Roasted Brussels Sprouts
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
This is a creamy and thick vegan brown gravy which is excellent with the vegan 'meat' loaf, vegan mashed potatoes, or vegan biscuits. This gravy is so yummy, any meat-eater would enjoy it.
Wild Mushroom Stuffing
The stuffing of the Pacific Northwest! You can fill your turkey with this stuffing, or bake it separately.
Spinach Pomegranate Salad
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Pumpkin Roll Cake
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Butternut and Acorn Squash Soup
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Basic Mashed Potatoes
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
How to Make Vegetarian Gravy
Want to make gravy without using any animal products? Here's how to create vegetarian gravy with great flavor, consistency, and color.