Cornbread Dressing

Yields 8-10 servings

• (1) 10 inch cornbread, crumbled   (recipe to follow)
• 4 slices of toasted or dry whole wheat bread, torn into pieces   (homemade if possible)
• 1 small onion, diced
• 2 c. celery, diced
• 3 c. vegetable stock  (recipe)
• 3 tbsp. ground flax meal
• 1 recipe of mushroom béchamel  (recipe to follow)
• 2 ½ tsp. rubbed sage
• ¾ tsp. dried thyme
• 1 tbsp. salt
• 2 tsp. black pepper

Do not preheat oven!

1. Place cornbread, bread, onions and celery in a large bowl and set aside.
2. In small bowl, combine flax meal with ¾ c. of vegetable stock and let set for 5 minutes.
3. Add flax mixture, mushroom béchamel, remaining vegetable stock and seasonings to cornbread mixture, combine well. (Note: using your hands is the best way to fully incorporate ingredients well.)
4. Press batter into a 9x13 baking pan and place in oven, set oven to 375 and bake for 45 minutes.

Cornbread  (can be made 1-3 days ahead)

• 2 c. corn meal   (not cornbread mix)
• 2 c. unbleached all-purpose flour
• 2 tbsp. sugar   (organic or turbinado/raw)
• 2 tsp. salt
• 2 tbsp. baking powder
• 2 tbsp. ground flax meal
• 2 1/3 c. unsweetened non-dairy milk   (soy, almond, coconut, etc.)
• 4 tbsp. oil   (light olive, grape seed, canola, etc.)
• 2 tbsp. vegetable shortening 

1. Place the vegetable shortening in a 10 inch cast iron skillet, place in oven and preheat to 425 degrees. (Note: If not using cast iron skillet, you can follow this step using a 9x13 glass or ceramic baking pan and 3 tbsp. vegan margarine.)
2. In a small bowl combine flax meal, non-dairy milk and oil and let sit for 5 minutes.
3. In a large mixing bowl, whisk the first 5 ingredients together. Add the flax mixture and combine.
4. Once oven is preheat, carefully remove the skillet, pour in the batter and return to oven and bake for 40 minutes.

Mushroom Béchamel (can be made and refrigerated 1-3 days ahead)

• 6 tbsp. olive, grape seed or canola oil, divided
• ½ c. onion, diced
• 2 c. slice crimini or white button mushrooms
• ½ c. vegetable stock, divided
• ¼ c. unbleached all-purpose flour
• 1 c. non-dairy milk
• 2 tsp. salt
• ¼ tsp. pepper

1. Place milk and ¼ c. of stock in a small sauce pan on medium-low heat.
2. Heat 3 tbsp. of oil in a medium sauté pan on medium heat. Add onions and cook for 3-5 minutes, then add remaining oil and mushrooms and cook for 3-5 minutes more.  
3. Add flour, stir and cook for 2 minutes, making sure all flour is combined. Add remaining ¼ c. of stock and stir.
4. Slowly whisk in milk mixture, salt and pepper, continue to whisk and cook until thickened, about 3 minutes.

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Vegan Butter

• ¼ cup + 2 teaspoons soy milk
• 1 teaspoon apple cider vinegar
• ¼ + 1/8 teaspoon salt  (omit salt for unsalted)

• ½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
• 1 Tablespoon canola oil  (I used light olive oil)

• 1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons  soy lecithin granules
• ¼ teaspoon xanthan gum

1. Place the soy milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
2. Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
3. Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup, 215 grams, or the equivalent of 2 sticks vegan butter.

Recipe from: veganbaking.net

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Who is Sara?

Well I’ve been cooking, baking and playing the kitchen since I was 10 or 11. It started with mixing flour and water together to make dough as a child, to making homemade french-fries and cakes, and now it’s searching, testing and loving vegan recipes. I pride myself on being able to do basic and not so basic things in the kitchen. I feel that knowing my way around a kitchen is what is going to keep me on track when it comes to veganism.

