17
Nov
Vegan Holiday “Meat” Loaf (gf)
This dish will fool any meat eaters you have at your holiday dinner this year! The combination of the quinoa, oats, mushrooms and nuts provide this dish with the perfect "meat" loaf texture. Finish it off with your choice of our Cranberry Glaze recipe from this year's series or a traditional meatloaf glaze.
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I'm crossing my fingers that a recipe of ours makes it to your list!
Sooooooo, this recipe is going to blow your mind.
Growing up, my mom never ever made homemade stuffing. In fact, she still doesn't. What she used (and still uses) are Stove Top stuffing in a box that she pretty much just adds water, butter and its spice packet to. Well, this year, I will no stand for this! Over the last 3 years as a vegan, I have tried to influence my family as best I can to turn away from prepackaged, processed foods and ingredients, and to turn to whole food plant based foods/ingredients. My family has made significant progress towards this way of living, but they are still far off from a full blown transition. What I have found as the easiest way to influence them to try out alternatives to their previous habits is by making the dishes myself (veganized, of course).
This Quinoa Stuffing is perfect for a healthy Thanksgiving Celebration. What this dish reminds me of is a fried rice with a Thanksgiving flare. It is sweet, savory, filling, and easy to make.
Feel free to swap in/out any ingredients and play around with this recipe to make it your own!
The holidays have arrived, so it is time to whip out some hearty dishes! This rice is perfect for your Thanksgiving menu. It is filling, creamy, flavor packed and easy to make.
This is not just any cream sauce, this sauce is:
What's Thanksgiving without some green beans! 
Candied sweet potatoes with lots of butter and marshmallows used to be THE DISH at my family Thanksgiving dinners every year, or at least for me it was. I don't know what it was that drew me to it. After going vegan, and becoming more conscious of my diet, this dish was no longer a part of my Thanksgiving menu. I could have swapped the butter with some earth balance and used vegan marshmallows instead, but I wanted a recipe more agreeable with my whole-foods, plant-based diet.
When Yvonne and I discussed the concept of this recipe for our 2014 Vegan Gluten-free Sweet Eclectic Thanksgiving Menu, I had nothing but a smile on my face. I was soooo excited to see what the chef in her would whip up and I am pleased to say this recipe was everything I wanted, and more. Plus, it is refined sugar-free with a fat-free option!
