BOWLS BOWLS BOWLS!

Bowls, bowls, bowls (thats what I call them) are one of our favs to whip up on a busy work night.  It’s very simple to make and you can make a very colorful, nutritious meal in no time at all.  I mean look at all of these beautiful bowls.  You can use whatever grain, veggies, tofu or no tofu haha, edamame or nuts you have on hand.  The combinations are endless!!

First, choose the grain:

Pearled farro, quinoa, brown rice, white rice.

I have to say pearled or perlato farro is my personal fav.  Pearled cooks faster than the regular farro because the the outer layer is peeled off, so make sure you buy the pearled, otherwise, you’ll be cooking your farro for A LOT longer to get it tender. We buy ours at the local grocery store, Harmons, in the bulk section.  My hubby is the master at cooking farro.  This is the way he likes to cook it—

Pearled Farro Recipe

Makes 4 small servings

Wash the farro throughly.  Farro 3 to 1 ratio vegetable broth to farro, so 1 c. farro to 3 c. broth.  Bring to boil, turn heat down to minimum, put lid on and cook 15 min, drain off access liquid

It’s that easy and so tasty.

If you choose to make quinoa.  The Vegan Corner has the best recipe:

http://www.thevegancorner.com/how-to-cook-quinoa/

Or here is his recipe for Quinoa:

How to cook quinoa

INGREDIENTS:

1 cup quinoa (6oz)

1½ cup water (12.5oz) (I like using vegetable broth)

INSTRUCTIONS

  1. Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
  2. Place a small pot over high heat, pour in the water and bring it to the boil.
  3. As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
  4. Lower the heat to the minimum and cook the grains for 15 minutes.
  5. Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
  6. Fluff the quinoa with a fork, transfer it onto a dish and spread it. This will stop the Quinoa from coking any further.

If you choose to make brown or white rice, you can cook according to directions or in your rice cooker.

Next–choose your veggies:

Broccoli, butternut squash, cauliflower, asparagus, onion, mushrooms, carrots, tomatoes, corn, peas, beans–just any veggies.  You can prepare them by steaming them, roasting them in the oven at 425 for 20-30 min and sprinkle them with a bit of vegetable broth.  Make sure your veggies are cut the same size to equalize cooking times because some veggies cook faster than others.  You can put your veggies in columns on the cooking sheet and pull out the ones that cook faster.  Cover with foil to keep warm.

The last step:

Choose a crunch and a sauce (if you want sauce :).

For the crunch and a little protein:

Edamame, cashews, peanuts, or you can add some tofu and/or beans here too.

This is my favorite BBQ sauce because it has no oil and I can read all of the ingredients ha.  Always a good sign of a good product.  I found this brand at Harmons, but I’m sure other grocery stores have it too.

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I am also in love with this Miso Tahini Sauce in my Isa Does It Cookbook.  This is the recipe:

Miso Tahini Sauce

For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water

Place all ingredients in Vita Mix or other blender and mix well.  Start with 1/2 c water and add more.

I hope you enjoy these bowls as much as we do!  Please tag me on Instagram @itsapegslife when you make this recipe.  I want to see what you come up with :).

Chinese Braised Mushrooms and Tofu

When I talk to most people about tofu their reaction is–EWWWWW GROSS, but you’ve got to try this recipe and that EWWWWW will turn into a YUMMMM!!  The marsala, the mushrooms, the garlic chili sauce all combine to make a delicious combination of flavors that disguises the tofu and is oh, so good!  Seriously, you’re going to LOVE this recipe. My DH gave it a 9.5 and I did too!  Yes, it was THAT good!  A 10 is reserved for those special over-the-top recipes–this one is close :). The original recipe is from eatingwell.com.  I have adapted it a bit though.  And just a side note, my dining room light went out last week, so while the new one was in the works, we ate by candlelight. LOL romantic, right? (see pics below 🙂  Enjoy this recipe.  It’s a definite keeper!

Chinese Braised Mushrooms & Tofu

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Source: eatingwell.com

Course: Main Course

Prep Time: 30 min

Total Time: 30 min

Serves:

Ingredients:

  • 4 cloves garlic minced
  • 1 teaspoon minced fresh ginger (optional)
  • 3-4 c. mushrooms of choice or a combination, coarsely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons dry marsala
  • 1 tablespoon chile-garlic sauce (see above bottle, buy at any grocery store)
  • 1 14 cups mushroom broth or vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons brown sugar
  • 1 14-ounce package firm tofu cut into 1/2-inch cubes
  • 1 c. raw cashews coarsely chopped if you like, but I just left mine whole

Directions

  1. Heat some of the broth in a large saucepan over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, sauté for about 5 min or until water has cooked out of mushrooms, add cornstarch and stir for about 1 min until its mixed well with the mushrooms.  Stir in marsala and cook until alcohol burns off (about 2 min) and add chile-garlic sauce, stir and cook for one min and then add remaining ingredients.
  2. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.  Serve with brown rice and enjoy!

