November 28, 2024December 26, 2024 by betsy

Pimento Cheese with Smoked Almonds & Scallions (vegan & plant-based)

Though you can leave it out, the recommended secret ingredient in this luscious pimento cheese spread–is…wait for it…riced cauliflower!

Why you ask? This recipe I used to love tastes like too much of a good thing to me now, including salt. The cauli stretches the spread, making it less rich and salty while adding texture without changing the irresistible tangy and smoky flavor. But feel free to make it without if desired.

I enjoy it on celery sticks, crackers, or, here, cooked sweet potato rounds.

Pimento Cheese with Smoked Almonds & Scallions (vegan & plant-based)

8 ounces shredded plant-based cheddar-style cheese
Optional: 10 ounces frozen riced cauliflower, cooked according to package directions, and cooled
1-4 ounce jar diced pimentos, drained
3/4 cup smoked almonds, finely chopped
1 bunch scallions or green onions, trimmed and thinly sliced
3/4 cup plant-based mayonnaise, or to taste for desired texture
1/8 teaspoon garlic powder
Pinch sea salt if needed
Freshly ground black pepper to taste (I like lots of pepper)

In large bowl, stir together all ingredients until completely combined. Adjust mayo and seasoning as desired. Refrigerate, covered, until serving time.

Note: The spread in photo was made without pimentos, as I didn’t have any, and it was still delicious.

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November 27, 2024December 26, 2024 by betsy

Roasted Brussels Sprouts and Butternut Squash Salad with Orange-Maple Vinaigrette (vegan & plant-based)

Vegan Roasted Brussels Sprouts and Butternut Squash Salad with Orange-Maple Vinaigrette

Yield: 4 to 6 servings

Best. Thanksgiving. Salad. Ever.

Here, I combined most of my favorite seasonal ingredients into one scrumptious salad that happens to be low fat–with no added oil–and oh-so-low calorie.

12 ounces shaved Brussels sprouts
12 ounces diced butternut squash
1/4 cup dried cherries
1/4 cup pecan haves, roasted for 5 minutes at 350 degrees or until lightly toasted
Sea salt and freshly ground black pepper
Juice of 1 large orange
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup

Prrheat oven to 450 degrees. Spread brussels sprouts and butternut squash on a large rimmed baking sheet and roast for about 20 to 25 minutes or until slightly caramelized. Place in a large bowl, add dried cherries and pecan halves, and season with salt and pepper. Whisk together orange juice, vinegars, and maple syrup, drizzle over salad, and toss gently to coat. Refrigerate until serving time if necessary. Best served slightly warm or at room temperature.

Happy Thanksgiving!

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November 3, 2024November 10, 2024 by betsy

Healthier Banana Pudding (plant-based & vegan)

Healthier Banana Pudding (plant-based & vegan)
Yield: 2 servings

Made with Silk brand Greek yogurt–so thick, creamy, tangy, not too sweet, and loaded with protein–this dessert is quick, easy, tastes indulgent, and is fun to serve and eat.

2-5.3 ounce containers plant-based Silk Greek style vanilla yogurt (make sure it is Greek style)
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
2 bananas, thinly sliced; reserve 2 slices
1/2 cup + 2 tablespoons non-dairy whipped topping Cocowhip

In small bowl, stir together yogurt, sugar, and extracts. *Spread 1/3 yogurt mixture in small clear bowl, top with one sliced banana. Repeat both layers, spread with the last third of yogurt, and then with 1/2 cup non-dairy whipped topping. Top with a dollop of 2 tablespoons more non-dairy whipped topping, 1 tablespoon plant-based graham cracker crumbs, and garnish with reserved 2 slices banana and nuts if desired. Serve immediately or refrigerate until serving time.

*Alternatively, prepare in two clear glass bowls or glasses, like a martini glass or Mason jar. And consider arranging some of the banana slices against the sides of the glass bowl as in the photo below.