INGREDIENTS:

INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit.  
2. Remove rough ends of sprouts, cut in half lengthwise and transfer to a large baking tray.  
3. Drizzle with avocado oil, kosher salt and black pepper. Toss well to coat.  
4. Place sprouts cut side down on baking tray, pop in the oven and bake for 25 minutes.
5. In a small bowl combine maple syrup, balsamic vinegar, lemon juice, and garlic granules. Stir well.
6. Drizzle mixture over sprouts, toss lightly, lay sprouts in a single layer and cook for another 10-15 minutes, or until sprouts are tender. 
7. Remove from oven and transfer to a serving dish.
8. Top evenly with feta and pomegranate seeds.
 

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INGREDIENTS:

INSTRUCTIONS:

1. Preheat oven to 375 degrees Fahrenheit. 
2. Cut whole ciabatta loaf and 2 cups multigrain bread into 1 cm cubes. Transfer to a large baking tray and evenly drizzle with 1 ½ Tbsp. avocado oil and ½ tsp. kosher salt. Toss and spread pieces evenly on baking tray.
3. Bake for 10-15 minutes, remove from oven and transfer to a 9×13 baking dish.
4. Heat avocado oil in a large pan over medium heat. Once the oil is hot, add red onion, carrots and remaining kosher salt. Cook on medium-low heat for 8-10 minutes, stirring occasionally.
5. Add mushrooms and cook for 2-3 minutes. Add sausage and break up with spatula. Add 2 Tbsp. parsley, black pepper and garlic granules and stir well. Cook 5-6 minutes, stirring occasionally.  
6. Combine vegetable and sausage mixture with bread on baking tray and mix well.
7. Warm vegetable broth over medium heat and pour evenly over stuffing, using a large spoon to gently help absorption. 
8. Cover with foil and bake for 20 minutes.
9. Remove foil and bake another 20 minutes.
10. Top with remaining parsley & serve!
 

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INGREDIENTS:

INSTRUCTIONS:

1. Preheat oven to 425 degrees Fahrenheit.
2. Cut 4 delicata squash in half lengthwise and remove ends. Remove seeds with the back of a spoon. (Seeds and pulp will not be needed for this recipe.)
3. Cut each squash piece crosswise into ½ inch thick slices and transfer to a large baking tray. 
4. Drizzle with 3 Tbsp. avocado oil, 1 tsp. kosher salt, ¼ tsp. black pepper, ½ tsp. garlic granules, and ½ tsp. onion granules. Coat squash pieces and arrange on a tray in a single layer. Bake in oven for 20 minutes.
5. Cut cooked beets into 1-inch pieces and transfer to a mixing bowl. Add remaining 1 Tbsp. avocado oil, ½ tsp. salt, ¼ tsp. pepper, ¼ tsp. garlic granules, ¼ tsp. onion granules, and 1 ½ tsp. parsley. Toss well to coat.
6. Add beets to baking tray with squash. Place tray back into oven and bake for another 15 minutes. 
7. While vegetables are baking, heat a small skillet on medium-low heat. Add ¾ cup almonds and cook for 2 minutes, stirring frequently. Stir in maple syrup and dark brown sugar and then add in the vegan butter. Cook gently for 3-4 minutes, stirring frequently and remove skillet from heat.  
8. Transfer vegetables to a serving dish.
9. Remove foil and bake another 20 minutes.
10. Top with almonds and leaves from 1-2 sprigs of fresh thyme.  
 

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INGREDIENTS:

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place cupcake liners in a 12-cupcake baking tray.  
3. In a large mixing bowl, add dry ingredients (flour, baking soda, baking powder, cinnamon, clove, ginger, salt and nutmeg) and gently stir to combine. 
4. In a separate mixing bowl, add the wet ingredients (brown sugar, vanilla extract, ginger ale, avocado oil, molasses and almond milk) and whisk together until smooth. 
5. Add the dry ingredients to the wet ingredients and stir well until just smooth. (Avoid over mixing.) 
6. Using a spoon, divide the batter evenly across the 12 cupcakes.  
7. Place tray in oven and bake 18-21 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove cupcakes from oven and allow to cool for 5 minutes in the tray. After 5 minutes, transfer to cooling rack until completely cool. 
9. Meanwhile, add all frosting ingredients into a mixing bowl and blend with a hand mixer until smooth. If frosting is too thick, add in 1 tsp. almond milk at a time until reaching desired consistency.