This is the (main) vegetable I served with my Thanksgiving meal last week. If you are not a green bean hater, it is impossible for you not to love these.
I’ve made these several times and I have discovered that it is necessary to use the most giant skillet you own (I use a wok) and a pair of tongs of some kind to get them just right. I don’t know why that is. I don’t make the rules.
1 lb fresh green beans
2 tbs Earth Balance
1 shallot, minced
1 clove of garlic, minced
salt and pepper, to taste
1/2 cup sliced almonds, toasted*
*If you’re toasting these yourself, spread them evenly on a tray and toast them in a toaster oven about 5 or 6 min. Watch carefully though because they go from perfectly toasted to burnt as hell in about 5 seconds.
Directions
Fill a large pot with water and bring to a boil over high heat
Add the green beans and let cook until barely tender, 3 to 5 min.
Place Earth Balance in a large skillet over medium high heat. Add shallot and garlic and saute for 2 min.
Drain the green beans and add to the skillet. Add a pinch of salt and pepper and cook, turning frequently with tongs, 6 to 8 min. or until beans are cooked through
Last year I started a new tradition of inviting whichever side of the family Andy and I will not be spending the Thanksgiving holiday with over to our house on the Sunday before for a Thanksgiving meal. Last year was also the first year I was vegan for Thanksgiving so it was the first time I had made an entire vegan holiday spread as well. With a ‘lil help from Skinny Bitch, Kim Barnouin, the whole thing ended up being a smash hit and I was thrilled to host my family yesterday for a repeat performance.
I didn’t switch up much from last year’s menu as I really like to keep Thanksgiving “traditional,” so to speak. Once again, everything turned out great and the few new additions were excellent!
Aside from just enjoying their company, I really, really love to have the opportunity to cook for my family, especially since none of them are vegan. Not only is it wonderful just to be in their presence, it’s a pretty great chance to showcase how delicious and “normal” vegan food can be. In any case, both last year and this year, I’m pretty fortunate to have a family that is very supportive and open-minded, so thanks to all for being such good sports!
As an added bonus, cooking this pre-holiday meal also turns out to be fantastic for me personally because it supplies me with a whole mess of leftovers to take to actual Thanksgiving, where there are little to no vegan options available. Score!
If you’re in the midst of trying to plan a vegan Thanksgiving menu of your own, below is what I served, which might be useful as a reference. I plan to post several of these recipes over the next few days and into next week, but if you’d like to have something in particular from this list before that, please just send me an email and I’ll shoot the recipe right over.
I realize we’re a little past peach season at this point, but that’s what bookmarks are for, right?
This is the last recipe from our recent vacation and while the filling is good, the real standout element here is the crust. This is Kim Barnouin‘s pie dough recipe from Skinny Bitch Ultimate Everyday Cookbook and it is fantastic. It’s great for any fruit pie or even a veggie pot pie, as she recommends. It makes a very “sturdy” crust that still manages to remain light and flaky. If you’re planning an apple pie for Thanksgiving this year, I’d highly recommend giving this dough a try.
Mix together the flour and salt for dough in a large bowl
In a glass measuring cup, add 1/2 cup of the cold water, then add the vegetable shortening to equal 2 cups of water and shortening combined. Lightly pack the shortening to remove air bubbles and then scoop out the shortening from the measuring cup with a spoon and add the flour mixture, discarding the water
Using a pastry cutter, cut the shortening into the flour mixture until small flaky dough balls start to form. Add the 14 tbs of ice water, one tbs at a time and continue mixing
Add additional tbs of water if the dough seems too hard. Chill the dough in the fridge if it’s too soft. Divide dough into to two equal portions and roll into balls
Preheat oven to 350°F
Bring a large pot of water to a boil. Place the peaches in boiling water for just a few seconds, then carefully remove. This should make removal of peach skins easy. Peel and slice peaches
In a medium bowl, combine the flour, brown sugar, nutmeg and allspice for the filling with the peaches, tossing to coat
Roll out the first ball of dough and place in a 9 in. pie pan
Spread filling into the pan and drop cut Earth Balance onto the mixture
Roll out the second ball of dough and place over the top of the pan. Trim any extra dough and then press the edges to seal, crimping with a fork or pinching closed with your fingers
Brush the top of your pie with soy milk and sprinkle with sugar
Make about 6, 1/2 in. cuts in the top crust to release steam during baking
This salad is a take on your typical Italian house. I’d venture to say that the addition of avocado and cucumbers coupled with turning the volume way up on garlic gives this version an edge over the standard fare.
