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Food

Plant-powered recipes and nutrition education!

This is one of my absolute favorite dishes of all time. It’s hot and comforting, yet refreshing and energizing. You almost can’t place the cuisine – is it Mediterranean with the sun-dried tomatoes and lemon zest? Is it Southeast Asian with it’s coconut, garlic, ginger combo? Is it Indian in it’s curry-like beginnings? Coconut-Braised Chickpea Stew | SPIRITPLATE
I think that’s what makes this dish wholesome year-round: sun-dried tomatoes and lemon zest evoke the end of summer, and the garlic-ginger-coconut milk warmth evokes the height of winter. So get to it – anytime is a perfect time for this creamy bowl of goodness. Coconut-Braised Chickpea Stew | SPIRITPLATE The trick here is two-fold: sweating the onions slowly without oil in a bit of broth to get a rich base, and then toasting the chickpeas before adding the coconut milk to get a nice texture from the beans. Coconut-Braised Chickpea Stew | SPIRITPLATE Don’t skimp on the ginger powder and extra lemon at the end – it’s what really makes this dish zing!
Coconut-Braised Chickpea Stew | SPIRITPLATE

Coconut-Braised Chickpeas
Serves 6
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
408 calories
51 g
0 g
18 g
17 g
13 g
230 g
175 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
230g
Servings
6
Amount Per Serving
Calories 408
Calories from Fat 151
% Daily Value *
Total Fat 18g
28%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 175mg
7%
Total Carbohydrates 51g
17%
Dietary Fiber 14g
56%
Sugars 10g
Protein 17g
Vitamin A
77%
Vitamin C
43%
Calcium
14%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 red onion, finely diced
  2. 4 cloves garlic, minced
  3. 1 tbsp fresh ginger, minced
  4. 1/2 cup vegetable stock
  5. 1 large organic lemon, zested and juiced
  6. 1/2 cup sun-dried tomatoes, julienned
  7. 2 cups cooked chickpeas**
  8. 1/2 tsp chili flakes (or to taste)
  9. 1/2 lb fresh spinach
  10. 1 can coconut milk (14 oz)***
  11. 1 tsp ground ginger
  12. sea salt, to taste
  13. freshly ground black pepper, to taste
  14. 1/2 bunch cilantro, chopped (optional garnish)
Instructions
  1. Heat a large dutch oven or deep sauté pan over medium heat and then add onions, a tablespoon of broth, and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent, adding a few tablespoons of broth at a time to prevent sticking. Once soft, add the garlic and ginger and let cook for 1 minute. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.
  2. Next, add the chickpeas and stir to coat in the tomato mixture. Turn up the heat slightly and toast the chickpeas a bit, 3-5 minutes. Keep an eye on them though so they don't scorch; you just want them to have a little color. Use a tablespoon of broth if needed to prevent sticking.
  3. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
  4. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
  5. To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.
  6. Once everything has heated through, serve immediately. (The spinach will start to lose its color and it won't look as nice.) Serve over sweet potato, brown rice, or any grain of your choice. Garnish each plate with cilantro and enjoy!
Notes
  1. * - Soak dried tomatoes in water for 15 minutes to plump them up. Alternatively, if using sun-dried tomatoes stored in oil, simply drain, rinse and pat dry tomatoes.
  2. ** - 2 cups cooked chickpeas or 1 can (15oz)
  3. *** - You can you light or full-fat coconut milk. The former is lower in fat and will give you a broth-type consistency while the latter has more fat but will also be more creamy.
beta
calories
408
fat
18g
protein
17g
carbs
51g
more
Adapted from The Kitchn and Rouxbe
SPIRITPLATE http://spiritplate.com/

