Ingredients:

• For the Stuffing:
• ▢2 ribs celery, chopped
• ▢½ medium yellow onion, chopped
• ▢2 cloves garlic, minced or pressed
• ▢¼ cup vegetable broth
• ▢¼ cup vegan heavy cream, (such as oat cream, cashew cream, soy cream, or full-fat coconut milk)
• ▢2 tablespoons vegan butter, melted
• ▢½ teaspoon dried thyme leaves
• ▢½ teaspoon dried rosemary leaves
• ▢½ teaspoon salt
• ▢¼ teaspoon powdered sage
• ▢¼ teaspoon black pepper
• ▢8.5 oz sourdough, (gluten-free bread if preferred), cut into 1 inch cubes
• For the Turkey-Seasoned Tofu:
• ▢¼ cup nutritional yeast
• ▢2 tablespoons olive oil, melted
• ▢2 tablespoons soy sauce, (gluten-free if preferred)
• ▢1 teaspoon garlic powder
• ▢1 block (350g/ 12.3oz) extra-firm tofu, pressed and torn into chunks (see step 1)
• For the Potatoes and Carrots:
• ▢12 oz baby potatoes, halved and larger ones quartered
• ▢2 large carrots, (9.7oz/ 275g) peeled and sliced
• ▢1 tablespoon olive oil
• ▢2 cloves garlic, minced or pressed
• ▢1 teaspoon dried rosemary
• ▢¼ teaspoon salt
• ▢⅛ teaspoon black pepper
• For the Green Beans:
• ▢9 oz green beans, ends trimmed
• ▢2 cloves garlic, minced or pressed
• ▢1 teaspoon olive oil
• ▢1 pinch of each salt and pepper

Instructions:

• To press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 
• Preheat Your Oven: to 400℉ (200℃). Lightly grease a large baking sheet that is at minimum 11″ x 17″ in size (or two smaller baking sheets, if preferred).
• For the Stuffing: In a large bowl mix all of the stuffing ingredients except for the bread. Mix to combine. Then lastly add the bread cubes and gently toss to coat the bread cubes in the mixture. Set aside for 10 – 15 minutes to absorb the flavors while you prepare the tofu and vegetables.
• For the tofu: Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu. Mix to combine. Then tear the block of tofu into bite-sized pieces. (Tearing the tofu gives texture much more similar to turkey, and the rough texture grips the sauce better). Add the tofu bites to the bowl with the seasonings, and gently fold it using a spatula to coat. Set aside.
• For the potatoes and carrots: to a medium bowl add the potatoes, carrots, and all of the seasonings. Toss to evenly coat.
• Arrange the sheet pan and Bake: take your sheet pan, and on ¼ of the pan, place all of the stuffing, using a spatula to pack it into a rectangle shape. Just above the stuffing, add the tofu so that it takes another ¼ of the sheet pan. Spread the carrots and potatoes across the remaining ½ of the baking sheet. Bake for 20 minutes.
• For the Green Beans: While the sheet pan is baking, prepare the green beans. Add them to the same bowl the potatoes and carrots were in. Add the garlic, oil, salt and pepper and toss to coat in the remaining spices from the potatoes and carrots.
• Finish Baking: After the sheet pan has baked for 20 minutes, remove it from the oven. Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. In the remaining ¼ of the sheet pan, add the green beans. Return to the oven and cook for another 15 – 20 minutes until the green beans are tender, the potatoes and carrots are tender all the way through when pierced with a fork, and the stuffing is lightly browned. Note that the tofu will be tender and juicy fresh out of the oven, and will get tougher and chewier as it cools (I enjoy both textures)! Serve as is or with your favorite sauce such as mushroom gravy or cranberry sauce.

Notes:

Make Ahead: Morning of, or a few hours before, prepare everything in advance, so that when it’s time for dinner, you can simply place all the items on the sheet pan and pop it into the oven following the baking directions. 

Gluten-free: for gluten-free, use a gluten-free bread, and substitute the soy sauce for a gluten-free soy sauce such as tamari.

Oil-free: for oil-free, use a good non-stick pan or line it with parchment paper. For the stuffing substitute the vegan butter for 2 extra tablespoons of vegan culinary cream. For the tofu, substitute the oil for 2 tablespoons vegetable broth or aquafaba. For the potatoes, carrots, and green beans, substitute the oil for vegetable broth or aquafaba.

