The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Posts Tagged ‘holiday’
Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.
Ok, this turned out to be the most popular dish at out Thanksgiving dinner. I completely made it up as I went along, so I was scared to death. Here’s the quick (non measured, sorry!)
This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).
Give plain cranberry sauce a rest this year. Instead, try out our jazzed-up version, chock-full of apricots, with a hint of orange.
1 15oz can Pumpkin
1 1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar…
Process all ingredients in a food processor until desired consistancy is reached. That is, if you like pure, smooth cranberry sauce, or like chunky cranberry sauce. Enjoi!
Chill in the fridge or freezer before serving. And enjoy!!!
Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks. This salad keeps very well, and is great to have on hand for lunches and snacks.
This makes lots- enough to share and is wonderful.
This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for the stuffing.
Easy, delicious, and nutritious.
Make your own vegan Irish sausages this St. Patrick’s Day, and add them to this delicious stew. It’s simple, home-style cooking but absolutely delicious–hot and filling and the very definition of “comfort food.”
This was my favorite dish for the Thanksgiving meal and there wasn’t a scrap left!
This side dish is a must at holiday dinners.
- Barbecued Waffle Iron TofuTofu is coated in sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes.(...)Read the rest of Barbecued Waffle Iron Tofu (984 words) © svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 43 comments Post tags: Gluten-free, Higher-fat, Ridiculously Easy, Soy, Sugar-free, Under 200 […]
- Close EncountersI have not meant for so much time to go by before writing a new post. It turns out the slow process of rereading all my blog posts, making an index and taking notes and trying to “grok” the arc of what I’ve written makes it hard to jump out of that and […]