The perfect Thanksgiving recipe for your menu this year, using a special, unlikely ingredient! Click
here for our FULL Vegan Gluten-free Sweet Eclectic Thanksgiving menu.
Mamey sapote always reminds me of pumpkin and sweet potato, and pairs well with the spices often used with those ingredients. When I was brainstorming a dessert recipe to create for Thanksgiving this year, I wanted to share with you all a unique recipe. I remembered that I had mamey sapote in my freezer, and voila, this recipe was born.
(If you don't have mamey, you can try subbing in pumpkin or baked sweet potato).
It's finally time to roll out these healthy holiday desserts! I was trying to keep this recipe under wraps until mine and
Yvonne's Sweet Eclectic Thanksgiving Collaboration was complete, and it was so hard to keep this to myself.
We created two dessert recipes for you all to try this year, each with a unique flare of its own. What we came up with was this Raw Pumpkin Spiced Mamey Cheesecake and a
Sweet Potato Chocolate Mousse Pecan Tart. Both recipes are gluten-free, soy-free,
healthy, and of course, 100% vegan.
Creamy, sweet soft-servey goodness mm mm mmm! I love living a high carb, low-fat vegan lifestyle and being able to finally eat in abundance. I eat as much as I care for until I am full and satisfied, and never feel regret after.
For breakfast this morning, I decided I would go with Ice Cream. Besides regular mono meals, banana ice cream is my go-tobreakfast. It is so versatile, and extremely easy to make! Just throw frozen bananas into a food process (my preferred method) or a high speed blender with a touch of liquid (if needed) and pairings of choice. Process it until it is light and airy, like soft-serve, then dig right in!
4 ingredients
Fat-free
Raw vegan
Absolutely delicious :)
Last year for Christmas I made a 
I really thought that by the time this fall holiday season ended, I would be all pumpkin'd out, but I'm still on a pumpkin kick!
I made another batch of my Pumpkin Pecan Milk and decided I would see how it would turn out as a Sweet Pumpkin Chia Pudding and oh my, this recipe is heaven in a cup. It is so light, yet it's decadent and creamy. My parents thought I was serving them some vegan junk food, and they devoured it! 
The very first question is, of course, why did you initially go vegan? 
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).
