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Holiday Vegan Recipe #11: Pumpkin Cheesecake Pie

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IMPORTANT: This pie needs to be set overnight in the refrigerator.

Pumpkin Cheesecake Pie

1/2 cup of vegan sugar
1 15 oz. can of pumpkin
1 cup of soy milk (plain) (or other non dairy milk)
1/2 block silken tofu
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 container of vegan cream cheese
1 tablespoon (or more) of maple syrup
Graham Cracker Crust (Keebler brand is vegan, but check for honey, whey, eggs as recipes may change).

Preheat oven to 400F.
Set pie crust aside.
In a large bowl, blend all other ingredients into a creamy texture.
Pour mixture into the crust and place in the oven at about 400F for 45 min – 1 hr 30 min (when the pie is firm it is ready to be taken out).
Place the pie in refrigerator overnight.

Vegan Holiday Recipe #10: Vegan Pancit

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Pancit is a Filipino noodle which can be made various ways. Growing up in Salinas, it was common to see Mexican and Filipino families working together and living in the same neighborhoods. My sister acquired this recipe from one of her long-time friends and for years has included this dish to our family Thanksgiving feasts. She only makes it on Thanksgiving, which makes it quite the special dish to look forward to.

IMPORTANT: Pancit does not cook like spaghetti so be careful not to overcook it as it will get soggy. All pancit needs is a short hot bath to soften. Be sure to read and follow the package instructions. You can find pancit noodles in Filipino and Asian Markets, and sometimes at World Market. My sister uses the Excellent Flour Stick brand, which is vegan.

NOTE: If you choose to use a mock meat other that Seitan or Tofurkey Sausage, make sure it is not heavily flavored (such as BBQ or Italian). Anything close to a pork-like flavor is ideal.

Vegan Pancit

Cooking oil
1 package Tofurky Sausage (not Italian flavored), Seitan, chopped
3/4 C. Celery, chopped
1/4 C. Green onions, chopped
3/4 C. Carrots, chopped
3/4 C. Mushrooms, sliced
Soy Sauce
Teriyaki sauce
1/4 C. Sugar
9 C. Water
8 ounces pancit noodles (check for whey or egg in ingredients)

Heat oil in a large frying pan and saute the mock meat for approximately 1-2 minutes.
Add in all chopped veggies and continue to stir-fry until the veggies appear cooked through.
Stir in in soy sauce and teriyaki sauce to taste.
Gradually add in sugar, a little at a time, to taste.
Once every thing is to your liking, remove form heat and set aside.

Pancit Noodles:
In a stock pot bring water to a boil
Place pancit noodles in the boiling water and push down with a cooking spoon to submerge the noodles
Boil for no more than 1-2 minutes. Be careful to not overcook as they will get very soggy.
Drain noodles and place in a large mixing bowl

Mix in stir fried ingredients to the pancit, a little at a time.
Before serving, place the mixed pancit in a casserole dish, cover with foil, and place in a 350F oven for 15-20 minutes.

Vegan Holiday Recipe #9: Vegan Spanish Rice

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For many years my family included Spanish Rice with our Thanksgiving meal. So technically, I am including this recipe to the list.

If this is your first time making Spanish Rice, beware it can be a temperamental dish to make. Maybe it’s not the best dish to make the day of Thanksgiving when you have several thinks cooking, simmering, and baking. For some people it takes several tries to get it right. However if you have made spanish rice before, this recipe can help you figure out how to make it vegan.

NOTE: The veggie broth and tomato sauce are estimated amounts. Use your powers of instinct to determine if you need more or less. This recipe was hard to put exact amount to because my mother’s directions went something like this: “Put some oil, add some rice, add some water…”. When I make it, I am eyeballing the amounts.

Vegan Spanish Rice

2 cups long grain white rice
1/8 cup vegetable oil
1 heaping tsp garlic powder
1 tsp onion powder
1/2 cup tomato sauce (estimated amount)
2 tsp. sea salt
2 3/4 cups of water, vegetable broth, or chicken free broth (estimated amount)

Add the oil to the pan and put heat on medium high.
When the oil is heated through, add the rice and saute until golden brown.
Add the tomato puree, broth,garlic powder, onion powder, and salt.
Stir and turn heat up to high.
Bring to a full boil while stirring.
Reduce heat to low, cover and simmer for 25 minutes.

Vegan Holiday Recipe #8: Cranberry Sauce

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Most cranberry sauce recipes are vegan, and this one is pretty basic, which allows you to include your own add-ins.

