recipes

Preheat the oven to 400°F (200°C, or gas mark 6).

Line a baking sheet with parchment paper or aluminum foil.

Whisk together the olive oil, balsamic vinegar, and garlic.

Add the asparagus and onions, tossing to coat.

Place in a single layer on the baking sheet.

Season with salt and pepper.

Bake for 20 minutes, or until the asparagus is tender yet firm, and the onions are soft and translucent.

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

Line a baking sheet with aluminum foil.

In a bowl, toss together all the ingredients 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, or gas mark 4).

Place the garlic cloves in the center of a 10-inch (25-cm) square piece of aluminum foil.

Add 2 tablespoons (30 ml) of the 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 together the broccoli, roasted garlic, remaining 4 tablespoons (60 ml) olive oil, and sea salt to taste.

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

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

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

Preheat the oven to 400°F (200°C, or gas mark 6).

Have ready a 9-inch (23-cm) square baking dish.

Crumble the cornbread into a mixing bowl.

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

Mix well with 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 you don’t have stale bread, cut fresh bread, set it in a single layer on a baking sheet, and let it sit out, uncovered, overnight.

For quicker stale bread, bake fresh bread in the oven at 225°F (110°C, or gas mark ¼) uncovered for about 1 hour.

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

Have ready a 9-inch (23-cm) square glass baking dish.

Heat 2 tablespoons (28 g) 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 (56 g) butter.

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

If using as stuffing for another recipe, such as the Festivus Loaf (page 241), proceed with those directions.

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 (15 ml) of the 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 (30 ml) of olive oil to a large-size 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 (15 ml) 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 it 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 to the water, if you choose).

Add the green beans and boil for 3 minutes.

Remove from heat, drain, and set aside.

Reheat the pan and add the 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.

Toss to coat and cook for 3 to 5 more minutes.

Season with salt and pepper.

In a large-size saucepan, heat the coconut oil over medium heat and cook the garlic, cumin seeds, coriander, ginger, curry powder, and salt for 2 minutes, until fragrant.

Stir in the 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 to 15 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced.

Serve immediately as a side dish.