Nothing quite says fall like warm butternut squash. Fulfill your cravings with this quick and easy side dish that blends fresh, homegrown sage and rosemary for a sweet & savory twist! Preheat your oven, turn on your favorite holiday tunes, and dance like no one’s watching while you fill your house with the best flavors and fragrances of fall!
Cook time : 35 minutes
Makes 3 cups (4-6 servings)
- 3 cups butternut squash, cut into 1 inch cubes
- 1 tbsp fresh sage, chopped
- 1/4 tsp rosemary, minced
- 2 garlic cloves, minced
- 1 1/2 tbsp olive oil
- Preheat oven to 400 F. Line baking sheet with parchment paper.
- In a medium bowl, add butternut squash, sage, rosemary, garlic, olive oil, salt and pepper to taste. Mix until all the squash is coated in oil.
- Spread the squash onto the baking sheet and bake for 30 minutes or until fork tender. Serve while hot!
– quick and easy side for the holidays!
– squash and sage go so well together, sweet and savory!
– can use delicata squash as well – just bake for 40 minutes instead.
– to make it faster, you can use pre-cut butternut squash from your local grocery store.
Like what you see above? Don’t worry, it tastes even better. This unique pairing of sage and plum are a match made in heaven, making an irresistibly floral, fragrant blend to fill the buttery crust. Not only is it quick and easy to prepare , but the colorful combo makes a beautiful addition that will shine in any holiday dessert spread!
Cooking Time: 40 mins
Makes one 8 inch galette (4-5 people)
- 1 (12-inch) pre-made pie crust
- 3 plums, thinly sliced
- 1/4 cup organic sugar
- 1 tbsp fresh sage, minced
- 1/2tbsp lemon juice
- 1 egg beaten
- Demerara sugar (optional)
- Preheat oven to 400 F
- In a medium bowl, mix together sliced plums, sugar, sage and lemon juice. Let sit for 5-10 minutes.
- Lay the sliced plums onto the pie crust, leaving a 2 inch border around the edge. Fold the edge of the pie crust over and brush with egg wash and sprinkle crust with Demerara sugar.
- Bake galette for 30-40 minutes or until the bottom is golden brown. Cool on a rack for 10 minutes. Serve at room temperature or warmed.
It’s that time of year again… holiday feasts are upon us and we’re digging up our favorite recipes. This year, switch it up and surprise your guests with a dish that’s not just homemade, but homegrown! This delicious (and vegan!) Mushroom Gravy, features oyster mushrooms that you can grow in just 10 days. Add a hint of rosemary and thyme, and you’ll have the perfect savory gravy over garlic mashed potatoes or fluffy biscuits.
Disclaimer: They’ll never know it’s vegan, but it’ll definitely taste homegrown!
Prep Time: 5 mins
Cooking Time: 30 mins
Makes: 3 cups
- 2 tsp vegetable oil
- 1/2 cup white onion, small dice
- 3 garlic cloves, minced
- 8 oz (~2 cups) oyster mushrooms, chopped into small pieces
- 1 tsp thyme, minced
- 1 tsp fresh rosemary, minced
- 1/4 cup dry white wine
- 4 cups vegetable broth
- 1 1/2 tbsp whole wheat flour
- 2 tbsp water
- 2 tbsp vegan butter
- In a medium skillet on medium-high heat, add vegetable oil. Once oil is hot, add onion, garlic, mushrooms, thyme, rosemary, and a pinch of salt and pepper to taste. Stir well. Sauté for 10-12 minutes or until mushrooms have browned. They might stick to the bottom of the pan, don’t worry, you want that!
- Once the mushrooms have browned, carefully add the dry white wine and cook until almost all the liquid has evaporated away. Stir in vegetable broth and bring to a boil. Turn down the heat and simmer for 15 minutes.
- In a small bowl, whisk together flour and water. Pour the flour slurry into the gravy mixture and stir until nice and thick. Remove from heat and add 3 tbsp of vegan butter and stir until the butter is melted in. Add salt and pepper to taste and serve while hot over mashed potatoes or biscuits!
