Thanksgiving In A Bowl

Hey everyone! I haven’t been posting much lately because life has been crazy. Kids are back in school, I’ve taken on more responsibilities at the school and in my own personal life. BUT trust me, this post was worth the wait!

I was inspired by Julie Hasson, who mentioned a Thankgiving Bowl, I knew that I needed to make more of her crack gravy to go with my veggies and mashed potatoes for Thanksliving. This gravy is so easy to put together- under 10 mins, but the taste? It tastes like you spent all day slaving over it. I was never a fan of gravy. Sure I’ve made it once or twice, but it would be in pasta’s- like walnut gravy, but I would never put it on potatoes. Well this recipe is a game changer. Simple for any night of the week meal, yet elegant enough for all your special holidays, events.

With permission from Julie, I am able to share her recipe that was inspired by Bryanna Clark Grogan. I highly suggest you pay her a site a visit too, as she has some awesome recipes.

I’ve used the crack gravy in two different recipes. One in Shepard’s pie, and the other Thanksgiving in a bowl. Ok, drinking it does not count as a dish- don’t judge, you’ll be doing the same.

For the potatoes I used about 4 medium russets, peeled and quartered, cook in the IP for 10 mins, natural release. Mashed the potatoes through the rice masher (your potatoes will taste like light fluffy clouds). I seasoned the potatoes with garlic powder (if you have time to roast some garlic DO IT!!! There’s nothing better than roasted garlic mashed potatoes), salt, pepper, added some vegan butter and almond milk.

For the veggies- I was lazy, I used frozen mixed veggies. Cook the amount you think is good, but about 2 cups. I used oil in my wok to saute the onions and veggies, and added about 1 tbs of tamari. Cooked until thawed and warm.

Now- for the Crack Gravy

Rich Brown Gravy
This recipe is my variation of Bryanna Clark Grogan’s Rich Brown Gravy recipe. Around my house, this gravy is referred to as “crack gravy” because it’s so addictive. If you like your gravy on the thick side, measure your oat flour and chickpea flour as rounded cups for this recipe.
Makes about 2 1/2 cups

1/3 cup nutritional yeast flakes
1/4 cup garbanzo bean flour
2 tablespoons oat flour (gluten-free or regular)
2 tablespoons soy sauce
2 1/2 cups water
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon dried parsley
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt, optional
Freshly ground black pepper, to taste
Ground white and black pepper, to taste

In a heavy saucepan over high heat, whisk together the yeast and flours, cooking until it smells toasty. Remove the saucepan from the heat, whisk in the water, soy sauce, salt, and onion, garlic, parsley, sage and salt, whisking until mixture is smooth. Return saucepan to the heat, whisking constantly over high heat until gravy thickens and comes to a boil. Reduce the heat and simmer for 2 to 5 minutes. Serve the gravy hot.

This can be made ahead and reheated.

Thank you Julie for my new addiction 😉

For the Shepard’s pie- mix the gravy in with the veggies, add potatoes on top- I cooked mine in the air fryer- so make sure you use a dish that will fit inside. You can pretty much use any dish that is oven safe. I used my Kitchen Aid mini casserole dish for this. Since everything was warm, I cooked at 180 for 10 mins, added some Follow Your Heart cheddar cheese cooked on 200 for about 5 mins.

For the Thanksgiving in a bowl- skip the air frying step. I did add some Sam’s Taco Crumbles by Butler Food.

I have to admit something. I am Canadian and I have never had poutine. I see poutine in the very near future. Crispy home fries, Crack Gravy some cheese. I’ll add some pico de gallo to it as well.

For those who haven’t celebrated Thanksliving yet- keep Julie’s recipe in mind. For those who have- consider it a must have at Christmas.

One last thing, I found the recipe on line over at Every Day Dish, Julie show you how to make it…. check it out!

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Vegan Snack Down, the double onion ring

The other week, a video about double decker onion rings popped up on my facebook page. It wasn’t vegan, but easy enough to make it vegan, as I was watching the video, I knew exactly what I was going to use. Of course, I re-facebooked it and said- now picture this but use flax egg and your fave vegan cheese. (You can search for the original recipe on tasty’s fb page).

Shane from Vegan with kids and I started chatting about how good they looked, and what we would use etc, gave each other a “hard” time and then #vegansnackdown was born.

