Chocolate Gem Gingerbread

Chocolate and gingerbread. Delicious on their own, but when paired together – a quintessential holiday treat. For many years I made chocolate-ginger-almond-cranberry bark for Christmas gifts, and later I began a new tradition making Chocolate Gingery Cookies (from LTEV). With those goodies in mind, I created this new whole-foods Chocolate Gem Gingerbread!

Chocolate Gem Gingerbread #vegan by Dreena Burton

 

This gingerbread is delicious without the addition of the chocolate. So, if you are a gingerbread purist, the chocolate can certainly be omitted. I sometimes make it without the chocolate myself. Shocking, yes… but true! Or, try substituting currants or raisins for the chocolate chips. If you do use the dried fruit in the loaf, I’d recommend not adding the crystallized ginger topping. The crystallized ginger is balanced with dark chocolate chips, with the raisins it’s too much.

This whole-foods vegan gingerbread is moist and flavorful thanks to the addition of almond meal. It’s also not too ‘spicy’ for young palates. My girls don’t enjoy crystallized ginger, so I often omit it or add to just a portion of the loaf. If you enjoy more ginger kick, use the full 1 1/2 teaspoon of dried ginger in the loaf, along with the crystallized ginger for the topping.

With the holidays almost here, you can add this to your menu as a brunch/tea treat. Or, if you pair with a vanilla non-dairy ice cream, it can be transformed into dessert!

Enjoy, guys. Do share any feedback in the comments, as well as sharing any of your favorite chocolate-ginger combinations.

(p.s. I announced my new book on facebook this week, if you missed it, link through. You can count on a more detailed post about the book right here, in the new year.)

x Dreena

Chocolate Gem Gingerbread by Dreena Burton #vegan #holidays

Chocolate Gem Gingerbread

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1 cups whole-grain spelt flour
1 cup + 1 tbsp oat flour (or 1 cup more spelt flour; but I prefer spelt/oat combo)
1/3 cup almond meal
2 tsp baking powder
1/2 tsp baking soda
1⁄4 tsp sea salt
1 1/2 tsp cinnamon
1 – 1 1/2 tsp ground ginger
1/4 tsp allspice
1/2 tbsp blackstrap molasses
1/2 cup unsweetened organic applesauce
1⁄2 cup pure maple syrup
1/2 cup plain non-dairy milk
1 tsp pure vanilla extract
options: 1/4 cup mini chocolate chips or currants/raisins
optional toppings: 2 tbsp finely chopped crystallized ginger (omit if using raisins) OR 1-2 tbsp coconut sugar mixed with 1/2 tsp cinnamon OR 2 tbsp chocolate chips

Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined. In another bowl, first combine the molasses with the apple applesauce and then whisk/stir in the maple syrup, non-dairy milk, and vanilla, and mix together. Add the wet mixture to the dry mixture (as well as raisins or chocolate chips, if using). Gently fold and mix through, until just combined (do not overmix). Transfer mixture to a lightly oiled loaf pan (lined with a strip of parchment also useful). If using any optional toppings, sprinkle those on. Bake for 37-40 minutes, until a toothpick inserted in the center comes out clean. Remove, and transfer (keeping in pan) to cooling rack. Let cool completely, then remove from pan and slice. Makes one quickbread.

Ginger Note: I typically use 1 tsp ginger, that keeps it mild enough for the kiddos. If you love ginger, feel free to bump it up!

Chocolate Gem Gingerbread by Dreena Burton #vegan #wholefoods #plantbased

Photo credit: Shout-out to Emma Potts for assisting with all these food photos! Thanks Emma. x

“Raisinet” Cookies (vegan)

Halloween was quite a success here. Success meaning my kids had a blast collecting candy… success really meaning they didn’t eat 99% of the candy!

One of my strategies for candy-holidays (Halloween, birthday parties, etc) is to offer the girls some better vegan treats, either storebought (ex: ice cream sandwiches) or a homemade goodie. I often make my pumpkin chia pudding or candy apples for Halloween, but this year, I baked cookies.

"Raisinet" Cookies by Dreena Burton #vegan

I’ve been baking these Raisinet Cookies from LTEV lately, and posting pics on instagram. I promised to share the recipe, and just realized this is the sweetest time to do so! Bake up a batch, and see how easy it is to swap out that junk your kiddos might be hoarding in their rooms.

Note: The original recipe in LTEV does not have an oil-free option, but I’ve included one here. Do not simply substitute applesauce. It is not the answer to replacing oil in all recipes, and particularly not in cookies. With most cookies, you want to retain a slightly chewy, crisp texture – and applesauce will make them moist. So, include some whole-foods fat, here I’ve used some nut butter, with a few other simple modifications (all noted below). :)

"Raisinet" Cookies by Dreena Burton #vegan

“Raisinet” Cookies

link to print/share recipe

If you were once a fan of Raisinets (or Glosette Raisins), you’ll love these cookies! Of course—chocolate-covered raisins! They capture the flavor and texture of that chocolate and raisins combination, in a satisfying vegan cookie.

1 cup sifted spelt flour

1⁄3 to 1⁄2 rolled oats (see note)

1⁄4 cup unsweetened cocoa

1 teaspoon baking powder

1⁄4 teaspoon (rounded) baking soda

1⁄4 cup raisins

1⁄4 cup vegan chocolate chips (smaller-size chips are good, such as the Enjoy Life brand)

3 tablespoons coconut sugar (or other unrefined sugar; use just 2 tbsp oil-free version, see note)

1⁄4 teaspoon sea salt

1⁄3 cup pure maple syrup (+ another 1 tbsp for oil-free, see note)

1 teaspoon blackstrap molasses

1 1⁄2 teaspoons pure vanilla extract

1⁄4 cup neutral-flavored oil OR 3 – 3 1/2 tbsp nut butter (ex: almond butter, see note for oil-free)

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda. Add the raisins, chips, sugar, and salt, and stir well. In a separate bowl, first combine the maple syrup with the molasses and vanilla, then stir in the nut butter/oil until well mixed. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 tablespoon each) on the prepared baking sheet and flatten a little. Bake for 11 minutes. Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack.

Oats Note: Using 1⁄3 cup of oats will give a slightly softer cookie that spreads a little more when baking. Using 1⁄2 cup will give a firmer cookie treat.

