Miss Vickie’s Sugar Cookies (Egg-free and optionally dairy-free)

Keeping family traditions alive, with these egg-free and optionally dairy-free sugar cookies.

Jackson and his Mimi starting a tradition with these egg-free and optionally dairy-free sugar cookies.

Have you ever met a woman who was beautiful, had an equally beautiful family with grown children who are best friends with each other, whose home is fit for the cover of Southern Living magazine, who loves Jesus, who crafts and entertains and cooks, and well, who you just might hate for being so together if it weren’t for how kind and caring and generous she was; and instead of envying her, you kind of just hope she’ll adopt you? I have. Her name is Miss Vickie.

Miss Vickie is Jared’s best friend Nick’s mom. Vickie and her husband Roger own three Chick-fil-A’s in our area and have raised entrepreneur-minded, self-motivated, creative kids. I wrote most of We Laugh, We Cry, We Cook, at Nick’s co-working space in Dallas, Common Desk, the first of its kind in the metroplex. Natalie, Miss Vickie’s daughter, is one of the most creative people I know. Her blog is so inspiring for crafty (or wannabe crafty) mamas!

Apparently, the creative genes run deep. Miss Vickie is kind of famous in these parts for her sugar cookies. If you’ve been to her house, you’ve probably seen a jar full of these soft, buttery cookies in an array of pastel colors and cute shapes, and may have even been sent home with a mason jar full of them. The recipe was created and passed down by her Italian family, the Spinelli’s, years ago.

How much do you love this handwritten recipe?

Miss_Vickies_Sugar_Cookie_Recipe

Surprisingly, it doesn’t call for any eggs and since it calls for margarine, swapping Earth Balance is a no-brainer to make them dairy-free too.  She says she’s never come across a recipe quite like it and neither have I. They are so light and almost melt in your mouth.

My mother-in-law Rhonda and Vickie have been friends for as long as Jared and Nick have been buds. Through vacations and ball games and girlfriend getaways, they’ve shared a few of these cookies over the years. And now they are sharing them, as Nonna and Mimi, with their grandkids. Nostalgia.

We went to one of our favorite getaways out in East Texas over Easter weekend with Jared’s parents. Early Saturday, it was rainy and cold, so Mimi and Jackson baked the morning away, while I snapped photos. We declared it an official Easter tradition.

Mix the ingredients.

A perfect recipe for kids to help with. Simple ingredients. Simple steps. Edible dough.

This is a perfect recipe for kids to help with. Simple ingredients. Simple steps. Edible dough.

Taste for quality control.

Quality control.

Yep, it’s yummy.

“Flour” your board with powdered sugar.

Making Cookies with Mimi

I could just eat him up. 😉

Press or roll the dough.

Mimi and Jackson making sweet memories.

Mimi and Jackson making sweet memories.

Cut out your shapes with cookie cutters.

Cooking with kids is neither neat or orderly. Luckily this dough is soft, pliable, and forgiving. Just roll it back up and press it down again to start over.

Cooking with kids is neither neat or orderly. Luckily this dough is soft, pliable, and forgiving. Just roll it back up and press it down again to start over.

Bake, cool, and ice.

Pick your color, any color.

Pick your color, any color.

Decorate.

Decorated with love (not skill).

Eat.

And enjoy.

Debating on whether or not he should eat his sugar cookie masterpiece.

Clean Up.

Clean Up!

This boy loves a vacuum like nobody’s business.

Thank you Miss Vickie, for sharing this family recipe with us and allowing me to share it with our readers!

Miss Vickie’s Sugar Cookies

Makes about 24 cookies

Ingredients

1 cup margarine (or Earth Balance)
1/2 cup powdered sugar (plus some to powder table)
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt

Icing
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla
food coloring

Directions

Preheat oven to 350 degrees. Mix margarine, powdered sugar, and vanilla with a mixer. Stir in flour, a little at a time, and salt. Powder the table with powdered sugar. Roll out dough 1/4 inch thick. (The dough is very soft, so we just used our hands for this step.) Use cookie cutters to cut out cookies. Lay them on an ungreased cookie sheet. Bake for 7 minutes. Allow to cool. Decorate with icing.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Miss Vickie’s Sugar Cookies
The URL: http://wp.me/p1UwM9-WH

For Pinterest:

Miss_Vickies_Sugar_Cookies_Collage


Quinoa Mango Black Bean Burrito

quinoa burritos 004

(Becky, the Mama.)

