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 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 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
  • Print


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 Burnt Caramel Frosting

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Sweet, buttery, and a little toasty -that’s what this frosting is.

It was inspired by my mom who asked me to make her a chocolate cake with caramel frosting for her birthday. I knew that I could totally handle the chocolate cake part but the caramel frosting part? I hadn’t made vegan caramel before, let alone attempted a caramel frosting. Thrown for a loop, I decided to turn to that wonderful world of information that we call the internet where I learned that you can make vegan caramel using unsweetened, full fat coconut milk. With a little tweaking on the ideas I found online, I managed to come up with a recipe for a caramel frosting that has a slightly burnt, toasty flavor to it which contrasts nicely with the overall sweetness.

Now, it’s not the quickest frosting to make but it is pretty easy.

First things first, you’re gonna grab a small pot and pop it onto your stove over medium-high heat. Pour in a can of coconut milk and then add in some vegan “butter,” a little brown sugar, and a pinch of salt. Whisk everything together then bring the mixture to a boil. Let it boil for 3 minutes, whisking frequently, then reduce the heat to simmer. Here’s where the time factor comes into play -you’re going to let this simmer for 1 hour, whisking it about every 8-10 minutes.

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When an hour has passed, add in a dash of vanilla then carefully transfer the mixture to a stand mixer, or to a large bowl that you can use a hand mixer in. With the mixer speed set to low, slowly add in powdered sugar (scraping down the sides of the mixer bowl as needed) until the desired consistency is reached.

Since I was frosting a 13×9 cake, which was remaining in it’s pan, I opted to kept the frosting on the softer side adding only 2 cups of powdered sugar to it. If you’re using this frosting for cupcakes or cookies though, where it needs to really stay in place, you’re going to want to add more powdered sugar. And no, this isn’t one of those frosting recipes that makes 3 gallons of frosting. Why? Because this isn’t a lay-it-on-thick kind of frosting in the first place. Keep it light, keep it simple, and you’ll enjoy it more, I promise.

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Vegan Burnt Caramel Frosting

  • Servings: enough to frost a 13x9 cake
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (13.5 ounce) can of unsweetened, full fat coconut milk
  • 1/2 a stick of vegan “butter”
  • 2 tablespoons brown sugar, firmly packed
  • Pinch of salt
  • 1/4 teaspoon vanilla
  • Powdered sugar

Directions

  1. In a small pot over medium-high heat, combine coconut milk with “butter,” brown sugar, and salt. Whisk everything together then bring the mixture to a boil. Once boiling, let boil for 3 minutes, whisking frequently. After 3 minutes, reduce the heat and simmer for 1 hour, whisking occasionally.
  2. Turn the heat off and add in the vanilla. Carefully transfer the mixture to a stand mixer, or to a large bowl that you can use a hand mixer in. With the mixer speed set to low, add in the powdered sugar a 1/2 cup at a time, stopping the mixer to scrape down the sides of the bowl as needed. For a softer frosting, for a non-layered cake, add 2 cups of powdered sugar. For a more stiff frosting, for layered cakes, cupcakes, or cookies, add a little more powdered sugar until you reach the consistency desired. (And no, this isn’t one of those frosting recipes that makes 3 gallons of frosting. Why? Because this isn’t a lay-it-on-thick kind of frosting in the first place. Keep it light, keep it simple, and you’ll enjoy it more, I promise.)

Vegan Quick & Easy Creamy Tomato Soup

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There are a lot of people in this world who only think of soup as being for the fall and winter, and I totally get that. There is nothing better than being all cozied up on the couch with a chill in the air and a big ol’ bowl of comforting soup in your hands. However, I’m not one of these people who saves soup making just for the colder months. I love soup even in the depths of summer and there’s one soup in particular that I’ve been craving as of late and that’s tomato soup.

