Care Packages from Yvonne’s Vegan Kitchen

Who doesn’t love to be thought of? And who doesn’t love to spoil themselves from time to time? Our NEW Care Packages are perfect for both occasions.

Now available on our website for purchase and shipping are seven different bundles of everyone’s favorite Yvonne’s Vegan Kitchen sweet vegan & gluten-free treats – and some that include our Vegan Goatless Cheese and Superfood Crackers!

The current line up…

The Week’s Supply Everything you could ever need. Chocolate Chai Cookies, Chocolate-Covered Donuts, & Thin Mints.

The Perfect GiftThe cult-classics: Chocolate Chai Cookies, Chocolate-Covered Donuts, Thin Mints, & Superfood Crackers.

Donuts & Thin MintsFor the chocolate lover! 3 Chocolate-Covered Donuts and 3 packs of Thin Mints.

Thin Mints, Chocolate-Covered Donuts, & Superfood CrackersTwo, two, and two… so you can share! 2 packs of Thin Mints, 2 Chocolate Covered Donuts, & 2 boxes of Superfood Crackers.

4 Cheeses & 3 Crackers and 4 Cheese & 4 CrackersThe ultimate vegan cheese & crackers setup! Our Vegan Goatless Cheese (cashew-based cheese, goat cheese-style) topped with dried cranberry & dill along with our Superfood Crackers that are packed with beneficial superfoods.

Cheese, Crackers, Cookies, Donut, & Thin MintsThe ultimate assortment of vegan & gluten-free snacks! 3 of our Vegan Goatless Cheeses (cashew-based cheese, goat cheese-style) topped with dried cranberry & dill,  2 boxes of Superfood Crackers packed with beneficial superfoods, 1 bag of Chocolate Chai Cookies, 1 Chocolate Covered Donut, and 1 pack of Thin Mints.

Click here to order and explore all of our offerings!

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Guilt-Free Yet Irresistible Thanksgiving Recipes To Try This Year

Over the years, I have shared some of my favorite Thanksgiving recipes — healthy, yet utterly satisfying takes on traditional turkey day fare that dare I say, taste better than their original counterparts! Here is the ultimate vegan and gluten-free Thanksgiving recipe roundup that you may want to try this year, no matter your guests’ dietary preferences.

Arugula and Persimmon Salad

When I was a kid and my mom gave me a persimmon to try for the very first time, I was surprised it didn’t taste like a tomato, as persimmons very much resemble tomatoes. As I observed closely, there were specks of brown in the fruit—almost as if God/theUniverse had sprinkled the fruit with cinnamon and it was naturally occurring, embedded into the fruit. Hence, my initial childhood conclusion that cinnamon derived from per”cinnamon”s—hello, it’s in the name, duh! As I grew perplexed and analyzed that it was probably a silly idea since we had cinnamon sticks to stir hot apple ciders and Mexican hot chocolates with, and we actually had to ground cinnamon sticks to add into recipes I thought, “what a coincidence” and how beautiful of God to just sprinkle fruit with cinnamon and make a star shape design for us to see (when slicing the fruit horizontally). I just left it at that—a coincidence and viewed them as two separate things. Besides, how in the world would one be able to extract specks of cinnamon from the persimmons. Oh silly, silly me!

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🙈
😁

Fast forward 30 years when I had my twin nephews try persimmons for the first time, I told them the story I just shared with you, and they asked where cinnamon came from. Since I never looked it up, I turned to one of my fave instructional learning tools, YouTube , and we learned that cinnamon is made from the barks of trees, rolled up by people in a forest (well at least the people in a forest in the video we watched). It’s a very timely process and I could not believe how much effort it takes to make and how cheap and available it is to us. I will never look at cinnamon and persimmons the same again, especially knowing now that they are mutually exclusive.

Moving on, although persimmons and cinnamon are both in season right now, this salad only contains persimmons. It’s a family and friend favorite this time of year. Make it for the holidays, for your parents when they come to visit, for a date, or treat yourself. It is super super simple, and contains the following ingredients: arugula, ripened and crisp persimmons, dates, shallots, #marconaalmonds, an easy soft cashew cheese, #saba, and sea salt and pepper.

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.


Holiday “Meat”loaf

Photo Credit: Jasmine Briones

Growing up, my Auntie Delia would make her famous meatloaf for special occasions.  I loved it and would always slather my slice of meatloaf with double the ketchup.  It was such a special treat.  Fast forward to today, during the holidays I usually cannot partake in our family’s usual feast, so instead I make a veganized version of my Auntie Delia’s meatloaf to take with me, along with other sides.  Surprisingly, it tastes and looks just like Auntie Delia’s meatloaf.  I shock quite a few people when I tell them it is vegan.

