PBLTC ‘Holiday Tasting Menu’

APPETIZERS:

** makes 4 small or 2 large servings

ingredients:

1 head of cauliflower (approx. 4-5 cups of florets)

1/2 C unsweetened non-dairy milk (almond or soy work best)

1/2 C water

3/4 C all-purpose flour (can sub gluten-free rice flour)

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp earth balance buttery spread

1 C frank's red hot sauce 

NOTE: you can substitute half and half bbq and hot sauce or use 1 cup of just bbq sauce for bbq wings. We usually use a pre-made sauce but if you want to make your own here is our recipe for a sweet and tangy bbq sauce.

salt & vinegar wing sauce:

1 tbsp earth balance buttery spread

3 tbsp apple cider vinegar

1 tbsp water

sea salt, to taste

 

Line baking sheet(s) with parchment paper and preheat your oven to 450 F.

Wash and cut cauliflower head into bite sized pieces/florets. 

Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl.

he batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower.

 

NOTE: if you're using rice flour you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker.

Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.

Lay florets in an even layer on the parchment lined baking sheet without over crowding.

NOTE: parchment paper or a silpat mat is essential in preventing the batter from coming off throughout baking! We've tried oiling the baking sheets and they tend to stick. You need parchment paper!

Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.

While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. 

If you're making salt & vinegar wings, melt the vegan butter and remove heat. Then stir in apple cider vinegar and water. You will sprinkle sea salt directly on the cauliflower wings after they've been coated with this sauce.

Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.

NOTE: using gluten-free rice flour may vary bake time and everyone's oven is different. Watch the florets at both stages and adjust bake time accordingly! 

ranch dip ingredients:

1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)

1/8 C non-dairy milk

2 tsp apple cider vinegar

1 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp dill

1 tbsp parsley

1 tbsp chives

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth.

Alternatively (and this is how I prepare the ranch) you can blend together vegan mayonnaise, non-dairy milk, apple cider vinegar, onion powder, garlic powder, sea salt and ground pepper in a blender. Pour the dip into a jar or serving bowl and stir in the fresh herbs. Refrigerate before serving. 

Smoked Almond Pimento Cheese Spread Adapted from This Cheese is Nuts:

Ingredients:

2 cups raw almonds

½ cup pimentos from a jar, plus ¼ cup packing liquid

1/3 cup nutritional yeast

1 teaspoon smoked sea salt

1 teaspoon garlic powder

Instructions:

Rinse almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.

Darin almonds. In bowl of food provcessor, place the almonds, pimentos, nutritional yeast, salt, garlic powder, and ¼ cup pimento liquid. Process until well incorporated.

Remove lid and test cheese texture and salt content. If you want smoother spread, add a little water to thin in Tablespoons at a time. Add more salt if needed. Serve with crackers and/or fresh pears.

Roasted Cashew Apple Spread Adapted from This Cheese is Nuts:

Ingredients:

1 cup cashews

2 cups packed fresh spinach

1 cup dried apples

1.4 tsp celtic sea salt

2 tablespoons nutritional yeast

2 tablespoons water, plus more as needed

Instructions:

Preheat oven to 350 degrees.

Roast cashews on a rimmed baking sheet for 10 minutes or until golden brown.

While cashews roast, soak apples in 1 cup boiling water for 10 minutes.

In bowl of food processor, place spinach first, then top with cashews, apples, salt, nutritional yeast, and the water.

Process  until mixture balls up on one side of bowl. Add more water 1 TB at a time to reach a smooth spreadable cheese.

Transfer to a serving bowl and serve with your favorite crackers.

Other great sources for appetizers:

https://minimalistbaker.com/recipes/appetizer/

https://www.hotforfoodblog.com/recipes?category=appetizers

Ingredients for 4 servings, double for a lg. group

Amy Chaplin’s Roasted Vegetable Salad with Dijon Dressing

1 medium sweet potato

1 medium parsnip

2 medium carrots

1 medium beet

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

Freshly ground pepper

1 cup chickpeas, cooked and drained

1/3 cup chopped toasted walnuts (optional)

6 cups baby arugula leaves (about 3.5 ounces)

 

