1 yam, peeled and cut into small bite-size pieces
fresh thyme, leaves removed and finely chopped
1 TBL Earth Balance
1 TBL olive oil
Salt and pepper, to taste
In a small skillet on high heat, melt dairy-free butter and add in olive oil. Add in 1/2 tsp thyme and yams and cook on medium to high heat for about 5 minutes, until yams are tender and browned. Remove from pan and place yams on a paper towel. Plate the yams and season with sea salt, pepper, and a light sprinkle of thyme.
Great side dish for breakfast, lunch or dinner. Add as a side dish to quinoa.
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
7 TBL butter replacement (Earth Balance)
1 baguette (1/2 lb), cut into 1-inch cubes (8 cups)
1/3 cup chopped celery leaves
1 1/2 TBL fresh sage, finely chopped
1 cup Imagine no-chicken broth
1 egg replacement (Bob’s Red Mill: 1 TBL whisked with 3 TBL water)
Preheat oven to 400 degrees F. Grease 1 1/2 qt shallow baking dish or gratin dish.
In a large skillet, melt 6 TBL butter replacement and add in onion, celery, 1/2 tsp salt, and 1/4 tsp pepper, stirring occasionally until softened, about 8-10 minutes. Transfer to a bowl and toss with bread crumbs, celery leaves, and sage and set aside.
Whisk together broth and prepared egg replacement, then toss with bread mixture and mix to combine and absorb broth. Transfer to baking dish and dot with remaining tablespoon of butter replacement (Earth Balance).
Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes longer.
Tip: stuffing can be assembled, but not baked, 1 day ahead and chilled (cool, then cover and refrigerate). Bring to room temperature before baking.
1 cup triple sec
1 cup brandy
2 bottles of champagne
1/2 cup chambord
1 quart gingerale
2 cups pineapple juice
In a large champagne bowl, pour in all ingredients and gently stir. Serve over ice.
2 oranges, sliced thinly
2 lemons, sliced thinly
1/2 cup sugar
1/2 cup orange juice (pulp free)
1/2 cup triple sec
2 bottles cheap red wine
ice cubes for serving
Muddle the fruit with the sugar in a punch bowl or pitcher using a wooden spoon to release some of the fruit juices and dissolve the sugar. Stir in orange juice, triple sec and wine. Refrigerate for at least 2 hours but no longer than overnight. Serve over ice. Add mint sprig or fruit garnish.
2 cups brussel sprouts
1 clove garlic pressed through garlic press
1 TBL olive oil
1 TBL Earth Balance
2 TBL water
¼ tsp lemon juice
Salt to taste
Rinse brussel sprouts and cut in half. In wok or skillet on high heat, heat olive oil, Earth Balance, garlic and cut brussel sprouts. Saute, turning for 1 minute. Add a 2 Tablespoon of water and cover to get the steam going. Reduce heat to medium and keep covered for about 5 minutes. Check to see if tender. Once done, add lemon juice and salt to taste, giving a final toss in pan to combine. Serve hot.
2 lbs sweet potatoes, peeled and cut into 1-inch pieces
1 lb yukon gold potatoes, peeled and cut into 1-inch pieces
1 stick (4 oz) non-diary butter (Earth Balance), plus 2 TBL (1 oz) melted
2 1/2 TBL fresh sage, chopped
1 1/2 cups Silk Original Creamer
coarse salt and freshly ground pepper
1 cup breadcrumbs (about 3 slices of white bread, crusts removed)
Place sweet potatoes and potatoes in a large pan, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and place in a bowl. Use a ricer to mash or a hand mixer works well, too!
Preheat oven to 375 degrees F. Melt 1 stick of butter replacement (Earth Balance) in a small saucepan over medium heat, swirling, until slightly golden, about 5 minutes. Remove from heat and add 2 TBL of sage. Stir butter mixture and silk soy into potatoes. Season with salt and pepper. Transfer to a medium casserole dish. (this portion can be made 2 days ahead of time and refrigerated).
Combine breadcrumbs with 2 TBL of melted butter replacement (Earth Balance), and remaining 1/2 TBL sage. Season with salt and pepper and toss to combine.
Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around the edges and the breadcrumbs are golden brown, 35-40 minutes.
Tip: if browning too quickly, tent with foil.
Tip: this dish can be made up to 2 days ahead of time. Save the breadcrumb mixture and put on just before baking. If making ahead and keeping refrigerated, you will need to bake an additional 10-15 minutes longer.
2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
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.
½ cup all-purpose flour
1 cup Bob’s Red Mill Rolled Oats
¼ cup Earth Balance, softened
¼ cup brown sugar
4 cups frozen berries (used mixed or any of your favorites)
Preheat oven to 375 degrees F. In a medium bowl, mix together the flour, oats, Earth Balance, and brown sugar until combined. In a 8” or 9” baking dish, lay in frozen berries. Crumble flour oat topping over the berries to cover. Place a piece of aluminum foil under the pie dish to catch any spills. Bake for 65 minutes. Serve warm garnished with a scoop of vanilla soy ice cream or some SoyaToo Rice Whip or Soy Whip topping.
*can make in individual ramekins if preferred.
1 14oz Silken Tofu
¾ cup chocolate chip morsels
½ cup Suzanne’s Ricemellow Crème
Remove tofu from container and discard liquid. Rinse tofu under cold water. Place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).
Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft). Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).
Pour into 6 dessert cups and refrigerate for at least 1 hour before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium and is low in calories.
This dessert is still highly delicious without the ricemellow creme.
3/4 cup frozen edamame beans, pre-shucked
2 cups fresh spinach, tightly packed
3 cloves of garlic, pressed
1/2 cup tahini paste
2 TBL olive oil
2 TBL flax oil
1 TBL lemon juice
1 TBL Braggs or tamari
1-2 tsp Asian chili-garlic sauce
1/2 tsp salt
1/4 tsp pepper
sesame seeds for garnish (optional)
Steam edamame until thawed and bright green. In food processor, add in edamame remaining ingredients and blend until smooth. Serve with pita wedges and fresh raw veggies. Use in wraps as a spread. Great source of protein.
Makes about 2 cups