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Holiday Recipes As Seen on 3ABN

A couple months ago I went back to 3ABN to record some more episodes. So I thought I'd share those recipes with you. This episode was a Christmas special, so I shared my favorite holiday dishes with you all. I hope you give them a try and enjoy them.





The host of the show was Idalia Dinzey, and I enjoyed our time together making these dishes together.


Click here to watch the episode on 3abn and see how to make the recipes:




Here's a quick little insight for this turkey loaf. Just before we were getting ready to shoot this episode I was trying to plate all the dishes to make them look nice. Usually for the turkey loaf I use fresh cranberries and rosemary to plate it, and it always looks so appealing. Since we were shooting in April, it's hard to find fresh cranberries, and I could not find any.

Luckily there was a decoration that the studio had and it had some little styrofoam red balls on it. I asked one of the ladies if I could pull a couple off to use, and I was granted my request. It was an old decoration that luckily they weren't using anymore, but it worked out just find and they looked like cranberries.


Turkey Loaf


Recipe:

Ingredients:

2 1/2 c. vital gluten flour

1/2 c. nutritional yeast flakes

1 tsp thyme

1/2 tsp rubbed sage

1 tsp onion powder

1 tsp salt

2 tsp McKay's Chick'n seasoning (optional)

2 c. vegetable broth

1/4 c. olive oil

1 Tbsp soy sauce

Puff Pastry (vegan)

Instructions:

  1. In a mixing bowl add all dry ingredients and stir.

  2. In another bowl add all liquid ingredients.

  3. Combine both dry and wet ingredients and with a spoon or hand, until it is mixed well.

  4. Form into a loaf with your hands.

  5. Unwrap the cheese cloth and place the loaf on the cheese cloth.

  6. Roll up the cheese cloth, and place string on the ends to hold the loaf in the cheese cloth.

  7. Fill a pot with water, enough to cover the loaf, and bring to a boil. Place loaf in a pot of boiling water.

  8. Make sure it is enough water to keep the loaf the entire time.

  9. Once you place the loaf in the bowling water, bring the heat down to a medium-high heat. Leave in water for 50-60 minutes.

  10. Remove loaf with tongs. Allow it to cool off and then remove the cheese cloth.

  11. You can serve the loaf like this or add puff pastry to the outside of the loaf, to make it look more like a turkey. Roll out the puff pastry and wrap the loaf in it.

  12. Brush on olive oil on the top of the puff pastry to help brown it.

  13. Place the loaf in the oven at 400 degrees for 20-25 minutes, or until you see that it is golden brown.

  14. Serve warm.





Pumpkin Cheesecake


Crust:

9 gram crackers

6 Tbsp vegan butter, melted

Pie Filling:

12 oz. silken tofu

1 cup pumpkin

1 cup turbanado sugar

1 Tbsp vanilla

3 Tbsp flour

1/2 tsp baking soda

1 1/4 tsp pumpkin pie spice

1 package dairy-free cream cheese (8oz)

Directions:

  1. Place gram crackers into a food processor, and process until it is very fine.

  2. Add the melted butter and process until it all sticks together.

  3. Place in a pie pan and form a crust with your hands.

  4. In a blender blend all of the ingredients for the pie filling, for about 3-4 minutes.

  5. Pour into the pie crust.

  6. Bake at 350 for 45 minutes.

  7. Remove from heat, and let it cool for 20 minutes.

  8. Refrigerate for 4 hours, or until completely chilled.



Coconut Whipped Cream


Ingredients:

1 can of coconut milk (Refrigerate the night before. Do not use the light coconut milk)

1/2 teaspoon vanilla

2-5 tablespoons powdered sugar


Instructions:

  1. Place the can of coconut milk in the refrigerator the night before.

  2. Place the chilled coconut milk in a bowl or kitchen aid and whip with a whisk for 2-3 minutes. If you do not have a kitchen aid a hand mixer will work just fine.

  3. Begin adding the powdered slowly to the whipped coconut, then add the vanilla.

  4. Mix for 4-7 minutes until it resembles the consistency of whipped cream.



Green Bean Casserole


Ingredients:

1 pound green beans, rinsed, trimmed and cut in half

2 Tbsp olive oil

1/2 medium onion, diced

2 cloves garlic, minced

1 cup chopped mushrooms

2 Tbsp flour

3/4 cup vegetable broth

salt to taste

1 cup nondairy milk (unsweetened)

1 cup crispy fried onions

Directions:

  1. Preheat oven to 400 degrees.

  2. In a large pot add water and bring it to a boil.

  3. Once water is boiling add green beans and cook them for 5 minutes.

  4. Remove green beans from boiling water and place them in ice water bath to stop the cooking.

  5. Drain green beans and put them into a 9 X 13 inch casserole dish.

  6. Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent.

  7. Add mushrooms and salt to taste. Cook for another 2-3 minutes.

  8. Whisk in flour and coat the veggies. Cook for 1 minute.

  9. Add in the vegetable broth slowly while whisking.

  10. Add nondairy milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly.

  11. Taste to see if you need more salt.

  12. Remove from heat and pour over green beans. Stir if needed.

  13. Place the fried onions on top of green bean casserole.

  14. Bake for 15-20 minutes or slightly golden brown.





Stuffing

Ingredients:

1 package bread crumbs

5 Tbsp vegan butter

1/2 onion, diced

2 stalks celery, diced

2 carrots, diced small

5 cloves garlic, minced

2 cups vegetable broth

1 1/2 Tbsp McKay's Chick'n Seasoning

1 tsp sage

1/2 tsp thyme


Directions:

  1. In a pan on medium-high heat, sauté the vegan butter, onions, garlic and celery until the onions are translucent (about 5 minutes).

  2. Add the vegetables broth, vegan chick'n seasoning, sage and thyme, and stir well.

  3. Bring to a boil, then stir in the bread crumbs.

  4. Turn off heat, and cover. Let it sit for 5-10 minutes until the breadcrumbs are completely soft.

  5. Fluff with a fork before serving.







Scalloped Potatoes

1 cup raw cashews

2 cups water

2 tablespoons nutritional yeast flakes

3 cloves of garlic

1 1/2 teaspoons salt

2 teaspoons fresh thyme leaves

4 russet potatoes

1 large yam or sweet potato

1/4 teaspoon Paprika


Directions:

  1. In a blender place the cashews, water, yeast flakes, garlic and salt, and blend until pureed.

  2. Slice the potatoes and yam into thin slices and arrange them in a pan, overlapping each other.

  3. Pour the cream on top the potatoes.

  4. Top with paprika and thyme and cover with foil.

  5. Bake for 45 minutes at 375 degrees Fahrenheit.

  6. Remove the foil and bake for another 15 minutes.

  7. Garnish with more fresh thyme and serve warm.






DIY Soda

Recipe:

1 can 100% juice of your choice, frozen (cranberry, grape, orange, etc.)

36 ounces sparkling water

Add fresh fruit or berries


Directions:

  1. Take the frozen juice and place in the refrigerator the night before, or leave out on the counter for 2 hours.

  2. The best results are using the juice when it is in liquid form, that way when stirring the juice and sparkling water, you are not breaking up the bubbles as much.

  3. In a large pitcher add the ingredients, and stir until completely mixed.

  4. Garnish with fruit or mint leaves.



To get even more recipe check out my cookbook below.



Have you tried any of these recipes?

  • Yes, and I'll do it again!

  • Not yet, but I will.



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