plant-based

Cruelty Free Thanksgiving Dinners

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Turkeys are intelligent and sensitive animals that are highly social. They create lasting social bonds with each other and are very affectionate; rather similar to dogs. And yet over 46 million turkeys will be killed this year in the US just for Thanksgiving.

The good news is, you can easily take Turkeys and all other animals off your dinner plates and still have an amazing meal.

I have put together two delicious Thanksgiving menus from start to finish, but feel free to add any of your favs, just make sure they are cruelty free. My blog is filled with sides, mains and desserts for you to try out.

The first menu is for those of us who have zero time. Most of these store bought items can be fancied up by using some plant based butter and fresh herbs! Using your best dishes and a simple centrepiece will add an easy peasy thanksgiving touch.

Thanksgiving Super Quick Meals (6 people)

Appetizers:

Chips and Dip

- 1 Package Trader Joe’s Pumpkin Tortillas
- 1 Container Trader Joe’s Plant Based Ranch Dip

Options:
- Sub with Trader Joe’s Thanksgiving Stuffing Kettle Chips
- Sub with Cedar’s Pumpkin Spiced Hummus
- Sub with anytype of vegan chips and dip at your local grocery store and any type of dip

Veggie Platter

- 6 cups chopped fresh veggies (celery, carrots, cherry tomatoes, broccoli, cauliflower)
- 1 cup vegan dip or hummus

Main and Sides

- 1 Gardein Holiday Roast with cranberry and wild rice stuffing
- 6 cups mashed potatoes (either store prepared or homemade-see below)
- 6 cups frozen veggies (corn, brussel sprouts, green beans, peas, etc)
- 1 can cranberry sauce
- 3-4 cups vegan gravy (either store bought or homemade-see below)

Desserts

- Any vegan prepared dessert you like
- Daiya Cheesecake, So Delicious Ice Cream, Sweets from the Earth Chocolate Cake, Whole Foods Vegan Pumpkin Pie, Marie Callender’s Cherry Chunk Pie, etc.

Items to Have on Hand

- Plant based coffee creamer, juices, water, plant based butter, fresh herbs like rosemary, thyme and mint, flowers for a centerpiece, cloth napkins.

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This menu is easy to put together with some quick homemade items that leaves you time to spend with your family and friends.

Thanksgiving Easy Meals (6 people)

Starters:

Kale Salad (can be made the day before)

- 1 large bunch of fresh kale (about 9 cups) cut in very thin strips
- 2-3 cloves garlic, chopped very fine
- 1 cup cooked pumpkin seeds
- 1-2 Tbsp olive oil
- juice of one lemon (2-3 Tbsp)
- salt and pepper

Instructions:
- Mix all of the ingredients in a large bowl and let marinate for 30 minutes to several hours (or even overnight in the refrigerator).

Options:
- Sub lemon juice with lime juice
- Add chopped broccoli, cooked beets or sliced cucumbers, or dried cranberries.

Spiced Pumpkin Soup (Serves 6 - 8)
- 1 Tbsp olive oil
- 1 1/2 cups medium chopped onion
- 2 tsp. each: minced ginger and garlic
- 1 tsp. each: ground cumin, coriander, cayenne, cinnamon, salt and pepper
- 4 cups low vegetable stock
- 2 x 15 oz cans pumpkin puree or 4 cups of chopped roasted pumpkin purée*
- 1 C coconut milk
- Toasted pumpkin seeds (optional - for garnish)
- Pomegranate seeds (optional - for garnish)

Directions:
- In a large stockpot heat oil and add onion and cook for 3-4 minutes. Then add ginger, garlic and spices. Cook over medium heat until onions are soft – about 4-5 minutes.
- Add stock and pumpkin puree. Increase temperature and bring to a boil, then reduce heat, cover and cook for about 15 minutes.
- Stir in coconut milk and cook for another two minutes.
- Top with toasted pumpkin and pomegranate seeds.

* If you are making your own pumpkin puree, cut your pumpkin in half, remove seeds and place cut side down in a microwavable container. Add about 1 cup of water and heat on high for about 15 minutes (or until soft). Cool and then puree in a blender or food processor.

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Here is a classic vegan cornbread that is both delicious and very easy to make. This recipe is dense and not too sweet, so if you like your corn bread sweet, just increase the maple syrup.

