Quick Pumpkin Spiced Holiday Egg Nog {Vegan}

So it is Christmas Eve!

Such a lovely day it has been! The sun was shining brightly and there is no snow on the ground so I am happy!!!! Wahoo! Sorry kids! LOL!

Snow or no snow though, the reality is, I just love the preparations, the house baking aromas, and the family time most of all. I am not in Florida this year as I would have loved to be, but I did have the chance to see some of the cutest pictures of my little nieces that made my heart *sing*.

Anyway, I have done so much cooking and baking today that I actually got a jump on New Years baking and I am just plain excited about that.

Can't wait to share that with you.

Anyway, today I wanted to make some good ol' egg nog - vegan of course.

I figured that since we are in the holiday spirit around the McKenzie home, then why not?

I chose to forego getting the SoDelicious Coconut Nog and the Silk Nog and go straight to making it myself because it's always better homemade, right?

Enough with the chatter though - you probably want to get straight to this rich and super delicious easy peasy recipe.

Mind you, I think this is the quickest and easiest nog out there that can be done in 3 minutes flat!

You are cooking a lot of other things this year, why add a 2 hour nog making process to the list?

You are very welcome!

This recipe serves 1

3/4 cup unsweetened vanilla coconut almond milk
1/4 cup full fat coconut milk, I used Native Forest Organics (its a BPA free can)
1 very ripe frozen banana (if not frozen, add 7 ice cubes with the banana)
1 tbsp coconut sugar
1 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
8-10 pecan halves

Add all ingredients to the blender as listed and blend until frothy yet smooth

Now you have made your own homemade Holiday no-egg Nog.

Let me know in the comments if you are lovin' it!


Mashed Sweet Potatoes with Garlic and Parsley

Happy Holidays!

If you are choosing to go traditional during holiday meal planning, but want something a little different, I have just the side dish for you!

It is a quick dish with so much savory deliciousness.

To be honest, I really wanted some truly traditional mashed potatoes (you know - with the soy milk, mounds of butter, all of that richness), but after all of my hard work at the gym this year, my body actually said "no" to that idea, and I agreed.


I decided on something that actually was much more nutritious and just as tasty! I didn't look far - I chose sweet potatoes.


Sweet potatoes - mashed sweet potatoes. 

Now, if you have never tried savory sweet potatoes, let alone savory mashed sweet potatoes, you are not alone. There are plenty of people who never have tried it. But here is what I will guarantee - you will LOVE it! 

Mashed sweet potatoes as a dish is a very much welcomed addition to my holiday tradition, and every bit as good as mashed white potatoes.

And do you know what is better? It is so easy to make!

So while I am over here finishing up a ton of other recipes, let me get you on your way!

4 medium sweet potatoes, peeled and chopped into cubes
1/4 cup vegan butter or vegan sour cream (I used vegan sour cream brand Tofutti)
1/2 to 1 tbsp garlic powder
1-1/2 tsp dried parsley flakes
sea salt and pepper, to taste


Wash, peel, and chop sweet potatoes, and add them to a large pot of boiling water. Be careful now. 

Allow the sweet potatoes to boil until tender. Once tender, remove from heat, strain off water and place sweet potatoes into a large bowl.

Using a potato masher, mash them until smooth. Then add in the vegan butter or vegan sour cream, followed by the seasonings. Mix until desired consistency is reached.

And you are done - ready to serve and so easy! 

Also, if you want to add a little sweetener to this, feel free. I would love to know what you used if you do! Enjoy!


Perfect Pumpkin Pancakes {Gluten Free & Vegan}

It is very exciting that it is close to Christmas again and all of the Christmasy (is that a word) recipes are starting to pour out out over the blogosphere! Ahhh!

As for me, I have not been known for keeping up with the seasons when I make recipes, but I am realizing the benefit! There are so many people looking to make the season right, that I could no longer ignore the cries of the holiday food frenzie! 

Here is a recipe I have wanted to put out for a while!

Gluten free and vegan pumpkin pancakes.

It was very exciting making these because even after photographing them like crazy to the point where they turned cold before I could eat them, they were still yummy! 

These are so pumpkiny (is that a word either?) and sweet, spiced just perfect that I can taste the maple intermingling with the pumpkin through the picture!

Let me jump right to showing you what to do! By the way, leave a comment if you try them. These are delicate to make and I wanna make sure that you all have a great experience!

Also, if you haven't got a chance yet, let's connect on Facebook and Instagram! I would love to get to know you!


(a) dry
1 1/2 cups gluten free all purpose flour (King Arthur's or Better Batter)

2 tbsp organic brown sugar
2 tbsp milled flax
2 tsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp baking soda
pinch sea salt

(b) wet
1/2 cup pumpkin puree
1 1/2  cup unsweetened vanilla coconut almond milk (start w/ one cup. Inch in extra 1/2 cup if batter is thick)
2 tablespoons Earth Balance soy-free buttery spread
1 tsp apple cider vinegar

add ons
buttery spread for serving on top
Pure maple syrup, grade B to drizzle over those cakes

In a mixing bowl, mix together the dry ingredients as listed above.

In a second bowl, mix together the wet ingredients as listed above.

Next, pour the wet ingredients into the dry ingredients and mix until smooth and not too thick or thin.

Heat to medium low a nonstick griddle and lightly spray olive oil spray onto the griddle.

Scoop in batter to the size of pancakes you desire, and allow the mixture to spread on the griddle.

Turn the pancake to the second side once little bubbles are seen all over the top side.

When complete, all sides should be a cinnamon color.

Repeat the steps with the remaining batter.

Serve with grade b pure maple syrup.

Don't these just look heavenly?

Leave me a comment if you love these and happy holidays!



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