Make your own Holiday Meal

• 6 celery ribs
• Two large yellow or white (or any) onions
• 2 cloves of garlic
• 4 TBSP butter
• 2 tsp poultry seasoning
• 1/3 cup cranberry sauce
• 2 loaves of day-old bread
• 1.5 C veg stock

Dice 6 celery ribs and two large onions

Mince 2 cloves of garlic

Warm 4 tbsp butter in a Dutch oven over medium-low heat 

Add the onions and celery. You’re looking to cook them gently until they’re translucent. 

When the onions are cooked, add the garlic.

Then stir in 2 tsp of poultry seasoning, some black pepper, and 1/3 cup of cranberry sauce. 

Dump the bread into the pot, pour 1.5 cups of broth over the mixture and fold gently to coat. 

Add to a crock pot, drop some extra globs of butter in top, and cook undisturbed for 4 hours on low.

Or add to a casserole dish and bake covered for 1 hour at 350. 

• 5 lbs. yellow, russet or other potatoes
• 4 cloves of garlic
• Salt
• 2 tbsp dried chopped chives and/or parsley.
• Unsweetened soy milk
• Vegan butter
• *bonus* Vegan sour cream or cashew cheese

Thoroughly wash potatoes, peel if desired (or half-peel), and add to a large pot of cold water.

Peel the garlic cloves, lightly smash and add them to the same pot.

Bring the water to a boil, add 1 tsp of salt, and gently boil the potatoes for about 30 minutes, checking for doneness at like 20 minutes. Potatoes should be super soft, like they’ll fall apart when you poke them with a fork.

When potatoes are cooked, drain off the water (saving some for gravy if you’re also cooking for non-vegans). Be careful not to drain those little garlic cloves!

Add 1/4 cup of soymilk, 1/4 cup of butter and a dollop of the cashew cheese to the pot and start to mash it all together.

Taste it here and add more butter, salt, or soymilk etc if needed.

Either stop mashing it here for a more varied texture or bring out the hand mixer to quickly whip the potatoes and get them a little extra soft and creamy.

Fold in the herbs. Taste again!

• 2lbs of carrots, peeled and chopped
• Vegetable stock
• 4 cloves of garlic, minced
• 1 Tablespoon of ginger, minced or shredded
• 1 cinnamon stick
• 1/4 cup maple syrup
• 1/4 cup butter or EVOO
• Vegetable broth or water
• Salt

Melt butter in a small saucepan, and sauté garlic and ginger for 5 minutes, until fragrant.

Toss the carrots in the same pot and just cover with water or veg broth. Add in the remaining ingredients.

After 10 minutes, remove the cinnamon.

Boil, uncovered, until you can pierce with a fork and most of the liquids have evaporated.

• 12 oz fresh cranberries
• 1 inch of ginger
• zest and juice of 1 lemon
• Sugar, to taste

Wash the cranberries and pick out any bad ones.

Add the cranberries to a small pot, then use a microplane to grate in the ginger and lemon zest. Squeeze the lemon juice over the berries.

Bring up the heat to med-low and cook, covered until they start to pop, about 10 minutes.

Mash the cranberries with a spoon and add sugar to taste, 1 TBSP at a time.

Don’t make it too sweet, you need the tarte cranberry sauce to cut through the rest of the richness on the table.

• 1 cup/200g cremini or other mushrooms, roughly chopped
• Half an onion, diced
• 2 cloves of garlic, minced or grated
• 1 tsp rosemary, chopped or crushed
• Black pepper
• 2 tsp miso
• 2 Tbsp. corn starch
• 1.5 C broth
• 1 Tbsp. soy sauce
• 1 tsp black vinegar 

Mix your broth, miso, corn starch, soy sauce and vinegar in a bowl, whisking to dissolve the miso. Set aside.

Warm some olive oil in a small pot and cook the onions until they’re translucent.

Move the onions to the and add in the mushrooms, cooking a few minutes, until they release most of their water.

Stir in the garlic, rosemary, and some pepper and cook for one more minute.

Turn the heat to low and pour your liquids into the post, stirring to make sure none of your veg is stuck to the bottom.

Simmer on low for another 5 minutes, it should thicken up right away. Keep warm until you need it!

• 2 lbs green beans
• 4 cloves of garlic, thinly sliced
• EVOO

Bring water to boil in a wide pan and parboil the green beans for 4 minutes. Drain.

Return your pan to the heat and warm EVOO and garlic on medium heat until fragrant.

Stir in the beans and toss to coat, sautéing until desired doneness.

• 6 cups / a bunch of kale, destemmed and torn into pieces
• 2-4 cups of cooked squash or pumpkin
• Salt and pepper
• 6 Tbsp. EVOO
• 2 Tbsp. yuzu vinegar, lemon juice, or your favourite vinegar
• 1/2 tsp Dijon mustard
• Nutritional Yeast

In a wide pan, warm your olive oil and add your squash, seasoning with salt and pepper.

After a few minutes, flip the squash pieces, add the kale into the pan, and cover over low heat to wilt the kale.

Mix your EVOO, vinegar and mustard in a jar, shaking vigorously to emulsify.

When squash is warmed and kale is dark and cooked, remove from pan and pour dressing over the mixture.

Sprinkle with nooch and any other crunchies you feel like including (croutons, nuts etc.)