Even meat-eaters think this meatloaf is delicious and that it contains animal meat. Boy, do I fool them!

I make a very high protein faux meat to incorporate into this loaf consisting of quinoa, mushrooms, and walnuts.  When blended together in a food processor, it resembles ground meat. To the faux meat, I add most of the same ingredients that Auntie adds to her meatloaf, only I add parsley to the mix to give it some freshness.  I don’t add hotdogs in the center of the loaf (since all the vegan hotdogs I’ve seen at the store are made from soy).  I add cayenne pepper, flax “eggs”, a vegan Worcestershire sauce, my homemade ketchup, and, instead of soy sauce, coconut aminos.  Although Auntie Delia is known to make low-fat, “healthy” foods, I’d say this beats her turkey meatloaf when you compare overall nutrition.

This is my holiday version of the meatloaf.  My original meatloaf recipe is in the My Eclectic Kitchen App, which is actually the version I make year-round!

Servings:  4-6

Time:  1 hour 50 minutes

Diet:  V, GF, GFV, DF, SF, SRF

Ingredients

½ cup quinoa, uncooked

1 cup filtered water

2 Tbsp flax meal

6 Tbsp filtered water

2 cups crimini mushrooms (or substitute porcini mushrooms), roughly chopped

1 cup walnuts, chopped

½ onion, chopped

1 celery stalk, finely chopped

1 small carrot, peeled and finely chopped

¼ cup dried cranberries, roughly chopped

1 Tbsp parsley, finely chopped

½ tsp rosemary, finely chopped

½ tsp sage, finely chopped

½ tsp thyme, finely chopped

¼ cup almond milk

1 cup gluten-free rolled oats

¼ tsp cayenne pepper

¼ tsp freshly ground black pepper

2 tsp garlic powder

1 Tbsp coconut aminos (can substitute tamari)

1 Tbsp vegan Worcestershire sauce

1/8 tsp sea saltG

Cranberry Glaze

Or

Traditional Meatloaf Glaze:

3 Tbsp ketchup

1 1/2 Tbsp vegan Worcestershire sauce

1/8 tsp garlic powder

Directions

1.  Rinse and drain quinoa.  Place the quinoa and 1 cup of water in a small saucepot and cover. Cook the quinoa over medium heat.  Once it has reached a boil, reduce heat to low, and simmer.  The quinoa should be cooked in about 15 minutes, when all the water is absorbed.  Keep an eye on it so it doesn’t burn. Set aside to cool.

2.  Preheat the oven to 325 degrees F.

3.  Line a loaf pan with parchment paper.  First, cut two pieces of parchment paper– one piece for the length of the loaf pan, from rim-to-rim, and one piece for the width of the loaf pan, rim-to-rim.  Spray the loaf pan then place one parchment piece down.  Spray the parchment again and lay the other piece of parchment over crosswise, like an x.  Spray the parchment again.  See here for a demo: http://www.youtube.com/watch?v=UJUhAYSy-U8

4.  Prepare the flax egg.  In a small bowl, combine the flax meal with 6 Tbsp of water, mix and set aside to thicken.

5.  Prepare the faux “meat”.  Measure out ¾ cup cooked quinoa (store leftover quinoa in the refrigerator to eat later).  Place the quinoa in a food processor with the mushrooms and walnuts, and process until it comes together and resembles the same texture as ground meat.

6.  Place the faux “meat” in a large mixing bowl and add the remaining ingredients to the bowl, including the flax egg.  With clean hands, toss all the ingredients until fully combined.

7.  Pour the “meat”loaf mixture into the loaf pan and pat down well, spreading evenly.  Flatten the top.

8.  Place the loaf pan in the center of the oven for about 1 1/2 hours.

9.  Make the glaze.  Either a Cranberry Glaze or the Traditional Meatloaf Glaze by combining ketchup, vegan Worcestershire sauce, garlic powder, and stirring together with a spoon.

10.  10 minutes prior to removing the loaf from the oven, brush the top of the meatloaf with the glaze, spreading it evenly to coat. If you use the Cranberry Glaze, use only a little over ¼ cup of it to spread. Reserve the rest of the Cranberry Glaze to serve on the side.

11.  Allow the loaf to cool for about 10 minutes prior to cutting.

12.  Serve with a side of steamed broccoli or green beans and/or mashed potatoes.

Note:  This can be made in advance and refrigerated overnight.  To reheat, preheat the oven to 300 degrees F and heat for about 25 minutes.


