Vegan eggnog

Vegan eggnog. Image: Silk.
Vegan eggnog. Image: Silk.

One of my all-time favourite drinks for the holiday season is eggnog. And it is something I make often and drink a lot at Christmastime and into the New Year.

This is a very nice recipe. It’s by Tasty Yummies.

I like to make my own cashew milk. But you can use Silk.

Vegan Eggnog Recipe

Ingredients

2 cups homemade cashew milk or other non-dairy milk of your choice
½ cup full fat coconut milk
⅓ cup raw cashews, soaked overnight or for at least 30 minutes (optional)*
4-6 Medjool dates
1 teaspoon vanilla extract
1 teaspoon freshly ground nutmeg
pinch of ground cinnamon
pinch of ground cloves
pinch of sea salt

Instructions

Add all of the ingredients to your high speed blender and process until smooth and creamy. Serve immediately, as is or add spiced rum, bourbon, brandy or whiskey, for a spirited version. Add a pinch of freshly ground nutmeg on top.

By Tasty Yummies. Tasty Yummies has a great How To section too!


Cashew Milk

To make your own cashew milk:

Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender. For a whole milk texture, use 3 cups of water to 3/4 cup cashews. This works for me very nicely.

Cheers!

 

Thanksgiving roll with vegan gravy & cranberry sauce

Thanksgiving artwork via Pinehurst Resort.

I’m ba-aaaaack! My neighbour tried this recipe out and I fell in love with it. Just had to share. Oh, by the way, you can freeze it and eat it again and again he told me. And you will want to!

By Instagram @bestofvegan via @https://www.instagram.com/livinlaveganlife/ (for you non-Grammers, you can view online as well as your phone).

Thanksgiving roll with vegan gravy & cranberry sauce

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Thanksgiving Roll w/ Vegan Gravy & Cranberry Sauce by @livinlaveganlife 🧡 . Serves: 6 Ingredients: Thanksgiving Roll: 1 sheet of vegan puff pastry 2 cups of chickpeas 2 cups of quinoa 1 cup of corn 1 stem of green onion 1/2 celery, chopped 1 tsp of garlic powder 2 tsp of smoked paprika powder 1/2 tsp of cumin powder 1/2 tsp of cayenne 1/2 tsp of dried parsley 1 tbs of liquid aminos 2 tbs of olive oil 1/2 cup of panko crumbs 3 carrots Salt/Pepper to taste 2 tbs of almond milk 1/2 tbs of sesame seeds Vegan Gravy: 3 cups of vegetable broth 1 stick of fresh rosemary 3 leaves of fresh sage 2 sticks of fresh thyme 1 tsp of garlic powder 2 tbs of liquid aminos 1 stalk of green onion 2 tbs of olive oil 8 tsp of corn starch 8 tsp of water Cranberry Sauce: 3 cups of cranberries 1 cup of water Juice of 1 lemon Zest of 1/2 lemon 1/2 cup of sugar Instructions: Thanksgiving Roll: Unthaw your puff pasty dough. Pre-heat oven to 350 F. In a food processor, add chickpeas and green onion. Pulse until chickpeas and green onion are well combined. Add pulsed chickpeas and green onion to a mixing bowl. To the mixing bowl, add corn, celery, quinoa. Mix well. Add spices, olive oil and liquid aminos. Mix until combined. If not salty enough to your taste, you can add more salt or liquid aminos. Add panko crumbs and mix well. Peel and vertically cut your carrots into quarters (in other words, keep them long) Once your puff pastry is unthawed, you want to roll out the dough to make it thinner and even. Evenly spread the filling, and leave 1/2 an inch all around the dough to make it easier to roll. Lay carrots across the sheet, and then add a little bit more filling on top of the carrots to make it easier to roll. Start rolling and folding away (like sushi). Make sure your roll is compact. Pinch, twist, and push the ends of the roll to close up the roll. With a brush, gently go over your roll with some almond milk. Gently, with a knife, diagonally go over the top of the roll. Sprinkle sesame seeds over your roll, and place it over a baking sheet. Bake for 50- 60 minutes. Let it rest for 10 minutes. Enjoy! Continued in the comments below ⬇️

