The bible tells us that there is a time for everything. That is true indeed, you see, I don't want sweet potatoes in August - I want them between November and March. Sweet potatoes scream comfort food and I automatically think of my Nana's recipe for sweet potato casserole during this fabulous time of the year. I've veganized it for you and I trust that your family will enjoy it year-after-year just as I have. 

I love the fact that there is a vegan version for almost everything on the market and marshmallows are no exception! Dandies marshmallows are FANTASTIC and free of gelatin which is a "yellowish, odorless, and nearly tasteless substance that is made by prolonged boiling of skin, cartilage, and bones from animals. It's made primarily from the stuff meat industries have left over — we're talking about pork skins, horns, and cattlebones."

SO happy that this delicious recipe is free from the above! WHEW!!! 

Ingredients:
-6 large sweet potatoes
-2 tablespoons of Earth Balance vegan butter
-4 tablespoons of agave nectar (or the sweetener of your choice
-Dandies vegan marshmallows (sold at Whole Foods or Amazon. Trader Joe's also has vegan marshmallows.)
- 1 tablespoon of cinnamon
-1 teaspoon of nutmeg
-1 teaspoon of vanilla extract
-Potato masher
​-Baking dish 
-Large stockpot for boiling the sweet potatoes
-Cooking spray

Directions:
1. Coat the baking dish of your choice with cooking spray and pre-heat your oven to 350 degrees. 
2. Boil your sweet potatoes in a stockpot on high for 30 minutes or until soft. 
3. Drain the sweet potatoes and then run cold water over them for about one minute. The sweet potatoes will be hot, so please be careful.
​4. Peel off the skin of the sweet potatoes and mash them. 
5. Stir in agave nectar, vanilla, cinnamon, nutmeg and earth balance. 
6. Pour the sweet potatoes into your oil coated baking dish and bake at 350 degrees for about 30 minutes. 
7. Pull the sweet potatoes out of the oven and then adjust the oven temperature to the broil setting.
8. Arrange the Dandies marshmallows to your liking on top of the sweet potatoes. 
9. Put the sweet potatoes back in the oven on the broil setting for no longer than 3 minutes. 
10. WATCH the sweet potatoes closely during this last step, if you don't the marshmallows will burn. Pull them out when the marshmallows are browned to your liking. 
11. Eat up! Serves 4.

Happy Thanksgiving Everyone! 

I spent my Thanksgiving enjoying the home cooked flavors of yesteryear. If you've ever heard me talk about my love of cooking, you know that I learned everything I know from my Nana. The first thing I ever made was Jiffy cornbread, so today when I veganized a boxed Trader Joe's cornbread, I couldn't help but smile from the inside out. 

The holidays force me think of my Pa-Pop, Nana and Mommie. They have all gone on to glory and admittedly, the holidays are still fun for me, but they will never have the exact same allure. I've made peace with that, and I won't let family traditions go because they are the foundation of my love for the season and for cooking in general. 

Side dishes are the essence of the holidays. Sure, folks like meat dishes, but if the sides aren't right, it's all wrong! This is the only time of the year when it's appropriate to be a side piece! :-)

My favorite Thanksgiving side dish is cornbread dressing! Below are my pics from today's culinary experience. I pray that you are enjoying the holidays with your family and friends. If you're anything like me, you don't mind enjoying it with yourself and movies on TVOne either! 

I can't wait to veganize more of my favorite family dishes for Christmas. Stay tuned! Follow me on Instagram for more vegan holiday meals, sweets and snacks. 

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The mushroom is hiding under the dressing, but trust me, it's there and it was filling and delicious!
​Turkey who?