Herbed Biscuits & Mushroom Gravy

  • 4 c. Trader Joes gluten-Free flour blend
  • 3 tsp. xanthan gum
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • 4 tsp. unrefined granulated sweetener/raw sugar
  • 1 tsp. sea salt
  • ½ cup + 2 Tbsp. refined coconut oil*, room temperature
  • 2 c. unsweetened plain almond milk
  • 2 Tbsp. apple cider vinegar
  • 2 tablespoon dried basil
  • 2 teaspoon dried dill
  • Wide Mouth Mason Jar*

Instructions

  1. In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar and sea salt.
  2. With a pastry blender of the back of a fork, cut in the coconut oil into the dry mixture until it becomes like a coarse meal.
  3. Stir in the almond milk and vinegar with a wooden spoon until just combined.
  4. Set in fridge 10 mins
  5. Preheat your oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
  6. Remove from fridge and dump the dough onto a counter lined with parchment paper. Gently work it into a ball with lightly floured hands (dough may be slightly sticky).
  7. Gently press dough to be 1″ high and 8″ in diameter. Cut out biscuits using a wide mouth mason jar*. Place biscuits on the baking sheet and continue until all dough is used.
  8. Bake for 12-14 minutes or until lightly browned on top. Serve immediately with gravy.

Notes

Wide Mouth Mason Jar: 3 1/4″ mouth 10″ circumference

The coconut oil must be refined in order to avoid the coconut flavor.

Mushroom Gravy

  • 2 Tbsp vegetable broth, + more as needed (for cooking)
  • 2 cloves garlic, minced
  • 1/2 cup white or yellow onion, diced
  • 1/3 carrot, peeled and diced
  • 4 oz thinly sliced mushrooms
  • 1/4 tsp fresh sage
  • ½ tsp fresh thyme, chopped
  • 1/4 teaspoon minced fresh rosemary
  • 2 tablespoons Trader Joes gluten-Free flour blend
  • 1/2 cup vegetable broth
  • 3/4 – 1 cup unsweetened plain almond milk*
  • 2 teaspoons coconut aminos
  • 1/8–1/4 teaspoon salt, to taste
  • Fresh black pepper, to taste

Instructions

  1. Add a bit of water or vegetable broth to a large saucepan over medium heat. Add in the garlic, onion and carrot, and cook until the onions are translucent. Add in the mushrooms, sage thyme, rosemary, and cook until mushrooms soften, about 3 mins.
  2. Add flour and coat, mix well and cook for 1 minute.
  3. Slowly add in liquids, 1/2 cup at a time.
  4. Cook until thickened, stirring frequently, on low. Add salt and pepper, taste, then adjust seasonings as needed.
  5. Keep on low until you’re ready to serve, adding almond milk as needed.

Notes

Start with 3/4 and add more as needed


Fig and Frangipane Tart

Preheat oven to 350 degrees

Essential tool: 9 inch tart pan with removable bottom

Ingredients

18-20 figs or 1.5 – 2 pounds of figs, quartered length-wise

Tart Dough

1/4 cup ice cold filtered water

1 cup plus 2 tbsp oat flour (gluten-free oat flour)

1/4 tsp fine sea salt (I use Himalayan)

6 tbsp (3 oz.) coconut oil (chilled and chunked into tsp pieces. doesn’t have to be perfect)

Frangipane Filling

3 tbsp coconut oil

1/3 cup coconut palm sugar

1/2 cup plus 2 tbsp almond meal

1 heaping tbsp arrowroot

pinch sea salt

1/8 tsp cinnamon

1/3 cup almond milk

1.5 tsp vanilla extract (no alcohol)

1/2 tsp almond extract

Directions

Tart Dough

1. Place oat flour, salt and cold chunks of coconut oil into food processor. Pulse until coconut oil pieces are pea-sized.

2. While continuously pulsing the oat flour, pour the cold water in (make sure no ice falls in. I just place the measuring cup in the freezer to make it ice cold). Pulse until it almost comes together. (about 3-4 times)

3. Lay out about 13 inches of plastic wrap on the counter (if you don’t have this, use parchment) and pour the dough and flour pieces onto the plastic. Form the dough into a disc shape, about 6 inches in diameter and wrap the sides, leaving about an inch of space when folding. Once it’s wrapped, use a rolling pin to roll out about an inch more.  Roll the dough from the center out. Place in the refrigerator.

4. Make the tart filling. Then spray non-stick cooking spray inside, all over the sides of the tart pan. Place tart pan on a half sheet tray, lined with parchment paper or a silpat (silicone baking mat).