A post shared by Best Of Vegan (@bestofvegan) on

SERVES 6

Ingredients

Thanksgiving Roll:
1 sheet of vegan puff pastry
2 cups of chickpeas
2 cups of quinoa
1 cup of corn
1 stem of green onion
1/2 celery, chopped
1 tsp of garlic powder
2 tsp of smoked paprika powder
1/2 tsp of cumin powder
1/2 tsp of cayenne
1/2 tsp of dried parsley
1 tbs of liquid aminos
2 tbs of olive oil
1/2 cup of panko crumbs
3 carrots
Salt/Pepper to taste
2 tbs of almond milk
1/2 tbs of sesame seeds

Vegan Gravy:
3 cups of vegetable broth
1 stick of fresh rosemary
3 leaves of fresh sage
2 sticks of fresh thyme
1 tsp of garlic powder
2 tbs of liquid aminos
1 stalk of green onion
2 tbs of olive oil
8 tsp of corn starch
8 tsp of water

Cranberry Sauce:
3 cups of cranberries
1 cup of water
Juice of 1 lemon
Zest of 1/2 lemon
1/2 cup of sugar


See you next week! Love, Patsy ♥ ♥ ♥

Vegan sweet potato rolls (video)

Vegan Richa image. Click to visit recipe at her site.
Vegan Richa image.

Are you a baker? I am a baker. Who is always looking for something new.

Made these yesterday, and will be adding these dinner rolls to what will be a table groaning with vegan fabulousness this Thanksgiving.

Vegan Sweet Potato Rolls — Soft Herb Dinner Rolls

Ingredients

  • 3/4 cup non dairy milk (warmed to just about warm to touch)
  • 2 tsp active yeast
  • 3/4 cup sweet potato puree (canned or boiled, steamed sweet potato that has been mashed/pureed well)
  • 2 tbsp oil (optional), see tips section for no oil
  • 3 cups of flour (divided – I use a mix of all purpose flour and whole wheat 2:1)
  • 3/4 to 1 tsp salt
  • 1 to 2 tbsp dried herbs (thyme, rosemary, chives or a combination, or 2 tbsp fresh herbs)
  • Oil (or vegan butter for brushing)

US Customary – Metric

You can print the ingredients out at her website.

Great Sides

Looking for inspired vegan sides? Check these out!

https://www.veganricha.com/2018/11/40-vegan-thanksgiving-sides.html »

Special Requests

If you have any special vegan recipe requests please leave them in comments.

Enjoy!

Vegan pumpkin coffee cake with pecan crumb

Okay. I missed my regular Thursday post (sorry!) but here I am still in time for the weekend. You haven’t done your food shopping yet have you?

You have been writing me saying “more pumpkin recipes please”. I’m on it!

Vegan Richa's Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall.
Vegan Richa’s Pumpkin Coffee Cake with Pecan Crumb. Yummmm! Click image for all 25 Vegan Pumpkin Recipes to Make this Fall.

If you are in a hurry, go here now for 25 Vegan Pumpkin Recipes and check out all the yummies there »

I made this coffee cake Wednesday morning cause I had a bag of pecans I was munching on (I got them to bake with but . . . ) and then I saw this recipe. Oh my. Ohhhhhhhhh my!

Here’s Ms Hingle’s description:

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Makes 1 9 x 9 or 8 x 8 inch brownie pan.

Vegan Pumpkin Coffee Cake with Pecan Crumb

Vegan Pumpkin Coffee Cake with Pecan Crumb

by VeganRicha »

Ingredients

Dry:
1—1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans

Wet:
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract

Streusel
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar , optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil
US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.

Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.

Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.

Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.

Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.

What other types of vegan recipes are you interested in? One writer suggested vegan treats for trick or treat-ers coming to a door near you. I’ll see what’s out there then see you back here real soon. And on time!

Shop Richa Cookbooks

Highly Recommended ★ on Amazon.com. Click to shop.

Vegan Richa's Everyday Kitchen cookbook.
Buy It Now! At Amazon.com. Click image to shop.

Shop all Vegan Richa Hingle cookbooks at Amazon.com »