Take a break from the marshmallow-topped sweet potatoes this holiday season and try this comforting recipe! This dish will take you back to a good memory, even if you have never eaten it before. It’s just that good! The creamy sweet potatoes pair beautifully with the earthy walnuts, making this a comforting side dish with notes of sophistication. While it may not have you extending your pinky as you sip tea, it will be a big hit at your dinner table. It just adds a little extra deliciousness to your spread!

Sweet potatoes and walnuts go together like peanut butter and jelly. Crunchy walnuts add the perfect textural contrast to luxuriously creamy sweet potatoes. Although sweet potato recipes are more popular doing fall, they are a year-round produce item. Enjoy them whenever you can! Besides their addictive flavor, sweet potatoes are really good for you. They are naturally rich in many vitamins and minerals that contribute to overall health. Specifically, sweet potatoes exhibit the following health benefits:

• They contain sporamins, which are unique proteins that account for over 80% of their total protein content. Researchers note that these proteins exhibit antioxidant properties, which may help protect your cells.
• Like other plant-based foods, sweet potatoes contain a number of plant compounds that may protect the body in one way or another. Sweet potatoes contain a lot of beta-carotene, which is a carotenoid that the body converts to vitamin A. By adding fat to the meal (walnuts in the case of this recipe), you can increase the absorption of this compound.
• Finally, researchers note that the dietary fiber in sweet potatoes can help benefit the gut. One study found that the fiber in sweet potatoes acts as a prebiotic, stimulating the growth of healthy gut bacteria. That helps improve both digestion and immune function!

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Get your fall palate ready because your taste buds are about to go crazy for this delightful homemade vegan pear butter. This is a smooth and creamy spread that captures the essence of fall in every spoonful. It goes great on toast, mixed into yogurt, or as a topping for pancakes. You can even incorporate some into your chia pudding or overnight oats. It’s a simple yet luxurious treat crafted from ripe pears, which you simmer slowly with warming cinnamon and sweetened to perfection with maple syrup.

What you end up with is a velvety butter that is not only delicious, but also versatile. This vegan and naturally sweetened pear butter is a great way to preserve the flavors of fall, utilizing seasonal pears, which are not a prominent ingredient in a lot of recipes. Pears are great to enjoy raw in salads and smoothies, but you can also cook them down. You just want to use ripe pears to avoid a tart flavor. By eating pears, you can reap some of their impressive health benefits, which include:

• Pears are naturally rich in dietary fiber, which is an essential nutrient for optimal digestion. Researchers note that a high-fiber diet can help maintain healthy weight, lower cholesterol levels, and prevent constipation.
• Pears contain flavonoids and vitamin C, which are antioxidants that work to combat oxidative stress in the body. Antioxidants work to reduce the risk of chronic diseases, in addition to benefitting immune function and cell health.
• According to researchers, regular pear consumption has been associated with improved heart function. The fiber content of pears, in addition to the antioxidant properties, works to support healthy cholesterol levels and reduce inflammation, two things that reduce the risk of heart disease.

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Who is ready to do away with the classic holiday side dishes? Before we offend anyone, you do not have to get rid of grandma’s recipes or anything like that. Instead, maybe you can include different sides at your holiday meals or parties this year. Too often do vegetables take a back seat at the holiday spread. If you see veggies on the table, they are most likely stripped of nutrients and prepared in an unhealthy way. This recipe departs from a dish of boring steamed carrots and pivots to change peoples’ minds about carrots. They will be an instant classic at your table!

It is very easy to roast vegetables that have a lot of flavor. The tricky part of roasting vegetables is cooking them evenly. The easiest way to get an even cook is to cut them uniformly. Thicker pieces will obviously take a lot longer to cook than thinner pieces. For this carrot recipe, you cook the carrots whole after peeling them. If the carrots you purchase are thick, feel free to cut them in even sticks to ensure an even roast. By the time the carrots are done, you want them to be fork-tender and caramelized, but not mushy. That is why the roasting time depends on the size of the carrots.

Now, tarragon is an underutilized herb in most households, but a lot of people don’t know how to use it. You only see fresh tarragon in teh spring and summer, but you can purchase dried tarragon any time of year. Tarragon has a subtle taste and is popular for flavoring, its medicinal properties, and for its fragrance. It pairs well with asparagus and carrots and goes great in soups and stocks. It is also rich in manganese, which is an essential nutrient that reduces oxidative stress in the body and plays several roles relating to metabolism, growth, and brain health.

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Today, we’re making a deliciously smoothie with chocolate, juicy blueberries, and creamy almond butter. This tasty blend is packed with antioxidants and healthy fats. Perfect for breakfast or a post-workout treat!

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Finally, a potato side dish that does not have dairy! Potatoes are a staple ingredient in many kitchens around the world. There are Yukon gold potatoes, sweet potatoes, yams, Russet potatoes, red skin potatoes, and purple sweet potatoes. You can use potatoes in myriad ways, roasting them, boiling them for a mash, frying them, etc. We think, and although this recipe is a bit more tedious, that Hasselback potatoes are top tier. Do they contend with your favorite potato side dish? You’ll have to be the judge of that.

We love these Hasselbacks because they are visually exciting and taste incredible. Load them up with spices and feel free to add your own set of herbs to enhance the dish. As far as cooking goes, the process is very easy. You roast the potatoes in the oven at 400 degrees Fahrenheit for about 20 minutes and that’s that. The tedious element is how you cut the potatoes. The first thing you have to do is make sure that your knife is sharp. If your knife isn’t sharp, the preparation will be a lot more difficult. Once you have a sharp knife, take two wooden spoons and lay them flat on a cutting board.

