Costume and Party SuperCenter

4 large yams
1 cup olive oil
fresh rosemary, pull off needles and finely chop
sea salt
4 cloves garlic, peeled and cut in half

Peel and slice yams into 1/4 inch thick rounds. In a small deep bowl, pour in olive oil and chopped rosemary. Drudge each yam slice through the oil mixture, picking up pieces of rosemary with each slice. Lay yams flat on baking sheets. Sprinkle lightly with sea salt and place cut garlic pieces on the baking sheets to infuse the yams.

Bake 400 degrees F. The first side will take longer to bake. First side should bake for approximately 30-35 minutes until bottom side down against pan is browned. Once bottom sides are browned, flip yams over to continue baking and now browning the other side that is down facing the pan. Second side bakes faster, so check in 12-15 minutes. Serve as a snack or a side with a main meal. Great cold or reheated as left-overs. Great for the holidays.

Tip: these are delicious crispy, so the more browned they look, the better.

Serves 4-6

Costume and Party SuperCenter

2 egg replacers (2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water)
1 1/4 cup Silk Pumpkin Spice drink (seasonal at Whole Foods)
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 can (15 oz) pumpkin (do not use pumpkin pie filling)
1 9-inch unbaked frozen pie crust (Wholly Wholesome dairy-free)

Preheat oven to 425 degrees F. In a large bowl, whisk together prepared egg replacer and Silk. Add in sugar, spice, and salt and whisk to combine. Add pumpkin and whisk until smooth.

Place frozen pie crust on cookie sheet. Pour mixture into unbaked frozen pie crust. Bake for 15 minutes, then reduce heat to 350 degrees F, leaving pie in the oven, and bake an additional 50 minutes. Cool on counter and then refrigerate over night. Enjoy with non-dairy whipped topping (SoyaToo)

wine.com

*featured above is stuffed tofu roast, stuffing, mashed potatoes with mushroom gravy, roasted carrots, potatoes, sweet potatoes and onions, and cranberry-apple potato dumpling

Roast:
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil

6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original

Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil.  Half way through, baste and toss vegetable and turn roast to the other side. 

Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.

While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.

If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.

*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.

wine.com

1 butternut squash (3 lbs)
1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1-inch long pieces
1 1/2 cups Silk Creamer Original
1 1/2 cups Silk soymilk plain
3 cups water
salt and pepper to taste
fresh grated nutmeg
1/3 cup seeds or chopped and toasted nuts (pumpkin seeds, pistachios, walnuts, or hazelnuts work well) *optional garnish
1/2 cup non-dairysour cream (Tofutti) *optional garnish

Peel the squash. Remove the seeds and string, then cut into 2 inch chunks. Toss into a large pot. Add leeks, silk, and water. Salt generously and bring to a boil. Once boiling, lower heat to simmer and cook 35 minutes, or until squash is soft enough to mash.

Poor into a blender or food processor and puree until very smooth. You may need to do this part in batches. Leave room in blender for puree to rise. Always place a dish towel on the cover of the blender and hold down with your hand when you turn the blender on as the heat forces the top to want to pop off. Season with salt, pepper, and nutmeg. Return to pot and reheat if needed. This dish is best when very hot.

Ladle into bowls and garnish with Tofutti and a few seeds or nuts.
Serves 6

Tip: apples (tart is best, peeled, cored and cut into tiny pieces) work well for garnish too!

Flora2000

1 loaf sliced French bread (13-16 oz, about 20 slices)
8 eggs (use Bob’s Red Mill Egg Replacer 8 TBL with 24 TBL water whisked together)
2 cups Silk Soy Creamer Original
1 cup Silk Soy
2 TBL sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
Praline topping (see recipe below)
Maple Syrup

In a large bowl, whisk together 8 eggs (use replacer and water). Once mixed, add Silk Soy Creamer, Silk Soy, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand blender or whisk until blended but not too bubbly. Dip each slice of bread into the liquid mixture and layer in a 9×13 greased baking dish. You will have 2 rows of layered bread with overlapping slices. Pour remaining liquid mixture over layered overlapping slices of bread in baking dish. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees. Make below praline topping to spread evenly over the wet bread.

