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Plant Focused Feast

We are SO excited for you all to try these recipes. We’ve created the most insane plant focused feast that was inspired by Thanksgiving, but you can really make these anytime…especially when the weather gets colder. They’re super grounding. So delicious. And honestly really easy to make. We’re so passionate about finding healthy alternatives to traditional recipes which is why we’re so thrilled to share this entire menu with you! For full video, click here.

Alex’s Mom Butternut Squash Soup

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE): 

  • Two butternut squash
  • One acorn squash
  • 1 yellow onion 
  • 2 cloves of garlic 
  • A few carrots 
  • 2 tbsp of maple syrup
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tsp of salt 
  • 2 Bay leafs
  • Pinch of Red pepper flakes
  • ¼ tsp of paprika
  • 3 cups Vegetable broth

PROCESS: 

  1. In a roasting pan at 400 degrees add two butternut squash, two acorn squash, 1 yellow onion, 2 cloves of garlic and a few carrots
  2. Once the ingredients are added, sprinkle them all with maple syrup, cinnamon, nutmeg, salt + pepper.
  3. Surround with water and cover to steam
  4. Once the vegetables are roasted, scoop everything out of the pan and add to a pot with vegetable broth 
  5. Move to the ingredients from the pot to a blender and then blend
  6. Once ingredients are blended, add the pure back to the pot
  7. Add vegetable broth to the pot to get the desired consistency 
  8. Add two bay leafs, pinch of red pepper flakes and a dash of brown sugar (optional)
  9. Let simmer and voila!

*Crisp sage leafs, sliced apple and sprinkle cinnamon for garnish on top 

Crudité

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

PROCESS:

  1. Arrange on tray and enjoy!

Alex’s Artichoke Hearts + Dip 

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

Artichokes

Dip

PROCESS:

Artichokes

  1. Cut artichoke hearts in half (we used organic canned artichokes for this!)
  2. In a bowl mix your choice of flour, salt, pepper & garlic powder 
  3. Lightly coat your artichoke hearts 
  4. Heat pan with avocado oil and vegan butter 
  5. Lightly sauté your artichokes until brown 
  6. Set aside once done and sprinkle with sea salt

Dip

  • Sauté 1 whole diced yellow onion & 3 chopped cloves of garlic (once complete place in mixing bowl)
  • Add the juice of 2 lemons 
  • 1/2 cup Vegenaise 
  • Splash of Annie’s Worcestershire Sauce
  • 1 tbsp olive oil
  • Chopped up cilantro (or parsley)
  • Sea salt & pepper to taste

MWH Simple Salad

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • One head of romaine lettuce
  • One bundle of Kale (we used lacinato kale)
  • Half of one red onion
  • One small Head of Purple Cabbage
  • Half of Cup of Chopped Olives
  • 1 Cucumber
  • Simple Salad Dressing

PROCESS:

  1. Wash romaine and kale
  2. Chop romaine and kale and add to bowl
  3. Chop and add onions
  4. Chop cucumbers and add to bowl
  5. Slice and add purple cabbage
  6. Slice olives in half and add to bowl
  7. Top with Simple Salad Dressing

Simple Salad Dressing:

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • Splash of filtered water
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of extra virgin olive oil
  • 1/2 lemon squeezed
  • Sea salt to taste

PROCESS:

  1. Mix all ingredients together in a salad shaker

Roasted Veggies

Roasted Carrots

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE): 

  • 3 bunches of carrots
  • Fresh rosemary
  • Fresh thyme 
  • ¼ tsp of garlic powder
  • 2 tbsp of maple syrup
  • 2 tbsp of gluten free soy sauce 
  • 4 pieces of sliced garlic
  • Sea salt, pepper 
  • Olive oil 

PROCESS:

  1. Put carrots on the pan and drizzle with olive oil 
  2. Add maple syrup and gluten free soy sauce 
  3. Thinly slice 4 cloves of garlic
  4. Add garlic powder, rosemary and thyme 
  5. Add salt and pepper
  6. Bake at 400°F for 30 minutes 

Carmelized Brussel Sprouts with Walnuts 

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • Brussel sprouts 
  • Balsamic glaze
  • Olive oil
  • Sea salt, pepper
  • ¼ cup of crushed walnuts

PROCESS:

  1. Wash and slice brussel sprouts in half 
  2. Put on baking sheet and add olive oil, salt and pepper
  3. Roast on a baking sheet at 400°F for 20 minutes
  4. Take out of oven
  5. Add crushed walnuts 
  6. Drizzle and mix balsamic glaze 
  7. Bake for 15 more minutes

String Beans and Almonds:

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • String beans
  • Olive oil
  • 3 garlic cloves
  • Salt, pepper
  • ¼ cup of sliced almonds 

PROCESS:

