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.

PicMonkey Collage(7).jpg

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.

IMG_7524bwm.jpg

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!)

IMG_7525bwm.jpg

Vegan Spice Loaf Cake With Orange 'Cream Cheese' Frosting

  • Servings: 8-10
  • Print


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!

IMG_7566bwm

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.

IMG_7550bwm.jpg

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.

IMG_7552bwm.jpg

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.

PicMonkey Collage(8).jpg

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.

IMG_7564bwm.jpg

Vegan Maple-Caramel Pecan Pie

  • Servings: 10
  • Print


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.

Advertisements

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.

PicMonkey Collage(5)(1)wm

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!)

PicMonkey Collage(6)(1)wm.jpg

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.

IMG_7435bwm.jpg

IMG_7438bwm.jpg

Vegan Thyme Rolls

  • Servings: 20-22 rolls
  • Print


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.


IMG_7385bwm.jpg

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.

PicMonkey Collage(3)(1)

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.

IMG_7372bwm.jpg

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.

PicMonkey Collage(4)(1).jpg

IMG_7379bwm.jpg

Vegan Bourbon Whiskey Caramelized Onion Dip

  • Servings: 6-8
  • Print


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.”

IMG_7356bwm.jpg

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.

IMG_7331bwm.jpg

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.

PicMonkey Collage(2)(2).jpg

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

IMG_7346bwm.jpg

IMG_7350bwm.jpg

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

  • Servings: 6-9
  • Print


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.

IMG_7298bwm.jpg

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.

PicMonkey Collage(1)(1).jpg

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.

IMG_7316bwm.jpg

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

IMG_7327bwm.jpg

IMG_7323bwm.jpg

Vegan Coconut Cornbread Dressing

  • Servings: 6-9
  • Print


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 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.

IMG_6978bwm.jpg

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.

5wm.jpg

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…

IMG_7025bwm

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.

4wm.jpg

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!

IMG_7022bwm.jpg

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.

PicMonkey Collage(1)wm

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.

PicMonkey Collage(1)2wm.jpg

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.

PicMonkey Collage(1)3wm.jpg

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

IMG_6999bwm

IMG_7004bwm.jpg

Vegan Roasted Garlic Mashed Potatoes

  • Servings: 6-8
  • Print


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 Lunch Box Brownies – Facebook Poll Question Winner

IMG_6947bwm.jpg

Way back in March of this year, on Facebook, I posed a poll question to y’all -should brownies be frosted or left naked? Surely, I thought, it would be nearly impossible to have a true winner because I, myself, think each are pretty tasty in their own right. But y’all knew what you loved and overwhelmingly so. Naked brownies won by a mile! Fast forward 7 months later and here I am with my recipe for just such brownies!

Now, of course, these brownies were greatly inspired by all of you who participated in my little poll but they were also inspired by the brownies of my childhood. It wasn’t every day when a brownie came along in my young life so, when one did, I savored it to the point of almost studying every delicious morsel. In doing this, I figured out that the perfect brownie is one that’s fudgy, but not crazily so, soft, decadently chocolatey, and there simply must be some kind of nut in it. For me, that nut is the pecan but of course you’re free to choose the nut you enjoy the most. When it all comes together it’s magic -and easy to do magic at that!

It all gets started by combining the dry ingredients. In a large bowl, flour, cocoa powder, baking powder, and salt get whisked together until smooth. Once smooth, some melted dairy-free chocolate gets added along with some applesauce, brown sugar, oil, and a little vanilla, and the whole thing gets whisked once more until smooth. Next, chopped pecans get folded in and with that our brownie batter is complete!

LBB1wm.jpg

Dump the batter out into a parchment lined 9×9 pan. Using a silicone spatula, pat the batter down and around so that it fills out the pan evenly, then use the spatula to smooth out the top a little. Pop the pan into a preheated 350 degree oven and bake for 25 minutes. When the brownies are done and out of the oven, keep them in their pan and let them rest there for 15 minutes before pulling them out to cut and serve.