Okay.  I have an honest confession.  If there were a support group for it, I should have joined.  Here it is:  I’m afraid of quinoa.  Not of eating it, mind you.  I actually love it and I know it is a vegetarian’s friends, full of all good things.  One cup of the nutty, fluffy tasty grain provides over 8 grams of protein, 5 grams of fiber, along with goodies like magnesium, zinc, iron, potassium and all for around 220 calories

My first encounter with quinoa was all positive: my daughter-in-law Julie took me to an adorable coffee shop called The Red Cup in Mukilteo, Washington, overlooking the water.  The kind of cafe with bright funky colors alongside soothing bohemian baristas in Birkenstocks and granny skirts.

red cup 1

They serve an organic warm, tasty burrito stuffed with quinoa and cheese that comes with tangy fresh mango salsa.   I’ve often thought how much I’d like to try recreating one of those burritos, but I found my mind braking at this thought: “Oh, no, I’ll have to learn how to make quinoa.”

Finally, I told my daughter-the-vegan that I have a quinoa-making phobia.  Her response? “Mom, you are going to laugh at yourself when you find out how ridiculously easy it is.  Just use your $10.00 cheap-o rice maker and pretend it is rice.”

So today I faced down my fears. I marched to my rice maker, poured a cup of quinoa and 1 ¼ cups of water into the bowl, turned it on, then walked away slowly.  When I returned, hesitantly, 15 minutes later… a miracle had occurred.  The tiny little beads had burst and turned nutty and fluffy and … awesome.

The rest was easy and familiar: I grilled a tortilla, sprinkled a little cheese around, then layered quinoa, black beans, salsa, mango,cilantro and chopped green onions.  Rolled that baby up, cut it in half at a diagonal. and dipped it in a bit more salsa mixed with diced mango.

I was immediately transported to that café in Seattle.

Just give me some Birkenstocks and a granny skirt and call me the “Quinoa Queen.”

quinoa burritos 006

Quinoa Mango Black Bean Burrito

Serves 1

1 medium to large Tortilla (white or wheat, I prefer Tortilla Land brand)

1/4 -1/3 cup grated cheese, depending on preference
1/3 cup cooked quinoa, warmed (click for Rachel’s simple directions)
2 T. black beans, warmed
1/4 c. diced mango, divided
Sprig cilantro, rough chopped (optional)
1 green onion chopped 
1/4 cup salsa

Grill tortilla on both sides until brown in spots, hot and pliable. (Use a bit of olive oil if needed to keep from sticking.)
Layer cheese, quinoa, black beans, 2 T. magno, cilantro and onion.

quinoa burritos 002

Tuck in two sides and then roll up into a burrito. Cut on the diagonal, in half. Mix salsa with remaining mango and serve alongside the burrito.

quinoa burritos 005

quinoa burritos 006

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Quinoa Mango Black Bean Burrito
The URL:http://wp.me/p1UwM9-Wb
This was printed from: We Laugh, We Cry, We Cook


Kale “Popcorn” (or Leprechaun Food)

kale 009

(Becky the Mama)

As Kermit the Frog would say, “It’s not easy being green.” Only around here, the saying goes, “It is not easy to get my family to eat green things.” If, God forbid, a stray piece of “green stuff” – from chopped basil to green onions or kale – should land on my husband’s plate, he looks at me as though I’ve betrayed him…. with malice and forethought.

Thankfully children are more easily tricked… er… uh… persuaded. I told my grandson George that, together, we were going to make Green Popcorn. He was all in, as he loves to participate in any kind of “cooking with Nonny.” I had him tear the leaves off a bunch of kale into bite-sized pieces, then we rinsed them lightly and I let him spin the salad spinner, which one of his favorite kitchen tools. We then tossed the leaves in a bowl of olive oil and melted butter (butter helps give it the popcorn-taste) spread them on cookie sheets, sprinklee them with just a tiny bit of sea salt and baked until they were light as a feather. In fact, kale will almost fly off the cookie sheet after baking.