Recipe from https://itdoesnttastelikechicken.com/vegan-sheet-pan-thanksgiving-dinner/

INGREDIENTS

Rosemary Whipped Cream

1 cup heavy cream

1 teaspoon vanilla bean paste

3 (5-inch) rosemary sprigs

1 tablespoon powdered sugar

Strawberry-Rhubarb Cake

1 cup all-purpose flour (about 4 1/4 ounces), sifted

½ cup fine yellow cornmeal (about 2 7/8 ounces)

½ teaspoon kosher salt

¾ cup plus 1 tablespoon unsalted butter (6 1/2 ouncse), at room temperature, divided

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 ½ ounce goat cheese (about 3 tablespoon), at room temperature

⅓ cup buttermilk, at room temperature

2 teaspoons vanilla bean paste

1 cup halved fresh strawberries

¾ cup diagonally sliced fresh rhubarb (1/2-inch pieces) (from about 3 ounce rhubarb stalks)

2 tablespoons turbinado sugar

INSTRUCTIONS

1. Make the rosemary whipped cream
2. Combine heavy cream and vanilla bean paste in a small bowl. Rub rosemary sprigs between hands to release their oils, and add to bowl; stir mixture until combined. Cover with plastic wrap; refrigerate at least 2 hours or up to 4 hours. Pour mixture through a fine wire-mesh strainer into a large bowl; discard solids. Beat cream mixture with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Sprinkle with powdered sugar; beat on medium-high speed until stiff peaks form, about 45 seconds. Cover rosemary whipped cream with plastic wrap; refrigerate until ready to use, up to 12 hours.
3. Make the strawberry-rhubarb cake
4. Place a 10-inch cast-iron skillet in oven, and preheat oven to 350°F. Let skillet preheat about 10 minutes.
5. Meanwhile, whisk together flour, cornmeal, and salt in a small bowl until combined; set aside. Place 3/4 cup butter in bowl of a stand mixer fitted with the whisk attachment; beat on high speed, stopping occasionally to scrape down sides of bowl, until pale and fluffy, about 2 minutes. Gradually add granulated sugar, beating on high speed and stopping occasionally to scrape down sides of bowl, until mixture is light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, crumble in goat cheese; beat until just combined, about 30 seconds. Gradually add flour mixture, beating until just combined, about 1 minute. Add buttermilk and vanilla bean paste, beating until just combined, about 1 minute.
6. Carefully remove hot skillet from oven, and add remaining 1 tablespoon butter. Swirl skillet until butter is melted. Carefully pour in cake batter; smooth top if needed. Arrange strawberries and rhubarb in an even layer on batter; sprinkle with turbinado sugar.
7. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 55 minutes to 1 hour. Let cool slightly on a wire rack, about 15 minutes. Serve cake warm with a dollop of rosemary whipped cream.

Recipe from https://www.foodandwine.com/recipes/strawberry-rhubarb-cornmeal-skillet-cake

INGREDIENTS

• ½ cup balsamic vinegar
• 12 slices Italian bread
• 1 tablespoon olive oil
• 1 pound strawberries, washed and diced
• 2 teaspoons fresh thyme leaves, plus more for serving
• 1 cup goat cheese, room temperature
• salt and freshly ground pepper to taste

INSTRUCTIONS

1. Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. Combine strawberries and thyme in a small bowl and set aside.
4. Grill bread on the preheated grill until browned, about 3 minutes per side.
5. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Recipe from https://www.allrecipes.com/gallery/spring-strawberry-ideas/

INGREDIENTS

• 6–7 cups quartered strawberries
• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

• 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (I recommend fine sea salt)
• 3/4 cup (180g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk*
• 2 Tablespoons (30ml) heavy cream or buttermilk
• coarse sugar, for sprinkling

INSTRUCTIONS

1. Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
2. Make the biscuits: Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
3. Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
4. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
5. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
6. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
7. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
8. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Recipe from https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

INGREDIENTS

• 3 (14-oz cans) pinto beans
• 2tablespoons grapeseed, sunflower or canola oil
• 1onion, finely chopped
• 1large or 2 medium carrots, cut in small dice
• 1red pepper, diced (optional)
• 2large garlic cloves, minced
• 3tablespoons mild ground chili (or use hot, or use more)
• 1tablespoon lightly toasted cumin seeds, ground
• 128-ounce can chopped tomatoes
• 1teaspoon dried oregano, preferably Mexican oregano
• 2tablespoons tomato paste dissolved in 1 cup water
• 2cups diced winter squash (about ¾ pound)
• Salt to taste
• ½cup chopped cilantro
• Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

INSTRUCTIONS

1. Heat the beans on top of the stove in a large soup pot or Dutch oven. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
2. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
3. Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Tip: Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.