Dressing

1 tablespoon whole grain Dijon mustard

1 tablespoon unpasteurized apple cider vinegar, e.g. Braggs

1 tablespoon balsamic vinegar

2 tablespoons fresh orange juice

1 teaspoon fresh lemon juice

1/2 teaspoon sea salt

1/4 cup extra virgin olive oil

Preparation. Preheat oven to 400 degrees. Line baking sheet with parchment paper. 2. Halve potato, parsnip and carrots lengthwise and cut in 1/4-inch slices. Half and thinly slice beet. 3. In a large bowl, toss vegetables with olive oil, salt and pinch of black pepper. Lay out in a single layer on tray and roast for 20-25 minutes or until lightly browned. Set aside to cool. 4. Combine all dressing ingredients in a jar and shake; set aside 5. Place chickpeas, walnuts (optional), roasted vegetables and arugula in a large salad bowl and toss to combine. Drizzle dressing and toss again. Serve immediately

 

Minimalist Baker’s Kale Salad with Roasted Sweet Potatoes, Canellini beans, Dates, Cranberries, & Roasted Slivered Almonds with Maple- Tahini Dressing:

Ingredients

GARLIC CROUTONS optional

  • 2 cups white or wheat bread (cubed // day old is best)

  • 1/4 cup olive oil (or other neutral oil, such as avocado)

  • 1/4 tsp each garlic powder, sea salt + black pepper

  • 1 15-ounce can white or butter beans (rinsed and drained)

SALAD

  • 10 ounces kale (chopped // large stems removed) – we use 2-3 bunches lacinato

  • 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)

  • 1 Tbsp olive oil

  • 1 Tbsp maple syrup

  • 1 pinch each sea salt + black pepper

  • 1 clove garlic (minced)

  • 2-3 peeled,cubed, and roasted sweet potatoes

  • 1 cup or more dried cranberries

  • 10-15 pitted, chopped medjool dates

  • 1 cup slivered, roasted almonds OR chopped pecans

DRESSING (we always double the dressing)

  • 1/3 cup tahini

  • 1 clove garlic (minced)

  • 1 1/2 lemons, juiced (1 1/2 lemons yield ~3-4 Tbsp or 45-60 ml)

  • 1-2 Tbsp maple syrup

  • 1 pinch each sea salt + black pepper

  • Hot water (to thin)

Instructions

  1. If making croutons (optional), preheat oven to 325 degrees F (162 C).

  2. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.

  3. Toast slivered almonds on med. Low over stove in pan for about 7-10 min.s Toss occasionally. Watch closely, they can burn quickly.

  4. Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.

  5. Turn oven up to 375.

  6. Peel, cube 2-3 sweet potatoes. Toss in a tsp of oil, sprinkle with salt and pepper. Roast on a cookie sheet for 30-40 mins. At 375 degrees in oven. Set aside.

  7. Add kale to a large mixing bowl with lemon juice, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.

  8. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable ( we keep it on the thicker side). Taste and adjust seasonings as needed. Set aside.

  9. Toss kale with the ½-2/3 the dressing and then place on a large platter of cookie sheet.

  10. Top with sweet potatoes, drained/rinsed white beans, chopped dates, dried cranberries, toasted-slivered almonds.

Other crazy, good oil-free dressings: * The maple-tahini dressing in kale salad aboe can be used as a dip or over roasted vegetables too.

Caesar by Engine 2 Cookbook:

Ingredients:

3 TB Nutritional Yeast

3 TB Dijon mustard

2 TB almond meal  (almond flour)

3 cloves garlic

¼ cup water

3 TB lemon juice

2 TB low-sodium tamari or soy sauce

½ tsp vegan worcheshire

½ tsp freshly ground pepper

Directions:

In a medium bowl, combine nutritional yeast, mustard, almond meal, and garlic to make a paste. Whisk in water, lemon juice, tamari, worchshire sauce, and black pepper.

Red Dragon Dressing by Engine 2 Cookbook (an Asian, peanut dressing)

Ingredients:

½ cup natural peanut butter or fresh ground if you can find it

3 TB rice vinegar

2 TB low sodium tamari or soy sauce

1-2 TB maple syrup

1 TB your favorite hot sauce

2 cloves garlic, peeled

1 ½ tsp fresh minced ginger

1/3 cup water or more, depending on texture of dressing you want ( we keep it thicker)

Directions:

In a small food processor, or high-speed blender, combine peanut butter, vinegar, tamari, maple syrup, hot sauce, garlic, ginger, and water. Blend until all ingredients are smooth and dressing-like.

Ranch Dressing by Hot For Food Blog:

Plant-based ranch dip/dressing ingredients:

1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)

1/8 C non-dairy milk (we use unsweetened soy milk)

2 tsp apple cider vinegar

1 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp dill

1 tbsp parsley

1 tbsp chives

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.

Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth. Whisk in a little more non-dairy milk to reach the consistency of ranch dressing instead of a thicker dip

Butternut Pecan Sweet Potato Mash, Adapted from Minimalist Baker website

Serves: 6

Ingredients

SQUASH + SWEET POTATOES

  • 3 large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)

  • 6 cups (840 g) butternut squash (~1 small butternut squash)

  • 2 Tbsp (30 ml) grape seed or melted coconut oil, divided

  • Pinch each sea salt + black pepper

  • Pinch ground cinnamon

  • 1 Tbsp (15 ml) maple syrup

  • 1 Tbsp (14 g) vegan butter= sub soymilk

PECAN TOPPING

  • 1 cup (100 g) pecans, roughly chopped

  • 1 Tbsp (15 ml) coconut oil

  • 1 Tbsp (12 g) coconut sugar

  • 1 Tbsp (15 ml) maple syrup

  • Pinch ground cinnamon

  • Pinch sea salt

  • optional: 1 Tbsp (14 g) vegan butter

Instructions

  1. Preheat oven to 400 degrees F (204 C) and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. Also lightly grease a small baking dish (8x8 inch is ideal).

  2. To make this recipe easier, you could just bake the sweet potatoes and halved butternut squash—then just scoop out insides if you want… ~Leigh

  3. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with 1 Tbsp grape seed or melted coconut oil.

  4. Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.

  5. Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it's done, remove from oven and set aside.

  6. Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F (176 C).

  7. Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.

  8. At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.

  9. Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.

  10. Add another pinch salt + pepper, ground cinnamon, maple syrup, and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.

  11. Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add 1 Tbsp vegan butter, cubed, to add additional moisture and flavor (optional).

  12. Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve.

  13. Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave.

Epicurious Tofurky with Hot For Food’s The Gravy:

Yield

8 servings

Active Time

1 hour, 20 minutes

Total Time

1 hour, 40 minutes

Ingredients

  1. For the tofurkey:

    • 4 tablespoons vegetable oil, divided, plus more for pan

    • 1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)

    • 1/2 cup raw pecans, coarsely chopped

    • 1/2 medium onion, chopped

    • 1 garlic clove, finely chopped

    • 5 sprigs thyme

    • 8 ounces crimini mushrooms, coarsely chopped

    • 1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)

    • 1 cup homemade vegetable stock or low-sodium vegetable broth

    • 1/3 cup dry white wine

    • 1 3/4 teaspoons kosher salt, divided

    • 1 1/4 teaspoons freshly ground black pepper, divided

    • 2 tablespoons soy sauce

    • 1 tablespoon pure maple syrup

    • 1/2 teaspoon smoked paprika

    • 1/8 teaspoon cayenne pepper

    • 3 (14-ounce) packages extra-firm tofu

    • 3 tablespoons white miso paste

    • 2 tablespoons cornstarch

    • 1 teaspoon garlic powder

    • 1 tablespoon chopped parsley

·  Special Equipment

  • A 1 1/2-quart oval loaf pan or 9x5" loaf pan

Preparation

  1. For the tofurkey:

    1. Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.

    2. Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.

    3. Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.

    4. Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.

    5. Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.

    6. Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.

    7. Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.

    8. Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.

    9. Heat broiler and broil until a light brown crust forms, 6–7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.

 

2.     For ‘The Gravy’: ( we double or triple it, it can be frozen and reheated)

Makes about 2 cups

Prep 20 min.

Cook time- 10

Ingredients:

¼ cup minced shallot

3 garlic cloves

¼ cup vegan butter

1 tsp fresh thyme

1 tsp fresh rosemary

½ tsp ground nutmeg

½ tsp celery salt

2/3 cup raosted tahini

½ cup low sodium tamari or soy sauce

¼ cup maple syrup

¼ cup (we sometimes don’t even use to keep gravy thicker) low-sodium veget. Broth

2 TB vegan worcheshire sauce

 

Directions:

In sauce pan, saute shallots and garlic in vegan butter for 2 mins.

Add thyme, rosemary, nutmeg, and celery salt saute for 1-2 mins

Stir in tahini, tamari, maple syrup, ¼ cup veget. Stock, and worcheshire, and simmer over low heat for 3-4 minutes. Add more stock as necessary to think gravy.

Allow to cool completely before storing of freezing, will keep in fridge up to two weeks and freezer up to 3 months. To reheat, add more water or stock to thin if needed.

Roast Beast by Hot For Food: Can add ‘The Gravy’ as a topping.