Back in 2007, I made my way to going green. It was a logical choice for me since I care about how my actions impact others. When researching everything I could about being green and green products, I noticed a lot of vegetarian and vegan ideas. I know a lot of vegetarians and vegans say you can’t be an environmentalist and eat meat, which makes sense. Caring for the planet also means caring for her non-human earthlings and what better way to care for them than becoming a vegetarian. But the more I learned about the dairy industry and factory farming, the more I wanted to steer away from animal products/by-products all together. The videos and pictures of the horrors that animals endure daily have changed me forever and I can never un-see the pain and suffering, nor would I want to. They have helped shape my views and who I am today and helped me find my way to veganism.

So, this blog is going to showcase my best tested and favorite recipes and my ideas, thoughts and tips for the transition to veganism. I am not an expert, nor do I claim to be one, but I feel that I could help someone, somewhere with making the change.

Mushroom Risotto

Yield: 4-6 servings, cooking time: about 30-35 minutes

• 4 Tbsp. olive, grape seed or non-gmo canola oil
• 1 small or half large white or yellow onion, minced
• 2 -3 cloves garlic, minced
• 1/2 -1 Lb. crimini (baby bella) or white button mushrooms, sliced
• 1/2 c. white wine  (to make sure it is vegan, check out barnivore)
• 6 c. vegetable stock (see recipe)
• 2 c. Arborio rice
• 2 Tbsp. vegan butter or vegan margarine
• 2 Tbsp nutritional yeast or vegan parmesan cheese 
• Salt and pepper to taste

In a medium to large sauce pan, heat vegetable stock over low - medium heat. In a large (4-5qt.) sauté pan, heat oil over medium heat. Add onion and garlic and sauté for 3-5 minutes, sprinkle in salt and pepper. Add mushrooms, sprinkle of salt and pepper, and cook for 3-5 minutes. Add rice, stir and cook for 1-2 minutes, coating the rice in the oil. Stir in wine and cook for 1-2 minutes. Add 3 ladles full of vegetable stock and stir.  Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining stock, 2 ladles full at a time, cooking and stirring until liquid is absorbed between each addition, about 20 minutes. Stir in butter, yeast and salt and pepper to taste.

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Mushroom Soup

 Yield: 4 servings, cooking time: 10-15 minutes   

• 4 Tbsp. olive, grape seed or non-gmo canola oil
• 1 small or half large white or yellow onion, minced
• 2 cloves garlic, minced
• 1 Lb. crimini (baby bella) or white button mushrooms, sliced
• 4 c. vegetable stock (see recipe)
• 1/2 - 3/4 c. unsweetened non-dairy milk (I use soymilk)
• 2 Tbsp. arrowroot powder (cornstarch)
• Salt and pepper to taste

In a small bowl, whisk arrowroot powder with 1/4 c. of stock (this will ensure the arrowroot is smoothly incorporated). In a medium to large sauce pan, heat the remaining stock and milk together over low - medium heat. Meanwhile, in a medium to large sauté pan, heat oil over medium heat. Add onion and garlic, sprinkle with salt and pepper and cook for 5-7 minutes. Add mushrooms, sprinkle with salt and pepper and cook for 3-5 minutes. Add arrowroot mixture to stock mixture and whisk. Stir in mushroom mixture and salt and pepper to taste.

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Vegetable Stock (Crock-Pot)

Yield: 6 cups, cooking time: 3- 6 hours

·         1 large white or yellow onion, chopped

·         3 cloves garlic, cut in half

·         3 carrots, chopped

·         3 stalks celery, chopped

·         1 (14oz.) can crushed tomatoes

·         6 cups water

·         2 bay leaves

·         1 Tbsp. dried parsley

·         1 tsp. dried thyme

·         Piece of cheese cloth or mesh tea ball

Combine first 6 ingredients in crock pot. Place herbs in a mesh tea ball or make a bundle in a piece of cheese cloth and place in crock pot. Cook on low for 6 hours or on high for 3 hours. Remove herbs and strain out vegetables. Store stock in refrigerator for up to 1 week or freeze for up to 4 months.

Note: Stock will seperate as it cools and freezes, this is normal.
Note 2: I purposely did not put salt in this recipe because my husband is watching his sodium intake and I believe it doesn't need it. The stock is fantastic without it, but of course everyone is different.

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