The holidays are an interesting time for new vegans or vegetarians and their families. Traditions rule, and that means stuffing, gravy, and all of the holiday trimmings. What to make for the plant-eaters? We’ve run into our fair share of less than inspired freezer aisle veggie “options”, and we’re here to say there is a better way!
Having lived in both the north and the south, we call it either dressing or stuffing interchangeably. Whatever your kitchen names it, the dish is a holiday staple… and it needs to be great! A perennial favourite for both our Thanksgiving or Christmas dinners, this vegan stuffing recipe combines fresh herbs, apple, and crunchy walnuts to pull the side-dish into centre stage. Vegans and vegetarians (and their hosts), sigh no more at the holiday dinner table! This will be the star of the show…
Whether it accompanies a traditional holiday bird or stands alone, this dressing is absolutely delicious. To make it a main meal of it’s own accord, prepare & bake it as described. When it’s time to remove the tinfoil, scoop the dressing into a fully baked fall squash or pumpkin, returning it to the oven under a low broil to crisp the top.
A generous helping each of delicious miso gravy and homemade cranberry sauce are essential, and together round out a new and wholesome take on traditional favorites.
Enjoy amongst your best friends and family!
Apple & Herb Thanksgiving Dressing
A delicious dressing made with whole grain bread, apples, walnuts & fresh herbs, perfect for your vegan or vegetarian Thanksgiving dinner. Easy to make and impress your guests! Serve with delicious miso gravy and homemade cranberry sauce.
- 8 cups of 1/2 inch whole grain bread cubes*
- 1.5 tbsp. olive oil
- 1 large onion (diced)
- 1 1/2 cups chopped celery
- 1 tbsp crushed garlic cloves
- 1 large apple (skin on, diced)
- 1.5 tbsp each of fresh sage (thyme and rosemary**)
- 1/2 cup walnuts (chopped)
- 2-3 cups low sodium vegetable stock
- Preheat oven to 375 F / 190 C
- Toast the bread cubes on a baking tray until golden and crunchy
- Heat up the olive oil in a heavy pan and sauté the onion, celery, garlic and apples until soft and fragrant.
- In a large bowl, mix the toasted bread cubes, sautéed mixture, fresh chopped herbs and walnuts.
- Pour over two to three cups of stock and combine well until the bread cubes have absorbed the liquid, and the stuffing forms together when pressed down.
- Place into a baking dish and cover with tinfoil, baking for 25 minutes.
- Uncover and bake for an additional 15 minutes or until the top is golden and crunchy.
*try a mixture of breads like walnut cranberry and whole wheat
**The fresh herbs really make this stuffing, if available the poultry herb blend is perfect to use
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At one of our favourite Italian restaurants, there is a secret. The food is absolutely stunning. The only problem is that the appetizers and salads are very large and topped with meats or cheeses that we find too heavy to accompany a main course.
One evening, while contemplating a starter the waiter commented “Sir, while not on the menu, perhaps you would enjoy the Secret Salad?”. He described it as perfectly simple. Consisting of the very freshest greens of the day, a super premium olive oil, lemon, salt and pepper, he assured me it would be the perfect light accompaniment to a full main course.
We agree, and have since adopted it as a house-favourite side salad which pairs well alongside pastas, casseroles, and risottos.
Give it a try tonight, and let us know what you think of the secret… but please… don’t tell!
The Secret Side Salad
This simple “secret” side salad brings light and fresh citrus and crisp greens as a great accompaniment to a full meal.
- 3-4 handfulls of garden-fresh greens
- 1 tbsp super premium extra-virgin olive oil
- 2-3 lemon wedges
- 1 good pinch of sea salt
- 1 good pinch of cracked pepper
- Thoroughly wash and dry the greens, tear into pieces
- In a mixing bowl, toss the greens with the olive oil, juice of one lemon wedge, and a pinch of sea salt
- Plate, and top with cracked pepper
- Serve, and squeeze the remaining lemon to taste
Greek lemon potatoes are a truly delicious way to eat your spuds, and the bright citrus notes bring a distinctly tart freshness.
Roasting these in a warm vegetable lemon stock is the secret to making them so moist. These are not your side dish of choice if you are in a hurry – they’re squarely in the slow food camp. Our favourite is to start them Sunday afternoon, where we can enjoy the smells of roast lemon and garlic throughout the home as we enjoy a glass of wine and prepare a couple meals for the week.
They might not be quick, but these greek lemon potatoes do not demand much attention beyond an occasional stir once in the oven. You’ll be well rewarded for the wait, and the leftover stock makes a magnificent base for soups or gravy.
Greek Lemon Potatoes
These Greek lemon potatoes make a delicious side dish for any Mediterranean meal, or as part of an impressive Greek Feast. Roasted until soft and tender throughout they are infused with a bright lemon flavor.
- 2 lbs 1kg mixed potatoes (approx 5-6 medium)
- 4 cups of vegetable stock
- 1/4 cup of olive oil
- 3 whole garlic cloves
- Juice and zest of 1 lemon
- 1/4 tsp Sea Salt and 1/2 tsp Black Pepper
- Pre-heat your oven to 400°F/200°C
- In a small stockpot, bring stock to a boil
- Cut potatoes into 1/8 wedges and place into a large casserole dish.
- Over the potatoes, pour the olive oil, garlic cloves, lemon juice, and lemon zest.
- Add the stock until it covers 3/4 of the the potatoes, and sprinkle lightly with salt and pepper
- Bake in the oven for 2 hours until tender, turning the potatoes occasionally. Some stock will remain.
- Serve with Tzatziki and other Greek essentials for a delicious meal.
Enjoy as a side with any Mediterranean meal, or for an impressive Greek Feast prepare along with Super Greens Spanakopita, Tzatziki and Greek Salad.
Let us know what you think below!
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