Roasted Sweet Potato Salad

A festive dish perfect for the holidays!

Source: eatingbirdfood.com  (slightly modified by Aimee)

Ingredients

• 10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
• 1 Tablespoon coconut oil, melted
• 1 teaspoon sea salt
• 4 ounces baby spinach, chopped
• 1/2 cup red onion, chopped very small
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons lemon juice
• 2/3 cup dried cranberries
• 1 avocado, chopped in chunks
• 1/2 teaspoon sea salt
• ground black pepper, to taste
• 2 TB hemp seeds (optional)
• roasted pumpkin seeds for garnish (optional)

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Instructions

1. Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
2. While the potatoes are roasting, add the chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste.
3. Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
4. Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.

Pumpkin Pie Crisp

A delicious twist on pumpkin pie with a cinnamon streusel topping!  Serve warm with vanilla ice cream.

Source: dixiecrystals.com

INGREDIENTS
1 (15-oz.) canned pumpkin purée
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream

Topping:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

DIRECTIONS
1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Cranberry Brie Bites

Source: delish.com
Makes 24 appetizers

INGREDIENTS
1 (8-oz.) tube crescent dough
1 (8-oz.) wheel brie
1/2 c. cranberry sauce
1/4 c. chopped walnuts
6 sprigs of rosemary, cut into 1" pieces.

DIRECTIONS
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.

2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. Bake until the crescent pastry is golden, about 15 minutes.

Creamy Kale Gratin

Source: Bobbie Wimmer

3 bunches kale (about 1.5 pounds), roughly chopped
6 TB butter
1/2 cup chopped onion
2 whole cloves
1/4 cup flour
2 cups milk
1/2 cup plus 2 TB Parmesan
1/2 tsp nutmeg
salt & pepper to taste

1. Place ice cubes and water in large bowl.  Boil water in large pot; add kale and cook until just wilted, about 2 minutes.  Drain the kale and transfer to ice bath for 5 minutes, then drain well. Squeeze out as much liquid as possible. 

2.  Preheat oven to 375.  Melt butter in large saucepan over medium heat.  Add onion & cloves and
cook about 10 minutes. Stir in flour; gradually whisk in milk and cook until the mixture boils & thickens, about 10 minutes. Remove the cloves.

3. Finely chop the cooked kale and add it to sauce.  Stir in 1/2 cup Parmesan, nutmeg, salt & pepper.  Pout into oiled baking dish, top with remaining cheese, and bake for 30 minutes or until bubbly. 

Margherita Sheet Pan Quiche

Source: Clean Eating

2 deep dish pie crusts, unthawed
6 large eggs
1/3 cup half & half cream
1/2 tsp salt
1/2 tsp pepper
1/2 cup chopped red onion
3/4 cups grape tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1 cup sliced fresh mozzarella balls

1. Preheat oven to 375.  Rolls crusts out to about 12 x 17 inches.  Transfer to oiled 9 x 13 baking dish, pressing dough into corners & up sides.  Bake for 7 minutes, until just beginning to brown. Let cool.

2.  Meanwhile, whisk together eggs, cream, salt & pepper.  Stir in onion, tomatoes & basil.

3.  Pour egg mixture into cooled crust. Arrange cheese over egg mixture, pressing gently to submerge.  Bake at least 30 minutes, until eggs are cooked through in the middle.

Broccoli Quinoa Cheddar Bites

Source: shelikesfood.com

INGREDIENTS

• 1 (15 ounce) can chickpeas, or 1 1/2 cups
• 1 1/2 cups cooked quinoa
• 1 1/2 cups chopped cooked broccoli
• 1 cup sharp cheddar cheese
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon black pepper
• 2 eggs
• Cooking spray or olive oil for baking

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INSTRUCTIONS

1. Pre-heat oven to 350 degrees F.  Add all ingredients to a food processor and blend until completely combined and ingredients are broken down.  Feel free to add more seasonings if you wish.
2. Line a baking sheet with a non-stick baking mat or parchment paper.  Spray with cooking spray and use a 1 tablespoon scoop to scoop the mixture onto the baking sheet.
3. Use your hand to pat down the tops a little bit and either brush the tops with olive oil or spray with cooking spray.
4. Bake broccoli cheese bites until golden brown on the top and bottom, 20-25 minutes.  Remove from the oven and let cool on the baking sheet for 5-7 minutes before eating.  They can be a little soft when warm because of the cheese but should firm up nicely once cooled a little bit.
5. Enjoy with your favorite dipping sauce, if desired.

NOTES

Broccoli cheddar bites can be refrigerated in an airtight container for 3-4 days and frozen in a freezer safe container for up to 3 months.

Slow Cooker Broccoli Cheddar Soup

Source: wineandglue.com

Ingredients

• 4 cups broccoli florets cut into small bite sized pieces
• 1/2 yellow onion diced small
• 2 cups shredded carrots
• 4 cups vegetable stock
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg
• 3 TBSP unsalted butter
• 1/3 cup all purpose flour
• 1 1/2 cups half and half (or milk)
• 2 cups shredded cheddar cheese 

Instructions

1. Combine the broccoli, onion, shredded carrots,  stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
2. Turn the slow cooker to high.
3. In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.
4. Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
5. After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

Veggie Noodle Pad Thai

Source: http://chelsealeblancrdn.com
(slightly modified by Aimee)

INGREDIENTS

• 1/4 cup peanut butter
• 1/2 tsp rice vinegar
• 1 tsp soy sauce
• 1 tsp honey
• 2 tsp sriracha sauce
• 1 tsp pepper
• 1/2 tsp ginger powder
• 1 tsp garlic powder
• 6-10 Tbsp water
• 2 heaping Tbsp olive oil
• 20 oz. veggie noodles (I like zucchini & butternut squash)
• chopped basil leaves
• 1/4 cup chopped peanuts

INSTRUCTIONS

1. In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
2. On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized butternut squash. 
3. Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
4. Add Zucchini and give it a quick toss (zucchini will cook much faster)
5. Toss noodles in the sauce and serve with basil and peanuts.

