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Thanksgiving Ideas: Pumpkin Tart with Decorative Crust (Dairy Free)

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I might have gotten a little carried away with the leaves, but I just love them! Seriously, how adorable is this pumpkin tart? I’ve owned these leaf punches for a few years. Initially, I created a tiny heart design. I’ve always wanted to cover an entire pie with them though. It is time consuming but well worth it!

 

Ingredients:

1 15oz can Libby’s Pure Pumpkin Puree

1 cup Oatly Oat Milk

2 Egg Whites

1/4 cup Turbinado Sugar

1 tsp Cinnamon

1/2 tsp Sea Salt

3 Pillsbury Pie Crust    (2 crusts for leaves, 1 for tart bottom)

1 Egg White + Splash of Water, for Egg Wash

Pam Baking Spray made with Flour

Flour

 

Preheat oven to 350 degrees. Place pie crust onto floured cutting board. Using the leaf pie punches, cut out 55 leafs. Line baking sheet with parchment paper. Turn tart pan upside down on parchment paper and trace outside edge with a marker. Place second sheet of parchment on top, you should be able to visualize the circle through this piece of parchment. Lay leaf cut outs, overlapping, around the edge of the circle. Next, lay leaf cut outs in heart shape in center of the circle. Add additional leaf cut outs underneath heart shape to fill in any unused space. Make sure all leaves are overlapping. Gently paint leaves with egg wash. Carefully remove parchment paper with marking. Bake this leaf topper separately for 45 minutes or until leaf cutouts are slightly browned. Remove from oven and let cool completely.

While the leaf topper is baking, prepare tart pan and pumpkin mix. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in refrigerator.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, oat milk, and egg whites until combined well. Pour into tart shell. Place on a baking sheet. Bake for 45 minutes. Remove from oven and let cool 20 minutes.

Refrigerate entire pan, outer ring and bottom, and until ready to serve. When ready to serve, remove pans outer ring and place on serving tray. Gently lay leaf topper onto tart. Prepare yourself for oohs and ahhs. This one is a beauty!

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

Round Tart Pan with Removable Bottom

Fall Leaf Pie Punches

 

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Thanksgiving Ideas: French Green Beans with Mushroom Cream (Vegan)

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It was raining cats and dogs last night, so I decided to try out this new recipe. I’m attempting to make my favorite holiday recipes vegan. I love oat milk, and that’s what I used to create this sauce. If you prefer a different milk alternative, definitely use what you like. I was pleasantly surprised with this mushroom cream sauce! It’s incredibly delicious on it’s own, but also perfect over green beans. Next time I make this I’ll add in some onions. I hope if you’re lactose intolerant or vegan this recipe helps you have a happy holiday!

 

Ingredients:

16 oz Earth Exotics French Green Beans

2 8oz container Baby Bella Mushrooms, cleaned and halved or quartered

5 cups Oatly Oat Milk

McCormick Sea Salt & Black Peppercorn

 

Add mushrooms to non stick pan, cook over medium heat until slightly browned. Continue over medium heat and add oat milk. Add salt and pepper, to taste. Constantly stir until sauce starts to thicken. You will know your sauce is thickened and ready when you can slightly see the bottom of the pan as you stir. Turn stove top off. Add in green beans. Mix together well. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

Non Stick Cookware

 

 

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Thanksgiving Ideas: Stuffed Portobello Mushrooms (Vegan)

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I have never, ever cooked a Thanksgiving turkey. Honestly, I’ve always just been a side dish lover when it comes to this holiday. This year though, I wanted to create a vegan main dish. In my opinion, this stuffed portobello cap beats any turkey!

Ingredients:

1 Sweet Onion, diced

1 cup Celery (Approximately 3 stalks), diced

1 sprig Rosemary, leaves rinsed, removed from stem and diced

6 Large Portobello Mushroom Caps, cleaned with stems and gills removed

3 cups  Pepperidge Farm Herb Seasoned Stuffing

2 cups Low Sodium Vegetable Broth

 

Preheat oven to 400 degrees. Add mushroom caps, stem side facing up, to a parchment lined baking sheet. Bake for 15 minutes.

While the mushrooms are in oven, prepare stuffing mixture. Saute onion, celery and rosemary over medium heat until tender. Once tender, pour in vegetable broth and simmer for 3 minutes. Remove from heat and stir in stuffing mix.