  1. Sauté on the stove with olive oil, salt, pepper, almonds and thinly sliced garlic

Whole Roasted Cauliflower

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • Head of cauliflower
  • 2 tbsp gluten free soy sauce
  • 1 tbs Honey
  • Garlic
  • Half a cup of finely chopped red onion
  • Drizzle of Olive oil
  • 1 tsp of salt, 
  • Pinch of pepper
  • 1 Lemon
  • 1 tbs of fresh, chopped parsley
  • 1 tsp paprika

PROCESS:

  1. Wash and Remove extra stems
  2. Steam cauliflower in pot for 15 minutes
  3. Once finished move to a lined baking sheet and bake at 400 degrees
  4. Add a drizzle of olive oil and put in the oven for 15 minutes
  5. Take of out the oven and add half the sauce and bake for 15 mins
    1. Sauce: gluten free soy sauce, honey, minced garlic, red onion, 2 tbsp olive oil, salt, pepper, juice of 1 whole lemon, ¼ tsp lemon zest, chopped parsley, paprika
  6. Take out of the oven and add the rest of the sauce
  7. Bake for another 15 minutes

Sweet Potato Mash with Vegan Marshmallows

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • 3 sweet potatoes
  • 2 tbsp of melted vegan butter
  • 2 tbsp of oat milk (can use any non-dairy milk)
  • ¼ cup coconut brown sugar
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon 
  • ¼ tsp of nutmeg
  • 2 cups of marshmallows (we used big marshmallows but can be filled with mini if you prefer!)

PROCESS:

  1. Preheat the oven to 375°F
  2. Peel sweet potatoes and then into cubes
  3. Place the sweet potatoes in a pot and cover with water
  4. Bring to a boil for about 15 minutes, until the sweet potatoes are soft 
  5. Drain the water and put the sweet potatoes into a large bowl
  6. Put sweet potatoes in a blender
  7. Mix in the brown sugar, butter, oat milk, vanilla, cinnamon, and nutmeg
  8. Spread the mashed sweet potatoes into a casserole dish
  9. Add the vegan marshmallows around the entire casserole
  10. Bake for 20-25 minutes, or until the marshmallows are golden brown

Healthified Stuffing

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • 8 cups cubed bread (1 loaf of bread- crusty, firm bread like french bread)
  • 2 tbsp vegan butter- or oil
  • 1 yellow onion – chopped
  • 3 celery stalks- chopped
  • 4 carrots
  • 4 cloves garlic – chopped
  • 1 tsp dried sage
  • 2-3 cups of vegetable stock
  • Salt and and pepper to taste

PROCESS:

  • Preheat the oven to 350°F.
  • Spread the bread cubes out on a baking sheet (or two if needed.) Toast for 15-20 minutes, stirring/flipping halfway, or until crunchy
  • In the meantime, sauté the celery, onion, carrots and garlic in the vegan butter until the onion is translucent. Add in the garlic, sage and thyme and sauté for an additional 2 minutes
  • In a large dish, mix together the toasted bread and the celery mixture
  • Add the vegetable stock until the bread is re-moistened. Add a little at a time to avoid a mushy stuffing
  • Add salt and pepper to taste
  • Bake at 375°F for 25-30 minutes or until the top is golden and crunchy; Serve warm!

Squash Mac & Cheese Inspired by Rachel Mansfield (recipe found HERE)

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • 16 ounces of gluten-free pasta
  • 6 cups of water
  • 1 can of pumpkin or sweet potato puree
  • 1 cup full-fat canned coconut milk (the cream from the top of the can is best)
  • ½ tsp of garlic powder
  • Sea salt and black pepper to taste

PROCESS:

  1. Add dry pasta and water to a large pot and bring to a boil (you can add chopped garlic cloves too if you wish)
  2. Using tongs or a spatula, store and turn pasta frequently over high heat and cook for 10 minutes (until water is absorbed)
  3. Remove pot from heat and add in pumpkin and coconut milk and mix well until smooth and creamy
  4. Top with nutritional yeast and another cheese or dairy free cheese if desired

Cranberry Sauce 

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

  • 12 oz fresh or frozen cranberries
  • 1 cup coconut brown sugar 
  • 1 cup water
  • 1 lemon, zested

PROCESS:

  1. Add all of the ingredients to a medium saucepan. Bring to a simmer and cook for 10-15 minutes, until the cranberries have popped and it looks all saucy and delicious. It will be thin, but will thicken as it cools

Bonberi Gluten Free Pumpkin Pie (recipe found HERE

INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):

For Crust:

  • 2 cups coconut flour
  • 5 tbsp coconut oil or butter
  • 1/2 tsp sea salt
  • 2 tbsp maple syrup
  • 8-10 tbsp, ice water

For Filling:

  • 2 cans of pumpkin
  • Vegan egg substitute equivalent to 4 eggs (or use 4 organic eggs)
  • 1/2 tsp salt
  • 1 tsp of ground cinnamon
  • 1 cup maple syrup
  • 1 tsp of ground ginger
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground nutmeg
  • 1 cup almond milk

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