4 Tbsp coconut oil or vegan stick, melted, divided
1- 1/2 tsp Italian Seasoning, divided
1 Large head of broccoli florets
1 Large Head of Cauliflower florets
1 large Sweet onion, chopped
2 Tbsp Unbleached flour
1 tsp dried Garlic
1/2 tsp salt
1/4 tsp Black Pepper
1 -1/4 cups Any Milk on Hand (unsweetened)
4 ounces (1/2 package) Vegan Cream Cheese
DIRECTIONS:
Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Nutritional Yeast , 2 tablespoons melted coconut oil/ vegan stick and 1/2 tsp of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 Tbsp oil/ stick in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic, salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese, cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
1/2 Cup coconut oil or 1 stick of Butter or Vegan Stick
1 tsp finely ground black pepper
1/2 Cup Unbleached All Purpose Flour
4 cups Turkey Drippings or Chicken Stock
DIRECTIONS:
*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt oil or butter over medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper
Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine.
After a few minutes, the flour will be well incorporated into the butter/ oil. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.
Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
1 Whole Turkey (12-24lbs), fresh or completely thawed
1 Reynolds® Oven Bag, Turkey Size
2 Tbsp Flour
2-3 Stalks of Celery, roughly chopped
2 Sweet onions, roughly chopped
4 Tbsp Avocado oil, Vegan Stick, or Coconut Oil
2 Tbsp Fresh Sage, minced well (or 1 Tbsp dried)
1 Tbsp each of Fresh Thyme, Basil, and Rosemary or 2 tsp dried
1 Tbsp Smoked Paprika
1 tsp salt
1/2 tsp pepper
Large Roasting Pan at least 2″ deep
DIRECTIONS:
Heat oven to 350F. Shake Flour in oven bag; place in roasting pan. Spray inside of bag with cooking spray, if desired to reduce sticking with large turkeys. Add celery and onions to the bag. Remove neck and giblets from turkey. Rinse turkey and pat dry with paper towel. Combine oil, herbs and seasonings in a small bowl. Rub evenly all over the turkey. Place turkey in the oven bag on top of the onions and celery. Close oven bag with nylon tie or kitchen twine. Cut 6 1/2″ slits on top. Insert meat thermometer through slit in bag into the thickest part of inner thigh not touching the bone. Tuck ends of bag in pan. Bake until meat thermometer reads 180F.
⚫️1.5-2 hours for 10-12lb turkey
⚫️2-2.25 hours for 12-16lb turkey
⚫️2.25-2.50 hours for 16-20lb turkey
⚫️2.50-3 hours for 20-24lbs turkey
**** ADD 1/2 hour for stuffed turkey. For easy slicing , let stand in bag 15 min.
ESTIMATE 1/2 lb. per person for generous Servings with leftovers.
I take of cauliflower has been analyzed in relationship to a variety of different disease risks. When consumed at least once per week, cauliflower has been associated with decreased risk of colorectal cancer and has been shown to be associated with a greater decrease of risk than broccoli (when consumed in a comparable amount). In terms of prostate cancer risk, cauliflower and broccoli have shown a similar ability to decrease risk. While we have not seen individual studies focused exclusively on the relationship between cauliflower and cardiovascular diseases, cauliflower has been included along with other cruciferous vegetables (most commonly broccoli and cabbage) in studies on cardiovascular diseases and has been repeatedly associated with decrease risk. Because of its ability to bind bile acids, intake of cooked cauliflower has also been linked to better regulation of blood cholesterol. In one study focusing on intake of broccoli, cabbage, cauliflower, and Brussels sprouts in middle-aged women, incidence of obesity was reduced when women in the study increased their servings over time by about 3 servings per day. (WHFoods, 2016) For further details about the benefits of consuming Cauliflower, CLICK HERE.
INGREDIENTS:
1 large head of Cauliflower, rices in food processor or chopped finely to resemble rice
2 tsp garlic powder
1 tsp smoked paprika
1 tsp zahtar spice
1/2 tsp ground cumin
2 eggs
3 Tbsp Whole Wheat Flour
1 Tbsp melted coconut oil
Mix everything in a bowl. Set aside. In a large pan. Heat 2 Tbsp of avocado oil and drop 1/4 Cup of mixture and flatten slightly. Fry on medium heat 2 min each side. Enjoy!
