wine.com

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

wine.com

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

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.

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2 TBL extra virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups Imagine no-chicken broth (vegan)
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 TBL chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper

*Best made a few hours before you are ready to serve. Let stand at room temperature.

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add no-chicken broth, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.

While rice cooks, preheat oven to 400 degrees F. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.

Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Serves 6

SwimOutlet.com

2 cans (14 oz each) artichoke hearts in water, rinsed, drained and coarsely chopped
½ cup Veganaise
¼ cup parmesan cheese (Soya Kaas), plus more for topping
1 TBL fresh lemon juice
1 clove garlic (press through garlic press)
2 scallions

Preheat over to 450 degrees. In food processor or kitchenaide stand mixer, place half the chopped artichokes, veganaise, ¼ cup parmy, lemon juice and garlic. Process until smooth.

Add scallions and remaining artichokes. Pulse or blend for 30 seconds to combine. Transfer to 1 quart baking dish or use individual ramekins. Top with a light sprinkling of parmy.

Place baking dish on cookie sheet to prevent spills. Bake 35 minutes until golden and bubbling. Serve with Stacy’s Pita chips or crudités
(bell pepper is my favorite). Any leftovers heat up well in the
microwave the next day (try 30 sec intervals).

Wal-Mart.com USA, LLC

Lima Bean Puree
1/2 onion, chopped
1 10 oz frozen package of lima beans
4 leaves of fresh mint
2 TBL olive oil, plus more for pan

In a frying pan, heat about 1 TBL olive oil, and saute onion and frozen lima beans, on medium heat for 5 minutes, stirring occasionally. Once done, place in a food processor and puree , adding in fresh mint leaves and 2 TBL olive oil until you have a mashed potato consistency.

While the above sautes, get started on your chicken rub.

Chicken
zest of 1 lemon (outside yellow part only of entire lemon)
1 clove garlic, pressed
2 sprigs of fresh rosemary, finely chopped
2 heaping TBL of Dijon Mustard
Dash of cayenne pepper
1 TBL olive oil, plus more for pan
1 package of frozen Gardein Chick’n Scallopini (4 pieces)

In a small bowl, combine the zest of 1 lemon, garlic, rosemary, Dijon, cayenne, and olive oil. Mix to combine.

In a large frying pan, heat 1 TBL olive oil, rub both sides of each piece of Gardein chicken and place in pan. Fry each side for 3 minutes.

Serve over the lima bean puree.

Serves 4

iTunes & App Store

4 avocados (ripe)
1 lemon (Squeeze juice into bowl and discard lemon, about 2 TBL)
¼ tsp to 1/2 TBL garlic powder
¼ tsp to 1/2 TBL kosher coarse salt or sea salt

Put all ingredients in medium size bowl. Blend on low to medium speed with hand mixer until smooth. Taste and adjust to your liking. Garnish with scallions and enjoy with tortilla chips, on tacos or with fresh raw veggies.

Serve with Tofu Scramble

iTunes & App Store
 

1 16 oz can Vegetarian Refried Beans (Rosarita)
salsa
shredded yellow cheese (Daiya)
guacamole
Tofutti Better Than Sour Cream
scallions (3 sliced)

In a glass dish, layer each ingredient in order from top to bottom. Add black olives or a sprinkle of more cheese if you desire. Enjoy with your favorite tortilla chips.

1 8oz container Tofutti Better Than Cream Cheese
1 14oz can artichoke hearts, rinsed, drained and chopped
1 10oz box frozen chopped spinach, thawed, rinsed and squeezed to remove excess water
1/2 cup Veganaise
1/2 cup parmesan cheese (vegan brand I like for this is Soya Kaas), plus more for garnish
1 clove garlic, pressed through garlic press

In a medium bowl, mix all ingredients with an electric mixer on low and then medium speed until combined. Spread mixture in a 9-inch pie tin. Sprinkle top with the additional parmesan Soya Kaas.

Bake at 350 degrees F for 25 minutes. I like to broil the top for 1 minute until slightly golden brown. Serve with Stacy’s Pita Chips, tortilla strips, multi-colored bell pepper sticks or other fresh raw veggies.