Tag Archives: christmas

Sage & Roasted Garlic Mashed Potatoes

Every year around the holidays, I host a Plant Based Friendsgiving for the foodie friends in my life.  This year was a little bit different since moving to Nashville–not because we don’t have friends (We have a few!), but it has just been TOO chaotic and expensive to move up and get everything accomplished with the switch.  Plus, my hubby JUST started his job this December, so when I say it’s been crazy, I promise it’s been crazy.

We ended up hosting some new friends who just moved to Nashville a couple of weeks ago, and when I found out the wife was a vegetarian–I KNEW I had to make my traditional feast.  I had been craving Vegan holiday food like crazy, so it was so great to have a vegetarian to cook for!

I had some fresh herbs to use up, so I thought sage (one of my favorite fall herbs) would make a perfect addition to the mashed potatoes.  This recipe is the result!

sage-mashed-taters

These potatoes are light, fluffy, subtle but full of flavor, and truly satisfies holiday cravings.

I make these completely vegan (dairy free), but if you are not vegan, you could always sub regular butter/milk, or if you are nut-free, you could sub for another milk like hemp or flax seed milk. To roast garlic, I put the cloves in foil and drizzle with olive oil and bake at 350 degrees for about 30 minutes or until fragrant!

Don’t forget to serve with a tasty vegetarian gravy sauce!  I used a variation of this recipe, and it’s definitely a keeper!

Add these flavorful mashed potatoes to your holiday rotation!! You won’t be sorry!

Sage & Roasted Garlic Mashed Potatoes [Vegan]
 
Ingredients
  • 8-10 medium red potatoes, washed but not peeled
  • 6 sprigs of fresh sage
  • 2 cups unsweetened almond milk, plus some if necessary
  • ½ cup or 8 T of vegan butter (such as Earth Balance)
  • 6-8 cloves of garlic, roasted
  • ¾ t-1t salt
  • ⅛ t black pepper
Instructions
  1. In a small pot, add the milk, butter, and leaves from the sage (don't discard the stems). Set aside
  2. In a large pot, add water and sage stems and bring to a boil.
  3. Add potatoes to the boiling water.
  4. Boil for around 20-25 minutes or until tender enough to poke through easily with a fork. You don't want any resistance!
  5. Meanwhile, heat milk/butter until almost boiling. Turn heat off and let the flavors gel while the potatoes are cooking.
  6. Drain potatoes in a strainer and return to the pot, discarding the sage leaves. Mash with a fork or potato masher (or for a more creamy texture, use a mixer or hand mixer).
  7. Remove the sage leaves from the milk/butter with a small strainer.
  8. Add milk/butter mixture, garlic, and spices to the mashed potatoes and keep mashing until you reach desired consistency.
  9. Adjust spices/milk to your liking.
  10. Serve with gravy and enjoy!

*Adapted from this recipe!

 

 

 


Sawyer’s Sweet Creamed Corn

**For new readers who don’t know, Sawyer is my 5 year old son who was diagnosed with Eosinophilic Esophagitis at 15 months old.  He has had EGD (scopes) every 8-12 weeks for almost 4  years, and has 6 safe foods (ingredients) he can eat.**

I developed this recipe over the years as something fun for Sawyer to eat, but we quickly learned that it was a favorite for many people!

corn

Once, at a family gathering, I made a large dish of this and put it on the potluck line.  To our surprise, there were no leftovers. Who would have thought a dish with so few ingredients would be a hit?!

I use ingredients Sawyer can eat, but feel free to change them up.  His taste buds are different than a lot of people so you may need to adjust ingredients based on your own preference or how “soupy” you want the creamed corn to be! We use avocado oil in this recipe because avocado is one of the foods Sawyer can eat, but I also love using it because it has a buttery flavor!  It’s also VERY good massaged into kale when you make a kale salad.  I get a large bottle of it at Costco for a great price.

This would definitely be a great side dish for Thanksgiving or for any other gatherings where you need to take some comfort food.

Enjoy!

