Cranberry-Orange Relish with Ginger
- 12 oz fresh or frozen cranberries
- 1 large orange (zested and juiced)
- 1 tablespoon fresh ginger, grated
- 1/3 cup pure maple syrup (or to taste)
- 2–3 tablespoons water (if needed for consistency)
1. Prepare Ingredients:
- Rinse the cranberries and pick out any soft or damaged ones.
- Zest the orange, then juice it to yield about 1/4 cup of juice.
2. Cook the Relish:
- In a medium saucepan, combine the cranberries, orange juice, orange zest, grated ginger, and maple syrup.
- Heat over medium heat, stirring occasionally, until the cranberries begin to pop and break down (about 8–10 minutes).
3. Adjust Consistency:
- If the mixture is too thick, add 2–3 tablespoons of water to reach your desired consistency.
- Taste and adjust sweetness by adding more maple syrup if needed.
4. Cool and Serve:
- Remove from heat and let cool to room temperature.
- Serve as a side dish, or chill in the fridge for a firmer texture.
Serving Suggestions:
Pair this vibrant relish with roasted veggies, lentil loaves, or as a topping for plant-based burgers or grain bowls. The tartness of the cranberries, the citrusy brightness of orange, and the warmth of ginger make this a festive addition to your table! 🌟
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Wild Rice and Cranberry Pilaf
- 1 cup wild rice
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1/2 cup diced apple (optional)
- 2 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
1. Cook the Wild Rice:
- Rinse the wild rice under cold water.
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the wild rice, reduce the heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and the liquid is absorbed. Drain any excess liquid if needed.
2. Sauté Aromatics:
- In a large skillet, heat coconut oil over medium heat.
- Add the onion, garlic, and celery. Cook for 5–7 minutes until softened and fragrant.
3. Combine Ingredients:
- Stir in the cranberries, pecans, thyme, and diced apple (if using) to the skillet.
- Add the cooked wild rice to the mixture and toss to combine.
4. Season and Garnish:
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
5. Serve Warm:
- Transfer to a serving dish and enjoy as a festive side or a hearty, plant-based main dish.
This pilaf combines nutty, chewy textures with sweet and savory notes, making it perfect for the holidays or any cozy dinner! 🌾✨
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Plant-Based Mushroom Gravy
- 2 tablespoons olive oil or vegan butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 8 oz mushrooms (cremini, button, or shiitake), finely chopped
- 2 tablespoons whole grain flour (einkorn or emmer farro are my favorites and you will need to grind** them yourself)
- 2 cups vegetable broth
- 1 tablespoon coconut aminos
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper
- Sea Salt to taste
1. Sauté Aromatics:
- Heat olive oil or vegan butter in a medium skillet over medium heat.
- Add the onion and garlic and cook for 3–4 minutes until softened and fragrant.
2. Cook the Mushrooms:
- Add the mushrooms to the skillet and sauté for 5–7 minutes until they release their moisture and begin to brown.
3. Make the Roux:
- Sprinkle the flour over the mushrooms and stir to coat evenly.
- Cook for 1–2 minutes to remove the raw flour taste.
4. Add Liquid:
- Slowly pour in the vegetable broth while stirring to avoid lumps.
- Stir in the coconut aminos, thyme, and black pepper.
5. Simmer:
- Reduce heat to low and let the gravy simmer for 8–10 minutes, stirring occasionally, until thickened.
- Blend half the gravy with an immersion blender or in a blender for a smoother texture, or leave it chunky for a rustic feel.
6. Finish and Serve:
- Taste and adjust seasoning with salt, pepper, or more coconut aminos if needed.
7. Enjoy:
- Serve warm over mashed cauliflower, roasted veggies, baked potatoes, or your favorite plant-based dishes.
This savory, umami-rich gravy will elevate any meal, adding a comforting touch to plant-based creations! 🍄✨
**I have a kitchenaid and the grain mill attachment and I love it.
My mom loves her Kitchen Mill.
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Cauliflower Mashed “Potatoes”
- 1 large head of cauliflower, cut into florets
- 3–4 cloves roasted garlic (or 1 teaspoon minced garlic sautéed in olive oil)
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons olive oil or vegan butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional garnish: chopped fresh chives, a drizzle of olive oil, or smoked paprika
1. Cook the Cauliflower:
- Bring a large pot of water to a boil.
- Add cauliflower florets and boil for 10–12 minutes, or until fork-tender. Alternatively, steam the cauliflower for 12–15 minutes.
2. Prepare for Mashing:
- Drain the cooked cauliflower and pat it dry with a clean kitchen towel to remove excess moisture.
3. Blend or Mash:
- Add the cauliflower, roasted garlic, almond milk, olive oil (or vegan butter), salt, and pepper to a food processor or blender.
- Blend until smooth and creamy. For a chunkier texture, mash the cauliflower by hand with a potato masher.
4. Adjust Seasoning:
- Taste and adjust the salt, pepper, or almond milk for desired flavor and consistency.
5. Serve:
- Transfer the cauliflower mash to a serving bowl.
- Garnish with fresh chives, a drizzle of olive oil, or a sprinkle of smoked paprika, if desired.
This creamy, flavorful alternative is perfect as a side dish for any meal and pairs beautifully with roasted veggies or plant-based proteins! 🥦✨
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Maple-Roasted Brussels Sprouts and Carrots
- 1 lb Brussels sprouts, halved
- 4 medium carrots, peeled and sliced into sticks
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-Ins:
- 1/4 cup dried cranberries or pomegranate seeds (for garnish)
- 1/4 cup toasted pecans or walnuts (for crunch)
1. Preheat the Oven:
- Preheat your oven to 425°F Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prepare the Vegetables:
- In a large mixing bowl, combine the halved Brussels sprouts and carrot sticks.
3. Make the Glaze:
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
4. Toss and Coat:
- Pour the glaze over the vegetables and toss until evenly coated.
5. Roast:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until the Brussels sprouts are golden and the carrots are tender with caramelized edges.
6. Garnish and Serve:
- Transfer the roasted vegetables to a serving dish.
- Sprinkle with dried cranberries or pomegranate seeds and toasted nuts, if using, for added flavor and texture.
Serve warm as a sweet and savory side dish perfect for fall meals or holiday gatherings! 🥕✨
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