recipes

Preheat the oven to 350°F (180°C).

Line a baking sheet with aluminum foil.

In a bowl, toss together the lima beans, red onion, garlic, olive oil, balsamic vinegar, salt, and pepper to coat.

Spread the mixture evenly on the baking sheet.

Bake for 20 to 25 minutes, or until the lima beans are tender and the onions are translucent and beginning to brown.

Preheat the oven to 350°F (180°C).

Place the garlic cloves in the center of a 10-inch square piece of aluminum foil.

Add 2 tablespoons of olive oil and a pinch of salt.

Bring the corners of the foil to meet and twist together to form a closed pouch.

Bake the garlic for 30 minutes.

Meanwhile, steam the broccoli to your desired tenderness.

Toss the steamed broccoli with the roasted garlic, remaining 4 tablespoons of olive oil, and sea salt to taste.

Preheat the oven to 350°F (180°C).

In an oven-safe dish with a lid, toss together the carrots, brown sugar, maple syrup, and melted butter.

Cover and bake for 1 hour, or until the carrots are fork-tender.

Preheat the oven to 400°F (200°C).

Have ready a 9-inch square baking dish.

Into a mixing bowl, crumble the cornbread.

Add the cranberries, soy chorizo, onion, and cayenne pepper.

Mix well, using your hands.

Add the vegetable broth and toss to coat.

Season with salt and pepper.

Transfer the mixture to the baking dish and bake, uncovered, for 30 minutes, or until the top begins to brown.

To make the bread cubes, cut the stale bread into small squares.

If the bread is not stale, set it in a single layer on a baking sheet and let it sit uncovered overnight.

If you don’t have time, place it in the oven at 225°F (110°C) for about 1 hour.

Preheat the oven to 350°F (180°C).

Have ready a 9-inch square glass baking dish.

Heat 2 tablespoons of the butter over medium heat and sauté the onion and celery for 5 to 7 minutes, or until fragrant and translucent.

Melt the remaining 4 tablespoons of butter.

Place the bread cubes, celery and onion mixture, melted butter, and vegetable broth in a mixing bowl and toss until well combined.

If you are using this dressing to stuff something (like the Festivus Loaf), stop here and proceed with the other recipe.

Transfer the mixture to the baking dish and bake, uncovered, for 40 to 45 minutes, or until the top begins to brown.

Prepare the rice according to the package directions, adding the bouillon cubes to the water.

In a separate pan, heat 1 tablespoon of olive oil and cook the seitan over medium-high heat for 5 to 7 minutes, or until browned and beginning to crisp.

Add 2 more tablespoons of olive oil to a large pan or wok and sauté the onion and garlic over medium-high heat for 5 to 7 minutes, or until the onions are translucent and the garlic is fragrant.

Reduce the heat, add the seitan, cinnamon, raisins, tomato paste, pine nuts, salt, and pepper, mix well, and remove from the heat.

After the rice is fully cooked, add it to the sautéed ingredients along with the remaining 1 tablespoon of olive oil and combine.

Preheat the oven to 350°F (180°C, or gas mark 4).

Add all the ingredients to a food processor and blend until uniform but still a little chunky.

Roll out 2 pieces of foil, about 12 inches (30 cm) long.

Divide the mixture in half and place in the center of each piece of foil.

Roll up the foil and twist the ends together to tighten.

Bake for 1 hour.

Let cool, then transfer to a bowl and fluff with a fork.

Trim the ends off the green beans.

In your largest frying pan, add the water and bring to a boil (you can add a pinch of salt if you choose).

Add the green beans and boil for 3 minutes.

Remove from the heat, drain, and set aside.

Reheat the pan and add the nondairy butter.

Heat over high heat.

When the butter has melted, add the mushrooms, onion, and garlic.

Sauté until the mushrooms have reduced in size by half, about 7 minutes.

Add the almonds and bacon bits (if using).

Cook for 2 more minutes.

Add the green beans and toss to coat.

Cook for 3 to 5 more minutes, then season with salt and pepper.

In a large-size saucepan, heat the coconut oil over medium heat.

Add the grated garlic, cumin, coriander, ginger, curry powder, and salt, and cook for 2 minutes, until fragrant.

Stir in the sliced carrots and cook for 2 minutes.

Add the fresh orange juice and bring to a boil.

Cover partially and cook over medium heat for 10-15 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced.

In a medium saucepan, heat the olive oil over medium heat.

Add the onion and garlic, cooking until fragrant and tender, about 4 minutes.

Stir in the beans, roasted peppers, olives, tomato paste, oregano, water, salt, and pepper.

Bring to a boil, then cover, lower the heat, and simmer for 30 minutes, stirring occasionally.

Serve hot, on its own or with steamed rice or roasted vegetables.