* serves 6 to 8 people

To make this dish easier, consider using vegan puff pastry, lightly oiling large muffins tins and making indiv. Servings—this way don’t have to fuss with rolling pastry.

apple cranberry sauce ingredients:

1 C dried cranberries

3/4 C water

1/2 C unsweetened apple sauce

1 apple, peeled and small diced

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp all spice

1/4 tsp sea salt

sweet potato mash ingredients:

4 C peeled & diced sweet potato (approx. 2 medium potatoes)

1/4 C non-dairy milk

2 tbsp nutritional yeast

1 tbsp vegan butter

1/2 tsp cinnamon

1/2 tsp garlic powder

1/2 tsp sea salt

1/4 tsp all spice

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp ground pepper

mushroom & lentil stew ingredients:

1 C finely yellow onion

1/2 C finely chopped celery

1/2 C finely chopped carrot

1 tbsp vegetable oil

1/2 tsp thyme (fresh of ground)

1/2 tsp sage

1/2 tsp sea salt

1/2 tsp ground pepper

1/4 tsp nutmeg

3 portobello mushrooms, roughly chopped

2 garlic cloves, minced

1 C cooked green lentils

3/4 C vegetable stock

1 tbsp cornstarch

1 tbsp water

extra ingredients:

1 pkg vegan puff pastry (thawed from frozen in the fridge - should be kept cold)

1/3 C all-purpose flour (for rolling pastry)

vegetable oil (to oil bread pan)

Bring a pot of water to a boil and cook sweet potatos until fork tender. Drain and set aside. 

Place all the ingredients for the apple cranberry sauce in a sauce pan and bring to a simmer. Stir occasionally and once it's bubbling reduce heat to a low simmer and allow the sauce to reduce for approximately 20 minutes. It should be thick and darker. Set aside and allow to cool.

Meanwhile mash the sweet potatoes in the pot you cooked them in and add the remaining ingredients. Stir and mash to combine well, set aside and allow to cool. 

To prepare the mushroom and lentil stew, heat a large pan over medium heat and add vegetable oil. Sauté onion, celery, and carrot together for 4 to 5 minutes until soft and mostly cooked through.

Then add thyme, sage, nutmeg, sea salt, and ground pepper and continue to stir for another minute or so. Then add in mushrooms and cook for about 4 to 5 minutes until the mushrooms are mostly cooked through.

Then add garlic and lentils and combine well, stirring for 2 to 3 minutes. 

Then add vegetable stock and bring up to a simmer. Once simmering combine cornstarch and water in a small bowl into a slurry and then add that to the stew. Stir over medium-low heat for 1 to 2 minutes until thickened and there isn't too much liquid remaining in the mixture. Turn off the heat and allow this mixture to cool down before adding to the pastry. 

Flour your rolling surface, hands and rolling pin before handling the pastry. Your puff pastry should unfold once into a rectangle shape. Roll this out to 1/8" thick into a rectangle approximately 17" wide x 12" tall. You'll need to roll a bit, then flip the dough ensuring the rolling surface is floured to prevent the dough from sticking and continually flour the rolling pin and your hands!

Make a cut about 3/4 of the way across. Cutting from top to bottom (the shortest edge) so you have one large piece (approx. 11" wide x 12" tall) that will fit in a bread pan and the smaller piece (approx. 6" wide x 12" tall) that will fit on top.  

Cut a piece of parchment paper to fit in the width and longest sides of the bread pan with some overhang. Lightly oil the exposed top and bottom sides (the narrower sides) of the bread pan. 

Gently place the largest piece of pastry into the bread pan, fitting it into the corners, and overlapping or folding any excess at the corners. Gently press it into all sides of the pan.

I suggest watching the above video to see how I did this!

If you have any gaps, you can cut a small piece of the excess overhang from the side and use a small amount of water on a finger to glue the dough pieces together. 

Then layer the sweet potato mash on the bottom. It should be higher than an inch. Then add all of the mushroom lentil stew, and then all the apple cranberry sauce. 

Place the top piece of pastry on the top and gently press along the edge of the pan to seal in the top. Fold over the edges all the way around to form a crust. It can be rustic and uneven. Press the edges together with the prongs of a fork.

Using a sharp knife cut 3 to 4 small slits on along the top to allow steam to escape.

Bake in an oven pre-heated to 375 F for approximately 30 to 40 minutes on the middle rack. The pastry should be a dark golden colour and the centre is hot to touch when you insert a knife or fork. 

Once baked allow it to rest for at least 20 minutes in the pan before lifting it out with the parchment paper. A nice presentation idea is to use a piece of twine to tie the excess parchment around the roast. It's helps with cutting as well and holding it together as you slice it. 

