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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

 

 

Don’t forget to add love, it makes all the difference!

Thanksgiving Ideas: Pumpkin Tart (Dairy Free)

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Pumpkin Tart

 

It’s true, home is where the heart is. My heart is always with my family. This pumpkin tart reminds me of all the yummy Thanksgiving meals my Mom and Grandma made during my childhood. Now that I’m lactose intolerant, I am so excited to have a dairy free version that actually tastes just as delicious!  Aren’t the Williams-Sonoma pie crust leaf cutters the cutest? I’m looking forward to creating many more leaf designs, but a heart seemed fitting for Thanksgiving.

Round Tart Pan With Removable Bottom

Fall Leaf Pie Punches

Ingredients:

1 (15 oz) can Libby’s 100% Pumpkin Puree

1 (11.25 oz) can Nature’s Charm Sweetened Condensed Coconut Milk

2 eggs, lightly beaten

1 egg beaten + splash of water, for egg wash

1/4 cup turbinado sugar

1 tsp cinnamon

1 1/2  store bought refrigerated pie crust

Pam Baking Spray With Flour

flour

1/2 tsp sea salt

Preheat oven to 350 degrees. 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 freezer 15 minutes. Cut second pie crust in half, place one part onto floured cutting board and refrigerate second half (for other use). Using the leaf pie crust cutter, cut out 10 leafs. Set aside.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, condensed milk and 2 eggs until combined well. Pour into tart shell. Place dough leafs in heart design on top of pumpkin filling. Paint with egg wash.

Place on a baking sheet. Bake for 45 minutes. Leaf cutouts should be slightly browned. Remove from oven and let cool 20 minutes. Refrigerate entire pan (outer ring and bottom) until ready to serve. When ready to serve, remove pans outer ring and place on serving tray.

 

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

 

Don’t forget to add love, it makes all the difference!

Thanksgiving Ideas: Honey Roasted Thumbelina Carrots

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Honey Roasted Thumbelina Carrots

I recently found these thumbelina carrots in the produce section and quickly became enamored! They are perfect for roasting.

Ingredients:

10-15 thumbelina carrots, washed

2 tbsp honey

extra virgin olive oil, enough to cover carrots

sea salt & ground pepper, to taste

 

Preheat oven to 400 degrees. Toss carrots in olive oil, honey and season with salt & pepper. Add to a foil lined baking dish and bake for 30 minutes. Flip carrots to other side and continue baking 30 minutes longer or until slightly browned and tender. Serve immediately.

 

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Thanksgiving Ideas: Rosemary Parmesan Mac & Cheese (Lactose Free)

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Rosemary Parmesan Mac & Cheese

It’s that time of year again…Thanksgiving! Add this side dish to your list of must haves!

 

Ingredients:

1/2 pound medium shells

3 cups parmesan, freshly grated

3 garlic cloves, minced

3 sprigs rosemary, chopped

2 cups lactose free milk

2 tbsp dairy free butter (I used Smart Balance Original)

2 tbsp flour

Splash of extra virgin olive oil

Sea salt & ground pepper

 

Preheat oven to 400 degrees. Boil pasta according to directions and drain. Set aside. Add splash of olive oil, garlic, and rosemary to skillet. Stir for 1-2 minutes over medium heat. Add butter to skillet and melt over medium heat. Whisk in flour 1 tbsp at a time to form a roux. Continue whisking while adding in milk. Whisk for 1-3 minutes or until liquid starts to thicken. Add in 1 cup parmesan at a time, combining until smooth. Season with salt & pepper. Remove from heat and combine sauce with shells. Spoon into 4 small ramekins and bake for 15 minutes or until slightly browned on top. Garnish with rosemary. Serve immediately.

Don’t forget to add love, it makes all the difference!

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.

Don’t forget to add love, it makes all the difference!