Oil-Free Note: For the oil-free adaptation, you will need to reduce the dry sweetener slightly and increase the liquid sweetener. So, use just 2 tbsp coconut sugar, and add another 1 tbsp of maple syrup. Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together.

(p.s. Before Halloween I did an interview with the fabulous Brian Patton, aka The Sexy Vegan about Halloween. Have a listen if you want to hear our chat. And if you don’t want to listen to candy talk, you will want to hear the first half of his podcast. He gives the BEST overview of vegan cheeses – reviewing vegan cheeses of the past, present, and exciting vegan cheese days ahead! It’s a bit like a ‘Cheesy’  Christmas Carol!)

Ok, that’s all for today. Hope you love the cookies! There are always more waiting. :)

x Dreena

Top 5 Halloween Recipes (and share YOUR picks!)

What are your favorite recipes for Halloween? Today I’m sharing my top picks for Halloween. These vegan treats have been popular with my kiddos, and also festive for Halloween parties. After reading my roundup, add your favorite plant-based recipe links in the comments (I’ll add some back to my post, see below.)

Dreena's Top 5 Halloween Recipes #vegan

My top 5 Halloween recipes are…

1. Pumpkin Chia Pudding

Our girls love this pudding, and it’s easy to make. Take it one step further by layering with Chocolate Mousse.

Pumpkin Chia Pudding by Dreena Burton #vegan #glutenfree

Photo credit: Nicole Axworthy

 

2. Green Chickpea Hummus:

When I created this recipe, I wasn’t thinking about Halloween. But, doesn’t it look ghoulish? Fun party dip for sure!

Green Chickpea Hummus by Dreena Burton #vegan #glutenfree #nutfree #oilfree

 

3. Cream of Pumpkin Soup with Maple-Spiced Pepitas

I shared this recipe for Thanksgiving, but look how you can spook it up for Halloween! That web design is actually really easy, here’s a youtube demonstration.

Cream of Pumpkin Soup with Maple-Spiced Pepitas #vegan #glutenfree

Photo credit: Emma Potts

 

4. Sugar-Free Caramel Apples

Kids will love these. (You will too.) You can also use the caramel as a dip for fruit slices, more details in the post.

Sugar-free caramel apples by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree

 

5. 2-Ingredient Chocolate Lollibats

I mean, they are cute, right? You can use other Halloween-themed molds, pumpkins or ghosts, maybe?

Chocolate Lollibats by Dreena Burton #vegan #glutenfree #dairyfree

I’d love to know YOUR favorite Halloween recipes. Share your own link, or a link fom another blog. I’ll select 5 to add back to this post!

Happy Halloween!

x Dreena

Updating with YOUR links! …

Check out Kristina’s collection of wickedly fun Halloween treats, including these PIZZA PEPPER JACKS (I’d say they’re a heck of a lot easier to carve than pumpkins):

jacks

Next, check out Alexa’s COOL decorations and her Dried Pear and Apples Slices.

And, how about these stunning Creepy Crawly Sugar Cookies from My Darling Vegan…? Amazing!

spider_web_sugar_cookies

Cream of Pumpkin Soup with Maple-Spiced Pepitas… & My Farewell to Sarabi

Hi guys. When I started planning this post, it was a simple recipe share. Yesterday, however, we lost our beloved Sarabi kitty. It was a very hard day. She was 18, so she certainly had a long, happy life with us. In the spring we learned that she was having troubles. The vet informed us at the time that we might only have another few weeks with her. But, beautiful Sarabi gave us her love a little longer.

sarabichristmas

Paul and I adopted Sarabi when we were living in Newfoundland. We were married a couple of years, and heard about a litter of kittens through a colleague. We took a drive out and found little Sarabi. While I was holding another kitten, Sarabi climbed up Paul’s leg. We said “well, she’s the one“! She was a frisky kitten, and a bit of a furry menace in her early years! She regularly chewed through electrical wires. Yes, wires – to lamps, keyboards and mouses (they had wires then), and more. She kept us on our toes for sure! When we moved to BC, she came with us. And, when I was pregnant with our first daughter, Charlotte, she was right there with me. Sleeping by my belly. The days leading up to Charlotte’s birth were very stressful for us, we had many tests and medical professionals interpreting my pregnancy and ultimately I was induced early. I remember Sarabi snoozing snuggled by my belly, offering her comfort. Once Charlotte was born, she was so good to her. She didn’t become jealous or react oddly, just continued to sleep where we were with our new baby. When Charlotte spoke, her first word wasn’t ‘mama’ or ‘dada’… it was “ah-boo“, as she pointed to Sarabi. And, Sarabi was with us as our family grew with both Bridget and Hope. She even helped us welcome our puppy, Ollie, this year. However, she was still top dog in this house! We would escort Sarabi through Ollie’s playroom ensuring he didn’t excitedly lunge at her. She quickly caught on to that special treatment, too. In her old age, she kept frequenting the area just to get a rise out of the pup!

Yet, she was becoming frail and slow, we knew her days with us were limited. It’s no surprise that she spent her last hours yesterday under Charlotte’s bed. Those two had a special connection. We all took turns going in and talking to Sarabi and stroking her. Later in the day, Charlotte was bringing her upstairs to me as she passed away. Charlotte said she heard one last purr. The girls are doing okay. It is hardest for Charlotte because Sarabi really was her love. Her nickname in school last year was “cat lady” as she is always sketching cats. Our younger girls are processing it differently, I don’t think they quite understand the finality. It’s been hard for Paul and I, as Sarabi was with us almost as long as we’ve been married, through so many of our milestones together.

dreenaandsarabifacing

This picture is from the photo shoot for my upcoming book. I took some special photos with miss Sarabi, sitting on our “nest” chair – another one of her favorite spots. I’m so grateful to have these photos, they really capture her sweet, peaceful, elderly spirit. Goodbye for now, miss Sarabi. Thank you for your love, we will miss you.

With Canadian Thanksgiving weekend, we will honor Sarabi. We’ll look at photos, share our memories, and give thanks for the many years she was with our entire family.

