Week 6: Vegan Spice Loaf Cake with Orange “Cream Cheese” Frosting & Vegan Maple-Caramel Pecan Pie – Facebook Poll Question Winner – A Compassion is the Secret Ingredient Thanksgiving

It’s the final week of my Thanksgiving recipe series, y’all! I hope that you’ve enjoyed this series as much as I’ve enjoyed doing it. Remember, if you make any or all of the recipes I’ve shared, be sure to post a pic on social media and tag it with the hashtag for this series (#aCITSIthanksgiving) so that I can see your beautiful Thanksgiving feasts. Okay now, it’s time to talk desserts!

No Thanksgiving menu is complete, in my mind, unless there’s a pie, which I’ll get to a little further down in this post however, I want to talk about another dessert first. You see, while I feel that a pie is obligatory, I also feel that a non-pie dessert is obligatory too. For the non-pie dessert this year, I decided to do a loaf cake. This gingerbread-esque cake is loaded with the spices of the season (cinnamon, nutmeg, cloves, and ginger) and is topped with a refreshing orange “cream cheese” frosting!

It all gets started with the combining of the wet ingredients. Once those have been thoroughly whisked together then the dry ingredients (including all of those lovely spices) get added. When the cake batter is smooth it gets poured into a greased and floured loaf pan then popped into a preheated oven where it will bake for about an hour.

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While the cake is baking up, you can make the orange “cream cheese” frosting. In a stand mixer, or in a bowl using a hand mixer, equal parts of vegan “cream cheese” and vegan “butter” are combined with a little bit of fresh squeezed orange juice. Once smooth, turn the mixer down to low and add in the powdered sugar, 1/4 cup at a time, until the frosting reaches a firmer, buttercream-like consistency.

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When the cake is done, let it cool completely before frosting it. Over top of the frosted cake I like to sprinkle a light dusting of cinnamon as well as some orange zest which, as you might notice, is missing from the final photo below as I accidentally tossed my orange zest down the sink! Hot tip: don’t toss your orange zest down the sink. (But do toss it on this cake!)

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Vegan Spice Loaf Cake With Orange 'Cream Cheese' Frosting

  • Servings: 8-10
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Nonstick cooking spray + flour for pan
  • 3/4 cup unsweetened almond milk
  • 2/3 cup brown sugar, packed
  • 1 (4-ounce) snack cup of unsweetened applesauce
  • 1/4 cup oil
  • 1/4 cup vegan “butter,” melted + 2 1/2 tablespoons for frosting, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 3/4 tablespoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons vegan “cream cheese”
  • 1 tablespoon fresh orange juice
  • About 1 3/4 cups powdered sugar
  • Zest from 1 orange + cinnamon for dusting over frosted cake (optional)

Directions

  1. Preheat oven to 325 degrees. Prepare a loaf pan for use in a moment by spraying the inside with nonstick cooking spray then coating it with a light dusting of flour. In a large bowl, whisk together the almond milk, brown sugar, applesauce, oil, 1/4 cup melted “butter,” and the vanilla. When smooth, add in the flour, cinnamon, nutmeg, cloves, baking powder, ginger, baking soda, and salt. Whisk until smooth again then pour cake batter into prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
  2. While cake is baking, make the frosting. In a stand mixer, or in a bowl where you’ll use a hand mixer, combine 2 1/2 tablespoons softened “butter” with 2 1/2 tablespoons  “cream cheese” and 1 tablespoon fresh orange juice. Beat until smooth then reduce speed to low and add in the powdered sugar, 1/4 cup at a time, until the frosting reaches a firmer, buttercream-like consistency.
  3. When cake is done, let it cool completely before frosting it. After frosting the cake, lightly dust the top of it with some more cinnamon and the zest from 1 orange (optional). Finished cake can be kept in an airtight container in fridge for up to 4 days -just be sure to bring the cake back up to room temperature before serving.


And now, my dears, it’s time for pie!

I asked y’all in a poll on Facebook how you liked your pecan pie to be made, in pie form, in cake form, in cookie form, etc., and overwhelmingly people picked “in pie form.” I too love pecan pie as an actual pie but I wanted to do a slightly different take on this southern classic to make it something truly special for this series. What was that different take? Well, traditional pecan pie filling has a lot of corn syrup in it but I opted for a decent amount of maple syrup instead. The maple syrup offers up more flavor than the corn syrup and it also changes the texture of the pie. The normal texture of a pecan pie is kind of gelatinous and gloppy but the texture of this pecan pie is creamy, ooey, gooey, and caramel-like (see picture below). I’ve made and enjoyed a lot of pecan pies over the years but this is seriously the best and it couldn’t be easier to make!

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For this pie, you’re going to use your favorite premade (and vegan) pie crust or make your own using one of the many wonderful vegan pie crust recipes all over the internet! Pop your pie crust into a 9-inch glass pie pan (if not glass then the oven temperature will need to be increased by 25 degrees). Poke the crust with a fork so that it is less likely to puff or rise during the baking process then set the pie pan in the fridge so that the crust remains as cool as possible until baking -this allows for a flakier pie crust. Now, it’s time to make the filling for our pie.

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To make the filling for our pie you’ll combine egg replacer (Ener-G) with maple syrup, brown sugar, a little bit of corn syrup, some vegan “butter,” flour, vanilla, cinnamon, and salt in a saucepan over medium-high heat. While whisking occasionally to ensure a smooth filling, bring the mixture to a soft (not roaring) boil. Once boiling, boil for 2 1/2 minutes then reduce the heat to simmer the pie filling for another 2 1/2 minutes -continue to whisk occasionally throughout this time. When the final 2 1/2 minutes has passed, turn off the heat and let the mixture rest for a moment while we move on to the next step.