5. When you’re done with the tart filling, remove from the dough from the refrigerator.  If it’s too hard, you will need to wait until it is soft enough to roll out without cracking. But you don’t want it too soft that it melts.  You will have to work quickly.

6. Open the plastic wrap, leaving the plastic on the bottom of the dough and either grab another piece of plastic wrap or parchment paper to place on top of the dough (or manipulate the plastic wrap you have to help you) and roll out the the dough to about an 11-inch in diameter circle.  The crust should still be a bit cold at this point so it’s easier to handle. Bring the sheet tray near you with the sprayed tart pan, and holding the dough circle from the bottom (or wrapping the dough on top of a rolling pin with the plastic on top), quickly flip the dough into the tart pan, then carefully peel off the plastic. Push the dough into the tart pan and onto the sides.  If the dough breaks, no worries, just press it together. If one side needs more dough, take some dough from a thicker side and press it into an area that needs more dough.  Do what you have to do to get what you see below.  If it starts melting and difficult to handle, put it back in the refrigerator to harden up a bit.  Again, make your dough look like below, with no wholes.

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7. Place the tart shell back in the refrigerator or even freezer so it sets a bit. Go to tart filling, step 3.

Tart Filling

1. In a medium mixing bowl, add the coconut palm sugar, salt, cinnamon and wet ingredients: coconut oil, almond milk, vanilla and almond extracts. Stir to combine and to dissolve the salt and sugar. The sugar won’t completely dissolve and that’s fine. Add the almond meal and arrowroot and stir well to combine. Set aside.

2. Go back up to step 5 of the tart dough directions.

3. After the tart shell is set (hardened), take it out of the refrigerator, give the tart filling one or two last stirs, then fill the tart shell with the filling, spreading it evenly to cover the bottom of the tart crust.  Place back in the refrigerator and cut up the figs in the meantime. Cut them length-wise, first in half, then cut the halves in half to get quarters.

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Assembling the the figs in the tart

Once the frangipane has been in the refrigerator for about 5 minutes, place the figs, pointy (stem) side up, round side down, pink side exposed, starting from the outside of the circle, just onto the frangipane, along the crust. The frangipane should hold it in place (but don’t push it through and into the frangipane. Just lay it gently in place). Let the figs touch shoulder to shoulder. For the second layer inward, stagger and repeat. Repeat the hird layer and so on until you get to the center.

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Once you’ve made your fig flower, take a photo because it’ll look awesome raw! Then place the sheet tray with the tart shell on it in the center of the preheated 350 degree F oven for about 45-50 minutes or until the crust gets golden-ish, or like my photos. Since there isn’t butter or cream in the crust, you won’t achieve a true golden color.

It may bubble over a smidge, and when you take it out of the oven, it will look wet.  Be careful not to spill the liquid. Don’t be alarmed. It will set once it cools. Once it is almost cool, carefully remove the tart shell tart pan touching the sides/crust, leaving only the base intact.  (Bottom/base of the tart pan will be intact until you serve the last piece.)  Using 2 spatulas, I placed the tart on a cake stand. You can just put it on a flat large plate to save space and to avoid accidents, if you’d like. Carefully place the tart in the refrigerator for at least 3 hours before serving. After 3 hours, the liquid will be set.

I had this with coconut whip for the first time and it was delish! But I also had it without the coconut whip and it was still luxurious.  Peyman has his hang ups with figs so I had to trick him into tasting a piece.  He said it was, “mmm…Good!”

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I hope you enjoy this as much as we did!  Please let me know how yours turns out!


Garlicky Cauliflower Puree

Photo Credit: Jasmine Briones

This recipe is a great healthy vegan take on garlic mashed potatoes.  Garlicky Cauliflower Puree dressed with Mushroom Gravy (recipe above) is a wonderful side dish for any holiday meal.  It is so easy to make and can be enjoyed year-round!

When trying to eliminate or reduce carbs like rice or potatoes from your diet, using cauliflower is a perfect substitute.  I use cauliflower to make cauliflower “rice”, a couscous substitute, and to make cauliflower puree or mash.

This garlicky cauliflower puree feels and tastes very similar to mashed potatoes, but is so much better for you.  This recipe contains no cream, butter, fake butter, or oil.  Roasted garlic gives this a lovely full flavor.  I enjoy my garlicky cauliflower puree with “Meat”loaf and Mushroom Gravy.

What are some benefits of eating cauliflower?  This cruciferous vegetable is naturally high in both fiber and B-vitamins.  One cup of cooked cauliflower equals 2.28 grams of protein.  It also contains antioxidants and phytonutrients that can protect against cancer, fiber that helps with satiety, weight loss and a healthy digestive tract, choline that is essential for learning and memory, omega-3 fatty acids that reduce inflammation, as well as many other important nutrients.

