I have fond memories of gingerbread cookies. As a youngster, my kindergarten class learned how to make gingerbread men cookies, and then they mysteriously took off on an adventure through the school!
We went on a scavenger hunt throughout the school looking for them using the clues they left behind at each stop. It took us all day to find them, their sweet scent just out of reach each time. But finally...they stayed put for more than a few minutes (a.k.a. the teachers became tired of hiding them and leaving notes) and they were ours to devour!
I might not take them on a scavenger hunt throughout my home, but these gingerbread cookies from Naturally Sweet Vegan Treat by Marisa Alvarsson will definitely be making an appearance in my kitchen this holiday season!
It is never to early start thinking about your Thanksgiving and holiday menus. I am so happy to be able to share this recipe by Maria Koutsogiannis's, founder of FoodbyMaria, new cookbook, Mindful Vegan Meals.
This recipe drew me to this book instantly! The depth of flavors and the heartiness of this dish is magical! It is perfect for your Thanksgiving or just any night of the week!
See below for the full recipe!
I will be the first to admit that I hated broccoli. I didn't like the texture, taste, or smell. Then one day, I roasted some for my husband, Steve, for dinner, along with whipping up a quick cashew cheese sauce for it, and decided to give it a try again. Well crap, it was actually good! I couldn't keep making faces at people when they would talk about broccoli or offer me any. Since that day, I have been hooked. I now eat it steamed, roasted, pureed, and even raw. Steve hasn't let me forget my long ago hatred of it though. That is ok, he used to hate mayo, but now he can't live without vegan mayo! So I have that!
Tamale pie filling...taco filling... enchilada filling... burrito filling... it can really be used to fill almost anything.
I was hungry and hadn't been to the grocery store in almost a week, but I wanted to find something creative to make.
I threw open the cabinet doors and started pulling out everything I thought sounded good. I mean, when does taco seasoning not sound good? I am always telling my husband that can make a taco out of anything.
The cornbread was calling to me, and I decided to throw everything else that I pulled out of the cabinets into one pot while the cornbread was cooking. Bam! It was one of the best meals of summer!
It is a hearty soup packed with green beans, kidney beans, navy beans, zucchini, carrots, celery, and tomatoes. I also sprinkled a little bit of vegan parm cheese shreds on top upon serving.
I love this soup for a blustery fall evening or a family potluck. Everyone will enjoy this soup.
I am all about curling up on the sofa in my lounge pants, in a thick robe, with a good book, and a bowl of macaroni and cheese. Does it get any better than that?
I have made vegan macaroni and cheese almost every way possible. I think I have tried at least two dozen recipes. It is not because I haven't found the perfect recipe yet, it is because I am having too much fun trying all of the different ways. Even the recipe I created today was a new way of making the cheese sauce.
Before my vegan days, my brother and I would make these every Thanksgiving and Christmas. I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized.
2 1/2 cups Original Bisquick™ mix
1 package (14 oz) Lightlife Gimme Lean® Sausage
1 10oz block Follow Your Heart Vegan Gourmet Cheddar, shredded (or your favorite vegan cheese)
1/2 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh parsley
1-2 tbsp Vegan Magic Bacon Grease, melted
Up to 1/2 cup unsweetened, original flavor nondairy milk (I used soy milk)