One of my favorite dishes that I learned at Rouxbe was their Cauliflower Steak Au Poivre – baked and seared cauliflower served with a hearty mushroom peppercorn gravy – a plant-based spin on the traditional French steak au poivre or “pepper steak”. Not only is the presentation quite impressive, it’s got this creamy umami from the mushrooms and a wonderful punch from the peppercorns. I just think it’s so perfect for a fancy Valentine’s Day dinner in. (And frankly, with the price of cauliflower right now, it really IS fancy!).
cauliflower_final2There isn’t much I’ve changed from the original recipe. I’ve switched out the brandy for whiskey. And added fresh rosemary along with the original bay leaves. The real secret to this recipe is the stock – use a quality stock (homemade or otherwise) to really build the flavor of this dish! Cauliflower Steak au Poivre | SPIRITPLATE I love the tenderness of the cauliflower with the caramelized crisp edges and the spicy crunch of the course pepper. Cauliflower Steak au Poivre | SPIRITPLATEThis gravy is one of my favorite go-tos. I even serve it for Thanksgiving. You can serve this Cauliflower Steak with butternut squash soup and massaged kale salad, or a side of fresh green beans. Happy Valentine’s Day!Cauliflower Steak au Poivre | SPIRITPLATE

Cauliflower Steak Au Poivre with Mushroom Gravy
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
218 calories
20 g
6 g
6 g
6 g
2 g
563 g
1328 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
563g
Servings
4
Amount Per Serving
Calories 218
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg
2%
Sodium 1328mg
55%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
12%
Vitamin C
124%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cauliflower
  1. 1 head cauliflower, leaves and stem trimmed*
  2. 4 garlic cloves, peeled and smashed
  3. 2 cups low-sodium vegetable stock
  4. 1 cup vermouth or dry white wine
  5. 2 bay leaves
  6. 1 sprig rosemary
  7. 1/2 tsp sea salt**
  8. 2 tbsp black peppercorns, crushed
  9. 1 tsp oil
  10. 1 tsp non­dairy butter
For the sauce
  1. 1/2 tbsp oil
  2. 1/2 tbsp non­dairy butter
  3. 1/4 cup shallots, minced
  4. 3/4 lb mushrooms, thinly sliced
  5. 1/4 cup good scotch or whiskey
  6. 2 cups low-sodium vegetable stock
  7. sea salt, to taste
  8. 2 tbsp slurry, or as needed***
Instructions
  1. Preheat the oven to 350°F. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak­-like piece of cauliflower. Each piece should be approximately 1 1/2-inch thick.
  2. In a 9x11 baking dish, mix together the garlic, stock, vermouth, bay leaves, rosemary and salt.
  3. Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. (The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.)
  4. While the cauliflower is baking, prepare the sauce: Heat a large stainless steel fry pan over medium­-high heat. Once hot, add the oil and butter, followed by the shallots. Let the shallots cook until they just start to brown, about 2 or 3 minutes. Then, add the mushrooms and a pinch of salt. Cook the mushrooms until they start to release their juices and start to brown, about 10 to 15 minutes.
  5. Carefully deglaze with the whiskey and let cook for a minute or so, or until most of the scotch has evaporated.
  6. Add the stock, turn down the heat and let simmer while you pan­-fry the cauliflower 'steaks'.
  7. Once the cauliflower is ready, remove the 'steaks' from the liquid and place onto a plate lined
  8. with paper towel. Blot the top of the cauliflower with paper towel as well. This helps ensure you get a nice golden crust.
  9. Next, crush the peppercorns on a cutting board—a heavy fry pan works well for this. Then, carefully place the cauliflower into the crushed peppercorns and gently press to ensure some of the peppercorns stick to the cauliflower. Flip and repeat on the other side.
  10. Heat a large a cast iron skillet over medium heat. Once hot, add the oil and butter, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart. Once done, set aside while you finish the sauce.
  11. To finish the sauce, taste for seasoning, adding salt as needed. Next, add the slurry. For the slurry, either cornstarch or flour can be used. Slowly add the slurry until you reach a nice sauce­-like consistency.
  12. To serve, place a 'steak' onto a plate and spoon over the hot sauce—drizzling a bit of the sauce around the plate if desired. Serve with your favorite sides and enjoy!
Notes
  1. * - Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact.
  2. ** - The amount of salt you add will depend on how salty your stock is to begin with. Taste for seasoning and adjust as necessary.
  3. *** - A slurry is a spoonful of flour or cornstarch mixed with water or stock to create a runny paste. This runny paste is added to a sauce to thicken it. Directly adding flour or cornstarch to a large pot results in clumping, thus a slurry is used instead.
beta
calories
218
fat
6g
protein
6g
carbs
20g
more
SPIRITPLATE http://spiritplate.com/

Hey y’all! I’ve been all over Dallas in January, teaching workshops on healthy eating.  It’s been such a blast to talk to and learn from so many amazing women. Amy Johnson of Mrs. Plant in Texas and I got together and started a PlantPure Nation Pod in Frisco, Texas. At our first meeting, we taught members how to make green smoothies and mason jar salads.