Cranberry Sauce

1 1/2 – 2 cups fresh cranberries
1 cup orange juice
1 cup vegan sugar (or other vegan granulated sweetener)

In a medium saucepan bring the orange juice to a simmer.
Meanwhile, rinse the cranberries.
Once the juice is simmering, stir in the sugar.
Once sugar is dissolved, add cranberries.
Simmer, covered, until all of the cranberries have burst and mixture becomes thick and syrupy (about 30 minutes).
Taste-test to see if you’d like to add any more sweetener.
Allow the cranberry sauce to cool for at least 15 minutes.
It will thicken more as it cools.

Vegan Holiday Recipe #7: “Can’t Get Enough of It” Baked Corn

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Along with the Green bean Casserole, this dish is also quite longed for. It has the natural sweetness that corn has, but not so sweet that it taste like a dessert. Kids seem to like it too. It’s a perfect addition to what can sometimes be a salty feast. What’s even better is it’s fast and easy to make, and you need one bowl and one baking dish.

The “Can’t Get Enough of It” Baked Corn

15 oz can whole kernel corn
14 oz can cream style corn
8 oz vegan sour cream (Tofutti is easier to find)
1/2 cup melted margarine
Ener-G Egg Replacer to equal 2 eggs (found in the baking section of many grocery stores)
8 oz. ounces corn muffin mix (El Torito Sweet Corn Cake Mix is vegan. Check for whey, milk, or egg ingredients)

Preheat oven to 350F.
In a large bowl combine all ingredients.
Mix well and pour into one 9×13 inch baking dish.
Bake for 35 to 45 minutes.
Check for doneness with a toothpick by inserting toothpick in center of baked corn. If it slides out clean, it is done.
Allow baked corn to cool before slicing into squares.

Vegan Holiday Recipe #6: Baked Apples and Yams

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I never met my grandparents, but I was told that my paternal grandmother would bake yams with marshmallows for Thanksgiving. So one year I asked my sister to help put one together, which yielded this lovely treat.

Baked Apples and Yams

Water for boiling
6 to 8 yams
5 to 6 apples, peeled and sliced into 1/8” – 1/4” slices
Glazing:
1/2 cup sugar
1 cup water
1/4 cup margarine
1 1/2 tablespoon cornstarch
1/2 teaspoon salt

Preheat oven to 350F
Boil yams until barely tender.
While yams are boiling, grease casserole dish with a thin layer of margarine.
When yams are barely tender, remove from pan and let cool.
Once yams are cooled, peel and slice into 1/8” – 1/4” slices.
Place yams and peeled apple slices in a casserole dish.
In a saucepan, combine glazing ingredients.
Stir over low to medium heat until it begins to thicken.
Pour over yams and apples.
Cover casserole dish with foil and bake at 350F for 1 hr.

Vegan Holiday Recipe #5: Green Bean Casserole

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This is the recipe I look forward to all year. It’s more prep time than cooking time, but oh so good!

Green Bean Casserole

Ingredients

1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
2 quarts water
1 tablespoon salt
Sauce:
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth or prepared not chicken broth
1 tablespoon dry sherry (optional)
3/4 cup plain soy coffee creamer (or any alternative plain milk/creamer)
Topping:
1 1/2 slices whole grain bread
1 tablespoon vegan margarine
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of french fried onions (Check of whey, milk, or egg ingredients.Trader Joe’s brand is vegan)

Directions:

Preheat over to 425 F
Green Beans:
Set water to boil in a large pot.
While water is boiling, cut up the beans into 1 1/2 inch slices.
Once water is boiled, add salt and beans to the boiling water.
Cover and cook for 6 minutes.
Drain beans and then spray with cold water for a minute to stop the cooking.
Drain again if necessary.
Sauce:
Trim the mushroom stems and chop the mushrooms into pieces.
Spray a non-stick pan with canola oil and heat it.
Add the mushrooms, garlic, cayenne, salt, and pepper.
Cook until mushrooms are very soft and exude their juices.
Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry.
Simmer, stirring, until mixture thickens.
Add the soy creamer and simmer until thick, about 5 to 10 minutes.
Adjust the seasonings and stir in the beans.
Topping:
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Pour into a bowl and add the onions.
Stir to combine.
To assemble:
Put the green bean and sauce mixture into an oiled (if needed) casserole dish.
Top with the onion mixture.
Bake at 425 F for about 15 -20 minutes.

Note: If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

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