When it comes to tomato soup there are a few different ways to make it but my favorite way is creamy. Creamy tomato soup is the best for 3 reasons: 1) it’s generally a little less acidic, 2) it has more flavor and a better texture, and 3) it’s prettier -because who the fuck doesn’t want their food to be pretty? #AmIRight

Now, my creamy tomato soup has an additional reason why you should love it and that is that it’s super quick and easy to make. It all gets started with you dumping a big can of San Marzano tomatoes, along with a few other things, into a medium or large pot over medium-high heat. Why San Marzano’s in particular? San Marzano tomatoes are less seedy and less acidic than other tomato varieties. Plus they sound fancy… should that be something you’re concerned with, I mean.

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You’re going to bring the tomato mixture to a boil then, once boiling, continue to boil for 5 minutes, stirring occasionally.

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After 5 minutes, you’ll add in the rest of the ingredients including the 3 things that make this tomato soup creamy -“mozzarella” shreds, “sour cream,” and almond milk. Give the whole thing a good stir, pop the cover on, and then reduce the heat to simmer for 20 minutes, stirring occasionally just as you did before.

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The final step before serving requires an immersion blender (also called a hand blender or stick blender). Carefully, because we’re dealing with hot liquids here, pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until everything is smooth.

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Once all smoothed out, serve alone or with crusty bread, a grilled cheese (made vegan, of course), or topped with a little more “mozzarella,” fresh basil, or some croutons.

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Vegan Quick & Easy Creamy Tomato Soup

  • Servings: 2-3
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (28-ounce) can of San Marzano peeled, whole tomatoes with basil
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon onion powder
  • 1 cup Daiya “Mozzarella” shreds
  • 1/2 cup vegan “sour cream”
  • 1/2 cup almond milk
  • 1 tablespoon vegan “butter”
  • 2 cloves of garlic, peeled and roughly chopped

Directions

  1. In a medium or large pot over medium-high heat, combine tomatoes with tomato paste, olive oil, salt, sugar, black pepper, thyme, and onion powder. Bring to boil then, when boiling, continue to boil for 5 minutes, stirring occasionally.
  2. Add in the remaining ingredients, give the whole thing a good stir, then place a cover on the pot and reduce the heat to simmer for 20 minutes, again, stirring occasionally.
  3. After 20 minutes and with the heat turned off, use an immersion blender to smooth out the soup. Carefully pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until smooth then serve. Soup is best served freshly made but will keep in an airtight container in the fridge for up to 3 days.

 

Vegan Irish Apple Cake

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With St. Patrick’s Day right around the corner I wanted to do a post featuring something Irish made vegan! My main criteria? It could not, and absolutely would not, be colored any shade of green. #IPityTheFoodColoring

Of course my first thought was, “ERMAHGERD POTATOES!!!” A logical first thought but alas, I wanted something different. I wanted something that was Irish but that didn’t punch you in the face with its Irish-ness. I wanted something that would caress your cheek (whichever cheek you prefer to be caressed upon) and then whisper in your ear, “Iiirriissshhhhh.” Immediately my mind went to desserts and, thanks to a little search engine inspiration, I figured out exactly what I wanted to make -Irish Apple Cake, also known as Kerry Apple Cake.

The traditional versions of this beloved Irish treat aren’t that sweet and they usually feature apples alone as the star of the show. I mean, it’s called apple cake so what would you expect, right? But in my modern take I have 2 stars -the apples, of course, and walnuts which add crunch and a little bitterness to offset the tart apples. I also upped the sugar just a smidge but the cake isn’t cloyingly sweet by no means so you can still enjoy it for breakfast just like they sometimes do in Ireland! However and whenever you choose to enjoy it, I’m sure you’ll enjoy it -especially if you’re an apple lover like I am!

To get started, I went ahead and prepared some egg substitute for use a little later in the recipe. (By now I’m sure you know what my favorite egg substitute is in baking but, just in case you haven’t checked out any of my other recipes before, it’s Ener-G and I prepared it according to the instructions on the box for 2 eggs worth of substitute!)

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After I prepared my egg substitute I then prepared the walnuts by tossing them around with a little flour. We do this because nuts, and things like them that you add to cakes, tend to sink to the bottom of the cake if not coated in a little flour. Now, the batter for this cake is rather thick so I probably didn’t have to do this step but I thought better safe than sorry and it only took like 5 seconds to do! When all of your walnuts are nicely coated in a light layer of flour you’re just going to set them aside for a moment -we’ll come back for them soon, I promise!

