Sweet + Savoury Holiday Recipes | Vegan + Delicious

Sweet + Savoury Holiday Recipes | Vegan + Delicious

▶ Check out my gear on Kit: https://kit.com/veggiekins

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Lisa’s Video: https://youtu.be/DxkTmR_uHsg

GIVEAWAY
To enter to win 10 Simply Organic spices (including the ones we used in these recipes!), you must be subscribed to my channel and Lisa’s channel and leave a comment telling me whether you prefer sweet or savoury dishes! 2 winners will be chosen a week from now.

TAHINI MAPLE COOKIES
1 1/3 cup oat flour
1/2 cup tahini
1/3 cup maple syrup
1 teaspoon baking powder
1 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
(optional) 1/2 teaspoon cinnamon or pumpkin spice

Combine ingredients reserving seeds for garnish. Roll into balls and press down, topping with a sprinkle of seeds and bale at 350F for 8 min. Let cool completely (hard I know!!) and you get buttery and chewy cookies

EASY CRUST RECIPE:
https://helynskitchen.com/2013/09/2-ingredient-pie-crust-vegan-grain-free.html

“CHICKEN POT PIE”
8 ounces extra firm tofu (or tempeh)
1/2 small yellow onion, diced
1 carrot, diced or 1/2 cup shredded carrots
1 clove minced garlic
1/4 cup gluten free flour (or flour of choice)
1 tablespoon nutritional yeast
2 tablespoons tamari
1 1/4 cup vegetable broth
1/3 cup fresh or frozen peas
1-2 leaves of sage
1 teaspoon thyme leaves
Simply Organic Poultry seasoning
Simply Organic Grilling Season Chicken seasoning

Dice and cook your tofu over medium heat with 1 teaspoon of poultry seasoning, 1 teaspoon of grilling seasoning and salt and pepper to taste. Cook until edges are golden and spices are fragrant.
Add onion, garlic and carrots to a pan with a splash of vegetable broth to sautee until fragrant and soft. Add nutritional yeast, tamari, sage, thyme and flour and cook until combined. Next add vegetable broth and cook and allow to thicken slightly. Add frozen peas last along with tofu.
Transfer mixture into ramekins or small dishes and cover with a circle of pastry crust. Score along the edges with a fork and cut small holes on top. Bake at 400F for about 25-30 min when crust is cooked!

WHERE TO FIND ME
✧ Instagram: http://instagram.com/veggiekins
✧ Blog: http://veggiekinsblog.com
✧ Contact: remy@veggiekinsblog.com

*My camera + editing equipment
(1) My Portable/Travel Camera // Sony A7 Camera – http://amzn.to/2hVGh4n
50mm f/1.8 Lens – http://amzn.to/2ykZwdS
35mm f/1.8 Lens – http://amzn.to/2hmoYwu
(2) My Camera // Canon 80D – http://amzn.to/2AsJss1
Sigma 18-35mm F/1.8 Lens for Canon – http://amzn.to/2hfjkbu
(3) Vlog Camera / Canon G7X Mark II – http://amzn.to/2hfrCjB
Photo Editing Program – Lightroom 6 – http://amzn.to/2ztYU98
Video Editing Program – Final Cut Pro – http://amzn.to/2hUaocA

*The above links are affiliate links–I receive a commission of purchases made through my links within 24 hours. You are welcome to purchase them not using my links, however if you do use my links you will be supporting me with a small amount 🙂

MUSIC
Olivia Herdt (she’s vegan!) – https://soundcloud.com/oliviaherdt/tracks

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