FLUFFY Pumpkin Sage Biscuits

These FLUFFY Pumpkin Sage Biscuits are great for any event because they are a great mix of sweet and savory. Simple ingredients make them easy to make, and the pumpkin and sage give them a cozy fall taste.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/4 cup fresh sage leaves, finely chopped
• 3/4 cup unsweetened plant-based milk

Instructions:

Preheat oven to 425F 220C

In a large bowl, whisk together flour, baking powder, baking soda, and salt

Add cold cubed vegan butter to the flour mixture

Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs

Stir in pumpkin puree and chopped sage leaves until just combined

Pour in plant-based milk and mix until a soft dough forms

Turn the dough out onto a lightly floured surface

Gently knead the dough a few times until it comes together

Pat the dough into a circle about 1 inch thick

Use a biscuit cutter to cut out biscuits, rerolling any scraps as needed

Place biscuits on a baking sheet lined with parchment paper, leaving some space between each biscuit

Bake for 12-15 minutes or until the biscuits are golden brown and fluffy

Remove from oven and let cool slightly before serving

Hoisin Tofu with Mushrooms and Cauliflower Rice

A tasty and nutritious dish that consists of tofu marinated in hoisin sauce, earthy mushrooms, and cauliflower rice. This filling vegan dish is high in protein and nutrients.

Ingredients:

• 1 block tofu, pressed and cubed
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cups mushrooms, sliced
• 3 cups cauliflower florets, riced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

In a bowl, mix together hoisin sauce, soy sauce, and sesame oil

Add cubed tofu to the sauce mixture, ensuring its well coated

Let it marinate for at least 15 minutes

In a large skillet, heat vegetable oil over medium heat

Add minced garlic and ginger, saut until fragrant

Add marinated tofu to the skillet

Cook until tofu is golden brown on all sides, about 8-10 minutes

Add sliced mushrooms to the skillet, cook until they release their moisture and start to brown

Stir in riced cauliflower and green onions

Cook for an additional 5-7 minutes until cauliflower is tender but not mushy

Season with salt and pepper to taste

Serve hot, garnished with additional green onions if desired

Meat Lovers Vegan Potstickers

Filled with veggie crumbles and bold flavors, even your meat-loving guests wont guess these potstickers are meatless, let alone vegan.

Broccoli Cauliflower Salad

Broccoli, cauliflower, bacon, and mozzarella cheese are tossed in a creamy mayonnaise dressing to make this cool and refreshing summer salad.

Italian Pistachio Gelato

Pistachios make a wonderful Italian gelato due to their intense flavor. If you get your hands on them use Bronte pistachios from Sicily.

Large Soft Pretzels Quick

Serve these enormous homemade soft pretzels with your favorite dipping sauce for a quick and simple snack that takes less than 30 minutes to prepare and cook.

Tomato Gorgonzola Soup

Made easy with canned tomatoes, this soup takes its rich, sophisticated flavor from Gorgonzola cheese and a splash of heavy cream.