Macys.com

2 cups soy milk (plain or vanilla)
1 cup quinoa, rinsed
3 TBL light brown sugar
1/8 tsp ground cinnamon
1 cup fresh berries

In medium saucepan bring soy milk to boil. Add quinoa and return to boil. Reduce heat to low, and simmer, covered, until most of the soy milk has been absorbed, about 15 minutes.

Stir in brown sugar and cinnamon. Simmer, covered, until almost all the soy milk has been absorbed, about 8 more minutes.

Serve in bowls and garnish with fresh berries. Add in optional items to customize to your liking, such as ground flax seed, nuts, earth balance, sprinkle of brown sugar or a splash of soy milk. Use almond milk instead of soy.

Makes 2 cups

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1 tsp olive oil
10 oz cremini mushrooms
2 celery stalks, chopped
8 sage leaves (large)
2 TBL fresh thyme, removed from stem and finely chopped
1 demi whole wheat baguette cut into 1 inch cubes (8 oz)
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup Imagine no chicken broth
1 cup pomegranate juice

Heat oven to 350 degrees F. Heat oil in a large skillet over high heat. Add in mushrooms, celery, sage, and thyme and cook until softened, stirring occasionally, about 8 minutes. Season with salt and pepper and transfer to a large bowl.

Add bread cubes, pear, prunes, broth, and juice. Mix well and let the bread absorb all of the liquid.

Transfer to an 8″x8″ baking dish and cover with foil. Bake for 40 minutes, then remove foil and bake until the stuffing puffs up, about another 5 minutes.

Serves 8

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2 cups Silk Soy Vanilla
1 large box (3.8 oz) Dr. Oetker Organic Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
1 10.14 oz box of SoyaToo Soy Whip (frig section, whip until firm peaks formed & refrigerate until ready to use)
1 graham cracker pie crust (Arrowhead Mills brand is honey and dairy free)

Make pudding on stove according to box directions using the 2 cups of Silk Soy Vanilla Milk. Cool completely before combining with other ingredients. Once chilled, stir pudding and add in pumpkin spice and pumpkin and whisk until combined. Fold in already whipped SoyaToo and combine ingredients. Spread in graham cracker pie crust. Refrigerate for 2 hours and enjoy. Garnish with whip topping and a sprinkle of nutmeg.

Tip: Sprinkle flaxseed on top of crust before pouring in pudding mixture, or sprinkle a little on top of your piece. Flaxseed adds fiber and omega-3.

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1 lb parsnips, peeled and cut into 1/2-inch pieces
extra virgin olive oil, for drizzling
coarse salt and freshly ground pepper
2 TBL butter replacement (Earth Balance), plus 3 TBL melted, plus more for dish
2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (3 cups)
1/3 cup dry white wine
2 TBL fresh thyme, finely chopped
2 cups Silk soy original creamer
2 egg replacements (Bob’s Red Mill 5 TBL whisked with 15 TBL water)
1 cup dairy-free grated parmesan cheese (Soya Kaas)
1 loaf bread, cut into 1-inch cubes, crusts removed

Preheat oven to 425 degrees F. Drizzle parsnips with oil, and season with salt and pepper. Place on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, about 25 minutes. Let cool. Reduce heat to 375 degrees F.

In a large skillet, melt 2 TBL butter replacement (Earth Balance) over medium heat. Add leeks and cook until tender, about 5 minutes, stirring occasionally. Add wine and reduce heat to simmer. Let simmer until reduced, 1 minute. Add thyme, stir, and remove from heat. Stir in roasted parsnips.

In a large bowl, whisk together melted butter, Silk soy, prepared egg replacement, and 3/4 cup parmesan cheese. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread (mixture can be made 1 day in advance and refrigerated overnight).

Grease a shallow 2-quart baking dish and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, about 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup parmesan and return to oven. Bake for 10 minutes.

Serves 8

Tip: if making 1 day head of time, refrigerate unbaked mixture overnight, let stand at room temp for 15 minutes before baking, and bake as noted.

Substitutions page

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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.

Serves 2

Great side dish for breakfast, lunch or dinner. Add as a side dish to quinoa.

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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.

Serves 6

Tip: stuffing can be assembled, but not baked, 1 day ahead and chilled (cool, then cover and refrigerate). Bring to room temperature before baking.

Substitutions page

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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.

Serves 8

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.

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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

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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.

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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