Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!
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.
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!
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!
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
Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.
Yields 6 servings
3 Tbsp. vegan butter
5 cups leeks, white and light green parts only, chopped
With apple season upon us, now is a great time to get a head start on all things apples, included this easy plant-based donut! To get started, you can use store bought apple cider or you can take a homemade approach and check out my recipe below. A secret tip to add a boost of Vitamin C is to add some fresh squeezed orange juice to freshen it up even more. Overall, these donuts bring back awesome memories of apple picking and other fall activities.
In a mixing bowl, combine all of the dry ingredients: flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
In a kitchen-aid mixer, mix together apple cider and butter. Then add egg replacer. Slowly incorporate the dry mixture into the wet, on a slow speed. Once dry incredients have combined, pour onto a floured counter top.
Knead dough until it is not so sticky. Roll out until it is about 1/2 in thick, make sure not too thing or they won’t puff up as well. With a circle cutter, cut out your donut shape and use a cutter to make the hole in the middle of the donut.
In a large pot, full with 2 1/2 cups of oil and bring to around 325 degrees to 350 degrees F. Add donuts into oil and bake for 2-3 minutes or until both sides are brown and puffed.
Immedietly remove donuts from oil and place into bowl with topping mixture. Roll around to coat and place on baking rack to cool.
Chef’s tip: You can always finely chop up peeled apples and add them to the dough.
Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!