Vegan Corn Bread (6-8 servings)

- 2 C organic cornmeal
- 1 C all purpose flour
- 2 tsp baking powder
- 1/2 tsp each: salt and cayenne powder
- 2 C nut milk (your choice)
- 1/2 C melted coconut oil
- 2-3 Tbsp. maple syrup
- 2 tsp apple cider vinegar

Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together milk, coconut oil, vinegar and maple syrup in a large bowl. Taste and add more maple syrup if you like it sweeter.
- Combine all dry ingredient and mix well, then add to wet ingredients and stir until combined.
- Pour the mixture into an 8 x 8 pan lined with parchment paper, and cook for about 30-35 minutes, or until top is golden brown.

Mains:

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Stuffed Portobello Mushrooms (Makes 6 servings)

- 6 large Portobello mushrooms (stems and gills removed)
- 2 pounds of potatoes, chopped
- 1 large package of baby spinach
- 3-4 cloves of garlic, peeled
- 1 C vegan cheese shreds (I used Daiya mozzarella)
- 1 C bread crumbs*
- 3 Tbsp vegan butter
- 1 Tbsp olive oil
- 2 tsp each: salt and chopped fresh rosemary
- 1 tsp pepper

Directions:

- Cook the potatoes and garlic in a medium pot for about 15-20 or until soft. Drain and add salt, pepper, rosemary, butter, and mash until they are the consistency you like. Stir in the spinach.
- While the potatoes are cooking, remove the mushroom stems (you can chop these and add to the potato mixture if you like). Remove the gills with a small spoon. Wash and dry the mushrooms and brush them with oil. Place on a large baking sheet lined with parchment paper.
- Heat the oven to 375 Fahrenheit and cook the unstuffed mushrooms for 10 minutes. Remove from oven and let cool slightly.
- Using a large spoon overfill each mushroom with the potato mixture. Then top with 1/8 of the cheese and 1/8 of the bread crumbs. (at this point you can cover the tray and wait until you are ready to cook).
- Cook the stuffed mushroom for 15-20 minutes at 375 degrees or until golden brown.

*You can use seasoned croutons and crush them with a rolling pin or put in a food processor.

Options:

- You can replace the potato/spinach mixture with about 4-5 cups of uncooked vegan stuffing. Recipe follows:

BASIC VEGAN STUFFING
- 2 Tbsp of olive oil or vegan butter
- 2 of each, chopped: celery stock, carrot and onion
- 1 cup of mushrooms, chopped
- 1 1/2 cup each: cooked rice and dried out bread cut into cubes
- 1 cup of vegetable or mushroom stock
- 2 tsp each: ground sage, thyme, rosemary, salt & pepper

DIRECTIONS
- Heat up oil or butter in a large pan on medium heat, add celery, carrots, onions, mushrooms and spices.
- Cook for about 5-6 minutes.
- Place rice, bread and veggie mixture into a large bowl and add as much stock as you need to make the mixture moist. Taste and add more salt and pepper if needed.
- Put the mixture into a baking dish that has been greased with oil or butter. Cover with foil and cook at 375 for about 30 minutes. 

Options:
- The sky is the limit with stuffing, add nuts, dried fruit or other vegetables.

ROASTED ACORN SQUASH WITH WILD RICE

Roasted Acorn Squash
- 2 acorn squash, halved lengthwise and seeds removed
- 1 Tbsp. Vegan butter, melted
- 1 Tbsp. light brown sugar, packed
- salt and pepper

DIRECTIONS:
- Heat the oven to 450 degrees F and place the rack in the center of the oven.
- Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with some of the brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.

Wild Rice Salad
- 2 cups freshly cooked wild rice (1 cup uncooked)
- 3/4 cup pecans, toasted and finely chopped
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup fresh basil, finely chopped
- Grated zest of 1 naval orange
- Juice of 2 naval oranges
- Salt and pepper to taste

DIRECTIONS:
- Reduce oven temperature to 350 degrees F.
- In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary.
- Divide the wild rice mixture among the squash halves, about a 1/2 cup eachReturn the stuffed squash to the oven and continue to bake at 350 degrees F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges.
- When ready to serve garnish with additional chopped basil and orange zest if desired

Stuffed Sweet Peppers (Makes 6 servings)

These stuffed pepper are so easy and taste amazing. If you don’t like barley, you can easily replace it with rice, quinoa or any other grain you prefer. Also, changing the veggies to whatever you like or have on hand is perfectly fine. Just make sure you keep the total amounts close to the recipe.

