Monkfruit Syrup

 

Ingredients
1 cup of water (preferably filtered water)
1/2 cup of granulated Monkfruit (such as “classic” Lankanto brand)
tiny pinch of xanthan gum (no more than a 16th of a teaspoon or the syrup becomes gummy)

Instructions
Add the granulated Monkfruit and the water to a small saucepan and bring to a boil. Once the mixture comes to a boil, reduce the heat and simmer until all of the Monkfruit has dissolved. Stir often to avoid scorching the Monkfruit.
Once the Monkfruit is dissolved, remove from the heat and sprinkle with a tiny pinch of xanthan gum. Whisk until the xanthan gum has dissolved.
Let the syrup cool to room temperature then decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.

Nanny Ogg's Bananana Soup Surprise

 

Ingrecients
2 frozen bananas
1 fresh banana, very ripe, halved
1 tbsp peanut butter
1 tbsp chocolate cashew milk, or more as needed
Maple syrup (optional)
Cherries

Instructions
Put half the fresh banana, peanut butter, cashew milk and the frozen bananas into a blender. Pulse in short bursts, scraping down the sides, until creamy. Add a little milk and blend more if the mixture turns crumbly instead of smooth.
Put into a bowl and garnish with cherries and syrup, if so desired. Top with the remaining half banana.
Enjoy!

Cumberland Sauce

 

Ingredients
1 orange
Boiling water
2 tablespoons red currant jelly
Cayenne pepper to taste
1/8 teaspoon dry mustard.

Instructions
With a swivel‐bladed potato peeler remove the‐ colored skin from the orange and cut into thin slivers. Cover with boiling water and let stand five minutes. Drain.
Mix peel with the juice of the orange and the remaining ingredients in a saucepan.’ Bring to a boil, stirring.
Serve with nut roast, and enjoy!

George Bernard Shaw's Nut Roast

Ingredients
1 cup chopped mixed nuts
1 cup soft whole wheat bread crumbs
1 cup cooked rice
2 sprigs fresh sage, chopped, or ¼ teaspoon dried
2 sprigs fresh thyme, chopped, or ¼ teaspoon dried
1 onion, finely chopped
1 teaspoon salt
⅛ teaspoon pepper
3 tablespoons melted vegan butter
¼ teaspoon Maggi seasoning or to taste
water
3 tablespoons melted vegan butter
Cumberland sauce

Instructions
Preheat oven to 375°F.
Pass the nuts and bread through an electric blender. Mix with the rice, sage, thyme, onion, salt, pepper, 2 tablespoons butter and Maggi. Blend well and add just enough water to make mixture stick together.
Shape into a loaf, place in a buttered dish and bake 35 minutes, basting twice with remaining melted butter. Serve with Cumberland sauce.
Enjoy!

Turkey Tetrazzini

 

Ingredients
4 tablespoons Churn Style Butter
4 cloves garlic, minced 
1 pound white mushrooms, quartered 
1 cup dry white wine 
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, plus more
1/4 cup flour 
4 cups Un urkey broth, plus more if needed
One 8-ounce package vegan cream cheese 
3 cups leftover Thanksgiving vegan turkey, shredded or diced 
1 1/2 cups frozen green peas 
1 cup grated vegan Monterey Jack cheese 
1 cup finely chopped black olives 
1/2 cup grated vegan Parmesan
4 slices vegan bacon, fried and chopped 
12 ounces thin spaghetti, broken in half and cooked 
1 cup panko

Instructions
Preheat the oven to 350° F.
Melt the butter in a large pot over medium heat and add the garlic.
Add the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in.
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the mixture into a large casserole dish and even out the surface.
Sprinkle on the panko  and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Enjoy!

The Moistmaker

 

Ingredients
3 slices of sturdy bread
leftover mashed potatoes
leftover stuffing
leftover vegan turkey
leftover gravy
leftover cranberry sauce

Instructions
Toast 2 slices of bread on one side each.
Warm the leftover ingredients. Spread toasted side of one slice of bread with potatoes. Top with stuffing.
Dip unroasted bread in gravy and place on stuffing.
Place turkey on top of gravy soaked bread. Spread cranberry sauce on toasted side of remaining slice of bread and place it on the turkey slices.
Enjoy!

Cinnamon Ice Cream

 

Ingredients
2 cups vegan vanilla ice cream
1 teaspoon ground cinnamon

Instructions
Allow ice cream to soften at room temperature just til it becomes easy to stir.
Add cinnamon and mix well. Return to freezer.
Enjoy!