Glazed Tofu

Source: This Can't Be Tofu

14 oz. block tofu (drained, pressed & sliced)
1 TB olive oil
1 tsp garlic powder
2 garlic cloves, minced
2 TB lime juice
1/2 cup soy sauce
1 TB molasses
2 tsp dark sesame oil
oil for frying

1. In medium bowl, gently toss together tofu, olive oil, & garlic powder.
2. Combine garlic, lime juice, soy sauce, molasses, & sesame oil in small bowl. 
3. Heat oil in large cast-iron skillet. Add tofu and cook over medium-high heat, 7 minutes per side.
4.  Pout marinade over tofu and shuffle back & forth to coat the tofu. Reduce heat to medium and cook until the sauce is syrupy & tofu is glazed.
5.  Serve in a stir fry, as an appetizer, or however you'd like!

Bucket of Candy Cake

Vegan Cream of Mushroom Soup

oil for frying
1 cup chopped onion
2 TB chopped garlic
6 large Portabello mushrooms, coarsely chopped
2 large Portabello mushrooms, finely chopped
6 cups vegetable broth
1 1/2 tsp thyme
3/4 cup GF flour
3/4 cup oil
1 1/2 tsp salt
1 1/2 tsp pepper
1 TB parsley
3 cups Ripple

1.  In medium pot, saute onion & garlic in oil.  Add 6 chopped mushrooms, broth, & thyme; simmer until mushrooms are soft, about 10 minutes.
2. In another larger pot, heat 3/4 cup oil. Saute 2 mushrooms until softened.  Stir in flour until a paste is formed.  Stir in Ripple.
3. Puree onion mixture in batches & add to Ripple mixture with salt, pepper, & parsley.  Heat through & serve.

Creamy Vegan Broccoli Potato Soup

4 Russet potatoes, diced
6 cups vegetable broth
8 cups small broccoli florets
oil for frying
1 small white onion, chopped
2 cloves garlic, minced
1/3 cup cashew cheese or vegan cream cheese
1/4 cup nutritional yeast flakes
1 TB salt
2 tsp pepper
2 cups Ripple
1 tsp dry mustard
2 tsp thyme
1 TB dried chives

1. Place potatoes & broth in large pot. Cook at a low boil for 20 minutes or until tender. Transfer to large bowl.
2. Meanwhile, steam broccoli until crisp-tender. Place 1/2 in food processor with Ripple; process until smooth.
3. In same pot, saute onion & garlic in oil until softened.  Add Ripple/broccoli mixture.
4. In batches, puree potatoes/broth in food processor until smooth & transfer back to the pot.
5. Stir in remaining broccoli florets and the the rest of the ingredients.  Cook & stir over medium heat until hot.

Detox Turmeric Lentil Soup

Source: simplyquinoa.com

Ingredients

• 1 tablespoon avocado oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped turnip (or potato)
• 2 1/2 cups chopped sweet potato
• 2 minced garlic cloves
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 1 cup green (or brown) lentils
• 1 cup red lentils
• 1 - 2 tablespoons turmeric (I like 2)
• 1 teaspoon ginger
• 1 teaspoon cumin
• 4 cups vegetable broth
• 2 cups water
• 1 cup almond milk
• 1 cup spinach
• 1 cup fresh herbs (I like parsley)

Instructions

1. Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
2. Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
3. Remove from heat and stir in almond milk, spinach and herbs until spinach has wilted. Serve immediately!

"Chicken" Noodle Soup

Source: Vegan Soups and Hearty Stews for All Seasons

1 TB olive oil
2 large celery stalks, diced
3 medium carrots, diced
3 cloves garlic, minced
1 cup onion, finely chopped
6 cups vegetable broth
1/2 tsp thy,e
1 1/2 tsp parsley
1/2 tsp dill weed
8 oz. fine, short noodles
8 oz. baked tofu, finely diced

1. Heat oil in large soup pot. Add celery, carrots, garlic, onion & 2 TB water; Saute 10 minutes.
2. Add seasonings & vegetable broth; simmer 15 minutes.
3. Bring to boiling & add noodles; simmer 8 minutes or until noodles are cooked.
4. Stir in tofu and serve.

Flourless PB chocolate chip mini muffins

Source: averiecooks.com

INGREDIENTS:

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
3. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Nutrition analysis per serving (17 servings)

Calories 93, Total Fat 6g, Saturated Fat 2g, Trans Fat 0g, Total Carbohydrates 10g, Fiber 1g, Sugar 7g, Protein 2g, Sodium 60mg

Lentil Veggie Stew

Source: sweetphi.com

• 1½ cups red lentils
• 4 large carrots, peeled and chopped
• 1 red bell pepper, chopped
• 2 celery stalks chopped
• ½ a bunch of kale (about 4 leaves) stems removed and chopped
• 2 russet potatoes, peeled and chopped
• 1 jalapeno, chopped (optional)
• 2 garlic cloves, pressed
• ½ an onion, chopped
• 1 teaspoon salt
• 1 teaspoon parsley
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon garlic salt
• ¼ teaspoon cayenne pepper
• 6½ cups vegetable stock

1. Place all ingredients in a slow cookerand pour in vegetable stock.
2. Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
3. Serve with a dollop of sour cream and crusty bread on the side (optional)

Christmas Tree Spinach Breadsticks