For your Thanksgiving dinner, I have this Cream of Pumpkin Soup with Maple-Spiced Pepitas recipe to share. It’s festive yet easy to make, lightly spiced, and very comforting. You could serve it as a starter, or as part of the main course with other dishes. This post has other Thanksgiving menu ideas.

Blessings to you all this Thanksgiving.

x Dreena

Cream of Pumpkin Soup with Maple-Spiced Pepitas - #vegan #glutenfree #soyfree #oilfree by Dreena Burton, plant-powered kitchen

Cream of Pumpkin Soup with Maple-Spiced Pepitas

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This is feel-good soup. In the autumn when the chill sets in, it is just the most comforting soup that helps you ease into the fall season. It’s perfect for a Thanksgiving starter, or served on Halloween to warm the kiddos before they head out in the cold. The pumpkin seeds are optional, but add a deliciously spicy crunch!

2 tbsp water
1 1/2 cups onion
1 cup carrot, chopped
1 – 1 1/4 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground cumin
1/2 – 1 tsp teaspoon ground ginger
1/2 teaspoon curry powder
1/8 tsp allspice
1 – 14 oz can (398 ml) pure pumpkin puree
4 cups water
1 dried bay leaf
3/4 – 1 cup soaked cashews or soaked almonds (skins removed, see note)
1 – 1 1/2 tbsp lemon juice

Heat the water in a large pot over medium or medium-high heat. Add the onion, carrot, salt (starting with 1 tsp) and spices. Stir, cover, and cook for 8 to 9 minutes, stirring occasionally.  Add the pumpkin, about 3 1/2 cups of water, and bay leaf. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 10 minutes. Remove soup from heat and let cool slightly. While waiting, you can prepare the pepitas (see below). Then, remove bay leaf from soup and discard. Transfer soup to a high-speed blender, along with the cashews and 1 tbsp of lemon juice. (If using a standard blender, you will need to puree in a couple of batches). Puree the soup until completely smooth. Transfer mixture back to the pot, using remaining 1/2 cup of water to loosen any soup from blender, scraping down sides and transferring back to the pot. Taste, add extra salt or lemon juice to taste, and serve, sprinkled with the seasoned pepitas (see below). Serves 4-5.

Soaked Nuts Note: You can use anywhere from 3/4 – 1 cup of soaked cashews or almonds (or a combination of both). If using soaked almonds, you can easily slip off the skins with your fingers after they have soaked. It’s not critical to remove them, but a nice touch.

Maple Roasted Pepitas

1/2 cup raw pumpkin seeds
1 tsp pure maple syrup
1/4 tsp ground ginger
1/8 tsp cinnamon
few pinches sea salt

Preheat oven (or toaster oven) to 400 degrees. Line a baking sheet (or toaster oven tray) with parchment paper. Add the pumpkin seeds to the sheet/tray, and add the maple syrup, ginger, and cinnamon. Toss through to combine. Sprinkle with a few pinches of sea salt. Bake for 5-8 minutes, tossing once through, and watching so they don’t burn. As soon as the start to become aromatic and toasted, remove from the oven/toaster oven. Let cool on the tray. As they cool they will become crisp.

Cream of Pumpkin Soup with Maple Spiced Pepitas, by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree #soyfree #oilfree

14 Recipe Ideas for New Year’s Eve!

As we clue up 2013, I thank you for being part of this community. I value your engagement through comments and feedback, and also your support and generous compliments. Let’s enjoy much more plant-powered goodness in this coming new year!

14 party ideas to ring in a healthy, compassionate 2014!

Whether you are having a quiet night at home, or celebrating with a new year’s eve party, I have a vegan recipe round-up to make your evening delicious!

Here are 14 party food ideas to help you ring in a healthy, compassionate 2014!

The countdown (in no particular order other than ending with a dessert!)…

14. Wonder Spread. I just posted this one, so you probably don’t need reminding. Actually, maybe you do! Make it! It’s scrumptious slathered on some great artisan breads – or for baked potatoes. You could also thin it out and toss into quinoa or drizzle over broiled asparagus or steamed broccolini.

Wonder Spread - by Dreena Burton, Plant-Powered Kitchen

13. Rawesome Nut Dip. Serve it a bowl with crackers (raw or otherwise), or tucked into mini bell peppers, endive leaves, or cherry tomatoes. Or, use it as a filling for rolls for finger food (ex: baked mini phyllo rolls).


12. Creamy Artichoke Dip.  I know I’ve talked about this one a lot, but that’s only because it is freaking amazing, and readers are LOVING it!

creamyartichokespinachdipLZ
photo credit: 86lemons.com

11. Falafels with Smoky Tahini Sauce.  I served these for a holiday get-together one year, along with the Quinoa Nicoise (in LTEV), and the Lemon-Rosemary Potatoes and Creamy Hummus (both from Vive le Vegan!) – HUGE hit!


10.  Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream These are so incredibly tasty, your guests will deem you some sort of flavor wizard that has revitalized their tired holiday tastebuds! Definitely a dish to impress (but not that difficult to make)!

Black Bean, Sweet Potato, Quinoa Croquettes with Pumpkin Seed Chipotle Cream

9. Mini-Burgers. Take a favorite burger recipe, and make mini-patties, for sliders, or for dipping. Try Mediterranean Bean Burgers from LTEVNutty Veggie BurgersMushroom Pecan Burgers, or the now very popular Umami Almond Burgers!

mushroompecanburgers

8. Chickpea Salad Rolls. These are fresh and fast, and the salad mixture is a little like a mock tuna salad, but far lighter without vegan mayo.  Roll in leafy greens like chard, romaine leaves, or steamed collards, in rice paper rolls, or make into more elegant finger sandwiches.


7. Moroccan Bean Stew. If you are having a cozy, homey New Year’s Eve and want a soup, this is one of my favorites. It is special and elegant enough to serve to guests, and is also delicious paired with breads with the  from LTEV.

Moroccan Bean Stew

6. Vegveeta Dip. I need to say little other than – YUMMY! 😀  Mix in a few spoonfuls of salsa, and serve up with tortilla chips. Easy as that.


5. Cannellini Bean Sweet Potato Hummus. There is a hummus for every occasion! For New Year’s Eve, skip the traditional puree and try this sweet and smoky version. This recipe is a bit of a hidden gem, give it a try! Roasted Red Pepper Almond Hummus is another goody.