I hope you enjoy this recipe during the holidays and throughout the year!

Servings: 6-8

Time: 40 minutes

Ingredients

1 large head of garlic

1 head of cauliflower

2+ cups vegetable stock

½ tsp sea salt

Garnish

¼ bunch chives

Directions

1. Preheat the oven to 400 degrees F.

2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.

3. Clean the cauliflower, removing the outer leaves and base. In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat.  Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.

4. Once the garlic has roasted, let it rest for at least 5 minutes.  It will be hot.  Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.

5.  Strain the cauliflower and reserve the vegetable stock.  Transfer the cauliflower to the blender.  Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.

6. Season to taste and top with chopped chives.


Cranberry Sauce

Time: about 30 minutes

Ingredients

1  1/2 pound fresh cranberries, washed and dried

2 cups coconut palm sugar

1/2 cup filtered water

1/2 + 1/8 tsp ground cinnamon

3/4 tsp ground allspice

1/4 + 1/8 tsp ground nutmeg

1 small orange, zested and juiced

Directions

1. Wash and dry cranberries.

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2. In a medium saucepot, combine the coconut sugar, filtered water and cranberries.  Mix.

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3. Over medium heat, bring to a boil, then reduce to a simmer. Add the cinnamon, allspice and nutmeg. Stir to combine and simmer for 7 minutes.  Some cranberries will remain whole and some will burst.

4. Add zest and juice to taste.  Cool and chill to thicken.  As the sauce chills, the natural pectins in the fruit will thicken the sauce.

5. Serve chilled and enjoy!   This can be made a day in advance.

cranberry sauce

Candied Yams (or Sweet Potatoes)

Photo Credit: Jasmine Briones

Servings: 6-8

Time: 1 hour

Diet: V, GF, GFV, DF, SF, SRF, NF

 Ingredients

4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes

3/4 cup orange juice, fresh

1 ½ cup filtered water

1 cup medjool dates, pitted

¼ tsp cinnamon, ground

1 tsp vanilla extract

2 Tbsp coconut oil (or grapeseed oil)

Directions

Note: Best made a day or a few hours in advance.

1. Preheat the oven to 400 degrees F.

2. Wash, peel, and cut the sweet potatoes or yams. Place them in an 8”x8” or 9”x9” casserole dish, and place the casserole dish in the center of a baking sheet, lined with parchment paper or a silicon mat.

3. In a blender, add the remaining ingredients: orange juice, filtered water, pitted medjool dates, cinnamon, vanilla extract, and oil. Blend well, until the dates are pulverized. If the mixture is a little chunky, that’s fine.

4. Pour the wet mixture over the sweet potatoes or yams and toss to coat. Place in the oven for about 45-55 minutes, tossing every 15 minutes, and cook until the sweet potatoes or yams are fork tender.

5. If made a day in advance, remove from the refrigerator and place in a 350 degree F oven for about 20 minutes.


Raw Stuffing

I absolutely love Thanksgiving stuffing.  For as long as I can remember, my family enjoyed Stove Top stuffing for the holidays.  For my first holiday season as a vegan, my holiday meals didn’t feel complete without my beloved stuffing.  Thankfully, I discovered raw vegan stuffing through Kimberly Snyder, my health and nutrition guru.  I adapted her recipe by changing up and adding a few other herbs and spices.  I also made my version lower in fat by reducing the amount of oil and adding a vegetable stock (ok, that’s not fully raw) or filtered water (this is raw!) instead!

After reading the Food Babe’s article highlighting what toxins may be hiding in typical American Thanksgiving feasts, I was thoroughly disgusted.  I actually don’t miss Stove Top stuffing one bit!  Why would I subject my body (and the bodies of my loved ones) to toxic food when I can make non-gmo, nutrient-dense, better-for-you versions myself?  And they’re so easy to make, too!

I am so happy that I can now enjoy my raw stuffing and share it with everyone!  This recipe isn’t just for the holiday season, it can be enjoyed year-round as a side dish, added to a salad, or stuffed into lettuce wraps!

One bite of this stuffing and you will be in disbelief at how much this tastes just like Stove Top stuffing!  It truly is amazing how good this is!!