One by one, place your potatoes between the handles of the spoons, ensuring that the potato is elevated about the cutting surface. Slice eighth-inch thick slices along each potato, making sure that you hit the spoon handles, not the cutting surface. Once your potatoes are successfully cut, toss them in a bowl with the olive oil and seasonings. Make sure you coat them liberally! Bake in the oven until soft (about 20 minutes) and then enjoy immediately.

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There aren’t many vegetables that are as versatile, nutritious, and addictive as roasted Brussels sprouts. If you disagree, then you have not had the perfect roasted Brussels sprouts. They can be tricky to roast, so you often end up with overly soggy, overcooked Brussels sprouts. You’ll be amazed at what a little olive oil, sea salt, and black pepper can do to your sprouts. The exteriors will caramelize and the interiors will be beautifully soft. Feel free to add a squeeze of lemon juice to the Brussels sprouts when you serve them.

Should you cut your Brussels sprouts in half before you roast them? Well, we’ve got all the secrets to cooking a great pan of Brussels sprouts. If you want your sprouts to have a crunchy exterior, you should cut them in half before you roast them. If they are very large, you can quarter them. Cutting them allows water to escape, which prevents them from being soggy inside. At 425 degrees Fahrenheit, roast your Brussels sprouts for roughly 18-20 minutes tops. Keep an eye on them to avoid burning or undercooking them.

Spread them out into a single layer on a rimmed baking sheet. If the Brussels are too close together or overlapping then thy will steam instead of crisping. Place them cut-side down to start the roasting process. About halfway through the roasting process, make sure to flip them to ensure an evenly crisp exterior. Once you remove them from the oven, you can serve them with your entree. These make for a great Thanksgiving side dish, and don’t contain the calories and fats that other classic sides have. Elevate the flavor with a little lemon juice or balsamic glaze. Please enjoy!

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Get ready to roll….up some ingredients to transform them into delectable collard wraps. Collard greens make for excellent wraps because they are sturdy and do not tear easily. Just make sure that you get rid of that stiff, fibrous stem as best you can, or else your taste buds will be in for a bitter, chewy surprise. Think of those big, leafy collards as nature’s tortillas, only they are sodium-free and pack a serious nutritional punch. Not only that, you get to pack them with a colorful mix of crunchy veggies, for example, some shredded carrots, bell peppers, alfalfa sprouts, avocado, and some deliciously sweet mango. Each bite is better than the last!

The excitement doesn’t just end with these wraps. In fact, you could argue that these wraps are nothing without the silky, slightly sweet and salty almond butter dipping sauce. It is absolutely to die for! Think of this sauce like a raw vegan alternative to a classic peanut sauce. It is nutty, creamy, and has just the write amount of sweetness to complement the ingredients inside the wraps. You can pour some sauce over the ingredients before you roll them up inside the collard leaves, or you can serve it on the side and dip as you go. You can also pour a little inside the wraps and dip after every bite. There need be no shame in your dipping sauce game! T

here is no right way to do this! We just hope that you enjoy these wraps as much as we do, as they are a great way to shake up the salads and smoothies on your raw vegan diet. If you enjoy it, be sure to drop a comment, so that we know whether to keep posting recipes like this one. We love your feedback!

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Today, we’re making delicious raw vegan sushi featuring soaked almonds as our sushi meat. This fresh, flavorful dish is not only healthy but also easy to make. Let’s roll up some vibrant, bite-sized sushi that’s perfect for any occasion.

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Welcome back to our kitchen! Today, we’re making a refreshing raw vegan apple cider vinaigrette that’s not only delicious but also packed with health benefits. Apple cider vinegar can aid digestion, support weight loss, and help regulate blood sugar levels.

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When the days are slightly cooler, you want a meal that is warm, filling, and comforting. This kale soup is exactly the recipe you’ve been craving, whether you know it or not. It is a light broth that contains nutritionally dense ingredients and aromatic spices, such as thyme and rosemary. The squeeze of lemon gives this hearty soup a delicately bright finish that makes each spoonful better than the last. So if you are looking for a dish that is equal parts healthy, delicious, and cozy, this soup is it!

When it comes to making a great vegetable soup, it’s all about layering flavors. First and foremost, you have to sauté the aromatics. Cooking the onion, carrots, celery, and garlic with the rosemary, thyme, salt, and pepper helps to give somewhat of a caramelized flavor. You don’t want to cook them fully; rather, you just want to par-cook them until they are nice and fragrant. You’ll add the beans and broth to the same pot and then bring to a boil before reducing to a low simmer. Only add the kale in the last few minutes of cooking, or else it will get too soft. You want the kale to retain some texture when you spoon the soup into bowls. The same goes for the lemon juice, because you want the soup to retain that tang when you slurp it up.

When it comes to kale, you can choose the variety you enjoy best. You can opt for green curly kale, Tuscan kale, lacinato kale, or even dinosaur kale. Don’t have kale on hand or can’t find it in the grocery store? You can swap it for another sturdy green, such as Swiss chard or collard greens. Just make sure to taste and season the soup as you go. Some of you may prefer more lemon juice, while others want to add more black pepper or rosemary. Feel free to experiment with flavors, even though this recipe is solid as a rock!

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