PlantPure Nation Workshop | SPIRITPLATEPlantPure Nation Workshop | SPIRITPLATEPlantPure Nation Workshop | SPIRITPLATEThen I helped Amy with a Batch Cooking class where she taught how to prep a variety of ingredients and snacks to have on hand during a busy week. One of the recipes she showcased was this amazing queso (more on this later).

I also did a women’s health workshop with a local congregation and taught how to make three calcium-rich dishes for bone health: black bean soup, tofu scramble, and an asian rainbow salad – all oil-free and delicious! 

Everyone loved the food and the kids were asking for seconds of the salad! I feel so blessed to be able to share my love and passion for healthy eating. And moreover I LOVE when the participants go on to make what I’ve taught:

Mason Jar Salads | SPIRITPLATE

How beautiful is that?!

Okay, but now January is over.  Let’s be honest, we’re done fooling ourselves with our “resolutions”. Now, we can get back to REAL food…like nachos

Loaded Nachos with Cashew Queso | SPIRITPLATESí señor! This weekend is the Superbowl and there is no room for the word “diet,” AM I RIGHT?! I want my nachos crunchy, drippy, and extra spicy: fully-loaded with all the mouth-blazing jalapeños I can get!

WFPB Vegan Loaded Nachos | SPIRITPLATE

Well, good thing Amy taught me how to make her amazing queso. It’s so quick and easy – just toss everything in a blender, then heat. It’s cheesy and full of that bold Tex-Mex flavor that I simply adore. And can I let you in on a secret? Aly’s dad LOVES it! Any time he hears the word “vegan,” he makes a face. “That’s not real food,” he’ll say. But there’s three dishes of mine he can’t get enough of: my chocolate chip cookies, my kale avocado salad, and these nachos

WFPB Vegan Loaded Nachos | SPIRITPLATEAlright so you know I was kidding about the diet thing right? C’mon, you know I’m not gonna let you off that easy! If you’re having nachos, they better be the most colorful nachos you’ve ever seen. Get in them greens, some blue corn tortilla chips, and red cabbage for extra crunch. Be creative and lose the guilt with these loaded nachos, perfect for your Superbowl party!

Get Mrs. Plant’s Incredible Queso Recipe HERE

Game Day Loaded Nachos
Serves 4
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
674 calories
83 g
0 g
34 g
11 g
4 g
324 g
302 g
4 g
0 g
28 g
Nutrition Facts
Serving Size
324g
Servings
4
Amount Per Serving
Calories 674
Calories from Fat 303
% Daily Value *
Total Fat 34g
53%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 302mg
13%
Total Carbohydrates 83g
28%
Dietary Fiber 11g
44%
Sugars 4g
Protein 11g
Vitamin A
25%
Vitamin C
41%
Calcium
23%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the beans
  1. 1 can black beans
  2. 1 chipotle pepper in adobo sauce, sliced*
  3. 1 clove garlic, minced
  4. 1 tbsp onion, diced
  5. 1 tsp cumin
  6. 1 cup water
  7. salt, to taste
For the nachos
  1. 1 recipe chipotle black beans (above)
  2. 1 recipe Mrs. Plant Queso (above)
  3. 2 tomatoes, diced
  4. 2 green onions, sliced
  5. 1/2 cup red cabbage, shredded
  6. 1/4 cup pickled jalapeños
  7. 4-6 sprigs cilantro, chopped
  8. 1 avocado, diced
  9. 1 16-oz bag organic blue corn tortilla chips**
  10. Tapatio hot sauce, to taste
For the beans
  1. Drain and rinse beans. (You can reserve the liquid aquafaba for another recipe.) Add to a small pot over medium high heat.
  2. Add all bean ingredients except for water. Let cook until fragrant, then add water and use an immersion blender to roughly blend beans.
  3. Stir and let heat through until the edges bubble. Remove from heat.
For the nachos
  1. Spread out chips on a 9 x 12 oven-safe tray. Place tray in oven and THEN preheat the oven to 350F. When the oven reaches 350F, turn the oven off and remove tray of chips.
  2. Now's the fun part - assembling the nachos: First drizzle the hot bean mixture evenly over the chips. Then the warm queso.
  3. Next add the remaining ingredients in the following order: tomatoes, cabbage, green onions, jalapeños, avocado, and cilantro.
  4. Lastly add a few shakes of Tapatio hot sauce over the whole tray. Serve immediately!
Notes
  1. * - You can find this in a can in the Latin Foods section at any supermarket.
  2. ** - Use baked tortilla chips, rather than fried for a oil-free dish.
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calories
674
fat
34g
protein
11g
carbs
83g
more
SPIRITPLATE http://spiritplate.com/