For extra fun I put them in popcorn bags, and sure enough, George LOVED them and asked for more. He ate almost a whole bunch of kale in one sitting. With this success behind me, I went after my husband in Sam-I-Am style. “You know that a lie I cannot tell, you will SO love green popcorn kale… “ He was willing to sample them and before he knew it he’d eaten the whole bowl.

“What do you think?”

“It really does taste like popcorn. I could eat this as a snack now and again quite happily.”

Eureka! Dr. Furhman, author of many books and PBS health guru, lists kale as the #1 food to help boost immunity and fight cancer.  It’s got more iron than beef, lots of Vitamin C and K, is high in fiber and full of antioxidants.  I’m posting this blog on St. Patty’s day, so you could tell you children that you are going to make some Leprechaun treats! Hey, whatever it takes to get your family to eat their greens and come back to report that they were “magically delicious”.
kale 011
P.S.  As long as we are nourishing our body with green things,  here’s another lovely green thing you can acquire to nourish your heart, mind and soul! 

 

update nourished
Kale “Popcorn” (or “Leprechaun Food”)

1 bunch fresh kale, leaves torn off of stem into chip-sized pieces
1 T. olive oil
1 t. butter, melted
Sea Salt

Preheat Oven to 350 Degrees
Rinse the torn up kale leaves then dry them very well in a salad spinner or blotting them on with clean tea towel. Toss them with clean hands in a bowl with the olive oil and butter. Spread the leaves out on a big flat cookie sheet, so they are just barely touching. Use two cookie sheets if needed.

kale 003

Sprinkle VERY LIGHTLY with sea salt. (Just a pinch for the whole pan. Because the kale shrinks up it is easy to over-salt them.) Bake about 8 -10 minutes. Stay near the oven and check them often. When they are light as a feather and starting to brown and get crispy, remove them and let them cool to the touch. We like them still warm and fragrant, served in popcorn bowls or bags as a snack. They also make nice crispy toppings for soups or pasta dishes.

kale 006

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Kale “Popcorn”
The URL:http://wp.me/p1UwM9-VL


Black Forest Greek Yogurt Parfaits

yogurt chocolate 013

“……even if you don’t know anybody, and you don’t know what’s gonna happen next, you should have your box of chocolates with you. You should eat your bowl of cherries. And that is what life is.”
―    C. JoyBell C.

(Becky, the Mama.)

By the amount of Greek yogurt occupying grocer’s refrigerator shelves these days, I’m not the only one in love with its rich, creamy, tart texture and taste. I don’t even buy sour cream anymore and honestly can’t tell the difference.  The 2% Fage brand is my favorite; so smooth with just the right amount of fat so that no one misses the cream.

Two of my favorite foods are sweet dark cherries and chocolate. (I agree with Dave Barry who says, “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”) So it is no surprise that Black Forest Cake is one of my favorite treats, but alas, it doesn’t have many redeeming nutritional assets. So I come up with this quick, easy, decadent Black Forest Parfait, using my favorite Greek yogurt in place  of a pudding.  It was love at first bite.  In fact, I  just made a batch of them  for everyone in our family as snack, to a happy chorus of “mmm.. mmms…yum,  that’s good!”

It’s a dessert you can feel good about enjoying and sharing because the chocolate adds antioxidants, the yogurt is a great source of calcium and protein, and cherries are in the top 20 foods with the highest amount of antioxidants. Also, cherries are one of the few foods that have melatonin in them, for a restful night’s sleep. Finally, by starting with unsweetened yogurt, you can control the sweetness to your own taste.

yogurt chocolate 015

Black Forest Greek Yogurt Parfaits

Makes 2 parfaits

Ingredients

1 1/3 cups plain unsweetened Greek yogurt (Vegans can substitute So Delicious Coconut Milk “Greek Yogurt”)

1/4 c. Hershey chocolate syrup, plus a little some for decorating parfait tops (Vegans need to use a milk-free chocolate syrup)

Agave nectar to taste

2 T. mini chocolate chips (vegans use vegan chocolate chip)

1/2 c. dark sweet cherries (frozen, pitted; if they are large, cut them in half)

2 T. cherry preserves I love Bonne Maman French preserves, now available in most grocery stores. They do not have any corn syrup and are full of fruit!

