Vegan Thanksgiving Recipe #4: Fig-Pecan Suffed Acorn Squash

This recipe is totally not my own. I saw this online and couldn't help but want to make this immediately. I found this on Tiny Green Mom, a wonderful site with a little bit of everything, from crafts to cooking, all with the focus of organic & eco-friendly living. This might be the recipe I'm most excited to try.

From Tiny Green Mom's blog.

Ingredients:
2 acorn squash (halved lengthwise & seeded)
1 Tbsp olive oil
salt & pepper
3 Tbsp "butter"
1/3 cup agave nectar (you can find this in the baking aisle near the sugar & flour)
3/4 cup dried, de-stemmed figs (chopped)
1/3 cup pecans (chopped)
1/2 tsp cinnamon
1/4 tsp nutmeg

Directions:
1. Preheat oven to 350
2. Rub insides of squash with olive oil & sprinkle with salt & pepper.  Turn upside down onto a foil-lined cookie sheet. Bake 30-40 minutes (or until soft).
3. Mix remaining ingredients in a bowl.
4. Remove squash from oven and turn right side up. Fill halves with fix mixture.
5. Bake for 25-30 minutes until soft & bubbly.
6. Let cool & enjoy!

Vegan Thanksgiving Recipe #3: Curried Corn & Red Pepper

Ingredients:
4 cups of corn
1 sweet onion
3 red bell peppers
1 1/2 tbsp olive oil
2 garlic cloves
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon curry powder
Salt & pepper to taste

Directions:
In a skillet on medium-high heat, saute bell peppers in olive oil. Once cooked (don't over-do it, leave a little crunch), add the corn and turn to medium heat. After 5 minutes add all of the seasonings.

Easiest side dish EVER.

Vegan Thanksgiving Recipe #2: Vegan Mashed Sweet Potatoes

Ingredients:
4 Sweet Potatoes
1/4 cup "butter"
1/4 cup soy milk
4 Tablespoons all-natural Maple Syrup (the real stuff!)
1 Teaspoon Cinnamon
3/4 teaspoon Nutmeg
2 tsp grated orange peel
1 Tbsp lemon juice

Directions:
Steam cubed sweet potatoes about 20 minutes or until tender
   -I leave the skins on my potatoes but I won't judge if you chose to peel yours first.
Mix with all other ingredients.

Easssyyyyyyy.

(Pictures will be posted from Thanksgiving day!)

Vegan Thanksgiving Recipe #1: Vegetable Pot Pie

This will be our main dish for our Vegan Thanksgiving! For a healthier version, skip the crust.

Ingredients:
Filling:
1 medium onion, diced up
5 carrots, peeled and diced
5 potatoes, washed, peeled, and diced into 1/2-inch chunks
1 tsp dried parsley
1/4 tsp ground thyme
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups vegetable broth
1 cup frozen peas
Extra Virgin Olive Oil, divided—3 tbsp, 2 tbsp
1/3 cup gluten-free flour mix (or sweet rice flour or potato flour)
1 cup soy milk
Optional :
3/4 teaspoon dried oregano
1 cup baby lima beans 


Crust: 
1 cup gluten-free flour mix
3/4 tsp sea salt
1 ¼ tsp baking powder 

1 cup soy milk

Directions:

Prep work first! Prep the potatoes and the veggies. Clean, peel, and dice them.  Then, mix 3 tablespoons EVOO and add spices.

In large, deep skillet, heat 3 tablespoons oil & add onions, carrots, potatoes, parsley, thyme, sea salt, and pepper.  Allow to cook on medium-low or medium heat until veggies are softened.  About 10-15 minutes.

Then put the veggies mix into a bigger pot, then add the vegetable broth and bring to a boil.  Allow mixture to simmer for 2 minutes, then add peas & cook until tender (about 5 minutes.)

Preheat oven to 375.  In a saucepan, mix the 1/3 cup flour & 2 tablespoons oil until blended & heat on medium-low a minute until thickened.  Add the soy milk gradually to make a white sauce. When the mixture is almost thickened, add to the veggies mix.  When mixture is thickened nicely, pour into a greased casserole dish or pie plate.

In same saucepan as used before, whisk together flour, salt, baking powder. Gradually add in the soy milk to make the crust. Pour over top of filling in casserole dish or pie plate.  Even out the topping with a spatula, note quite going to the edge of the dish (leaving this space allows venting). **We usually end up making twice the pie crust to spread around because we love the extra crust! Place pot pie into oven and bake for 55+ minutes or until crust is lightly browned.