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.
Tag Archives: American
Beet Burgers: Recipe #269
These beet burgers taste like you’re dining at a fancy bistro, which isn’t exactly possible in many quarantined cities right now. I chopped up the beet greens to throw into the mix as well.
Banana Milk: Recipe #259
Banana milk is one of my favorite pick-me-up drinks when I want a light breakfast or a refreshing afternoon snack. So easy to throw together: just a banana, soy milk, some greens powder, and vanilla. If you have a blender and 3 minutes, you can make this too!
Pumpkin Scones with Two Glazes: Recipe #258
Everyone except me likes pumpkin spice. (At least in our house.) So once a year I buy the cans of pumpkin and the house turns into a pumpkin spice factory. These dairy-free pumpkin scones are a special treat that are very popular around here.
Moist Vegan Chocolate Cake: Recipe #256
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.
Creamy Potato Leek Soup: Recipe #255
When we made this potato leek soup, we nicknamed it “hug soup” because eating it feels like melting into a warm hug. The creaminess of the coconut milk marries beautifully with healing herbs and lovely leeks.
Banana Chocolate Chip Muffins: Recipe #254
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
Crusted Tofu, Mashed Potatoes with White Bean Gravy and Massaged Collard Greens: Recipe #251
We learned today that when you make a satisfying crusted tofu and pair it with cauliflower mashed potatoes, rich white bean gravy and a lemony collard salad, it’s one of the best dinners you can imagine.
Plant-Based Mac & Cheese: Recipe #250
You toss some cashews and cheesy sauce ingredients into a blender, boil the pasta and broccoli in the same pot, and mix it all together. Plant-based mac & cheese is a new favorite at our house!
Best Vegan Brownies: Recipe #249
Fudgy in the middle, crispy on the outside, and animal-free. The best vegan brownies, sure to put a smile in your tummy any day of the week!