Hey, guys!  Just wanted to take a moment and post a few more pics of Baby Pearl.  Daddy and Mommy are pretty tired, but little Pearl is getting plenty of shut eye, as you can see…

She loves snuggling with Daddy.  Especially in the middle of the night.

And of course she doesn’t want to leave Mommy out.

Thanks to all of you for your kind and congratulatory words.  We really appreciate them.

Pearl joined us at 12:53AM this morning, weighing in at 7lbs12oz.  She and I are both doing great and are trying to get some rest in the hospital.  Once we get home and the dust settles, I’ll do my best to give you guys more photos and updates.

Before I do that, I want to give you a little background and more information about green smoothies.  Ryan and I have been making breakfast smoothies for years, but we used to only add a bit of spinach.  I was talking with a customer about this last spring, and she recommended I check out the book Green for Life.  I really enjoyed the book, and it inspired me to get more creative with the greens I added to my smoothies.  I starting using dandelion greens, romaine, parsley, mint, tatsoi, beet greens and kale, to name just a few.

For three or four weeks I followed the recipes in Green for Life until I felt I had a pretty good grasp of the amounts to use, as well as an idea of the combinations of fruit and veg that I like best.  The main thing I took away from the book was to make sure to vary the fruit and greens that you use, which was really easy for me to do over the summer since there’s such an abundance of seasonal fruit available.

The smoothie I make in this video is one of my favorites, and it’s the one I’ve been making most often lately.  Some other versions I really like are romaine with frozen pineapple and mango, or beet greens with frozen strawberries and fresh oranges.  Speaking of oranges, they’re great with just about everything, and they’re particularly yummy with grapes (and any greens).  If you use oranges just cut off the peel, cut them in half and toss them into your blender.

Another thing you might want add is some flax meal or oil, which are rich in Omega-3 fatty acids, and I like adding a vegan protein powder as well.  I usually only add cocoa powder if I’m adding berries or only using bananas (which are also tasty with a bit of cinnamon), and if you want your smoothie to be totally raw you could use raw cacao powder instead.

I normally use a Vitamix blender for my smoothies, and I do think that a high-speed blender is best for these.  The greens really get pulverized, as do any seeds in the fruit.  That being said, a Vitamix blender is pricey.  We’d already burned through two blenders that were both pretty high quality when we decided to take the plunge and get a Vitamix, and we got a refurbished model that was much less expensive than the brand new models.  If you do a lot of blending, I think a Vitamix is definitely worth the investment.

If you want to learn more about making green smoothies and all the health benefits they provide, Green for Life is a great starting point, and there’s also an abundance of information about them online.  The main thing I tell people is to not be afraid to experiment so that you can find what you like best.  If they taste terrible to you, you’re not going to drink them.  For example, I know that kale is one of the best greens to use for these, but it’s really hard for me to get a smoothie down that has kale in it, so I don’t use it as much as other greens.

I hope that this video and post are helpful to you and that you’ll try making your own green smoothies (if you’re not already!).  They really are a great addition to your diet, and if you drink them regularly, you’ll definitely feel the benefits!

It’s our last day of give-aways here at C’est La Vegan, and I think we’ve saved the best for last!  That’s coming from a chocoholic with a raging sweet tooth, of course.

I met Allison of Allison’s Gourmet at Vida Vegan Con, and we became fast friends.  Allison is awesome, and I feel so lucky to have had that time with her.  I just wish we lived closer to each other.  I have a feeling we could do some serious baking together, though I’m sure my waistline is probably better off with some distance between us… (not that I have a waistline right now, but I’ll get it back eventually!)

Even if I can’t see her as much as I’d like, I can have some of her tasty treats delivered right to my door whenever I feel like it.  Allison recently sent Ryan and I a sampler of some of her chocolate products, including her new artisan chocolates, and I was totally blown away by everything we tried – from the elegant packaging to the incredibly decadent chocolates.

For today’s give-away Allison is going to generously send one lucky winner a four-piece sampler of her brand new artisan chocolates.  I can tell you that they’re as delicious as they are beautiful.  To enter the give-away, visit Allison’s site and tell me what you’d most like to try.  You can increase your chances of winning by following C’est La Vegan and Allison’s Gourmet on twitter and by liking C’est La Vegan and Allison’s Gourmet on facebook.  Don’t forget to leave a SEPARATE comment for each entry.  The contest is open to US residents and will close December 15th at 9pm PST.