Directions:

In one bowl mix yogurt with chocolate syrup.  Add agave nectar if you like until it is as sweet as you prefer.  In another small bowl mix the cherries and preserves.

yogurt chocolate 012

In a tall clear mug or parfait glass, put about 1/3 cup of chocolate yogurt mixture, then put a layer of the cherry mixture on next, about 1/4 cup. (Reserve about a Tablespoon to decorate top).   Follow this with another layer of chocolate yogurt (about 1/3 cup) and  a nice squiggle of chocolate syrup. Top with 1 T. mini chocolate chips and a dollop of cherry mixture for decoration on top.  Repeat in another mug or parfait glass.

yogurt chocolate 013

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title:Black Forest Greek Yogurt Parfaits

The URL: http://wp.me/p1UwM9-SW

This was printed from: We Laugh, We Cry, We Cook


Golden Parmesan Chickpeas & Garlic Slices

chick pea 009

(Becky, the Mama.)

So, this is the story of how I ended up eating an ENTIRE CAN of garbanzo beans (chickpeas) in one sitting yesterday.

My daughter’s slow and steady vegan influence upon me seems to have caught fire of late.  Either that or I had some really awful meat-based meals last week.   We went away to a hotel for fives days so that I could finish up my part of some detailed edits on our upcoming memoir, We Laugh, We Cry, We Cook.   

laughcrycook

During my self-imposed confinement I ordered an “Asian Salad” from the hotel café –which turned out to be tasteless squares of chicken tossed in wilty Iceberg lettuce with a thick flavorless mayo-based dressing. Later, hope still afloat, I ordered a gyro, which was made from salt-less pre-cooked dry roast beef chips smothered a sauce that tasted of thickened water. I arrived home a few days later with a sudden and strange aversion to anything cut from cow or fowl.  I almost kissed my fridge and pantry, so happy was I not to be at the mercy of  restaurant cooks who are lacking in taste buds.  

Searching for a quick meatless meal, I remembered that Rachel roasts chick peas in the oven with a little olive oil and seasoning.  They are yummy and easy. “I’ll make some roasted chickpeas!” I said to myself.  “I’ll get loads of protein and fiber and I won’t have to eat meat today.” (There are 7 grams of protein and 6 grams of fiber in ½ cup of garbanzos, and a scant 125 calories.)

Well, one idea led to another and by the time I finished, I created a snack that I could not stop eating until every single bean (or pea) was gone.  It began when I  decided to try sautéing the garbanzos in olive oil in my trusty iron skillet. Then I threw in some sliced fresh garlic near the end of the cooking time so they could turn a golden brown (but not burn) and add extra flavor and crunch. After draining them on a paper towel, I squiggled a touch of  agave nectar over them to give the beans and garlic a light sweet, sticky surface then sprinkled them with sea salt and Parmesan cheese. 

These little snacks have it all going on: some crunch, some chewiness, some garlic, some salty and savory, and just a hint of sweet.  They can be eaten out of hand or tossed on a salad or atop a pasta for a quick vegan or vegetarian treat.

They would go fantastic with an ice cold beer at a Super Bowl party this weekend for vegans, vegetarians and omnivores alike.  (Although vegans will need to use Vegan Parmesan Cheese, found at most health food stores.  I keep this on hand for Rachel and Jared and it’s quite tasty.)

chick pea 008

Golden  Parmesan Chickpeas & Garlic Slices

Ingredients

 1 16 oz can chick peas (or garbanzo beans), drained (I do this on a paper towel to get them as dry as possible)

chick pea 001

¼ cup olive oil

3 to 5 garlic cloves (depending on how garlicky you like your food) peeled and sliced thin

2 t. agave nectar

Sea Salt to taste

Parmesan Cheese to taste (start with 1 Tablespoon and add more if you like)

Directions

Pour oil into a skillet and heat until very hot.  Put chickpeas in skillet and let them get brown on most sides.  Just before the chickpeas are ready to take out of the skillet, add the garlic slices and sauté until brown.  (If the pain is dry, you can add more oil at any time.) 

chick pea 003

Drain the chick peas and garlic on a paper towel.  Put into a bowl and gently toss with agave nectar.  Add sea salt and Parmesan cheese to taste.    Serve warm or at room temperature.   Excellent source of protein and fiber atop salads, sandwiches or pasta.

 chick pea 009

 

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title:Golden Parmesan Chick Peas & Garlic Slices

The URL: http://wp.me/p1UwM9-Ss

This was printed from: We Laugh, We Cry, We Cook


Marinated Portobello Pizzas

portabellos 017

(Becky, the Mama.)

