Um, wow guys. Seriously. See that not-so-good picture up there? That’s because I was like, “yeah whatever who needs a pic OM NOM NOM”

I devoured a plate, and then another . . . and then I had to get more! It’s pretty amazing stuff! This is the ‘you-won’t-believe-it’s-vegan’ dish to fool your omni friends. Or, if *you’re* the omni, this is an awesome way to get your rich creamy alfredo deliciousness, without the killer dose of cholesterol and saturated fats. Everyone wins – especially your taste buds!


Ingredients
1 lb pasta of your choice

small head of garlic, maybe 4-6 cloves

small-medium white onion
1 tablespoon cooking oil
1 tablespoon cooking wine (I used dry vermouth)

1/2 cup Earthbalance™
2 cups alternative milk
1 tablespoon lemon juice
1 tablespoon cooking wine (I used dry vermouth)
1 heaping tablespoon nutritional yeast
1 teaspoon sea salt
1/2 teaspoon black pepper, plus more to your taste level
1/4 teaspoon nutmeg
1 12-ounce pack firm Silken tofu

5-6 tablespoons corn starch

1 cup frozen peas


Instructions
Preheat oven to 450. Wrap the garlic cloves in tin foil and place them on the center oven rack to roast. They’ll need about half an hour or so – set a timer or remember to keep an eye on them! You should smell ‘em when they’re ready, mmmm.

While the garlic is roasting, dice your onion. Place a pan over medium heat and add the oil. Sauté the onion until glassy, then reduce the heat to low and add 1 tbsp of the wine. Continue to cook until the wine reduces and the onion has browned (NOT burnt! be careful!)

While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. When the garlic is done, remove it from the oven and unwrap. You’ll need to let it cool a bit or you’ll burn your finger tips. Carefully squeeze the mushy roasted clove goo into the mix. Add the onions. BLEND!

Put on a pot to prepare the pasta. I’m sure you don’t need instructions for this part.

Put on a small saucepan over medium-low heat. Transfer the sauce from the mixer to the pan and allow it to warm. Spoon the cornstarch into a small bowl and then add enough of the sauce mix to create a thick paste. Slowly stir this into the sauce to thicken it up. Allow it to continue heating, stirring frequently to avoid bottom burn.

When the pasta is done and drained return it to the cooking pot. Pour in the peas and the sauce, mix well, and serve! Eat until you’re blue in the face!

Mid-winter is perfect porridge season. And as you all know, I love me some hot mush – like Earl Grey Oatmeal or Thai Rice Porridge. This newest creation is just as delightful, with hints of spring that are just enough to tease of the coming green . . . a few months down the road. The fresh mint is key here. Luckily, I brought my little bush indoors for fall, and it’s managed (just barely!) to keep on kickin’!


Peppermint Porridge For One

Ingredients:
1 cup water
1/2 cup cereal (I think a finer mush, like oat bran or cream of wheat or farina, works best here – but oats will do as well)
a few sprigs of peppermint

Assorted add-ons, like alt milk of choice and brown or cane sugar / maple or agave syrup.

Instructions:
In a small sauce pan, mix cereal and water and bring the to a boil. Reduce heat and simmer until thickened and ready, about 3-5 minutes. You may want to stir a few times to prevent sticking.

While the cereal is cooking remove the peppermint leaves and dice them. Stir the peppermint into the finished cereal, just before serving. Top with your favorite alt milk and sweetener (I like hazelnut milk and agave in this one).

Enjoy while appreciating the rain, and dreaming of the spring!

Thanksgiving is my favorite holiday, because it’s secular, it’s personal, and it’s all about family (and food!). But I know that for a lot of veg*ns, this is a very stressful time of year. It can be hard to hang with the omni relatives, nibbling on lettuce and cranberry sauce and feeling altogether left out. So this year, whether you’re bringing a dish to join in with the family, or creating a whole meal to share with your ‘family’ of friends, you can make sure it’s amazing with these ethical edibles.


