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!
Sweeten up your life with this vegan Pineapple Upside-Down Cake. Super moist and full of flavor! Inspired by Dan and Méz amazing pineapple leather wristband and classic-style watch, I thought why not veganize an old favorite of mine. It’s perfect for the holidays or re creating that flip-flop and t-shirt weathervibe.
In a 9×2 inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the melted butter; arranging the pineapple slices over the brown sugar. Place cherries in the center and gaps where the pineapple slices touch.
In a medium bowl, sift together the flour and baking powder; set aside. In a stand mixer, beat together the sugar and shortening, about 2 minutes. Mix together the egg replaced and water and allow to sit until thickens. Add the egg replacer and oat milk, mixing until well combined. Slowly add the dry ingredients into the stand mixer. Once combined, beat for 2 to 3 minutes on medium-high. Pour the batter directly on top of the pineapple slices and cherries.
Bake for roughly 50 to 55 minutes or until the cake edges pull away from the cake pan. Once done baking, place a heat proof plate on top of the cake pan and flip it over. Allow to sit for 1 minute to let the caramel drizzle over; remove pan.
Serve warm with a side of vegan vanilla bean ice cream.
Chef’s tip: Remove the cake quickly from the pan otherwise the fruit will stick to the bottom. Have a cake board or plate ready to go.
Get ready to spice up your old favorite oatmeal cookies with this pumpkin spice oatmeal cookie recipe! Its the perfect activity to get your hands dirty with your kids or to make as a gift for your family and friends. These cookies are chewy and soft, making them the perfect Fall treat!
In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and ground cinnamon. Set aside.
In another large bowl or stand mixer, cream together the butter and sugar until white and fluffy, 1 to 2 minutes. Add pre mixed egg replacer and vanilla extract and mix until well combined.
Slowly incorporate the dry ingredients into the wet, scraping down the sides of the bowl as needed. Combine the oats until fully mixed.
Place the covered dough into the refrigerator for 30 minutes to allow it to firm up. Once the dough is chilled, remove it from the fridge.
Using a cookie scooper, place the dough onto a prepared baking sheet lined with parchment paper. Slightly flatten each cookie ball with your hand and leave some space in between each cookie.
Bake for 10 to 13 minutes or until the edges of the cookies or slightly golden brown. Allow cookies to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack.
Chef’s tip: Add 1/2 cup brown sugar and 1/4 cup cane sugar for added richness!
This is the best Pecan Cookie recipe ever! Everyone needs a good cookie recipe in their life, and this is defiantly mine. Personally, I love a cookie that is both chewy and crispy, and this is both of those. Pecans usually are underrated in my opinion and don’t get used all that much. The crisp buttery cookie baked with the pecan nuts make for a real special treat, which is why I think they are perfect! For a little added bonus, roll the cookies into rounds the night or day before and place them into the freezer. This way you can pop out a coupe at a time without the need to bake them all at once.
How simple and easy it is to grab a bunch of carrots from your local farmers market, lightly drizzle them in oil with a dash of seasoning, and roast them to perfection. The versatility of this recipe is endless as it can be paired with other dinner party sides, appetizers, or holiday feasts. This recipe is super easy but I do have a secret to make them even better. Make sure that these carrots have their own room, are completely coated in the seasoning and oil, and you slightly roll them around periodically as they cook. This ensures that you get a nice roast on all of the carrots.
Yields 2-3 servings
Ingredients
1 bunch of carrots, with green tops
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt and pepper, to taste
Directions
Preheat oven to 400 degrees F.
On a baking sheet, drizzle carrots with oil and season lightly with onion powder and garlic powder (add salt and pepper).
Roast for 40 minutes or until slightly charred.
Chef’s tip: Add 2 rosemary sprigs while you roast to add additional flavor.
Are you tired of putting out chips and dip for your family parties and looking for an alternative to the “unhealthy” snacks we load up on during the holidays? Well look no further, because I have this amazing plant-based cashew cheese board with five cheese wheels. This recipe shows you how to take one plain (scrumptious and delicious) cashew cheese and turn it into crafted artisan cheese that will have your guests asking where you purchased it from. Although this recipe does take a bit of time to make, it is well worth every bite.
In a bowl, cover the cashews with water for about 9 hours (or overnight). Drain and rinse the cashews. Set aside.
