Spiced-Up Cranberry-Orange Holiday “Stuffing”

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Get your forks ready…

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Because you’ll want to eat THIS stuffing for breakfast, lunch, and dinner.

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Yep. It’s just that good.

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Yesterday I was out for a very quick and very chilly 6-mile run during my lunch break (one of the many perks of working right by the Charles River) when I started thinking about what to make for Thanksgiving. I absolutely love experimenting in the kitchen and testing out new recipes around the holidays– there are just so many cozy ingredients to use in such a short amount of time! Plus, the holidays provide me with LOTS of willing (perhaps unsuspecting?) taste-testers and food critics to impress ;) .

 

I don’t know about you, but I come up with some of my best ideas while working out– especially recipe-related ideas (I guess I just get reallllly hungry burning off all that energy :) ).  It’s no wonder, then, that I came up with this amazing recipe right around mile four as I was passing the Mass. Ave Bridge.

 

Now, my aunt who hosts Thanksgiving (and pretty much every other holiday!) is  a regular Martha Stewart through and through. From the food being served to the table decor, she has the whole Thanksgiving spread thing down to a science. If there’s a traditional Thanksgiving dish to be found, you can bet it’s on her table! Therefore, the last thing I wanted to do was step on her toes or throw off the system by bringing a repeat Thanksgiving dish. That meant traditional stuffing was out, and my healthy, vegan, spiced-up “stuffing” was so IN.

 

Since I won’t be getting my protein from the Thanksgiving turkey like the rest of my family, I knew I wanted to whip up a tasty dish that would be both filling and protein-rich. Quinoa was the obvious choice here– just 3.5 ounces packs 14 grams of protein! However, since some members of my family (especially the boys) can be pretty picky, (I can hear them now… “QUIN-WHAT??”) I wanted to balance this healthy grain with something a little more familiar, like couscous, to please all palates.

 

Spicy, sweet, and fruity with just a touch of heat…

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This dish is sure to be an instant crowd-pleaser!

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Spiced-Up Holiday “Stuffing”

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Ingredients:

  • 1/2 cup of Israeli couscous
  • 1/2 cup of quinoa (I used a mix between red and white quinoa)
  • 1 large apple, chopped (I used Fuji)
  • 1 large pear, chopped (I used Bosc)
  • 1 cup of kale (shredded)
  • 1 cup of carrots (shredded)
  • 1/2 cup of 100% carrot juice (I used Trader Joe’s brand)
  • 3/4 cup of low-sodium vegetable broth (I used Trader Joe’s brand)
  • 1/4 cup of dried cranberries
  • 1/4 cup of shelled pistachios
  • Juice from 1/2 of an orange
  • 1 cinnamon stick
  • 1/2 teaspoon of pumpkin pie spice plus 1/4 teaspoon (feel free to add more/adjust to taste)
  • 1/2 teaspoon of cinnamon plus 1/4 teaspoon (feel free to add more/adjust to taste)
  • 4 teaspoons of coconut oil
  • Dash of ginger
  • Dash of pepper
  • Optional: Dash of cayenne pepper
Directions:
  • Heat one teaspoon of coconut oil in a medium skillet and toast the couscous until lightly browned. Remove from heat.
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  • Pour carrot juice and vegetable broth into a medium pot, then add toasted couscous, quinoa, and cinnamon stick.
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  • Bring the mixture to a full boil and then reduce heat to low.
  • Simmer for 10-15 minutes (until quinoa is fully cooked and little white sprouts appear). Remove cinnamon stick.
  • Mix 1/2 teaspoon of pumpkin pie spice and 1/2 teaspoon of cinnamon to cooked stuffing mixture.
  • In a medium skillet, heat one teaspoon of coconut oil.
  • While oil is heating, toss apple and pear chunks with 1/4 teaspoon of cinnamon and 1/4 teaspoon of pumpkin pie spice.
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  • Turn heat to medium high and add apple/pear mixture. Cook until fruit becomes soft and sticky, then add the fruit mixture to the stuffing mixture.
  • In same skillet, heat one teaspoon of coconut oil on medium heat and sauté kale until wilted. Add the kale to the stuffing mixture.
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  • In same skillet, heat one teaspoon of coconut oil on medium heat and sauté shredded carrots until soft and wilted. Add the carrots to the stuffing mixture.
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  • While the pan is still hot, add the dried cranberries and pistachios. Quickly stir the mixture around until cranberries are soft (30 seconds or so).
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  • Add the cranberries and pistachios to stuffing mixture.
  • Squeeze the juice from half of an orange into the stuffing mixture and season with ginger, black pepper, and cayenne pepper (to taste).
  • Mix well.
  • Garnish with a cinnamon stick and an orange peel.
  • NOTE: If stuffing is too dry, add a splash of carrot juice or vegetable broth to moisten it up a bit.
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Go ahead. Stuff yourself :) .