Remove mushrooms from oven, add stuffing mixture to each cap. Return to oven for 25 minutes or until stuffing is slightly browned. Serve immediately.

 

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

 

Non Stick Ceramic Cookware Set, Copper

 

 

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Parmesan Stuffed Mushrooms

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Parmesan Stuffed Mushrooms

 

Great for a holiday party…or any party for that matter! I do like to stock up on the Pepperidge Farm stuffing during this time of year. I usually find it in stores during November and December.

 

Ingredients:

1 package baby bella mushrooms, cleaned and stemmed

3/4 cup parmesan, freshly grated

1/2 cup Pepperidge Farm Herb Seasoned Stuffing

extra virgin olive oil

parsley (I use Gourmet Garden, lightly dried parsley.)

sea salt & pepper

 

Preheat oven to 400 degrees F. Mix bread crumbs, 1/2 cup parmesan, parsley, salt & pepper and 2 tbsp olive oil in a large bowl. Line a baking sheet with foil. Arrange all mushroom caps onto baking sheet and add a light layer of parmesan into bottom of mushroom. Spoon in stuffing, drizzle with olive oil and top with leftover parmesan. Bake for 20-25 minutes.

 

Please note, this content uses referral links for products I have used and loved.

 

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Thanksgiving Ideas: Parmesan Potato Gratin (Lactose Free)

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Parmesan potato gratin

Looking for a lactose free side dish to serve with your Thanksgiving meal? I’ve got just the thing…

Ingredients:

2 lbs russet potatoes, peeled and sliced (1/8 inch thick)

1 1/2 cups lactose free 2% milk

3 cups parmesan, freshly grated

3 sprigs of thyme

1/2 tsp nutmeg

sea salt & pepper

butter substitute (I use Benecol)

parsley, for topping

 

Preheat oven to 400 degrees. Butter casserole dish and set aside.

Heat lactose free milk, thyme, nutmeg and salt & pepper in a large skillet for several minutes. Remove thyme and gently add potatoes to cream mixture, coat thoroughly. Add a layer of cream to casserole dish, then a layer of potatoes. With each layer, add a generous amount of parmesan and some seasoning. Top with remaining parmesan and parsley. Cover with foil  and lift one corner. Bake for 1 1/2 to 2 hours or until top is browned.

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Thanksgiving Ideas: Roasted Cipollini Onions

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Roasted cipollini onions

I seriously can’t imagine life without these perfect little onions! I use them all the time, whether its roasting or putting them in a sauce. They are simply the best piece of produce I have ever found! Obviously, you can tell I have a great passion for these onions and I hope after trying this recipe that you do too!

Ingredients:

2 packages “Melissa’s Produce” cipollini onions (Tip: Place in freezer for 10 minutes prior to cutting them, it will reduce the tear inducing fumes.)

extra virgin olive oil

sea salt & pepper

dried parsley

 

Preheat oven to 400 degrees. Remove peel and outer layer of onion. Place on a foil lined baking sheet. Pour olive oil over onions and coat well. Sprinkle sea salt, pepper and parsley over onions. Roast in the oven for at least 15 minutes on each side or until onions start to caramelize. Serve immediately.

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Thanksgiving Ideas: Green Bean Casserole (Lactose Free)

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Green Bean Casserole

I recently had to take lactose out of my diet, much to my dismay. It’s been a challenge to recreate my holiday favorites but I think I hit it out of the park with this recipe!

Ingredients:

42.5 oz canned cut green beans, drained

8 oz/1 container baby bella mushrooms, cleaned and quartered

4 cups lactose free milk

6 oz french fried onions

2 tbsp flour

extra virgin olive oil

sea salt &  ground pepper

 

Preheat oven to 350 degrees. Clean mushrooms off with a damp paper towel and then quarter. Add to skillet with a splash of olive oil over medium heat. Cook until tender or slightly browned. Continue over medium heat and add lactose free milk. Whisk in flour, 1 tbsp at a time. Add salt and pepper, to taste. Continue whisking until sauce starts to thicken. You will know your sauce is thickened when you can slightly see the bottom of the pan as you whisk. Turn stove top off. Add in all green beans and 1/2 french fried onions. Mix together well. Pour into 2 quart baking dish and bake 30 minutes. Top with remaining french fried onions and bake 5-10 minutes longer until onions are browned.

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