Sides

Cheezy Roasted Cauliflower

1 head of cauliflower 1 tbsp olive oil 1/4 cup nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1 tsp mustard powder or squirt of mustard 1 tbsp tahini Salt and pepper to taste

Chop your cauliflower into small florets and mix them well with all ingredients in a large bowl, letting the cauliflower soak it all up. Lay cauliflower out on a baking sheet and bake at 400° for 30 minutes, stirring halfway through. I like making this as a side or serving warm over a caesar salad (see pg. 9).

Green Bean Casserole

1 ½ lbs of green beans, trimmed and cut into bite sized pieces 1lb of baby portobello mushrooms, chopped 1 large shallot, chopped Garlic, however much you like to use, minced 2 Tbsp Earth Balance butter 2 Tbsp flour 2 cups unsweetened vegan milk Olive oil Salt and pepper to taste 1 can store bought fried onions

1. Preheat oven to 350 degrees. Grease a 3-quart baking dish. Bring a large pot of salted water to boil. 2. Blanch the green beans for 4 minutes in the boiling water. Drain and rinse under cold water to stop them from cooking. Transfer to baking dish. 3. Heat butter in a large skillet over medium heat. Add mushrooms and shallots and cook for ~7 min. Add in garlic and cook for an additional 3 min. 4. Stir the milk into the mushrooms and season with salt and pepper. Whisk in flour and cook ~5-8 min, until it’s thickened. 5. Combine mushroom sauce with green beans in the baking dish, along with half of the fried onions. Top with the remaining fried onions. 6. Cover with foil and cook for ~20 min. Remove foil and cook until fried onions become crispy, ~10 min. 7. Let cool before serving.

Sweet Potato Casserole

4 large sweet potatoes, peeled and cut into small cubes ¾ cup brown sugar (optional) 1 ½ sticks of Earth Balance 1 tsp nutmeg 1 tsp cinnamon 1 bag of vegan marshmallows

1. Preheat oven to 350 degrees and grease a 9x13 baking dish. Bring a large pot of water to boil. 2. Cook sweet potatoes in boiling water until tender. Drain and let cool. 3. Mash together potatoes, brown sugar, butter, nutmeg, and cinnamon. 4. Spread into baking dish and top with one layer of marshmallows. 5. Bake until marshmallows are toasted completely, about 30 min.

Maple Glazed Carrots

1lb bag of carrots, peeled and sliced lengthwise 1 cup maple syrup Salt and pepper to taste

1. Preheat the oven to 350 degrees. Combine carrots and maple syrup in a casserole dish and season with salt and pepper. 2. Cook ~45min, turning the carrots and saturating them with maple syrup occasionally. 3. Let cool for 10 min before serving, so that the caramelized maple syrup hardens over the carrots.

Mushroom Gravy

Mushroom Gravy and Cauliflower Gravy

½ cup of olive oil ½ cup of chopped onion 1 cup baby portobello mushrooms, chopped ½ cup of flour 4 cups vegetable stock Salt and black pepper to taste

1. In a large skillet, heat oil over medium-high and sautee mushrooms and onions ~10 minutes. 2. Stir in half of the flour and then whisk in vegetable stock a little at a time, stirring in between and allowing to evaporate and thicken. 3. Add in additional flour as needed and continue to whisk in vegetable stock until a sauce forms. Season with salt and pepper. 4. Remove from heat and allow to cool and thicken for ~5 minutes before serving.

Cauliflower Gravy

1 head cauliflower 1 cup almond or any plant milk 2 whole cloves garlic ¼ cup nutritional yeast salt and pepper to taste

Cut the cauliflower into small florets (you can compost the stem or save it for veggie broth). Cook florets in a saucepan on medium with milk. Add garlic and nutritional yeast. Once cauliflower and garlic are soft, take the pan off the heat and let it cool. Blend everything until it achieves a gravy consistency. Add salt and pepper to taste.