 

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Healthfully Yours,

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Ashley Michelle

 

 

 


My, OH MY! Pumpkin Pie

 

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Three words.

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Easy as pie.

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Need I say more?

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Didn’t think so.

 

I’m not sure if you’ve noticed but the holiday season is fast approaching…as in, um hiiii— It’s HERE!

 

It’s hard to believe that just a few short weeks ago I was apple picking, foliage hunting and getting ready for Halloween. Now I’m trudging to work in my Ugg boots and a marshmallow-y jacket (hot?) while fighting the harsh reality that I will in fact need to purchase some tights–that is, if I plan on wearing a dress or a skirt to work anytime soon.

 

It’s true. As soon as Halloween ends you might as well kiss the fall goodbye because Christmas commercials and decorations have been taking over since 11/1– and we haven’t even had the chance to gobble up our Halloween candy yet!

 

Speaking of gobbling…we can’t forget that festive little holiday hiding between all the ghouls and the garland! It is the holiday for feasting on all things delicious after all. And seeing that this has become a recipe-filled blog…I just couldn’t skip out on Thanksgiving! (Looks like my gingerbread men cookie cutters will need to stay in the cupboard for a couple more weeks. Sorry guys).

 

Now, in years past, Thanksgiving was always a rather difficult holiday for me. It can be a little bit of a bummer when you follow a different diet than your meat-eating family, and it can also get pretty old being pinned as the outcast or “odd one” at the table. If I had a dollar for every time someone asked “what is Ashley going to eat?”  I’d be a very rich woman :) . I’m prepared for this year to be no different–except for one little thing…

 

This is my very first Thanksgiving as a VEGAN.

In fact, this will be my first holiday season as a vegan.

 

YUP. If I thought being a vegetarian was hard, this new detail will certainly make this festive season a tad more interesting, to say the least.

 

I’ll be honest. I worry that I’ll be considered rude for passing up a home-cooked meal that I know took hours and hours to prepare. I worry that I’ll put a damper on the holiday or be considered high maintenance and difficult (sound familiar?). But that doesn’t seem very fair now, does it? After all, Thanksgiving is meant to be a day full of gratitude– a day to reflect, accept and be thankful for all that we have. It’s a day to surround ourselves with family, friends, and loved ones. It is not a day to judge others or think about what we don’t have and what we haven’t become. So why, then, should I be stressing over what other’s think about the lifestyle I’ve chosen to follow?

 

Well, quite frankly, I shouldn’t.

 

I’m thankful to be happy and healthy and filled with love.  And that’s why I plan to enjoy a tasty vegan meal without judgement. )There are bigger problems out there then what someone chooses to eat for dinner people :) ) And who know, maybe my yummy contributions will be a hit among some of the non-vegans at the table.  All it’s going to take is some extra preparation and a hefty dose of confidence and creativity.

 

Oh…and a LOT of recipe testing ;) !

 

So what’s the best way to enjoy being with family during the holidays without worrying about the food? By winning over some non-vegan friends and family members with some healthy and delicious seasonal dishes of course!

 

But first, let’s start with everyone’s favorite part of the meal….DESSERT! (I promise you. Everyone will love this pie. And they’ll never guess what the secret, healthy, ingredient is).

 

 

My, OH MY! Pumpkin Pie

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Fat-Free Cookie Pie Crust:

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  • 1/2 cup quick oats (blended)
  • 1/2 cup whole wheat pastry or spelt four
  • 1/4 cup brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 – 1/2 teaspoons cinnamon or pumpkin pie spice etc…
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 6 drops of vanilla stevia drops (depending upon how sweet you want your crust. I bought the 365 brand stevia drops at Whole Foods, but there are many different kinds available out there.)
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Pumpkin Pie Filling