Minnesota Hot Pot, Thanksgiving Style

 

Ingredients
leftover vegan turkey
leftover gravy
leftover Green Bean Casserole
vegan cheddar cheese
tater tots
oil for spraying

Instructions
Preheat oven to 375°F.
Spray the inside of a covered casserole dish or Dutch oven with lid with oil.
Shred turkey into bite sized pieces and place in the bottom of the dish. Aim for at least a one inch layer.
Pour in enough gravy to cover.
Layer the Green Bean Casserole on top of the turkey.
Sprinkle the beans with cheese. Spray some oil on the cheese to help it melt.
Layer the tots on top of the cheese. You should have enough to fill the pot. Spray with oil to help toast the tots
Place cover on pot and bake for 35 minutes at 375°F. Remove cover and bake an additional 10 to 15 minutes or until tots become golden brown.
Remove from the oven, place on a cooling rack, and allow to cool for 19 to 15 minutes before serving.
Enjoy!

Cornbread and Sausage Dressing

 

Ingredients
1/4 cup olive oil
1 pound vegan sausage, chopped
1 cup chopped onion
1 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 tablespoons minced garlic
6 1/2 cups crumbled cornbread
1 tablespoon Creole seasoning
1/2 teaspoon salt
1/4 freshly ground black pepper
1/4 teaspoon cayenne
5 cups Not-Chick'n broth
6 tablespoons melted Churn Style Butter

Instructions
Preheat the oven to 425° F.
Heat the oil in a large skillet over medium high heat and add the sausage. Cook, stirring as needed until browned, about 3 minutes. Add onion, green onion, celery, bell pepper and garlic and continue to cook 5 minutes longer, or until the vegetables have softened.  Remove from the heat.
Add the crumbled cornbread to a large bowl.  Stir in the sausage and vegetables, Creole seasoning, salt, pepper, cayenne and chicken broth.  Mix thoroughly.
Brush a 1 1/2-quart casserole, 8 x 8-inch square pan, or 12-inch skillet with some of the melted butter. Drizzle the remaining butter over the cornbread mixture and stir to combine. Transfer the mixture to the casserole and bake in the oven for 50 minutes, stirring and scraping the bottom with a wooden spoon to distribute the browned bits and keep it from sticking every 20 minutes, until browned on top.
Enjoy!

Yukon Gold and Smoky Sweet Potato Swirl

 

Ingredients
1 pound Yukon Gold potatoes
1 pound Garnet yams
1 head garlic
1-1/2 cups plant milk
4 tablespoons Churn Style Butter
2 teaspoons smoked paprika
1 teaspoon garlic powder
salt a d pepper to taste

Instructions
Preheat oven to 350°F.
Wrap whole head of garlic in foil. Bake at 350°F for 45 minures, or until garlic is soft.
Raise oven to 400°F. Bake all potatoes til tender, ~ 1 hour.
Remove skins and press potatoes through a potato ricer keeping each separate. Press roasted garlic into the orange sweet mixture, add half butter, and mash. Add plant milk til you get your desired texture. Add garlic powder, smoked paprika, pepper and salt. Set aside.
Mash your Yukon Gold potatoes with the ricer and add butter, milk,  salt, and pepper.
Add alternating portions of potato mixtures to plates and gently swirl.
Enjoy!

Green Bean Casserole

 

Ingredients
1 pint mushrooms, finely chipped
1 cup cashew milk
1 teaspoon soy sauce
2 cans cut green beans
1 1/3 cups french fried onions

Instructions
Heat oven to 350°F. 
In a saucepan over medium high heat, cook chopped mushrooms til they have released their liquid, and jt has cooked away. Add cashew milk, reduce heat, and stir til thickened. Stir in the soy sauce, beans and 2/3 cup onions and add to a 1 1/2-quart casserole.  Season the mixture with salt and pepper.
Bake for 25 minutes or until hot.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.
Bake for another 5 minutes or until the onions are golden brown.
Enjoy!

Succotash

 

Ingredients
1 package (10 ounces) frozen lima beans
2 tablespoons Churn Style Butter
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup chopped winter squash
1 package (10 ounces) frozen corn, thawed
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon black pepper
salt to taste

Instructions
Cook lima beans as directed on package until tender. Drain and set aside.
Melt butter in large nonstick skillet on medium heat. Add onion and squash, cook for 5 minutes. Add bell pepper; cook and stir for 3 minutes,  or until tender.
Stir in lima beans, corn, paprika, garlic powder thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through. Taste for seasoning and add salt if necessary.
Enjoy!