- 6-8 medium to large green, yellow or red sweet peppers
- 2 C cooked barley (see package for instructions)
- 1 C each: chopped mushrooms, onions, zucchini and spinach
- 2 Tbsp chopped garlic
- 1 Tbsp each: Thyme, Parley
- 1 tsp each: salt, pepper and chili powder
- 1-2 Tbsp olive oil
- 2 C of tomato or spaghetti sauce
- 1 C of non dairy cheese shreds (optional)

Directions:

- Rinse the bell peppers. Cut off the tops and carefully remove and remove the seeds and pith. If they wont stand up, cut a small slice off the bottom of the pepper.
- In a large pan, add the oil and heat to medium. Add vegetables, garlic, spices, salt and pepper. Cook for about 5-6 minutes or until soft. (if you are using other veggies that are firm, you may need to increase your cooking time).
- Stir the barley into the vegetables and mix until completely combined.
- Pour 1 C of the tomato sauce in the bottom of a baking dish large enough to hold 8 peppers (or two dishes if you need to).
- Add the barley/veggie mixture to each pepper and place in the baking dish.
- Top the peppers with the remaining tomato sauce and top with cheese shreds if using.
- Bake at 375 degrees Fahrenheit for 30 minutes uncovered.

Sides:

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OVEN ROASTED BALSAMIC BRUSSEL SPROUTS:
- 3-4 cups Brussel sprouts cut in half
- 3 Tbsp each: balsamic vinegar and olive oil
- Salt and pepper to taste

DIRECTIONS:
- Heat oven to 350 degrees F.
- Arrange Brussel sprouts on a baking sheet.
- Mix together oil, vinegar, salt and pepper and drizzle over sprouts.
- Bake in the oven for 25-30 minutes.

SPICY CORN
- 2 cups of frozen organic corn
- 1 tsp each: garlic powder, chili powder, lime juice
-  ½ tsp cayenne
- 1-2 Tbsp of Vegan Parmesan cheese or nutritional yeast

DIRECTIONS:
- Mix all spices and add to frozen corn.
- Heat up in microwave or on stove top.
- Sprinkle with cheese or yeast and serve.

MAPLE CARROTS:
- 5-6 medium carrots, sliced on diagonal
- 1 Tbsp each: Vegan butter and maple syrup
- 2 tsp fresh rosemary, chopped
- Salt & pepper

DIRECTIONS:
- Boil carrots in water for about 15 minutes.
- Drain and stir in maple syrup, butter, rosemar.y, salt and pepper.

ROASTED ROOT VEGGIES WITH CURRY
- 4-5 cups of peeled and chopped root veggies: carrots, parsnips, turnip
- 1 large onion, chopped in big chunks
- 1/4 cup olive oil
- 2 tsp curry powder
- 4 garlic cloves, chopped fine 
- Salt & pepper
- 2-3 Tbsp Cilantro or parsley, chopped

DIRECTIONS:
- Preheat oven to 425. Toss all ingredients except cilantro together and layer on to two baking sheets. Cook for 15 minutes and turn over (or just stir them around). Cook another 15 minutes. Sprinkle with cilantro and serve.

OPTIONS:
- Replace curry powder with 1 tsp each: rosemary and thyme
 

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ASIAN STYLE GREEN BEANS
- 2 cups of frozen or fresh green beans
- 1/4 cup organic soy sauce
- 1 Tbsp each: garlic-minced, brown sugar and sesame oil
- 1/2 tsp red pepper flakes

DIRECTIONS:
- Mix in medium bowl soy, garlic, brown sugar and pepper flakes.
- Toss green beans on mixture.
- Heat up sesame oil over medium heat. Add green beans and cook for 3-5 minutes –keep stirring.

Options:
- Use broccoli instead of green beans. Add sliced mushrooms or red pepper.
- Change up the spices - use olive oil, thyme, salt and pepper-delete soy, sugar and sesame oil.

CREAMED KALE
- 1 Tbsp coconut oil or olive oil
- 1-2 garlic cloves, minced
- 1 large onion, chopped
- 1 big bunch of kale cut into bite size pieces
- 3/4 cup coconut milk
- Salt & pepper
- Grated coconut (optional)

DIRECTIONS:
- Heat oil over medium high heat in a large pan. Add onion and cook for 4-5 minutes. Add garlic and cook for 1 minute. Add kale, stir and cook for 2-3 minutes.
- Add coconut milk, salt and pepper and cook for 5 minutes. Top with coconut flakes if using.

