If you’ve ever wanted to try a Canadian-American-style holiday meal that doesn’t have turkey or ham in it, here’s what we’re cooking up this holiday season. I’d also love to hear about any traditions your family follows, to help spread the joy of a plant-based holiday.
Crusted tofu
Mashed caulipots (cauliflower and potatoes)
Miso lentil gravy
Sesame green beans
Lemony collard greens
Coconut pumpkin pie
Chocolate apricot torte
Chocolate marshmallow teacakes
Wishing you much peace, ease, and love during this holiday season and all year long. You are in our hearts. ❤️🤗
We learned recently how to make one of the best dinners you can imagine. You make a satisfying crusted tofu and pair it with cauliflower mashed potatoes, rich white bean gravy and a lemony collard salad. It’s a bit of effort but totally worth it. The tofu really tastes like chicken or fish when prepared this way, and mashed potatoes with gravy are always comforting. Full recipe is here, plus credit to Isa.
When transitioning to a plant-based diet, it can be helpful to have some meat-like meals to soften the change. This recipe tastes like a rich beef stew, thanks to a hearty lentil miso gravy and some chopped up Field Roast plant-based meat. We enjoyed it for a comforting dinner with baby broccoli over quinoa. Full recipe is here, plus credit to Isa.
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings. Thanks to Isa for inspiring this wondrous vegan chocolate cake! Full recipe is here.