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Remove the pie pan from your fridge and toss into the crust 1 1/2 cups of pecans -I prefer a combo of pecan halves and chopped pecans however you can do just halves or just chopped pecans if you prefer. Next, carefully (because we’re dealing with hot stuff here) pour the pie filling that you made a moment ago over the pecans. Place the pie into a preheated 325 degree oven and bake for an hour.

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When the pie is done, it will be somewhat giggly still but don’t let that worry you as it will finish setting up as it cools. Place the pie pan onto a cooling rack and allow it to cool completely (preferably overnight) before serving.

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Vegan Maple-Caramel Pecan Pie

  • Servings: 10
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Pie crust of your choosing for a 9-inch pie pan
  • Ener-G Egg Replacer for 3 eggs, prepared according to instructions on Ener-G box
  • 1 cup maple syrup
  • 1/2 cup brown sugar, packed
  • 1/4 cup light corn syrup
  • 3 tablespoons vegan “butter”
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups pecans, halves or chopped or a mixture of the two styles

Directions

  1. Preheat oven to 325 degrees if using a glass pie pan or 350 degrees if using any other pie pan. Prepare the Ener-G for 3 eggs, if you haven’t done so already, in accordance with the instructions on the box then set this mixture aside for a moment. Put the pie crust of your choosing into your 9-inch pie pan then trim it to fit and poke the crust with a fork so that it is less likely to puff or rise during the baking process. Place the pie pan in fridge so that the crust remains as cool as possible until baking. Move on to making the pie filling.
  2. To make the pie filling, combine in a saucepan over medium-high heat the Ener-G you prepared a moment ago with the maple syrup, brown sugar, corn syrup, “butter,” flour, vanilla, cinnamon, and salt. While whisking occasionally to ensure a smooth filling, bring the mixture to a soft (not roaring) boil. Once boiling, boil for 2 1/2 minutes then reduce the heat to simmer for another 2 1/2 minutes, still whisking occasionally. When the final 2 1/2 minutes has passed, turn off the heat and let the mixture rest for a moment.
  3. Remove the pie pan from your fridge and toss into the crust 1 1/2 cups of pecans -I prefer a combo of pecan halves and chopped pecans however you can do just halves or just chopped pecans if you prefer. Next, carefully (because it’s hot) pour the pie filling that you made a moment ago over the pecans. Place the pie into your preheated oven and bake for 1 hour. When the pie is done, it will be somewhat giggly still but don’t let that worry you as it will finish setting up as it cools. Place the pie pan onto a cooling rack and allow it to cool completely (preferably overnight) before serving. Finished pie will keep in an airtight container at room temperature for up to 4 days.

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Week 5: Vegan Thyme Rolls & Vegan Bourbon Whiskey Caramelized Onion Dip – A Compassion is the Secret Ingredient Thanksgiving

Can you believe it’s already week 5, y’all? Let’s see… what are we missing?? A bread, an appetizer, and desserts, right? Well, this week I’m serving up the bread and the appetizer, and next week I will wrap this whole thing up with the desserts! But, back to this week…

I will admit that, for the longest time, I was deathly afraid of making any kind of bread. (What an odd thing to fear, am I right?!) I assumed it was far too complicated to make your own yeast-y beast but, after actually giving it a go one time, I found out that making bread is not so much complicated as it is simply a little time consuming. Homemade bread though, is so worth the time it takes to make and so, for our Thanksgiving feast, I knew that homemade rolls were a must. I began working on a recipe for rolls that would compliment the other flavors of the meal but be able to stand on its own should you want to eat it by itself. What I ended up with were these soft little rolls with a little dried thyme in them which makes them taste herbaceous and earthy.

The rolls get started the same way that most breads get started -with a yeast base! In a large bowl, some warm water gets combined with a packet of active dry yeast and a little agave. The mixture gets a good stir and then it’s left to rest until foamy -about 5 minutes. Next, almond milk, olive oil, vinegar, dried thyme, and salt are added and that all gets stirred together. The last things to be added are all-purpose flour and whole wheat flour. The dough gets worked with a spatula until combined then you’re going to pick up the dough ball, drizzle a little olive oil into the bowl, then return the dough ball back to the bowl -this oiling of the bowl helps the dough not stick to the bowl as it rises. Pop the bowl with the dough into your microwave or cover with a kitchen towel and let it rise for an hour.

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After an hour has passed, dump your dough out onto a floured surface and work, adding more flour as needed, until smooth -this should only take a minute or so. Using a sharp knife or kitchen scissors, cut off a little chunk of the dough and roll it between your palms to form it into a ball that is roughly 1 1/2 inches big. Continue cutting off pieces of dough and forming it into little balls until no more unformed dough remains -you should end up with about 20-22 balls. Drizzle some olive oil over the dough balls, rubbing it around them if need be so that they are coated in it, then pop the dough balls onto a parchment lined sheet pan with just a little space left in between each. Place this pan into your microwave or cover with a kitchen towel and allow the dough balls to rise for an additional 30 minutes. (Told you, not so much complicated as it is time consuming!)

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After 30 minutes, transfer the sheet pan to a preheated 400 degree oven and bake for 15 minutes or until the tops are golden brown and the bottoms are just a little browner than that. Remove the rolls from the pan immediately so that they don’t continue to brown on the bottom. If making the rolls a day in advance, be sure to let them cool completely before transferring them to a storage container or bag.

