Roasted Dijon-Ginger Beets
Often, people who are moving toward a plant-based diet are surprised to find that instead of fewer things to eat, their world opens up to many new food and flavor combinations.
Roasted Broccoli and Garlic
I’m almost embarrassed to post this as a recipe, it’s so simple, but I decided to after an early morning text from a neighbor.
Creamy Mashed Potatoes
Some holidays just aren’t complete without creamy mashed potatoes. If you’re looking for a vegan version for yourself or guests, all you need to do is make a couple of simple swaps.
Pear, Fennel & Sausage Stuffing
Even without the turkey, stuffing is an essential dish to include on the holiday table. In this version of Pear, Fennel & Sausage Stuffing, fennel replaces the traditional celery for a little twist on the flavor.
“Best Damn Vegan Biscuits”
These biscuits, from Minimalist Baker, are fluffy, tender, and the stuff that dreams are made of. Easy to make and even easier to eat!
Garlic-Ginger Green Beans & Shiitake “Bacon”
A treat for the eyes and appetite! As if snappy green beans, fresh garlic and ginger weren’t enough, this dish boasts a crispy bonus, Shiitake “Bacon”.
Kale and Quinoa Salad with Candied Delicata
So many ways to make a salad, so little time! Using seasonal ingredients means you’ll always have a variety of greens, vegetables, add-ins and dressings to keep things interesting.
Flaxseed Cornbread
What goes better with a bowl of hot chili on a cold day than cornbread? Not much, I’d wager. Now there are cultural and geographical differences in many cornbread recipes out there
Tabbouleh
Tabbouleh (tabouli) is a very common middle eastern dish, served like a fresh herb salad with tomatoes, cucumber and a scant amount of bulgur, or cracked wheat.
Man’oushe (Za’atar Flatbread)
Man’oushe is a traditional flatbread recipe often eaten for breakfast. There are different varieties, but here we are using za’atar – a spice blend, to create a very flavorful and easy to make bread to accompany lunch or dinner.
