Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!
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!
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.
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.
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.
Bake for 30 minutes or until lightly brown on top
Chef’s tip: Make sure the stuffing is rather moist.
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!
Yields 6 servings
1 medium butternut squash, peeled, seeded, and diced
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.
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!
Yields 7 servings
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
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
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.
Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans.
Pour the dressing over the pasta salad and stir until well mixed.
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.
Yields: 2 servings
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
Preheat oven to 375 degrees Fahrenheit.
Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
Roast broccoletti for approximately 15 minutes; flipping halfway through.
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.
If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.
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.
Bringing the bakery to your house with my Freshly Baked Italian Bread Recipe this week! This homemade bread is warm, crusty, and perfect for sandwiches, toast, or scooping excess pasta sauce off your plate (just saying). Either way, this Italian bread is purely organic, fresh, and scrumptious. If you’re ready to get your hands messy, let’s get baking!
What’s better than your favorite dip? Seven layers of it that’s what! This 6-layer Mexican style bean dip is all you’ll need this taco Tuesday. It is layered with refried black beans, navy beans, guacamole, cashew sour cream, vegan cheese, and jalapeños, making this the ultimate party dip! To get a closer look and see those layers, you’ll have to give making it a try.
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