Omg I’m so excited!!!!! I’m testing out recipes that will hopefully feature at this years Thanksgiving Feast and I’m so psyched because this Vegan Mac & “Cheese” recipe is bomb and I can’t wait for you to give it a try! I did not use any imitation cheeses or weird ingredients. This recipe has all the cheesy flavor and texture of the real thing without the dairy and the guilt! If you’re a Classical Mac & Cheese type of person but are either trying out a more vegan lifestyle, or just trying to cut out dairy then you will LOVE this recipe!
INGREDIENTS:
2 small yellow potatoes, peeled, chopped
1 large carrot, peeled, chopped
1 small sweet onion, cut into large wedges
1 garlic clove, minced or grated
1/2 cup cashews, raw & unsalted
2 tsp sea salt
2 Tbsp nutritional yeast flakes, can be found at any health food store
About 4 cups cooked macaroni of your choice
DIRECTIONS:
Boil water in a medium pot. Add carrots and potatoes and cook for 10 minutes. Add Onion and Cook until everything is soft (about an additional 15 min).
Once everything is done, reserve about a cup and a half of the water from the boiled veggies. Add vegetables to a blender along with cashews, garlic, and the reserved water.
Add salt and nutritional yeast and blend until smooth.
Pour over prepared pasta and mix well.
Optional: garnish with parsley and bread crumbs (or even fried onion!).
2-1/2 cups cake flour, sifted, or 2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain yogurt, lowfat or fat free
1- 1/4 cup sugar (I use organic evaporated cane)
1/2 cup avocado oil
1/2 cup egg whites or 3 egg whites
1/2 cup lowfat buttermilk
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
DIRECTIONS:
Preheat oven to 350°F.
Using cooking spray, grease 2-8″ round cake pans, set aside. Set aside 1/2 cup of the cake flour. In a large bowl, combine the 1-3/4 cups flour, baking powder, baking soda, and salt.
2. In another large bowl, whisk together yogurt, sugar, oil, egg whites, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
3. Spoon half of the white batter evenly into the prepared pans. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter. Using a knife or a toothpick and make swirls for the marble effect.
4. Bake for 25 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack and cool completely before frosting.
You may frost with any favorite frosting or use my go-to Chocolate Frosting.
Serves: About 12 pancakes depending size of scoop.
Serving Size: 2 Pancakes
INGREDIENTS:
1/2 tsp salt (I used sea salt)
2 tsp baking powder
1 tsp baking soda
2 cups Unbleached Flour, sifted
2 Tbsp sugar (I use organic evaporated cane), coconut sugar or maple syrup
2 eggs, slightly whisked
2 cups 1.5% Milkfat buttermilk
1 tsp vanilla extract or paste
2 Tbsp butter, unsalted and melted
DIRECTIONS:
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Drizzle in the butter as you continue to whisk.
Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Heat a flat griddle pan to medium heat. Scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately with your favorite Grade A 100% Maple Syrup!
**You may also add organic blueberries to the dry mixture before adding the wet ingredients.
10 oz. Cremini (Baby Bella) Mushroom, wiped clean with a damp cloth and chopped or sliced
1 Cup Low Sodium Chicken Stock or Broth
1 Cup Unsweetened Original Ripple Milk or any plant based milk
2 Tbsp Flour
Salt & Pepper
DIRECTIONS:
Heat a deep 12″ skillet on medium high heat. Add your butter, then add the onions and some salt to taste. Lower the heat to medium-low and sauté until softened, stirring occasionally. About 5 minutes. Add mushrooms, some more salt just to taste. Sauté another 3-5 minutes. Sprinkle in the flour and store until all the moisture has been absorbed. Increase flame and whisk in the chicken stock. Bring to a boil then add your milk and keep stirring until it thickens. Season with pepper and serve over biscuits or mashed potatoes.
INGREDIENTS:
