16 Nov Healthy Vegan Thanksgiving Menu 2015 {soy-free}
Posted at 10:14h
in Appetizers and Sides, Baked Goods & Desserts, Dessert, Gluten Free, Holiday, Thanksgiving
3 Comments
I'm excited to share my 2015 Vegan Thanksgiving menu collaboration with Yvonne of My Eclectic Kitchen and Sarah of Ahnest Veggie! You are all set in planning the perfect vegan Thanksgiving feast for you and your loved ones to enjoy! 
Please tag us @sweetsimplevegan @ahnestveggie @yvonne_deliciously_vegan and #ysjthanksgiving if you recreate any of our dishes, we'd love to see them!
Dare I say this is the BEST vegan creamed corn? I have reason to make such a statement, I couldn't believe how good this turned out.
There are a TON of vegan creamed corn recipes online that use coconut milk, and that always threw me off. What I wanted out of this creamed corn recipe was a replication of the one my mother used to make, that was unfortunately ladened with animal products {milk, heavy cream and butter}. What I have been trying to do over the last few years is veganize as many of my mothers traditional recipes that I can, and creamed corn has been a big challenge for me. I assumed that the coconut would compromise the flavor, so I never gave it a shot. I also I didn't know if it would live up to the same appeal of the other to my family. After being unsatisfied with other non-dairy milk alternatives (I have tried soy and almond), it was my last shot, and I hoped for the best.
What's Thanksgiving dinner without a hearty serving of stuffing?
Growing up, I used to LOVE my mom's stuffing, I thought she was the most talented chef in the kitchen based on this one dish, as she would deliver every year, and the flavor would always be spot on. Once I grew up, my mom shared her secret recipe with me when I aided her in Thanksgiving prep....Stove Top Stuffing...uhhh, I'll pass!
Once going vegan, and shifting away from processed, prepackaged foods, I needed to find myself a replacement for this family 'tradition' we used to share. I also wanted to challenge myself and try for a gluten-free recipe as well. 
My friends 
Quick, flavorful and easy, what more could you want?
I must say that I am biased to anything with roasted red peppers in it, especially when made fresh, but trust me when I say that this hummus is the real deal, and just so happens to be good for ya.
Last Wednesday was my last day of my short summer vacation, and what better way to spend it than laying lazy in bed all day and vegging out before all of that stress that was to come with school. I am now in my very last year at my university, and come June of next year, I will be graduated with a degree in Nutritional Science, woot woot, FINALLY! 
Last week, when I decided to make a homemade oil-free roasted red pepper hummus, I realized that I could easily roast my own red peppers at home for the recipe in under 30 minutes! Not only did I avoid the extra salt and preservatives they are often packaged with, but I also made available a new ingredient in my kitchen that I can use for so many future recipes.
Not only were these peppers awesome for the hummus (coming soon, btw!), but they also could be used in soups, sauces, sandwiches, wraps, diced into a grain dish or salad, added atop a pizza or simply tossed with herbs and spices for a delicious side dish!