The next time I make this, I think I’ll sub out the green onion for red and will use half as much dressing, but it’s good as-is too.
2 tbs red wine vinegar
1/3 cup olive oil
1 1/2 tsp vegan Parmesan cheese
1 tsp Dijon mustard
1/4 tsp garlic powder
Pinch of salt and pepper, to taste
1 (9 oz) jar marinated artichoke hearts, drained, leaves or spikes removed
3 cups chopped romaine lettuce
2 Persian cucumbers, thinly sliced (peeled,regular cucumbers work too)
1 large avocado, cut into slices or chunks
3 green onions, minced
1/2 cup garlic croutons, crushed
Note: I mentioned it before, but it’s worth saying again, I would strongly advise making 1/2 the dressing this calls for.
Directions
In a medium saucepan, prepare the dressing by combining the vinegar, oil, cheese, mustard, garlic powder, salt and pepper
Cut the artichoke hearts into quarters
In a large bowl, add the lettuce, cucumbers, artichokes and avocado
Sprinkle with green onion and then toss with dressing
Plate and sprinkle each serving with crouton crumbs
I haven’t had sloppy joes in I don’t know how long. It was never something my mom made, so I think I only ever really had them at school. I did recall though, that I liked the taste of them back in the day, so when I saw this recipe in my go-to cookbook, I decided to give it a go.
These were good. But you know what I had forgotten about sloppy joes that instantly came back to me as we started to eat? They’re messy. Yeah, despite them actually having the word “sloppy” in their name, I forgot that.
Note about me: I have a SERIOUS issue with getting food on my hands – especially any kind of sauce (It’s a personal weirdness, I know). So how someone with a hang-up like that could somehow be responsible for planning a meal like sloppy joes is beyond me.
Anyway, if you are not weird like me, you will probably find these delightful – as will your children. Just do me a favor and never talk about how many napkins you went through. It gives me the willies just thinking about it!
1 1/2 cups water
1/2 cup dried lentils, rinsed
1 tbs safflower oil (or any flavorless oil)
1/3 cup minced onion
1 red bell pepper, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup seitan, finely chopped
1 6oz. can tomato paste
1 tbs dijon mustard
1 tbs balsamic vinegar
2 tbs tamari
1/4 cup ketchup
6 whole wheat burger buns
pickles, sliced for garnish
Directions
Heat water over high heat in a medium saucepan. Once water is boiling, add lentils. Reduce heat, cover and simmer until tender, about 30 min.
In a separate sauce pan, heat the oil over medium-high heat and saute the onion, bell pepper and carrot until tender, about 10 min. Add in seitan
In a medium bowl, mix together the tomato paste, mustard, vinegar, tamari and ketchup
Add mixture to the pan of vegetables and seitan. Combine thoroughly
Drain the lentils (reserving the cooking liquid in case needed) and add to the pan of vegetables, stirring carefully to combine. If the mixture seems too dry, add some of the cooking liquid. Simmer 5 min.
Toast the burger buns and serve mixture on the toasted buns with sliced pickles
Yet again, I apologize for the crummy picture. For this particular recipe though, the picture is sort of beside the point. Why’s that? Because the star of today’s show is a condiment!
I’m not even a fan of traditional sour cream. Until now, I’ve only ever tolerated it as an invisible ingredient in certain recipes. For some reason though, the idea of adding lime to that flavor profile was intriguing to me – and my instinct was spot on!
This is such a yummy addition to a baked potato it isn’t even funny. I also think it would be great on tacos/nachos or plopped on top of tortilla or black bean soup (as the original recipe suggested).
