First off, I hope that everyone had a terrific weekend. Whether you live in the states and celebrated Thanksgiving, or live in other parts of the world and were able to ogle all of the incredible recipes posted this past week, I’m sure you enjoyed yourselves in some way. Unlike a few other bloggers, I don’t have any leftover recipes for you because… I don’t have any leftovers! (always a good sign) And if you didn’t check out my instagram, I’ll tell you all about what I had for dinner on Thanksgiving.
First, I made my rendition of Isa’s Seitan Roast Stuffed with mushrooms, in which I halved the seitan recipe, added pecans, spinach and rosemary to the stuffing, and used button mushrooms and green onions. It turned out SO good! I am always in charge of making the sweet potato casserole, and for the past couple of years I’ve made Susan’s Sweet Potato Casserole with Pecan topping from Fat Free Vegan. But, this year I improvised and loosely based mine off of hers; and I’m telling you, I need to share this recipe with you! It’s so good! Plus, not too sweet. Then there was the garlicky mashed potatoes (simple enough), olives and a spinach side-salad.
Really, the little amount of leftovers that I did have were eaten up for brunch that I made for a couple of girlfriends and I, the next morning. Mmm.. Mimosas. But, besides that, I have something else for you. A dessert that is filled with fruit, and great for serving around the holidays. If you’re anything like me, you’ll have an issue with trying to eat all of the crispy, crumble topping off of the sweet slices of fruit the moment that you pull that baking dish out of the oven. You can liken the topping to a buttery granola mix, which sounds good in my book!
Man, cranking out a few posts a week is hard work, and we’re only into the first week of Vegan MOFO! But, I will get as many posts up as I can during the week, I feel like I’m a glutton for punishment with all of the stuff that I’ve decided to take on. I’ve done another guest post, this time for Kimberly from Badger Girl Learns to Cook! Like this recipe, oozes the feeling of Autumn. Just take a look at the picture of it, below!
You may not be familiar with bulgur wheat in the way that you are with most other grains, but if you’re into Mediterranean cuisine like I am, you’ve had Tabbouleh (spelled several different ways); a grain salad made up of curled parsley, bulgur wheat, tomato, lemon juice, olive oil and green onion. But, here, I used it as a base to incorporate roasted, seasonal fruits and sweet potato into. Which would be great for a side dish at any holiday meal.
After the past week of spending time with family and celebrating the life of my grandmother, I’m certainly in need of a cleaner meal plan. I sometimes struggle with portion control and a balance of comfort food vs. healthier food when I’m not at home. When you’re in an emotionally charged environment, or possibly hungover , over-indulgence is almost guaranteed to happen.
Soon, I will be back at home, in a kitchen that I fully know my way around, with all of the herbs and spices I’m familiar with. Back on the healthy train, and back to the gym! Here to help jump-start that is this delectable smoothie. This recipe is pretty high volume, so it is extra filling, but is still light, creamy and sweet. After cooking all day long the last thing you want to do is put a lot of effort into another meal. That’s why I think this recipe may be of interest to students taking online culinary arts college classes, as well, because of how effortless it is!
Serves 1 Huge Smoothie, or 2 Smaller Ones
- 2 Cups Red Seedless Grapes
- 1 Cup Packed Greens- I used lettuce but Kale and Spinach are even better
- 1 Medium Pear, Cored & Chopped
- 1/2 Cup Frozen Pumpkin Pureé
- 2 Tbsp. Avocado
- 3/4 Cup Coconut Water
- Optional: Ice Cubes
- Place all ingredients into a blender and pureé until smooth! (This is why I love smoothies, so easy)