Mashed Potatoes
2 lbs. russet potatoes
1 lb. yukon gold potatoes
1 tsp salt
1 cup non-dairy milk*
1/4 cup non-dairy margarine
2 tbsp plain unsweetened yogurt
additional salt and pepper to taste
Slice the potatoes into equal-sized chunks and add them to a large pot. Cover the potatoes with cold water and add the salt. Cover the pot and bring to a boil over high heat. Once the water boils, reduce the heat slightly (the water should be agitated, but not at a rolling boil) and cook for 20-22 minutes, until the potatoes can be easily pierced by a fork. Optionally, you can save 1 cup of the potato's cooking liquid before draining the potatoes and returning them to the pot.
*Add either the non-dairy milk or the reserved cooking water along with the margarine and mash only until any large chunks are broken up; don't overmash.
Stir in the yogurt, then add salt and pepper to taste.
Mashed Sweet Potatoes
4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Preheat the oven to 350°F and line a baking sheet with foil.
Scrub the potatoes and use a fork or knife to prick holes in each. Place on the baking sheet and bake for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400°F for 20 minutes.
Bread Stuffing
1 1/2 lbs. French bread, cubed
1/3 cup non-dairy margarine
1/4 lb. cremini or button mushrooms, chopped
2 stalks celery, diced fine
3-4 cloves garlic, minced
1/2 lb. vegan sausage, minced
3 1/2 cups good vegetable stock
1/4 cup chickpea flour
1 tbsp dried rubbed sage
2 tsp dried thyme
1 tsp dried rosemary
1 tbsp dried minced onion
3/4 cup walnuts, chopped (optional)
1/2 tsp black pepper
1 tsp salt
Preheat the oven to 350°F and grease a 9"x13" baking dish.
If your bread is not already a few days old, dry the cubes of bread in a 200°F oven for one hour until crusty. Lay the bread in a large pyrex dish and set aside.
In a large pan, cook the mushrooms, celery, and garlic in the margarine over medium heat for 8-10 minutes, then pour over the bread cubes. Add the sausage to the pan and cook for 5 minutes over medium heat, then add to the bread cubes. Add the chickpea flour, sage, thyme, rosemary, and dried onion to the pan and slowly whisk in 1 cup of the stock until combined and there are no lumps, then cook for 5 minutes over medium heat until slightly thickened. Whisk in the remaining stock and pour over the bread mixture, then add the salt, pepper, and walnuts if using and stir to thoroughly combine. Cover the baking dish with foil and bake for 40 minutes, then uncover and bake for another 40 minutes until the top is crisp.
Cranberry Sauce
1/2 cup + 2 tbsp water
3/4 cup cane sugar
12 oz cranberries
1/2 tbsp minced ginger
1 tbsp lemon juice
zest of one lemon
1/4 tsp salt
1/4 tsp vanilla (optional)
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the remaining ingredients and simmer uncovered over medium-low heat until cranberries begin to burst, around 15 minutes. Use a fork to lightly crushed any berries that haven't burst against the side of the pan with a fork. Stir in the vanilla if using, then remove the sauce from the heat and let set in a bowl or mold.
Cranberry Orange Sauce
3 cups (12 oz) cranberries
1/2 cup water
1/2 cup cane sugar
3 tbsp brown sugar
juice from half a large navel orange
zest from half a large navel orange
1/2 tbsp minced ginger
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add all remaining ingredients except for the vanilla and simmer uncovered over medium-low heat until cranberries begin to burst, around 15 minutes. Use a fork to lightly crushed any berries that haven't burst against the side of the pan with a fork. Stir in the vanilla, then remove the sauce from the heat and let set in a bowl or mold.
Roasted Root Veg with Mustard Glaze
2 lbs. carrots, sliced
1 lb. parsnips, sliced
1 lb. waxy potatoes, sliced
1 lb. starchy potatoes, sliced
3 tbsp olive oil
2 1/2 tbsp stoneground mustard
2 tbsp brown rice syrup
1 tbsp balsamic vinegar
1 1/4 tsp dried cut rosemary
3/4 tsp salt
Preheat the oven to 400°F and line two baking sheets with foil.
Cut the carrots, parsnips, and potatoes into slices of equal thickness and move to a large mixing bowl. Coat evenly with the olive oil,l then move to the baking sheets and bake for 20 minutes.
While the vegetables cook, rinse the bowl and whisk together the mustard, brown rice syrup, vinegar, dried rosemary, and salt (I place the bowl in a hot water bath while I whisk to make the brown rice syrup easier to incorporate). Remove the vegetables from the oven and move them to the bowl, gently stirring to evenly coat. Move the vegetables back to the baking sheets and bake for another 25 minutes. Add additional salt if needed and serve. Serves 6-8 as a side.
Ratatouille
1 medium eggplant
3 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste
Peel and cube the eggplant and place in a large colander. Place the colander over a bowl and sprinkle salt liberally over the eggplant. Let the sit for 30-45 minutes, then rinse well under cold water and drain. While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant. De-seed and dice both bell peppers and the tomatoes.
Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat. Add 1 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so. Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot. Add the zucchini to the skillet and add another 1 tbsp of olive oil. Salt the zucchini and cook for another 3 minutes, stirring once a minute or so. Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant. Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers. Salt the peppers and cook for 5 minutes, stirring occasionally. Add the peppers to the large pot and heat over medium heat. Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes. Add the tomatoes and cook for 10 minutes, stirring occasionally. Add the balsamic and cook for another 10 minutes. Add salt and pepper to taste.
Herbed Polenta
2 tbsp olive oil
2 cloves garlic, minced
4 cups hot water
1 cup coarse cornmeal
1 tbsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp salt
9-10 grinds black pepper
Heat the oil in a large pot over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pot along with the herbs, salt, and pepper, then raise the heat to high. Once the water begins to boil, slowly whisk in the cornmeal. Lower the heat to medium and cook for 10-15 minutes, whisking the mixture constantly. If the mixture begins to sputter, lower the heat slightly. If the mixture becomes too thick to whisk, use a wooden spoon to continue stirring. Pour into a lightly oiled cake pan, large pie plate, or other dish and refrigerate until firm.
Cheezy Polenta
2 tbsp olive oil
2 cloves garlic, minced
4 cups hot water
1 cup coarse cornmeal
3 tbsp nutritional yeast
3/4 tsp smoked paprika
1/2 tbsp salt
9-10 grinds black pepper
Heat the oil in a large pot over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pot along with the nutritional yeast, smoked paprika, salt, and pepper, then raise the heat to high. Once the water begins to boil, slowly whisk in the cornmeal. Lower the heat to medium and cook for 10-15 minutes, whisking the mixture constantly. If the mixture begins to sputter, lower the heat slightly. If the mixture becomes too thick to whisk, use a wooden spoon to continue stirring. Pour into a lightly oiled cake pan, large pie plate, or other dish and refrigerate until firm.