Ingredients:

Vegan & GF Graham Cracker Crumbles

• 2 tbsp coconut sugar

• 1/2 baking powder

• pinch of salt

• 1 tbsp ground flax

• 1/2 ground cinnamon

• 1/4 cup maple syrup

• 1 tbs molasses or honey

• 2.5 tbsp coconut oil, melted

• 1.25 cups oat flour

• 1/4 cup tapioca starch

Preheat the oven to 350. Line a baking sheet with parchment paper or a silpat. Mix all of the ingredients well until a dough forms. Flatten into an even rectangle. Make it as thin as you can. Bake for 12-15 minutes. Check on it to make sure it isn’t getting too dark. If it needs more time, return to the oven for another 5 minutes. It should become golden around the edges. Remove from the oven and let cool completely. When it is cool, break it up into small pieces to use as the crumb topping of the smoothie!

Smoothie:

• 1 cup Malk Almond Milk

• 2 frozen bananas

• 2 pitted dates

• 1/2 tsp cinnamon

• pinch of sea salt

• 1/2 cup coconut whip

• 1 tbsp maple syrup

• 1 scoop vanilla collagen powder (or protein)

• 2 tbsp shredded coconut

Blend all the ingredients in a high-speed blender. Pour into a prepped glass with coconut whip smeared on the inside! Top with additional coco whip and the crumbled graham cracker. Enjoy bestie!!!!

Ingredients:

• 3 cups broccoli florets

• 1 can chickpeas, drained and rinsed

• 1 cup edamame (optional)

• 1/4 cup sliced pickled ginger (sushi ginger is the best!!)

• 2 Tbsp sesame oil

• 1-2 tbsp gochujang paste, adjust based on how spicy you like it!

• 3 tbsp ginger juice from pickled ginger

• 1/3 cup coconut aminos

• 2 cloves garlic, minced

• salt/pep to taste

• green onion for garnish

Directions:

1. Preheat oven to 450

2. Add your broccoli, chickpeas, edamame, and sesame oil to a sheet pan and spread out evenly

3. Roast in the preheated oven for 10-15 minutes or until broccoli is mostly cooked through and everything is getting slightly crispy

4. While that is roasting, make your sauce by combining the remaining ingredients in a small bowl

5. Remove the sheet pan from the oven and change the settings to broil

6. Add your sauce to the broccoli-chickpea mixture and toss to combine

7. Once the oven is broiling, add the sheet pan back in for 5-6 minutes. Keep an eye on it!!

8. Once it is done, the veggies should be cooked through, the sauce should be thickened slightly, and everything should be a little crisp!

9. Serve with some rice and/or some orange “chicken” tofu!! It is the best combo!!! Top with green onion!

Ingredients:

• 2 blocks extra firm tofu, drained and pressed

• 1/4 cup cornstarch

• 4 gloved minced garlic

• 2 tbsp minced ginger

• 1/4 cup sesame oil, divided

• 1/3 cup coconut aminos (tamari, liquid aminos, or soy sauce work too!)

• 1.5 cups orange juice (freshly squeezed is best!)

• 3 tbsp honey

• 1 tsp onion powder

• salt/pep to taste

• green onion and sesame seeds for garnish!

Directions:

1. Once your tofu has been pressed for 10-30 minutes, break it apart into bite-sized chunks. You can cut it into cubes but I prefer the texture of the torn edges

2. Toss in a large bowl with cornstarch until each piece is evenly coated. Set aside.

3. In a saucepan, saute garlic, ginger, and 2 tbsp sesame oil for 5 minutes or until fragrant. Don’t let it burn!

4. Add in the coconut aminos, OJ, honey, onion powder, and salt and pep

5. Let simmer for 20-25 minutes on medium-low heat, stirring occasionally. It should reduce slightly to a sauce. While it is reducing, start on the next steps!

6. Heat a large skillet or wok on medium high heat and add 2 tbsp sesame oil

7. Once the oil is hot, add in your cornstarch-coated tofu into the pan. If your pan is not big enough, pan fry in batches

8. Don’t move the tofu around for at least 5 minutes. You want it to get browned on each side and tossing it around too much will limit the browning!

