Mushroom Gravy 

Mushroom Gravy 

Mushroom Gravy 

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!

 Mushroom Gravy 

Yield 8

Ingredients

1/4 cup vegan butter

2 (8 oz) packages baby Bella mushrooms, sliced

1/4 cup white onion, chopped

1/4 cup King Arthur organic flour

3-1/2 cups vegetable broth

1 tsp. balsamic vinegar

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. fresh thyme, minced

Directions

  1. 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.
  2. 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. 
  3. Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat. 
  4. Serve immedietly.

 

Chef’s tip: Add a splash of vegan worcestershire sauce sauce.


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Roast Turkey

Roast Turkey

Roast Turkey

How to cook a perfect plant-based roast “turkey” this holiday season without the turkey! My plant-based Roast “Turkey” is flavorful, has great texture, and pairs well slathered in my homemade mushroom gravy. Whether you decide to stuff it with my Pecan and Pear-Bourbon Stuffing or not, your family and guests will surely be impressed!

Roast Turkey

Yields 5 servings

Ingredients

1 (8 oz. can) chickpeas, rinsed and drained

1/2 cup dry white wine

1/2 cup vegetable broth

2 Tbsp. Braggs liquid aminos

1-1/4 tsp. onion powder

1 tsp. garlic, minced

2 tsp. parsley, chopped

3/4 tsp. poultry seasoning

1/2 tsp. rosemary, chopped

1/2 tsp. smoke flavoring

1 tsp. ground white pepper

1 tsp. Vitacost Himalayan Fine Pink Salt

2-1/4 cup vital wheat gluten

1/4 cup nutritional yeast

1/4 cup oat flour

Directions

  1. Preheat oven to 300 degrees F.
  2. In a blender, combine everything except for the nutritional yeast, oat flour, and vital wheat gluten. Blend until smooth.
  3. In a bowl, mix together the dry ingredients you didn’t add in above’s step. Pour the mixture into the flour and stir until well combined.
  4. On a large piece of tin foil, scoop and shape into an even loaf. Wrap in tin foil and place on a baking sheet.
  5. Bake for 80 minutes; allow to cool for 10 minutes.
  6. Slice and serve immedietly with mushroom gravy.

 

Chef’s tip: If you would like a more firm roast, cook for an additional 30 minutes.


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Candied Yams and Carrot with Marshmallow Topping

Candied Yams and Carrot with Marshmallow Topping

Candied Yams and Carrot with Marshmallow Topping  

What’s a thanksgiving meal without the candied yams and marshmallows? Plant-based that is! Being one of those must have dishes on most tables, this one-pot-stop recipe is probably the easiest to make during the holidays. My secret addition for the best candied yams is adding diced carrots which go perfect with those Fall spices. Once you get these gems in the oven, you’ll understand why these are an essential part to any holiday feast.

Candied Yams and Carrot with Marshmallow Topping

Yield 10

Ingredients

7-1/5 cups yams 

6 large carrots

1 cup light brown sugar

2/3 cup vegan butter, melted

1/2 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. Himalayan fine pink salt

1 Tbsp. vanilla extract

2 cups dandies marshmallows 

 

Directions

  1. Peel and chop the yams and carrots. Boil in a medium pot of well-salted water until fork tender. Drain and add to a casserole dish.
  2. Sprinkle the yams and carrots with brown sugar, nutmeg, cinnamon, and salt. Drizzle the butter and vanilla extract and mix until evenly coated.
  3. Bake covered for 35 to 40 minutes or until bubbly. Remove from the yams the oven and top with the marshmallows. Set the oven to broil and brown the top slightly until golden in color.
  4. Serve immediately.

 

Chef’s tip: Prepare these the night before without the marshmallows on top. Bake and before serving, top with marshmallows and brown.


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Pomegranate-Feta Salad

Pomegranate-Feta Salad

Pomegranate-Feta Salad

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.

Pomegranate-Feta Salad

Yield 8

Ingredients

1/2 cup pecans

1/4 cup organic cane sugar

1 (10 oz) container mixed greens or arugula 

1/2 cup pomegranate seeds

1/4 red onion, sliced thinly

1 large Bosc pear, cubed

1 (8 oz) package vegan feta

Dressing:

1/4 cup avocado oil

3 Tbsp. red wine vinegar

1 lemon, zested and juiced

3 tsp. Dijon mustard

1 Tbsp. maple syrup

1 tsp. freshly grated ginger

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

  1. In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
  2. 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.
  3. On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
  4. Drizzle dressing before serving and enjoy.

Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!


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Pecan and Pear-Bourbon Stuffing

Pecan and Pear-Bourbon Stuffing

When it comes to the big thanksgiving feast, we all can agree when I say, “the more stuffing the better!” Am I right? The key to making really good stuffing is using day old bread, slicing it into cubes, and slowly drying it in the oven. My favorite part is the smell of the celery and onions after sautéing in the butter being mixed into the dried bread with other herbs and bourbon. Its absolutely incredible and tastes amazing too!

