Holiday Recipes

Bring Joy Guest Post! Vegan Egg Nog Milk Shake. Bring Joy Totes. Plus a Bonus Field Roast Celebration Roast. Vedged Out 12 Days of Christmas.

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So, I can’t even quite remember how Janae and I connected, but it’s been a fast and fun friendship even though I live in Utah and She lives in Texas. See, we’re both Mormon and Vegan (two things that don’t often go hand in hand). Janae found veganism over 7 years ago, while I went vegan just 2 years ago. Even though veganism isn’t common amongst members of our faith, we both feel it aligns closely with our church’s Word of Wisdom, which is kind of like a Mormon Law for Health.

Interestingly enough, we also both started out our vegan journey with more heavily restrictive vegan diets that eschewed added fats, sugars and sodium. Now we’re both into healthy moderation with all those things. Girls’ gotta live! Her blog, Bring Joy is much fancier and organized than mine! She showcases lifestyle and family posts as well as her recipes (and e-books). Everything she posts is beautifully photographed and mind-blowingly delicious.

Janae WiseLet’s welcome Janae Wise, the darling heavily pregnant, budget concious, gluten-free, mom and vegan Mormon behind the blog, Bring Joy.

The other day I went to Whole Foods. I don’t usually shop there. For one it’s not in my neck of the woods & I’m not into guzzling gas if I don’t need to.

But more importantly, my heart starts racing & I approach a near hyperventilative state whenever I look at the prices.

Don’t get me wrong–the gluten-free vegan brownies, the chickpea miso, & the organic cultured coconut yogurt certainly does cause m e to think I cannot live without these things–but I simply can’t afford to do too much shopping in that beautiful, beautiful place.

But on this recent trip (I was just looking for some light tofu, which wouldn’t ya know, they don’t carry), I came across a boxes of this:

rice-nog-milk

And they were on sale.
And there was a coupon.
So, I scored several boxes for just $1 each–yipee! I love a good deal, don’t you?

It’s nice to drink straight up, but I had other things in mind.

You see, I have four growing, always hungry, young kids. And when the older ones walk home from school each afternoon they’re especially ravenous. So, it’s my job to figure out how I can easily feed them a nutrient dense, calorie-packed snack.

I made this shake for them the other day–packed with lots of good stuff, & calorie dense (though each serving is perfect for an adult watching their calories).

The addition of nut butter & pumpkin seeds add some important nutrients for my kids, including fat, protein, zinc & vitamin E.

ingredients:

1 c. rice nog (or other non-dairy nog)
2 ripe bananas
2-3 c. ice
2 TBS. nut butter
1/4 c. unsalted raw pumpkin seeds
dash of cinnamon, pinch of nutmeg
1-2 packets stevia, if desired (though I think it’s plenty sweet without!)

Put ingredients in blender by order listed & blend until smooth. This is isn’t as thick & creamy as my candy cane or pumpkin pie milkshakes (which are more like soft ice cream), but that’s okay–drink with a straw & enjoy!

nutrition info: makes 4 servings; per serving–156 calories, 5 g fat, 25 g carbs, 3 g fiber, 14 g sugar, 3.5 g protein; WWP: 4 points 

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bring joy totes are on sale through 12/20 for only $7.50 + free shipping (enter hohoho at checkout): http://bringjoyshop.bigcartel.com/product/bring-joy-tote

Janae is offering one tote bag for two lucky blog readers! Enter the giveaway! And in the meantime, hop on over to Bring Joy to peruse it’s awesomeness.

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Sunday December 22nd!  I will notify the winner by email on Monday the 23rd December. GO!!

a Rafflecopter giveaway

Bonus Giveaway: Last but not least, Field Roast, the awesome company that makes the best “vegan grain meat” EVAH! mailed me some coupons earlier in the year, so I’m giving away one coupon for a Field Roast Celebration Roast to the first reader to go to my Vedged Out Facebook Page and message me there about how badly they want this Celebration Roast for Christmas! I’ll mail the coupon out to the winner today so that you have time to pick it up before Christmas!!!

field roast

Day 1: Free Vegan Lifestyle Magazine. Day 2: Free Case of Butler Soy Curls. Day 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag. Day 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice Giveaway. Day 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download Giveaway. Day 9: Jazzy Vegetarian Classics Cookbook Giveaway.

Vegan Pumpkin Chocolate Chip Pancakes, Oil Free and Whole Grain Recipe.

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Just in case you need another indulgent meal for Thanksgiving morning… I made these delicious pancakes a couple of weeks ago on a lazy morning. There was lots of happy food noises going on around the table. My youngest ate four pancakes, which I didn’t feel too bad about, considering this recipe is relatively healthy, as far as pancakes go…

Pumpkin Chocolate Chip Pancakes

  • 1 1/2 cups whole wheat pastry flour, or for gluten-free pancakes, simply sub your favorite gluten-free flour blend. I use this one.
  • 1 tablespoon baking powder
  • 1/4 cup pure maple syrup
  • 1 teaspoon sea salt
  • 1 1/4 cups coconut milk (from a carton, not a can)
  • 2 t. apple cider vinegar
  • 2 tablespoons ground flax seeds
  • 1/2 cup canned or pureed pumpkin
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup vegan chocolate chips

Method: whisk together the dry ingredients. Stir in the wet ingredients. Stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil (or use a non-stick skillet) the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 3-4 minutes on each side.