Homemade pho. YES! This is one of those recipes that is so easy to make. Just chop everything up and stick it in a pot for an hour. Voila! Nearly a gallon of homemade pho stock, ready to use whenever you’ve got a craving for something warm and cozy.The Best Winter Pho | SPIRITPLATEYes this stock uses a lot of ingredients, but the majority of them are probably already staples in your fridge or pantry.
The Best Winter Pho | SPIRITPLATE
The best thing about this pho is that it is SO healthy. It has all the warming spices that fight inflammation to keep you healthy through the winter AND there’s no oil in this recipe! If you want to add some protein, try my Smoky Baked Tofu sliced on top.
The Best Winter Pho | SPIRITPLATEStay warm friends!

If you’re participating in our GIVEAWAY this month, don’t forget to follow us and like this post on Facebook and Instagram!

Vegan Pho Stock
Serves 12
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
45 calories
10 g
0 g
0 g
2 g
0 g
336 g
357 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
336g
Servings
12
Amount Per Serving
Calories 45
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 357mg
15%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
9%
Sugars 5g
Protein 2g
Vitamin A
40%
Vitamin C
44%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large onions, chopped
  2. 1 leek, washed thoroughly and chopped
  3. 2 carrots, chopped
  4. 1 cup dried shiitake mushrooms
  5. 4 cloves garlic
  6. 3 - 2" inch slices of fresh ginger
  7. 1 hot red chile, halved
  8. a few sprigs each of fresh thai basil, fresh cilantro and fresh mint
  9. 1 tbsp black peppercorns
  10. 1 tsp whole cloves
  11. 1 stick cinnamon
  12. 3 qt cold water
  13. 2 slices of orange
  14. 1 lime, halved
  15. 1 preserved lemon, halved (optional)
  16. 1/4 cup tamari or soy sauce (optional)
Instructions
  1. Place ALL ingredients into a large stockpot. Bring to a boil then lower heat to a simmer.
  2. Allow to simmer uncovered for 1 to 1 1/2 hours.To avoid added bitterness to the stock, be sure to remove the citrus halfway through the cooking process.
  3. Remove from heat and allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth). Pour the stock into the strainer, allowing the liquid to pour through.
  4. The stock should be dark and golden in color. If it's not then return to stock pot and reduce for longer to concentrate the flavors. Taste for salt.
  5. If not using the stock immediately, quickly chill, then store in the refrigerator or freeze until ready to use in an airtight container.
  6. Serve hot over rice noodles and steamed veggies of your choice. Garnish with bean sprouts, cilantro, mint, thai basil, sriracha or a squeeze of lime.
Notes
  1. This recipe yields 3 quarts, or 12 cups of broth.
Adapted from Rouxbe
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calories
45
fat
0g
protein
2g
carbs
10g
more
Adapted from Rouxbe
SPIRITPLATE http://spiritplate.com/

Even if you don’t subscribe to a vegan lifestyle, adding just ONE completely plant-based meal every day can vastly improve your health and the environment. Here I’ve compiled our favorite recipes for an extravagant and wholesome plant-based Thanksgiving. Choose one, or two, or try them all this Thanksgiving!