4. Kale Slaw.  Even less adventurous foodie guests will enjoy this salad because the dressing coats the ingredients so scrumptiously!  The 3-Bean salad pictured would also be a great potluck salad – so simple you could throw it together last minute!

Kale-Slaw and 3-Bean Salad, Dreena Burton, Plant-Powered Kitchen

3. Jerk Chickpeas or Chickpea Ratatouille. Have either dish potluck style with tortillas, rice, and avocado – you’re set!

Chickpea Ratatouille, by Dreena Burton, Plant-Powered Kitchen

2. Creamy Cashew Dip. Most folks are little tired of sugar-laden cookies at this point in the holidays. This dip is lightly sweetened, and pairs well with fruit. Also, those Softly Spiced Nuts peeking out in the bottom right hand corner make a fine nibbly New Year’s Eve party snack!

creamycashewdipedbv

1. Easy, Healthy Dessert Bars. If you’d like to make a cookie treat, but want something healthier, opt for Frosted BrawniesRaw Chai Bars with Creamed Cheese Frosting, or the new Vanilla Bean Almond Fudge. All will satisfy your sweet tooth, all very easy to make!

Raw Chai Bars with Coconut Cream Cheese Frosting - photo by Lisa Pitman
Photo credit: Lisa Pitman, veganculinarycrusade.com

These are all very omni-friendly recipes too. Nothing too unusual for those new to plant-based dishes. Just some really good food… made with really good ingredients!

Wishing you a blessed and healthy New Year! What plant-powered dishes are you making to ring in 2014?  xx

NEW! Pumpkin Pie! (vegan, soy-free, gluten-free)

Just in time for Thanksgiving, a new pumpkin pie recipe for you!

Wait… Do we really need another pumpkin pie recipe? Why is this one special? 

Indeed, there is no shortage of pumpkin pie recipes – even vegan. A quick google search will confirm that. I’ve baked my fair share of pumpkin pies. Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.

But, ever since creating the Pumpkin Pie Custards in LTEV, I’ve wanted to somehow transform the recipe into a pie! It needed tweaks, to thicken and stabilize. Plus, I wanted to develop a crust that was (1) wholesome and (2) EASY (we need some breaks during the holidays)!

The Great Pumpkin Pie! by Dreena Burton, plant-powered kitchen

After quite a few tests, success! The filling is creamy and custard-y and altogether dreamy. And – yes, the crust is easy. Plus, it can be used for other pies you love – pecan, banana cream, etc. All the ingredients for the crust whiz together in the food processor, and then you simply press it into your pie plate. (Easy!) The filling is pureed (I use my Blendtec for smoothest consistency), and then you’re ready to bake this plant-strong pumpkin pie!

Before you get baking this pie, I want to introduce you to the lovely lady that brought my pie to photographic life for this post! These photos were taken by Emma of Coconut and Berries. I first connected with Emma during my August stint with the Vegan Mainstream Cooking Club. Her joy for sharing beautiful, delicious vegan food really resonated with me. She has some special energy, so I wanted to introduce you all to her and her blog.

Introducing, Emma!…

emma

Thanks for having me Dreena! I’m extra pleased to be here on the “Plant-Powered Kitchen” today since Dreena has been an inspiration since I discovered her books a few years ago!

I’m Emma, author of the vegan food blog, Coconut and Berries! I’m also a full-time postgraduate student in England (studying languages and translation), and although I love my course, when I’m not studying you’ll likely find in me in the kitchen! Since I made the move to a fully plant-based diet 4 years ago (after several years as a lazy vegetarian) I’ve fallen head over heels with cooking (and eating!) and discovered a passion I could never have predicted.

I finally started my own blog earlier this summer and feature my own internationally-inspired, healthy recipes, since that’s the way I like to eat. As well as recipes I like to share my explorations of the vegan options around and about as well as product reviews and giveaways. I’ve met many wonderful people through blogging and love hearing feedback, so I hope you’ll pop over to Coconut and Berries and let me know what you think! When you’ve done that you’re going to want to run to the kitchen and make this pie! I guarantee you’re going to love it.

Thanks Emma! Now, who wants some healthy, delicious pumpkin pie???

The GREAT PUMPKIN PIE!

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This pumpkin pie is dreamy. The crust is buttery and nutty, the filling is a softer set than many traditional pumpkin pies, so it is irresistibly creamy. It’s a must for your holiday menus!

Crust:

2 cups rolled oats (use certified gluten-free for a GF option)

1/2 cup pitted dates (packed)

1/3 cup almond butter (I like raw, can also use roasted)

1/8 tsp sea salt (omit if almond butter has salt)

2 tbsp non-dairy milk (or more if needed to bring the crust together)

Filling:

1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)

2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)

1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)

1/2 cup + 1 tbsp pure maple syrup

1 tbsp fresh lemon juice

1 tbsp arrowroot powder

1 1/2 tsp cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp allspice

few pinches ground cloves

1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)

1/4 tsp (rounded) sea salt

Preheat oven to 400°F. Prepare a pie plate (I use a glass pie plate) by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8.

p.s. I did a facebook and twitter poll to help me name this pie. Thank you Carrie for the fine suggestion of “The Great Pumpkin Pie“, and thanks to everyone for joining the voting and fun! :)

For other Thanksgiving menu ideas, check out my post from last week!

What are you serving for dessert this Thanksgiving? If you always make pumpkin pie, what’s YOUR favorite recipe? Do you pair it with ice cream, coconut whipped cream? Share your deliciousness, and until next post… sending you plant-powered goodness from my kitchen to yours! 

Healthy Vegan Thanksgiving Recipes: From Brunch to Dinner to Dessert

To help you make this Thanksgiving a Plantsgiving, I’ve gathered my favorite festive vegan menu items for brunch, dinner, and dessert to complete your holiday weekend.

Vegan Thanksgiving Menu: from brunch to dinner to dessert!

