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5 Thanksgiving Recipes we love

Mini Pumpkin Cheesecakes with Gingersnap Crust

IngredientsMini Pumpkin Cheesecakes with Gingersnap Crust - ADA's 5 best thanksgiving recipes

Crust

  • 24 Gingersnap Cookies
  • 3 tablespoons melted butter

Cheesecake Filling

  • 1 package (8 ounces) Cream Cheese, softened
  • ½ cup canned pumpkin
  • ½ cup sugar
  • ½ tsp vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 egg
  • Sauted Caramel sauce
  • Whipped cream

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor, grind gingersnap cookies to crumbs. Add melted butter and pulse just until mixed and the mixture is crumbly.
  3. Lightly spray mini cheesecake pan with non stick cooking spray or line with paper cupcake liners.
  4. Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan. Press down with spoon or small glass.
  5. Beat cream cheese, pumpkin, sugar, vanilla, and spices with electric mixer on medium speed until well blended. Add eggs and beat until just blended.
  6. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20-25 minutes until set. Remove from oven and let cool in pan for at least 30 minutes. Chill for at least two hours, or overnight before serving. Top with whipped cream and drizzle with caramel sauce, if desired.

Notes

To make your own pumpkin spice mix use: 1-1/2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground allspice

Turkey Pot Pie

IngredientsTurkey Pot Pie - ADA's 5 best thanksgiving recipes

  • 1 cup cooked turkey, cubed
  • ¼ cup creamy Italian salad dressing (or use regular Italian)
  • 4 ounces cream cheese, cubed
  • 2 tablespoons corn starch
  • ½ cup chicken broth
  • 1 cup frozen peas and carrots
  • 1 package, large refrigerated biscuits (8 count)

Instructions

  1. Preheat oven to 350. Line a baking sheet with foil and place 4 ramekin bowls on the foil. Set aside.
  2. In a saucepan, add turkey, salad dressing and cream cheese. Heat on medium heat stirring until cheese is melted.
  3. Add frozen vegetables and mix well.
  4. Add cornstarch to chicken broth and mix well. Stir into mixture and continue to heat and stir until bubbly and thick.
  5. Spoon mixture into prepared ramekin bowls.
  6. Flatten each biscuit slightly with your fingers. Place one biscuit on top of each bowl.
  7. Place the remaining biscuits on baking sheet to bake.
  8. Bake 12-15 minutes or until biscuits are golden brown.

Source: Craft Create cook

VEGAN MASHED POTATOES

IngredientsTHE BEST DAMN VEGAN MASHED POTATOES - ADA's 5 best thanksgiving recipes

  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1.5 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
  • 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
  • 1/4 cup fresh chives for topping

Instructions

  1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
  2. While the potatoes are cooking, chop up your chives and measure your butter.
  3. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  4. Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
  5. Add in butter, garlic, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
  6. Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days.
Notes
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
 

Chorizo Cornbread Stuffing

Ingredients:

Chorizo Cornbread Stuffing - ADA's 5 best thanksgiving recipes

  • 1/2 cup chorizo
  • 2 cloves garlic, minced 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cups diced jalapeno cornbread, homemade or store-bought
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  2. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
  3. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
  4. Serve immediately, garnished with cilantro.

Source: Damn Delicious

Vegan Pumpkin Cheesecake

IngredientsVegan Pumpkin Cheesecake - ADA's 5 best thanksgiving recipes

CRUST

  • 1 cup packed medjool dates, pitted (about 20 dates or 275 g | pitted before measuring)
  • 1 1/2 cups (180 g) raw walnuts
  • Pinch sea salt

FILLING

  • 1 1/2 cups (180 g) raw cashews (soaked in very hot water for 1 hour)
  • 1 lemon, juiced (2 Tbsp or 30 ml )
  • 1/4 cup 1 Tbsp (73 ml) light or full fat coconut milk (or sub unsweetened almond milk)
  • 3 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will add coconut flavor)
  • 1/2 cup (120 ml) grade A maple syrup* or light agave nectar, plus more to taste
  • 1/4 cup 1 Tbsp (63 g) pumpkin puree
  • Pinch sea salt
  • 3/4 tsp pumpkin pie spice
  • optional: 1 tsp vanilla extract
  • optional: 1/4 tsp ground cinnamon

Instructions

  1. Cover cashews with boiling hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
  2. In the meantime, add dates to a blender and blend until small bits remain, or it forms a ball. Remove and set aside.
  3. Add walnuts and salt to blender and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.
  4. If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an “X” shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.)
  5. Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.
  6. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth – 2-3 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.
  7. Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm – about 4-6 hours, depending on size of dish.
  8. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
  9. Serve with a touch of coconut whipped cream and brown sugar pecans (optional | recipe links above).
  10. Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture.

Notes

*Grade A maple syrup is best in this recipe – I didn’t prefer Grade B, as its flavor was a bit too intense and overwhelmed the pumpkin.
*Prep time includes soaking cashews and freezing.
*The nutrition information was calculated using 4 medium-sized ramekins, and reflects 1 of 8 servings (1 serving being half of one cheesecake). It does not include additional toppings

Source: Bloglovin – Minimalist Baker

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