We’ve put together a mouth-watering array of vegan recipes from upcoming Holiday Shop-Up vendors! From Coconut Sweet Potato Pie to Thanksgiving Loaf to Herbal Digestive Tea, we’ve got you covered for a tasty turkey-free feast. Visit your local greenmarket for ingredients and start menu planning now! RIGHT HERE.
And don’t forget to join us for the Vegan Holiday Shop-Up, Dec. 4th at Pine Box Rock Shop!
Thankful for pie,
Spicy Ginger Sweet Potato Pie – Super Foxy Sweets
1 package graham crackers (9 sheets),
crushed into crumbs
¼ cup shredded coconut
2 tablespoons brown sugar
½ tablespoon ground ginger
2 teaspoons cinnamon
½ cup melted vegan margarine
2 sweet potatoes, peeled and chopped into 1” pieces
egg replacer for 3 eggs, or 1/3 cup applesauce
1 teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
hefty pinch of salt
1 cup coconut milk (save extra for coconut eggnog)
1. Preheat oven to 350.
2. In a saucepan, bring sweet potatoes, covered with water by about 1”, to a boil and then let simmer about
15 minutes until fork tender. Drain, and mash or rice the potatoes.
3. While the potatoes are boiling, combine the crust ingredients except the margarine and mix until well
combined. Drizzle butter over mixture and stir to moisten/combine. Press the crust mix into a pie dish
and bake for 7 minutes, just to get it almost crispy.
4. Combine egg replacer/applesauce with sugar and spices, mix well. Add the coconut milk, mix again.
Finally, add the sweet potatoes and mix well. Pour into waiting pie crust.
5. Bake for 40-45 minutes. Top should be set but not dry. It may crack, but that’s ok too. Let the pie cool
for at least 20 minutes. Then, all bets are off.
Roasted Brussel Sprouts with Jalapeno Ginger Jelly – Heat Sweets
1lb fresh brussel sprouts, cleaned and cut in half
1T. olive oil
4-5T. Jalapeno Ginger Jelly (from Heat Sweets!)
salt and pepper to taste
Heat oven to 400F. Toss cleaned and halved brussel sprouts in a
bowl with the olive oil, salt and pepper. Spread on baking sheet in a single layer. Roast for about 20-25 minutes, stirring once, or
until the edges are just beginning to get crisp and dark brown.
Return brussel sprouts to the bowl. Stir in the Jalapeno Ginger Jelly. Transfer brussel sprouts to a serving dish.
About 5 servings
Yummy Tummy Tea Blend – Raganella
a soothing treat for your belly with the slight sweetness of licorice and a hint of mint. perfect to sip on before AND after your big thanksgiving feast.
here is a rough guide to measuring out the herbs. i measure it out by weight (versus volume). make a bigger batch to share with family & friends during the holidays!
directions: use 1 to 2 teaspoons of this blend per cup of boiling water. cover & steep for 10 to 15 minutes. enjoy plain or with a kiss of agave.
choose organically grown herbs whenever possible. in the city, you can get herbs at flower power (in the east village) or you can order them online from places like jean’s greens (http://www.jeansgreens.com/) or mountain rose herbs (http://mountainroseherbs.com/).
here are just some of the benefits of these herbs:
– ginger is stimulating, warming & carminative
– orange peel is a renowned bitter digestive, easing indigestion & flatulence
– chamomile calms & soothes both body & mind
– lemon balm curbs indigestion
– dandelion root encourages kidney & liver function, essential for absorption, digestion & elimination
– peppermint refreshes & stimulates
– licorice eases indigestion & promotes enhanced assimilation of other herbs
Thanksgiving Loaf – Meow Meow Tweet
1 tablespoon olive oil
1 1/2 cups mushrooms (mixed), chopped
1 small red onion, finely diced
1 red bell pepper, diced
1 tablespoon ground sage
1 1/4 cups cooked brown rice
1/2 cup walnuts, finely chopped or ground
2 cloves garlic, minced
1 cup oat, ground
1 cup flax seed meal
3/4 cup soft tofu
1 teaspoon soy sauce
1 teaspoon hot sauce
2 teaspoons mustard
Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan. Heat olive oil in a large skillet over medium heat. Stir in the mushrooms, onions, garlic and bell pepper; cook until the onion is transparent. Sprinkle sage over vegetables, cook until vegetables are soft, about 5 minutes more. Transfer vegetables to a large mixing bowl.
Stir the rice, walnuts, oats, flax seed meal, tofu, soy sauce, and mustard into the mushroom mixture until thoroughly blended. Spoon into prepared loaf pan, pressing down mixture with a spatula to flatten top. Bake in preheated oven for 1 hour. Let rest 10 minutes before slicing.
- 3 tablespoons gluten-free flour blend
- 3 tablespoons millet flour
- 2 tablespoons corn flour
- 1/4 cup Hi Protein Mix*
- 5/8 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
Sift the dry ingredients together and set them aside.
- 1 cup + 2 tablespoons cornmeal
- 1/4 cup organic vegan sugar
Combine cornmeal and sugar in mixing bowl and set aside.
- 3/4 cup vegan sour cream or So Delicious PLAIN coconut yogurt
- 1/2 cup So Delicious coconut milk (unsweetened)
- 3/4 cup sweet potato
Puree in food processor until smooth and creamy.
Pour into same bowl as cornmeal and combine well.
This makes the cornbread nice and light.
- 3 tablespoons coconut oil, melted
- 3 tablespoons vegetable oil
- 3 tablespoons maple syrup
Fold into cornmeal mixture until evenly mixed.
Now add dry ingredients and mix until blended.
Do not over mix.
Dough will be very light and fluffy. Pour it into an 8 x 8 inch square pan. I prepare my pan with oil and a dusting of cornmeal. Smooth the dough with wet hands.
Bake at 350 degrees for 35 – 45 minutes. When it is done, it will be firm to the touch in the center.
Hi Protein Flour Blend:
1 cup garfava flour
1 cup arrowroot starch
1 cup tapioca flour
1 cup millet flour
1/2 cup amaranth flour