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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Lentil and Mushroom Stuffed Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1 cup cooked lentils
- 1 tablespoon olive oil or vegetable broth (for sautéing)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/3 cup walnuts or pecans, toasted and chopped
- 1/4 cup breadcrumbs (optional for added texture)
Optional Garnish
- Fresh parsley, chopped
- Pomegranate seeds (for a pop of color and sweetness)
1. Prepare the Squash:
- Preheat the oven to 400°F.
- Brush the cut sides of the acorn squash with olive oil, then sprinkle with salt and pepper.
- Place squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, or until fork-tender.
2. Make the Filling:
- In a large skillet, heat olive oil or vegetable broth over medium heat.
- Add the onion and garlic, sautéing until fragrant and soft (about 3 minutes).
- Stir in the mushrooms, thyme, rosemary, smoked paprika, salt, and pepper. Cook until mushrooms release their moisture and become tender (5–7 minutes).
- Add the cooked lentils and stir to combine. If using breadcrumbs, mix them in now for added texture.
- Taste and adjust seasonings as needed.
3. Assemble and Bake:
- Turn the roasted squash halves cut-side up. Scoop the filling into each squash half, packing it slightly.
- Return to the oven and bake for an additional 10–15 minutes, until the tops are golden and slightly crisp.
4. Serve:
- Garnish with fresh parsley and toasted walnuts or pecans. Add pomegranate seeds for a burst of sweetness if desired.
- Serve warm as a hearty main dish.
Enjoy the perfect balance of sweet, savory, and earthy flavors! 🥰
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