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  • 1 package of silken tofu (I used Morinaga Silken Tofu–I find it doesn’t leave an aftertaste. I can’t vouch for any other tofu brands like Nasoya, but feel free to give it a go!)
  • 1 can of 100% pureed pumpkin
  • 1 tablespoon of coconut oil (you can decrease this if you’d like to keep it fat-free, but I think it tastes better with the oil)
  • 1 tablespoon of almond milk
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of pumpkin pie spice
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1-2 tablespoons of cornstarch
  • 1/3 to 1/2 cup of brown sugar (depending upon how sweet you’d like your pie–I actually used 5 tablespoons, but if you would like a sweeter dessert, feel free to increase this)
  • 10-20 drops of vanilla stevia drops (depending upon how sweet you’d like your pie, an if you’d like a hint of creamy vanilla).
  • Pecans for decoration
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Pie Crust Directions:

  • Preheat the oven to 375º.
  • Mix all the dry ingredients together in one bowl and mix the wet ingredients in another.
  • Combine wet and dry ingredients together and mix well.
  • Spray a 9-in pie pan with all natural cooking spray.
  • Press the dough into the pie dish until fully covered with dough extending slightly up the edges of the dish.
  • Bake pie crust for 9-10 minutes (until slightly browned– do NOT over-bake or the result will be very dry!)
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Pie Filling Directions:

  • Reduce oven temperature to 350º.
  • Blend all the ingredients in a food processor or blender until very smooth.
  • Pour pumpkin pie mixture into the baked cookie pie crust and bake again for 45 minutes (or until the top begins to split and turn golden brown).
  • Let the pie cool and serve at room temperature. Feel free to serve with a squirt of whipped cream!
  • Store covered in the fridge for 3-4 days, or slice pie and layer slices between wax paper and freeze in an airtight container.

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The final product should look a little something like this…. :)

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The result is a creamy, delicious, and sneaky holiday dessert!

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Traditional pumpkin pie is full of fat and calories from the flour, evaporated milk, eggs, and loads of sugar, yet it’s often the healthier dessert option at most holiday tables.

 

I promise you NO ONE will know this pie is LOW-FAT, high in FIBER & VITAMIN A (pumpkin!) and high in PROTEIN (tofu!). I challenge you to make the switch!

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Hey…who says holidays can’t be healthy? ;)

 

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Healthfully Yours,

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Ashley Michelle

 

 


Eating Vegan in Italy…YES it’s Possible!

Tutto è meglio con il vino! (Everything is better with wine ;) )

 

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As the Italians say…

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Mangiare! Mangiare!

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And so, I did :)

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C’mon…you don’t have to tell me that twice!

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As a mentioned in this post, eating a plant-based diet while vacationing in Italy proved to be far from difficult– mainly because fresh food and produce is so readily available over there. Fruit and veggie stands dot the streets, making it easy to grab a healthy snack during the day or to stock up on bread, wine and salad fixings to whip up and easy dinner back at the hotel.

 

If you want to go out for a nice Italian dinner, don’t worry! It’s not even close to a problem. I found that the majority of restaurant menus included a variety of tasty vegan and vegetarian-friendly sides, soups, and appetizers in the antipasti (small bites/appetizer), zuppa (soup), insalata (salad), and contorni (side dishes) sections of the menus. Order a few small dishes and voilà! You have a tasty meal.

 

Another bonus? You really don’t have to worry about butter being used to cook your food in Italy because Italians use olive oil for everything! I never had to bother anyone with questions about preparation or ask my server to omit any butter or sauces. In fact, I don’t think I saw butter once the entire time I was there–even when toast was served at breakfast. And who needs butter when the olive oil tastes so ahh-ma-zinggg?! Believe me…after you taste real italian olive oil (cold press, first press), your life will change forever. Okay, a bit dramatic, but I swear it’s true! Eventually I broke down and bought a very expensive bottle of E.V.O.O. because the cheap stuff you find over here in the U.S.  just doesn’t seem to cut it anymore.

 

And last but not least…we can’t forget about dessert!

 

What’s my personal favorite you might ask? 

 

Why, GELATO of course! 

