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!

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 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!

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!

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!

Mamaliga

Ingredients
3-1/2 cups water
salt, to taste
1 cup stone-ground yellow cornmeal
5 tablespoons unsalted Churn Style Butter, cut into bits
extra butter, melted, for serving

Instructions
Combine the water and salt in a heavy saucepan and bring to a boil. Add 2 tablespoons of the cornmeal in a steady stream and whisk until the water returns to boiling. Gradually add the rest of the cornmeal, stirring constantly. Reduce the heat to low and cook the mixture, covered, until thickened and cooked through, 10 minutes.
Add in the butter, a piece at a time, stirring constantly. Continue stirring until the mixture leaves the sides of the pan, about 5 minutes more.
Transfer the mamaliga to a medium size oval bowl and flatten the surface with a wet spoon. Let stand for 5 minutes.
Invert the mamaliga onto a plate and sprinkle with the melted butter. Serves 6 to 8.
Enjoy!

Impletata

 

Ingredients
1 eggplant, halved length-wise
2 cloves garlic, chopped
salt and pepper to taste
2 tablespoons chopped fresh parsley
½ cup olive oil
½ cup white wine
1 pound spicy vegan sausage
2 cups seasoned bread crumbs
½ cup grated vegan Parmesan cheese

Instructions
Preheat oven to 350°F.
Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender. 
Enjoy!

Pumpkin Alfredo Pasta

 

Ingredients
8 ounces pasta
3 cups Not-Chick'n broth
1 to 1-1/2 cups pared pumpkin, cut into 1/2-inch cubes
1/2 cup thinly sliced onion
3 cloves garlic
1 tablespoon Churn Style Butter
1/4 cup vegan parmesan cheese
3⁄4 teaspoon kosher salt, or to taste
1⁄4 teaspoon dried thyme leaves
freshly cracked black pepper, to taste
1⁄2 cup heavy vegan cream, warmed

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, one clove of the garlic, mincec, salt, thyme, and pepper to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 30 minutes.
Stir cheese into sauce and stir til melted. Remove from heat. Add warm cream  and mix well.
Prepare pasta according to package directions.
Adjust sauce for thickness using a little of the pasta water if needed, and for seasoning.
When the pasta is done, remove it from the pan. Add butter to the warm pan, add last two cloves of the garlic, minced, into the melted butter and cook til fragrant, about 1 minute.
Add pasta and sauce to garlic and toss well to coat.
Serve with extra cheese and cracked black pepper sprinkled on top.
Enjoy!

Pumpkin Soup in a Pumpkin Bowl

 

Ingredients
6 cups Not-Chick'n broth
2 -3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1⁄2t easpoons kosher salt, or to taste
1⁄2 teaspoon dried thyme leaves
5 peppercorns
1 medium sugar pumpkin
1⁄2 cup heavy vegan cream, warmed
1 teaspoon chopped fresh flat-leaf parsley

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350° F.
Cut the top off the sugar pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
Stir warm cream into soup.
Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
Serve hot, scooping out chunks from the sugar pumpkin to eat with the soup.
Enjoy!

Stuffed Roasted Acorn Squash

 

Ingredients
1 acorn squash
2 cups cooked rice
1/2 cup chopped onions
1/2 cup chopped mushrooms
2 tablespoons Churn Style Butter
1/2 teaspoon sage
salt and black pepper to taste

Instructions
Preheat oven to 350° F.
Cut squash in half. Remove seeds and strings from the center with a metal spoon.
Place squash halves cut side down on a baking sheet covered with parchment paper. Place in the oven and bake from 30 to 35 minutes. You want the flesh to be tender, but you don't want the squash to collapse.
While the squash roasts, place a skillet over medium high heat. Add mushrooms and cook for five minutes.
Add onions and cook til translucent.
Add butter, black pepper, and sage. Cook for two minutes.
Add rice, mix well, and cook til heated through. Add salt to taste.
When the squash is cooked, remove from the oven, fill each half with half of the rice mixture, and serve.
Enjoy!