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Vegan Thyme Rolls

  • Servings: 20-22 rolls
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 cup warm water
  • 1 packet active dry yeast (the “original” kind)
  • 1 1/2 tablespoons agave
  • 1 cup unsweetened almond milk
  • 2 tablespoons olive oil + more for bowl and formed rolls
  • 1 tablespoon vinegar
  • 2 teaspoons dried thyme, crushed in palm of hand before using
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour + more for board
  • 1 cup whole wheat flour

Directions

  1. In a large bowl, combine the warm water, yeast, and agave together then let this mixture rest until foamy -about 5 minutes. Next, add the almond milk, olive oil, vinegar, dried thyme, and salt then stir to combine. Lastly, add in the all-purpose flour and whole wheat flour and work until dough ball forms. Pick up the dough ball, drizzle a little olive oil into the bowl, work some of the oil up onto the sides, then return the dough ball back to the bowl. Pop the bowl with the dough ball into your microwave, or cover with a kitchen towel, and let it rise for 1 hour.
  2. After 1 hour has passed, dump the dough ball out onto a floured surface and work, adding more flour as needed, until smooth -this should only take a minute or so. Using a sharp knife or kitchen scissors, cut off a little chunk of dough and roll it between your palms to form it into a ball that is roughly 1 1/2 inches big. Continue cutting off pieces of dough and forming it into little balls until no more unformed dough remains -you should end up with about 20-22 balls.
  3. Drizzle some olive oil over the dough balls, rubbing it around them if need be so that they are coated in it, then place the dough balls onto a parchment lined sheet pan with just a little space left in between each. Put this pan into your microwave, or cover with a kitchen towel, and allow the dough balls to rise for an additional 30 minutes. You can get your oven preheated at this time to 400 degrees.
  4. After 30 minutes, transfer the pan to your preheated oven and bake for 15 minutes. Remove the rolls from the pan immediately when done so that they don’t continue to brown on the bottom but be careful as they will be very hot. If making the rolls a day in advance, be sure to let them cool completely before transferring them to an airtight storage container. Rolls will keep in an airtight storage container at room temperature for up to 3 days.


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Okay, appetizer time! I have a rule about appetizers on Thanksgiving day and that is do not go crazy with them. Why? Because, while Thanksgiving is a food-centric holiday, it is not about the appetizers. The last thing you want to do is fill up on an appetizer smorgasbord and then not be able to fill up on the big meal or the desserts, right? So pick a single app or a couple of apps but no more than that.

One of my favorite go-to apps is something I like to call bourbon whiskey caramelized onion dip. If you’re only doing a single appetizer then I highly suggest it be this because, simply put, it is damn fine. Vegan “cream cheese” serves as a base for oodles of caramelized onion goodness with a hint of bourbon whiskey to it. Served with mini toasts, plain pita chips, or veggies, it is addictive and loved by all who try it -even people who don’t like booze or onions!

It all gets started with you cutting 2 large white onions into strips. Toss those strips into a large skillet (the bigger the better) with a little vegan “butter,” and some salt, and cook ’em for 10 minutes over low-medium heat, stirring occasionally. After 10 minutes, add in a little brown sugar and some agave then continue to cook the onions until richly browned (aka caramelized) and super tender -about another 10-20 minutes, stirring occasionally. When the onions are done, turn off the heat and pour in a couple tablespoons of bourbon whiskey. With a long lighter, light the bourbon whiskey on fire and allow that to cook off completely. When the flame has fully extinguished itself, add a couple more tablespoons of bourbon whiskey and repeat the lighting/burning process a final time.

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When the final bit of bourbon whiskey has extinguished itself, carefully (cause they’re hot) scoop out the caramelized onions and transfer them to a cutting board. Finely chop the onions so that they are in much smaller pieces then set them aside for use in a minute.

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In the pan that you cooked the onions in, turn the heat back on and bring the pan back up to low-medium heat. Toss in some vegan “cream cheese” and stir, as best you can, the “cream cheese” around until it starts to melt. Add in the caramelized onions you chopped up a moment ago as well as some black pepper then stir to combine. Once thoroughly combined, turn the heat off and transfer your dip to a serving dish.

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Vegan Bourbon Whiskey Caramelized Onion Dip

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 2 large white onions, cut into thin strips
  • 4 tablespoons vegan “butter”
  • 1/2 teaspoon salt
  • 2 teaspoons brown sugar, packed
  • 2 teaspoons agave
  • 4 tablespoons bourbon whiskey, to be added 2 tablespoons at a time
  • 2 1/2 (8-ounce) containers of vegan “cream cheese” (20 ounces in total)
  • 1/4 teaspoon black pepper

Directions

  1. Cut onions into thin strips if you haven’t done so already. Preheat a large skillet to low-medium heat. Add in “butter” and allow that to melt. Add in onions and salt, and cook for 10 minutes, stirring occasionally. After 10 minutes, add in the brown sugar and the agave. Stir to combine then continue to cook the onions until richly browned (aka caramelized) and super tender -about another 10-20 minutes, stirring occasionally.
  2. When the onions are done, turn off the heat. With the heat off, pour in 2 tablespoons of bourbon whiskey. Using a long lighter, carefully light the bourbon whiskey on fire and allow that to cook off completely. When the flame has fully extinguished itself, add 2 more tablespoons of bourbon whiskey and repeat the lighting/burning process a final time. When the final bit of bourbon whiskey has extinguished itself, carefully (cause they’re hot) scoop out the caramelized onions and transfer them to a cutting board. Finely chop the onions so that they are in much smaller pieces then set them aside for use in a minute.
  3. In the pan that you cooked the onions in, turn the heat back on and bring the pan back up to low-medium heat. Toss in the “cream cheese” and stir, as best you can, it around until it starts to melt. Add in the caramelized onions you chopped up a moment ago and the black pepper then stir to combine. Once thoroughly combined, turn the heat off and transfer your dip to a serving dish. Serve immediately. Serve with mini toasts, plain pita chips, or veggies. Leftover dip will keep in an airtight container in fridge for up to 3 days.

