Simple Vegan Garlicky Potatoes
Great for Thanksgiving or any time! It has garlic, it's smooth, and it's vegan. Serve with mushroom gravy!
Vegan Mushroom Gravy
This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).
Pumpkin Pie (Dairy, Egg, and Gluten Free)
Dairy-free and egg-free pumpkin pie filling using any pie crust of choice. I am gluten free, so like the Mi-Del® graham cracker pie crust from Whole Foods. Tastes like a Libby's® Pumpkin Pie that my 3-year-old loved!
These mini pumpkins are filled with applesauce then oven roasted - great for the holidays. If you are not a pumpkin fan, you can also roast squash the same way. Serve with your holiday meal.
Pumpkin Tart With Pecan Crust
My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.
Mashed Potatoes and Celery Root
This has become our favorite side dish to go with soups and main dishes. Doesn't need much salt. Celery root is an awesome discovery for flavor - these are the best mashed potatoes I've ever tasted.
Zucchini with Chickpea and Mushroom Stuffing
A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.
Chai Spice "Cheesecake"
Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.
Forest mushrooms, cranberries, apple, and herbs combine to make a fantastic 'stuffing' that is vegan and gluten free, perfect for Thanksgiving dinner.
Roasted Brussels Sprouts
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!