OPTIONS:
- Replace kale with Swiss Chard or spinach.

GARLIC MASHED POTATOES
- 8 medium potatoes cut in chunks, peel if you prefer
- 3-4 Tbsp of vegan butter
- 5 cloves of roasted garlic (see note)
- salt, pepper and chives

DIRECTIONS
- Put potatoes in a large pot and cover with cold water. Boil for about 30 minutes.
- Drain potatoes and add to a large bowl. Add butter, salt and pepper.
- Mash with a potato masher or use a hand mixer (don't over mix).
- Mash the roasted garlic and stir into potatoes.
- Taste and add more salt and pepper if needed. Sprinkle with chives and serve.

NOTE:
- To roast garlic, wrap cloves in tin foil add a few drops of olive oil and roast in oven at 400 for 30 minutes.

OPTIONS:
- Replace potatoes with sweet potatoes. Replace garlic with a small sprinkle of cinnamon and nutmeg.

BASIC VEGAN STUFFING
- 2 Tbsp of olive oil or vegan butter
- 2 of each, chopped: celery stock, carrot and onion
- 1 cup of mushrooms, chopped
- 1 cup each: cooked rice and dried out bread cut into cubes
- 1 cup of vegetable or mushroom stock
- 1 tsp each: sage, thyme, rosemary, salt & pepper

DIRECTIONS
- Heat up oil or butter in a large pan on medium heat, add celery, carrots, onions, mushrooms and spices.
- Cook for about 5-6 minutes.
- Place rice, bread and veggie mixture into a large bowl and add as much stock as you need to make the mixture moist. Taste and add more salt and pepper if needed.
- Put the mixture into a baking dish that has been greased with oil or butter. Cover with foil and cook at 375 for about 30 minutes. 

OPTIONS
- The sky is the limit with stuffing, add nuts, dried fruit or other vegetables.

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Basic Turk’y Gravy, makes about 2 cups, can be doubled

-  ¼ cup Vegan butter
-  ¼ cup AP flour
-  2 cups Vegetable broth
-  1 tsp each: poultry seasoning (or ½ tsp each dried sage, thyme, rosemary), salt & pepper

Directions:
-  In a saucepan over medium heat, melt butter, add spices and flour and stir until completely combined.
-  Slowly add broth, stirring constantly until there are no lumps and gravy has thickened.

Easy Mushroom Gravy, makes about 2 cups, can be doubled

-  1 Tbsp Olive Oil
-  1 cup mushrooms, chopped finely (any type will work)
-  ¼ cup of minced onion
-  ¼ cup Vegan butter
-  ¼ AP flour
-  2 ½ cups mushroom broth
-  1 tsp each: thyme, salt & pepper

Directions:
-  Heat oil in a large saucepan over medium heat, add onions, mushrooms and spices. Cook until soft (about 7-10 minutes).
-  Add butter and flour and mix until it is completely combined.
-  Slowly add broth, stirring constantly until there are no lumps and gravy has thickened.

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DESSERTS:

Easy Apple Strudel - serves 6-8

-  2 packages of Vegan puff pastry (usually found in the freezer section of your grocery store)
-  7-8 sweet apples
-  1 Tbsp cinnamon
-  1 tsp cardamon
- 1 Tbsp maple syrup
- Splash of lemon juice

Directions:
- Take the puff pastry out to thaw according to the package instructions.
- Heat oven to 250 degrees.
- Peel/core and thinly slice apples and toss with lemon juice.
- Add cinnamon, cardamon and maple syrup and toss to coat.
- Layout 1 piece of the pastry dough on a slightly floured surface and add 1/4 of the apple mixture onto half of the pastry. Fold over and pinch the edges. Repeat with the next 3 pieces of dough.
- Place on a baking pan lined with parchment paper and put in oven for 15-20 minutes.
- Remove and enjoy hot or let it come to room temperature. Serve with Vegan ice cream-YUM!

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PUMPKIN PIE – SERVES 6-8

- 2 cups of canned Pureed Pumpkin (not pumpkin pie filling)
- 1 cup full fat Coconut milk
- ½ cup brown sugar
- ¼ cup each: organic cornstarch and maple syrup
- 1 tsp each: vanilla and cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp each: salt and nutmeg
- 1 Store bought vegan pie crust – do not precook

DIRECTIONS:
- Heat oven to 350 F.
- Add all of the ingredients into a bowl and mix well. You can use a hand mixer.
- Pour the mixture into the pie shell and bake for 60 minutes. The middle should be a bit wobbly.
- Let cool and refrigerate for 3-4 hours or overnight.

