top of page

HOLIDAY RECIPES

Vegan Black Rice, Corn, and Cranberries

INGREDIENTS :

  • 1 Cup Black Rice

  • 3 TBSP Oil

  • 3-4 Cloves of Garlic, minced.

  • 3-4 Scallions greens and whites, thinly sliced

  • 2 Cups thawed Frozen Corn kernels

  • 1/4 Cup Lime juice

  • 1/4 -1/2 cup chopped Cilantro leaves

  • 2 TSP Cumin

  • 1/2 Cup Dried Cranberries

  • 1/2 TSP Oregano

  • 1/4 Tsp Thyme

  • Salt and Pepper to taste

  • 1/4 Cup Toasted Pumpkin seeds for topping.

INSTRUCTIONS:

 

  1. Combine rice in a saucepan with 2cups of water. Bring to a boil, lower the heat, and cover. Simmer till the water is gone, about 30min.

  2. Just before the rice is done, heat half the oil in a large skillet. Add garlic, and saute over low heat until golden. Add scallions and corn. Saute till warm.

  3. Transfer rice to skillet. Turn heat up to medium-high, add lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Stir the mixture, then season with salt and pepper to taste.

  4. Transfer to a serving platter and sprinkle pumpkin seeds over top.

Balsamic Bacon Collard Greens

INGREDIENTS:​

​

  • 10-12 Collard Leaves

  • 4 Strips of Bacon

  • 2 Tbsp Balsamic Vinegar

  • Red Salt

  • Pepper

INSTRUCTIONS:

 

  1. Using a sharp paring knife, cut rib from the center of clean collard leafs.

  2. Heat a large skillet over medium high heat. Add bacon slices, fry until cooked through.

  3. While bacon is cooking lay half of the leaves flat. Starting at one long end of the leaves, roll leaf tightly and cut into ribbons.

  4. Drain bacon. Turn heat down to medium, add cut collards.Once all of the collards are in the pan, put a lid on top and allow to cook for for 5-8 minutes. Use tongs to turn over greens every 2 to 3 minutes.

  5. Remove from heat, add balsamic vinegarand toss greens. Salt and pepper to taste. Top with crumbled bacon pieces. Serve warm. Enjoy!

Tristan's AIP Mashed Potatoes

INGREDIENTS:​

​

​

INSTRUCTIONS:

  • Bring a medium pot of water to boil then reduce to simmer.

  • Peel potatoes and cut into chunks.

  • Add potatoes to the pot. Cook at low boil for 15 minutes or until potatoes are easily pieced with a fork.

  • Peel and mince garlic, add to pan with ½ tbsp olive oil. Cook garlic until it becomes fragrant. Set aside.

  • Strain the potatoes, add to a large blender.

  • Add all ingredients to the food processor/blender including the garlic. Slowly add in coconut milk until you reach desired consistency.

  • Blend the potatoes until smooth. Using a spatula, scrap the sides to make sure everything is blended and incorporated.

Tristan's Turnip's

INGREDIENTS:​

​

  • Desired amount Turnips

  • Apple Cider Vinegar

  • Salt

  • Pepper

  • Garlic Powder

  • Italian Seasoning

  • Kerrygold Butter

  • Little Mountain Apiary Honey

INSTRUCTIONS:

 

  1. Rinse turnips under cold water.

  2. Cut Turnips into quarters, while cutting turnips bring a medium pot of water to boil.

  3. Boil turnips till tender.

  4. Toss in apple cider vinegar, butter, honey, and seasonings to taste.

Cayle's Vegan Stuffing

INGREDIENTS:​

​

  • Vegan Stuffing Mix

  • Cascadian Farms Mirepoix

  • 1/2-1 Stick Butter Substitute

  • 2-4 Cups Vegetable Broth

  • 4-6 TBSP Poultry Seasoning

  • Salt and Pepper to taste

INSTRUCTIONS:

 

  • Preheat oven to 350 degrees

  • Melt half of butter substitute in a medium pot and sauté 1-2 bags of Mirepoix until soft.

  • Add vegetable broth and seasoning packet if included or 4-6 TBSP of Poultry Seasoning.

  • Bring to boil and remove from heat.

  • Add stuffing mix and add more seasoning or broth if desired.

  • Add mixture to greased baking dish and cover.

  • Bake for 20 minutes then uncover, dot with remaining butter substitute and bake 10 minutes uncovered.