Sawyer's Sweet Creamed Corn
 
Ingredients
  • 2 10 oz bags of frozen organic corn
  • 2 T avocado oil (or sub other oil or butter)
  • ½ cup plus 2 T unsweetened almond milk (or sub other milk)
  • 1 T raw honey
  • 1 t sea salt
  • dash of pepper
Instructions
  1. In a pot, heat avocado oil.
  2. Add frozen corn and stir until soft (about 5 minutes).
  3. Put half or a little more than half of the corn in a food processor and pulse until smooth.
  4. Add the pureed corn back to the pot with the other corn.
  5. Add the almond milk, honey, and salt & pepper. Stir until combined.
  6. Taste and adjust ingredients if necessary.

 


Last Minute Christmas Recipes

I like to call myself a planner.  But let’s be real.  I still consider myself a mom of three little crazies, so who has time to think beyond one day?  Not me.

I thought I’d share with you the agony that procrastination brings.  When you realize you need allergy friendly cookies for Santa AND you forgot about your kids stockings on Christmas Eve.  We’re in the mountains, and I’ve sent my husband on an hour long trip to Wal-Mart to buy crap we’ll probably throw away.  But, hey, stockings are important, right? RIGHT.

In case you are like me, and need a few last minute ideas for your get togethers, I’ve listed some of my favorite recipes for Christmas Eve & Christmas.

Good luck–and take solace in knowing you truly aren’t alone.  Happy Procrastination!!

Snacks:

It’s fun to have snacks hanging out around the house during the season.  Not that we’re hungry, but it’s certainly a day (or two) to let loose and have a little fun.

1. My all time favorite homemade snack.  These are Sweet & Spicy Bar Nuts from Oh She Glows:

http://ohsheglows.com/2014/02/17/smoky-spicy-nut-sesame-and-coconut-bacon-bar-nuts/

2. Continuing the sweet n salty thang….I love this popcorn from 100 Days of Real Food!

http://www.100daysofrealfood.com/2011/12/12/recipe-cinnamon-glazed-popcorn-mix/

3.  These are great to eat by the handful but also great as salad toppers.  From me.  Cause I actually did share recipes once upon a time 😉

http://thrivetolive.com/mustard-roasted-chickpeas/

 

Sides:

I do wish I had some wisdom for you on how to bake your turkey.  But since I’m plant-based and all, I have no idea how to help you out.  I’ve actually never baked a turkey in my entire life.  I’m hoping you’ve got a good recipe, or a good friend doing it for you!  I’ll share some of my favorites to accompany–or if you’re plant based like me–throw these all on a plate and make a meal of it!

1.  My absolute favorite.  Are you seeing a pattern?  Yeah, the sweet & spicy [salty] combo is my THING.  These carrots make me happy.  Vegan?  Leave off the goat cheese or replace with a nut-based cheese.

http://thrivetolive.com/sweet-salty-roasted-carrots/

2.  I’m almost embarrassed to post the next recipe.  Because I’m fairly certain it’s another sweet & spicy one. But THESE BRUSSELS SPROUTS.  Y’all.  Try them.

Sweet & Spicy Brussel Sprouts

3. I’m not a sweet tater casserole kind of girl, mostly because I’m still on the fence about that texture.  But crispy sweet tater fries?  YES, SIR.  I make these over the traditional every time.

Sweet Tater Fries

 

Sweets:

1.  Cookies for Santa.  It’s the first year in a long while Santa is getting cookies from the Hydricks.  McCall has a rice flour, sugar, goat butter cookie and I use this recipe as a base to make Sawyer & Beckham an almond meal, cornstarch, honey cookie.  Yay for this year!

http://detoxinista.com/2015/12/vegan-paleo-iced-sugar-cookies/

2. Pumpkin bread.  Perfect for a snack and for breakfast the next morning. Smothered with butter of course! Plus, it’s vegan AND gluten free, so if you’re allergy friendly, SCORE. PS, if you ever need a recipe, this website is my go-to.  I haven’t made a bad one yet.

http://minimalistbaker.com/1-bowl-pumpkin-bread-v-gf/

3. Can I admit I’ve never had Pecan Pie?  I know, I know, it’s the same look I get from Starbucks lovers when I say I’ve never had a cup of coffee. So, I feel bad that I can’t share my favorite pie recipe.  But I’m much more of a snack-y eater.  So this chocolate bark hits the spot. Maybe add some crushed peppermint and you’ve had a Christmas win.

http://ohsheglows.com/2015/03/18/crazy-good-coconut-oil-chocolate-bark/

 

Don’t waste any more time! Brave the stores.  Enjoy your day.  Soak in Christmas and the One who came to save.  Merry Christmas to all!