For ‘The Gravy’: ( we double or triple it, it can be frozen and reheated)

Makes about 2 cups

Prep 20 min.

Cook time- 10

Ingredients:

¼ cup minced shallot

3 garlic cloves

¼ cup vegan butter

1 tsp fresh thyme

1 tsp fresh rosemary

½ tsp ground nutmeg

½ tsp celery salt

2/3 cup raosted tahini

½ cup low sodium tamari or soy sauce

¼ cup maple syrup

¼ cup (we sometimes don’t even use to keep gravy thicker) low-sodium veget. Broth

2 TB vegan worcheshire sauce

 

Directions:

In sauce pan, saute shallots and garlic in vegan butter for 2 mins.

Add thyme, rosemary, nutmbeg, and celery salt saute for 1-2 mins

Stir in tahini, tamari, maple syrup, ¼ cup veget. Stock, and worcheshire, and simmer over low heat for 3-4 minutes. Add more stock as necessary to think gravy.

Allow to cool completely before storing of freezing, will keep in fridge up to two weeks and freezer up to 3 months.

Tots-giving casserole with green apples, vegan apple sausage, and topped with Hot for Foods ‘The Gravy’ from recipe above.

MAKES 6 to 8 servings

PREP TIME: 25 minutes

COOK TIME: 70 minutes

ingredients

2 C diced white onion (about 1 large white onion)

1 C diced celery (about 2 stalks)

3 cloves garlic, minced

4 vegan sausages (preferably apple sage flavored), cut on the bias (about 3 cups)

2 tbsp vegetable oil

2 tsp fresh thyme

2 tsp fresh sage, finely chopped

2 tsp beef flavoured bouillon or 2 cubes

2 tsp dijon mustard

2 tbsp vegan worcestershire

1/2 tsp ground pepper

2 C frozen veggies (corn, peas, carrots, green beans)

1/4 C flour

1 3/4 C nondairy milk

1/2 tsp sea salt (optional)

1 green apple, peeled and finely diced

4 1/2 C frozen tots

Daiya, dairy-free shredded cheddar cheese (optional)

2 tsp finely chopped fresh sage to garnish the top

Preheat oven to 425°F.

Heat skillet or stock pot over medium heat with 2 tbsp veg oil and brown the sausage for about 6 minutes. Remove browned sausage from the pot.

Add onion and celery and sauteé for 3 minutes.

Add garlic, thyme, and sage and sauté for 3 minutes.

Add bouillon, mustard, worcestershire, ground pepper, and frozen veg and stir to combine well and sauté for another 3 minutes. If you don’t have vegan beef flavored bouillon you can use a vegetable one.

Add your browned sausage back in and then gradually add the flour a bit at a time while stirring to coat everything. Once it’s all incorporated gradually add the nondairy milk and stir frequently to combine the flour well. Also scrape the hardened flour on the bottom of the pan or stock pot with the nondairy milk to incorporate all the browned flour. Use a wooden spatula with a flat end to do this so as to not scratch the pan or stock pot!

Once all the browned bottom is well incorporated keep stirring while the mixture thickens over a simmer. Just as it starts to thicken and bubble remove from the heat and stir in the diced apple.

Taste it and see if you want to add another 1/2 tsp salt. Some people might think it's salty already. It will also depend on what kind of bouillon you used and if you swapped worcestershire for soy sauce which is generally more salty.

Transfer to an 8-inch x 11-inch casserole dish and top with the frozen tots and sprinkle daiya cheddar cheese and with more fresh sage as garnish.

Bake for 40 to 50 minutes or until the tots are golden brown and crispy.

1-Hour Vegan Shepherd's Pie, by MIniamalist baker (suggest serving with ‘The Gravy’ from above recipes)

 Prep time,15 mins

Cook time,45 mins

 

A hearty, 9-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!

Author: Minimalist Baker

Recipe type: Entrée

Cuisine: Vegan, Gluten-Free

Serves: 6

Ingredients

FILLING

  • 1 medium onion, diced

  • 2 cloves garlic, minced (we used 3-4)

  • 1 1/2 cups uncooked brown or green lentils, rinsed and drained

  • 4 cups vegetable stock (we started with only 2 1/2, then added as needed)

  • 2 tsp fresh thyme or 1 tsp dried thyme (we used more thyme)

  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

  • *Adding ‘Better than boullion’ vagan vegetarian of beef boullion will deepen the flavor in this dish(we did just 1 tsp., add slowly)

MASHED POTATOES from Minimalist Baker

  • 3 pounds yukon gold potatoes, thoroughly washed

  • 3-4 Tbsp vegan butter

  • Salt and pepper to taste

Insuructions

  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

  2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.

