holiday Archives - Pure Thyme

Vegan Spanakopita – Greek Spinach Pie

September 2, 2013 By Jennifer

Spanakopita is one of my all-time favorite things to eat. I wanted to try and create a healthy version of this traditional Greek dish with little to no-oil and make it vegan. Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with my version of this recipe. I have added much healthier ingredients and it is full of flavor. You will be singing me praise after you make this – trust me. You are going to love this Vegan Spanakopita!

It looks like a lot of ingredients, but it’s really easy to make. I actually took some step by step pictures for you!

Mash up your beans, it’s fun to do. =)

Saute some yummy, super healthy ingredients.

Layer your phyllo dough and brush with your flaxseed mixture.

Layer your spinach mixture on top.

Top with remaining phyllo dough and flaxseed mixture.

Bake in preheated oven.

And Voilà! There you have it – Delicious and Healthy Vegan Spanakopita! Enjoy!

5.0 from 1 reviews

Vegan Spanakopita

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Author: Jennifer Strohmeyer

Recipe type: Appetizer, Entree

Cuisine: Greek

Ingredients

12 sheets phyllo dough
1 cup onion, diced
1 cup green onions, chopped
4 cloves garlic, minced
1 (15) oz can no or low sodium garbanzo beans, drained and mashed
2 (10) oz packages frozen cut spinach, thawed
2 tbsp nutritional yeast
⅓ cup kalamata olives, chopped
⅓ cup tahini
¼ cup lemon juice
2 tbsp fresh oregano, minced
2 tbsp fresh parsley, minced
Black pepper, to taste
Flaxseed Mixture:
4 tbsp lemon juice
2 tbsp pure maple syrup
2 tbsp flax seed meal

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x9 inch square baking pan with cooking spray.
Heat a non-stick skillet over medium heat. Add onion, green onion, garlic and two tablespoons water. Water sauté on medium-low for 5 minutes, adding a tablespoon of water when necessary to prevent sticking, until onions are translucent.
Add the spinach and cook for 5 minutes, or until excess water has evaporated. While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to a small bowl. Stir to combine, set aside and allow to thicken. Add the remaining ingredients, except the phylllo dough, and cook an additional 5 minutes on medium to medium-low heat. Remove from heat and set aside. Allow to cool slightly.
Place 1 sheet of phyllo dough on the bottom of the baking dish. Lightly brush sheet with the flaxseed mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with flaxseed mixture, and repeat process with 4 more sheets of phyllo. Spread spinach mixture into pan, then layer remaining 6 sheets of phyllo dough, brushing each with flaxseed mixture.
Bake in preheated oven for 30 to 40 minutes, or until golden brown. Cut into squares and serve while hot.

Notes

Reheat the spanakopita in a 350 degrees F (175 degrees C) oven for 10 minutes.

enjoy!!

Jennifer

Let Them Eat Vegan! Review and Giveaway

April 5, 2013 By Jennifer

Dreena Burton is the author of four amazing vegan cookbooks and an at-home mom to three girls. Dreena has been creating vegan recipes for almost twenty years and has a tremendous selection of world-class vegan recipes. Let Them Eat Vegan! is her latest cookbook and sure to become a staple in every vegan kitchen – just like her earlier cookbooks.

Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions – which I find extremely helpful for when I am cooking for friends and family with dietary restrictions. I’m quickly discovering that Dreena really knows how to deliver wholesome, delicious and foolproof recipes. I haven’t tried a recipe in this cookbook that I wouldn’t make again. I could just throw in the towel with my recipe development and stock my pantry with Dreena’s cookbooks. I would never have to worry about serving up delicious vegan food again – her recipes are that outstanding! =)

The first recipe I tried was her – now famous – “No-fu Love Loaf”. This is hands-down the BEST vegan version of a “meat” loaf I have tried or attempted myself. Look no further than this recipe folks – this is “it”. My kids absolutely loved this and my husband couldn’t wait to make a No-fu Loaf Sandwich the next day – the perfect hearty meal for an “almost” vegan dad!

No-Fu Love Loaf with Smashing Sweet Spuds, Rosemary Gravy, and Lemon Dijon Green Beans from Let The Eat Vegan!

(Photo Credit: Let Them Eat Vegan! Dreena Burton)

No-fu Love Loaf from Let Them Eat Vegan

Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

Author: Dreena Burton

Ingredients

Ingredients
½ cup brown (green) lentils
1 cup vegetable stock
⅓ cup water
1 dried bay leaf
¾ cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
1 cup water, boiled
¼ cup natural ketchup
1 cup rolled or quick oats (ensure gf certified for gluten-free)
3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
2 tablespoons nutritional yeast
2 tablespoons ground white chia (or can use flax meal)
2 tablespoons vegan Worcestershire sauce (see note for gf version)
2 tablespoons tahini or sunflower seed butter
2 teaspoons blackstrap molasses
¼ teaspoon dried thyme
¼ – ½ teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon ground fennel (optional)
Freshly ground black pepper to taste
Topping:
3 – 4 tablespoon natural ketchup
1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)

Instructions

Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
Combine the topping ingredients in a small bowl.
Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

Notes

Dreena’s Notes: Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar. Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Of course I also had to try one of her fabulous dessert recipes and I let the kids choose which one we should try. Berry Patch Brownies was the winner and it is the perfect, fudgy brownie treat that is bursting with flavor- delish!

Chocolate and berries – can you go wrong with that flavor combo? I’m looking forward to serving these up warm with some vanilla ice cream later!

I’m cooking my way through LTEV this week and here is another fabulous recipe of hers for Double Chocolate Chippers. These cookies come out perfect and they are not overly sweet. I will definitely be making these again!