The candlelight dinner 🙂 and the new light fixture that I LOVE!!  A special thanks to my DH for installing it :).

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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Source: pastabased.com

Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale

Ingredients

  • 1 lb grape tomatoes
  • 12 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 14 cup nutritional yeast
  • 14 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 tsp salt
  • 12 tsp pepper

Directions

  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.

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Mushroom Bourguignon SOOOOO GOOOOOOD!!

I hope you all had an amazing Christmas. We had 1 out of 5 kids home this year and it was a quiet, but a very nice holiday! We made this amazing recipe for Christmas Eve and it was so incredible. My sister-in-law, Tami, said this recipe was amazing and so I decided to give it a try for a nice holiday dinner. This recipe is a must! Seriously! If you have not made a vegan recipe yet, please try this one. It is a top notch comfort food that will leave you so satisfied that you won’t even miss the meat!

MUSHROOMBOURGUIGNON

Taken from veganosity.com

• VEGAN MUSHROOM BOURGUIGNON

• Remember Julia Child’s famous Beouf Bourguignon? Well, we’ve taken that cozy winter dish and made it vegan, and it’s fabulous, if we do say so ourselves. Portobello mushrooms take the place of the beef, because they’re thick and chewy with just the right umami flavor.

• It takes a bit of time to simmer the vegetables and sauce, but it’s not difficult.

Ingredients:

• 2 tbsp (30 ml) olive oil, divided (I omitted the olive oil and used a bit of vegetable broth)

• 2 lb (907 g) mushroom caps (we prefer baby Portobellos), stems off and sliced thick

• 6 large carrots, peeled and sliced into 1 inch(2.5 cm) circles

• 1 large yellow onion, peeled and diced

• 1 large shallot, peeled and sliced thin

• 2 garlic cloves, peeled and minced

• 2 cups (480 ml) vegetable broth

• 1 ½ cups (360 ml) red wine

• 1 tbsp (15 g) tomato paste

• 2 tsp (5 g) ground sea salt, or to taste

• 2 tbsp (5 g) fresh thyme leaves, plus extra for garnishing

• 2 tsp (1 g) dried Italian seasoning

• Black pepper to taste

Instructions:

1 Fill a pasta pot with water and heat on medium to warm the water.

2 Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.

3 Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.

4 Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.

5 In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.

6 Turn the heat for the pasta water to high and bring to a boil.

7 Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.

8 Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

Enjoy!! Also, I want to thank all of you for visiting my blog and referring your friends. I’ve been receiving some very sweet, encouraging notes and I’m so grateful. This Christmas my sweet neighbor wrote me a card thanking me for my blog and gave me this amazing vegan cookbook that I can hardly wait to try.

Look at that carrot cake!! I am thrilled and can’t wait to make and share some recipes! Again, thanks so much for visiting!

Gluten-Free Vegan Pumpkin Banana Bread!

I have to say a word or two about this recipe.

1st–You’re going to be sooooo tempted to eat this straight out of the oven while its hot, BUT RESIST!!  Don’t do it!! Unlike the usual pumpkin bread recipes, where you love a nice hot slice freshly baked, this recipe needs to sit in the refrigerator over night and even the following day, it is so moist and so good.

2nd–Just because it has pumpkin and banana in, don’t use that as an excuse to eat the whole loaf LOL.

I love Chocolate Covered Katie’s recipes.  You may want to check out her site as well.  She has some awesome desserts for the holidays.  Also, for an oil free option, I left out the oil and used almond milk and it was delicious!  Enjoy!

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Pumpkin Banana Bread

Source: chocolatecoveredkatie.com

Course: Breads

Yield: Yield: 12-16 slices

Ingredients

  • 2 cups flour – I like oat flour (240g)
  • 1 tsp baking soda
  • 34 tsp baking powder
  • 34 tsp salt
  • 12 tsp each: cinnamon ginger, pumpkin pie spice
  • 1 12 cup mashed, overripe banana (360g)
  • 12 cup pumpkin puree (120g)
  • 12 cup pure maple syrup honey, or agave
  • 116 tsp uncut stevia or 2 tbsp sweetener of choice
  • 13 cup oil or milk of choice
  • 2 tsp pure vanilla extract
  • 12 cup chocolate chips optional

Directions

  1. *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
  2. Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.

