1. Golden Milk
This delicious spiced drink is packed with anti-inflammatory and antioxidant properties, and automatically brightens up your morning with its Dr. Seuss-like yellow color.
- 1 cup Coconut Milk (or any non-dairy milk)
- ½ tsp Turmeric
- ¼ tsp Cinnamon
- ¼ tsp Black Peppercorns
- 1 (1-inch) piece of Ginger
- 1 tsp Coconut Oil (important: increases absorption)
- * Optional 1 tsp Honey for added sweetness
Whisk all ingredients in a small saucepan. Bring to a simmer (don’t let it boil!) for about 5 minutes so all the flavors can melt together. Enjoy immediately!
2. Crispy Smashed Potatoes
- 1 lb small white potatoes
- Olive oil
- Salt + Pepper
- Fill a pot with salt water and add potatoes (make sure they’re covered).
- Bring to a boil and simmer for about 20 minutes (until tender)
- Drain water and let potatoes cool
- Arrange potatoes on a baking sheet, smash each potato with the bottom of a glass jar
- Drizzle olive oil, salt, and pepper
- Roast potatoes for 25-30 minutes (until golden and crispy as desired) at 450 F
- Flip potatoes halfway through
- Take out, and sprinkle chopped parsley on top
Optional Avocado Garlic Sauce for Dipping:
- 1 large avocado
- 1 large garlic clove
- ½ tbsp. fresh lemon juice
- ¼ cup soy-free Veganaise (or other vegan mayonnaise)
- Sea salt + freshly ground black pepper to taste
Mash all ingredients together and add any extra seasoning to fit your taste! (we love rosemary and a lemon/pepper seasoning)
3. Shredded Kale + Cranberry Salad with Pecan Parmesan
- 2 bunches organic Kale
- 2 large garlic cloves
- ¼ cup fresh lemon juice
- 2-4 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ cup dried cranberries
Pecan Parmesan Ingredients:
- 1 cup toasted pecan halves
- 1 ½ tbsp. nutritional yeast
- 1 tbsp olive oil
- 2 pinches sea salt
- Toast pecans in preheated 300 F oven for 8-10 minutes
- Remove kale stems and finely chop leaves
- For the dressing: mince garlic and mix with lemon, oil, salt, and pepper.
- Toss dressing with chopped Kale
- For the Pecan Parmesan: chop pecans and combine with nutritional yeast, oil and salt
- Sprinkle Pecan Parmesan over salad and toss entire salad with Cranberries
4. Lentil Mushroom Walnut Balls by Oh She Glows
- 1/2 cup uncooked green lentils
- 1 cup walnuts halves, finely chopped
- 2 teaspoons extra virgin olive oil
- 2 heaping cups finely chopped cremini mushrooms (one 8-oz package)
- 3 large garlic cloves, minced
- 1 cup finely chopped destemmed kale leaves
- 1/3 cup dried cranberries, finely chopped
- 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon sherry vinegar
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup gluten-free rolled oats, ground into a coarse flour
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are tender, remove from heat and mash until it's a thick paste with some lentil pieces still intact. Set aside.
- Preheat oven to 325 F. Toast the chopped walnuts for 9-12 minutes. After toasting, increase oven temp to 350 F.
- In a very large skillet or wok, add oil, finely chopped mushrooms, and garlic. Season with salt. Sauté over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be moist and sticky. If it's way too sticky, add a bit more oat flour. If it's dry, add another tbsp of water.
- Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
- Bake the lentil balls at 350 F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and the outside is firm.
These pair amazingly with any cranberry sauce, or fruity sauce you already have in your kitchen. OR make a delicious Cranberry-Pear Sauce like Oh She Glows recommends :)
- 2 cups frozen or fresh cranberries
- 1 ripe pear, peeled and finely chopped
- 1/2 cup pure maple syrup
- small pinch fine grain sea salt
Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.
5. Vegan Pumpkin Pie
- 1¾ Cups or 1 14 oz Can Pureed Pumpkin (not pumpkin pie filling)
- ¾ Cup Full Fat Coconut Milk (the kind in a can, shaken well before measuring)
- ½ Cup Brown Sugar
- ¼ Cup Cornstarch
- ¼ Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- 1 vegan store bought pie crust OR make your own!
- Preheat your oven to 350F (180C).
- Add all of the ingredients: the pureed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the uncooked pie crust in a 9" pie plate. Spread evenly.
- Bake for 60 minutes. Cool, then chill in fridge for a minimum of 4 hours until set, or overnight is best.