While you may want to block out your holiday experience from the past month or so (“stressful” doesn’t even come close), there is one thing that I love about that time of year no matter how much it makes me want to pull my hair out. It is a designated time for bringing people and loved ones together, despite our personal schedules. To keep that yule tide going, I whipped up my own mini-holiday meal after the holidays to do just that: bring friends together. Below are four yummy recipes to enjoy any time of year, stress free!
Spicy Butternut Squash Cubettes
- ∞ 1 package cubed butternut squash (Trader Joe’s has the perfect size!)
- ∞ 1 tsp ground cumin (or more to taste)
- ∞ 1 tsp ground cinnamon (or more to taste)
- ∞ 1 tsp cayenne (or more to taste)
- ∞ Maple syrup
- ∞ Canola oil
- Preheat oven to 400º F
- In a plastic gallon-size seal-able bag mix a tablespoon or 2 of canola oil, all spices, and squash in bag, making sure to blow air inside bag before sealing (almost to full capacity). Once bag is sealed, start turning the beach-ball like bag of ingredients around and around until squash cubes appear to be evenly coated.
- On a cookie sheet lined with foil, evenly distribute the squash to create a single layer. Drizzle a coating of maple syrup to your liking.
- Bake at 400º F for 35mins. Remove baking sheet from oven; flip or rotate squash cubes.
- Lower oven to 350º F for 20mins.
- Take out to let cool. Enjoy!
- ∞ 1 package prepped green kale “cooking greens”
- ∞ 5 cloves garlic, crushed
- ∞ 1/2 cup vegetable broth (I used low sodium)
- ∞ 1/4 slivered yellow onion (I prefer a very slender cut for onions)
- ∞ EVOO (Extra Virgin Olive Oil)
- In a large skillet, heat 2tbs EVOO over medium heat. Sautée garlic and onions until simmering and slightly browning.
- Add kale and broth, making sure to lower heat and toss to coat kale with garlic evenly.
- Lower heat and simmer. Taste to see if its your preferred crunchiness. If you want a softer kale, continue to cook another 5-10mins, adding a tablespoon extra broth or water to the skillet.
- Taste test again, and enjoy!
Vegan Green Bean Casserole
- ∞ 2 cans cut green beans
- ∞ 5 cloves garlic, crushed
- ∞ 1 slice vegan butter 1/4″ thick (I prefer Earth Balance buttery sticks)
- ∞ 2 tbs salted soy sauce (low-sodium will not taste the same! I made that mistake once before—not bad, but not the same)
- ∞ 1 cup unsweetened soy milk
- ∞ 3 spoonfuls of flour
- ∞ 1 can fried onion topping
- Preheat oven to 350º F.
- In a medium saucepan on the stove. Over a medium temp, heat the garlic, vegan butter, soy sauce, soy milk, and flour. Stir until mixture is liquid.
- Once the mixture turns into a sauce and is thoroughly heated, add in the green beans. Stir until beans are coated.
- Transfer mixture to casserole dish, top with fried onion topping. Put in oven and bake at 300º F for 20mins.
- Take out and enjoy!
High-er Protein Mashed Potatoes
- ∞ 1-2 packages of small potatoes (think fingerling size. I used red new potatoes)
- ∞ 3-5 cloves garlic, crushed
- ∞ EVOO
- ∞ 1/2 can Cannellini beans
- ∞ 1/4 yellow onion, cooked (use the other half from the garlicky kale)
- ∞ 1c unsweetened soy milk
- Bring at least 6 cups water to a boil in a large pot.
- Add all potatoes to pot. Boil for 20mins.
- Sautée onion and garlic in 1-2 tbs EVOO in a small pan until golden and slightly browning
- Combine onion, garlic, boiled potatoes into blender. Add 1/2 cup of unsweetened unflavored soy milk. Begin to purée. NOTE: You will want to at least cut the cooked potatoes in half so they will puree easier in your blender.
- Add the cannellini beans and puree again, adding additional soy milk to the blender as needed.
- Puree to desired texture. Serve and enjoy!
Photos via my Instagram account