Week 4: Vegan Pumpkin & “Bacon” Mac-N-“Cheese” & Vegan Coconut Cornbread Dressing – A Compassion is the Secret Ingredient Thanksgiving

Week 4 is here and this week is all about transforming recipes that I’ve already shared into new recipes that are absolutely perfect additions to your Thanksgiving table! The first recipe that I’m transforming from “everyday” to “Thanksgiving” is my mac-n-“cheese” which I shared with y’all back in March.

The original recipe is quick, easy, and beloved by all who try it -it’s actually in the top five list of most popular recipes here on the blog! For as popular and great as it is though, it is not exactly a recipe that most would pick for their Thanksgiving menu. To remedy this, because mac-n-“cheese” should never be left out of the fun, I decided kick the original recipe up a notch by adding to it… drum roll, please… pumpkin and “bacon.”

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The pumpkin, of course, makes this dish oh-so-fall but it also adds to it a nice earthy quality to our mac while the “bacon” adds a lot of bold smokiness and a little change in texture.

To get started, we must first get a pot of pasta cooking up. Just like with the original mac recipe that I shared, my pasta preference is a shape that resembles a double elbow or open spiral. (It’s often called either Cavatappi or Cellentani.) Once you’ve got the pasta going, you’ll need to get the “bacon” going as well.

In the pot that you’ll make the “cheese” sauce in, saute up the bacon of your choosing. I love Benevolent Bacon but if you’re looking to decrease the smokiness of your mac then you might want to opt for a different brand. When your “bacon” is done, remove it from the pot and set it aside for use in a moment.

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To the pot that you just plucked the “bacon” from, a little “butter” gets added and melted down. Once melted, an equal amount of flour is added and the mixture get stirred together then cooked until foamy and light brown. Next, unsweetened almond milk joins the party and the whole mixture is brought to a boil and kept boiling until thickened which should only take a minute or so. Now it’s time to reduce the heat and add the “cheese” and pumpkin! Once those have been fully incorporated, the final step to complete the “cheese” sauce for our mac is to add the “bacon” that we cooked earlier along with some seasonings.

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With the “cheese” sauce completed you can now toss in the cooked noodles, give the whole thing a good stir, and then enjoy!

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Vegan Pumpkin & 'Bacon' Mac-N-'Cheese'

  • Servings: 6-9
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 3 cups of Cavatappi or Cellentani pasta
  • Oil and salt for pasta water
  • 1 package of your favorite vegan “bacon,” cut into half-inch pieces or smaller
  • 3 tablespoons vegan butter
  • 3 tablespoons flour
  • 3 cups unsweetened almond milk
  • 1 (8-ounce) bag of Daiya cheddar-style shreds (about 2 cups)
  • 1-2 cups canned pumpkin (not pumpkin pie filling)
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • Generous 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

Directions

  1. In a pasta pot, or other large pot, start pasta cooking in accordance with the instructions on the pasta’s packaging for al dente pasta. Be sure to add a little oil to the pasta water (1-2 tablespoons) to help prevent the pasta from sticking together as it cooks and also add a decent amount of salt (2-4 tablespoons) to infuse the pasta with a little flavor as it cooks. In a separate large pot, that you’ll eventually make the “cheese” sauce in, cook the “bacon” in accordance with the instructions on the “bacon’s” packaging. When the “bacon” is done, remove it from the pan and set it aside for a moment.
  2. In the pot that you just removed the bacon from, add the “butter” and allow that to melt completely. Once melted, add flour and stir to combine. Continue stirring until mixture is foamy and very light brown in color -about 2 minutes. Add almond milk and turn the heat up to bring to boil. Boil, while stirring frequently, for 2-3 minutes to thicken sauce base a little. After 2-3 minutes, reduce heat to medium and add in the “cheese” and canned pumpkin. Stir until they have fully been incorporated into the sauce base -about 2-3 minutes. Add the “bacon” you cooked earlier as well as the nutritional yeast, salt, pumpkin pie spice, pepper, garlic, onion, and paprika and stir to combine. If your pasta is not ready yet, turn the heat off on the “cheese” sauce until the pasta is ready to be added to it.
  3. When the pasta is done cooking, drain it and then add it to the sauce. Gently fold the pasta into the sauce to coat each noodle then serve. Leftovers will keep fresh in an airtight container in fridge for 3-4 days.


Okay, time for the next transformed recipe! This recipe turns my coconut cornbread, shared with y’all back in July, into a dressing. No, not like a salad dressing but like a stuffing dressing. So why call it a “dressing” and not a “stuffing?” Well, frankly, because it is not getting “stuffed” into anything -certainly not the tortured dead body of a sentient being, that’s for damn sure. #GoVegan

It all gets started a day in advance. A day in advance you’re going to want to make the coconut cornbread. The day of, to help the cornbread dry out just a little bit more, you’re going to cut it up into about 1-inch cubes, transfer the cubes (and any crumbs) to a lightly greased sheet pan, and bake in a preheated 300 degree oven for 20 minutes. Once the cubes have been baked, set them aside for a moment and move on to the next step.