As long as I can remember I have wanted to be Italian. I look Italian. I FEEL the inner, fiery passions of an Italian. I love the way every little word in Italian sounds like music, or a romantic flirtation.

I met a beautiful grandmother from Sicily a few years ago, at a friend’s house in Denver, and after chatting a bit, she asked me if I was Italian. Be still il mio cuore (my heart).

I said, “No, but I really, really want to be.” What I didn’t say, but what I wanted to say was, “I want to live under the Tuscan sun by day, and I want the moon to hit my eye like a big pizza pie at night. I want to eat gelato and drink café in a piazza.” (And I want an excuse to use words “gelato,” “café” and “piazza” in a sentence every day.)

This lovely lady, immediately recognizing my Inner Sophia Loren said, with a wave of her hand, “No worries, I will make you Sicilian.”

“You will?”

“Yes,” she said, and then she ceremoniously took my face in her two cupped hands, looked in my eyes and said, “Now you are Sicilian.”

Poof!

So there ya go.

In honor of my bestowed-upon Sicilian-Italian-ness, I offer these beautiful little marinated Portobello pizzas for your eating and snacking pleasure today. You can fill them with anything you have on hand that you enjoy, the possibilities are endless: mozzarella, tomato and fresh basil; goat cheese, sun-dried tomatoes and pesto; chopped veggies and lentils in a marinara sauce with vegan cheeses; humus and olives and red roasted peppers; chicken, asparagus and Alfredo sauce. I could go on and on, as we Italians are prone to do.

I filled these Portobellos with a rich home-made marina sauce I mixed with some leftover diced roasted veggies. Then I sprinkled them with mozzarella and Parmesan and topped with a few slices of turkey pepperoni.

Muah! Easy, pretty and delizioso! If you think ahead, try to pop the mushrooms into the marinade as soon as you bring them home from the grocer. The longer they marinate the better they taste! I ended up marinating these for almost 3 days. They were so juicy and flavorful.

This recipe has almost no carbs, is gluten free, and can easily be adjusted to be vegan or vegetarian. If you have lots of people over for a party who are all on special diets (and who isn’t these days? ) you can even make them to order. (Or let your guests make their own.)

portabellos 019

Marinated Portobello Pizzas

Makes 2 Portobello Pizzas

Ingredients: 

1/3 cup of your favorite Italian or balsamic salad dressing

2 large Portobello mushrooms

½ cup of your favorite marinara or spaghetti sauce (mixed with any chopped leftover veggies you like)

2 T. grated mozzarella cheese (or a slice of fresh buffalo mozzarella)

2 T. Parmesan cheese

6 to 8 slices of turkey pepperoni (it has 70% less fat that regular pepperoni and the same amount of flavor)

Directions:

Marinate the mushrooms in the dressing for at least four hours or up to several days in a tightly covered container. (Put in fridge if you are marinating more than 4 hours. Otherwise you can leave the mushrooms to marinate on the counter top.)

portabellos 001

Next, broil or grill the mushroom on both sides until the get grill marks or start to brown. Turn stem side up and carefully cut off the stem. (I chopped the stem and added it to marinara.) Place a generous spoonful of chunky marinara sauce on the mushrooms (about 1/4 cup each) then sprinkle each with a tablespoon of mozzarella and Parmesan. Finally top with pepperoni. Bake or Broil (about 6 inches from heat) until cheese is melted and pizzas are heated through. Now THAT’S amore!

portabellos 019


Laugh, Cry, Cook Thanksgiving Round-Up (Lots of Vegan & Gluten-Free Options Everyone will Love)

The other day while I was, ahem, procrastinating on doing some actual writing, I decided to organize my Pinterest boards. Obviously, that is a priority two weeks shy of a deadline. And while I was at it, I made a Vegan Thanksgiving Pinterest Board with all the recipes I have made or posted that would make lovely vegan dishes at Thanksgiving. Most are mine, some are moms, and a few are from some of my other favorite blogs.