Pumpkin Pie

 

Ingredients
1 ¾ cups pumpkin purée (a14 oz can) 
the dry vegan equivalent of 3 eggs (do not hydrate)
¾ cup plant milk 
½ cup brown sugar
¼ cup cornstarch (or sub ¼ cup arrowroot starch)
¼ cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
1 9" frozen vegan pie crust
vegan whipped cream (optional)


Instructions
Preheat your oven to 350°F. Have your unbaked 9" pie shell ready (there is no need to prebake it).
Add the pumpkin, plant milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. 
Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Pumpkin Bisque

 

Ingredients
1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
2 tablespoons all-purpose flour
1-1/2 cups not-chicken broth
1/3 cup apple cider or juice
3/4 cup plus 2 tablespoons canned pumpkin
2 tablespoons plus 1-1/2 teaspoons maple syrup
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
Dash ground cloves
1 cup cooked white rice
toasted pumpkin seed oil for garnish

Instructions
In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
In a blender, process soup  and rice in batches until smooth. Return all to the pan and heat through (do not boil).
Enjoy!

Cream Corn

 

Ingredients
4 cobs of fresh corn
2 tablespoons Churn Style Butter
1/2 teaspoon sweetener (optional)
salt and pepper to taste

Instructions
Slice corn kernels off each cob into saucepan.
Using the back of your knife, scrape along each cob, extracting as much corn milk as possible into the saucepan.
Over medium heat, cook the mixture until the corn milk thickens. Add sweetener if using, and season to taste with salt and pepper. Add butter, and stir til melted.
Enjoy!

Easy Vegan Gravy

 

Ingredients
1 cup plant milk
1 cup water
1 tablespoon Churn Style Butter
1 tablespoon flour
1 vegetable bouillon cube
2 teaspoons gravy browning
Salt and pepper to taste

Instructions
Heat butter in a saucepan over medium heat. When it melts, add flour and whisk, cooking the paste til it browns.
Add bouillon cube, milk, and water, stirring constantly til it thickens. Add browning, salt, and pepper.
Enjoy!

Mashed Potatoes

 

Ingredients
2 pounds baking potatoes, peeled and quartered
1 cup plant milk
2 tablespoons Churn Style Butter
salt and ground black pepper to taste

Instructions
Bring a large pot of salted water to a boil. Add potatoes, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes.
When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.
Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher until potatoes are smooth and creamy. Season with salt and pepper.
Enjoy!

Pumpkin Pie Milk Shake

 

Ingredients
4 cups vegan vanilla ice cream
1/2 cup cashew milk
6 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice, plus more for garnish
2 tablespoons date syrup, plus more for garnish
whipped vegan cream
vegan graham cracker crumbs

Instructions
Place ice cream, milk, pumpkin, pumpkin pie spice, and date syrup in a blender; process until smooth. Pour into a tall glass. Top with whipped cream, and garnish with date syrup, graham cracker crumbs and pumpkin pie spice. Serve immediately.
Enjoy!

Deluxe Instant Mashed Potatoes

 

Ingredients
3/4 cup water
2/3 cup potato flakes
1/4 cup vegan cream
2 tablespoons Churn Style Butter
salt and pepper to taste

Instructions
Add water, butter, and salt to a saucepan. Bring to a boil.
When boiling, remove from heat. Add cream, and stir well.
Add potato flakes and stir. Wait 2 to 3 minutes to thicken.
Season with black pepper to taste, and fluff with a fork.
Makes two servings.
Enjoy!

Sweet Potato Pie

 

Ingredients
1 ⅔ cups sweet potato purée 
¾ cup cashew milk
1 cup light brown sugar
¼ cup cornstarch 
2 tablespoons Churn Style Butter
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 (9-inch) vegan pie crust 

For Serving:
vegan whipped cream
chopped pecans

Instructions
Preheat the oven to 350°F.
Add the sweet potato purée, cashew milk, brown sugar, cornstarch, vanilla extract, salt, cinnamon, nutmeg, ground cloves and ground ginger to your food processor and blend until smooth. It will be quite thick, so be patient. Stop and stir from time to time and then blend again.
Pour this out over the top of an unbaked 9-inch vegan pie crust (either store-bought or homemade) in a 9-inch pie dish and smooth down.
Bake for 60 minutes. Tent it with foil at the 40 minute mark to prevent over-browning and then put it back in for the remaining 20 minutes.
Allow to cool on the counter for at least 2 hours before slicing and serving. It’s even better if you let it chill even more in the fridge after cooling on the counter. The more chilled it is the better it will slice.
Serve with vegan whipped cream and chopped pecans for decoration.
Enjoy!