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The next step in our coconut cornbread dressing involves some prep. Half of a large white onion and 2-3 stalks of celery need to be finely diced. You’ll also need to small dice 2 Granny Smith apples which have been peeled and cored. Last but not least, in a small bowl you’re going to whip up substitute for 1 egg using Ener-G egg replacer and the instructions on the Ener-G box.

In a pot or large skillet, 1 stick of vegan “butter” gets melted down and then the onion, celery, and Granny Smith apples that you just prepped get tossed in. Cook these, stirring occasionally, for 10-15 minutes over medium heat. (The shorter time, 10 minutes, will result in these elements keeping their individual textures while the longer time, 15 minutes, will result in each of these things being softer. You do you, boo.) Once those have been cooked, low-sodium vegetable stock gets added along with the egg substitute, some Bragg Sprinkle, agave, salt, and pepper. Everything gets a good stir and then it is time to build our dressing in the baking dish that it will bake in.

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I opted to use an oval baking dish but you can choose whichever shape you want as long as it is on the larger end of medium size. Spray the dish with a little non-stick cooking spray, or grease it with some vegan “butter,” then fill the bottom of the dish with half of the cornbread cubes/crumbs. Layer on half of the onion, celery, and apple mixture then repeat these two steps to complete the layering process. Cover the dish tightly with foil and then bake in a preheated 375 degree oven for 15 minutes.

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When done, keep the foil on until you’re ready to serve so that the warmth and moisture are not lost in the meantime.

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Vegan Coconut Cornbread Dressing

  • Servings: 6-9
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Non-stick cooking spray or vegan “butter” for pan
  • 1, day-old, coconut cornbread
  • 1/2 of a large white onion, finely diced
  • 2-3 stalks of celery, trimmed (ends removed) and finely diced
  • 2 Granny Smith apples, peeled, cored, and small diced
  • Ener-G egg replacer for 1 egg (follow instructions on box)
  • 1 stick of vegan “butter”
  • 1 1/2-2 cups low-sodium vegetable stock
  • 1 tablespoon Bragg Sprinkle, crushed in palm of hand before use
  • 2 teaspoons agave
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Preheat oven to 300 degrees. Prepare a large sheet pan by spraying it with non-stick cooking spray or lightly greasing it with “butter.” Cut the day-old coconut cornbread into about 1-inch cubes then transfer the cubes (and any crumbs) to the sheet pan and bake for 20 minutes. Once the cubes have been baked, set them aside for a moment. Prep the onion, celery, apples, and Ener-G if you haven’t done so already.
  2. In a pot or large skillet, melt the “butter” down then add in the onion, celery, and Granny Smith apples. Cook these, stirring occasionally, for 10-15 minutes over medium heat. (The shorter time will result in these elements keeping their individual textures while the longer time will result in each of these things being softer.) After 10-15 minutes, add in the vegetable stock, Ener-G, Bragg Sprinkle, agave, salt, and pepper. Whisk or stir this mixture well then turn the heat off.
  3. Preheat oven to 375 degrees. Spray with non-stick cooking spray, or grease with vegan “butter,” a baking dish that is on the larger side of medium size. Fill the bottom of the dish with half of the cornbread cubes/crumbs. Layer on half of the onion, celery, and apple mixture then repeat these two steps to complete the layering process. Cover the dish tightly with foil and then bake for 15 minutes. When done, keep the foil on until you’re ready to serve. Leftovers will keep in an airtight container in fridge for up to 3 days.


Well, that’s it for week 4, y’all! There are only a couple weeks left and then it’s show time! Remember, if you make any or all of the recipes from my Thanksgiving series be sure to tag photos of your feast on social media using #aCITSIthanksgiving so that they can be found with ease by me and others who did the same. See you next week!

Week 3: Vegan Balsamic Roasted Green Beans – A Compassion is the Secret Ingredient Thanksgiving

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So we’ve come to the halfway point -week 3! This week is all about the green beans -a favorite vegetable of mine! Before I went vegan, I really did not enjoy green beans but, since going vegan, I think my palate has changed because now I can’t get enough of them. My favorite way to eat them is raw however, for Thanksgiving, I think most people would much rather have them cooked and so that’s just what I’m gonna do.

This recipe couldn’t be any easier and the green beans that you get to enjoy from it are simply addicting. They have a wonderful tart-sweet, peppery flavor that is the result of just 5 ingredients that you probably already have on hand –balsamic vinegar, olive oil, agave, salt, and black pepper. They’re perfectly cooked so that they’re tender but still have a great snap to them, and they’re so, so, incredibly juicy because there ain’t no skimpin’ on the saucy goodness that coats them.

To get started, we must first make the saucy goodness that I just mentioned. In a bowl, you’re going to combine the balsamic vinegar with the olive oil, agave, salt, and black pepper. Give these things a good whisking, to ensure that everything mixes and mingles as it should, then set this aside for a moment to prep the green beans.

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Now, let me take a minute to give you a great tip about prepping green beans. Are you ready? Okay, here goes… don’t bother with it! Why take up some of your precious time on Thanksgiving day with prepping green beans one by one when you could just buy a big ol’ bag that’s already been washed and prepped for you?! Save yourself some time and get the ready to use ones. It’ll be our little secret, I promise.

So with your ready to use green beans uh… ready to use… you’re going to go ahead and lay them out across a large sheet pan that has been lined with parchment paper.