Yield 3 to 4

Ingredients 

1-1/2 loaves of stuffing bread (or day old bread)

1 stick vegan butter, melted

2 Bosc pears, peeled and diced

1 cup chopped pecans

1/4 cup bourbon

1 cup vegetable broth

1/2 cup onion, chopped

1/2 cup celery, chopped

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water, mixed

1 Tbsp. sage, minced

1 Tbsp. thyme, minced

1/4 cup chopped parsley

1 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Preheat oven to 375 degrees F.
  2. Slice the bread into 1in cubes. Place bread on to a large baking sheet while oven warms up. Bake for 5 to 10 minutes or until bread is dry and light golden brown. Add the bread cubes to a large bowl.
  3. Using a small skillet on medium heat, melt the butter; sautéing the celery and onions for 5 to 7 minutes. Stir in the pecans, pears, sage, thyme, and salt. Cook for an additional 3 minutes.
  4. In the bowl with bread, combine the above mixture and add the egg replacer. Mix until well combined. Drizzle breading with bourbon and vegetable broth until moistened. Place into a greased baking dish and place in to the oven.
  5. Bake for 30 minutes or until lightly brown on top
  6. Serve immediately.

 

Chef’s tip: Make sure the stuffing is rather moist.


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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy.  This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!

Butternut Squash Mac and Cheese

Yield 8

Ingredients

1 medium butternut squash, peeled, seeded, and diced

1 small shallot, quartered

1-1/2 cups oat milk

1/2 cup vegetable broth

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

1/4 tsp. ground nutmeg

1 lb. box elbow pasta, cooked

1-1/2 cups vegan cheddar cheese

1/4 cup vegan Parmesan cheese

Directions

  1. In a pot over medium-high heat, add the butternut squash, shallots, milk, vegetable broth, and salt. 
  2. Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes.
  3. Using an immersion blender, purée the squash and milk mixture until smooth. Mix in the nutmeg and pepper. 
  4. In a large bowl, combine the pasta with the squash sauce. Add the cheddar and Parmesan cheese. 
  5. Stir until the pasta is well combined and the cheese has melted. 
  6. Serve and enjoy. 

Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well. 

Strawberry Salad with Poppy Seed Dressing

Strawberry Salad with Poppy Seed Dressing

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.

Strawberry Salad with Poppy Seed Dressing

Yield 4

Ingredients

1 package spinach

1 cup strawberries, sliced

1/2 red onion, sliced thinly

1/3 cup pecans, chopped

 

Poppy Seed Dressing:

1/4 cup balsamic vinegar

1-1/2 Tbsp. avocado oil

1-1/2 Tbsp. poppy seeds

1-1/2 Tbsp. agave

1/2 tsp. dijon mustard

1/2 tsp. kosher salt

2 Tbsp. lemon juice

 

Directions

In a large bowl, lay the spinach down and top with strawberries, onion, and pecans.

In a smaller bowl or mason jar, combine the dressing ingredients and give a good mix until well combined.

Pour on top of the salad and serve.

Mexican Pasta Salad

Mexican Pasta Salad

Mexican Pasta Salad

In the summertime when the weather is hot, this chilled Mexican-inspired pasta salad is the perfect go-to dish for a picnic, pool day, or just because! It may be a mild dish, but rest assured each bite is loaded with a fiesta of flavors!

Mexican Pasta Salad

Yields 7 servings

Ingredients

3 cups mini farfalle pasta, cooked

2 (14.75 ounce) cans roasted corn, drained

1 large avocado, diced

10.5 oz cherry tomatoes, cut in half

4 green onions, sliced

1 medium red bell pepper, diced

2 Tbsp. cilantro

1 Tbsp. jalapeño, optional

1/2 cup black beans, optional

2 Tbsp. hemp seeds

Sauce:

3/4 cup vegan mayonnaise

1/4 cup fresh lime juice

1/4 tsp. ground cumin

1/4 teaspoon smoked paprika 

3/4 tsp. Chili powder

1 tsp. hot sauce, optional

Salt and pepper to taste

Directions

  1. In a well salted pot filled with water, cook the pasta according to the box instructions. Remember to drain, rinse, and cool the pasta once done cooking; Set aside. 
  2. Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans. 
  3. Pour the dressing over the pasta salad and stir until well mixed.

Chef’s tip: Add sriracha to spice it up!

 

Citrus Infused Israeli Couscous

Citrus Infused Israeli Couscous

Citrus Infused Israeli Couscous

This spring should be filled with light, flavorful, and most importantly- tasty food! If you’ve never had couscous pearls before, I highly suggest giving this grain a go! (Or grain-a-go) It is a great dish to accompany any picnic, barbecue, or any party. If you wanted to liven it up any further, you could always add some arugula and sliced cherry tomatoes.

Citrus Infused Israeli Couscous

Yields 2 servings

Ingredients

1 cup couscous

1-1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh parsley, chopped

2 tsp. lemon juice

1/4 tsp. ground pepper

2 tsp. vegetable broth or avocado oil

Directions

  1. Bring water to a boil; add the couscous and salt.
  2. Cover for 8 to 10 minutes, stirring occasionally; set aside.
  3. Once cooled, transfer to a bowl. Add the parsley, pepper, lemon juice, and vegetable broth.
  4. Serve immediately.

 

Chef’s tip: Feel free to dice up cucumber and mint leaves!

 

Roasted Broccoletti

Roasted Broccoletti

For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.

Roasted Broccoletti

Yields: 2 servings

Ingredients

1 (8 ounce) package brocoletti

1/2 Tbsp. avocado oil

1 tsp. garlic, minced

1/8 tsp. Gustus Vitae Smoked Salt

1/4 tsp. red pepper flakes

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
  3. Roast broccoletti for approximately 15 minutes; flipping halfway through.
  4. Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.

 

Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.