Breakfast/Brunch

Fantastic French Toast Our girls love French Toast, it’s a real treat for them. So, if you want to serve a breakfast that feels very special during your Thanksgiving weekend, try this recipe. Pair with maple syrup, fresh fruit, or try with a dollop of my Creamy Cashew Dip.

frenchtoast2

Fantastic French Toast from Plant-Powered Kitchen

Hempanola and Acai Antioxidant Smoothie This smoothie has a chocolate-berry flavor, and isn’t overly sweet. It is a great energy boost, and really can be a breakfast on its own. But, you can always make my ever-popular Hempanola and nibble on that while preparing your other Thanksgiving recipes! For those looking for an oil-free granola, flip to the Almond Zen Granola in my PP15.

Hempanola

Creamy Breakfast Rice Pudding If you’re looking for an easy, comforting, plant-strong breakfast, this is it. Using some leftover brown rice (that you may already have on hand for other Thanksgiving recipes), you can have a cozy, creamy, pudding-like warm cereal in minutes.

Creamy Breakfast Rice Pudding by Dreena Burton #vegan #glutenfree #oilfree

Snacks/Appetizers

Sweet Balls Many of you are enjoying recipes from the Plant-Powered 15. If you haven’t tried the Sweet Balls yet, they make a great finger food with a dipping sauce!

Sweet Balls

Pumpkincredible Hummus Because no holiday is complete without hummus! #hummusisafoodgroup 😀

pumpkinhummus3

Rawesome Nut Dip While amazing on its own with veggies or crackers for dipping, also try as a filling for lettuce wraps, to fill in endive leaves or rice paper rolls. Or, use in small phyllo pastry rolls and bake for a warm appetizer.

Rawesome Nut Dip from Plant-Powered Kitchen

Dinner – Sides/Salads/Soup

Kale-Slaw with Curried Almond Dressing With the combination of apples and cranberries, this is such a festive salad, and is also another reader fave!

Kale-Slaw with Curried Almond Dressing

Citrus-Tahini Salad Dressing To me, the flavors in this dressing can complement just about any Thanksgiving or holiday dinner. Serve with a bright, crisp romaine salad with pomegranate seeds and you’re set!

Citrus Tahini Dressing from Let Them Eat Vegan

Roasted Sweet Potato Puree This simple but flavorful side dish is always on our holiday menu.

Roasted Rutabega Puree So is this one! (It’s my very favorite way to eat rutabega, the addition of cinnamon changes everything.)

Almond Roasted Cauliflower This dish is unbelievably addictive and has turned cauli-naysayers into cauli-lovers. You have to try it to believe it!

Almond Roasted Cauliflower from Plant-Powered Kitchen

Other vegetable sides I love include Smashing Sweet Spuds (pictured above with the No-Fu Loaf), White Bean Mashed Potatoes, Lemon Dijon Green Beans, Oven-Sweetened Beets with Sage, Gingered Broccolini, and Duo of Roasted Fennel. These recipes are all from LTEV, so if you have the book, look them up!

Traditional Cranberry Sauce This is so easy you’ll wonder why you haven’t always made cranberry sauce from scratch! (p.s. I freeze any leftovers, works a charm!)

Thick ‘n Rich Gravy It’s as it sounds – thick and rich! You might be happy with just this and some spuds!

Sweet Potato Peanut Stew with Chickpeas This soup is very seasonal, and the infusion of peanut is not heavy or cloying. This would be a beautiful addition to your Thanksgiving menu, or to have another day during your weekend.

Cream of Pumpkin Soup with Maple-Spiced Pepitas A new addition this year, this soup makes a great starter, and is so wonderfully easy to make!

Cream of Pumpkin Soup with Maple Spiced Pepitas, by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree #soyfree #oilfree

 

 

Dinner – Main Dishes

Festive Chickpea Tart.  This recipe from Let Them Eat Vegan was featured in VegNews many years ago and has become a reader favorite since. It isn’t difficult to make, and you can even bake it without a crust if you prefer. Definitely a table “centrepiece”.

No-fu Love Loaf I had no idea this recipe from LTEV would be such a hit with readers. I’m pretty sure the sensation started after Susan posted the recipe in her review of my book. (Thank you Susan!) Since then, I’ve heard from so many of you that love it. It’s definitely holiday fare, especially when paired with gravy and side veggies. This recipe also has notes to modify for a gluten-free option.

No-Fu Love Loaf from Let Them Eat Vegan

Moroccan Phylllo Rolls If you’d like to have something with a different flavor flair, these rolls are an outstanding centrepiece. They have flavor, texture, and an elegant presentation with the Balsamic Maple Sauce.

Moroccan Chickpea Vegetable Phyllo Rolls with Balsamic Maple Sauce (from "eat, drink & be vegan")

Sweets

Chocolate Pumpkin Pie What do you get when chocolate meets pumpkin meets pie? This! It’s easy to make, and the flavor combination is outstanding.

Chocolate Pumpkin Pie from eat, drink & be vegan

Pumpkin Pie Custards with Brulee Topping This is the dessert I always make for Thanksgiving. The whole family loves it, and it’s a little lighter after a big meal than other desserts.

Pumpkin Pie Custards with Brulee Topping

Pumpkin Cake Because we need more pumpkin! 😀

Pumpkin Cake with Cooked Vanilla Frosting

Gluten-Free Pie Crust with “Apple of My Eye” Pie Filling This is a recipe that takes a little more time, a little more effort – but is most definitely worth it! Those of you that have made it have reported back with rave reviews. You will love the crust (even if you aren’t gluten-free), and the filling is apple-cinnamon perfection.

Gluten-Free Apple Pie from Let Them Eat Vegan

Pumpkin Chia and Raw Chocolate Pudding Parfaits This is a fun dessert or even snack to make for the kids. You can make the full parfaits, or just the pumpkin pudding and then garnish with chocolate. Either way, delicious!

Pumpkin Chia Pudding and Raw Chocolate Pudding Parfaits

Hello Vegan” Bars If you are looking for a cookie bar recipe, these hit the holiday mark! They are festive and oh-so-irresistible.