Check out Dreena’s newest e-book, Plant-Powered 15 on her website. I am so excited to check this out because all the recipes are whole foods, vegan and oil-free!

Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more! YUM!

If you are new to vegan cooking and are looking for your first cookbook to try, Dreena Burton’s cookbooks are a great place to start. Even long-time vegans will benefit from adding her cookbooks to their repertoire.

This giveaway is now closed…thanks to all who participated!

~~Now for the Giveaway…~~

To enter the contest, leave a comment telling me what’s your favorite vegan dessert recipe. 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.

Like Dreena Burton Facebook and leave a comment on her wall.
Subscribe to Virtually Vegan Mama
Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
Follow Virtually Vegan Mama (@virtveganmama) on Twitter
Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Let The Eat Vegan! @virtveganmama”
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Pin it

~~All entries must be completed no later than Friday, April 12th 2013, at 11:59 p.m. EST.~~

Winner will be announced on Saturday, April 13th 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

Vegan Holiday Kitchen Giveaway and Vegan Matzo Ball Soup

April 9, 2012 By Jennifer

I know, it’s been the month of Giveaways, but I had the pleasure of receiving several complimentary copies of vegan cookbooks and couldn’t resist checking these amazing cookbooks out and sharing some wonderful recipes with you.

Up next is the fabulous Vegan Holiday Kitchen from Nava Atlas. Trust, me you are going to want to enter to win this fabulous cookbook. I made her Vegan Matzo Ball soup and I was overjoyed with the result. This is one recipe that was on my list to veganize, but I was a little wary of doing this. I mean I have in my memory traditional Mom-made perfect Matzo Ball Soup and wasn’t sure if I could ever recreate it vegan. Boy, was I wrong! Seriously, the only difference is removing the chicken broth, all the flavors are there from the vegetables, seasonings and fresh dill. Nava took care of the matzo balls falling apart with out the use of eggs by using quinoa flakes as a binder and it worked perfectly. This is a no-fail recipe and unbelievably delicious, my family absolutely loved it. Nava, thanks for this wonderful recipe, you nailed this one. =)

This gorgeous and exciting cookbook by author Nava Atlas brilliantly fills the biggest gap in the vegan repertoire with more than 200 delectable, completely doable recipes for every festive occasion. Atlas, one of the most respected names in vegetarian and vegan cooking, addresses everything from Thanksgiving, Hanukkah, and Christmas –to celebratory brunches, lunches, dinners, potlucks, and buffets. Such mouth-watering dishes as Coconut Butternut Squash Soup, Green Chili Corn Bread, Hearty Vegetable Pot Pie, delicate Ravioli with Sweet Potatoes and Sage, and Cashew Chocolate Mousse Pie will convince even the most skeptical eater that vegan cooking is well worth celebrating.

Nava Atlas is both the author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Express, Vegan Soups, The Vegetarian Family Cookbook, and The Vegetarian 5-ingredient Gourmet. Her first book was Vegetariana, now considered a classic in its field. Nava is also a visual artist, specializing in limited-edition artists’ books and text-driven objects and installations. Her work has been shown nationally in museums, galleries, and alternative art spaces and is part of many museum and university collections.

I almost didn’t want to giveaway away this cookbook it’s so awesome.

PRINTABLE VERSION

Simple Vegetable Soup with Vegan Matzo Balls – Gluten-free (by omitting matzo balls), soy-free, nut-free

Vegetable Soup

8 Servings

This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls

Ingredients:

2 tablespoons olive oil or other healthy vegetable oil

1 large onion, finely chopped

3 celery stalks, diced

1 32-ounce carton vegetable broth

6 medium potatoes, peeled and finely diced

6 to 8 medium carrots, sliced

Handful of celery leaves

1 tablespoon all-purpose seasoning blend, or use a Kosher for Passover brand

1/4 cup chopped fresh dill, or to taste

Salt and freshly ground black pepper to taste

Vegan Matzo Balls (recipe follows)

Directions:

Heat olive oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden
Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. It can also be made a day in advance.
Just before serving, bring to a simmer. Adjust consistency with more water if needed be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

Vegan Matzo Balls – soy-free, nut-free, can be made Gluten-free using gluten-free option

Makes about 24

Ingredients:

1 cup quinoa flakes

2 cups boiling water

1 cup matzo meal (see gluten-free variation, below)

1/4 cup light vegetable oil (such as safflower)

1/4 teaspoon salt

A few grindings of black pepper

Pinch of onion and garlic powder, optional

Directions:

In a large mixing bowl, cover quinoa flakes with the water. Let stand for 2 or 3 minutes.
Stir in the matzo meal along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
Just before baking, preheat the oven to 275 degrees F.
Roll the matzo meal mixture into approximately 1 -inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
Bake for 20-25 minutes, carefully turning matzo balls after 10 minutes, until firm to the touch; don’t let them brown.
If making ahead of time, let the matzo balls cool completely. then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.

Variation: to make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.

Learn more about Nava at VegKitchen.com, and navaatlasart.com.

And now for the GIVEAWAY!!

One lucky reader will win Vegan Holiday Kitchen by Nava Atlas!

To enter the contest, leave a comment telling me what’s your favorite recipe(s) to serve during the Holidays. 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.

Subscribe to Virtually Vegan Mama
Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
Follow Virtually Vegan Mama (@virtveganmama) on Twitter
Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Holiday Kitchen by Nava Atlas @virtveganmama”
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Stumble this giveaway
Pin it

***This Giveaway is now closed…thanks to all for entering!***

~~All entries must be completed no later than Monday, April 16th 2012, at 11:59 p.m. EST.~~

Winner will be announced on Tuesday, April 17th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck!!!

xoxo,

Jen

My Vegan Thanksgiving Menu and Recipe Round-Up

November 23, 2011 By Jennifer

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