Google / Social Description

This vegan Wellington recipe from Fraiche Food, Full Hearts is packed with goodness and will have everyone asking for more!

Introduction

Finding plant-based main dishes for a holiday meal like Thanksgiving can be a serious challenge! It turns out that replacing the ham or turkey was trickier than we thought when we first tackled a vegan Thanksgiving. We played around with a few ideas and finally fell head over heels in love with this dish that Jillian created—she seriously knocked it out of the park! This veggie Wellington is packed with goodness, super hearty, and absolutely craveable, and it had all of our meat-eating family members begging for more (not an easy thing, for the record). To top it off, the filling can be prepared a day in advance. It is as close to perfect as they come.

Google / Social Description

Make a gluten-free, dairy-free, pumpkin pie from scratch this Thanksgiving with this recipe from Fraiche Food, Full Hearts.

Introduction

Dessert time at Thanksgiving has always been a bit of a letdown for our aunt Mary and cousin Steph: neither can have gluten. We created this pie so they wouldn’t be left out, but we think it’s even better than the plain ol’ regular pie that we used to serve—and much healthier! Pumpkin pie is traditionally made with evaporated milk, but we highly recommend making it with our Cashew Cream—it yields a much richer and smoother filling that was preferred hands down by our crowd. Serve with a dollop of whipped cream or coconut whipped topping.

Google / Social Description

This pot pie is packed with veggies, completely vegan, and with the added flavour of sweet potatoes, is absolutely delicious.

Introduction

Chicken pot pie, schmicken pot pie. We all know the reason people say a dish “tastes like chicken” is because chicken is boooorinnggg and just takes on the flavors of what’s around it. The best flavor from a chicken pot pie comes from all the glorious veggies. So, let’s cut out the middle man, get to the good stuff, and make a veggie-packed pot pie. In my opinion, one of the kings of the delicious veggie world is the sweet potato. It takes this pot pie from yum to YU-UM! And I guarantee that it definitely doesn’t taste like chicken. ~Wink wink~

Google / Social Description

Add this recipe for apple cider doughnuts from Bake the Seasons by Marcella DiLonardo to your fall baking list.

Introduction

Is it really fall without apple cider doughnuts? Many years ago my family and I went to a small town in upstate New York for Thanksgiving, and that weekend just happened to be their apple festival. Jackpot! We ate every sort of apple treat you can imagine, but I’ve never forgotten the freshly fried apple cider doughnuts. I’ve created a simple baked version for this book. Flavoured with the freshest pressed apple cider, each doughnut is brushed with butter and rolled in cinnamon sugar for the perfect finish.

Google / Social Description

Mary Berg's recipe for tarte tatin is the perfect main dish for vegetarians that all of the meat eaters will be reaching for.

Introduction

Few things strike fear into a host like dietary restrictions. I myself am a pescatarian and have seen the panic in a host’s eyes as they try to think of a main dish to serve to the non-meat eaters in the crowd. Well, this tarte tatin is here to save the day. It’s a perfect main dish for vegetarians that all of the meat eaters will be reaching for.

Google / Social Description

This sweet challah recipe with a brown sugar topping is sure to be a hit at your Rosh Hashanah gathering.

Introduction

“It’s like cake!” is the standard exclamation whenever someone tries my mom’s challah for the first time. Now it’s a bit of a family joke to be the first one to shout it out at Rosh Hashanah, the Jewish New Year. Over the decades, my mom has become rightly famous for her large, round, sugar- topped  loaves.  She,  along  with  her  friend  Marlene,  makes  challahs  for about 20 households of family and friends who now expect this annual gift. Mom and Marlene wouldn’t have it any other way.

Google / Social Description

Make tender BBQ pork sandwich glory—indoors! A recipe from Living High off the Hog by Michael Olson.

Introduction

Ah, low-and-slow pulled pork. Picture a hot, lazy afternoon spent lounging in a rocking chair, nursing a cold beer with the dog sleeping at your feet, taking all day to smoke a pork shoulder until it falls apart into its sticky sweet and sour BBQ glaze. Except it’s winter in Canada, and it is freezing out there! This is how I get that same tender BBQ pork sandwich glory when we are cooking indoors.