Special Occasions and Entertaining
Green bean casserole is a winter holiday favorite, especially if you’re planning a vegan Thanksgiving. Here’s an updated, veganized, and healthy version of this comfort food favorite. The original, vintage version uses canned cream of mushroom and (gasp!) canned fried onions; this one gets its creaminess from pureed white beans or silken tofu. Sautéed onions, crisped up with a lightly floured coating, make a yummy topping along with breadcrumbs. more→
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.
This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmother’s, but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs. This version is less rich but still full of potato-y comfort, a cross between hashed browns and scalloped potatoes, and a great side dish at a Passover meal. Being gluten-free, I omitted the traditional matzo meal, but feel free to add that as described if you have no issues with wheat. By the way, a mandolin slicer works great for getting the potatoes into uniform matchsticks. Recipe and photo contributed by Maria Rose from Vegan Street.
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a vegan Thanksgiving meal. Photos by Evan Atlas.
Here’s a colorful, tasty tofu scramble with plenty of healthy spinach or arugula and red bell peppers that’s festive enough for a company brunch (double the recipe in that case), but simple enough to make for a weekend meal for you and yours. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special. more→
Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun. more→
I love these pancakes. I designed them so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. Recipe and photo contributed by Jason Wyrick from The Vegan Taste. more→