This Mushroom Gravy recipe is perfect for my vegan roast turkey, garlic-chive mashed potatoes, or anything else you can think of! Growing up, I would pour tons of gravy on my stuffing, mashed potatoes, and anything else I could, I would. Realizing the importance of a good gravy, I thought this would be the perfect recipe for your holiday roasts and more!
In a skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Sprinkle with a pinch of salt and sauté for 15 minutes until the water has evaporated. Add balsamic vinegar and cook for an additional minute.
Sprinkle the flour and cook for an addition 1 to 2 minutes. Slowly pour the vegetable broth while stirring and season with salt, pepper, and thyme.
Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat.
Chef’s tip: Add a splash of vegan worcestershire sauce sauce.
Bring this light and fresh Pomegranate-Feta Salad with sliced pears to any party and watch it disap-pear! Dark leafy greens always make for the healthiest salad, especially when adding other vibrant fruits and vegetables. It’s super easy to toss together and makes for the perfect side dish for any meal.
In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
Using a small skillet on medium heat, add the pecans and sugar. Melt the sugar until it coats the pecans and turns to a syrup-like consistency. Place pecans onto a parchment lined baking sheet to cool. Be sure to separate them as the cool, otherwise they will stick together.
On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
Drizzle dressing before serving and enjoy.
Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!
When it’s hot and humid outside (like it is here in sunny SoFla), this refreshing strawberry salad with homemade poppy seed dressing is the meal you need to beat the heat. One of the best parts about it is how easy it is to make and how versatile it can be! Whether you want to add other fruits or nuts – or even a different dressing, the options are endless.
One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.
Yields 2 cups
Serves 2-3 people
1 medium onion, sliced very thin
1 English cucumber, sliced thin
1/4 cup vinegar to start then 1/2 cup of more
1-1/2 tsp. organic cane sugar
Thinly slice the onion, cucumber, and add to a mixing bowl.
In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
Place into the fridge for 3-4 hours or overnight for best results.
Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.
Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.
I don’t know about you guys, but honey mustard has always been one of my favorite dipping sauces. In my recipe, I use tahini as the base ingredient instead of mayonnaise, as well as raw agave to replace the honey. Whether you are dunking your French fries, having a “burger”, or enjoying a salad, this dressing covers it all- Literally! I usually keep a few bottles of dressing in my refrigerator at all times, this being one of those (and my homemade ranch usually being another). Having some go-to sauces is extremely handy and will make you second guess buying store bought versions they aren’t as healthy for you. Not only do they taste better, but they don’t have any preservatives and you get to control the flavor 100% of the way, making it spicier or more mild depending on your taste!
Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.
Ranch dressing is usually made with buttermilk or other dairy ingredients, but not this time! My homemade ranch dressing is made with fresh parsley, dill and other plant-based ingredients. It’s really the best tasting ranch I’ve had, and better than anything store-bought. Other than it being super easy to make, the benefit of making it at home are having no added chemicals or preservatives that would otherwise been added. This dressing is great to drizzle on any salad or even as a dip for vegetables, so be sure to keep this stocked up in your fridge!
Sometimes a big salad paired with homemade ranch is just what we need in life. This plant-based alternative may not have all of the dairy but it sure is not missing out on any flavor. With all of the fresh ingredients, this salad is truly something your entire family will enjoy. Whether you are making this for a lunch or a big family dinner, you can always add your own favorites to make this salad to your liking. Get ready to toss this together because once you taste the flavor this salad packs, you will be craving more with each bite!
Cut the carbs and try this loaded salad for #TacoTuesday today! This salad is filled with fresh fruits and vegetables like red onion, juicy mango and pineapple, cherry tomatoes, and creamy avocados. One bite and you won’t be able to stop! That’s because the reviving taste of the fresh lime juice mixed with the black beans and other flavors will keep you wanting more!