Special Occasions and Entertaining
There are three components to this fantastic, healthy dish: the french toast itself, the blueberry “cream” cheese stuffing and the blueberry syrup… of course you can use any or all of them separately for other yummy, nutrient-dense meals. Contributed by Helyn Dunn from her blog Helyn’s Healthy Kitchen. Read More→Print This Post
Once you have a winter squash partially baked, most anything you make comes together easily and quickly. This simple side dish is easy enough to serve at everyday meals, and festive enough for the holiday table. Though its past fresh corn season in most areas, markets often bring this classic crop back for the holiday season, and it’s still quite good. Read More→Print This Post
This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good to save for only special occasions, and too simple not to make for everyday meals. It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Recipe from Vegan Holiday Kitchen; photo by Susan Voisin, FatFree Vegan Kitchen.Print This Post
You’ll be tempted to sing “Deck the Halls” when this golden wreath comes to the table. Baked in a ring mold, this carrot dish makes a unique accompaniment to any entree. It’s deliciously moist, delicately sweet, and has a texture reminiscent of a light, airy muffin. Prepare it in advance and reheat it briefly by covering it with aluminum foil, and tucking it into a preheated 350-degree F. oven for 10 to 12 minutes. Contributed by Zel Allen from her new book Vegan for the Holidays.Print This Post
These easy scrambled tofu burritos are excellent as a weekend breakfast or brunch as well a nice option for a quick lunch or dinner. Serve with a simple potato dish and a colorful salad. Read More→Print This Post
This past week, I was invited to view the taping of the ABC-TV food show, The Chew, featuring a traditional-style Thanksgiving meal with modern twists. Always up for a culinary adventure, especially if it takes place in Manhattan, the cook in me was excited, but my vegan heart was wary. What would the show’s chefs create for this all-too-turkey-centric holiday?
Of course, the bird was there, but it didn’t dominate. Of the four other dishes demonstrated, two were actually vegan! Not vegan by design or veganized, but plant-based at heart! One was a sweet and spicy cranberry-apple chutney by Daphne Oz; the other was Mario Batali’s mashed Yukon gold potatoes, redolent with caramelized garlic, and made rich with extra-virgin olive oil in place of butter. Michael Symon demonstrated a bread and wild rice dressing (the correct term for stuffing that’s baked on its own rather than actually stuffed) and a good gravy made great with the addition of a whole head of baked garlic. Both of the latter dishes can easily be veganized, while still retaining that comforting, nostalgic aspect we crave when it comes to holiday meals.
I adore the challenge of taking a comfort classic and making it plant-strong. So I looked around on The Chew’s web site, which features additional recipes as well as holiday crafts, for something yummy to convert. I was intrigued by a Nigella Lawson recipe (she’s an occasional guest chef). Her Cheddar-Mashed Potatoes with Bacon and Apples easily morphed into my rendition, Vegan Cheddar-Mashed Potatoes with Tempeh Bacon and Apples. This simple potato dish is the ultimate in vegan comfort, embellished with tart apple and tempeh bacon, and would be a perfect side dish for any veg-centric Thanksgiving table. If you’d like to see the episode I attended live, it will be aired on November 21 at 1 pm EST/12 Central and Pacific on your local ABC station.
Vegan Cheddar-Mashed Potatoes with Tempeh Bacon and ApplesServes: 8 or more
- 4 pounds Yukon gold or other golden potatoes (about 8 medium-large)
- 1 tablespoon olive oil
- 6 to 8 strips tempeh bacon, cut into 1/2-inch pieces
- 1 medium onion, quartered and sliced
- 2 medium Granny Smith apples, diced or thinly sliced
- 1 cup rice milk
- 2 cups loosely packed vegan Cheddar cheese (Daiya works great in this)
- Salt and freshly ground pepper to taste
Peel and dice the potatoes and place them in a small soup pot.
Add water to cover. Bring to a boil, then lower the heat and simmer until they are fork-tender.
Meanwhile, heat the olive oil in a medium skillet. Add the tempeh bacon and sauté over medium-high heat, stirring frequently, until crisp. Remove to a plate.
Add the onion to the same skillet, adding a drop more oil if needed. Sauté over medium heat until translucent, then add the apple. Continue to sauté, stirring occasionally, until the onion is golden and the apple is tender-crisp.
When the potatoes are done, drain them and return to the pot. Stir in the rice milk. Add the cheese in batches, stirring in until melted. Season with salt and pepper.
Transfer the mashed potatoes to a shallow serving bowl or platter. Top with the onion-apple mixture, then scatter the bacon over the top. Serve hot.Print This Post
This recipe contributed by Ricki Heller, from Diet, Dessert and Dogs proves that you don’t need a ton of ingredients to create a flavorful recipe. This delicious and very pretty tofu scramble features pumpkin or butternut squash and kale, making it perfect seasonal fare for a super-quick dinner (providing that your pumpkin or squash is pre-baked; see VegKitchen’s tips here, brunch, or even a hearty breakfast. Read More→Print This Post