Praline Topping for casserole
½ lb Earth Balance  (softened)
1 cup packed light brown sugar
1 cup chopped pecans
2 TBL light corn syrup
½ tsp ground cinnamon
½ tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread evenly over the wet bread.

Bake 50 minutes, or until puffed and lightly golden.

This is a favorite for a holiday morning or when you have house guests! Assemble at night and bake the next morning.

What's your sign? Pajamas personalized with your zodiac and tailored to perfection. Buy now at BedHead Pajamas- 468x60

1 stick Earth Balance
1 large brown onion (diced)
1 shallot (diced)
1 clove garlic (pressed through garlic press)
1 TBL olive oil
2 cups Arborio Rice (risotto) Lundberg brand
8 cups Imagine Organic No-Chicken Broth (bring to boil and keep on         low simmer in separate pan)
¼ cup parmesan (Daiya Italian shreds), plus more for garnish
1 TBL white wine (optional)
1/2 lemon (squeezed, seeds removed)

In large skillet on medium heat, melt earth balance. Then add olive oil, shallot, garlic and onion and sauté for 3 minutes. Add arborio rice and toss until rice turns white (3 minutes).

Ladel in No-Chicken broth (2 big ladels at a time) to cover rice. Simmer until most liquid absorbed. Stir occasionally. Keep adding in 2 big ladels of broth and simmer. Repeat until all broth is gone. This process should take approx 20-25 minutes. Test at 20 minutes.

Once done, season with salt and pepper and add lemon and white wine, if using. Stir in parmy.
Serve with steamed cut asparagus on top or mixed in. Garnish with a light sprinkle of parmesan.

Save $10 on orders of $59.99 or more on Flowers and Gifts at 1800flowers.com.

2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts

Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.

Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.

Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.

Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.

Substitutions page

wine.com

4 carrots, washed, peeled, and cut into thin strips
4 parsnips, washed, peeled, and cut into thin strips
2 TBL olive oil
8 fresh sage leaves
6 fresh thyme sprigs
salt and pepper, to taste

Preheat oven to 400 degrees F.  Toss together all ingredients in a large baking dish, and season with salt and pepper. Roast for 15 minutes, then gently toss in dish to loosen vegetables. Roast 15 minutes more, toss again and roast 10 minutes more. Vegetables are done when they are fork tender.

Serves 8

Tip: for more flavor, add in 4 TBL maple syrup and juice from 1/2 of an orange.

wine.com
Save $10 on orders of $59.99 or more on Flowers and Gifts at 1800flowers.com.

6 cups fresh cranberries (2 bags, 12 oz each) (use frozen if you cannot find fresh)
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
½ cup orange juice
1 TBL lemon juice
1/8 tsp ground cinnamon
1 TBL vanilla extract (add at very end)

Add all ingredients, except for vanilla, to large pan (2-3 quart) over high heat and bring to a simmer. Continue to simmer, uncovered, stirring occasionally until cranberries are tender when pierced, 8-10 minutes.

Stir in vanilla and transfer to serving dish. Chill in frig.
Lasts up to 1 week in frig.
Makes about 3 ½ cups.

Wal-Mart.com USA, LLC

1/3 stick Earth Balance
½ cup dices brown onion
½ cup sliced fresh mushrooms
2 cups cut green beans
3 cups Imagine Organic No-Chicken broth
½ cup Silk Soy Creamer
1 can 2.8 oz French-fried onion rings
Dash of salt
Dash of black pepper
Dash of garlic powder
1 cup Daiya shredded cheddar cheese

Wal-Mart.com USA, LLC
Preheat oven to 350 degrees.  Melt Earth Balance in large skillet. Saute the onions and mushrooms in skillet.  In a saucepan, boil the green beans in broth for 6 minutes and drain.  Add the green beans, silk soy creamer, onion rings, salt, pepper and garlic powder to the onion mixture.  Stir well to combine. Pour into greased 1 ½ quart casserole dish. Bake for 20 minutes, then top casserole with cheese and bake 10 minutes longer, or until the casserole is hot and the cheese is melted.