Entrées

• If taking on a main course seems overwhelming, never fear – you have options! There’s the ever-prevalent Tofurkey, available at Trader Joe’s, Whole Foods, and online. There’s also the amazing Celebration Roast from Field Roast, a soy-free ‘grain meat’ company. This one is a bit harder to find, but it’s often at Whole Foods, and online ordering is always an option.
• For the more adventurous, you can create your own, homemade Un-Turkey. Here’s an awesome seitan roast recipe, and here’s an amazing instructional video.
• I also love the idea of stuffed gourds for Thanksgiving! If you’re fond of traditional flavors, you’ll love this recipe, complete with video, from Compassionate Cooks. But, if you’re into something a bit more exotic, these Moroccan Couscous Stuffed Squashes sound amazing! (just replace the butter with margarine and the chicken broth with veggie stock).
• Finally, I’m super in love with the look of this Celebration Pot Pie With Pumpkin Biscuit Crust from Susan at the FatFree Vegan Kitchen.

Sides

• Stuffing! Mmm, I love stuffing. This Sausage Stuffing looks divine, as does this mouthwatering trio of options.
• Vegan mashed potatoes are really easy – just sub alt milk and Earthbalance™ for dairy milk and butter. But if you’d rather go a non-traditional route, why not trying these Crash Hot Potatoes or Bubble and Squeak Cakes from Vegan Yum Yum.
• And what are potatoes without gravy?! You can find a super simple gravy recipe over at VegWeb, and a slightly more complex mushroom gravy recipe from Isa over at the Post Punk Kitchen. Plus, here’s a gluten free gravy from Book Of Yum.
• Green beans are pretty integral, right? Here’s a few of my favorite dishes I’ve come across: This Green Bean Casserole from the FatFree Vegan Kitchen, and another Green Bean Casserole from Vegalicious.
• And finally, the candied yams (or other such sweet potato delicacy). Another one from Susan at the FatFree Vegan Kitchen, this Pecan Topped Sweet Potato Casserole looks great. And don’t forget, marshmallows aren’t vegan, but you can find incredible Dandies available online here.

Desserts

• The Vegetarian Times offers an easy Pumpkin Pie Recipe.
• Here’s another Pumpkin Pie Recipe, this one soy-free and gluten-free too, woo-hoo!

Whew! That should set you up pretty nicely. Happy Thanksgiving!

Continuing with our theme of seasonal eating, I offer another hot breakfast. This one is inspired by one of my favorite cuisines: Thai. Hearty with rice and sweet with coconut, it’s a real treat on a cold crisp morning. Not to mention the mango, which is just a delight these days (something about orange fruit is such a pick-me-up when it’s cold outside).

This is a great ‘leftovers’ dish, perfect for the morning after a curry feast. Last night’s brown rice, the tail end of the coconut milk, and bingo: you’re in business.





Ingredients:
1 cup cooked rice
1/2 cup ‘porridge-y’ cereal (cream of wheat, oat bran, etc)
1 tablespoon ground flax seeds
2 cups water
about 1/4 can (1/2 cup) coconut milk, or more to taste

1 tsp cinnamon
pinch of nutmeg
1/2 teaspoon vanilla

sliced mango (frozen is more appropriate this time of year)
maple syrup to taste
optional banana

Instructions:
Place the rice, cereal, flax meal, and water into a small sauce pan. Bring to a boil, stirring, and reduce heat. Continue to simmer, stirring occasionally, until it has thickened up nicely. Add the coconut milk, vanilla, and spices. Continue to stir as it thickens again. Remove from heat.





Top with maple syrup and sliced mangoes. Add bananas if you’d like (I did!), or anything else you can imagine. Serve immediately, and enjoy!

I married a serious lentil lover. I think, if he could, Damian would eat this soup 3-5 nights a week. He requests it constantly, and lucky for him it’s an easy make. Unlike a lot of soups, this one comes together in well under an hour. It’s a super-hearty, super-healthy, and many many levels of delicious.


Ingredients:
2 ribs of celery
2 skinny carrots
1/2 yellow onion
2-4 cloves garlic
1 tablespoon olive oil

1 bay leaf
1 tablespoon oregano
1 tablespoon basil

1 cup green lentils
1 large tomato, diced
4 cups veggie broth or water, more as needed

handful fresh spinach
1 tablespoon red wine vinegar
salt and pepper to taste

Instructions:
Dice the veggies and sauté the mirepoix, garlic, and olive oil in the bottom of a soup pan. When onions are glassy, add the bay leaf and spices and continue to sauté another few minutes.

Add the lentils and stir them into the sautéing veggies. Keep stirring them around for about 2 minutes (add more oil if needed). Add the tomato and broth, reduce heat, cover, and simmer for an additional 20ish minutes, until lentils are tender.

Before serving, stir in the spinach and vinegar. Spice as you wish.

Serve steaming in an old chipped mug, with a huge hunk of crusty bread.