 

Believe it or not, you can find dairy-free gelato at many gelato shops in Italy. If you’re looking for something fruity and refreshing, try the sorbetto. It’s much like sorbet in the U.S. only better. This treat doesn’t contain milk and it’s made of mostly water, fruit, and sugar. But if you’re craving something sweet, creamy, and a tad bit indulgent…be sure to look for soy-based gelato (soia= soy). This gelato is made with soy milk, and let me warn you now…it’s super addictive! I went crazy for the pistachio gelato at Gelateria Blu Ice. Even mom (who isn’t vegan) liked it :)

 

The list below highlights some of my favorite dishes to order while in Florence and Rome: 

 

  • Grilled vegetables (verdure grigliate ): Typically grilled eggplant, onions, zucchini, red peppers, artichokes, tomatoes, and/or radicchio drizzled with olive oil and pepper.
  • Bruschetta: Toasted bread rubbed with olive oil and garlic and finished with a variety of toppings such as diced tomatoes, basil, and/or truffle spread.
  • Roman artichokes (carciofi romani): Artichokes that are trimmed of everything inedible and cooked in olive oil, herbs and garlic.
  • Jewish artichokes (carciofi alla giudia): Fried artichokes.
  • Sautéed spinach (spinaci saltati): Spinach sautéed in olive oil, lemon, and pepper.
  • Vegetable soup (zuppa di verdure): Exactly that :)  typically a tomato-based, mixed-veggie soup.*
  • Minestrone (literally means “big soup”): A thick soup made with pasta, beans and vegetables such as onions, celery, tomatoes, and carrots.*
  • Tuscan bean soup (zuppa di fagioli toscana): A soup typically made with cannellini beans, diced tomatoes, carrots, celery, escarole, onions, leeks, olive oil, garlic, basil, oregano, rosemary, chili peppers, and bay leaves.*
  • Pasta fagioli: A meatless stew made with cannellini beans, ditalini or elbow pasta, garlic, spices, onion, olive oil, and tomato.*
  • Mixed salad (insalata mista): Mixed greens.
  • Bread and oil (l’olio d’oliva e pane): Bread with dipping oil.
  • Pizza (pizza marinara): Pizza with tomato sauce (no cheese).
  • Angry pasta (pasta all’arrabbiata): Pasta with spicy marinara sauce.**
  • Oil and beans (olio e fagioli): Beans cooked with sage and olive oil.
  • Fresh fruit (frutta fresca): Seasonal mixed fruit commonly found on the dessert menu.
  • Gelato (gelato di soia): Soy-based gelato.
  • Cooking styles: all’ agro (boiled),  fritto (fried), cotto (baked), ripassati in padella (cooked and sauteed in olive oil, garlic, and hot pepper).
  • Gluten-free options (senza glutine): polenta (boiled cornmeal), farinata (bread made using chickpea flour), risotto (a rice-based dish–just be sure to check that the broth is gluten-free), gnocchi (a pasta/dumpling dish traditionally made with potato).

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*These soups are typically made without meat, but it is always best to check with the waiter to make sure the broth isn’t meat-based and that there is no cheese added on top. Just ask if the soup is made “senza carne e formaggio ” (without meat and cheese). 

**Fresh pasta is often made with eggs. If you order a pasta dish, make sure to ask for “pasta secco,” or dried pasta.

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And now to share a few photos of some of my favorite Italian foods (and a few of my Mom’s!). 

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Try not to drool all over your keyboard ;) .

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Grilled veggie plate.

 

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Nothing like bruschetta and wine for the perfect mid-day snack :)

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My salad from Dolce Vegan, the vegan restaurant right across the street from our hotel in Florence!

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Mom's falafel and potato wedges from Dolce Vegan.

 

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Bread and olive oil at our wine tasting.

 

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Soy hazelnut gelato :) .

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Mom's pizza :) .

 

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My beautiful Mom enjoying some coffee granita, a semi-frozen dessert made from sugar, water, ice, coffee-flavoring and whipped cream. Sadly, not vegan...but I could totally make my own version ;) (future recipe post??).

 

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Bread and wine. Need I say more?

 

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Peach and berry sorbetto.

 

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Gelato break for Mom and I ;)

 

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Tuscan bean soup!

 

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Vegetable soup.

 

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More gilled veggies.

 

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Strawberry-lemon sorbetto.

 

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Ahhh-mazinggg vegan chocolate pie from Dolce Vegan!

 

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Wine from Dolce Vegan. LOVE the little ladybug :) .

 

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The assortment of wines we tasted at the winery in Chianti.

 

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Dried fruit at the market in Florence.

 

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Spices, fruit, and veggies at the Florence market.

 

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A store-owner rearranging biscotti in the shop window.

 

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Gelato and pastries in a shop window (not exactly vegan, but very pretty! Maybe I'll work on healthy vegan waffles and doughnuts next ;) ).

 

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The best treat of all? THESE gorgeous shoes! Sadly these sexy little numbers didn't find their way home with me...but someday I swear, these beauties will be mine ;) .

 

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Healthfully Yours,

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Ashley Michelle