Vegan Mexican Layer Dip

My family is notorious for our spread of appetizers mid-day Thanksgiving, and this year I really wanted to have something special that would still be vegan-friendly. One of Keith's favorite appetizers that my aunt Becky usually makes is a Mexican layer dip made from cheese, cream cheese, and canned chili. I attempted to give him something that he liked while redeeming the nutritional value. I think it was a success. Keith liked it, but said that you can not put the dips in the same category because they do not have ANY of the same ingredients. Whatever...it is delicious :)

Vegan Mexican Layer Dip

1 can vegan refried beans
1 package guacamole
1 1/2 cups black bean and corn salad http://sarahsfreshlife.blogspot.com/search?q=black+bean+and+corn+salad
1 cup organic salsa
1 cup Veggie Shreds
1/2 cup sliced black olives

1. Prepare the black bean and corn salad.

2. On a large plate or platter, spread the refried beans as your base layer. Next layer the guacamole, followed by the black bean salad, salsa, Veggie Shreds, and black olives.

3. Serve with Organic Tortilla chips.

**I think that chopped scallions would be great on top of this too. Make it with what you like and enjoy!!

Vegan Zucchini Sticks

When I was little our grandparents would take my brother and I to this amazing little Greek restaurant near Atlantic City, NJ called ZORBA'S. One of our favorite things was to get a whole bunch of Greek appetizers and have a taste of them all. We really liked the fried zucchini sticks that you dipped in sauce. I found this vegan version and tried it as part of our vegan Thanksgiving snacks. It worked really well. I did not use zucchini because I had a bunch of summer squash, which substitute quite well. My family really enjoyed them, and even Keith, my local summer squash hater ate two and said they were not bad for squash. (small victories)

Vegan Zucchini Sticks

2 Small Zucchini, cut into 2-inch sticks
1 cup almond milk (unflavored and unsweetened)
1 cup breadcrumbs
1/2 cup vegan parmesan
salt and pepper

1. Preheat the oven to 400. Line a baking sheet with parchment or use a baking stone.

2. Mix the crumbs, parmesan and dash of salt and pepper.

3. Dip the zucchini sticks in the almond milk, then roll to coat in the bread crumb mixture and place on the baking sheet. Bake for 15-20 minutes until golden brown. Serve with your favorite marinara sauce for dipping.

Tamari Roasted Chickpeas

We made some really fun vegan snacks for lunch on Thanksgiving day. One of the new things that I tried was roasted chickpeas. They turned out great, and the little boys really liked them. You can roast them, and serve them hot or chilled as a snack, on a salad, or to top a stir fry, soup or curry.

*Also: Tamari is a kind of soy sauce, but regular soy sauce or Braggs Liquid Aminos will work fine.

Tamari Roasted Chickpeas

1 can (14 oz.) Chickpeas, rinsed and drained
1 tbsp veggie oil
1/2 lemon, juiced
1 tbsp Tamari or soy sauce
1/2 tsp dried thyme
1/8 tsp salt
1 tbsp maple syrup

1. Preheat oven to 400. Line a baking sheet with parchment paper.

2. Toss all ingredients in a medium bowl. The turn out onto the baking sheet.

3. Bake for about 25 minutes. Chickpeas will still be tender not completely crunchy.

Makes 1 3/4 cups

Vegan Ginger Orange Glazed Carrots

These carrots are sweet and delicious without any sugar, syrup or butter. I was able to use the "last harvest" carrots from Revision Farm down the street. They were fabulous. If you are not a huge fan of ginger you can substitute a dash of cinnamon and it will have a nice spicy/sweet, but not as sharp.

Vegan Ginger Orange Glazed Carrots

1 lb carrots (you can use baby carrots, or just cut up your big ones in bite size pieces)
1 1/2 cups water
1/2 cup fresh squeezed orange juice
1 tsp fresh, grated ginger
1 tsp grated orange peel
2 tbsp maple syrup

1. Place Carrots in a medium sauce pan with the water. Cover and simmer for 3-4 minutes or until fork-tender.

2. Drain carrots and return to the pan.

3. Add remaining ingredients and stir over medium heat until liquid is evaporated.

Pumpkin Ice Cream

I firmly believe that EVERY family should have an ice cream maker. We made tons of fruit sorbet desserts  over the summer, and it is a great way to create your own whole food desserts. This recipe is not remotely vegan. I made it because I love my husband and he has a passionate love affair with Ice Cream. (and I happened to have some whole milk in the fridge I bought to make Mac n' Cheese for the kiddos' school Thanksgiving feast.) It was fabulous though, and I thought that other people may enjoy it too.

Earlier this fall when I made my Stew-in-a-pumpkin http://sarahsfreshlife.blogspot.com/search?q=pumpkin+stew , i pureed the cooked pumpkin and froze it in quart sized bags. So for this ice cream recipe I used frozen pumpkin. You can use canned pumpkin it will just take a bit longer in your ice cream machine.

I have not yet attempted a vegan version of ice cream...I am kind of afraid. I think it will be my next big adventure.

Pumpkin Ice Cream

15 oz Pumpkin Puree
1 cup Whole Milk
2/3 cups 1/2 & 1/2
2/3 cup sugar
1 tsp vanilla
1 tsp cinnamon
pinch of ginger
pinch of nutmeg

1. Blend all ingredients in a blender (especially if your pumpkin is frozen)
2. Pour it into your ice cream maker and process according to manufacturers' instructions.
3. You can freeze this in an air-tight container for a few days and it will harden a bit. It does tend to be on the soft-serve side.