Amount Per Serving (1)

  • Calories: 92

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Sweet Potato and Beet Green Soup with Farro

So first off in this post, I have to give a shout out to my girl, Natalie’s, study group friends at Utah Valley University :).  I have a new group of fans :).  Love it!  Anyway, they made my day.  I always love it when I get feedback from you about trying my recipes and your success or failure when trying recipes I post (hopefully not so much failure as success LOL).  If you ever have any questions about recipes that are on the blog, please ask away!!  I love helping friends discover their some times hidden talent of cooking. :).

Whenever I ask anyone if they have tried farro, which is my new fav, by the way, friends always say, “What is farro?”.  Farro is a grain, similar to wheat, but it is not gluten free, so I’m sorry about that for all of you celiacs friends.  It is perfect in this soup recipe. My hubs and I think it is so hardy and oh, so so good!  You’ve got to try it.  It’s also a great source of iron and extremely high in fiber. I’m going to be posting more recipes with farro just because I LOVE IT!!

One thing I would do different next time in this recipe is add a can or two of white beans.  I added this ingredient to recipe as an option.  I think it would be the icing on the cake haha.  I loved this recipe and will definitely be making it again!

Also, I decided to use my Instant Pot to speed things up a bit, but I cooked mine a tad bit too long.  I used the “soup” setting and I set it for 15 min.  I think 10 min would be perfect.  I’m still trying to perfect my cooking technique with the Instant Pot.  We are very slowly becoming friends hehe.

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Sweet Potato And Beet Green Soup with Farro

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Adapted from a willcookforfriends.com recipe

Course: Soup

Prep Time: 15 min

Cook Time: 45 min Stovetop or 15 min total Instant Pot

Total Time: 1 hr Stovetop or 45 min Instant Pot

Yield: 8 servings

Serves: 8 Scale

Ingredients

  • 1 small yellow onion diced
  • 1 bunch beet greens (from about 4-6 beets) washed, stems removed and diced, leaves roughly chopped (steamed for approximately 4 min and submerged in a cold bath to shock it) I did not cook my stems but saved them to saute with the onion and garlic.
  • 3-4 cloves garlic minced
  • 3 medium sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
  • 12 tsp. each ground cumin, sweet paprika, and tumeric powder
  • 1 cup farro
  • 6 cups low sodium vegetable stock
  • 2 cans white beans (optional)
  • 14 cup fresh parsley chopped (2T. dried parsley)
  • Salt and pepper to taste
  • green onions for garnish

Directions for stovetop:

  1. In a large pot, add a little of the broth, onion, beet stems, garlic, and a big pinch of salt. Saute for about 5 minutes, or until the onions have begun to turn translucent. Add the cumin, paprika, and turmeric, and cook for another 1-2 minutes to toast the spices.
  2. Add the sweet potato and farro, followed by 5 cups of stock. Bring to a simmer, then cover and reduce the heat to low. Cook for about 45 minutes, or until the farro is tender.
  3. Add in the cooked beet greens, and cook until the greens are nice and warm.  It won’t take long, just 1-2 min. Add salt and pepper to taste, and if the soup is too thick, a bit more water or stock. Stir in parsley at the very end.
  4. Soup can be served immediately, or cooled down and stored in the fridge for up to five days, or the freezer indefinitely. The farro will continue to absorb some more liquid as the soup cools, so if you reheat it and it seems too thick, add a bit more water or stock, and adjust the seasoning if necessary.

Directions for Instant Pot (IP):

  1.  In the Instant Pot add a little of the broth, push the saute button and wait until the IP heats up and add onion, beet stems, garlic, and a bit pinch of salt. img_9868
  2. Saute for about 5 min, or until the onions have begun to turn translucent.  Add cumin, paprika and turmeric, and cook for another 1-2 min to toast the spices (this is what we call blooming the spices and you can smell how fragrant they are and it’s delightful :).
  3. Add the sweet potato and farro, followed by 6 cups of stock.  img_9870
  4. Cover with the lid and lock it (on mine, you hear a chime sound when it locks) and push the cancel button, and now push the soup button and adjust the time to 10 min. Now you just have to wait…………..BUT while I waited I couldn’t help but treat myself to a slice of this delicious banana pumpkin bread haha.  I was starving after work.  I’ll share the recipe very soon :).  It’s delish!  Anyway, I digress haha.img_9872
  5. After the IP beeps, release the pressure and wait for it to all release and then remove the lid.  Add the canned beans (optional) and cooked beet greens, stir and taste, but be careful not to burn your mouth.  It’s crazy hot!  We topped ours with a few green onions and it was so good!  Enjoy!

