clafoutis

Food for 7 Stages of Life: South Indian Hot and Sour Soup