  1. Hearty Stuffed Acorn SquashHearty Stuffed Acorn Squash | SPIRITPLATE
  2. Butternut Squash RisottoRoasted Butternut Squash Risotto | SPIRITPLATE
  3. Avocado Kale SaladAvocado-Massaged Kale Salad | SPIRITPLATE
  4. Creamy Butternut Squash Soup and Cayenne CroutonsSpiced Butternut Squash Soup | SPIRITPLATE
  5. Sour Cream and Onion Mashed PotatoesVegan Sour Cream & Onion Mashed Potatoes and Mushroom Country-Style Gravy | SPIRITPLATE
  6. Country-Style Mushroom Gravy Vegan Sour Cream & Onion Mashed Potatoes and Mushroom Country-Style Gravy | SPIRITPLATE
  7. The Best Vegan Green Bean CasseroleThe Best Vegan Green Bean Casserole | SPIRITPLATE
  8. Refreshing Green Bean SaladRefreshing Green Bean Salad | SPIRITPLATE
  9. Maple Balsalmic Glazed CarrotsBalsamic Thyme Glazed Carrots | SPIRITPLATE
  10. Soy-Chili Glazed Brussel SproutsSoy Chili Glazed Brussel Sprouts | SPIRITPLATE
  11. The Best Vegan Pumpkin Pie
    The Best Ever Vegan Pumpkin Pie | SPIRITPLATE
  12. Cranberry Orange Zest and Dark Chocolate Orange Zest CookiesCranberry Orange Cookies with Sweet Orange Glaze | SPIRITPLATE

 

Alright, after a week of posting two Thanksgiving recipes each day, it’s time for my favorite, FAVORITE desserts of all time. PUMPKIN PIE…and COOKIES.The Best Ever Vegan Pumpkin Pie | SPIRITPLATE
Seriously, guys, you’re in for a treat. This is the best ever vegan pumpkin pie. This was the one dessert I really missed after going vegan, but no more! I’ve tried several variations, from a cornstarch base, to a flour base, to a silken tofu base, but this agar-coconut cream one is by my favorite. It really allows the pumpkin and spices to shine without adding a random other flavor into the mix. The best part? You can leave your oven free for your other Thanksgiving creations [like the incredible cookie recipe that follows!] because this is a no-bake pumpkin pie! How’s that for innovation?

orangecookie7The second offering today is my favorite cookie recipe turned up a notch with orange zest, cranberries and a sweet orange glaze. This is perfect for Thanksgiving OR Christmas. Make a batch to gift your loved ones. Whip up some with your kids, or send a tinful to your kids’ teachers or your work buddies. They look oh-so-fancy, but really they’re quite simple. 

Simply cream your usual sugars with (vegan) butter. Add vanilla and orange zest. Add a Neat Egg. Add some flour and – wait, what? You don’t know what a Neat egg is?! Oh man, well let me tell you!
orangecookie5

Neat Egg is a chia-garbanzo mixture created by Neat Foods. It takes the place of an egg as the chia in it expands when it comes into contact with a liquid. I usually use a flax egg (1 tbsp ground flax seeds + 3 tbsp water = 1 egg substitute) for the same purpose. In any case, I highly recommend it. I got mine at our recent Texas Veggie Fair and it is the perfect addition to create insanely delicious, chewy cookies. This will definitely be a new staple in my pantry!

The Neat Egg can be ordered here. Check your local health food store to see if they are a stockist. A quick search in my area showed that they are stocked by my local Target.

Cranberry Orange Cookies with Orange Glaze | SPIRITPLATEAlso, if you’re not a fan of cranberries, try some chopped dark chocolate and sea salt with the orange: Dark Chocolate Orange Zest Cookies | SPIRITPLATE

Gosh, now that IS fancy. Happy baking!!

