Tuesday, November 24, 2015

holiday time

It's that time of the year again and it will be my second vegetarian Thanksgiving. Neat! I still haven't crossed over into vegan land, although I have been make a lot of progress in that avenue. My vegetarian to vegan stats are 20% vegetarian and 80% vegan.

Last year, I made my own Seitan Roast with Old Fashioned Stuffing for Thanksgiving. This year I am going to try an all vegan Thanksgiving.

The first recipe is Roasted Acorn Squash with Wild Rice Stuffing from Chowhound.com. This is a fully vegan and gluten free recipe which is awesome since I have been cutting back on my gluten as well.    

Image Source: Chowhound.com
For a side dish I plan to make a vegan dupe of the following recipe. Sweet Potato Gnocchi with Balsamic-Sage Brown Sauce from Aidamollenkamp.com. I will be using Energ-G Egg Replacer to bind the gnocchi and agave nectar to replace the honey. For the butter sauce I will be using Organic Earth Balance Vegan Spread and I have a gluten free flour ready to go. I haven't decided what route I want to take to replace the Parmesan but a ground cashew and pistachio mix sounds good.

Image Source: Aidamollenkamp.com
Next, I am planning to make my favorite holiday dish, a vegan Swiss Chard Gratin from Chocolateandzucchini.com. I use a homemade seasoned cashew cream base for the béchamel and a generous amount of Daiya Mozzeralla Style Shreds, instead of the comté. Yum!

Image Source: Chocolateandzucchini.com



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