Something that I have been hooked on lately is oats for breakfast! The weather is starting to cool down here in Los Angeles and that is making me want all things warm and cozy :) These Zucchini Oats would be perfect alongside a hot cup of my Easy Vegan Superfood Hot Chocolate!
I was invited to a Thanksgiving potluck this year, but I was so overwhelmed by all of the dishes I was going to make for our actual thanksgiving celebration that I really wanted to keep it simple for this dish. I made this dish on a Friday night for a Saturday potluck, but I woke up feeling off and ill, and decided not to go :( I was really bummed as I wanted to share this dish with my friends, and I also had made a double batch of this, so I was worried of the waste! Luckily, the leftovers of this dish keep well for a few days, and are great cold straight out of the refrigerator believe it or not.
After Chris had moved to LA in October, we had discussed making homemade veggie burgers for our blogs, all thanks to an at home dinner we had with Hillary Eats Well Hemp & Greens Burgers we had found at our local Whole Foods Market. This burger tastes like Stove Top Stuffing to me, something that I grew up eating, and recently created a vegan substitute for! I loved the herb and spice mixture of the patty, but what I did not enjoy was the amount of oil in the ingredients.
I was determined to create an oil-free version of these with my own personal touch, and that is exactly what I did.
Plus, #Novemburger is in full effect, so celebrate with a fun veggie burger recipe...or two, a bonus one is featured below ;) Chris and I aren't sure if that is even a thing, but with this, we will make it happen!
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.