I thought, in the midst of the final edits and recipe testing for the book and what not, instead of creating something new for my post this week, I’d round up some of our favorite recipes from this blog for Thanksgiving. Most are either vegan or can be easily made vegan with a few modifications, some are gluten-free, and a few are neither.

As a vegan myself and friend to many people with dairy, gluten, and even poultry allergies, I hope this list will give others with different eating habits some ideas for Thanksgiving dinner. I also hope it will be helpful to those who are cooking for people like me this Thanksgiving. Serving one or two special dishes for the “weird” eaters in your life is a way to show how much you love and care for them and to let them know you honor and respect their food choices. Believe me, it means more than you can know to arrive at someone’s home and realize they thought of you while planning their menu. It means they think you matter and want you to feel included at the family table. One yummy dish can say all that.

Jared, Jackson, and I will be heading to Colorado to spend Thanksgiving with Mom and Greg and to celebrate turning in our book. Whoohoo! It’s always a fun time when we get together. We laugh. If we’re lucky, we might even laugh until we cry. And of course, we cook!

Enjoy this Thanksgiving Roundup!

Oh, and I’ve updated our recipe page too, if you want to browse all of our recipes for your own holiday inspired pinterest board. 😉

ENTREES

Topless Veggie Pot Pie

Topless Veggie Potpie
You might want to make up another name for your grandmother 🙂

**Vegan

Rustic Iron Skillet Pot Pie

Rustic Iron Skillet Pot Pie
Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips.

**Vegan variations listed in recipe

Fresh Corn & Roasted Poblano Soup

Fresh Corn & Roasted Poblano Chowder
If you are looking for something a little less traditional, this is one of our favorite fall dishes. It would make a delicious alternative for vegan or vegetarian guests. Adding a little Field Roast Applewood Sausage makes this a filling entree.

**vegan, gluten-free (optional vegan sausage contains gluten)

Roasted Cabbage, Sausage & Honey Balsamic Glaze

Roasted Cabbage & Sausage with Honey Balsamic Glaze
I love my mom’s anecdote with this recipe. It will probably still be fitting for some of our family tables following this intense election. “Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over.  This is one of those simple, delicious, comforting meals that could possibly bring about World Peace.  At least at your dining table.”

**Vegan variation listed in recipe, gluten-free (vegan variation contains gluten)

Spicy Hominy, Kale and Butter Bean Bowl

Spicy Hominy, Kale, & Butterbean Bowl

Another one of our fall favorites. I make variations of this at least every few weeks in the cooler months. It is filling and nutritious and has lots of bright pretty colors. Sometimes I add diced butternut squash for even more fall flavor. It simmers in one pan in less than 30 minutes and can easily be re-heated, so it makes a great alternate meal for vegans at the table without taking up much extra time or kitchen space.

*vegan, gluten-free

APPETIZERS AND SNACKS

Let kids decorate their own Gobble-Gobble Turkey Toasts

Gobble-Gobble Turkey Toasts with Pumpkin Butter

Hold your little ones over until dinner and entertain them at the same time by letting them decorate their own Gobble-Gobble Turkey Toasts with Pumpkin Butter and a variety of toppings like chocolate chips, shredded coconut, walnuts, and dried cranberries. This is a fun way for vegans to incorporate turkeys into their child’s Thanksgiving experience.

**vegetarian, vegan-friendly, gluten-free friendly with gf bread

Warm Stuffed Dates

Warm Stuffed Dates: Two Minutes, Two Ingredients

These appetizers or snacks are so quick and easy, any one of your kitchen helpers could make them. They are melt-in-your mouth delicious when warm, but still great when they cool to room temperature, making them easy to make ahead and just leave out for the grazers. They also provide quick energy for a busy cook.