OPTIONS:
- Top with Vegan whipped cream and a light sprinkle of cinnamon.
- Serve with Vegan ice cream.

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RICE PUDDING – 6 servings

- 1 cup of cooked rice (basmati rice works good)
- 2 cups vanilla almond milk
- 1 can of full fat coconut milk
- ¼ cup brown sugar
- ½ cup each: flaked coconut, raisins and chopped pistachios
- 1 tsp each: cardamom, cinnamon, vanilla

DIRECTIONS:
- In a large pan over medium heat cook rice and milk until it starts to boils, turn down and cook for 5 more minutes.
-  Increase heat to medium and add coconut milk, sugar, cardamom and cinnamon. Cook until it starts to thicken about 10 minutes. Remove from heat and add vanilla, coconut, raisins and pistachios.
- Eat warm or cover with plastic wrap and put in fridge. 

Apple Fritter Loaf - So Good!!

I love Apple Fritters, but for the most part they aren’t vegan and right now it can be difficult to go out and buy any type of desserts. This recipe didn’t take long, although my kitchen needed some cleaning up afterwards lol, and it tasted even better than the doughnut shop versions!

Apple Fritter Loaf

- 1/4 C brown sugar
- 2 tsp cinnamon, divided
- 2 medium apples, peel and diced small
- 2/3 C sugar, plus 2 Tbsp, divided
- 1/2 C plant-based butter, room temperature
- 1 Flaxseed egg (1 Tbsp flaxseed mixed with 3 Tbsp of water)
- 1/4 C applesauce
- 2 tsp vanilla
- 1 1/2 C flour
- 2 tsp baking powder
- 1/2 C nut milk (any type-unsweetened)

Glaze

- 1/2 C powdered sugar
- 1 Tbsp milk
- Squeeze of lemon juice

Directions:
- Preheat oven to 350 and line a 9x5” pan with parchment or spray with baking spray.
- Mix brown sugar and 1 tsp cinnamon, set aside.
- Mix diced apples with 2 Tbsp sugar and 1 tsp cinnamon, set aside.
- In a mixing bowl combine butter, sugar and mix on medium speed for about 90 seconds.
- Add flaxseed egg, applesauce, vanilla and milk and mix until just combined.
- Pour about 1/3 of the batter and top with 1/2 apples and cinnamon sugar, swirl in a little to mix.
- Add the remaining batter and top with the rest of the apples and cinnamon sugar, swirl in a little to mix.
- Bake for 50-60 minutes (mine took 50) and remove, let cool in pan until you can remove. Let cool completely.
- Mix powdered sugar, milk and lemon juice and drizzle over loaf.

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Easy Protein Brownies!

Today we all seem to be snackers, and because we do snack so much, finding healthy choices is more important than ever. I made these amazing protein brownies last night with Blessed Protein! They are so yummy and are the ultimate healthy dessert 😍 Here’s the recipe:

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Protein Brownies

- 1 cup almond milk (or other plant based milk)
- 1 teaspoon apple cider vinegar
- 1/2 cup mashed banana
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup of @blessedprotein
- 1/3 cup cacao
- 1/2 cup sweetener (I used coconut sugar)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt

Directions:
- Preheat oven to 350 degree Fahrenheit
- Grease a small bread loaf pan or a 8"x 8" brownie pan (you can use parchment paper instead)
- Combine all the dry ingredients in a large bowl
- Mix all wet ingredient and then add to the dry
- Combine well and pour into your baking pan
- Cook for 23 - 26 minutes
- Let cool and enjoy!

Plant Based Options for Easter

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Easter is here - it came really fast it seems. Like any other holiday, the easier you can put your food together the more you can enjoy your company.  Here are some really simple plant based dinner ideas that will make your day healthier and more enjoyable.

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Buying store bought organic hummus is easy peasy. You can serve it with just about any type of fresh vegetable, plant based pitas or chips. There are other great plant based dips available at your grocery store, so serve a few of them for variety. Everyone will enjoy this one.

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Today there are quite a few tasty options available to serve as a main, that will please everyone at your table. Gardein has some great options that come with the stuffing, gravy and cranberries, making your job easier. 

