Our vegan Christmas.

On January 1, 2019 By VictoriaIn Cooking for the holidays, What I Ate Today2 Comments

We are so grateful to all of our friends and family that made the holidays easy for us this year, and gave us so many amazing vegan meals and treats.

First off, we were gifted three vegan cookbooks! Expect reviews soon, because we are so excited to try these decadent recipes out.

We also received lots of snacks, including dried fruit, nuts, and vegan cakes!

Christmas Eve:

The main course was a veggie lasagna with mushrooms, spinach, and vegan cheese. All of the sides, which were veggies and potatoes, were all vegan too and made with Earth Balance butter. Here’s a photo of the leftover lasagna:

Christmas Day:

My mom made us a baked ziti, which had ziti, daiya cheese, tofu ricotta (recipe is here), Tofurky Italian sausage, and gardein meatballs. We had some bread with Earth Balance butter too on the side.

For dessert we had a vegan cherry pie made with cherry pie filling and a vegan pie crust that was also accidentally vegan:

That’s everything we ate on Christmas! These last few weeks have been so stressful and exhausting, but 2018 is finally coming to an end. Expect lots of new vegan recipes and vlogs coming in 2019. ♡

A Vegan Thanksgiving // what I ate today

On November 23, 2018November 22, 2018 By VictoriaIn Cooking for the holidays, Vegan Products, What I Ate TodayLeave a comment

I ate a ton of vegan treats on Thanksgiving and I wanted to share it with you guys. Here’s everything I ate this weekend:

The day before Thanksgiving:

We made most of the food on Wednesday so we wouldn’t have to worry about it on Thanksgiving. For the main dish we made a vegan lasagna with homemade tofu ricotta, Daiya Mozzarella shreds, Boca veggie crumbles, and Tofurky Italian sausage. The recipe for the tofu ricotta is on this blog post that I made last year.

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We also made a vegan apple pie that night too. We found a gluten free crust at Kroger that happened to also be vegan, and mixed together chopped apples, flour, sugar, cinnamon, nutmeg, cardamom, and lemon juice.

That night we also wanted to try a new So Delicious ice cream flavor after all of our hard work (plus the self control it took not to snack on the lasagna and apple pie), so we had a little bit of that for dessert. It was a lot creamier than I thought it would be. I figured since it was blueberry flavored it would be a sorbet, but instead it was so creamy and so delicious.

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Thanksgiving:

We started the day off with a late afternoon cheese platter. We’ve almost always had one for every holiday, so it’s nice that I can make my own vegan version to have.

I made this one with Miyoko’s Creamery vegan mozz, Lightlife veggie deli slices (White bean + kale and Chickpea + red pepper), Chao Creamy Original slices, Treeline Treenut cheese, and Go Veggie cream cheese. We also had some bread on the side including sourdough bread and bagel thins.

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A few hours later we had dinner. My plate included sweet potatoes, mashed potatoes made with cashew milk and earth balance butter, cranberries, broccoli, spinach, and rutabagas also with vegan butter. I also drank some Harvest Pumpkin Ale from Blue Moon, which is also vegan according to the app Vegaholic.

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Finally, the dessert. The pie we made the night before was amazing. I also had a scoop of So Delicious’ Vanilla cashew milk ice cream on the side.

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That’s everything I ate on Thanksgiving. I am so thankful for my family that helps us make amazing vegan food on the holidays and tries some too! ♡

What we’ll be making for Thanksgiving

On November 20, 2018November 20, 2018 By VictoriaIn Cooking for the holidays2 Comments

Thanksgiving is this week, and we’ll be making tons of food the next few days. Here’s what we’ll be eating for our vegan Thanksgiving:

Lasagna with tofu ricotta “cheese”.

I’ve made lasagnas for the past few holidays since they’re so easy to make and easy to customize. We’ll be making one with a homemade tofu ricotta “cheese”, veggie meats, Daiya mozzarella cheese, and homemade tomato sauce. Here’s the recipe I’m basing it off of from a blog post from last year.

A cheese platter for a starter.

For holidays we always put a cheese platter out. I plan on getting some Chao cheeses and Miyoko’s creamery mozzarella cheese. I may even pick up some veggie salami if I can find it or Tofurky deli slices.

(This is a small platter we had last year with Chao original creamy cheese, Yves quinoa balls, and Ritz crackers. Plus Yellow Tail is vegan too!)

Lots of side dishes.

My mom will be making all of the sides vegan for us. We’ll have some mashed potatoes with cashew milk and earth balance butter plus veggies and sweet potatoes.

Homemade apple pie.

We’ll be veganizing my mom’s apple pie recipe! There are tons of recipes for apple pie on Pinterest, and it’s super easy to veganize with earth balance vegan butter and a vegan crust.

I will post photos of everything we ate on Friday. Hope everyone that celebrates has a happy Thanksgiving! Try to have some vegan options to save the turkeys! ♡

A Vegan Thanksgiving

On November 22, 2017November 22, 2017 By VictoriaIn Cooking for the holidays, What I Ate TodayLeave a comment

This will be our first holiday season eating a vegan diet. I was vegetarian last year which made it easy to just ask for no meat at the different households we went to. This year is a lot different. We are bringing our own dinner and dessert and sharing it with whoever wants to try it.

This is what we made for our Friendsgiving we hosted at our apartment, and basically what we will be bringing to the three Thanksgivings we’ll be going to this week.

For an appetizer we had a few snacks including Ritz crackers, Chao creamy original tofu cheese, Yves Kale and Quinoa bites, carrots, celery, pretzels, and hummus. We also sipped on Yellow Tail red wine which is vegan too!

Next was the main course. Our dishes included a side of broccoli, stuffing that was accidentally vegan, mashed sweet potatoes topped with Dandies vegan marshmallows, tofu ricotta lasagna, and bread rolls that were also accidentally vegan.

For the broccoli we simply sautéed it with garlic and a little bit of olive oil.
Pepperidge Farm Herb Seasoned Stuffing is accidentally vegan. We used 2 cups of vegetable broth and 5 tbsp of earth balance butter instead of real butter.
For the sweet potatoes we used earth balance butter and unsweetened cashew milk to make them thick and creamy. We baked them in the oven after we mashed them and topped them topped with Dandies so they would melt on top.
Here’s a recipe I posted on the lasagna. It’s super simple to make, and our friends didn’t realize it was tofu instead of cheese.

Finally for dessert we made the Trader Joe’s pumpkin bread I baked in this post and put a scoop of So Delicious coconut vanilla ice cream on the side.

We want to show our friends and family how easy it is being vegan. These dishes were a hit with our friends, and cooking them a Thanksgiving dinner helped show them how delicious vegan food is. Let me know what you guys plan on making for your friends and family during the holiday season!