Gravy ( Yield 8 servings)
- Veggie broth 2 cups
- Onion powder 3/4 tsp
- Tamari 1 Tbsp
- Dijon mustard 1/2 tsp
- Nutritional yeast 2 Tbsp
- Rice flour 1/4 cup
- Purium essential golden mushrooms 1tsp
Instructions:
Boil veggie broth with tamari and onion powder. In a bowl add some of the hot liquid from veggie broth and mix well with the mustard, nutritional yeast and rice flour.
Add to the rest after the broth and whisk to the point that gets thick enough.
Green Salad ( Yield 4 servings)
- Mixed greens
- Pumpkin seeds
- Dried cranberries
- Apples 1 unit
- Vegan goat
Dressing:
- Balsamic vinegar 1 Tbsp
- Mustard 1/2 tsp
- Maple syrup 1 tsp
- Olive oil 2 Tbsp
- Salt/ pepper
- Purium Bio fruit 1 tsp
Instructions
Cut apple in slices and mix with the greens, pumpkin seeds, cheese and cranberries.
For the vinaigrette mixed the balsamic vinegar, with mustard and maple syrup, add oil little by little until dressing is emulsified.
Cornbread Stuffing ( Yield 8 Servings )
- Cornbread 1 recipe
- Yellow onion 1/2 unit
- Celery 3 sticks
- Carrots 2 carrots
- Vegan butter 2Tbsp
- Veggie broth 2 cups
- Nutritional yeast 1 Tbsp
- Thyme/Parsley
Instructions:
Sauté veggies with butter, add herbs, add veggie broth, nutritional yeast and cornbread (diced). Mix all the ingredients and put in a baking pan.
Bake at 375 F for 20-25 minutes.
Cornbread ( Yield 6 servings)
- GF all purpose flour 1 cup
- Instant polenta 1 cup
- Baking powder 1 Tbsp
- Salt 1/2 tsp
- Corn kernels 1/2 cup
- Dairy free milk 1 cup
- Maple syrup 1/4 cup
- Apple cider vinegar 1 tsp
- Coconut oil 1/4 cup
Instructions:
Mix the flour, polenta, baking powder, salt and corn kernels. Make a hole in the center
In another bowl mix the milk, maple syrup, vinegar and coconut oil.
Add liquid ingredients into the bowl with dry ingredients. Be sure to pour inside the hole previously created. Mix well.
Grease a 7 1/2 in X 7 1/2 in baking dish and incorporate the dough. Cook at 375 F for 30 minutes until golden brown.
Maple glazed carrots ( Yield 12 Servings)
- Carrots 10 units
- Olive oil 3 Tbsp
- Parsley 1 pinch
- Maple syrup 1 Tbsp
- Salt/ pepper
Instructions:
Preheat the oven at 400 F and cook for 25-30 minutes. Mixed olive oil, maple syrup, parsley. Brushed the carrots with the mix and bake until tender.
Vegan turkey ( Yield 5 Servings)
- Extra firm tofu 1 pack
- Tamari 2 Tbsp
- Olive oil 1 Tbsp
- Tomato paste 1Tbsp
- Miso Paste 1 Tbsp
- Poultry seasoning 2 tsp
Instructions:
Strain the tofu, and when is dried place it in a food processor with all the ingredients. Once all the ingredients are combined, place in parchment paper and roll into a cylinder shape and put in the freezer for 30 minutes to 1 hour.
Pre-heat oven at 375 F.
Place in a baking sheet and spray some oil. Bake at 375 F for 40 minutes.
Cranberry sauce ( Yield 9 Servings)
- Cranberry 4 cups
- Sugar 1 cup
- Water 1 cup
- Orange juice zest an juice 1 unit
- Purium Apothe Cherry 1 Tbsp
Instructions:
Mix all the ingredients and reduce until desired texture.
None bake pumpkin cheesecake ( Yield 6 Servings)
- Gluten free cookies 1 cup
- Purium Pumpkin spice protein 1 tsp
- Vanilla extract 1 tsp
- Cashews 1 cup
- Pumpkin puree 1/3 cup
- Coconut cream 1/4 cup
- None dairy milk 1/4 cup
- Maple syrup 1/4 cup
- Vanilla extract 1/2 tsp
- Purium Pumpkin spice protein 1 Tbsp
- Coconut cream 1can
- Stevia to taste
Instructions:
Crumble the cookies, mix with vanilla, and pumpkin Purium protein.
Blend Pumpkin puree with coconut cream, none dairy milk, maple syrup, vanilla extract and purium pumpkin spice protein.
Blend coconut cream with maple syrup, vanilla extract pinch of salt To assemble:
- Place one scoop of crumbled cookies in a 4oz cup
- Place one scoop of pumpkin mixture on top pf crumbled cookies
- Add whip cream on top
