Everybody loves mashed potatoes, but why not try mixing it up every now and then? How about mashed cauliflower? I’ve been on a cauliflower kick recently. I’m not sure why, but I’m liking the recipes that are coming of it! This would make a perfect side dish for almost any holiday meal.
1 head of cauliflower
2 cloves of garlic
2 tbsp vegan butter
1/4 – 1/3 cup of bread crumbs
- Cut or break up the cauliflower into small – medium pieces. Steam the cauliflower until tender and mash-able.
- Thinly slice the shallots and mince or press the garlic. Saute them in a little bit of olive oil.
- Drain the water from the pot and put the cauliflower in the pot. Add the vegan butter and let it melt. Mash the cauliflower with a fork. I like to leave it a little bit chunky.
- Stir in the breadcrumbs, shallots, and garlic. Add the salt, pepper, and garlic powder to taste.
This Balsamic Roasted Asparagus would make a great side dish for a holiday dinner! It’s easy to make with little prep work. You can easily and quickly prep it and pop it in the oven while you work on other dishes. It’s festive, simple, and very tasty!
1 bunch of asparagus
ground black pepper
2 cloves of garlic
- Preheat the oven to 425° F.
- Thinly slice the shallots. Press or mince the garlic.
- On a baking pan, drizzle a little bit of olive oil to lightly coat the pan. Sprinkle on the shallots and garlic.
- Snap off the ends of your asparagus to get rid of the tough part. Line up the spears on the pan on top of the garlic and shallots.
- Drizzle a little more olive oil on top of the asparagus. Sprinkle sea salt and black pepper on top.
- Bake at 425°F for about 15 minutes until the asparagus is tender.
- Move the asparagus onto a serving dish and spoon the garlic and shallots on top. Drizzle with a little bit of balsamic vinegar and serve.
I already blogged about The Rutherford Pancake House once, but it seems there’s always more to love. I went for brunch on Sunday, as I often do. This week, the special was Vegan Stuffed French Toast with a layer of vegan cream cheese in the middle and fresh strawberries on top. I couldn’t resist! I love that they always try out new vegan dishes to keep it interesting.
We also got their vegan loaded nachos which were amazing. I really want to try making them at home. They’re topped with chili, daiya cheese, lettuce, tomato, and jalapenos with salsa and vegan sour cream on the side.
And of course, no brunch is complete without a latte or some sort of coffee. This one was pretty perfect. I just would like to applaud Rutherford Pancake House for their creativity. It keeps us coming back.
The holidays are fast approaching. No matter what holiday you celebrate or even if you don’t celebrate anything, tis the season for gatherings of families and friends. As you plan your menus, I’ll be posting some recipe ideas for you to try out and hopefully add to your holiday menus! If you have a favorite or traditional dish you’d like me to try to veganize, leave me a comment and I’ll do my best!