Entree

20 Nov

Posted at 15:44h in Appetizers and Sides, Baked Goods & Desserts, Entree, Gluten Free, Holiday, Thanksgiving by
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The Perfect Vegan Gluten-Free Thanksgiving Menu3Vegan Gluten-Free Thanksgiving MenuI have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Gluten-free and Vegan Sweet Eceletic Thanksgiving Celebration! I'm crossing my fingers that a recipe of ours makes it to your list! A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.

Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts! I now present to you...

17 Nov

Posted at 23:03h in Entree, Gluten Free, Holiday, Thanksgiving by
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Vegan Savory Pumpkin Pie (gf)The excitement I feel when I bring a recipe idea to life will never get old. The idea of a Savory Pumpkin Pie that is vegan, gluten- and soy-free seemed too good to be true, but we got it to happen and it was SO GOOD. Not only have Yvonne and I created a new favorite for our personal menus this Thanksgiving holiday, but this is a recipe we want you to try and enjoy with your family! savorypumpkinpie

17 Nov

Posted at 00:30h in Entree, Gluten Free, Holiday, Thanksgiving by
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Vegan-Meatloaf-682x1024 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!

15 Nov

Posted at 19:30h in Entree, Gluten Free, Holiday, Thanksgiving by
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quinoa stuffingThis 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!
  • Sweet potatoes can be subbed with butternut squash, acorn squash, maybe even apples, etc.
  • Pecans can be subbed with any nut or seed of choice, so long that it adds a nice crunch to the dish.
  • The quinoa can be subbed with any other variety of quinoa as well as any grain of choice that you have on hand.
  • The cranberries and apricots can be subbed with your favorite dried fruit.
quinoa-stuffing

15 Nov

Posted at 09:19h in Entree, Gluten Free, Holiday, Thanksgiving by
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1Creamy-Mushroom-RiceThe 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:
  • Vegan
  • Gluten-free
  • Oil-free
  • Dairy-free
  • Salt-free
Yes! It is possible to enjoy a decadent dish and still keep to your whole foods plant-based diet. In fact, it is possible to enjoy a WHOLE Vegan and Gluten-free Thanksgiving dinner that is packed with flavor and nutrition. You won't miss the turkey, and you will feel a lot better than you would if you enjoyed a traditional Thanksgiving menu.

03 Nov

Posted at 08:03h in Entree, Guest Post, Vegan Resources by
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Hi my name is Sarah Ahn and am the girl behind Ahnestveggie blog! I'm here to use my creativity and love for food to showcase how amazing and beautiful living a plant-based, vegan diet can be. Being vegan doesn't have to be either boring or flavorless.

Sarah Ahn / Butternut Squash Quesadillas + Caramelized OnionsAs a Korean-American, I grew up eating meat (Korean BBQ for days) and all sorts of seafood, seasoning, and dairy. Back in 2008 I was diagnosed with Ulcerative Colitis (inflammatory disease in my colon) where I lost over 20 lbs. I had excruciating burning pains in my stomach/intestine and food did not digest and went straight through my system. Although stress was the main trigger for this sickness, my diet affected it as well. Per doctor's orders, I had to cut most spicy foods, greasy fried foods, processed foods and eat more raw fruits and green vegetables. This was extremely difficult as my diet consisted of diet coke, fast foods, alcohol, eggs, cheese, pork, steak, etc.

After a few months, my symptoms seemed to have worsened and I was hospitalized for a blood transfusion and left myself, friends and family in shock and fear. I knew I had to do something quick about my health. It was not until 2012 that I started to really focus on what I was putting into my body. I started cooking more, was aware of what ingredients were going into my food, focused incorporating vegetables and cutting red meat out of my diet. I decided then to try a full vegetarian diet to help cope with the pain and it seemed to have worked. I was a vegetarian for about 2 years since then.