Servings: 4-6
Time: 20 minutes
Diet: V, GF, SF, SRF, R

Ingredients

½ cup almonds, soaked overnight and rinsed well
1 1/2 cup pecans
1 cup carrot, chopped into ¼” pieces
1 cup celery, chopped into ¼” pieces
1/3 cup sweet onion, chopped into ¼” pieces
¾ cup crimini mushrooms, chopped
¼ tsp turmeric, ground
2 tsp parsley, chopped
1 ½ tsp rosemary, chopped
1 tsp thyme, chopped
½ tsp oregano
1 tsp sage
½ tsp freshly ground black pepper
1 Tbsp cold-pressed olive oil
½ tsp coconut vinegar (or apple cider vinegar)
3-4 Tbsp vegetable stock (or filtered water)
1/8 tsp sea salt

Directions
1. Process the soaked almonds and pecans in the food processor until they are chunky and not too fine.
2. Pour the nuts into a large bowl, then add the remaining ingredients, and mix well.
3. Cover and refrigerate until serving.


I would love to hear what your Thanksgiving tried and true favorites are, as well as any requests for making old favorites in a vegan, gluten-free, and guilt-free way! If you try out any of these recipes, tag me on Instagram @YvonnesVeganKitchen so I can see your creations!Have a wonderful holiday and don’t forget to use code BLACKFRIDAY10 on my online site for 10% off your order for Black Friday. (Valid on the weekend of Black Friday only!)

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Arugula and Persimmon Salad

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When I was a kid and my mom gave me a persimmon to try for the very first time, I was surprised it didn’t taste like a tomato, as persimmons very much resemble tomatoes. As I observed closely, there were specks of brown in the fruit—almost as if God/theUniverse had sprinkled the fruit with cinnamon and it was naturally occurring, embedded into the fruit. Hence, my initial childhood conclusion that cinnamon derived from per”cinnamon”s—hello, it’s in the name, duh! As I grew perplexed and analyzed that it was probably a silly idea since we had cinnamon sticks to stir hot apple ciders and Mexican hot chocolates with, and we actually had to ground cinnamon sticks to add into recipes I thought, “what a coincidence” and how beautiful of God to just sprinkle fruit with cinnamon and make a star shape design for us to see (when slicing the fruit horizontally). I just left it at that—a coincidence and viewed them as two separate things. Besides, how in the world would one be able to extract specks of cinnamon from the persimmons. Oh silly, silly me!

Fast forward 30 years when I had my twin nephews try persimmons for the first time, I told them the story I just shared with you, and they asked where cinnamon came from. Since I never looked it up, I turned to one of my fave instructional learning tools, @youtube 🙊🙈😁, and we learned that cinnamon is made from the barks of trees, rolled up by people in a forest (well at least the people in a forest in the video we watched). It’s a very timely process and I could not believe how much effort it takes to make and how cheap and available it is to us. I will never look at cinnamon and persimmons the same again, especially knowing now that they are mutually exclusive.

Moving on, although persimmons and cinnamon are both in season right now, this salad only contains persimmons. It’s a family and friend favorite this time of year. Make it for the holidays, for your parents when they come to visit, for a date, or treat yourself. It is super super simple, and contains the following ingredients: arugula, ripened and crisp persimmons, dates, shallots, #marconaalmonds, an easy soft cashew cheese, #saba, and sea salt and pepper.

I hope you try this recipe and enjoy it!

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Arugula and Persimmon Salad

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Happy November!  Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

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Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  Sarah shared her scrumptious Fall Quinoa-Stuffed Acorn Squash and today I will be sharing with you a simple yet elegant and delicious salad.  A Thanksgiving salad shouldn’t be boring.  This one makes the most of seasonal produce for a simple but impressive take on fall flavors.

We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

 

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

 

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Photo credit: Jasmine Briones (1st, 3rd, and 4th)

 

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Snackers Crackers

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My snackers crackers are a delicious snack that happens to be good for you– a winning combination!  They are packed with super foods, whole foods, lots of protein, fiber, omega-3’s, healthy fats and minerals.

If you’re looking for a hearty, healthy snack, look no further.  These are quite easy to make; plus, they’re vegan, gluten-free, soy-free, and refined sugar-free!

Some of my friends with kids use this recipe to make crackers for their kids, using fun cookie cutters to make them more appealing. Mother- and kid-approved, enjoy these by themselves, or with vegan “cheese”, dips, or smashed avocado.

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Snackers 

Time 45 minutes

Servings about 40-45 crackers

 

Ingredients

1 cup almond meal

1 cup cooked quinoa

1/3 unhulled sesame seeds and or black sesame seeds

1/4 cup flax seeds

1 tbsp coconut aminos (or tamari)

1/4 heaping tsp coconut sugar

1/2 tsp sea salt

1 1/2 tbsp coconut oil

1 tsp garlic powder

1 tbsp chives, chopped

1/2 tsp parsley, chopped

1/2 tsp oregano, chopped

1/2 tsp crushed red pepper

4 tbsp pumpkin seeds

2 tbsp walnuts, chopped

 

Directions

1. Preheat the oven to 350 degrees F.

2. Place flax seeds in a bowl and cover with 1/4 cup of filtered water. Set aside for at least 20 minutes to soak.  Meanwhile, prepare the rest of the ingredients.