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Side dishes are always the easiest part when you are choosing a plant based menu. Spring offers up great options like asparagus, peas, artichokes and even fiddle heads. Our site is filled with great side dish options, or you can google bazillions of easy recipes. Just make sure to use plant based butters and milks when preparing your side dishes. Salads are always a great option as well, and putting dressings together is as easy as your favorite oil, vinegar and some salt and pepper. You can make your dressing up the day before. 

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If everyone isn't filled with chocolates from their egg hunt, Daiya offers 7 or 8 different types of "cheese" cakes. My favorite is the Key Lime. For a lighter option, fresh fruit with a plant based dip or a chocolate sauce is another really easy option.

Hoping you all have a happy, peaceful, plant-filled easter!

Plant Based Poutine - YUM!

Poutine may have started out as a Canadian treat, but you can find it anywhere now. This plant based recipe is really easy and absolutely delicious! You can either make the entire dish from scratch or buy the ingredients and simply assemble - whichever works for you!

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Quick and Easy Classic Poutine – 4 servings

For the fries:
-  2 large Russet Potatoes, cut into thin fries – leave skin on
-  1 Tbsp Oil (Grapeseed, Olive or Sunflower)
-  1 tsp salt (or seasoning salt)

DIRECTIONS:     
-  Put the fires into a large bowl of ice cold water and let soak for 30 minutes to overnight.
-  Heat oven to 425F (220C).
-  Drain the fries and place on a dry dish towel to dry out as much as possible.
-  Add fries to a large bowl and toss with oil and salt.
-  Spread the fries over two large baking sheets in a single layer and bake for 30-40 minutes
-  ALTERNATIVELY – You can buy premade French fries and cook about 2-3 cups according to the directions.

For the gravy:
-  2 C of sliced mushrooms – any type you like
-  2 cloves of garlic, diced small
-  ½ onion diced small
-  2 C of mushroom stock (or vegetable stock)
-  ¼ C of AP flour
-  2 Tbsp of oil (or vegan butter)
-  1 tsp salt, pepper and thyme

DIRECTIONS:
-  Heat up the oil or butter over medium high heat in a large saucepan.
-  Add mushrooms, onion and garlic and sauté for 4-5 minutes (or until soft).
-  Add flour, salt, pepper and thyme. Cook for 1 minute.
-  Slowly whisk in stock and cook for about 2-3 minutes (until it thickens).
-  ALTERNATIVELY: You can buy a package of Vegan gravy and prepare according to the directions.

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For the Cheese:
-  1/2 cup raw cashews
-  1 cup water
-  3 tablespoons + 2 teaspoons tapioca flour
-  1 tablespoon nutritional yeast
-  1 teaspoon apple cider vinegar
-  1/2 teaspoon each: salt and garlic powder           

DIRECTIONS:
-  Add the cashews to a small pot and with water. Bring to a boil for 10 to 15 minutes until they are softened.
-  Drain and rinse the cashews and add them with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be watery.
-  Pour into a small sauce pan over medium-high heat, and continually stir as it cooks (about 5 minutes). Continue to cook and stir for an additional minute to make sure it has firmed up completely. Cool in fridge for 30 minutes or up to overnight,
-  ALTERNATIVELY: Use a Plant based cheese like Daiya Mozzarella Shreds.

To assemble your poutine:
-  Place Fries in a large serving dish. Top with as much cheese as you like and cover with hot gravy.

 

Cheesy Scalloped Potatoes - All plant based!

This is an easy dish to make that we call cheesy scalloped potatoes, but if you are serving them to guests you can call them Potatoes au Gratin. Either way, they are delicious! This recipe serves 6 but you can change it up if you are serving a crowd.

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Ingredients:

- 4 cups potatoes, thinly sliced (you can use a mandolin if you have one)
- 3 Tbsp of vegan butter
- 3 Tbsp flour
- 1 1/2 cups of unsweetened plain almond milk
- 1 cup grated vegan cheese, plus 1/2 cup for topping (Follow Your Heart Cheddar Shreds are perfect)
- 1 tsp each: salt and pepper
- a pinch each: cayenne pepper and paprika

Directions:
- Heat oven to 350 F.
- In a medium saucepan, melt butter over medium heat and slowly whisk in flour. Stir for about 30 seconds. Add cayenne, paprika, salt and pepper and continue stirring.
- Slowly whisk in milk and cook until mixture starts to bubble. Add cheese and remove from heat. Stir until all cheese has melted.
- Arrange half of your sliced potatoes in a slightly greased casserole dish then pour half your cheese mixture over. Repeat with the remaining potatoes and cheese sauce.
- Top with your remaining cheese shreds and place in heated oven for one hour.