1/2 cup vegan sour cream
2 tbs almond milk*
2 tbs lime juice
1/4 tsp salt
Pepper, to taste
1 tsp chopped fresh cilantro
*I’m not entirely sure this is necessary, as it thinned the cream out considerably in addition to the lime juice. I think next time I’d try it without.
Directions
In a blender or food processor, combine the sour cream, milk and lime juice. Blend until thoroughly mixed and creamy
Add the salt, pepper and cilantro and blend until well combined
Use immediately or refrigerate in an airtight container
I think this makes the third or fourth time I’ve featured a recipe for tacos on this blog. Who can blame me though, right? Tacos are just so easy (not to mention versatile, fast and scrumptious)! They’re hard to resist on a weekday night.
This particular recipe comes from my fave cookbook, Skinny Bitch: Ultimate Everyday Cookbook and what I love, love, love about it is that, unlike our usual route, it doesn’t feature any kind of faux meat. Now, don’t get me wrong, I am not a faux hater – quite the opposite – but I do like to serve it in moderation, so it’s nice to see a recipe that calls for something different and homemade as a base. What that means though is that these aren’t as quick and easy to put together as some of the other taco recipes I’ve featured. They’re still comparatively simple for a dinner though, so don’t let that discourage you!
4 cups water
1 cup dried green lentils
2 tbs diced white onion
2 tbs olive oil
salt and pepper, to taste
2 tbs tomato paste
1/2 cup diced cherry tomatoes
2 tbs diced red onion
1 clove garlic, minced
1/4 tsp diced jalapeno pepper
3 tsp lime juice
1 tbs finely chopped fresh cilantro
4-6 corn tortillas, fresh
1 sliced avocado
1/2 cup shredded lettuce
*Super important note: When I make these again, I will definitely add a packet of taco seasoning to the lentil mixture. It was good, but it could have really used a smidge more flavor/spice. I think it would make a big difference.
Directions
In a medium saucepan, bring the water to a boil over high heat. Add the lentils and white onion. Return to a boil and then reduce heat, cover and simmer until soft, 30 to 40 min.
Drain any remaining water and place half the lentils in a food processor or blender. Process while drizzling 1 tbs of the oil into the mixture. Season with salt and pepper to taste. Add the tomato paste and puree until combined. Put the lentil mixture in a medium bowl and stir in remaining lentils
In a separate medium bowl, mix together the cherry tomatoes, red onion, garlic, jalapeno, lime juice, cilantro and remaining oil for salsa. Add salt and pepper to taste
Heat a small frying pan over low heat and quickly warm the tortillas on each side
Spread the lentil mixture on each tortilla and top with sliced avocado, salsa and lettuce
This recipe is courtesy of my Grandma’s kitchen, veganized by yours truly with an assist from the Skinny Bitches.
I know everybody thinks their Grandma makes the best lasagna, but I’ll tell you what: I have never had lasagna from any restaurant or at anyone else’s dinner table that is anywhere near as good as my Grandma’s. For reals!
The changes necessary to veganize this are subtle and do very little to alter the original taste. Try this one out for yourself. It will make a believer out of you, I promise!
Vegan Lasagna Recipe courtesy of Wilma
Ingredients
1/2 lb – 1 lb Match Ground Beef (how much you use is entirely up to you)
2 cloves garlic, minced
6 oz. tomato paste
3 1/2 cups diced tomatoes (canned w/liquid)
1 1/2 tsp salt
1 1/8 tsp fresh ground pepper
3/4 tsp dried oregano
8 oz. Whole Wheat Lasagna Noodles
1 block, Follow Your Heart Mozzarella, shredded
~5 oz., Daiya Mozzarella Shreds
Skinny Bitch, Tofu Ricotta
Directions
Preheat oven to 350°
Cook noodles according to package directions, set aside
Combine MatchMeat with garlic in a large saucepan over medium heat. Cook for 4-5 min, until browned
Add tomato paste, tomatoes, salt, pepper and oregano to pan and stir to combine. Simmer on low heat for about 20 min.