  3. While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).

  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.

  5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).

  6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.

  7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.

  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.

  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.

  10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

Vegan Scallop Potatoes by Hot For Food blog:

ingredients (serves 4-6):

2 medium white potatoes

1 C thinly sliced white onion

1 C raw soaked cashews (soaked for min. of 3 hrs or overnight)

3/4 C almond milk

4 tsp lemon juice

1 tsp miso paste

1 tsp tahini

1/4 C vegan butter, melted

1 tbsp nutritional yeast

1/2 tsp garlic powder

1 tsp arrowroot flour/starch

1/2 tsp sea salt

1/4 tsp white pepper (can sub ground pepper)

2 tsp fresh thyme

1/4 tsp smoked paprika (can sub paprika)

1/4 C daiya mozzarella style shreds

extra pinch of sea salt & ground pepper (between the layers of potatoes)

Preheat the oven to 400F.

Slice the potatoes into thin rounds using a mandolin and set aside. 

Drain and rinse the soaked cashews and place them in a high-powered blender with almond milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and pepper and combine until smooth.

Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and pepper. Top with the remaining 1/3 of sauce. Sprinkle daiya mozzarella shreds evenly on top. Bake for 30 mins. 

**A different mushroom-based gravy (not as good as ‘the gravy’ above though), Gravy by Hot for Food’s website:

** makes approx. 1 1/4 to 1 1/2 cups (we make a double batch even for just 4 people)

ingredients:

2 C mushrooms, minced

1 tbsp coconut oil= sautee onion in 1-3 TBS water to avoid oil

1 shallot minced (can sub 1/4 C white onion)

1 clove garlic, minced

3 tbsp vegan butter/margarine

1/3 C rice flour (can sub all-purpose flour)

1 1/2 C vegetable stock

1 tbsp onion powder

2 tbsp tamari (can sub soy sauce)

2 tsp molasses

3/4 C water ( we add water slowly, don’t always use all of it)

Heat coconut oil in deep pan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.

Go back to your browned mushroom pan and gradually add in vegetable broth. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat. Whisk in onion powder, tamari and molasses. Then slowly incorporate the water, about a 1/4 C at a time, until the desired consistency is achieved. For the poutine we found that 3/4 C was the magic number, but if you want it a bit runnier then add a little more water. 

** using rice flour and gluten-free tamari and veggie stock makes your vegan gravy gluten-free as well!

Minimalist baker Baked Apples:

APPLES

  • 6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp // amount as original recipe is written // organic when possible)

  • 2 Tbsp lemon juice

  • 1 Tbsp coconut oil (optional)

  • 2/3 cup coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste*)

  • 1 1/2 tsp ground cinnamon

  • 3/4 tsp fresh grated ginger*

  • 1 pinch nutmeg

  • 3 Tbsp cornstarch or arrowroot starch (for thickening the sauce)

  • 3 Tbsp fresh apple juice or water

  • 1 pinch sea salt

FOR SERVING optional

  • Coconut Whipped Cream

  • Vanilla Bean Coconut Ice Cream*

Instructions

  1. Preheat oven to 350 degrees F (176 C) and set out a 9x13-inch (or similar size) baking dish.

  2. Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise (see photo). The thinner the better! Just try to be consistent so they cook evenly.

  3. Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.

  4. Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized (see photo).

  5. Enjoy as is or with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream! Best when fresh, though leftovers keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven (covered) until warmed through. Add a bit of water if the "caramel" sauce is too thick.

 

Hot for Food’s Sausage & Mushroom Stuffing (not oil free as contains sausage)

** makes 6-8 servings

ingredients for the base:

1 tbsp olive oil= sautee in water to avoid oil

1 C finely chopped leek

3/4 C finely chopped celery

1 finely chopped shallot

2 garlic cloves, minced

1 tbsp finely chopped sage

1 tsp finely chopped rosemary

1/2 tsp nutmeg

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 C vegetable stock

1/2 C dried cranberries

1/3 C finely chopped parsley

ingredients for the sausage & bread stuffing:

3 vegan apple sage sausages (or your choice of flavour)

4 C cubed multigrain bread

2 tbsp olive oil

1 tsp fresh thyme

1/4 tsp sea salt

1/4 tsp ground pepper

Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground pepper. Bake on a baking sheet for 20 minutes in an oven pre-heated to 400 F. Flip and toss half way through baking time. 

NOTE: this makes the bread crunchy which we like, but if you want soft bread then you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan. 