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Using either a pastry brush or basting brush, or a steady pouring hand, get half of the balsamic mixture onto the green beans. Pop the pan into a preheated 400 degree oven and bake for 25 minutes. After 25 minutes has passed, pull the green beans out, give ’em a flip to ensure even cooking, then add the remaining balsamic mixture by whatever method you chose to add it before. Return the pan to the oven and bake for a final 25 minutes.

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When the green beans are done they’ll be wrinkly in all the best ways. Transfer them to their serving dish but be sure not to leave any of the balsamic mixture on the pan -that’s flavor and no flavor gets left behind on Thanksgiving day, y’all. You can use the corner of the pan to pour the settled balsamic mixture over top of the green beans just before serving so that they look all glossy and delicious upon arriving to your table.

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Vegan Balsamic Roasted Green Beans

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 generous tablespoon agave
  • 2/3 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (32-ounce) bag fresh, ready to use green beans

Directions

  1. Preheat oven to 400 degrees and prepare a large sheet pan by lining it with parchment paper. In a bowl, combine the balsamic vinegar with the olive oil, agave, salt, and black pepper. Whisk this mixture well then set it aside for a moment.
  2. On the sheet pan you prepared earlier, lay out the green beans in as much of a single layer as possible. Using either a pastry brush or basting brush, or a steady pouring hand, get half of the balsamic mixture onto the green beans. Reserve the other half of the balsamic mixture for use in a moment. Pop the sheet pan into your oven and bake for 25 minutes.
  3. After 25 minutes has passed, pull the green beans out of the oven, give them a flip to ensure even cooking, then add the remaining balsamic mixture by whatever method you chose to add it before. Return the pan to the oven and bake for a final 25 minutes. When done, transfer the green beans to the serving dish of your choosing and then, using the corner of the sheet pan as a spout, pour any balsamic mixture that remains on the pan over top of the green beans just before serving so that they look all glossy and delicious upon arriving to your table. Leftover green beans will keep in an airtight container in fridge for up to 3 days.

 

Week 2: Vegan Roasted Sweet Potatoes with Cinnamon Glaze – A Compassion is the Secret Ingredient Thanksgiving

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Week 2 is here and it’s time to take on sweet potatoes, but first, a confession… sweet potatoes aren’t my jam! I have a crazy-obsessive love for normal potatoes but that love never extended to the potatoes cousin, the sweet potato. I am well aware however, that no Thanksgiving feast is complete without ’em, and so, I knew that I needed some kind of sweet potato recipe in my Thanksgiving series!

Now, growing up, there was always a small dish of mashed sweet potatoes on our Thanksgiving table. (The dish was small because my mom was the only one who enjoyed eating them.) On top of the dish, a thick, toasted, gooey layer of mini marshmallows created a blanket that I wished I could have been under. I always thought to myself though, why do we need two mashed things? That was the starting point for this recipe.

These little babies are roasted which gives them a great texture. They are also coated not once but twice in a cinnamon glaze which has just the right amount of sweetness but is still savory and full-flavored. Right before serving, I like to add in some dried cranberries for a tart, chewy element, and a little more color, as well as some pecan halves for a little bitter, nutty crunch -but of course, each these are totally optional. Whether you choose to fancy ’em up with toppings or not, I’m sure you’ll find that this recipe is quite delicious and perfectly suited to replace any ol’ mashed sweet potato recipe that normally adorns your table. And dare I say, I may actually have enjoyed these… #ConvertInTheMaking

It all gets started with the making of the cinnamon glaze! In a large bowl, maple syrup gets combined with some melted vegan “butter,” olive oil, cinnamon, dried thyme, low-sodium tamari, salt, pepper, and nutmeg. The whole mixture gets a good whisking and then it gets set aside for a moment while the sweet potatoes are being prepped.

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4 medium size sweet potatoes get washed up well then completely peeled and cut into pieces that are about 1-inch square.

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Once all of the sweet potatoes have been cut up, dump them into the bowl with the glaze in it. Fold/stir everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to a large sheet pan lined in parchment paper. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into a preheated 400 degree oven and bake for 25 minutes.

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After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. With what you reserved earlier, glaze the sweet potatoes again by simply pouring the glaze over them evenly. Return the pan to the oven and bake for a final 20 minutes or until fork tender.

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To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional).

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Vegan Roasted Sweet Potatoes with Cinnamon Glaze

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 cup maple syrup
  • 3 generous tablespoons vegan “butter,” melted
  • 3 tablespoons extra virgin olive oil
  • 3/4 tablespoon cinnamon
  • 1 generous teaspoon dried thyme, crushed in palm of hand
  • 1 teaspoon low-sodium tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 4 medium sweet potatoes, washed, peeled, and cut into 1-inch pieces
  • Dried cranberries, to taste (optional)
  • Pecan halves, to taste (optional)

Directions

  1. Preheat oven to 400 degrees and prepare a large sheet pan by lining it in parchment paper. In a large bowl, combine the maple syrup with the “butter,” olive oil, cinnamon, dried thyme, tamari, salt, pepper, and nutmeg. Whisk this mixture well then set aside. Prep sweet potatoes, if you haven’t done so already, by washing them, peeling them, and then cutting them down into 1-inch pieces.
  2. Toss sweet potato pieces into the bowl with the glaze and stir/fold everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to the sheet pan you prepped a moment ago. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into your preheated oven and bake for 25 minutes.
  3. After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. Pour the glaze you reserved earlier over the sweet potatoes evenly then return the pan to the oven and bake for a final 20 minutes or until fork tender. To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional). Leftover sweet potatoes will keep in an airtight container in fridge for up to 3 days.

