Tis the season for lots of cooking... Try these super easy sides for the next Holiday dinner you throw or go to!
While we did have a bird, the sides are as always (well mostly) vegan/gluten/dairy-free, delish, quick and won't leave you with that sinking feeling afterward.
While we did have a bird, the sides are as always (well mostly) vegan/gluten/dairy-free, delish, quick and won't leave you with that sinking feeling afterward.
Glazed and Roasted Brussel Sprouts
1 lb. Brussel Sprouts (optional to halve them; they cook faster and more even that way.. I did not halve them this time and liked the toasty exterior/ fresh and crunchy interior)
3 Tbsp. Olive Oil
2 Tbsp. Leftover Bacon Grease (optional; if you happen to've cooked some bacon that morning and have leftover grease that you didn't throw out yet, use it for a smokier flavor... the guys will thank you)
2 Tbsp. Maple Syrup
Huge handful golden Hunza Raisins and crushed Almonds
Salt to taste
On a baking sheet, lay down the sprouts, drizzle oil over and massage well until well coated. Pour on maple syrup and add in raisins, almonds and salt. Bake at 350 degrees for 25 minutes until edges start to get toasty looking.
1 lb. Brussel Sprouts (optional to halve them; they cook faster and more even that way.. I did not halve them this time and liked the toasty exterior/ fresh and crunchy interior)
3 Tbsp. Olive Oil
2 Tbsp. Leftover Bacon Grease (optional; if you happen to've cooked some bacon that morning and have leftover grease that you didn't throw out yet, use it for a smokier flavor... the guys will thank you)
2 Tbsp. Maple Syrup
Huge handful golden Hunza Raisins and crushed Almonds
Salt to taste
On a baking sheet, lay down the sprouts, drizzle oil over and massage well until well coated. Pour on maple syrup and add in raisins, almonds and salt. Bake at 350 degrees for 25 minutes until edges start to get toasty looking.
Simply Mashed Potatoes
Quite simply the easiest thing on the menu and the hardest thing to mess up!
3 lbs Medium Potatoes (15 or so)
2 Tbsp Earth Balance (Vegan Butter) or Regular Butter
2 Tbsp Coconut Butter
1/4 cup Almond Milk
Minced Chives
Fresh Rosemary
Salt to Taste
Boil Potatoes for 30 minutes, or until soft when pierced with fork. Drain, let cool, and peel off skin. Start mashing with a large wooden spoon or spatula and add in Milk, Butter, Coconut Butter, Chives, Rosemary and Salt. For creamier potatoes, take all ingredients into a food processor.
Quite simply the easiest thing on the menu and the hardest thing to mess up!
3 lbs Medium Potatoes (15 or so)
2 Tbsp Earth Balance (Vegan Butter) or Regular Butter
2 Tbsp Coconut Butter
1/4 cup Almond Milk
Minced Chives
Fresh Rosemary
Salt to Taste
Boil Potatoes for 30 minutes, or until soft when pierced with fork. Drain, let cool, and peel off skin. Start mashing with a large wooden spoon or spatula and add in Milk, Butter, Coconut Butter, Chives, Rosemary and Salt. For creamier potatoes, take all ingredients into a food processor.
Roasted String Beans
3 Tbsp Olive Oil
3 Cloves Garlic, minced
Salt and Pepper to taste
1 tsp Paprika
1/2 tsp Ground Red Pepper
Lemon wedge
On a baking sheet, lay down beans and pour over oil, salt, pepper, Paprika and Ground Pepper- and sprinkle over garlic Bake at 350 degrees for 20 minutes until roasted and toasted looking. Optionally, squeeze over a small lemon wedge when cooled off.