And check out Allison’s Friday With Friends blog post today, featuring and interview with yours truly!

UPDATE: The winner of the give-away is Megan, who said – I like this chickpea curry. http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/cheap-ne28099-easy-chickpea-curry/  I use a can of tomatoes when I don’t have fresh, and I throw in a can of coconut milk. Great giveaway – I’m trying to eat more whole foods as well!  Congratulations, Megan!

I was sent “Eat Vegan on $4 a Day” to review, and I have to say that I’m really excited to get cooking again so I can really implement the ideas in this book.  The basic premise is that a diet based on beans, grains and fresh fruit and vegetables will save you tons of money, while also improving your health.

This book is chock full of information about ways to implement the money saving strategies put forth, as well as how to prepare different types of beans and grains.  It contains charts for cooking times and measurements that I know I’ll reference again and again.

I definitely don’t have the healthiest diet (though it is healthier than the standard American diet on many counts), so I think this book will be a huge help in getting me where I’d rather be with my food choices.  I often feel overwhelmed about implementing an entirely whole foods diet that’s based around beans and grains, but this book makes it seem so simple.  Author Ellen Jaffe Jones gives you the tools to successfully eat well, and as the title indicates, to save a lot of money while doing it.

I’m so excited that one of my readers will have the chance to win this book!  Simply leave a comment telling me about your favorite healthy and affordable meal.  The contest is open to US residents only and will close December 14th at 9pm PST.

There’s still time to enter the other give-aways happening here at C’est La Vegan, and be sure to check back tomorrow for our final give-away of the year!

As you can see from the video above, I’m a huge fan of Earth Balance buttery spread.  It’s a great substitute for butter, and so much better for you.  If you’re a skeptic, I challenge you to give it a try, and with today’s give-away that just got a lot easier!  One lucky winner will receive 3 coupons good for any Earth Balance product of your choice.

The Earth Balance product line has been expanding to include options like soy milk (and nog!), mayo, peanut butter and coconut spread, so there are lots of options for you to try.  And once you get your coupons and pick up your products, you can use them to make something yummy to enter in the Earth Balance Holiday Bake-Off Contest.

To enter today’s give-away, just leave a comment telling me what products you’d like to try and what you’d make with them.  The contest is open to U.S. residents only and will close Tuesday, December 13th at 9pm PST.  You can increase your chances of winning by following C’est La Vegan on twitter, and by “liking” C’est La Vegan on facebook.  Make sure you leave a SEPARATE comment for each entry, and don’t forget to check back tomorrow for the next give-away.  Good luck!

To enter for your chance to win, leave a comment below telling me how you would enjoy your jar of queso – maybe it would be in a recipe or just right out of the jar, like me.  You can increase your chances of winning by following C’est La Vegan and Food for Lovers on twitter, and by “liking” C’est La Vegan and Food for Lovers on facebook.  Make sure to leave a SEPARATE comment for each entry, or they won’t be counted.  The contest will close Monday, December 12th at 9pm PST.  Good luck!

And if you haven’t already, there’s still time to enter yesterday’s give-away for Blackberry Ginger Balsamic Vinegar.  Check back the rest of the week for more give-aways!

UPDATE: The winner of the give-away (chosen by random number generator) is Maria, who said – Been wanting to cook brussels sprouts again, and this would be wonderful to use!  Congratulations, Maria!

Before Ryan and I took our recent trip to Ojai, our friends recommended we check out the Ojai Olive Oil tour and tasting room.  It was unfortunately a little drizzly out, so we didn’t get to take the tour, but we did visit the tasting room.  They had both unflavored and flavored olive oils, as well as balsamic vinegars to try.  Everything we tasted was absolutely amazing, and they had unique flavors that I’d never seen in other oils and vinegars.

My favorite oils were the Basil and Garlic flavors.  But what really blew me away were the flavored Balsamic Vinegars – especially the Peach and Blackberry Ginger, although all of the flavors were incredible.  Rather than tasting artificial or chemical, each one tasted exactly like the flavor described.  I love using balsamic vinegars with fruit and desserts, and these flavors are perfect for just that.