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Vegan Roasted Red Pepper Pasta

 

Last week I made a recipe that my sister-in-law, Tami, referred to me and it was delicious and quick.  Love those kind of recipes after a busy day at work :). This is a recipe to keep in mind when you’re carb loading before your next big endurance run/ride :).  Enjoy!

Vegan Roasted Red Pepper Pasta (optional GF)

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10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Source: minimalistbaker.com

Course: Main Course

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr

Yield: 4

Serves: 4

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  • 2 red bell peppers (~119 g each)
  • 2-3 Tbsp (30-45 ml) olive oil (I did not use oil — optional)
  • 2 shallots finely chopped (~1/4 cup or 40 g)
  • 4 cloves garlic finely chopped (2 Tbsp or 12 g)
  • Sea salt and ground black pepper to taste
  • 1 12 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp (6 g) nutritional yeast
  • 1 12 Tbsp (10 g) cornstarch or arrowroot powder, (or other thickener of choice)
  • optional: Pinch red pepper flake (for heat)
  • 12 ounces (340 g) gluten-free or non gluten free 🙂 linguini or spaghetti noodles, (or other noodle of choice)
  • Vegan Parmesan (easy to make; google it 🙂
  • Finely chopped fresh parsley or basil (optional)

Directions

  1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.img_9813
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.img_9814
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil (optional), salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.img_9815
  8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

Amount Per Serving (4)

  • Calories: 487
  • Protein: 14g
  • Sugar: 4g
  • Carbohydrate: 75g
  • Fat: 14g
  • Sodium: 365mg
  • Fiber: 10g

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Peg’s Three Bean Soup

This time of year makes me crave some good soup! The other night I came home from work and started throwing some deliciousness in a pot thinking that it wouldn’t be all that great, BUT it was so so good! Enjoy!


Sauté together:

1 yellow onion

1/2 jalapeño

3 garlic cloves

1 teas. cumin

1/2 teas. chili powder

Salt and pepper

A little vegetable broth for sautéing.

After the onion is translucent, add the following:

1 large 25 oz can pinto beans

1 15 oz can garbanzo beans

1 15 oz can black beans

4 c vegetable broth

1 15 oz can diced tomatoes

1 15 oz can of sweet corn or you can use frozen corn as well

Simmer for approxima 30 -40 min and serve with Costco uncooked Tortillas, cooked of course :), avocado, vegan sour cream, and fresh green onion on top.  You may want to add more cumin and salt and pepper as well to taste.

Enjoy!!

Our First Vegan Thanksgiving Did Not Disappoint!!! 😁

Thanksgiving was very different this year for Dane and I. Traditionally, we would eat all of the traditional fare with all of the fixings, but this year we have been feeling so great with our new way of eating that we tried not to go off plan. Dane did not budge but I sometimes believe in the 90/10 rule or probably more like 80/20 rule 😂.  We had all of our family here for the big event and it is BIG at our house, especially since it is my most favorite holiday of the year. I love all of the fuss!


My family, of course, wanted the traditional thanksgiving meal so I tried to compromise to make everyone happy. I did make the traditional turkey, which I posted the recipe a few weeks ago. It is seriously the most moist and juicy turkey you will ever eat. My family loves it each year. I made a stuffing recipe that was vegan, no oil. I know, it was tricky but with a little white wine and vegetable broth, it was a success! My son-in-law, Garrett, made it and did a fantastic job. Ohmyveggies.com has an amazing recipe for Super Vegan Traditional Stuffing and everyone thought it was great. Mashed potatoes were made with no butter but with a bit of almond milk and Dane made the most delicious gravy—mushroom gravy, which is his own concoction. He’s still working on the recipe but a lot of our family had it and said it was delicious. I loved it. I did make the traditional gravy to go along with the turkey for those that wanted it. The beans were steamed and were delicious by themselves. We had vegan rolls, which did have some vegan butter that was called Earth Balance-soy free dairy free. They turned out to be scrumptious. One of the things that is a must on Thanksgiving is the traditional Watergate salad that my mother would make each year.  It reminds me of her and I love it. She’s been gone for more than ten years now and her Watergate salad legacy lives on! It’s like a small piece of her is here with me. She loved thanksgiving too and it’s a time when my family would gather each year. I miss it. 