We decided to challenge each other,  go out on social media, get votes to see who did it better, so please vote for me- #teambloggins  (I’ll even give you the recipe 🙂 To vote click Here and it will take you to our site. The voting post will be only a few posts down. Easy to find!

I have to admit- Tasty makes it look so damn easy- but they are a pain in the ass- but they are soooooooo good if you have the patience. You need to use white onion. Don’t waste your time with yellow as they will not hold up properly. I was able to get one onion ring, so I made single’s with the rest of the yellow onion slices. The next day I went out and bought white onion, chopped it up- and made my double deckers. White onion’s are more firm, you will break some but the hold up well when it comes to coating them.

Double Decker Onion rings

1/2 bag of  Enjoy Life Foods Plentils*

2 tablespoons of Manitoba Harvest Hemp seeds

1 to 2 WHITE onions

Chao cheese slices, sliced to fit your cut onion rings

Your choice of egg sub
Cut your onions to the thickness you want your rings.

Take your plentils put them in a ziplock bag, grab your rolling pin and squish them to resemble Panko crumbles, add the hemp seed, shake and pour into shallow dish.

Take two pieces of onion, stuff your cheese between the layers, keep going until you get the amount that you want assembled. Put on a parchment lined cookie sheet. Freeze for at least an hour.
Turn on the fryer. In one dish get you egg sub ready, in another shallow dish add your flour. Now the fun begins. Take a double decker dust it in flour, then dip in egg sub, dip in Plentil hemp mixture, dip in egg sub, dip in Plentil hemp mix.

I fry a few at a time. Watch them, they fry pretty quickly. 3-5 mins.

That’s it – make your favourite dip, you will be having a mouthgasm.

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Mozza Sticks

A bag of Daiya

1/2 bag of Enjoy Life Plentils*

2 tablespoons Manitoba Harvest Hemp

Melt the cheese, I add teaspoon of garlic powder and a scant 1/4 teaspoon of thyme before I melted the cheese. I put a bowl inside a slightly smaller pot. Keep stirring until cheese is completely  melted, pour melted cheese into a parchment lined bread pan, place in fridge for a few hours or over night to firm up.

Cut into sticks- use the directions and method for the onion rings for the batter and coating. Keep an eye on them they should be ready within 5 mins.  Enjoy with your fav dip and or sauce. (Recipe inspired by the Vegan Zombie)

Daiya actually makes it easier now than when I first making Vegan Zombie’s recipe – if you buy the blocks- just cut it up to desired thickness. Easy!
My fav dip  is to take 3 heaping tablespoons of Vegenaise, a teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of each dill and basil. Stir until blended, let set in fridge for at least a half hour. It is better the next day though.  (Inspired by Happy herbivore)

* for the double decker onion rings and mozzarella sticks I use Plentils margherita pizza flavour. The single onion rings are covered in Plentil sea salt hemp love.

Let me know what you think- I know you want to make them…… The singles might become a Friday night movie night snack with Daiya pizza. Oh the surperem one is so good!!

Stuffed Shells

I knew I had to make these, it’s been a long time since I’ve had shells and Ginny had me at broccoli. It did take some time to make only because I’m one of those people who do not like store bought sauces. I like making mine “fresh” even if I do cheat and use canned crushed tomatoes. It’s winter here and produce is so damn expensive. I will make more sauce in the summer with fresh tomatoes so I can freeze some for winter. If you are interested in a really good pasta sauce check this one out by Laura Theodore. I don’t add the wine, but I’m sure it would give it a little something extra (not that it needs it).

Now back to  Ginny’s shells. I used tofurky, as I realized my field roast sausage expired. Which still makes me mad, as it’s not cheap. Oh well…. Used daiya cheeze, but I’m sure follow your heart fiesta blend would shine here. I didn’t add mushrooms, because I’m not a big fan. And I didn’t blanch the broccoli as I knew it would cook in the pasta sauce, and I like a little crunch. Other than that I followed the recipe (trust me, use field roast as those sausages add extra flavor, I find tofurky to be on the bland side, my sauce was flavorful, so it made up for the lack of spices missing from the sausage).

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Would I make these again? Heck to yes!!!!!! Only like I said before, I will use field roast and follow your heart. I would also make the pasta sauce the night before, to make this an easier dish to put together. But 110% worth the time, and ummm….. the mess I made.

 

What do you like putting in your shells? Let us know, post a comment, and if you like what you’ve read- share it with your friends via social media. They might even make you some 😉