3. In a dry skillet over medium heat, toast sesame seeds (if not already toasted) until fragrant. Remove from heat and set aside.

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4. In a food processor, blend together the cooled quinoa, almond meal, soaked flax seed, chives, parsley, oregano, garlic powder, crushed red pepper, sea salt, coconut sugar, coconut aminos or tamari, coconut oil.  Process until a dough is formed.  It should form into a ball. If it does not come together, add filtered water, a tablespoon at a time.  Add sesame seeds and pulse to incorporate. The dough should be very sticky at this point. Place into a medium-large bowl.

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5. Add pumpkin seeds and walnuts and mix, using your clean hands, to incorporate. Season to taste.

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6. Between 2 pieces of parchment paper, roll out the dough evenly with a rolling pin to achieve a very thin, even slab. Remove the top layer of the parchment.  Using a knife, score the dough into desired shapes.

7. Slide the parchment paper onto a half sheet pan and place it in the oven for 25 minutes. Turn oven down to 300 degrees so as to not overly brown crackers. Bake for 10-15 more minutes or until crispy and golden.

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8. When crackers are done, remove from the oven and cool for 5 minutes.

9. Break crackers along score lines, let them cool completely. Store in an airtight container.

Note: if crackers baked unevenly, meaning some crackers are crispy and others are not, place the uncooked ones back on the half sheet pan and in the oven until entirely dry.

10. Repeat with the other half of the dough.

Crackers keep for one week.

Enjoy them with avocado or my Cranberry Dill Vegan Goat Cheese!

 

 

 

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MilkAndEggs.com – Better Foods for Better Health

My Chocolate Chai Cookies, Chocolate-Covered Donuts, Thin Mints, Superfood Crackers, and Goatless Cheeses are all available on MilkAndEggs.com! This site has been a longtime favorite of mine — they source the finest foods from farmers & brands to offer both the greater LA area & Orange County fresh, local-made, artisanal food.

I love Milk And Eggs because they truly have changed the game in terms of buying groceries.

They are…

Well-priced: their prices are always low because there is never any waste, inventory, middlemen, complicated distribution centers, or large stores with real estate.

Convenient: order an item once, or subscribe to get weekly or bi-weekly deliveries. Subscriptions can be updated, paused, or changed anytime. Save on the process of ordering, buying, and picking up groceries. 

Fast: all deliveries happen within 30 hours of the order being placed. They are even working on way to shorten this chain even more, allowing for delivery of some products within just a few hours!

Eco-friendly: their drivers have a more efficient route than individual grocery pick ups. Potentially save up to 80-90% on carbon emissions! 

The company is even on a Quest For Zero, which is separated into several initiatives with the goal of minimizing all aspects of their daily consumption. Learn more here.

Learn more about Milk & Eggs…


Click here to view all Yvonne’s Vegan Kitchen products on MilkAndEggs.com!

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Get YVK Treats Delivered To Your Door!

I am so thrilled to announce that my line of Yvonne’s Vegan Kitchen treats, as well as my cakes and cheese & crackers are all available for purchase online!

 

You can have our entire line of Yvonne’s Vegan Kitchen sweet treats, crackers, & cheeses shipped to you, wherever you live:

Chocolate-Covered Donuts

Chocolate Chai Cookies

Thin Mints

Vegan Goatless Cheese – Roasted Garlic, Onion, & Chive

Vegan Goatless Cheese with Cranberry & Dill

Vegan Goatless Cheese – Black Truffle

Superfood Crackers

 

I am also so excited to formally launch our new Care Packages! (View them all here.) From The Week’s Supply (Chocolate Chai Cookies, Chocolate-Covered Donuts, & Thin Mints) to The Perfect Gift (Chocolate Chai Cookies, Chocolate-Covered Donuts, Thin Mints, & Superfood Crackers) and five other fun combinations of our sweet and savory bites, there is a package with everyone’s particular favorites.

I am also offering Gift Boxes – an Instagram-worthy assortment of various treats (many combinations available) that serve as the perfect hostess gift, a wonderful “thank-you” that is fitting for so many, or just a sweet indulgence to have at home to celebrate every day in a guilt-free way! Tied with a bow for easy gifting; tin design and color may vary.

 

Here are the cakes that we can ship to you, wherever you live! We also deliver these locally in Southern California, or you can pick up from Downtown LA or Pasadena.