The Best Vegan Sugar Cookies!

Cookies are one of my favorite late night snacks. These plant-based sugar cookies are dead easy to make and lots of fun to decorate with the little ones. You can find plant based dyes in the natural food section of most grocery stores. Enjoy!

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Ingredients:

*  3/4 cup (1 stick) vegan butter (such as Earth Balance), softened*
*  1/2 cup organic cane sugar + more for topping
*  1/4 cup brown sugar
*  1 tsp pure vanilla extract
*  1 3/4 cups unbleached all-purpose flour + more for rolling into shapes
*  1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
*  1 tsp baking powder
*  1/2 tsp baking soda
*  1/4 tsp salt
*  1-2 tsp non-dairy milk

FROSTING
*  1/2 cup (1 stick) vegan butter, softened
*  2 1/2 - 3 cups powdered sugar
*  Splash non-dairy milk

Directions:
1.  Add softened butter to a large mixing bowl and cream with a mixer.
2.  Add sugar, brown sugar, vanilla, and beat for 1 minute.
3.  Sift dry ingredients (flour, cornstarch, salt, baking soda and baking powder) over butter and sugar mixture.
4.  Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears too wet, mix in a bit more flour.
5.  Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
6.  Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.
7.  Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
8.  Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
9.  Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes), or very slightly golden brown.
10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

1.  FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
2.  Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
3.  To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
4.  Once cooled, frost cookies and top with sprinkles (optional - vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).

Starting Your Plant Based Lifestyle

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If you are thinking about changing your lifestyle to include being vegan, you have made a great choice! We have some steps to help make the transition easy!

First thing is there are no hard and fast rules. You need to make changes in a way that works for you. Don't view a plant based lifestyle as the finish line, but as an evolving process of mindful eating and living. I can tell you that you will eventually lose all cravings when it comes to eating animal products. I can also tell you, you WILL get enough protein, and you WILL be asked this question for the rest of your life.

Many people go vegan overnight and if that works for you – great. But for a lot of you, baby steps work best. You can start off by making small changes to your everyday meals. Here are some ideas but always make sure whatever plan you chose, it works for you.

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During your first week, you can try switching up your breakfast meals to plant based choices. Tofu Scrambles, Nut Butter and banana toast, avocado toast and protein packed smoothies are all quick to prepare and delicious. Our website has tons of easy recipes. Adding either nut or coconut milk or vegan cream replacements to your coffee is another easy one. There are great butter replacements in the grocery stores or you can use coconut oil. Try to source out ingredients that don’t contain unsustainable palm oil.

Next, you can start adding plant based lunches. If you can switch them all up at once that’s great. If not, change up your weekday lunches and leave the weekend meals for later. Smashed chickpea and avocado wraps, vegan pesto pasta, instant vegan miso soup, and quinoa veggie bowls are all super easy to make, are packed with protein and are tasty. There are plant substitutes for almost everything out there. So if you are craving mayo on your wrap, your grocery store probably stocks vegan mayo-if not, ask for it.

Looking up new plant based recipes to try will give you some inspiration and help you when you go grocery shopping. While you are researching new recipes, take a look for local restaurants who offer vegan choices.  When you are eating out, most restaurants will accommodate your requests for a vegan meal, so if you don’t see something on the menu just ask.

And as far as the protein question goes, here is your answer - rich sources of protein are found in all types of plant based foods including beans, soy products like tofu and seitan, quinoa, nuts, seeds, nut butters, lentils, non-dairy milk, green peas, oatmeal, hummus, hemp seeds, spinach, asparagus, cauliflower, broccoli, bananas, nectarines, nutritional yeast and wild rice…. As you can see there are tons of ways to add protein to your plant based diet.

Beet Burgers

Beet Burgers

Remember that living a plant based life isn’t just about your food choices nor is it a “diet”; it is about living a healthy life while causing the least amount of harm to animals and our environment. You need to find your reasons for choosing this lifestyle and remember them if and when you think you might stray. Once you learn the real affects animal products have on your health and the environment, it will be an easy choice.