The holidays are here with family dinners and parties. Cooking for multiple diets can be challenging. Here are some of my favorite recipes to help you cook for your vegan friends and family.
Roasted Cauliflower with White Wine-Cream Sauce
Recipe Courtesy of VegNews Magazine December 2016
1 Large head cauliflower
1 ½ Tablespoons olive oil
1/8 Teaspoon salt
1/8 Teaspoon pepper
For the Sauce:
2 ¼ Cups water
¾ Cup white wine
2/3 Cup raw cashews, soaked for 2 hours, then drained
4 Garlic cloves, minced
¼ Cup nutritional yeast
2 Teaspoons salt
¼ Cup minced parsley, for garnish
Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with cooking spray.
For the cauliflower, remove any leaves and carefully trim stem. Using a large knife, cut cauliflower into 4 large sections. Lightly brush with olive oil and sprinkle with salt and pepper. Bake for 30 minutes until golden brown.
While the cauliflower is roasting, make the sauce. In a blender add water, wine, cashews, garlic, yeast, and salt; blend until smooth and creamy. Pour into a saucepan and heat over medium-high; cook 5 minutes or until creamy.
To serve, pour ½ cup sauce on plate and place roasted cauliflower on top. Sprinkle with 1 tablespoon parsley.
Smashed Potatoes with Garlic Aioli
2 Lbs potatoes
2-3 Tablespoons olive oil
Salt and pepper
2 Teaspoons garlic powder
1/3 Cup parsley, minced
1 Ripe avocado, halved and pitted
2 Garlic cloves
½ Tablespoon lemon juice
¼ Cup vegan mayonnaise
Salt and pepper
Add potatoes to a large pot and cover with water. Turn heat to high. Bring to a boil, reduce heat to medium. Simmer 20-25 minutes, until potatoes are fork tender.
Preheat oven to 450°F. Drain potatoes, set aside 5 minutes to cool.
Set potatoes on an oiled baking pan. With a mug or metal measuring cup, smash the potatoes flat. Drizzle olive oil on top; sprinkle salt, pepper and garlic powder over tops.
Roast for 25-30 minutes, until golden.
Prepare aioli: add garlic to a food processor until minced. Add remaining ingredients; process until smooth.
Remove potatoes from oven. Sprinkle with parsley. Top with aioli before serving.
Sweet Potato Casserole
5 Lbs yams (4-5 large)
1 ½ Tablespoons vegan butter
1 ½ Tablespoons coconut oil
2 ½ Tablespoons maple syrup
¾ Teaspoon cinnamon
1/8 Teaspoon freshly ground nutmeg
½ Teaspoon salt
1 1/3 Cups pecans, chopped
1 Teaspoon cinnamon
¼ Teaspoon salt
2 Tablespoons coconut oil, melted
Peel and chop potatoes. Put in a pot, cover with water. Boil for 20 minutes, or until fork tender. Drain and set aside.
Preheat oven to 350°F. Grease a casserole dish.
Prepare topping: combine ingredients. Set aside.
Mash potatoes with butter and oil. Stir in syrup, spices, and salt. Spoon mixture into dish.
Sprinkle crumble on top. Bake for 20-25 minutes.
1 Can coconut milk
3 Cups almond milk
½ Cup Agave
2 Tablespoons lemon juice
½ Teaspoon vanilla extract
1 Teaspoon freshly ground nutmeg
¼ Teaspoon cinnamon
1/8 Teaspoon ground cloves
Blend all ingredients. Sprinkle with additional nutmeg before serving.
Vegan Peanut Butter Fudge
½ Cup vegan butter
2 Cups brown sugar
½ Cup non-dairy milk
1 Cup peanut butter
3 Cups powdered sugar
In a saucepan, heat butter until melted. Add brown sugar and milk and cook over medium heat until mixture comes to a hard boil.
Set timer for 2 minutes. Stir constantly.
Remove from heat – stir in peanut butter and powdered sugar.
Pour into an 8x8 tray covered with wax paper.
Let cool completely (up to 6 hours) before cutting.
CJ LaRose is a Senior Supervisor and Bookkeeper at The Healthy Grocer. She is passionate about gardening, living a healthy lifestyle, and helping bees.