If you're baking the sausage and bread, then while that's baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic.

Then add in vegetable stock and simmer stirring occasionally for 5 minutes. Add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm. 

You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.

Lemony Wild Mushroom and Pine Nut Stuffing: Adapted from Food & Wine

Active Time -30 MIN

Total Time -1 HR 30 MIN

Yield -Serves : 10 to 12

Ingredients

  • 1 cup pine nuts (4 1/2 ounces)

  • One 14-ounce brioche loaf—crusts removed, bread cut into 1-inch dice

  • 1/4 cup extra-virgin olive oil

  • 1 medium red onion, cut into 1/4-inch dice

  • 2-3 celery rib, cut into 1/4-inch dice

  • 1 pound assorted mushrooms—such as shiitake, oysters and chanterelles—shiitake stems trimmed, caps thinly sliced

  • Kosher salt and freshly ground pepper

  • 1 cup heavy cream = 1 cup Soy Milk

  • 2 large eggs = use 2 substitute ‘eggs’ from VeganEgg brand

  • 1/2 cup vegetable or low-sodium broth

  • Finely grated zest of 1 lemon

  • Juice of 2 lemons

  • 1 cup chopped parsley

How to Make It

Step 1    Preheat the oven to 350°. Generously butter a 12-cup muffin tin. Spread the pine nuts in a pie plate. Toast the nuts for about 4 minutes, until golden.

Step 2    Spread the brioche cubes on 2 large baking sheets. Bake for about 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase the oven temperature to 375°.

Step 3    In a large skillet, heat the oil. Add the onion and celery and cook over moderate heat until softened, 5 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the brioche.

Step 4    In a medium bowl, whisk the cream with the eggs. Stir in the stock, lemon zest and juice and 2 teaspoons of salt. Add to the brioche along with the parsley and toasted pine nuts and stir well. Spoon the stuffing into the prepared muffin cups. Bake in the upper third of the oven for about 45 minutes, until crisp on top and heated through. Unmold and serve hot.

Roasted Vegetables with Pecan Gremolata: Adapted from Epicurious

Ingredients

1.      

    • 1 pound medium carrots, peeled, halved lengthwise, then crosswise

    • 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise

    • 1 pound turnips, peeled, halved, cut into 1-inch-thick wedges

    • 1 1/4 pounds brussels sprouts, trimmed, halved

    • 6 tablespoons olive oil, divided

2.      

    • 3/4 cup pecans

    • 1/4 cup grated Parmesan cheese (about 1 ounce)

    • 1/4 cup finely chopped fresh parsley

    • 2 tablespoons fresh lemon juice, divided

    • 1 tablespoon finely grated lemon peel

    • 1 small garlic clove, minced

Preparation

  1. Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.

    1. Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.

Other roasted vegetable topping- Pistachio Salsa:

Pistachio Salsa ( we double batch it)

  • 1 cup unsalted shelled pistachios, coarsely chopped

  • 1/4 cup thinly sliced fresh chives

  • 2 tablespoons finely grated lemon zest

  • 1 teaspoon kosher salt

  • ¼ cup extra-virgin olive oil or no oil—thin with a little water

** Can always serve roasted veggies with a very thick version (don’t add the water) of any of the salad dressings above

Vegan Pumpkin Chocolate Chip Cookies

Prep 20 mins

Cook 10 mins

Total 60 mins

Yield 16 big cookies, or make smaller on cookie sheet (bite size even)

Ingredients

  • 1/2 cup coconut oil, solid (be sure it's not melted at all)= sub ¼ cup unsweetened applesauce to avoid oil

  • 3/4 cups dark brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons unsulphured molasses

  • 2 tablespoons unsweetened coconut milk (almond or soy milk will also work)

  • 1/3 cup pumpkin puree (not pumpkin pie mix!)

  • 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)- gluten free if possible

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • 1 and 1/2 cups chocolate chips (use vegan chocolate chips if vegan’ Enjoy Life’ brand dark choloclate are great), divided

  • Flaky sea salt, optional

Instructions

  1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes. Add in the molasses, coconut milk and pumpkin puree and beat on low speed until well combined. Turn mixer off.

  3. In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.

  4. Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter will be very thick! Fold in 1 and 1/4 cups of the chocolate chips.

  5. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack.