Prepare Ricotta while sauce simmers
Layer noodles, ricotta, 1/2 the Follow Your Heart cheese and meat sauce. Repeat twice, using Daiya cheese in the middle layer, ending with sauce on top
Bake uncovered for 30 min.
Remove from the oven and let sit for ~5 min. before cutting and serving
This is a true-blue risotto recipe and it’s every bit as creamy and decadent as you would expect. That does mean that this isn’t a quick meal, but most definitely worth the extra time and effort!
6 cups vegetable broth
1/4 cup dried wild mushrooms
1/2 cup hot water
3 tbs grapeseed oil
1/4 cup Earth Balance
3/4 cup coarsely chopped fresh mushrooms
(such as porcini, chanterelles, crimini, portobello)
1 1/2 cups asparagus, cut into 1-inch pieces
Salt & Pepper to taste
2 garlic cloves, minced
1 small onion, finely chopped
1/3 cup shallots, finely chopped
1 cup Arborio rice, uncooked
1/3 cup white wine
1/2 cup Vegan Parmesan
1 tsp white truffle oil (optional)
1 tsp chopped chives, for garnish
Directions
In a large saucepan, add the vegetable broth, cover and keep warm over low heat
Place hot water in a medium size bowl and add the dried mushrooms. Allow to sit for about 20 min, or until the mushrooms are soft. Then add the mushrooms and the hot water to the vegetable broth
In a large saute pan over medium-high heat, add 1 tbs grapeseed oil and 1 tbs Earth Balance
Add the fresh mushrooms and asparagus and saute until lightly browned, about 10 min. Season with salt and pepper to taste, remove from heat and transfer to a medium size bowl
Using the same large saucepan, heat the remaining grapeseed oil over medium heat and add the onions and shallots, stirring until soft, about 5 min.
Add the garlic and remaining Earth Balance and saute for 1 min.
Add the rice and stir until well combined
Add the wine and stir until the wine is absorbed
Add 1 cup of the warm broth and cook over medium heat, stirring constantly, until nearly absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and letting each additional scoop of broth be absorbed before adding more Continue adding broth until rice is tender and creamy, about 30 to 40 min.
Stir in the sauteed mushrooms, asparagus and parmesan and season with salt and pepper to taste
Garnish each serving with a sprinkle of chives and the white truffle oil (if using)
I love all my cookbooks, but if I had to pick a favorite, the one this recipe hails from is it. Skinny Bitch: Ultimate Everyday Cookbook comes from one of the gals behind the Skinny Bitch franchise, Kim Barnouin. It’s a great follow up to the Skinny Bitch in the Kitch cookbook in that it continues the healthy, simple theme of the first book, but expands to include a lot more recipes that are just slightly more involved. This is easily the book I use most often in my kitchen and I’ve had really good experiences with everything I’ve made from it.
This particular recipe is nearly as quick and simple to throw together as the frozen vegetable fried rice from TJ’s I featured a while back. I found it quite tasty, but next time I think I’ll throw in a few more veggies and maybe even a little more garlic. I also think this could benefit from cooking one or two tablespoons of shoyu into the mix in addition to or instead of serving it with shoyu on the side. The flavor that added seemed important enough not to be optional.
2 tbs Sesame oil
2 cloves garlic, minced
1 cup firm tofu, drained and crumbled
2 tbs chopped green onions (white and light green parts)
1 cup corn, fresh or frozen
1 cup snow peas, cut in half
2 cups cooked brown rice
salt and pepper, to taste
2 tsp sesame seeds, for garnish
Teriyaki sauce or shoyu, for serving
Directions
Heat the oil in a frying pan over medium-high heat
Add garlic and tofu and saute for 30 seconds
Add green onions, corn, snow peas and stir-fry about 3 minutes
Add the rice and cook an additional 5 minutes
Season with salt and pepper, to taste. Garnish with sesame seeds and serve with teriyaki or shoyu
This is the (main) vegetable I served with my Thanksgiving meal last week. If you are not a green bean hater, it is impossible for you not to love these.
