The Pure Vegan

Cranberry Sauce

4 cups whole cranberries

1 1/2 cups filtered water

1 cup turbinado sugar

¼ tsp dried ginger

1 cup crushed walnuts

1 cup chopped celery


Bring cranberries, sugar, and water to a boil. Reduce to simmer. Add ginger. Stir frequently for about 15 minutes or until sugar is dissolved completely and sauce has begun to gel.  Remove from heat. Allow to cool. Mix in walnuts and celery. Serve.  

Happy Holidays Menu (All your traditional favorites, just better for you and the planet!)


Veggie pot pie

Sweet potato casserole

Creamed organic greens

Cranberry sauce

Cornbread stuffing

Pumpkin pie with pecan crust




Veggie Pot Pie


For the filling:

3 stalks organic celery, chopped

1/2 an onion, chopped

3 carrots, chopped

4 cups organic greens like collard or kale, stalks removed, chopped

1 C seitan or tofu, cut into bite sized chunks

3 T Earth Balance (vegan margarine)

2-3 cloves garlic, minced

½ T dried basil

½ T dried oregano

1 t salt

1 t pepper

3/4 C flour (I use whole wheat or white whole wheat)

2 C vegetable broth

1 T tamari or soy sauce

1 C plain organic soy milk (or other nut milk)

3/4 C frozen peas or edamame (optional)


1. Saute celery, onions, carrots, greens, and tofu or seitan in vegan butter for about 10 minutes, or until veggies are soft and tofu has started to brown.

2. Add the garlic and sautee another minute or two, being careful not to burn it.

3. Add herbs, salt and pepper and stir well.

4. Add flour, stirring constantly for 1 minute.

5. Add broth, tamari, and milk to mixture while stirring constantly.

6. Cook over medium heat until bubbly then stir in the peas, or edamame.

7. Pour into pre-baked pie crust, and top with second unbaked crust. Recipe below, or you can always use store bought pie crusts if you can find a vegan one- mostly what I have found are non-vegan or have toxic oils, so I usually do my own.

8. Bake at 375 F for 45 minutes, or until crust is browning and filling is bubbling out the sides.


For the crust:

1 ½ C white whole wheat flour

1 t salt

1/3 C, plus 2 T Earth Balance

4 T cold water


1. Mix flour and salt together.

2. Cut in Earth Balance and add water.

3. Shape dough into two balls and chill at least 30 minutes.

4. Once chilled, roll out the dough to fit a pie dish.

5. Bake one shell at 350 for 10 minutes, before filling.  Use the second shell to top the pie.



Sweet Potato Casserole

5 organic sweet potatoes, peeled and chopped

5 T Earth Balance, or other vegan butter

5 T brown sugar

2/3 cup soy milk

½ cup orange juice

¼ cup ground pecans

Boil sweet potatoes until soft. Drain, and transfer to mixing bowl. Add 4 tablespoons of the butter (reserving 1 T for topping). Add 4 T of brown sugar (reserving1). Add orange juice and soymilk. Stir well. Transfer to casserole dish. Top with remaining butter and brown sugar, plus pecans. Cover and bake for 35 minutes. Remove cover and bake an additional 10 minutes or until butter and sugar are fully melted and top begins to brown slightly.  Serve.

Pumpkin Pie with Pecan Crust

For Crust:

2 cups ground pecans

1/4 teaspoon ground cinnamon

1/3 cup raw vegan sugar

4 tablespoons Earth Balance, or other vegan butter, melted


1. Mix nuts, cinnamon, and sugar. Then add in melted butter.

2. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.

3. Preheat oven to 350 degree F .

4. Bake crust for 12 to 15 minutes, or until lightly browned, watching carefully to make sure the nuts don’t burn. Cool completely before filling.

For Filling:

1 (16 ounce) can pumpkin puree, or flesh of one pumpkin, cooked and pureed

3/4 cup raw vegan sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1 (12 ounce) package soft (not silken) tofu


1. Combine all ingredients in food processor and process until smooth.

2. Fill pie crust and bake at 350 for about 60 min.

3. Allow to cool before serving.



Cornbread Stuffing



3-4 Tbs. Earth Balance, or other vegan butter

1 onion, minced

2 cups celery, chopped

2 medium carrots, peeled and chopped

1 T plus 1 t dried sage

1 t dried basil

½ T coarse ground black pepper

1 recipe cornbread (see below), crumbled leaving plenty of bite size chunks

½ whole wheat baguette ( or any baguette will do, but whole grains  are always the healthiest option), torn into bite sized pieces

3 cups vegetable broth

1 T ground flax seeds



1. Pre-heat Oven to 375

2. Heat butter over medium heat.

3. Add onion, celery, and carrots. Sautee about 5-10 minutes, or until soft.

4. Add sage, basil, salt and pepper. Sautee another 2-3 minutes.

5. In large mixing bowl, combine cornbread, baguette pieces and sautéed veggies.

6. Add broth and mix well.

7. Pour mixture into casseroledish. Bake at 375 for 45 minutes.



To Make cornbread:




2 tablespoons ground flax seeds mixed with 6 tablespoons filtered warm water

1 cup white whole wheat flour

1 cup cornmeal

1/4 cup vegan sugar

4 teaspoons baking powder

3/4 teaspoon table salt

1 cup organic soymilk

1/4 cup organic canola or olive oil




1. Preheat oven to 425°F

2. Spray 8-inch-square baking dish with nonstick cooking spray.

3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking

powder, and salt until well-combined.

4. Add the ground flax seed mixture, soy milk, and oil to the

flour mixture.

5. Beat just until smooth (do not overbeat.)

6. Pour into pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.

7. Cool on wire rack 10 minutes. Turn cornbread onto wire rack, then

turn right side up and continue to cool until warm, about 10 minutes longer.

Coconut “Creamed” Organic Greens

2 Tbs Extra virgin olive oil

2 Tbs Earth Balance or other vegan butter

2 large leeks, washed well and chopped, ends discarded

1 bag frozen or 2 bunches fresh spinach (always use organic leafy greens if possible)

2 bunches organic kale

Salt & Pepper to taste

1 can coconut milk (no preservatives)

1 cup soy or other nut milk  


Heat oil and butter in a frying pan over medium heat until butter is melted. Add leeks and sauté until slightly golden and translucent. Add kale. Stir and cover, stirring occasionally, until leaves are beginning to wilt. Add spinach and coconut milk. Stir and cover, simmering and stirring occasionally until all greens are thoroughly thawed and cooked. Add salt and pepper to spinach mixture to taste, ( about ¼ tsp salt, ½ tsp. coarse ground black pepper. ) Serve.