In a blender, add the cashews, probiotic powder (from the capsules), and water. Blend ingredients until smooth in texture.
Using two cheese clothes layered in a colander, pour the mixture into the lines colander- folding the cheesecloth on top.
Place this in a warm spot to culture for roughly 24-36 hours.
Serve on one big cheese board or individually with fresh fruit, dried fruit, cookies, pretzels, medjool dates, sun-dried tomato, grapes, crackers, or any of your own choices.
Herb-Coated Cheese Wheel:
Ingredients
3 tsp. fresh thyme
3 tsp. fresh rosemary
4 Tbsp. fresh parsley
1-1/2 tsp. Lemon zest, fresh
1/2 tsp Vitacost Himalayan Fine Pink Salt
Directions
Roll the plain cheese into the herb mix. Allow to set in fridge after rolling to hold its shape.
Blueberry-Smash Breakfast Cheese:
Ingredients
4 tsp. blueberries, smashed
2 tsp. blueberries, chopped
Directions
Add the smashed and chopped blueberries, mix and place into the fridge for 1-2 hours to set.
Pistachio and Sun-dried Tomato Holiday Cheese:
Ingredients
1/2 cup pistachio, chopped to coat
1/4 cup sun-dried tomato, to coat
1 Tbsp. fresh parsley
3 tsp. fresh thyme
4 tsp. fresh rosemary
1/2 tsp. garlic, minced
Directions
Mix herbs into the cheese, refrigerate for 1-2 hours to set in mold. Roll in pistachio and sun-dried tomato.
Pecan-Chip Cookie “Cheesecake” Wheel with Strawberry Jam:
Ingredients
1/2 cup maple syrup
1/4 cup Simple Mills pecan cookies, crumbled
3 tsp. Vitacost chocolate chips
3 tsp. strawberry jam, on side
Directions
Combine plain cheese base, chocolate chips, maple syrup and mix until well combined. Place in the fridge as well for 1-2 hours to set shape. Remove and roll in fine cookie crumbles.
Chef’s tip: Feel free to use the plain cheese as you wish to create a flavor of your liking!
What do you get when you mix almond milk, cacao powder, sugar and spice with everything nice? The best hot coco while rockin’ around the Christmas tree, that’s what! This spiced hot chocolate is easy to make and extremely creamy and decadent with a hint of cinnamon and nutmeg. Warming up any cold day, top this with an almond whipped cream for an after dinner treat!
Yields 4 servings
Ingredients
4 cups almond milk
4 Tbsp. cacao powder
1/4 cup organic sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
Directions
In a pot on medium-high heat, add the almond milk. Once heated, add the cacao powder, sugar, cinnamon, and nutmeg.
Heat until completely melted.
Serve with whipped cream and sprinkled cinnamon on top.
Chef’s tip: For the adults, add a shot of vegan baileys!
When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth.
Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
Add remaining ingredients to the bowl and mix until well combined.
In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes.
Repeat until potato mixture is all gone.
Serve warm with choice of apple sauce of sour cream.
Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!
Roasted to perfection, these oil-free potatoes and veggies are the ultimate holiday experience! Using some vegetable broth and lemon, you can actually create a natural oil that will allow your food to not stick. Toss in fresh slices of orange and some herbs from your garden to give you the perfect side dish for any dinner or holiday party. Simply add your roast of choice and allow all of the flavors to meld together until its all done.
This plant-based mashed potato with garlic and cloves is so unbelievably delicious! Not only is this perfect for those Thanksgiving side dishes, but it may even qualify for Christmas. The best combination (in my opinion) are russet and Yukon gold potatoes. They really give you that perfect fluffy and creamy texture that you are looking for. Pair that texture with the fresh herbs, seasoning, and cashew milk and you’ll have yourself the perfect duo!
In a pot on medium-high heat, add the peeled and diced potatoes and cook until you can stick it with a fork and it falls off. Pour into a strainer and add to a mixing bowl.
In the bowl with potatoes, begin to mash with a mixer (or stand mixer) and add the butter. Next add the cashew milk, salt, pepper, onion powder, garlic, nutritional yeast, and chives.
Place potatoes into a serving dish and enjoy
Chef’s tip: If you would like to make these a bit more on the garlic and cheesy side, feel free to add double the amount
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