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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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.
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!
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!
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!
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!
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!
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!
Ingredients
1 pre baked pie crust
4 cups pumpkin puree
2 packages of cook and serve vanilla pudding or custard mix
2 teaspoons pumpkin pie spics, or to taste
Instructions
Place pumpkin puree, pudding mix, and spice in blender jar and blend 1 to 2 minutes, til thoroughly mixed.
Add the mixture to a saucepan over medium high heat, stirring constantly. When it starts acting like lava, reduce heat, and continue to stir for 5 minutes, or until mixture becomes very thick. Continuous stirring will keep it from burning, and keep those pudding volcanoes from spattering.
Pour into your crust, smooth, and allow to cool to room temperature before covering and refrigerating.
Enjoy!
Ingredients
3 cups unsweetened cranberry juice
1 cup sweetener
3 teaspoons arrowroot powder
Instructions
Dissolve sweetener and arrowroot into cold juice. Whisk well so you will have no lumps. The mixture will be cloudy
Add mixture to a pot and bring to a boil. Reduce heat and simmer, stirring constantly, til syrup becomes clear and thickened, about five minutes. If you want it thicker, dissolve some arrowroot in a small quantity of water and whisk til dissolved. Whisk while adding to the syrup to prevent clumps. Cook til clear again and thickened.
Pass syrup through a fine mesh strainer to catch any pumps that might have formed.
Enjoy!
Ingredients
1-1/2 cups plant milk
1/2 cup pumpkin puree
1/2 to 1 cup flour
1/2 cup egg replacer
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
a pinch of salt
Instructions
Place all ingredients except the baking powder in a blender and blend for about two minutes. Allow to hydrate for up to 1 hour. When ready to cook add baking powder and blend for about 30 seconds.
Place a pan over medium heat. When it is hot, pour the batter into the pan. Cook until the surface is dry, and flip. Cook the other side til done.
Serve with your favorite toppings.
Enjoy!
