Holiday Classics: Green Beans and Stuffing/Dressing

Green Bean Casserole used to be one of my favourite dishes, though I haven’t always liked stuffing/dressing. These (fairly simple AND veganized) renditions make me like both of these dishes even more, so I thought I would share. Just a note, I don’t specify the amount of seasoning really because I think it depends on… Continue reading Holiday Classics: Green Beans and Stuffing/Dressing

Baked Lentil, Red Potato, & Butternut Enchilada in Green Chili Beet Sauce

Butternut Lentil Potato “Enchilada” yellow onions, chopped red potatoes, diced lentils, any variety butternut squash, pureed or diced nutritional yeast salt, black pepper, garlic, cumin, paprika, celery seed, red chili pepper Put the lentils to soak. Chop onions and potatoes and begin to cook. Cook until browning, then add lentils. Stir occasionally, after 10-15 minutes… Continue reading Baked Lentil, Red Potato, & Butternut Enchilada in Green Chili Beet Sauce

Vegan Pies: Pumpkin Gingersnap and Pecan Vanilla Graham

These two recipes were also blends of many and my own ideas 🙂 Pumpkin Pie with Gingersnap crust 1&3/4 cups, smashed gingersnaps (gf if desired) 3/4 c almond meal 1c white, unbleached flour (gf if desired) 1/4-1/2 tsp of salt 1 heaping tbsp of flaxseed meal 1/4c water dash of cardamom and cinnamon 2&1/2 tbsp… Continue reading Vegan Pies: Pumpkin Gingersnap and Pecan Vanilla Graham

Pumpkin Butternut Squash Sauce over Pumpkin Ravioli

Even though October is over, I’m still in Halloween/Samhain/Pumpkin mode, so when I saw fresh vegan pumpkin ravioli at a local market, I had to try some. And I wanted to make the perfect, pumpkiny sauce to go with it. So the sauce begins with yellow onions, as a lot of really good dishes do,… Continue reading Pumpkin Butternut Squash Sauce over Pumpkin Ravioli