LBB2wm.jpg

IMG_6954bwm.jpg

Vegan Lunch Box Brownies

  • Servings: 9-12
  • Print


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

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free (vegan) chocolate chips or chunks, melted in a double boiler or in the microwave
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup oil
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans (or whatever nut you would prefer)

Directions

  1. Preheat oven to 350 degrees and prepare a 9×9 pan by lining it with parchment paper. In a large bowl, combine flour, cocoa powder, baking powder, and salt, and whisk until smooth. Once smooth, add in the melted dairy-free chocolate, applesauce, brown sugar, oil, and vanilla, and whisk once more until smooth. Fold in the chopped pecans.
  2. Dump the batter out into the prepared pan then, using a silicone spatula, pat the batter out so that it fills out the bottom of the pan evenly. Use the spatula to smooth out the top of the batter and then place the pan into your preheated oven for 25 minutes. When the brownies are done and out of the oven, keep in pan for 15 minutes before pulling them out to cut and serve. Brownies will keep in an airtight container at room temperature for up to 4 days.

Vegan Moist & Rich Chocolate Cake

IMG_6437bsmall

When your mama asks you to make her birthday cake, you hit pause on your damn diet and you make your mama a birthday cake. #MamaDidntRaiseNoFool

What kind of cake did she want? Chocolate! And boy, did I ever deliver. This cake, my chocolate cake, is so light, fluffy, insanely moist, and decadently rich. If you’re a fan at all of chocolate cake then you simply must try this recipe. (If you don’t, they will revoke your “chocolate cake fan” card -of this I’m sure.) For my mom, I finished it off with some caramel frosting but you could use pretty much any frosting you’d like to top this bad boy. With that said however, you could also seriously just eat this cake naked -as in hey there, frosting haters, it’s perfect for you too!

Besides being delicioso, this cake is also very easy to make. The first step is to whisk together the wet ingredients in a large mixing bowl. The wet ingredients for this little lovely include a heap load of sugar (always count sugar as a wet ingredient), almond milk, some of the deepest darkest coffee you can find, vegetable oil, and unsweetened applesauce. Once all of that has been thoroughly combined, it’s time to add the dry ingredients in. The dry ingredients include flour, cocoa powder, some leavening agents, and a little salt. The batter should still be fairly liquidy upon whisking the dry ingredients in and that’s exactly what we want because liquid equals moisture.

CC1wm

The next step is to pour the cake batter into a prepared pan -I used a 13×9 pan which I greased with a little “butter” and then lined with parchment paper. (The greasing helps keep the parchment paper down while you’re pouring the batter in.) Now, you could also use this batter to make cupcakes, or 2 (9-inch) rounds, instead of a 13×9 cake. Should you elect to make either of these I’d suggest that you start your timer with 30 minutes, rather than 45 minutes which is how long the 13×9 will bake for, and go from there.

IMG_6408bwm

When the cake is done, a toothpick inserted into the center of the cake will come out nearly clean. And as with any cake, be sure to let it cool completely before applying frosting -if you’re frosting it, that is. Like I said, it’s moist enough that frosting is totally optional.

IMG_6418bwm

IMG_6437bwm.jpg

Vegan Moist & Rich Chocolate Cake

  • Servings: as a 13x9 cake, serves 12-16
  • Print


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

Ingredients

  • Vegan “butter” for greasing pan
  • 1 1/2 cups sugar
  • 1 cup unsweetened almond milk
  • 1 cup dark coffee, brewed (Make sure this is measured as an actual cup rather than a coffee cup -I used my Keurig, made the largest cup size, then measured out 1 cup worth.)
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 3/4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Burnt caramel frosting or the frosting of your choice (optional)

Directions

  1. Preheat oven to 350 degrees and prepare a 13×9 pan by greasing it and then lining it with parchment paper. (The grease helps the parchment stay put when you’re pouring the batter in later.) If you’re not wanting to make a 13×9 cake but rather cupcakes or 2 (9-inch) rounds, prepare those pans as needed instead.
  2. In a large mixing bowl, combine the sugar with the almond milk, coffee, vegetable oil, and unsweetened applesauce, and whisk until smooth. Add in the flour, cocoa powder, baking powder, baking soda, and salt, and whisk again until smooth. (The batter will still be pretty liquidy but that’s exactly how we want it to be!)
  3. Pour the batter into your prepared pan. Bake in a preheated oven for 40-45 minutes or until a toothpick inserted into the center of the 13×9 cake comes out nearly clean. If doing cupcakes or 2 (9-inch) rounds, start with 30 minutes on the timer and then check the cakes with a toothpick and see if more time is needed. When done, if frosting or decorating, let cake cool completely first.

Vegan Burnt Caramel Frosting

IMG_6451bwm

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.

CC2wm

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.

IMG_6434bwm

Vegan Burnt Caramel Frosting

  • Servings: enough to frost a 13x9 cake
  • Print


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.)