The Best Vegan Pumpkin Pie
Serves 10
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
315 calories
50 g
0 g
13 g
2 g
8 g
117 g
178 g
38 g
0 g
5 g
Nutrition Facts
Serving Size
117g
Servings
10
Amount Per Serving
Calories 315
Calories from Fat 111
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 178mg
7%
Total Carbohydrates 50g
17%
Dietary Fiber 2g
7%
Sugars 38g
Protein 2g
Vitamin A
132%
Vitamin C
3%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9-inch deep pie crust, prebaked and cooled
  2. 15-ounce can pumpkin puree
  3. ¾ cup packed light brown sugar
  4. ¾ teaspoon cinnamon
  5. 1½ teaspoons grated fresh ginger
  6. ¼ teaspoon freshly grated nutmeg
  7. ¼ teaspoon salt
  8. 1 14-oz can full fat coconut cream
  9. 6 tbsp agar agar flakes or powder
Instructions
  1. In a medium sauce-pan, add the pumpkin puree, sugar, and spices. Stirring constantly, cook until dark and fragrant, about 7 minutes. You are essentially caramelizing the sugars in the pumpkin and marrying the pumpkin with the spices and sugar.
  2. Transfer mixture to a high-speed blender. Add coconut cream and blend on high until fully incorporated.
  3. Return to sauce pan and bring to a simmer. Add the agar agar flakes and stir vigorously for a few minutes until you can no longer see the flakes, about 5 minutes.
  4. pour mixture into the pie crust and refrigerate, uncovered, 1-2 hours or until set and completely cooled. Serve with a dollop of coconut whip cream and a sprinkle of cinnamon or nutmeg.
Notes
  1. You can get agar agar in strips, flakes, or powder from your local health food or asian food store. If using strips, be sure to grind it into a powder or flakes before adding to the mixture.
beta
calories
315
fat
13g
protein
2g
carbs
50g
more
SPIRITPLATE http://spiritplate.com/
Orange Cranberry Cookies
Yields 30
Print
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
166 calories
27 g
14 g
6 g
1 g
4 g
45 g
24 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
45g
Yields
30
Amount Per Serving
Calories 166
Calories from Fat 53
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 24mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
3%
Sugars 18g
Protein 1g
Vitamin A
3%
Vitamin C
3%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cookies
  1. 2 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 3/4 cup Earth Balance butter
  4. 1 cup granulated sugar
  5. 1/2 cup light brown sugar, packed
  6. orange zest, from one large orange
  7. 1 tbsp Neat Egg*
  8. 2 tbsp almond milk
  9. 1 teaspoon pure vanilla extract
  10. 2 tablespoons orange juice
  11. 1 1/2 cup whole cranberries, chopped (fresh) OR
  12. 3.5 oz. dark chocolate chips or bar, chopped (optional) + sprinkle of kosher salt
For the glaze
  1. 1 1/2 tbsp orange juice
  2. 1 1/2 cups powdered/confectioner's sugar
Instructions
  1. In a medium bowl, whisk together the flour and baking soda. Set aside.
  2. In a medium bowl or standing mixer, cream the butter on medium-high speed for 2-3 minutes, or by hand for 5 minutes.
  3. Add the sugars and orange zest to the butter and beat for an additional 2-3 minutes; the mixture will become light and fluffy.
  4. Beat in the neat egg powder, almond milk, vanilla, and orange juice and mix until combined.
  5. Add the dry ingredients slowly, in increments, mixing well after each addition.
  6. Fold the cranberries or dark chocolate into the dough.** Cover and refrigerate dough for 1 hour.
  7. Preheat the oven to 375°F. Line baking sheets with parchment paper.
  8. Using a medium cookie scoop, (about 1 1/2 tablespoons) drop dough onto prepared cookie sheets at least two inches apart.
  9. Bake for 12 to 14 minutes. Allow cookies to cool on the pan for about 3 minutes before removing them to a wire rack to cool completely.
  10. While cookies are baking, whisk together orange juice and powdered sugar in a small bowl until uniformly blended. Add more juice or more sugar to thin or thicken the consistency to your liking. Drizzle or spread glaze over cooled cookies. If making dark chocolate orange cookies, sprinkle the salt on them instead. Enjoy!
Notes
  1. *Neat Egg can be ordered online (link in post). Substitute with 1 tbsp ground flax seed, or 1 tbsp ground chia seed + 1 tsp chickpea flour.
  2. **I divided the dough in half and added cranberries to one half and dark chocolate to the other. In this instance I divided the listed quantities of cranberries and dark chocolate in half, as I only needed enough for one half of the dough.
beta
calories
166
fat
6g
protein
1g
carbs
27g
more
Adapted from My Baking Addiction
SPIRITPLATE http://spiritplate.com/

Balsamic Thyme-Glazed Carrots. Soy Chili-Glazed Brussel Sprouts. YES. 