Hello Vegan Bars from Let Them Eat Vegan

Cocoa Cookie Dough Balls Maybe you’ve had enough decadent sweets, and just want a simple, healthy treat for you – or the kids! Now affectionately dubbed “CCDBs”, these are the perfect easy, healthy treat! Hint: They are especially yummy paired with a homemade spiced latte! Bonus: They freeze fabulously, if you can get them there. 😉

Cocoa Cookie Dough Balls

Please share what recipes YOU are having for Thanksgiving. I’m a food geek, I love to hear this stuff! I’m not alone in that, right? 😉 What plant-powered dishes always make it to your Thanksgiving menu? You trying anything new this year?

p.s. For more Healthy Holiday tips and ideas, join me for a twitter chat Wednesday, Nov. 13th, 1pm PST/4 pm EST along with Julieanna Hever, hosted by US News Health.

2-Ingredient Halloween Treats: Chocolate Lollibats!

Chocolate Lollibats - Plant-Powered Kitchen

With three kiddos you probably think I have all kinds of adorable Halloween food treats up my witch’s hat. Years ago, I was ridiculously devoted to Halloween. Before having children, I would take time off work to decorate my house. Yes, I took vacation days to create Halloween characters, decorate my house with lights, set the scene with music and then bring all those creepy/silly characters to life. Here’s the thing: outside of cooking, I’m not much of a crafty person. I don’t have a sewing machine. Using a glue gun stresses me out. But, I managed to pull off this silliness (and more) over the years…

halloweenCollage

I have a soft spot for those three witches, they are my babes. 😉 The witches’ cauldron has blinky lights inside, snakes and spiders on top, and a sign in with “Doubledouble toil and trouble; Fire burn, and caldron bubble“. And those ghosts? I have dozens! they are ghouly on windows, but also so cool inside hanging from doors and lights – and even on hedges outside! So, the girls absolutely love this crazy side of their mother. Yet, I have less and less time to pull it off every year, let alone get crafty in the kitchen with really cute Halloween food. Any other mothers with me?

Yet, I want to make more fun Halloween treats, because the “treats” that are out there? Anything but. Mass-marketed Halloween candy is rife with artificial colors, artificial flavors, preservatives, hydrogenated oils, GMOs – not to mention dairy and gelatin. If you follow my FB page, I posted a couple of images over the weekend about GMOs in Halloween candy and also some alternatives. Link over if you want to have a look.

Every Halloween our girls run through the neighborhood collecting stashes of this junk. We donate it or otherwise give it away. The girls are actually totally cool about it. They don’t want most of those candy. We sort through and find a few acceptable treats. Then, I trade up for the GOOD stuff. Better chocolate treats! And also little bags of organic chips. Or, I treat them with some of my own homemade goodies!

So, this year I was determined to make some sort of playful Halloween treat. It had to meet 2 conditions:

1) Quick and easy to make.

2) Nut-free option so they could share at school.

Behold… Chocolate Lollibats!

Chocolate Lollibats!

As I mentioned, I don’t have a lot of kitchen-crafty things. So, when I had this idea in mind, I needed to get a mold to set some chocolate. I popped into Kitchen Therapy, and lucked into this silicone bat ice-cube mold. I see online they also have pumpkin molds!

Silicone Bat Mold

I had a hard time deciding a name for these little treats. Originally I had a different ingredient combo, and frozen them. So, “Batsicles” came to mind. But, realizing these would not work for school, I reformulated. I was tossing around some name ideas, then polled you all on facebook. “Lollibats” edged out “Bat Bites” and “Batsicles”. I love all the names. You may call me Batwoman. 😉

Holy chocolate treats, vegan Batwoman!

Silicone bat mold

When looking at this recipe, you may wonder why I’ve added nut butter. Why not just melt the chocolate and fill the molds? Well, you could do that. Absolutely. The chocolate will be very hard, however, just as it is in chocolate chip form. By adding a touch of nut butter, it allows the chocolate to be softer to insert a toothpick. I also find this consistency preferable for little kids, easier for them to bite into. Finally, it makes the dark chocolate taste a little more like milk chocolate!

batsiclesholding

Chocolate Lollibats  ReciPage link

1/2 cup non-dairy chocolate chips

1 – 1 1/2 tbsp sunflower seed butter or a good-quality tahini (as in this post) (can also use almond/cashew butter or peanut butter if nut allergies aren’t present); see note

optional: 1/4 – 1/2 tsp vanilla bean powder (I use Organic Traditions, I’m loving this stuff! – use 1/2 tsp for sunflower butter, 1/4 tsp for nut butters)

Set a heat-proof bowl over a small pot with a few inches of water (setting up a double boiler). Turn heat to medium-low. Add chocolate, sunflower seed butter or nut butter, and vanilla powder to the bowl. Stir through until it is fully melted. Remove from heat, and spoon into a chocolate mould (I use a silicon ice cube mould). Once finishing with spooning in the chocolate, transfer the filled pan to the fridge to cool completely. Once firm, invert to remove the chocolate shapes. Serve as is, or insert toothpicks into each to make “lollibats”! (If you don’t have molds, pour the melted chocolate into a very small rimmed pan or dish so that it will be about 3/4″ thick. Once cool, cut into small cubes, and insert toothpicks.)

Nut Butter Note: If using just 1 tbsp of nut butter, the lollipops will be just a touch firmer than using 1 1/2 tbsp. I prefer the consistency with 1 1/2 tbsp, they are much like a milk chocolate. For school parties, it might be best to keep them firmer with 1 tbsp of the nut butter.

Chocolate Lollibats from plant-powered kitchen

“But the bat just flew into my fingers, mom!”

If you want more Halloween inspiration, here are some imaginative ideas (sweet and savory):

Homemade “Rolo” Knock-Offs and 3-layer Almond Coconut Chocolate Bars from from Oh She Glows

Raw Witches’ Fingers from Choosing Raw

Jalapeno Popper Pepper Jacks from Spabettie

Falafel Fingers from Vegan Richa

Wishing you all a Happy Halloween! Have any fun and easy ideas for food or decorating? Please share with us!

Sending plant-powered kitchen love to you all! xx -Dreena 

Raw Strawberry Pie (vegan, raw, gluten-free, oil-free)

We are fortunate to enjoy the celebrations for BOTH Canada Day and the 4th of July! We live close to the U.S. border, so we have our own local festivities and fireworks for July 1st, and then take in the fireworks for Independence Day the following weekend.

