Savory Holiday Feast
Whole Food Plant Based : Vegan : Sugar Free : Oil Free : Family Gatherings
#WPFthanksgiving #WPFchristmas #WPFholiday
Garlic Mashed Potatoes
5 Cups Potatoes, Diced
4-6 Cloves Garlic
1 Cup Almond Milk
1 TBSP Garlic Powder
1 TSP Salt (optional)
1 TBSP no salt seasoning of choice (Kirkland Brand or Mrs.Dash)
Boil the potatoes and garlic cloves in a large pot with enough water to cover for 20-25 minutes, until soft.
Remove from heat and drain off the water.
Heat up the Almond Milk & Spices either in a microwave or on a stove top.
Pour the hot milk and spices into the potatoes and mash.
Sweet Potato Casserole
5 Cups Cooked Sweet Potatoes
1/4 Cup Real Maple Syrup
1 TBSP Pumpkin Pie Spice Mix (equal parts cinnamon, ginger, nutmeg, all spice and cloves)
1/2 Cup Almond Milk or Vegetable Stock
2 TBSP Real Maple Syrup for Glaze
1 TBSP Bread Crumbs, 1 TBSP Flax Seeds and 3 TBSP Chopped Pecans to Top
In a food processor or blender combine the sweet potatoes, maple syrup, spices, and the almond milk or vegetable stock. Blend until smooth.
Pour the mixture into a casserole dish lined with parchment paper (or a silicon baking dish works too)
Top with the Bread Crumbs, Flax Seeds, Pecans and Maple Syrup.
Bake for 1 hour on 375F.
"Kathy's Vegan Kitchen" Lentil Loaf
3/4 Cup Onion
1 Cup Carrot
1 Cup Sweet Pepper
1 1/2 Cup Mushrooms
4 Cloves Garlic
2 Cups Cooked Brown Lentils (canned or cooked from dry)
4-5 TBSP Tomato Paste (a small can works perfect)
1 TBSP Mustard
2 TBSP Ground Flax Seed
1 TBSP Summer Savory or Thyme
1 TSP Pepper
1/2 cup Quick or Rolled Oats
1/2 cup Whole Wheat Bread Crumbs
1 TBSP Maple Syrup
1 TSP Liquid Smoke
This recipe from "Kathys Vegan Kitchen" is amazing! I did alter it slightly so am sharing below how I made it (as shown in the photos). You can check out Kathys recipe directions here.
In a food processor chop up the onion, carrot, sweet pepper, mushrooms and garlic. I personally prefer this chopped very small.
Transfer the chopped veggies to a frying pan and cook on medium heat covered for 10 minutes.
In a food processor combine the cooked lentils, 3 TBSP tomato paste, mustard, ground flax seeds, spices, oats and bread crumbs.
Add your cooked vegetables to the lentil mix and combine by hand.
In a silicon loaf pan or parchment lined loaf pan press the lentil loaf mixture.
Mix together 1-2 TBSP tomato paste, maple syrup and liquid smoke. Use the mixture to coat the top of the loaf.
Bake covered for 40 minutes at 375F. Remove the cover and bake an additional 30-40 minutes.
This loaf recipe is from Kathy Carmichael at "Kathy's Vegan Kitchen" but with my alterations.
1 Medium Squash
2 Diced Apples
1/4 Cup Maple Syrup
Half your Squash and take all the seeds out
In a baking dish lay the halves with skin down, and exposed flesh up
Fill the cavity with the apples and maple syrup.
Cover with tinfoil or with a lid for the baking dish
Roast for 1.5 hours at 375F
8 Slices of your favorite WFPB Bread (We use Silver Hills)
1 Yellow Onion Diced
3/4 Cup Vegetable Broth
1 TBSP Sage
2 Diced Apple
1/4 Cup Cranberries (Dried or Fresh works)
1 TBSP Garlic (fresh or powder)
1/2 TSP Black Pepper
1 TSP Thyme
In the photos you see a WFPB dressing my friend at "Soulful Plant Based Kitchen" made - but here is my recipe
For the bread - either you want stale bread cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
Mix all ingredients by hand in a bowl.
Place in Parchment Paper lined baking dish with no lid - Cook in Oven at 375F for 12 minute.
2 Cups Fresh or Frozen whole cranberries
3/4 Cup Water
1/2 Cup Apple Sauce
In a medium sauce pot bring all ingredients to a boil
Reduce to simmer for 10 minutes or until all berries crack open
2 Cups Pureed Cooked Pumpkin (canned or cooked from a fresh sugar pumpkin)
3 TBSP Pumpkin Pie Spice Mix (equal parts cinnamon, ginger, nutmeg, all spice and cloves)
1/4 Cup Maple Syrup
1/4 Cup Almond Milk
1/2 Cup Raw Cashews, Soaked
1/2 Cup Pitted Dates
handful of pecans
Soak the Dates and Cashews in boiling water for at least ten minutes.
Combine the Pumpkin, Spices and Maple Syrup in a small bowl. Mix well.
In a high speed blender mix the Almond Milk, Dates and Soaked Cashews until creamy.
In small pots or dishes make alternating layers with the Pumpkin mix and the cashew cream.
Top with a few pecans and I also sprinkled mine with maple flax seeds