3 Tbsp Olive Oil
3 Cloves Garlic, minced
Salt and Pepper to taste
1 tsp Paprika
1/2 tsp Ground Red Pepper
Lemon wedge
On a baking sheet, lay down beans and pour over oil, salt, pepper, Paprika and Ground Pepper- and sprinkle over garlic Bake at 350 degrees for 20 minutes until roasted and toasted looking. Optionally, squeeze over a small lemon wedge when cooled off.
Mashed Sweet Potatoes + Cran-Orange Sauce
4 Large Sweet Potatoes
2 tsp Cinnamon
2 Tbsp Coconut Butter
2 Tbsp Earth Balance (Vegan Butter) or Regular Butter
1 tsp Salt
Bake Potatoes at 350 degrees on center rack for 20-25 minutes, until soft when pierced with fork. Let cool, then peel off skin. In a bowl, mash potatoes with wooden spoon or spatula, then add in the rest of the ingredients. Easy as that..
Cran-Orange Sauce
1 package Organic Cranberries
1/2 cup Agave Nectar or Maple Syrup
1 cup Fresh Squeezed Orange Juice
1/2 orange peeled and cut into 1/2" bits
In a pot, boil cranberries in OJ over medium heat until cranberries start to pop and absorb all liquid. Start mashing with a wooden spoon or spatula, then add in syrup or nectar and orange bits. Turn down heat to low and mix it all up until thick sauce forms. Serve with everything!
4 Large Sweet Potatoes
2 tsp Cinnamon
2 Tbsp Coconut Butter
2 Tbsp Earth Balance (Vegan Butter) or Regular Butter
1 tsp Salt
Bake Potatoes at 350 degrees on center rack for 20-25 minutes, until soft when pierced with fork. Let cool, then peel off skin. In a bowl, mash potatoes with wooden spoon or spatula, then add in the rest of the ingredients. Easy as that..
Cran-Orange Sauce
1 package Organic Cranberries
1/2 cup Agave Nectar or Maple Syrup
1 cup Fresh Squeezed Orange Juice
1/2 orange peeled and cut into 1/2" bits
In a pot, boil cranberries in OJ over medium heat until cranberries start to pop and absorb all liquid. Start mashing with a wooden spoon or spatula, then add in syrup or nectar and orange bits. Turn down heat to low and mix it all up until thick sauce forms. Serve with everything!
Glazed and Herbed Hormone/Antibiotic-Free Bird
We were blessed with a giant bird that I glazed, stuffed and over-herbed. Try this simple glaze to pour over the whole thing...
2/3 cup Apple Cider Vinegar
2/3 cup Maple Syrup
1/4 cup OJ
Bring all ingredients in a pot until boiling and mix until sort of thick (3-5 minutes). Pour it over!
Apple-Chestnut Stuffing
1/2 old baguette or 5 slices of toasted bread, cut into small pieces
1 cup Veggie Stock (or Chicken stock if desired)
2 stalks Celery, chopped
1 small Onion, chopped
1 apple, chopped
1 cup Chestnuts (roasted in oven for 20 minutes, skin peeled off)
1/2 Pecans
Fresh Thyme and Sage
Mix it all up and stuff it!
We were blessed with a giant bird that I glazed, stuffed and over-herbed. Try this simple glaze to pour over the whole thing...
2/3 cup Apple Cider Vinegar
2/3 cup Maple Syrup
1/4 cup OJ
Bring all ingredients in a pot until boiling and mix until sort of thick (3-5 minutes). Pour it over!
Apple-Chestnut Stuffing
1/2 old baguette or 5 slices of toasted bread, cut into small pieces
1 cup Veggie Stock (or Chicken stock if desired)
2 stalks Celery, chopped
1 small Onion, chopped
1 apple, chopped
1 cup Chestnuts (roasted in oven for 20 minutes, skin peeled off)
1/2 Pecans
Fresh Thyme and Sage
Mix it all up and stuff it!
Sharing a laugh with my mom (left) and my aunt (right)...
A wonderful Thanksgiving was had indeed... Happy Holidays!
xoS
xoS
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