Quick collard greens are an underrated leafy green vegetable that is a nutritional powerhouse. Dark greens, like collards, provide an important non-dairy source of calcium to our bodies that we don’t get from dairy. These collard greens are inspired by my friend Nancy who introduced me to how good they are! Since collards have a tendency to be more bitter, you can pair this side dish with sweet foods or potato salad. You could even toss some in a tofu scramble, it’s delicious!
In a large saucepan on medium-high heat, sauté onions and cook 3 minutes. Stir in garlic and cook 1 minute more.
Combine the tomatoes, smoked paprika, thyme, and salt in pot and cook 2 minutes. Add collard greens and cook until wilted. Pour in vegetable broth and apple cider vinegar, cover and reduce heat to low, simmering 30 minutes.
Chef’s tip: For more of a smoky flavor, add a drop or two of smoked flavoring.
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.
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!
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.
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.
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.
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.
Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!
Yields 2-3 pumpkins
2-3 pumpkin pie pumpkin (or 1 large pumpkin)
2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)
To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.
Chef’s tip: The darker the pumpkin the better. The