Chocolate Creme De Menthe Cake

Chocolate Cake with Mocha Frosting & Amaretti Crumbs

Vanilla Lemon with Raspberry Jam Cake

Funfetti Cake

Triple Chocolate Cake

 

The following cakes & pies are available for local Southern California delivery or pick-ups:

Vanilla Lemon Cake with Raspberry Jam

Custom Triple Chocolate Cake

Vanilla Spice Cake with Sunflower Date Caramel aka Dulce de Leche, Cream Cheesy Pumpkin Spice Ganache, & Vanilla Buttercream 

Chocolate Creme de Menthe Cake

 

Our beautiful cheese platters are available for local delivery within Southern California, or you can pickup before your event in Downtown LA or Pasadena:

3-Cheese Board with Superfood Crackers, Assorted Nuts, & Fruit

 

If you have any questions about ordering, do not hesitate to reach out! We love seeing what you order, so keep tagging @YvonnesVeganKitchen on Instagram!

 

 

Click here to shop online for Yvonne’s Vegan Kitchen treats!

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Fire Truck Themed Dessert Table & Snacks

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When Nastaha, (@dr.organicmommy on Instagram) entrusts me to help create a firetruck-themed dessert table and snacks, you know it’s all going to have to be plant-based, vegan, gluten-free, soy-free, naturally colored, eco-friendly, and, of course, delicious and memorable!

Natasha’s account is an incredible resource for pregnancy, parenting, and all things clean living… she specializes in Pediatric Neuropsychology, and I just find her content and knowledge to be fascinating, and even great for those who aren’t moms.

I had a blast making this epic Firetruck-themed dessert table come to life.  Thanks to Pinterest for all the design inspo, and to my amazing team who helped make this happen!

We made:

Match Sticks – pretzels with housemade white chocolate, and naturally colored red sprinkles

Firetruck Tires – chocolate dipped mini donuts

Cakes – firetruck themed multi-tiered cake and Flame Cake

Cookies – sugar cookies in the shape of flames and the number 4

Fire Balls – housemade white chocolate-dipped marshmallows with naturally-colored sprinkles

Great Balls of Fire – date, nut superfood bliss balls in varying flavors: Lemon Coconut, Hazelnut Chocolate, Goji Cranberry Almond.

Fiery Fruit – kabobs of cantaloupe, pineapple, and strawberry

Burning Embers – beet chips with rosemary

Veggie Train – Veggie Crudite. Artiscly cut and arranged like a train

Flaming Fruit Cups – vegan jello with fruit

Firetruck Fuel – watermelon juice

Pumpkin Pie Bites with Coconut Whip

3-Cheese Platters – Cranberry and Dill Goatless Cheese, Black Truffle Cheese, Roasted Garlic, Onion and Chive Cheese, Superfood Crackers, Grapes, Nuts

I even made the back splash (don’t ask me how, it just came together), cake stands, food and ingredient labels, and a match stick box.  It was so much fun!  Thanks again to Natasha and family for allowing us into your home to feed your family more wholesome sweets and snacks.  It was a true pleasure!

Truly a labor of love – from design concept to the finest details in execution. Joy. Love. That’s why I do what I do. That’s what life’s about. Well, to me at least. And I give everything my best to spread this love and joy. It’s the best feeling.

To inquire about a special occasion order, please click here.

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Zoodle Brains with Pumpkin Kale Pesto

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Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!

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Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

Diet:  V, GF, GFV, DF, SF, SRF, NF, CFNF, R

 

Ingredients

Zoodles:

4 medium zucchini

 

Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper

 

Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween

 

Directions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

 

Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

 

Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.

 

Assemble:

1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.

 

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Live Cooking Demonstration at Whole Foods Torrance

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On Thursday, April 30th at 6:30pm, join me at Whole Foods Torrance for a live demonstration!  I will be teaching participants how to make fool-proof, plant-based vegan recipes perfect for Spring and Summer picnics and potlucks!  Jump into Spring and be ready for Summer with these nutrient-dense, tantalizing, and simple Spring delights!

What’s on the menu?

-Mediterranean Quinoa Salad

-Cranberry and Dill Vegan “Goat Cheese”

-Snackers Crackers

-Chocolate Chai Cookies

 

Space is limited, so reserve your space today!  Click here to register for the free class!  All  participants will receive a My Eclectic Kitchen organic cotton tote bag, filled with a baked treat made by yours truly, free recipes, and goodies from Navitas Naturals and Melissa’s Produce.  In addition, every participant will receive another exciting surprise gift.  Find out what it is when you get there.  Hope to see you!!!

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