To pie or cheesecake? That is the [Thanksgiving] question. Take a step back and prepare your tastebuds for the combo you’ve been waiting for…yes, Pumpkin Pie Cheesecake! These mini servings are as tasty as they are adorable, with a (mostly) guilt-free, crunchy crust made of whole wheat Biodynamic Cinnamon Clusters. The catch? They’ll disappear from your plate in five seconds flat 😉
Cooking Time: 45 mins
Makes 12 mini cheesecakes or one 9 inch cake
- 1 1/2 cup Biodynamic® Cinnamon Clusters
- 1 1/2 tbsp organic coconut sugar
- 4 tbsp melted butter
Pumpkin Pie Ingredients:
- 1 (8 oz) pkg of cream cheese, softened
- 3/4 cup pumpkin puree
- 1/4 cup light brown sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 egg
- whipped cream (optional)
- toasted pecans (optional)
- Preheat oven to 350° F. Line cupcake pan with cupcake liners.
- Blend 1 1/2 cups cinnamon clusters until fine. In a small bowl, mix together crushed Cinnamon clusters, coconut sugar, and melted butter. Mix well.
- Spoon 1 heaping tablespoon of the cinnamon crust into each cupcake liner and press down with a spoon. Bake for 5 minutes to set.
- While the crusts are cooling, add cream cheese, pumpkin puree, brown sugar, molasses, vanilla extract and pumpkin pie spice in a large bowl. Whisk until the batter is almost smooth. Add egg and whisk until batter is smooth.
- Spoon ~2 tablespoons of batter into each cupcake liner. Tap the tray down to smooth out the batter. Bake for 20-25 minutes or until the middle is just set. Remove and cool on the counter. Refrigerate for at least 2 hours or overnight.
Thai meets the stuffed bell pepper in a long overdue, tantalizing union. Quinoa, carrots, fresh herbs, and Sriracha meet a creamy, classic Thai sauce creating the zesty combo you didn’t know you needed, but won’t be able to live without.
PRO TIP: [add these avocado fries for a delicious crunchy side!]
The marriage we didn’t know we’d been missing, but can’t live without: Thai and the stuffed bell pepper. Surprise yourself with this tasty thai basil quinoastuffed bell pepper dish! You’ll never know what your taste buds will encounter next with all the fresh herbs inside. Think you can handle it?
Cook time: 45 mins
Makes 2 servings
- 2 tsp coconut oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp Thai red curry paste
- 1 cup coconut milk
- 1/2 cup vegetable broth or water
- 1/2 cup quinoa, washed in cold water
- 3 tbsp fresh basil, finely chopped
- 2 tbsp chives, finely chopped
- 2 tbsp cilantro, finely chopped
- 3 carrots, chopped 1/4 inch thick
- 1 cup spinach, chopped
- Sriracha, to taste
- 2 medium bell peppers
- 1 scallion, sliced
- 1 tbsp roasted peanuts, chopped
- Preheat oven to 355 F.
- Heat coconut oil in a medium saucepan over medium heat. Add onions and a pinch of salt. Stir well and sauté for 3 minutes. Add in garlic and stir. Sauté for another 3 minutes. Stir in Thai red curry paste and cook for 30 seconds. Pour in the coconut milk and vegetable broth OR water. Add in the quinoa, basil, chives, cilantro, and carrots. Stir well and bring to a boil, then simmer while covered for 15 minutes on low heat. Once quinoa is cooked stir in the chopped spinach and cook until it is wilted. Add Sriracha and salt to taste.
- Cut the top of the bell peppers off and take out the seeds and ribs. Fill the bell pepper with the quinoa mixture.
- Place on a baking sheet and bake for 20 minutes to soften the bell pepper.
- Remove bell peppers from the oven and top with scallions and chopped peanuts.
Enjoy while hot!