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Okay, time to make the cake batter!

First I mixed the wet ingredients, including the egg substitute I made earlier, together. And remember now, we count sugar as a wet ingredient in baking. After all of that was whisked to perfection, I added the dry ingredients and gave it all a good stir. The batter should be pretty thick and that’s exactly how we want it to be so don’t be tempted to add more liquid. Once the batter is made set it aside for a minute so that we can get the apples ready.

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For the apples, you’ll wash them (obvi), then peel them and slice them thin (think 1/5th of an inch or a little over 1/8th of an inch). You’ll then core the slices and cut them into more bite size pieces. Lastly, you’re going to toss the bite size pieces in with a little flour -just like we did with the walnuts.

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Now it’s time to build our cake -no degree in cake building required!

In a prepared pan (sprayed, floured, and lined on the bottom with parchment paper) I add a thin layer of the cake batter. Don’t worry about spreading the thick batter out edge to edge, it will get pushed out as we add stuff to it. Speaking of adding stuff to it, we will then add half of our apples, pressing a little with each one to help spread the batter out, and then we will add half of our walnuts.

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On top of that first layer of apples and walnuts you’re going to spoon on dollops of batter. Again, we’re not looking to completely cover the pan edge to edge, we’re just looking for moderate coverage. Add the next layer of apples and walnuts now -the remaining amounts of each. Be sure to once again be pressing on the apples as you lay them down so that they help spread the batter around a little. The final layer is the remaining cake batter dolloped and then gently spread/pressed around to ensure that the apples are all covered. Once the final layer is complete you may then put the cake into the oven.

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When the cake is done, a toothpick inserted into the center will come out clean. Let that bad (Irish) boy cool completely then give him a nice dusting of powdered sugar and enjoy!

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Vegan Irish Apple Cake

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

Ingredients

  • Egg substitute for 2 eggs (I used Ener-G -it’s my favorite!)
  • 1/2 cup walnuts, chopped
  • 3/4 cup sugar
  • 1 stick of vegan butter, softened
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour + 1/2 tablespoon for walnuts + 2 tablespoons for apples + extra for pan
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 granny smith (green) apples
  • Powdered sugar for dusting over finished cake

Directions

  1. Preheat oven to 350 degrees and prepare a 9 inch round cake pan by greasing it, dusting it with flour, and then lining the bottom with parchment paper. Prepare egg substitute according to directions on packaging for 2 eggs if you haven’t done so already. In a separate small dish, prepare walnuts by coating them with 1/2 tablespoon of flour. Set aside.
  2. In a large bowl, combine sugar, vegan butter, almond milk, egg substitute, lemon juice, and vanilla. When combined, add 1 1/4 cups flour, baking powder, cinnamon, salt, and nutmeg. Stir to incorporate dry ingredients. Batter should be thick and smooth. Set aside for a moment to prepare apples. To prepare apples, wash then peel the apples. Slice apples into thin slices, core the slices, then quarter the slices. In a small bowl, toss the apples with 2 tablespoons of flour to lightly coat them.
  3. Grab your prepared pan and add in a thin layer of batter. Enough to coat most of the bottom but don’t feel the need to get it edge to edge. Layer in half of your apple pieces, pressing down on each as you add it so as to help push the batter around into a more even layer. Add half of your walnuts over top of the apples. Now add another layer of batter by spooning dollops of batter into the pan. Again, don’t worry about getting complete coverage because the batter will spread as you add the next layer of apples and walnuts. Add the final layer of apples and walnuts just as you did the first. Lastly, top the whole thing off with the remaining cake batter, dolloping it on and then carefully smoothing/pressing it out to ensure that all of the apples are covered.
  4. Bake for 50 minutes. When done, a toothpick or cake tester inserted into the center of the cake will come out clean. Cool cake fully then dust with powdered sugar. Cake will keep on counter in an airtight container, or covered well, for 2-3 days or in the fridge for up to 4 days.