Holiday Dinner Party Meal

Fall Kale Salad

·        2 bunches of Kale

·        ¾ cups of olive oil (or more if it seems dry for your taste)

·        ½ of red onion chopped

·        1 cup of Nutritional yeast

·        the juice of 2 lemons

·        sea salt and red pepper to taste

·        1 tbsp of garlic powder

·        8 oz bag of sun dried tomatoes

Combine all ingredients. Massage kale generously with hands. Refrigerate for 30 minutes and enjoy. (serves 8)


Cauliflower Mash

·        1 head of Cauliflower

·        1/2 cup of non dairy milk

·        3 tbsp of Earth Balance

·        ½ cup of olive oil

·        ¼ cup of chives

·        the base of 1 leek chopped

·        sea salt and garlic powder to taste

Preheat oven to 425. Chop cauliflower and steam on top of stove until it breaks apart.  Transfer to bowl and mash with a potato masher. Add Earth Balance and seasonings. Chop trimmed leeks and cover with Olive oil in a shallow pan. Roast leeks in oven for 15 minutes. Top the mash with the leeks and chives. Serve and enjoy. (serves 6)


Collard Greens

·        2 bunches of collards

·        1 sweet onion

·        2 mini peppers

·        1 tbsp of ACV

·        ½ cup of olive oil

·        sea salt and red pepper to taste

·        1 tbsp of molasses

·        (optional) a few dashes ofliquid smoke

Chop collards and onions thin. Dice peppers. Heat a large pan with olive oil to medium. Combine all ingredients and sauté until soft and the collards are bright green.  Add remainder of ingredients and cover until tender. Serve hot and enjoy. (serves 8)


Sweet Chili Brussels Sprouts

·        1 lb bag of Brussels

·        ¾ cup of olive oil

·        sea salt to taste

·        1 cup of sweet chili sauce (a bottle is fine)

Chop brussels sprouts into quarters. Heat olive oil in a large pan on medium high.  Cook sprouts until they brown on each side. Turn off heat and add sauce and sea salt. With a long spoon toss sprouts in the pan. Serve warm and enjoy. (serves 6)


Sweet Potato Casserole

·        3 large sweet potatoes

·        1 stick of Earth Balance

·        ½ cup of coconut milk

·        ½ to 1 cup of cane sugar (depending on your taste)

·        the juice of 1 lemon

·        1tbsp of vanilla flavoring

·        2 tsps of cinnamon

·        1 bag of vegan marshmallows


Crumble Topping

·        1 cup of unbleached flour

·        1 cup of cane sugar

·        1 stick of Earth balance

Blend cold Earth Balance with other ingredients. Cut in with a fork until it resembles crumbs.

Preheat oven to 400 degrees. Peel potatoes and chop into large pieces. Heat a large pot of water on high.  Add potatoes and turn heat down a bit once they are boiling. Once potatoes are soft turn them off and drain. In a large bowl combine all ingredients except ½ of the margarine and the bag of marshmallows.  Whip ingredients until smooth. Put the potato mixture into a standard pan (9 inch).  At this point you can add the crumble mixture. Bake for about 15 minutes. If you choose the marshmallow mixture instead, remove the pan and top with marshmallows and pieces of remaining butter. Bake 10 minutes more. Cool on a rack and enjoy. (serves 10)