Serve with Kathy Hester’s Pumpkin Coconut Caramel Sauce and Rice Whip if desired.

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Vedged Out’s Vegan Thanksgiving Menu

Vedged Out Thanksgiving

Appetizers

Kick Ace Extra Sharp Raw Vegan Cheddar Cheese Ball, served with raw flax crackers and assorted vegetables.

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Vedged Out’s Macadamia Nut Brie En Croute

 Salad

Alexander’s Rainbow Salad with Kale and Orange Red Pepper Dressing from In Vegetables We Trust

rainbow-kale-salad-vegan-orange-red-pepper-dressing (1)photo used with permission 

Bread

Vegan Monologue’s Buttery Pan Rolls

You can also use whole grain white whole wheat flour in this recipe!

Amanda’s Whole Grain Cranberry Walnut Sourdough Bread

(this is what we slathered the Brie En Croute all over! They were made for each other!)

sourdough bread

Drinks

Lemon Seltzer Water

Cranberry Fizzy: equal parts cranberry juice and ginger ale

 Mains and Sides

In Pursuit of More’s Cashew Loaf (just make it, and you’ll want it as the centerpiece at every holiday!

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Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Pine Nut and Glazed Onion Mashed Potatoes

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Vedged Out’s Sauteed Green Beans, Red Onions and Radishes

  • 2 lbs fresh green beans, washed and trimmed
  • 2 T. extra virgin olive oil
  • 2 red onions, thinly sliced
  • 2 bunches radishes, washed, greens removed and quartered
  • ½ C. Toasted Slivered Almonds
  • salt and pepper to taste

In a large saute pan heat the olive oil until glistening over medium heat. Add green beans, radishes and red onions. Saute until vegetables are crisp tender, about 5-10 minutes. Season with salt and peper and sprinkle with the slivered almonds.

Maple Cranberry Sauce

Maple Cranberry Sauce

Roasted Sweet Potatoes, lightly glazed with pure maple syrup and unrefined coconut oil

Desserts

An Unrefined Vegan’s Apple Pie

applepie3photos used with permission

Razzleberry Pie 

Gabby’s No Bake Pumpkin Mousse Cake

An Unrefined Vegan’s Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping

Hazelnut cheesecake

Vegan Coconut Whipped Cream

Healthy Happy Life’s 4 Ingredient Vegan Pumpkin Pie

and Vegan Ice Cream

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

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I’ve always thought that my dad makes the best mashed potatoes in the whole wide world. Last time he came to visit, he wanted to make mashed potatoes for me, but got all stressed out because I didn’t have any “real” butter or “real” milk in the house. I showed him the ways of vegan butter and cashew cream. Afterwards, we both went into a divine mashed potato food coma and lived happily ever after.

Dad’s Pine Nut and Glazed Onion Vegan Mashed Potatoes

Serves a holiday crowd, for a McCowan sized crowd, double the recipe.

  • 5 lbs red or gold potatoes, peeled or unpeeled and quartered (dad peels his, I don’t)
  • 4 tablespoons vegan butter, divided
  • 1 large white onion, finely diced
  • 1/2 cup pine nuts
  • 1 cup raw cashews (soaked in warm water for 4-6 hours if you don’t have a power blender)
  • 1 cup water
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Method: Bring 8-12 cups of water to a boil in a large pot. Carefully add the quartered potatoes and cook for about 40 minutes important not to over-cook, soggy, or under-cook, chunky. While the potatoes are cooking saute the onions in a couple tablespoons of the vegan butter until golden and translucent. Add the pine nuts to the onions and cook for a few minutes more until pine nuts are toasted. Next, in your blender, combine the water, lemon juice and cashews. Blend until silky smooth. Carefully drain the cooked potatoes and return to the pot. Hand mash the potatoes with the remaining vegan butter and cashew cream. Then add salt and pepper to taste. Stir onions and pine nuts into the mashed potatoes, saving some for garnish. If desired, dot the top of the mashed potatoes with additional pats of vegan butter.

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Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing. Gluten Free Option!

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My dad makes this incredible stuffing for the holidays, he always says: “Even the ‘no-stuffing eaters’ will fall in love with it” … And they do! I just found out today that I’m not going to be able to spend this Thanksgiving with my parents, so I thought I’d honor my dad this post.

Dad’s Vegan Wild Rice, Cranberry and Pine Nut Stuffing

Makes 10-ish servings, double for your biggest holiday crowds.

  • 5 cups cubed and dried vegan bread (use gluten free vegan bread for a GF option)
  • 2 1/2 cups vegetable broth, plus more, as needed
  • 1 white onions chopped fine
  • 3 celery stalks cut into small pieces
  • 1 1/2 t. dried thyme
  • 1 1/2 t. dried oregano
  • 1 1/2 t. dried sage
  • 1 1/2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1 1/2 t. sea salt
  • 1/2 lb fresh mushrooms sliced
  • 1/2 cup cooked wild rice (instructions below)
  • 1/2 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 2 Tablespoons + 1 tsp. vegan butter (divided)
  • 1/2 C. dried Cranberries

Method: Boil wild rice with water according to package directions until tender, about 40 minutes. Saute onions, mushrooms, celery and seasonings in the vegan butter. Saute pine nuts separately in the vegan butter until golden brown. Mix all ingredients in a large pot adding vegetable broth as you stir it in. Test for consistency and add more vegetable stock if too dry. Fluff with a large fork. Bake on low heat for (about 200 degrees) for half an hour or until golden.