Garlic Brussels Sprouts

If you think you don't like brussels sprouts, try this recipe and see if it changes your mind.


Garlic Brussels Sprouts

By Allison Rivers Samson

Serves 4

Ingredients
1 tablespoon olive oil
1/2 cup onion, quartered and sliced
1 clove garlic, minced
3 cups fresh brussels sprouts, washed and halved or quartered
1/2 teaspoon salt
1/3 cup water

Directions
1. In a deep skillet over medium heat, add oil and onion. Sauté for 10 minutes, stirring regularly.

2. Add garlic and brussels sprouts,...

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David's Cranberry Sauce

My husband, David, is a pretty great cook in his own right, and Thanksgiving is one of his favorite holidays. Along with several other delicious dishes, he's famous in our family and a few others for his amazing cranberry sauce—and he’s allowed me to share it with you! 
 

David's Cranberry Sauce
By David Samson

Serves 4

Ingredients
8 ounces fresh cranberries
1 cup orange juice
1/4 cup coconut sugar
3 whole cinnamon sticks
5 whole cloves
1/8 teaspoon nutmeg
1 whole bay...

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Vegan Nog

Growing up I remember that adults always drank this thing called “Egg Nog” during the holidays. I was never quite sure what it was, but it had a unique yellow hue and a wonderfully spicy smell. One time I snuck a sip of my mom’s and thought it was one of the most interesting things I’d ever tasted, second only to the rum balls I helped her make (and occasionally tasted). I have yet to veganize the rum balls, but the egg nog, I am definitely working on. Most vegan...

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Pecan Praline Pumpkin Pie

Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this vegan Praline Pecan Pumpkin Pie a dessert your guests will remember and request every holiday meal.

As a (recovering) perfectionist, it took years to perfect my pumpkin pie recipe. The secret turned out to be blind-baking the crust (baking it empty) and cooking the filling on the stovetop for a reliable, crack-free custard every time. Using two secret ingredients as thickeners (instead of the...

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Vegan Whipped Cream

I have a confession. For about 10 years, I’ve had a big secret about whipped cream that I’ve kept all to myself. As I’ve watched my chef friends toil over making vegan whipped cream with countless cans of coconut milk and loud stand mixers whirring away, I’ve been kicking back and enjoying my efficient and reliable method.

It’s just not right to continue keeping this secret, so I'm ready to divulge. The only problem is that my trick relies on...

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Luscious Vegan Lasagna

A classic comfort casserole, lasagna can be highly individual, and mine is no exception. With soy-free and gluten-free ingredients, even those with food sensitivities can enjoy this rich, creamy dish. 

As with most flavorful dishes, this recipe is even better the next day when the flavors have a chance to merge in the fridge.


Luscious Vegan Lasagna
By Allison Rivers Samson

Serves 8

Ingredients
Pasta
12 lasagna noodles
4 quarts boiling water

Marinara Sauce
1/2 teaspoon olive oil
1 cup diced...

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Comfortably Yum: 10 Mind-blowing Vegan Recipes

What if there was a collection of 10 incredible vegan recipes that were tested and perfected so well that you knew would knock the socks off of everyone no matter where they are on the continuum from vegan to omnivore?

And what if those recipes were also made with whole-food ingredients? Well, I've created the resource for you! Not only will you get the delicious recipes shown below, but I've also got several bonuses:

  • super-helpful shopping list
  • ingredients glossary
  • cooking tips and...
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The Joy of Glass Jar Storage

After learning about the dangers of BPAs in plastics, I began my search for alternative food storage options for our family.

First, we tested stainless steel food storage containers. Even though they had plastic lids, it was impossible to easily see inside them and in the fridge, out of sight = out of mind, leading to perished food.

The second thing I discovered over time is that wide, shallow containers expose more of the food's surface to air, which tends to make it spoil...

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Hearty Vegan Meatloaf

An exceptionally fulfilling loaf loaded with brown rice, lentils, and mushrooms for a toothsome texture with a flavorful sauce that's slightly sweet, salty, and smoky. Perfect for any dinner, or top with gravy for a delectable Thanksgiving entrée!


Hearty Lentil Meatloaf

By Allison Rivers Samson

Serves 8

Ingredients
Smoky Tomato Topping
1/2 cup tomato paste
2 tablespoons tamari
1 teaspoon coconut sugar (or dark brown sugar)
1/2 teaspoon liquid smoke
1 clove garlic,...

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Twice-Baked Potatoes

Loaded with homemade smoky vegan cheddar cheese sauce and topped with sour cream, these twice-baked potatoes are the ultimate comfort food.


Vegan Cheesy Twice-Baked Potatoes

By Allison Rivers Samson

Serves 8

Ingredients
Baked Potatoes

8 large russet potatoes, scrubbed
1 tablespoon olive oil
1/4 teaspoon salt

Vegan Cheddar Cheese Sauce
1/4 cup refined/unflavored coconut oil
1/4 cup chopped onion
1 cup garbanzo beans, drained and rinsed
1/4 cup chopped carrots
1 clove garlic, minced
1...

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