Week 1: Vegan Roasted Garlic Mashed Potatoes, Vegan Thanksgiving Gravy, & Vegan “Turkey” – A Compassion is the Secret Ingredient Thanksgiving

Week 1 of my Thanksgiving series is here y’all and this week I’m talkin’ “turkey,” tackling the gravy of your (vegan) Thanksgiving dreams, and fancying up some mashed potatoes! Remember, if you make any or all of the recipes in this series for your Thanksgiving gathering, use #aCITSIthanksgiving if you post a pic on social media! Now, let’s get started with the “turkey!”

When it comes to the “turkey” on my Thanksgiving table, I trust other folks to make it for me! Yup, that’s right, I do not make my own vegan “turkey” substitute! Instead I go with Gardein’s Turk’y Cutlets! These things are flavorful, crunchy on the outside, have a really great “meaty” texture, and yes, they taste just like the real thing. I suggest you account for 1-2 cutlets per person at your Thanksgiving table. Most people will likely only eat 1, because their plates are going to be filled with lots of other yummy stuff too, but people with bigger appetites or those who eat less sides might want 2. The cutlets come 4 to a bag and I pay about $4 a bag at my local WF.

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So Gardein recommends that you bake the cutlets and I do too if you need to make more than 2 or 3 bags worth but, if you’re only making a couple bags, I suggest you fry them! Shallow frying them in a large skillet will give them even more crispy crunch and flavor, and it just takes about 3-5 minutes per side over medium heat to prepare them this way.

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When they come out of the pan I like to let them rest on a paper towel for a minute or two to let any excess oil drain off and then they’re ready to enjoy. But wait, you say, what about the gravy that come with the cutlets?? Well, you could use those 2 little packets but there really isn’t much in them. A better idea is to toss that pittance of gravy back into your freezer for use another time and make your own from scratch! Why, here’s a mighty fine looking scratch-made gravy right here…

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To make your own gravy from scratch, you must first make a roux. (Remember, all a roux is, is “butter” and flour cooked together!) Once the roux is starting to look a little foamy, you’ll then add in some low sodium vegetable stock, give everything a good whisking, and then bring the mixture to a boil. Once boiling, boil for 3 minutes to thicken, whisking occasionally. After 3 minutes you can turn off the heat and add in all of the flavorful goodness that makes this gravy so delicious.

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Now, here are all the details (in legit printable recipe form) for the gravy but be sure to continue scrolling after this because I’m going to delve into the mashed potatoes in a moment!

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Vegan Thanksgiving Gravy

  • Servings: makes about 2 1/2 cups
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 4 tablespoons vegan “butter”
  • 4 tablespoons all-purpose flour
  • 3 cups low sodium vegetable stock
  • 2 teaspoons low sodium tamari
  • 1 generous teaspoon dried thyme, crushed well in palm of hand
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Directions

  1. In a saucepan over medium heat, melt “butter.” When melted, add in the flour and whisk to combine. When the mixture becomes slightly foamy, add in the vegetable stock and increase heat to bring the mixture to a boil. Boil for 3 minutes to thicken, whisking occasionally.
  2. After 3 minutes, turn off the heat and add in the remaining ingredients. Whisk or stir until everything is well combined. If serving right away, carefully transfer to serving container or gravy boat. If not serving right away, leave in pan for up to 1 hour, covered, and before serving reheat for 1 minute over medium-high heat, while whisking, to bring back to temperature and to remove any skin that may have formed at the top while the gravy was sitting. Leftover gravy can be kept in an airtight container in fridge for up to 4 days.


So we have the “turkey,” and we have the gravy, now we need some mashed potatoes! These mashed potatoes are so good that you can enjoy them without gravy if you wish. What makes them that good? A magical little thing called roasted garlic! It sounds super hard to make but it’s actually quite easy.

To make roasted garlic you’ll need a big ol’ whole head of garlic and some olive oil. Cut about a quarter to a half of an inch off the top of the garlic head, discard that little hat piece, then peel off some of the looser outer layers from the remaining chunk. Place the garlic head on a sheet of aluminum foil and then drizzle it with about a tablespoon or two of olive oil. Bring the edges of the foil up and squish them all together to create a completely closed foil packet around the head of garlic. Pop this onto a small sheet pan and then bake it in a preheated 400 degree oven for 45 minutes. When the timer is up, remove your roasted garlic from the oven and let it rest for about 15-25 minutes so that it’s cool enough for you to handle. When it’s cool, unwrap the foil and retrieve the garlic cloves from the head using the point of a small sharp knife. Set the cloves aside for a moment while we get the potatoes started.

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To get the potatoes for our mashed potatoes going, we need to do some prep! Wash 2 1/2 pounds of red potatoes then, using a knife or potato peeler, remove the ugly bits, if any. We want as much of the skins on as can remain on so try to remove only what is absolutely necessary. Next, cut each potato down into about 1 1/2″ square pieces and toss those pieces into a large pot filled about halfway with some water. Pop the pot onto your stove and boil the potatoes for about 20 minutes or until they are fork tender.

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When the potatoes are done, drain them then dump them into the bowl of your stand mixer. (If you don’t have a stand mixer you can use a large bowl and your hand mixer or a potato masher instead.) Add in the roasted garlic cloves you made earlier, some vegan “butter,” “sour cream,” salt, and pepper, then mix until smooth.

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To serve, I like to garnish the top of the potatoes with some fresh chives.