Recipe from cooking.nytimes.com

Rainy-Day Tomato Soup

INGREDIENTS

• 2 tablespoons olive oil
• 2 bell peppers, de-seeded and roasted at 250 degrees for 20-25 minutes
• 10 tomatoes, washed and roughly chopped
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1/2 cup broth (chicken or veggie) or water, as needed
• 1 1/2 cups milk, half and half or whipping cream (as you prefer)
• 1 teaspoon dried basil or 3 teaspoons fresh
• 1 teaspoon oregano or 3 teaspoons fresh
• 1 teaspoon dried paprika
• Salt & pepper to taste
• Water as needed
• 1 loaf day-old bread, crusts removed
• ½ cup butter, melted
• 1 tablespoon Italian seasoning

Recipe from bountyandsoul.org

INSTRUCTIONS

Thanksgiving Stuffing with Cranberries, Sage, and Butternut Squash

INGREDIENTS

• 1 package canned buttermilk biscuits (8 pack)
• 3 cups peeled & diced organic butternut squash
• 1/2 cup onions, finely diced
• 2 Tablespoons unsalted butter
• 1/2 tsp salt & pinch of pepper
• 1 Tablespoon chopped fresh rosemary
• 1 Tablespoon chopped fresh sage
• 1 Tablespoon minced fresh garlic, about 3 cloves
• 1/2 cup white wine
• 3/4 cup dried cranberries
• 1/2 cup vegetable stock

Directions

1. Cook the biscuits according to package directions, remove from oven and set aside.
2. In a skillet over medium heat melt the butter, add the butternut squash and onions and cook, stirring occasionally until the squash is soft, about 8-10 minutes. Add the salt, pepper, rosemary, sage, and garlic to the skillet. Stir to combine and cook 2-3 minutes more. Add the white wine to deglaze the pan. Cook 2-3 minutes and then remove from heat.
3. Chop the biscuits into bite size pieces. In a large mixing bowl, combine the squash mixture with the biscuits, cranberries, and 1/2 cup of stock.
4. Spread the mixture onto a lined baking sheet and bake at 425 for 10-15 minutes.
5. Remove from oven and serve!

Recipe from handmadeintheheartland.com

INGREDIENTS

• 2 pounds quince, peeled, cored, chopped
• 2 pounds Fuyu Persimmon, peeled, chopped
• 1 pound cranberries, fresh or frozen ( If frozen, do not thaw)
• 3 cups water 
• 1/2 cup sugar
• 1/2 cup + 4 tablespoon + 2 tablespoon maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon + 1/2 teaspoon cinnamon
• 1/2 teaspoon + 1/4 teaspoon cardamom
• 1/2 teaspoon + 1/4 teaspoon ground nutmeg
• 1 cup quick cooking rolled oats
• 1 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold cut into cubes

Directions

1. Lightly grease a 2 quart baking pan, or 9×13 pan. Preheat oven to 350 F.
2. In medium saucepan, combine quince, 3 cups water, 1/2 cup sugar, and 1/2 cup maple syrup.  Bring to boil then simmer until quince are pierced with a fork, but still firm, about 8-10 min.
3. Drain and place quince in large mixing bowl. Add persimmon and cranberries.
4. Pour lemon juice and 4 tbsp maple syrup over fruit and stir, then add 1 tsp cinnamon, 1/2 tsp cardamom, and 1/4 tsp nutmeg, and stir well. Pour into prepared pan in an even layer.
5. In separate bowl, combine the oats, flour, brown sugar, salt, 1/2 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp nutmeg. Mix well. Add butter and 2 tsp maple syrup and mix with hands, fork, or pastry blender until the entire mixture is moist and holds shape when squeezed together.  
6. Evenly distribute topping over fruit. Cover pan with foil and bake for 30 min. Remove foil and bake another 10 min or until bubbly and topping is starting to turn golden.
7. Remove from oven and let sit 10 min. Serve hot with vanilla ice cream.

Recipe from pineappleandcoconut.com

Butterscotch Pears

INGREDIENTS

• 4 large firm pears
• 1 tablespoon lemon juice
• 1/4 cup packed brown sugar
• 3 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup pear nectar*
• 2 tablespoons honey

Note:
*You can buy canned pear nectar, make your own, or substitute apple juice.

Recipe from tasteofhome.com

Directions

Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In small bowl, combine brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.

Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm, with pound cake or ice cream.