And ahhhhh the pies! That’s when I caved. Banana cream pie is a fav and I also love pumpkin pie, but had requests for pecan pie and apple, so I made those too. I decided to do a vegan pumpkin pie and try a recipe from the minimalistbaker.com, which was a recipe that I thought I had tested the week before, but nope! Wrong recipe!! Not my fav, I have to say, and I was pretty disappointed. I also tried a vegan banana cream pie from that site that I didn’t like either, so I made the traditional banana cream pie! Seriously, I just love it and I also love coconut cream pie. All in all, it was a success and the new way of eating did not disappoint this holiday fare :). Cheers to healthy living!

Moist Thanksgiving Turkey–Brined Roast Turkey w Sage Butter Rub

Okay peeps!  I had to do it!  For all of you carnivores out there :).  Seriously, though, who likes dry turkey?  Ummm NOT ME!  LOL.  I have used this recipe for several years now and every Thanksgiving I get oooooo’s and ahhhhh’s and yummmm’s about it.  This is definitely one of our family’s favorites for Thanksgiving.  I hope you like it :).  Oh, and over Thanksgiving break, don’t forget about the plantoeat.com sale.  It’s only ONE time a year, so take advantage of it and enjoy the turkey :).

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Brined Roast Turkey with Sage Butter Rub

If you’re planning to make a brined turkey, make sure you don’t buy a kosher turkey, which has already been treated with salt. Serves twelve to fourteen. Yields about 1/2 cup rub.

Source: finecooking.com

Course: Main Course

Cuisine: American

Serves: 12 Scale

Ingredients

  • For the brine and turkey:
  • 1 cup kosher salt
  • 14 cup granulated sugar
  • One 14-lb. fresh natural turkey; giblets removed and reserved
  • Olive oil as needed
  • For the sage butter:
  • 12 cup unsalted butter at room temperature
  • 2 Tbs. chopped fresh sage
  • 14 tsp. kosher salt
  • 14 tsp. freshly ground black pepper
  • 14 tsp. Bell’s poultry seasoning (optional)

Directions

  1. Make a basic brine: In a 6-qt. or larger pot, combine the 1 cup kosher salt, 1/4 cup sugar, and 2 qt. cool water. Put the pot over high heat and stir occasionally until the salt and sugar dissolve. Remove from the heat and let cool. Stir in another 2 qt. water and chill in the refrigerator.
  2. Soak the turkey in the brine: Remove the neck, giblets, and tail (if present) from the turkey; reserve them for making the turkey broth. Discard the liver. Rinse the turkey well. Double up two turkey-size oven bags and then roll down the edges of the bags a bit to help them stay open. Put the bags in a heavy-duty roasting pan and put the turkey, breast side down, in the inner bag. Pour the brine over the turkey (have someone hold the bags open for you, if possible). Gather the inner bag tightly around the turkey so the brine is forced to cover most of the turkey and secure the bag with a twist tie. Secure the outer bag with a twist tie. Refrigerate the turkey (in the roasting pan, to catch any leaks) for 12 to 18 hours.
  3. Make the sage butter: In a medium bowl, stir all the ingredients until well combined. Refrigerate if making ahead.
  4. Roast the turkey: Heat the oven to 350°F and position a rack in the lower third of the oven. Remove the turkey from the brine, rinse it very well, and pat it dry with paper towels. Discard the brine and oven bags. With your hands, gently loosen the skin from the turkey breast and legs, being careful not to tear the skin. Use one hand to distribute the sage butter under the skin and use your other hand outside the skin to massage and smooth the butter as evenly as possible over the turkey breast and as much of the legs as you can get to. Tuck the wings behind the turkey to secure the neck skin and loosely tie the legs together. Rub the turkey all over with a light coating of olive oil, and sprinkle lightly with salt (to help crisp the skin). Put the turkey, breast side up, on a roasting rack in a heavy-duty flameproof roasting pan. Put the pan in the oven, with the legs pointing to the back of the oven, if possible.
  5. After the turkey has been roasting for 1 hour, begin rotating the roasting pan (for even browning) and basting the turkey with pan drippings every 30 minutes or so. If there aren’t enough drippings to baste with at first, use a little olive oil until there are drippings. The turkey is done when an instant-read thermometer inserted in the thickest part of the thigh registers 170°F and the juices run clear when you remove the thermometer. Check the temperature in both thighs; sometimes one thigh will be done before the other. The total roasting time will be about 3 to 3 1/2 hours. Transfer the turkey to a carving board, tent it with foil, and let it rest while you make your mushroom gravy.

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