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Vegan Roasted Garlic Mashed Potatoes

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 large head of garlic, whole
  • 1-2 tablespoons olive oil
  • 2 1/2 pounds red potatoes, washed but not peeled (it’s okay to remove any ugly bits with small knife or potato peeler)
  • 1/2 a stick of vegan “butter”
  • 1/4-1/3 cup vegan “sour cream”
  • Salt and pepper to taste
  • Fresh chives, finely chopped (optional)

Directions

  1. Preheat oven to 400 degrees. Cut off a quarter to a half of an inch at the top of the garlic head, exposing most of the cloves inside, discarding the cut off piece. Peel off some of the looser outer layers then place the garlic head on a sheet of aluminum foil and drizzle it with about a tablespoon or two of olive oil. Bring the edges of the foil up and squish them all together to create a completely closed foil packet around the head of garlic. Pop this onto a small sheet pan and then bake it for 45 minutes. When the timer is up, remove your roasted garlic from the oven and let it rest for about 15-25 minutes so that it’s cool enough for you to handle. When it’s cool enough to handle, unwrap the foil and retrieve all of the garlic cloves from the head using the point of a small sharp knife. Set the cloves aside for a moment while we get the potatoes started.
  2. Cut each potato down into about 1 1/2″ square pieces and toss those pieces into a large pot filled about halfway with some water. Pop the pot onto your stove and boil the potatoes for about 20 minutes or until they are fork tender. Drain the potatoes when done.
  3. In a stand mixer (or a large bowl with your hand mixer or potato masher), combine the potatoes with the roasted garlic cloves, “butter,” “sour cream,” and salt and pepper to taste. Mix just until smooth then serve topped with fresh chives (optional). Leftover potatoes will keep in an airtight container in fridge for up to a week.


Well, y’all, that wraps up week 1 in my Thanksgiving series! Come back next week when I take on sweet potatoes!

 

 

Vegan Creamy “Cheddar” Zucchini Cakes

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The other day I was having a serious craving for something fried and “cheesy.” I guess it really should have been expected after I hopped on Pinterest in search of my next hair color but instead ended up getting lost in recipe pins for nearly an hour -most of which were so not diet friendly or healthy in the slightest. #ButDamnDidTheySureLookDelicious

I knew that I had nothing pre-made on hand that would satisfy my craving so I’d have to make something. I had the “cheesy” part covered, thanks to my always stuffed-to-the-brim “cheese” drawer in the fridge, but I needed something more, something that I could snuggle up with the “cheese.” Shredded zucchini, I thought, would be just the ticket. I ended up forming my zucchini mixture into little cakes and, when they were done, I was quite pleased with the results and my craving had been thoroughly satisfied.

The outside of the cakes are ever so slightly crisp, just enough so to hold everything together and give you a little change in texture as you take a bite, but the inside’s where it’s at. Inside you’ll find zesty, creamy, ooey gooey goodness that just might remind you of mac-n-“cheese” or “cheesy” mashed potatoes -either way, it’s yummy for sure. I enjoyed mine as a snack with a little vegan “sour cream” on top but I could totally see making these for breakfast in place of hash browns or serving them up alongside some vegan “chicken” for lunch or dinner. No matter what time of day you choose to enjoy them, the procedure’s the same and it’s a pretty quick and easy one at that!

First things first, 3 medium size zucchini get washed and finely shredded. Once shredded, you then need to squeeze as much water out of the shreds as you can. With as much water out as you can get out, the shreds will then get tossed into a large mixing bowl along with Daiya “Cheddar” shreds (that have been cut into even smaller pieces), some nooch (nutritional yeast), Ener-G egg replacer (just the powder this time -don’t add water to it), and some seasonings. Everything gets mixed together really well and then it’s time to form the cakes!

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To form the cakes, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a little puck-like shape. (I opted to wear some food safe gloves while I made the cakes just to keep the process a little cleaner but this, of course, is optional!) Once the cakes are formed they then get dipped in a mixture of whole wheat flour, salt, and pepper, and then they’re ready to be fried.

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In a large skillet, just enough oil to shallow fry gets brought up to about medium heat. When you think the oil is hot enough you can test it by dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color. (The cakes will still be pretty soft and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving.

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Vegan Creamy 'Cheddar' Zucchini Cakes

  • Servings: 4-6 cakes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 3 medium zucchini, washed, finely shredded, and squeezed/pressed to remove as much excess liquid as possible
  • Generous 1/4 cup of Daiya “Cheddar” Style Shreds, finely chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Ener-G (just the powder -do not add water as per the instructions on the box)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • About 1/4 cup whole wheat flour + 1/4 teaspoon salt + 1/8 teaspoon black pepper
  • Oil for pan

Directions

  1. In a large mixing bowl, combine the shredded zucchini with the finely chopped “cheese,” nutritional yeast, Ener-G powder, salt, pepper, onion powder, and garlic powder. Mix everything together really well then set this mixture aside. In a small bowl or shallow dish, combine the whole wheat flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk flour mixture with a fork then set aside.
  2. In a large skillet, pour in just enough oil to shallow fry and allow that to come up to about medium heat while you’re forming the cakes. To form each cake, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a puck-like shape about 3/4 of an inch thick. (Wear food safe gloves, if you wish, to keep this process a little cleaner.) Take the formed cake and gently swirl it around in the flour mixture until evenly coated on all sides. Repeat until you have all of the cakes made.
  3. To ensure that it’s at the right temperature, test the oil by carefully dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color, about 3-5 minutes per side. (The cakes will still be pretty soft when done and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving. Cakes are best enjoyed fresh but can be kept in an airtight container in fridge for up to 3 days.