Cayle's Gluten-Free Stuffing

INGREDIENTS:

  • Gluten-Free Stuffing Mix

  • Cascadian Farms Mirepoix

  • 1/2-1 Stick Butter

  • 2-4 Cups Chicken Broth

  • 4-6 TBSP Poultry Seasoning

  • Salt and Pepper to taste

Directions:

  • Preheat oven to 350 degrees

  • Melt half of butter substitute in a medium pot and sauté 1-2 bags of Mirepoix until soft.

  • Add vegetable broth and seasoning packet if included or 4-6 TBSP of Poultry Seasoning.

  • Bring to boil and remove from heat.

  • Add stuffing mix and add more seasoning or broth if desired.

  • Add mixture to greased baking dish and cover.

  • Bake for 20 minutes then uncover, dot with remaining butter substitute and bake 10 minutes uncovered.

Cayle's Stuffing

Ingredients: 

  • Stuffing Mix

  • Cascadian Farms Mirepoix

  • 1/2-1 Stick Butter Substitute

  • 2-4 Cups Vegetable Broth

  • 4-6 TBSP Poultry Seasoning

  • Salt and Pepper to taste

Directions:

  • Preheat oven to 350 degrees

  • Melt half of butter substitute in a medium pot and sauté 1-2 bags of Mirepoix until soft.

  • Add vegetable broth and seasoning packet if included or 4-6 TBSP of Poultry Seasoning.

  • Bring to boil and remove from heat.

  • Add stuffing mix and add more seasoning or broth if desired.

  • Add mixture to greased baking dish and cover.

  • Bake for 20 minutes then uncover, dot with remaining butter substitute and bake 10 minutes uncovered.

Southern Vegan Collard Greens

Ingredients

  • 2 tablespoons grapeseed or canola oil

  • 3 cloves garlic, minced

  • 2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes

  • 1 large bunch of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)

  • sea salt

  • 2 tablespoons tamari (or normal soy sauce)

  • 1 teaspoon smoked paprika + more to taste

Instructions

  1. Warm oil on medium heat in a large heavy-bottomed pot.

  2. Add the garlic, and sauté on medium-low until it begins to turn golden.

  3. Stir in the tomatoes, and cook until soft, about 3 minutes.

  4. Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.

  5. Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.

Simple Chocolate Pumpkin Pie

Ingredients

2 large eggs, room temperature

1 can (16 oz) pumpkin puree (not pumpkin pie filling)

1 can (14 oz) sweetened condensed milk

1 teaspoon pumpkin pie spice

1/4 teaspoon finely ground black pepper

1 9-inch unbaked pie crust

1 cup semisweet chocolate morsels

1/2 cup whipping cream

​

Instructions

1. Preheat oven to 425F.

2. Spray a 9-inch pie dish with non-stick spray and carefully fit in one 9-inch unbaked pie crust. Pinch edges together with fingers for a decorative edge.

3. Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH for one minute or until melted, stirring at 30-second intervals.

4. Spoon chocolate mixture over bottom of pie crust. Cover and chill one hour, or until chocolate mix is set.

5. In a large bowl combine eggs, pumpkin puree, sweetened condensed milk, pumpkin pie spice, and black pepper. Mix with hand-held mixer until combined.

6. Pour pumpkin mixture into the crust.

7. Place pie on a baking sheet, and bake in the preheated oven for 15 minutes. Reduce heat to 350F and bake until filling is set, 35 to 40 minutes.

Best Homemade Cranberry Sauce

INGREDIENTS
1 c. sugar
1 c. water
1 12-oz. package fresh or frozen cranberries (thawed)
2 tsp. orange zest
kosher salt
 
DIRECTIONS
In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.
Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

Ginger Mashed Sweet Potatoes

Ingredients

  • 3 pounds sweet potatoes

  • 6 tablespoons unsalted butter

  • 2 tablespoons plus 2 teaspoons ginger pulp, freshly grated (see notes)

  • 2 teaspoons brown sugar

  • 1/2 teaspoon ground cinnamon

  • 6 tablespoons heavy cream

  • salt and freshly ground black pepper to taste

 

Instructions

  1. Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.

  2. Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 15 minutes. (You can stick a fork into one of the pieces to see how tender they are -- it should easily slide right out when they're done.)

  3. Add the sweet potatoes -- along with the butter, ginger, brown sugar, and cinnamon -- to a large mixing bowl and use a very large fork or potato masher to mash them. They can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)

  4. Now mix in the cream and season to taste with salt and pepper. 

 

Recipe Note:

To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don't have one, chop it as finely as possible, until it's juicy.

bottom of page