Soy Chili Glazed Brussel Sprouts | SPIRITPLATEEvery year, I experiment with at least one new dish to bring to my Thanksgiving table, while keeping the rest of the traditional dishes, well, traditional. This year I wanted to try a sticky-icky glaze on roast veggies, and I tested two versions. A sweeter, tangier version with carrots and a spicier, salty version using brussel sprouts.
Balsamic Thyme Glazed Carrots | SPIRITPLATEI’m sure you could substitute any veg here: broccoli, cauliflower, asparagus, green beans, and even squash comes to mind. I just think it’s a nice departure from the usual bland, roasted and often fatty veggies that usually exist on the periphery of our holiday spread rather than taking center stage with bold flavors.

Balsamic Glazed Carrots & Soy Chili Glazed Brussel Sprouts | SPIRITPLATE

Join us this week as we post TWO recipes each day for your Thanksgiving consideration. Add just ONE completely plant-based side to your Thanksgiving menu this year, saving yourself those extra calories and post-meal lamentations. Tomorrow, we’re talking desserts!  

Balsamic Thyme-Glazed Carrots
Serves 8
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
85 calories
19 g
0 g
1 g
1 g
0 g
135 g
103 g
13 g
0 g
0 g
Nutrition Facts
Serving Size
135g
Servings
8
Amount Per Serving
Calories 85
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 103mg
4%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
13%
Sugars 13g
Protein 1g
Vitamin A
379%
Vitamin C
11%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs baby carrots, or thin whole carrots, washed and peeled
  2. 1 tsp olive oil (optional)
  3. 1/4 tsp dried thyme
  4. salt, to taste
  5. 1/2 cup balsamic vinegar
  6. 3 tbsp brown sugar
Instructions
  1. Preheat oven to 400F.
  2. Toss carrots in olive oil, if using, salt, and thyme. Spread evenly on a rimmed baking tray and bake in the oven for 25 minutes, or until carrot skin is wrinkled but the center has a firm bite. Flip carrots once halfway through.
  3. In the meantime, combine brown sugar and balsamic vinegar in a small sauce pan over medium high heat. Reduce down until thickened, like caramel. You should smell the sugar caramelizing and the bubbles should get bigger and slower to pop.
  4. Remove carrots from oven and toss them in the glaze. Plate and serve hot.
beta
calories
85
fat
1g
protein
1g
carbs
19g
more
SPIRITPLATE http://spiritplate.com/
Soy Chili-Glazed Brussel Sprouts
Serves 8
Print
Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
96 calories
20 g
0 g
1 g
5 g
0 g
155 g
930 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
155g
Servings
8
Amount Per Serving
Calories 96
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 930mg
39%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
19%
Sugars 10g
Protein 5g
Vitamin A
20%
Vitamin C
207%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs brussel sprouts
  2. 1/2 cup soy sauce, tamari, or liquid aminos
  3. 3 tbsp rice vinegar
  4. 4 tbsp brown sugar
  5. 2 red thai chilis, halved OR 1/2 tsp red chili flakes
  6. 2 cloves garlic, minced OR 1/2 tsp garlic paste
  7. cilantro or green onion, chopped for garnish (optional)
  8. toasted sesame seeds or crushed peanuts for garnish (optional)
Instructions
  1. Preheat oven to 450F and move oven rack to the topmost slot.
  2. Wash, trim, and pat dry brussel sprouts. Half each brussel sprout lengthwise, no matter how small the sprout is.
  3. Place cut side down on a baking tray and place in oven on the topmost rack.
  4. Bake for 45 minutes or until crispy, flipping once every 15 minutes.
  5. In the meantime, combine soy sauce, rice vinegar, garlic, chilies, and brown sugar. Reduce down until caramelized and thick, careful not to let it burn. You should smell the chili and caramelized sugar and the bubbles should become larger and slower.
  6. Remove brussel sprouts from oven and toss in the glaze to evenly coat.
  7. Serve immediately with cilantro, crushed peanuts, green onion, or sesame seed garnish.
Notes
  1. The brussel sprouts will get soggy sitting in the glaze, so add the glaze immediately before serving and not before.
beta
calories
96
fat
1g
protein
5g
carbs
20g
more
SPIRITPLATE http://spiritplate.com/