sage and pumpkin seed encrusted gardein™
with cranberry cabernet sauce

for the cranberry cabernet sauce...heat the oil in a sauté pan. add the shallots and sauté for 3 mins. add the thyme and cranberries and sauté for 2 minutes. season with salt and pepper. add the cabernet and scrape the bottom of the pan, then reduce the liquid by half.

add the stock and reduce by half. mix the arrowroot with the water and add to the pan. stir well and continue to cook for 2 mins. turn heat off and whisk in the vegan butter 1 tbsp. at a time. remove thyme stems.

for the cutlets...in a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated. (thaw the frozen gardein™ scaloppini) dredge each gardein™ cutlet in flour, then dip into the soy milk and then into the panco breadcrumbs. sauté on each side until browned and crisp.

wild mushroom stuffing cakestop

6 servings 15 min prep 25 min cook

in a large sauté pan, heat the vegan butter and sauté the onions and celery for 3 minutes. add the mushrooms and dried herbs and continue to cook for 5 mins.

add the cubed bread and turn off the heat. add the stock and gently toss. let sit off the heat until most of the liquid has been absorbed by the bread.

fill a muffin pan with the stuffing, packing each section tightly, and bake in a 350°f oven for 15 mins.

green beans with fresh cranberriestop

6 servings 15 min prep 15 min cook

bring a pot of salted water to a boil. add the beans and cook for 3 to 4 mins. drain the beans in a colander and hold under cold running water to stop the cooking process.

blot the beans with a paper towel to remove the excess water. put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper. toss to coat well. cook until heated through.

creamy chive mashed potatoes top

6 servings 20 min prep 20 min cook

pre-prep tip! need to soak raw cashews overnight! (or , if you’re short on time, use soy milk instead)

for cashew cream...soak 2 cups of raw cashews overnight.

add the soaked cashews to a blender and fill with water sufficient to cover the cashews by 1". blend on high for 2 mins.

tip: if not using a professional high-speed blender, you might need to strain the cream through a fine-mesh strainer or cheesecloth. can substitute soy milk for cashew cream if needed.

for the mashed potatoes...place the potatoes in a large pot and cover with water. bring to a boil and cook for 20 mins.

drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth.

serve hot.

sweet potato biscuitstop

8 biscuits 20 min prep 20 min cook

sift together the flour, baking powder and salt in a mixing bowl. cut in the margarine until well incorporated. add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough. roll the dough out on a floured work surface to ½" thickness.

cut out biscuits of desired size. bake in a preheated 400°f oven on a greased baking sheet for 12 to 15 mins.

apple bavarian tortetop

6 to 8 servings 20 min prep 25 min cook

preheat the oven to 400°f.

oil a 9" springform pan.

in a skillet over medium heat, melt 1 tbsp. of vegan butter. toss the apples with the brown sugar and cinnamon and sauté for 2 to 3 mins. drain off and reserve the liquid.

cream together a ½ cup margarine, 1/3 cup white sugar, ¼ tsp. vanilla, and the flour. press the crust mixture into the bottom of the springform pan. set aside.

in a food processor, blend together the non-dairy cream cheese, lemon juice, ½ tsp. vanilla, cornstarch, and the remaining ¼ cup sugar. pour this mixture over the crust and spread the apples on top.

bake for 10 mins. drizzle with a couple spoonfuls of the reserved apple liquid, avoiding the edges of the pan, and continue baking for 25 mins.

sprinkle almonds over the top of the torte. continue baking until lightly browned. cool before removing from the pan.