Raw Strawberry Pie (from Let Them Eat Vegan by Dreena Burton)

When a reader shared her recent love and photo of my Raw Strawberry Pie on my facebook page recently, I knew I wanted to post there recipe for you soon. I’ve been in such a flurry with end-of-year recitals, rehearsals, parties, and school activities that it just occurred to me that our holiday weekends are almost here! This pie from Let Them Eat Vegan is absolutely perfect. Not only is it seasonal, beautiful, fragrant and delicious – there is no cooking required! While that isn’t a problem for me (we’ve had weeks of cool temps and rain), I figure many of you aren’t interested in actually baking a pie!

But how about just making a pie? No heat required for this gorgeous, crowd-pleasing, bursting-with-summer-fresh-flavor pie! The recipe follows, along with a few other ideas for your Canada Day and Fourth of July parties.

Raw Strawberry Pie (from Let Them Eat Vegan) by Dreena Burton

Raw Strawberry Pie (photo credit: Nicole Axworthy) gluten-free, raw, soy-free, sugar-free

Click through to print/share this recipe

One summer after picking buckets full of local ripe strawberries, I wanted to make a pie deserving of their glorious, fresh flavor. I created this pie, and it did the strawberries proud!

Crust:

1 cup raw pecans

3/4 cup raw walnuts

1 cup (packed) pitted dates

¼ tsp (scant) sea salt

1/4 tsp cinnamon

Filling:

3 cups fresh strawberries (measured whole if small, or cut in half if large; these are for filling, you will need extra for garnishing if desired)

3/4 cup raw cashews, unsoaked (see note)

3-4 tbsp raw agave nectar (can substitute pure maple syrup if preferred; start with 3, adjust to taste)

1 tsp freshly squeezed lemon juice

Couple pinches sea salt

1 tsp lemon zest (stir in after pureeing)

Extra strawberries for garnishing, optional

Lightly oil a pie plate with coconut or another oil. Prepare the crust: Place all the crust ingredients in a food processor and pulse briefly until crumbly and the mixture will hold together when pressed with your fingers. Transfer the mixture to the prepared pie plate, pressing it evenly into the pan. Prepare the filling: Place all the filling ingredients, except the lemon zest (and starting with 3 tablespoons of the agave nectar/maple syrup), in a high-powered blender (I use Blendtec). Puree for a minute or so at medium-high speed until completely smooth and no texture of the cashews remains. Taste, and add the remaining tablespoon of agave, if needed, to sweeten, and puree again. Once smooth, stir in the lemon zest. Pour the filling into the crust, then cover with aluminum foil or plastic wrap and place the pie in the freezer for at least 5 to 6 hours to set. After this time, the pie will be partially set, but can be sliced. You can freeze it longer, and remove the pie about 20 minutes before serving, to slice easily. Serves 6-8.

Ingredients 411: It is preferable to use unsoaked cashews because they have less moisture, and then can absorb some of the moisture from the strawberries as the pie sets. If using local seasonal berries, they tend to be softer and juicier than imported. Opt for another 2 tablespoons of cashews to help absorb the extra juices.

Did I mention some other party food ideas? Yes!…

Sweet:

Raspberry Pudding Parfaits!: Layer my Raw Raspberry Almond Pudding as parfaits with non-dairy yogurt OR Lemon-Scented Whipped Cream (LTEV) along with fresh raspberries and/or blueberries!

Strawberry-Goji Smoothies: Easy-peasy, brighten up with a few fresh berries on each, voila!

Ice Cream Cookie Sandwiches: Have you forgotten about my Snifferdoodles? Ok, keep it classic with chocolate chip cookies if you must. 😉

Apple-Of-My-Eye Pie: Nothing more American than apple pie, right? Us Canucks love it too.

Savory:

Chickpea Ratatouille: It’s certainly bright and colorful and boasting red. Maybe add a bowl of blue corn chips on the side for a 4th of July potluck?

Thai Chick-Un Pizza: Ok, this has no particular Canadian or American theme, but hey, it’s great party food. And ridiculously delicious. There!

Veggie Burgers: Hearty recipes for burgers that HOLD together, and are full of flavor!

Dips: From a Creamy Artichoke Spinach, to Hummuses (Hummu? Hummi? we need a plural, people!), and Olive Tapenade, this dippy gal has got you covered!

Too hot to Cook?: Try one of these cool, hearty salads – OR – quickly transform your greens, leftover grains, and spuds with these no-cook pasta sauces.

What are you doing for your holiday weekend? Do you have any other easy, festive food ideas to share? Have fun! :)

(p.s. Don’t miss any plant-powered updates, subscribe here!)

Black Bean, Sweet Potato, and Quinoa Croquettes with Pumpkin Seed Chipotle Cream (vegan and gluten-free)

Part 2 of my Easter menu post! Today I am sharing some recipe ideas (links at the bottom, including other chefs/bloggers) for savory dishes.  I’m also sharing the recipe for my Black Bean, Sweet Potato and Quinoa Croquettes. I serve them with a Pumpkin Seed Chipotle Cream (both recipes from LTEV).  They are SO full of flavor, and I think these are perfectly suited to a dinner or brunch with vegan – or non-vegan – guests.

In fact, one of my readers told me “eating your black bean and quinoa croquettes with the chipotle cream sauce is what made me know that I could eat vegan, not only to be healthy, but eat vegan because it was so delicious and made me feel so fantastic!“.

blackbeanquinoacroquettes

Black Bean, Quinoa, and Sweet Potato Croquettes with Pumpkin Seed Chipotle Cream gluten-free, soy-free, oil-free option

click links above for RECIpage link to print/share photo credit: Hannah Kaminsky

These are more delicate than a burger, and meant to be eaten with a fork as a patty or croquette (rather than on a bun). The sweet potatoes balance the smoky and savory elements of cumin, oregano, chile, garlic, and the infusion of lime to heighten all the flavors. Be sure to serve with Pumpkin Seed Chipotle Cream—the combination is dynamite.

Makes 8-11 croquettes.

