A Cruelty Free Holiday – Vegan Holiday Basics

A Cruelty Free Holiday – Vegan Holiday Basics

 What would the holiday season be like without our favorite family traditional foods?  That’s what it’s really all about isn’t it?  Finding time with our loved ones to talk and enjoy the foods we grew up loving and savoring for the fall?  My Mom has the most beautiful set of China that only sees the light of day on 2 days each year.  Thanksgiving and Christmas need to have a special menu for those times together.  Special for all.  These basic dishes I’ve put together have all the flavors of fall without the cruelty and expense of slaughter.  Baked, buttery potatoes.  Creamy Slaw salads.  Flakey crusts dripping with piping hot berries in syrup.  Why bring animals into that mix when the food is so fine without them?    Take a look:   Sliced Red and Sweet Potatoes with a touch of Sweet Peppers.   Adapted from a family tradition from both my husband and mine’s youth, it bakes up in minutes, has endless variations for veggies and will last the week while you rest your feet and enjoy your guests.  Christmas Rice – Wild Rice with Spinach and Pomegranates    Brussels Sprouts with Radicchio in a Brown Mustard Orange Glaze  …

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Crazy Cabbage & Cauliflower Slaw

Crazy Cabbage & Cauliflower Slaw

Slaw, slaw, slaw.  All summer long eh?  Here’s another colorful, flavorful version to try:   Fun Fact:  So here in Alaska right now, the sun sets at 10:30 PM and rises again at 2:30 AM…….kinda crazy?   Have a great weekend everyone.   Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

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BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner.  That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night.  Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found.  And it is especially complimentary to similar tastes and recipes as pork sausage.   Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves.  Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion. Gluten Free – Fat Free – and best of all – Cruelty Free.  Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?  These ‘cheezy’ bites bake up in under 30 minutes.  Bake ahead of time if you’re strapped for time and then just warm…

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Annie’s Potato Cauliflower Soup

Annie’s Potato Cauliflower Soup

First off, the winner of the Puro Coffee Giftpack is….. Judy Thomas!  Snowing here today and it is definitely time for a big bowl of steaming, healthy hot soup.  I first saw this soup a few weeks back on An Unrefined Vegan and I had to give it a try.  I am a huge Corn Chowder fan and this one fell into that line for me just perfectly.  I did leave my potatoes cubed instead of creaming all of them.  Other than that, Annie’s recipe was perfect for me.  Creamy without the cream.  Filling without leaving you bloated and sleepy.  It has a texture that cries out to be a wonderful meal on its own and then an even better left-over side dish with a big salad or more veggies.  A few red pepper flakes will wake it up and leave you asking for seconds.  Winter soups are so soul satisfying. You can fill up the pot with some wonderful seasonal vegetables, a little non-dairy milk, some seasonings and you’re in business for a quick and easy satisfying meal. I tend to make huge batches of soup so I can serve them up for a few meals and then freeze…

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Vegan Garlic Mashed Cauliflower

Vegan Garlic Mashed Cauliflower

Yesterday I stopped at a favorite local orchard on my way home from work and really hit the jackpot.  The biggest, most perfect looking head of yellow cauliflower I’ve ever seen.  It must have been more than 8 inches across.  What to make out of all that? I mean some people get excited going to Atlantic City?  I got dizzy just carrying this thing into the house I was so thrilled.  Okay, get a grip.  I was really just happy that I’d have a chance to play with the flavors and make up some creamy mashed spicy cauliflower for dinner this week.  Turns out a whole pot full still only used 1/2 the head….this thing is BIG!  I know I make too many spicy recipes.  We like it spicy.  But you can always just leave out the spice.  I wouldn’t.  But you can. Print Vegan Garlic Mashed Cauliflower Author: Angela @ Canned-Time.com Recipe type: Veggies & Side Dishes   Ingredients 2 cups of cauliflower florets, washed, steamed until softened ¾ – 1 cup of non dairy creamer *not vanilla or sweetened 4 oz. vegan butter, melted 4 oz. vegan cream cheese, softened to room temp. 1 tsp sea salt ½ tsp black pepper…

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