Green Beans Amandine

 

Ingredients
1 ½ pounds fresh green beans, trimmed
water
1 tablespoon Churn Style Butter
1 ½ tablespoons extra virgin olive oil
½ cup raw slivered almonds
salt to tast

Instructions
Place green beans in a saucepan. Cover with water and bring to a boil. Cook until beans are al dente, about 5 minutes. Drain and set aside.
Melt butter in a large skillet over low heat. Add olive oil and mix thoroughly. Add almond slivers, mix until coated, and spread out evenly in the bottom of the skillet. Stir continuously, until almonds just begin to turn golden brown. Remove almonds to a small bowl and continue stirring for 1 minute until cool enough to taste. Add salt.
Pour almonds over green beans and toss to ensure even coating. Serve warm.
Enjoy!

Stewed Okra and Tomatoes

 

Ingredients
4 slices vegan bacon
1 tablespoon Churn Style Butter
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Instructions
In a heavy bottomed saute pan over medium-high heat, add the butter and bacon. Cook the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.
Enjoy!

Coleslaw

 

Ingredients
1 small head cabbage
1 large carrot or 2 small carrots, peeled
1 cup vegan mayonnaise
1/3 cup sweetener
2 tablespoons vinegar
1 teaspoon lemon juice
1 teaspoon salt
pepper to taste

Instructions
Using a food processor or box grater shred cabbage and carrots. Place in a large bowl. Set aside.
In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice salt and pepper. Mix until smooth and creamy.
Pour over cabbage and carrots. Stir to thoroughly combine. Refrigerate until ready to serve.
Enjoy!

Seared Corn on the Cob

 

Ingredients
4 ears fresh corn, unshucked
Churn Style Butter
salt to taste

Instructions
Preheat oven to 350°F.
Wrap each ear of corn in aluminum foil, without removing husks.
Bake corn at 350°F for twenty minutes.
When corn is done, remove from the oven, unwrap foil, and allow to sit til cool enough to handle.
When corn is cool, peel back the husks, but do not remove them. Clean off the silks.
Remove one husk from each ear of corn. Grasp remaining husks in a bundle, and use the removed husk to tie the pulled back husk bundle. Trim off messy ends.
Grill or sear corn on all sides on a hot grill or dry pan.
Serve with butter and salt.
Enjoy!

Three Bean Salad

Ingredients
1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1cup chopped onion
1 (4 ounce) jar chopped pimento peppers, drained
½ cup white wine vinegar
½ cup almond oil
¼ cup sweetener
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Instructions
Mix green beans, yellow wax beans, kidney beans, onion, and pimiento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Enjoy!

Classic American Potato Salad

 

Ingredients
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
½ teaspoon salt
a pinch of black salt (kala namak)
½ teaspoon freshly ground black pepper
8 oz firm silken tofu
1 small celery stalk
¼ cup chopped pickle (not relish)
1 teaspoon agave nectar (optional)
3 scallions
2 tablespoons chopped fresh parsley
½ cup vegan mayonnaise
2 tablespoons Dijon-style mustard

Instructions 
Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut tofu, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Enjoy!

Corn Flake Onion Rings

 

Ingredients
1 large onion, divided into rings
flour of choice, for dredging, as needed
4 tablespoons cornstarch
6 tablespoons water (plus more)
1 teaspoon turmeric
1 teaspoon paprika
garlic powder to taste
Pepper to taste
1/2 teaspoon salt, to taste
1 to 2 plates of cornflakes, crumbled (alternatively, you can use breadcrumbs)
Plenty of oil for frying

Instructions
Get three deep plates out. Add the flour and cornflakes onto two of the plates, separately.
For the third plate, add starch, turmeric, paprika powder, garlic powder, pepper, and salt. Next, add the water and mix with a fork. It should be reminiscent of the consistency of scrambled eggs and neither too thin nor too thick.
Place the onion rings first in the starch/water mixture, then in flour, then again in the starch/water mix, and finally into the cornflakes. Be sure to press the cornflakes hard to make a nice crust. (ip: After breading each onion ring, wash your hands, then bread the next one. This makes it easier.
Put plenty of oil in a pan and let it get hot.
Cook onion rings in hot oil for a few minutes. Then remove from the pan, drain on kitchen paper, and serve. They taste amazing hot, lukewarm, or cold.
Enjoy!