**Vegan, gluten-free

Carrot Cake Chutney

“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream. An easy and unique treat to serve at your next party or bring to a hostess.

**vegetarian, gluten-free, (chutney is vegan and you can easily sub vegan cream cheese)

Pumpkin Spice Dip for Apples (with Extra Toppings for “Double Dipping”)

Pumpkin Pie Dip with “Autumn Leaf” Apples

This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. A friend of mine has a daughter who can’t have dairy and she told me she’s almost embarrassed to admit how many times they’ve made this recipe. In her words, they “can’t get enough!”

**vegan, gluten-free

SIDE DISHES

Baked Macaroni & Cashew Cheese

Baked Macaroni and Cashew Cheese

Non-vegans love this dish too and are always shocked when they find out there is no cream or cheese. Compared to real mac & cheese, this is more like a creamy pasta casserole. With the addition of some chickpeas, I often serve it as an entree.

**vegan, gluten-free w/ gf pasta

Pecan Mushroom Stuffed Zucchini

Pecan Mushroom Stuffed Zucchini

We probably need to retake these pics. It looks much prettier than the picture shows and it tastes amazing. My mom made this for me and I made her promise me she didn’t sneak meat in it. The walnuts really transform into a meaty texture. We both love this dish.

**vegetarian, vegan variation listed

Roasted Red Pepper Quinoa

Roasted Red Pepper Quinoa

This is my go-to quinoa recipe. It’s so easy and with a rice maker, it basically cooks itself while you get the rest of dinner made.

**vegan, gluten-free

Roasted Vegetables with Roasted Garlic

Balsamic Roasted Garlic Vegetables

Balsamic Roasted Veggies

Roasted veggies are delicious on any occasion and even the pickiest veggie eaters often find they like vegetables that have gotten crisp and sweet in the oven.

**vegan, gluten-free

Orange Glazed Carrots

Orange Glazed Carrots

Sweet, buttery orange glazed carrots are the perfect compliment to any Thanksgiving dinner.

**Vegan with sub of Earth Balance, gluten-free

Sweet n’ Sour Green Bean with Bacon

Sweet n’ Sour Green Beans and Bacon

A nice alternative to the traditional Green Bean Casserole at Thanksgiving.

**Vegan variation listed in recipe

SALADS

Creamy Vegan Fruit Salad Dressing

Fruit Salad with Creamy Dressing

Perhaps the best fruit salad dressing we’ve ever tasted. This easy delicious two ingredient recipe will be your new favorite topping for everyday and holiday fruit salads. We promise you we’re not exaggerating.

**vegan, gluten-free

Cranberry Orange Kale Salad

Cranberry Orange Kale Salad

This sweet orange marmalade dressing goes perfectly with massaged kale greens, dried cranberries, and slivered almonds. Kale is a great green for serving at dinner parties or holidays because it holds up well in dressing. In fact, you can dress this the day before and it will only taste better the next day. Just pull it out of the fridge, and sprinkle with toppings.

**vegan, gluten-free

Fruit & Almond Kale Salad with Clementine-Maple Dressing

Fruit & Almond Kale Salad with Clementine Maple Dressing

Another yummy  kale salad option. This one is packed with lots of nuts and seeds, making it a nice filling salad for those who may skip out on the turkey or for your health conscious dinner guests.

*vegan, gluten-free if you sub tamari for the soy sauce

DESSERTS

Luscious Pumpkin Mousse Pie

Luscious Pumpkin Mousse Pie

Coconut has become a best friend in the Laugh, Cry, Cook kitchens. Even though my mom eats dairy, she too is hooked on the wonders of the cold cream from a full-fat coconut milk. Whip it into a whipped cream topping, use it for a yummy pumpkin pie dip (see the snacks and apps), and even make this Luscious Pumpkin Mousse Pie with it. Don’t even bother telling the guests it’s vegan…they will NEVER know. We think it may be the best pumpkin pie either of us have ever had.

**vegan

Butternut Squash and Pumpkin Bread Cobbler

Pumpkin Spice Butternut Squash Cobbler

A grown-up autumn twist on an old easy summer favorite that called for a can of peaches and a yellow cake mix. This version uses butternut squash and pumpkin spice bread mix instead.

