This vibrant, cold bean salad with a refreshing raspberry sauce is the perfect no-cook side dish for hot summer days, bringing a burst of color and flavor to your gatherings.
Empty the contents of all canned beans into a colander or strainer.
Rinse and drain the beans, then transfer them to a large bowl.
In a blender, combine raspberries, oil, apple cider vinegar, garlic, basil, salt, and pepper.
Purée until the mixture is frothy and pink.
Pour the raspberry sauce over the beans and toss gently to coat.
Serve the salad cold or at room temperature.
Notes / Tips / Wine Advice:
Serving Tip:Pair with grilled vegetables or roasted meats for a refreshing side dish during warm-weather meals.Wine Advice:A light and fruity white wine, such as a Moscato, complements the tangy raspberry sauce and bright flavors of the salad.
This simple yet elegant side dish features roasted asparagus and pearl onions, drizzled with balsamic vinegar and garlic, offering a burst of flavor and a beautiful presentation for any spring occasion.
Baking sheet, Bowl, Whisk, Parchment paper or Aluminum foil
Ingrediënten
1pound455 g fresh asparagus spears
10ounces284 g pearl onions, peeled
1tablespoon15 g minced garlic
¼cup60 ml balsamic vinegar
¼cup60 ml extra-virgin olive oil
Salt and pepperto taste
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Line a baking sheet with parchment paper or aluminum foil.
In a bowl, whisk together the olive oil, balsamic vinegar, and garlic.
Add the asparagus and pearl onions to the bowl and toss to coat evenly.
Spread the asparagus and onions in a single layer on the prepared baking sheet.
Season with salt and pepper.
Bake for 20 minutes, or until the asparagus is cooked to your desired tenderness, with the stalks firm yet tender and the onions soft and translucent.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with grilled chicken or fish for a light and flavorful meal.Wine Advice:A crisp white wine like Pinot Grigio complements the tangy balsamic vinegar and fresh asparagus perfectly.
These roasted lima beans, seasoned with garlic, red onion, and a splash of balsamic vinegar, make for a delicious and easy side dish that’s perfect for summer gatherings.
In a bowl, toss together all the ingredients to coat the lima beans and onions evenly.
Spread the mixture on the prepared baking sheet in an even layer.
Bake for 20 to 25 minutes, or until the lima beans are tender and the onions are translucent and beginning to brown.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside grilled meats or a fresh salad for a complete summer meal.Wine Advice:A chilled white wine, such as Sauvignon Blanc, pairs wonderfully with the acidity of the balsamic vinegar and the richness of the lima beans.
Place the garlic cloves in the center of a 10-inch (25-cm) square piece of aluminum foil.
Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of sea salt.
Seal the foil into a pouch and roast for 30 minutes until the garlic is soft and golden.
While the garlic is roasting, steam the broccoli to your desired tenderness.
In a large mixing bowl, toss the steamed broccoli with the roasted garlic, remaining olive oil, and sea salt to taste.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:For extra flavor, sprinkle with red pepper flakes or a squeeze of fresh lemon juice before serving.Wine Advice:Pairs well with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio.
In an oven-safe dish with a lid, mix the baby carrots, brown sugar, maple syrup, and melted butter until evenly coated.
Cover and bake for 1 hour, stirring halfway through, until the carrots are fork-tender.
Notes / Tips / Wine Advice:
Serving Tip:For extra flavor, sprinkle with chopped pecans or fresh thyme before serving.Wine Advice:Pairs well with a lightly oaked Chardonnay or a sweet Riesling to complement the caramelized flavors.
This bold and flavorful cornbread stuffing combines the smoky heat of chorizo with the sweetness of cranberries. A perfect twist on tradition for your holiday table!
12ounces340 g soy chorizo, casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles
1cup160 g diced yellow or red onion
1teaspooncayenne pepper
½cup120 ml vegetable broth
Salt and pepperto taste
Instructies
Preheat the oven to 400°F (200°C).
Grease a 9-inch (23-cm) square baking dish.
In a large mixing bowl, crumble the cornbread.
Add the cranberries, soy chorizo, diced onion, and cayenne pepper.
Mix well using your hands.
Pour in the vegetable broth and toss until evenly coated.
Season with salt and pepper to taste.
Transfer the mixture to the prepared baking dish and bake, uncovered, for 30 minutes, or until the top is golden brown and slightly crispy.
Notes / Tips / Wine Advice:
Serving Tip:Serve with roasted root vegetables and a tangy cranberry sauce for a festive flavor balance.Wine Advice:Pair with a fruity Zinfandel or a crisp dry Riesling to complement the spicy and sweet notes.