To kick off a week of C’est La Vegan give-aways, the kind owner of Ojai Olive Oil is generously going to send one lucky winner a bottle of their Blackberry Ginger Balsamic Vinegar.  To enter, just leave a comment telling me how you would use the vinegar if you’re the lucky winner.  (I’m personally planning to make a blackberry compote to drizzle along with the vinegar over some vegan vanilla ice cream…).  The contest is open to U.S residents only, and it will close on Sunday, December 11th at 9pm PST.

If you aren’t the winner, you can still order directly from the Ojai Olive site, and they’ll ship the products right to your door.  Any of the oils, vinegars or cosmetic products would make great holiday gifts, even for the non-cook.  They’re so good that they’ll turn anyone into a gourmet.  And be sure to check in each day this week for new give-aways and holiday gift ideas!

Ryan recently re-vamped his website, and it looks even more fantastic than it already did!  He now has a section on his site to highlight the food photography he’s done for me over the past few years, which features some really amazing and mouthwatering images.  I’m so proud of him (and so grateful for his help with C’est La Vegan) that I just had to do a post celebrating all his hard work.

And on top of everything else, Ryan cooked everything that we made for Thanksgiving this year since my wrists have rendered me pretty useless in the kitchen.  He did an amazing job.  He’s been doing a lot more cooking in general since I got pregnant, and he’s been such a huge help with keeping our place clean, doing all the dishes, getting me water, stacking pillows under my swollen ankles, scratching my back where I can’t reach… the list goes on and on!

I have a whole new appreciation for people who go through pregnancy without a partner.  I can’t imagine doing all of this without Ryan’s help and support, and of top of taking care of me, he’s been working his butt off on a couple different documentary projects in addition to rebuilding his website.  Thanks for indulging my shameless praise of him – after all he did this weekend to make sure we had a fantastic Thanksgiving, I really wanted him to know how much I’ve appreciated him!

Looking at the calendar yesterday I realized that we’re a lot further into November than I’d realized.  That means Thanksgiving is just around the corner, and I’d better start figuring out what I’m going to make!

With that in mind, I thought I’d go through past posts that would be appropriate for the holiday.  Let’s start with appetizers!  (Click on the photos for the original post and recipe.)

APPETIZERS

Hot Artichoke Dip

This Hot Artichoke Dip makes a great holiday appetizer.  It’s really easy to make, so you can spend more time on everything else you’ll be cooking.  It’s also a great dish to make for skeptical non-vegans because it’s creamy, decadent and delicious!

Cheezy Crackers

Cheezy Crackers are another great choice for pre-meal snacking.  They take just a little more effort, but you can make them a day or two ahead of time.  And your guests will be so impressed that you made crackers from scratch that it will be totally worth it!

Marinated Cheeze

Another make ahead dish is this Marinated Cheeze.  It’s so tasty on crackers or crusty bread, and you won’t have to worry about any vampire attacks during your meal since you and all your guests will have plenty of garlic breath perfuming the air.

Pepper-Crusted Cashew Goat Cheese

Since we’re talking cheese (creamy and cheesy seem to be a theme with me…), I have to post my favorite vegan cheese!  This Pepper-Crusted Cashew Goat Cheese does require some advance planning, but it’s so worth it.  It’s not difficult to make, though, so don’t be intimidated by the recipe.  I can also guarantee that it’s a safe bet to serve to non-vegans.  Whenever I make this it disappears almost as fast as I can put it out.

Union Square Cafe’s Bar Nuts

And finally, one of my all-time favorite snacks, The Union Square Cafe’s Bar Nuts.  These are incredibly easy to make, can be made ahead of time and reheated, and are so incredibly tasty.  You can use whatever nuts you like best, and the herbs and seasonings are perfect for Thanksgiving.

Okay, so now that we have a few appetizer ideas, let’s move onto to soup.  Normally I don’t serve soup with my Thanksgiving meal, but I’m thinking about doing it this year.  I have my eye on a cranberry and wild rice soup that I’d like to try out, but any of the following would be perfect on your Thanksgiving table.

SOUP

Butternut Squash and Apple Soup

This soup is sweet, savory and really yummy.  The recipe is a little bit more advanced, but the end flavor is worth the time and effort.

