*RECIPES BELOW*
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Maple Balsamic Brussel Sprouts
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp garlic Powder
1 tsp onion Powder
Salt & Pepper to taste
2 cups brussel sprouts
Mix all ingredients together in a bowl & add to a baking dish. Bake at 200 degrees for 25 minutes or until browned.
Candied Sweet Potatoes
2 medium sweet potatoes, chopped
1 1/2 tbsp coconut sugar
3 tbsp melted vegan butter
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp vanilla extract
Mix all ingredients together in a bowl & add to a baking dish. Bake at 200 degrees for 25 minutes or until browned.
Spinach Filo Cups
1 cup Artichoke hearts, chopped
250g frozen chopped spinach, well drained
4 tbsp vegan mayo (or cashew cream)
1 tbsp garlic
1 small carrot, shredded
1 tsp smoked paprika
1 tsp onion powder
1/4 cup shredded vegan cheddar
3 sheets of Filo pastry
Oil spray
Mix all ingredients (apart from oil, filo & cheddar) until it a thick mixture is formed. Oil the filo between each fold, folding each sheet in half 3 times. Cut the square into 4 smaller squares and place into a mini muffin tin. Fill each cup with the spinach mix and top with vegan cheddar and a sprinkle of smoked paprika.
Lemon Pepper Green Beans
3 cups green beans
2 tsp lemon pepper
1/2 tbsp garlic
1 1/2 tbsp Oil
Mix all ingredients and saute on high until slightly blackened.
Mushroom Gravy
1 cup sliced mushrooms
1 cup of vegetable broth
1 tbsp garlic
1 tsp thyme
1 tsp rosemary
1 tbsp soy sauce
1 tsp onion powder
1/2 cup unsweetened almond milk
2 tbsp cornstarch
Salt & pepper to taste
Cook mushrooms & garlic until soft. Mix cornstarch with vegetable broth and add all remaining ingredient to the pot. Boil until thick & saucyyyyy.
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