A deliciously simple and traditional bread dressing, perfect for using up stale bread and enhancing your holiday meals. Soft inside with a crispy golden crust, this dish pairs beautifully with hearty mains.
Baking sheet, 9-inch (23-cm) square glass baking dish, Large mixing bowl, Medium saucepan, Knife, Cutting board
Ingrediënten
8 to 10slicesbread or 8 cups227 g bread cubes
6tablespoons84 g nondairy butter, divided
1largeonionroughly chopped
3stalks celeryroughly chopped
1¾cups415 ml vegetable broth
Instructies
To make bread cubes, cut the stale bread into small squares.
If using fresh bread, let it sit out overnight or bake at 225°F (110°C) for 1 hour.
Preheat the oven to 350°F (180°C).
Grease a 9-inch (23-cm) square glass baking dish.
In a saucepan, heat 2 tablespoons (28 g) butter over medium heat and sauté the onion and celery for 5 to 7 minutes until fragrant and translucent.
Melt the remaining 4 tablespoons (56 g) butter separately.
In a large mixing bowl, combine the bread cubes, sautéed vegetables, melted butter, and vegetable broth.
Toss until well coated.
If using this dressing for stuffing another dish, stop here and follow the respective recipe instructions.
Transfer the mixture to the prepared baking dish and bake, uncovered, for 40 to 45 minutes, until the top is golden brown and crispy.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside roasted vegetables, mashed potatoes, or as a stuffing base for a festive meal.Wine Advice:Pair with a dry white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
A hearty and nutritious vegan bake combining creamy cannellini beans, protein-packed tempeh, and fluffy couscous. Perfect as a side dish or a main course with fresh greens!
1can15 ounces, or 420 g cannellini beans, drained and rinsed
1cup227 g tomato sauce
1cup173 g uncooked couscous
1cup124 g shredded yellow zucchini
1cup124 g shredded green zucchini
¼cup60 ml extra-virgin olive oil
10leavesfresh basil
2tablespoons30 g minced garlic
Salt and pepperto taste
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Add all ingredients to a food processor and blend until the mixture is uniform but still slightly chunky.
Roll out two pieces of foil, about 12 inches (30 cm) long.
Divide the mixture in half and place each portion in the center of a foil piece.
Roll up the foil, twisting the ends together to tighten.
Place on a baking sheet and bake for 1 hour.
Let cool, then transfer to a bowl and fluff with a fork before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed greens or a fresh salad for a balanced meal.Wine Advice:Pair with a light red wine like Chianti or a crisp white such as Pinot Grigio.
A hearty and nutritious vegan bake combining creamy cannellini beans, protein-packed tempeh, and fluffy couscous. Perfect as a side dish or a main course with fresh greens!
1can15 ounces, or 420 g cannellini beans, drained and rinsed
1cup227 g tomato sauce
1cup173 g uncooked couscous
1cup124 g shredded yellow zucchini
1cup124 g shredded green zucchini
¼cup60 ml extra-virgin olive oil
10leavesfresh basil
2tablespoons30 g minced garlic
Salt and pepperto taste
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Add all ingredients to a food processor and blend until the mixture is uniform but still slightly chunky.
Roll out two pieces of foil, about 12 inches (30 cm) long.
Divide the mixture in half and place each portion in the center of a foil piece.
Roll up the foil, twisting the ends together to tighten.
Place on a baking sheet and bake for 1 hour.
Let cool, then transfer to a bowl and fluff with a fork before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed greens or a fresh salad for a balanced meal.Wine Advice:Pair with a light red wine like Chianti or a crisp white such as Pinot Grigio.
A twist on the classic green bean almondine, this dish adds sautéed mushrooms, onions, and optional imitation bacon bits for a savory upgrade that’s perfect for your next holiday gathering.
¼cup25 g imitation bacon bits, store-bought or homemade (optional)
Salt and pepperto taste
3cups705 ml water
Instructies
Trim the ends off the green beans.
In a large frying pan, bring 3 cups of water to a boil (you can add a pinch of salt to the water, if desired).
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, onions, and garlic.
Sauté until the mushrooms have reduced in size by half, about 7 minutes.
Add the almonds and optional bacon bits.
Cook for 2 more minutes.
Add the green beans to the pan and toss to coat.
Cook for 3 to 5 more minutes.
Season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Top with fresh herbs like parsley or thyme to add color and a fresh touch.Wine Advice:A dry white wine like Chardonnay or Pinot Grigio pairs nicely with the savory flavors of this dish.
