Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Posts tagged “vegan thanksgiving

Vegan Thanksgiving Stuffing

 

½ loaf of day old whole wheat bread

2 cups cooked rice

2 cups vegetable stock

1/4 cup sage

1/4 cup poultry seasoning

1/2 cup pine nuts

2 stalks celery, finely chopped

1 tbsp fresh parsley, chopped

1 cup mushrooms, chopped

5 green onions, chopped

The Evening Before

  • Cook your rice and set aside.
  • Tear your bread into small chunks, roughly the size of croutons.
  • Add your sage, poultry seasoning and celery to the ripped bread and combine.
  • Add rice and mix well. Allow this mixture to sit overnight.

Day of your Feast

  •  Toast your pine nuts on a skillet and set aside.
  • To your bread and rice mixture add pine nuts, onions and mushrooms. Slowly mix 1 and 1/2 cups of vegetable stock into the stuffing, mixing well to evenly distribute the liquid.
  • Place the stuffing in an deep baking dish and evenly distribute the remaining vegetable stock over the top.
  • Cover and bake at 350-400 degrees F  for 1 ½ to 2 hours.

Vegan Sage & Potato Gratin

2 tbsp Sage Leaves

Large pinch of salt

½ tsp Ground Black Pepper

3 lbs Potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 cups shredded Daiya, cheddar flavour

1 cup vegan cream or ¾ cup cashew cream

1 cup vegetable stock

  • Preheat oven to 400°F.
  • Mix sage, salt and pepper in a small bowl.
  • Layer 1/3 of the potatoes and ½ of the onion in a lightly greased 13 x 9-in baking dish.
  • Sprinkle with 1 tsp of the sage mixture and 1/3 of the shredded Daiya. Repeat layers. Top with remaining potatoes, sage mixture and Shreds.
  • Stir stock and vegan cream in a medium bowl with wire whisk until well blended. Pour evenly over potatoes.
  • Bake 45 mins to 1 hour or until potatoes are tender and top is golden.

Pumpkin Pie Pina Colada

 

1 ½ – 2 cups coconut milk

1 cup pineapple juice

½ cup rum

½ cup cane sugar

1 tbsp Pumpkin Pie Spice

4 cups ice cubes

 

  • Place coconut milk, pineapple juice, rum, sugar and pumpkin spice in a high speed blender. Blend on high speed until smooth.
  • Add ice and blend until slushy.
  • Serve immediately.