Garlic &Herb Mashed Potatoes

 

INGREDIENTS:

4 CUPS OF POTATOES, CUBED*

1.5 CUPS OF UNSWEETENED PLANT MILK *

1 TBSP. VEGAN BUTTER

3 CLOVES OF GARLIC, MINCED

FRESH CHOPPED PARSLEY 

ITALIAN SEASONING 

SALT & PEPPER 

METHOD:

1. PUT YOUR CUBED POTATOES INTO A LARGE, STURDY MIXING BOWL. 

*I LEAVE MY SKINS ON MY POTATOES, BUT YOU CAN PEEL THEM IF YOU WANT A SMOOTHER TEXTURE. 

2. WARM MILK AND BUTTER OVER MEDIUM LOW HEAT UNTIL YOU SEE STEAM RISING. DO NOT BOIL. 

3. ADD GARLIC, PARSLEY, ITALIAN SEASONING, SALT, AND PEPPER TO THE WARM MILK. 

4. LET THE GARLIC FLAVOR YOUR MILK. YOU WILL KNOW IT'S READY ONCE YOU CAN SMELL THE GARLIC. 

5. ADD HALF YOUR MILK TO THE POTATOES AND START TO MASH (YOU CAN USE A HAND MASHER, A BLENDER, WHATEVER METHOD YOU PREFER). ADD MORE MILK SLOWLY UNTIL YOUR POTATOES REACH THE CREAMINESS LEVEL YOU PREFER. (MORE MILK = A SMOOTHER TEXTURE. LESS MILK = A MORE LUMPY TEXTURE). 

6. CONTINUE TO MASH YOUR POTATOES UNTIL THEY REACH YOUR DESIRED TEXTURE. 

7. SERVE YOUR POTATOES WITH MELTED BUTTER AND GARNISH WITH FRESHLY CHOPPED PARSLEY (OPTIONAL).

Maple Mustard Roasted Brussel Sprouts

 

INGREDIENTS: 

3 BAGS BRUSSEL SPROUTS, CUT IN HALF (ABOUT 6 CUPS)

1/2 CUP GRAINY BROWN MUSTARD 

1/2 CUP OLIVE OIL

1/4 CUP MAPLE SYRUP 

METHOD:

1. PREHEAT OVEN TO 400°

2. MIX OLIVE OIL, MAPLE SYRUP, AND MUSTARD TOGETHER

3. SPRAY DISH WITH NON STICK SPRAY 

4. POUR BRUSSEL SPROUTS IN DISH. 

5. POUR MUSTARD MIXTURE OVER BRUSSEL SPROUTS AND TOSS WELL.

6. COOK FOR 30-45 MINUTES, UNTIL GOLDEN BROWN. 

7. MAKES 6 SERVINGS. 

Vegan Chick'n & Stuffing Casserole

 

INGREDIENTS:

(Filling)

1 (10oz) package vegan Chick'n strips 

Olive oil

3 Tbsp vegan butter

3 Tbsp AP Flour 

3 cups unsweetened plant milk

1 Tbsp vegan Chick'n broth base

1/2 tsp turmeric

1 tsp garlic powder 

1 tsp onion powder 

1 Tbsp parsley 

1 tsp rotisserie chicken seasoning 

Salt & Pepper 

2 (15 oz) cans of mixed vegetables, drained well

(Topping)

1 (6oz) box stuffing 

1 1/2 cups vegetable broth

1/4 cup of vegan butter

2 tsp. Italian seasoning 

METHOD: 

1. Preheat oven to 400°

2. Brown your vegan Chick'n strips. Cut into bite sized pieces. Set aside. 

3. Over medium heat, create a roux using 3 Tbsp of vegan butter and 3 Tbsp of all purpose flour. 

4. Add plant milk, vegan chicken broth base, garlic powder, onion powder, parsley, rotisserie chicken seasoning, salt & pepper to your roux. Use a whisk to combine and prevent lumps. Allow to come to a boil to reach desired thickness. Remove from heat. 

5. Boil your vegetables broth and 1/4 cup of butter over medium heat. Pour over your Stuffing. Add Italian seasoning to stir to combine. 

6. In a larger mixing bowl, combine vegan Chick'n strips, broth mixture, and 2 cans of mixed vegetables. 

7. Pour the mixture into a greased Casserole dish and top with the prepared Stuffing. 

8. Bake for 25 minutes,  until Stuffing is browned. 

Serves 4-6.