Green Bean Casserole

Final

I originally heard about this all-vegetable based green bean casserole from the amazing Detoxinista.  It’s such a clever idea–almost pure genius.

But I have to admit, when it’s holiday season, my nostalgia kicks in, and I really do just need a little more butter, Paula Deen style.

While I LOVE Detoxinista’s recipe (and really, all of hers!), I felt as if her version lacked a punch of flavor….

And when I’m feeding non-clean eating friends (or anyone really!), I don’t want them to miss out on all the flavor they can have!

So, I ventured back to the Paula Deen recipe I made years ago, and merged these two loves together to make a clean, yet flavorful side dish that will satisfy your casserole craving without the junk.

You can most certainly serve this to any type of guest, and it’s sure to please!

Inside

A note about some ingredients:

-You don’t have to peel the parsnips. Yay!

-Nutritional yeast can be found at any health food store (I buy from the bulk bins), but you can also get it at Kroger in the organic section near the flours and baking stuff.  It is a yellow flaky yeast that helps give non-dairy dishes a cheesy flavor. It sounds weird and might look weird, but it sure doesn’t taste weird!

-I use frozen green beans to make it easier–but you pick whether you buy whole or cut green beans–to your liking here!

Green Bean Casserole
 
Ingredients
Onion Topping:
  • 2 large onions, peeled and sliced
  • 1-2 coconut oil
  • salt, to taste
Green Beans:
  • 1 lb frozen green beans
  • 3 cups vegetable broth
  • 1 cup water
Filling:
  • 1.5 cups parsnips, chopped
  • 8 ounces mushrooms
  • 1 cup unsweetened almond milk
  • 3 T nutritional yeast
  • 2 T vegan butter, melted
  • 1¼ t sea salt
  • 1 t garlic powder
  • ¼ t black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the coconut oil in a large pan over medium heat.
  3. Add onions and stir. Since you are caramelizing the onions, they will cook for about 40 minutes.
  4. Continue cooking over medium or medium-low heat for about 20-25 minutes, stirring occasionally. Keep the onions spread out on the pan, as to cook evenly. Add a small amount of water to prevent sticking if necessary. Do not let the onions brown too much--reduce heat if so.
  5. After the 20-25 minutes, sprinkle a pinch of salt on the onions, reduce heat to low, and cook for 15-20 minutes longer, stirring occasionally. Watch carefully so they don't get burned. They are supposed to be caramelized, not burned.
  6. Meanwhile, put the vegetable broth and water in a large pot and bring to a boil.
  7. Add green beans, and boil for 8-10 minutes, until desired consistency. They don't get much softer in the oven, so make sure they are the way you want them for the casserole.
  8. Once the beans are finished cooking, use a slotted spoon to transfer the green beans to an 8 x 8 baking dish, leaving the leftover liquid in the pot. Set dish aside.
  9. Next, put the chopped parsnips in the leftover liquid, bring to a boil. Reduce heat to low, cover, and cook for about 8-10 minutes.
  10. Meanwhile, in a small pan, saute mushrooms over medium heat until juices have been released, about 6 minutes.
  11. Drain parsnips. Combine parsnips, ½ of the sauteed mushrooms, and all other filling ingredients in a blender and blend until smooth.
  12. Add the remaining mushrooms to the green beans and stir to combine.
  13. Pour the filling mixture over cooked green beans and stir.
  14. Put the caramelized onions on top of the mixture evenly.
  15. Bake at 375 degrees for about 30 minutes or until bubbly and heated through.