**vegan

Healthy Apple Crisp

Healthy Skillet Apple Crisp

Buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.

**vegan, gluten-free w/ gf oats

Warm Chocolate Coconut Almond Cake

Chocolate Coconut Almond Cake

A vegan version of a German Chocolate Cake that my mom keeps bragging about.  Mom, can I make this my official request for this to be served at our Thanksgiving? Thank you! 🙂

**Vegan

Honorable Mention Desserts:

We have so many yummy desserts, but this post is getting super long, so I’ve just linked to a few more worth checking out.

Refreshing Mandarin Orange and Pineapple Cake (vegan friendly)

No Bake Apricot Bars (vegan, gluten-free)

Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section)

Coconut Covered Cherries (vegan, gluten-free)

Powerhouse Chocolate Pudding Pie (vegan, gluten-free option)

Pumpkin Cookie Butter Cookies (vegan)

Superfood Hemp Chocolate Treats (vegan w/ vegan chocolate)

BREAKFASTS

Yes, breakfast is still the most important meal of the day…even on Thanksgiving. No one wants the cook to pass out from low blood sugar levels in the middle of prepping dinner.

Kinda’ Healthy Vegan Apple Fritters

Kinda’ Healthy Vegan Apple Fritters (vegan)

Sweet Pecan Pie Breakfast Oatmeal (vegan, gluten-free friendly)

Quick Buttery Coffee Cake

Healthy Cinnamon Raisin Oatmeal (vegan, gluten-free friendly)

Some hints for cooking for vegans

Some of your favorite dishes can be easily modified for a vegan guest if you just know a few tricks.

Eggs: 1 T. of flax meal mixed with 3 T. of warm water will gel up in a few minutes and can be used as an egg substitute in most baked goods. 1/2 a banana also usually works in sweet breads or muffins.

Butter: Earth Balance is a delicious vegan butter substitute. In fact, if you already use margarine, you’ll hardly notice a difference int the taste. It is readily available at Whole Foods and Krogers here. My small town Wal-Mart even started carrying it.

Milk: Unsweetened almond milk is my favorite substitute for most of my cooking. It has a very mild taste so it doesn’t overpower a dish. Soy milk seems to have the best results for baking cakes and cupcakes though I usually use almond milk anyway because it’s what I have on hand.

Buttermilk: Add 1 T. of vinegar or lemon juice to 1 c. soy milk (soy does work best for this trick) and let sit for about 10 minutes. (FYI, this trick happens to work with cow’s milk too, if you don’t have buttermilk on hand and aren’t dairy-free.)

Meat: Don’t assume that the vegans in your life will be thrilled with a fake chicken breast as their main entree. Some will, but many of us, especially the ones who technically try to follow a plant-based diet, don’t actually eat many of those processed fake products. I have found a few that I like: Field Roast Applewood Sausages are my favorite meat substitute. They are GMO and soy-free and taste delicious. I’ve used the Chick’n Strips a few times too and those are pretty good on a pizza or something. Whole Foods has a Chick’n Salad in their deli that is quite good. I like cooking with tofu, but it’s taken me some time to learn how to make it taste good. Really, you don’t need fake meat or even soy to have a filling meal. Lentils, split-peas, chickpeas, and beans are all healthy filling options and can easily replace the meat in a lot of recipes.

Cheese: Vegan cheese substitutes are getting better and better all the time. Daiya is the most common shredded cheese substitute. It’s pretty good. We like it on our pizza. Though I don’t think it will fool anyone into thinking it’s real cheese. There are also cream cheese and sour cream substitutes that are pretty good, especially if used in a recipe or dip. I have a recipe on the blog for Nacho Cheese using cashews and sunflower seeds. The cashew cheese for the macaroni (above) could be used for any other casserole type dish as well. Their are also lots of recipes online for different cheeses, like ricotta cheese or parmesan. One of our readers even left a tip that you can make your own sour cream and cream cheese. If you can think it, some food blogger has probably blogged it. 🙂

I hope you find this helpful as you prepare a Thanksgiving meal that includes all the different palates in your family at one table. May the food join your family together in love and respect for one another. May we all honor each other and our differences on this day of gratitude and thanks.