 

Pumpkin Cheesecake with a hint of Chocolate: Relish Website

Ingredients

1/2cup chocolate chips

1/4cup walnuts

1-- (9-inch) natural pastry crust, preferably whole grain

1-- (12.3-ounce) container extra-firm silken tofu

1/2cup vegan cream cheese

2/3cup natural granulated sugar

1/2teaspoon cinnamon

1/2teaspoon pumpkin pie spice, or more, to taste

1 1/2cups well-baked, coarsely mashed sugar pumpkin or butternut squash

Instructions

  1. Preheat the oven to 350F.

  2. Combine the chocolate chips and walnuts in a food processor and pulse on and off until finely chopped. Scatter the chocolate chip-walnut mixture evenly over the bottom of the pie crust and set aside.

  3. Combine half of the tofu, half the cream cheese, and half of the sugar in the container of a food processor and process until smoothly pureed. Pour into the pie crust and smooth down with a cake spatula.

  4. Combine the pumpkin or squash pulp in the food processor with the remaining tofu, cream cheese, and sugar, along with the cinnamon and pumpkin pie spice. Process until smoothly pureed, then pour into the pie crust over the plain tofu layer. Smooth down with a cake spatula.

  5. Bake for 40 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. Cut into 6 or 8 wedges to serve.

Vegan ‘Santa Snacks’:

Ingredients:

1 bag Dark Chocolate Vegan Chocolate Chips, Enjoy Life name brand

2-3 pkgs. Gluten free graham crackers

3-5 TBs. butter

2 cups coconout flakes

1-2 cans vegan sweetened condensed milk (or use the condensed milk recipe from unconventional baker)

 

Instructions:

1.     Preheat oven to 350 degrees.

2.     Melt butter and mix with crushed graham cracker crumbs.

3.     Pat graham cracker crust into a 9 x 13 pan

4.     Pour chocolate chips over crust.

5.     Sprinkle coconut flakes over top.

6.     Drizzle condensed mile over top.

7.     Bake in oven for 20-25 minutes until melted and slightly golden.

8.     Set out to cool, or in fridge before slicing.

Minimalist baker Carrot Cake with Cream Cheese Frosting: Can ½ recipe and not make a double-decker cake, or use batter to make cupcakes with cream cheese frosting

CAKE

  • 3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water as original recipe is written)

  • 1/3 cup melted coconut oil* (or sub other neutral oil)

  • 1/4 cup maple syrup

  • 1 scant cup unsweetened applesauce

  • 1/2 cup organic brown sugar* (or sub coconut sugar)

  • 1/4 cup cane sugar* (or sub coconut sugar)

  • 3/4 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 3/4 - 1 cup plain unsweetened almond milk* (or other non-dairy unsweetened milk)

  • 1 1 /2 cups loosely packed grated carrot

  • 1 1/2 cups almond flour* (I didn’t test with almond meal, but I think it would work)

  • 1 1/2 cups gluten-free flour blend*

  • 3/4 cup chopped raw walnuts* (if preferred, omit, or sub 1/2 cup (70 g) raisins)

FROSTINGS

Ingredients

US Customary - Metric

  • 1/2 cup vegan butter (softened to room temperature // such as Earth Balance // butter sticks are best, not the spreadable tub // 1 stick yields 1/2 cup)

  • 1 8-ounce container vegan cream cheese (slightly softened // such as Tofutti or Trader Joe’s brand // out of the fridge for 1 hour)

  • 3 - 5 cups sifted organic powdered sugar

Instructions

  1. To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Then add vegan cream cheese and mix again until creamy and smooth.

  2. Add sifted powdered sugar in 1 cup (100 g // amount as original recipe is written // adjust if altering batch size) increments until thick and spreadable and to desired sweetness.

  3. You want this frosting to be pretty thick so it won’t slide around, so keep adding powdered sugar until it reaches the right consistency.

  4. Perfect for frosting cakes, cupcakes, muffins, and more! Refrigerate after frosting to keep fresh (up to 5 days)

 

 

Instructions

  1. Preheat oven to 350 degrees F (176 C). Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.

  2. Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.

  3. Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.

  4. Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.

  5. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.

  6. NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.

  7. Once cooled, you can serve as is or frost! For frosting, you have several options! See options above.

  8. Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.

  9. Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.

 

For Additional Holiday Cookie Ideas that are plant-based:

https://minimalistbaker.com/126-vegan-christmas-recipes/

https://communitytable.parade.com/464820/kathyhester/24-of-the-very-best-vegan-holiday-desserts/

https://dreenaburton.com/vegan-holiday-desserts/

www.unconventionalbaker.com

www.hotforfood.com

The comforting vegan’s banana cake with minimalist baker’s cream cheese frosting recipe from carrot cake above.

http://www.thecomfortingvegan.com/2017/08/the-best-vegan-banana-cake.html