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An almost spicy twist on the simple Cranberry Relish that appeared on my childhood Thanksgiving table every year without fail. By far the best way to prepare this is in a food processor, so I apologize if you are without. This is high in sugar, but a little dab will do.
Try this with turkey, quesadilllas, sandwiches or more.
Coconut milk, flakes and oil are whipped together to make this delicious breakfast, side dish or add a drizzle extra maple syrup and it will be dessert. If you have already cooked sweet potatoes, this will come together even faster.
The next time you have a bulb of kohlrabi with all of the greens attached, count your blessings. The leaves and stems are delicious and the bulb of kohlrabi can be simmered into a creamy sauce for a vegan creamed greens dish.
This dish is all about the veggie. The sauce that brings it altogether, that is usually coming directly from a can of gelatinous mushroom soup, is actually a cauliflower sauce base with almonds. The roasted garlic, saute of mushrooms and crispy onion topping gives a huge boost of flavor and makes the dish more reminiscent of the classic Thanksgiving side.
A creamy, spicy, pink dressing- perfect for putting a spin on an everyday salad. Make this with all mayo, all yogurt or a combination. The jalapeno can vary in spiciness, so taste before adding more chipotle and add until it is as spicy as you prefer.
Use Vegenaise to make this vegan.