1 tbsp water or organic coconut oil or olive oil (for saute)

1 1/4 tsp cumin seed (not powder, use whole seed)

3/4 – 1 cup onion, diced

1/2 tbsp (roughly) Serrano chile (about 1 chile) , finely chopped (can use jalapeno or red chile, or a couple pinches crushed red pepper) (optional)

2 medium-large cloves garlic, finely chopped

1 tsp dry oregano

1/8 tsp allspice

1/4 tsp (lightly rounded) sea salt (for saute)

freshly ground black pepper to taste

1 cup mashed cooked sweet potato (orange-fleshed), packed, skin removed (see note)

1 can (14 oz, not larger) black beans (rinsed and drained, and patted dry)

1 ½ cups cooled pre-cooked quinoa (see note)

1 tbsp ground white chia seeds (see note)

1/2 tsp sea salt (to stir in)

2 tbsp freshly squeezed lime juice (first zest limes, see below)

½ – 1 tsp lime zest (zest first, then squeeze juices)

¼ cup chopped cilantro, optional (can omit and sprinkle finished individual patties with cilantro, see note)

1/2 – 1 tbsp organic extra-virgin coconut oil (or olive oil) (for pan-frying, optional, can use non-stick skillet or oven-bake)

Pumpkin Seed Chipotle Cream (for serving)

In a skillet over medium-high heat, heat the oil/water. Add the cumin seeds and cook for a minute or two, stirring. Lower the heat to medium and add the onion, chopped chile, garlic, oregano, allspice, 1⁄4 teaspoon of the salt, and the pepper to taste, and cook for 8 to 10 minutes, until onion is very soft (be sure to lower the heat if the garlic starts to brown, so it doesn’t burn and develop a bitter taste). Once the onion is soft, transfer the mixture to a large bowl.  Add the remaining ingredients (except the coconut oil for panfrying and Pumpkin Seed Chipotle Cream) and mix well. At this point, you can refrigerate the mixture until ready to fry (refrigerating for at least 30 minutes will make it firmer and easier to shape). Take scoops of the mixture and form into small patties with your hands. These are not firm patties; they will be soft and more delicate, so simply shape in relatively neat patties, repeating until you have used all of the mixture. In a nonstick skillet over medium-high heat, heat the 1⁄2 to 1 tablespoon of oil. Add the patties, flatten gently on the pan, and fry for 6 to 9 minutes on each side, until golden and a crust has developed, flipping them over only once or twice (the second side will cook quicker than the first), working in batches, if necessary. Serve with a generous drizzle of Pumpkin Seed Chipotle Cream.

If This Apron Could Talk:

  • When cooking grains such as quinoa, it is helpful to cook extra so that you have leftovers refrigerated for another day. One cup of dried quinoa yields roughly 3 cups cooked. Using cooled precooked quinoa also helps with forming the croquettes, as freshly cooked quinoa is moist and can make the patties too wet. So, cook your quinoa in advance, and refrigerate until ready to prep this recipe.
  • Some of my readers enjoy this mixture eaten straight up, almost like a hash with the cream drizzled over top, rather than fussing shaping the mix into patties – give it a try!

Ingredients 411:

  • Cook the sweet potatoes in advance by baking whole. Simply place one or two sweet potatoes (depending on size) on a baking sheet lined with a little parchment paper (to catch drippings). Bake in a preheated 400°F oven for 40 to 50 minutes, until very soft when pierced with a knife or skewer.
  • The ground white chia helps the patties hold together. They can be made without the chia, but will be a little fragile and more difficult to flip. If you use the chia, be sure to use ground, not whole, white chia.

Kid-Friendly:

  • For kids, omit the chile in the sauté stage, and then before making the patties, remove a portion for your children. You can add the chile (raw, or cook it) or another spice to the remaining mixture to be served to the adults.

Pumpkin Seed Chipotle Cream

This cream has a smoky essence with an acidic hit from fresh lime juice.

Makes about 1 1/4 cups.

3 tbsp raw cashews
1/2 cup raw pumpkin seeds
2 tbsp freshly squeezed lime or lemon juice
smidgen fresh garlic (about 1/4 – 1/2 small clove)
1/4 + 1/8 tsp sea salt
3/4 cup+ 1 tbsp plain unsweetened non-dairy milk (almond or soy preferred)
1/2 – 1 tsp Dijon mustard
1/2 – 1 tsp chipotle Tabasco hot sauce (adjust to taste; I like 1/2 tsp)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients. If using a immersion blender, start on low speed and then work up to a high speed to finish blending (it will take several minutes of high blending to achieve a smooth consistency). Puree until very, very smooth, adding more milk or water to smooth out and thin, as desired. Be sure to blend this sauce long enough for it to become creamy smooth. Add additional Dijon and/or chipotle hot sauce to taste. This sauce is fairly thick while pureeing and will thicken with refrigeration. To use as a dip, simply make ahead and refrigerate for an hour or more before serving. If you prefer a thinner consistency, stir in extra milk or a touch of water.

Serving Suggestions:

  • This is an absolute must to spoon over Black Bean, Quinoa, and Sweet Potato Spicy Croquettes. It is also scrumptious with fried plantains. Peel and slice ripe (blackened) plantains on the diagonal and panfry in a smidgen of coconut oil over high or medium-high heat, seasoning with coarse sea salt, until browned and crispy, flipping as needed.

Now for some other recipes, from me and other chefs/authors/bloggers:

Moroccan Chickpea and Vegetable Phyllo Rolls with Maple Balsamic Sauce

Boulangerie Potatoes with Sauteed Fennel and White Beans – this dish almost melts in your mouth! The beans and fennel become buttery and soft, it is really a delicious, special entree. On page 116 of Let Them Eat Vegan.

Festive Chickpea Tart

No-fu Love Loaf

Chickpea Ratatouille

Moroccan Bean Stew – try serving this with my Kale-Slaw and some crusty bread. I did for a casual holiday dinner last year, and it was a great hit!

Freeform Tomato Tart with “Goat Cheese” and Basil from Ricki Heller

Lightened Up Spring Stuffing from Angela Liddon

Sweet Potato and Red Lentil Cakes with Pumpkin Pesto from Christy Morgan

Bow Tie Pasta Primavera with Avocado Pesto from Kathy Patalsky

Vegan Avgolemono (Greek Easter Soup with Lemon) from Gena Hamshaw

Jackfruit and Sweet Potato Enchiladas from JL Fields

Socca with Kale Pesto from Nicole Axworthy

Have you tried the croquettes from LTEV yet? What are Easter menu plans? Do you have a fabulous recipe to share? If so, add the link!