Cauliflower Bisque with Buttered Breadcrumbs

Ummmm… bisque.  This Cauliflower Bisque with Buttered Breadcrumbs is so delicious, and as I look at that photo I’m kicking myself for not making this more often.  Again, this is something you can very confidently serve to non-vegans.

Delicata Squash Bisque

Delicata Squash Bisque is incredibly easy, and one of the best soups I’ve ever tasted.  The quality of the vegetable broth you use is important here, so make sure to use a good one!

Okay, time for the main event.  For me, Thanksgiving is about sides (and it was even when I still ate turkey).  The past couple years I’ve also made a nut roast (two different ones last year) so that it feels like there’s a “main dish.”  Here are some of my favorite sides, along with that tasty nut roast.

THE MAIN EVENT

Roasted Brussels Sprouts

Don’t let Roasted Brussels Sprouts scare you.  If you’re afraid of them or have had bad experiences in the past, you have to try cooking them this way, and I promise you’ll feel differently.  These were such a huge hit last year.  They’re another one of those easy dishes that free up your time for the more complicated ones.  And you don’t have to sacrifice any flavor.

Green Bean Casserole

This Green Bean Casserole is one of my favorite dishes.  The recipe is a little more involved, but making this classic dish from scratch is worth it.  I plan to double the recipe this year since it went so quickly last year.

Mashed Potatoes

Of course it wouldn’t be Thanksgiving without Mashed Potatoes, at least for me.  I make a giant pot of these every year, mostly so that there’s enough for me to stuff myself on them.  I mean, let’s just be honest with each other.

“Poultry” Gravy

There’s only one thing that can possibly make mashed potatoes better and that’s…”Poultry” Gravy!  This stuff is magical.  I make a huge batch in the morning and keep it warm in a crock pot.  You have to have plenty for the meal, and extra for the leftovers!

Holiday Nut Roast

The gravy is also amazing on this Holiday Nut Roast.  This is another recipe that takes a bit more work than the others, but that’s what makes it special.  What seems like a very disparate list of ingredients come together to make a perfectly textured savory and delicious roast.  It’s almost like stuffing and a main dish combined.  Definitely worth the effort.

Sweet Potato Casserole

And to transition us to dessert, here’s my favorite Thanksgiving dish – SusanV’s Sweet Potato Casserole.  This is the best sweet potato casserole I’ve ever tasted.  I love having something sweet and spicy to contrast with all the savory foods on my Thanksgiving plate.  It makes for great left-overs too.

Okay, now for the real desserts!  It’s hard to stray from the classics, which for my family were always pumpkin and apple pie.  I was never a huge pumpkin pie fan (although I bet I’d feel differently now), but pumpkin cheesecake is something I can definitely get behind.

DESSERTS!

Pumpkin Patch Cheesecake

This version is creamy, delicious and perfectly pumpkin-y.  It’s also much easier to make than you’d expect.

Easy Refrigerator Cheesecake

If you’re looking for something even easier, this (almost) no-bake cheesecake has you covered.  You do have to bake the crust of this Easy Refrigerator Cheesecake, but it’s still one of the easiest dessert options out there.  It’s almost like pumpkin mousse, and it will definitely impress your non-vegan guests.

Frangipane Pear Crostata

If you want to skip the pumpkin all-together, you could make this Frangipane Pear Crostata.  It takes just a bit more effort than the cheesecakes, but it’s an elegant dessert that’s not too sweet, making it the perfect finale for a rich Thanksgiving meal.

German Apple Cake

While I’m not a huge apple pie fan, I love apple cake!  If you want to switch things up this year you could make this German Apple Cake in place of the pie.

Chocolate Chip Date Cake

Now, I know it isn’t traditional, but this Chocolate Chip Bundt Cake is one of my all-time favorite desserts.  It’s simply delicious.  The flavor and texture are awesome, and it bridges the gap between Thanksgiving and the winter holiday season to come.  You could even make mini-bundts like Jenn over at Cookin’ Vegan.

Hopefully these recipes will help get you started on your vegan Thanksgiving menu, or maybe if you’re not vegan they’ll give you an idea of something to serve your vegan or vegetarian guests.  Now I just need to figure out what my menu is going to be.  What are you guys planning to make for Thanksgiving this year?