9. Brown the tofu on each side, should take 15-20 minutes. Let it get as crispy as you like!

10. Once the tofu is cooked to your liking, pour in your sauce and toss to coat the tofu chunks!

11. Let simmer for 5 minutes. The sauce will get nice and thick thanks to that cornstarch!

12. Serve with green onion and sesame seeds on top! I like this with some rice and veggies!!

Ingredients:

• 1 cup vegan butter, room temperature

• 3 tbsp almond butter

• 1 cup white sugar

• 1/2 cup packed brown sugar

• 1 tsp vanilla extract

• pinch of salt

• 1.5 cups flour, gluten-free if needed!

• 1/2 tsp baking powder

• 5 tsp ground flax

• 2.5 cups oats

• 1.5 cups chocolate chips

Directions:

1. Preheat oven to 375 degrees

2. Line a sheet pan with parchment or Silpat

3. In a large bowl, add the room-temperature butter and almond butter and beat until creamed. About 2 minutes. I recommend a stand mixer or hand mixer for this recipe!

4. Next, add both kinds of sugars and beat for 5 minutes. It should be light and fluffy!

5. Add in vanilla, salt, flour, and baking powder. Mix until just combined

6. Add in the flax, oats, and chocolate chips and combine by hand with a rubber spatula until just combined. Do not overmix here!

7. Form cookies with your hands by rolling 2-3 tablespoons of dough into a ball and lightly flattening on the baking tray

8. Place 6 evenly spaced cookies on the cookie sheet and bake for 10-12 minutes

9. When the cookies are done, they should be golden brown on the edges and soft in the middle!

10. Let cool on the baking sheet for a few minutes before transferring to a wire cooling rack to completely cool!

11. Enjoy!!

As a gluten-intolerant girlie, I feel particularly left out of the homemade bread trend. Sourdough works for me personally but 1. I am not ready to commit to a sourdough starter 2. I know a lot of gluten-free people can’t do sourdough. So in an attempt to please my belly and yours, I developed this recipe. And it might be the best thing I have ever made.

Ingredients:

Vegan Cashew Pesto

• 1/3 cup raw cashews

• 3 cloves garlic (or more!!)

• 1/4 cup nutritional yeast

• 1 tsp salt/pep

• 1 tsp onion powder

• 2 cups basil (two big handfuls)

• 1/4 - 1/3 cup olive oil

Focaccia Dough

• 1.5 cups warm water

• 1 packet of yeast

• 1 tbsp raw honey or sugar

• 4 tbsp olive oil

• 2.5 cups gluten-free flour - I used Bob’s Red Mill one-to-one

• 2 tsp salt

• 2 tsp baking powder

Directions:

1. Start by prepping your pesto! Add the cashews, garlic, nooch, and spices to a blender

2. Blend until the nuts are processed and the mixture starts to resemble sand

3. Add the basil and EVO. Blend for less than a minute on medium-low speed until the basil is incorporated. (Tip: If you blend too much, your basil will get bitter!)

4. Blend until you get your designed consistency. I like it a little chunky, especially in the focaccia!

5. Set basil aside while you make the focaccia dough!

6. In large bowl, add your water, yeast, and sweetener

7. Let the yeast activate for 5 minutes. It should get foamy and bubbly!

8. Once the yeast is bloomed, add in your EVO, flour, salt, and baking powder

9. Mix it with a wooden spoon or in a stand mixer. There is no need to knead, so once it is combined you are done!

10. The dough will be very sticky and soft, that is totally normal.

11. Add 1/2 of your pesto to the dough by folding it in with a spatula. It should be marbled throughout

12. Prepare a 9x9 baking dish with an additional 2-3 tbsp of olive oil. Coat the bottom with the oil. It might seem like a lot, but that is what makes focaccia so amazing!

13. Scrape the dough out of the bowl into the baking dish. Push the dough into the corners, allowing the oil to come up the sides of the dish

14. Add more of the pesto on top of the dough. I used almost all of it, don’t hold back!

15. Stipple the top of the dough with your finger tips to create those indentations and bubbles

16. Let rest at room temperature covered with a towel for 40 minutes to an hour. The dough should be almost doubled in size

17. When your dough is just about done proofing, preheat your oven to 400 degrees

18. Once preheated, bake for 30-40 minutes. It should be crunchy on top and spring back when pushed down when ready!

19. Take it out of the oven and let cool

20. Cut it up and enjoy as you please! I really like sandwiches on it!!

OKAY OKAY HERE IS YOUR RECIPE!!! I know you are all fans of this super simple recipe and for good reason! It is so delish!!!

Ingredients:

@earthyjane MISO GLAZED TATERS🤭💅🏼🫦 #healthyrecipes #cookwithme #mealprep #highprotein #glutenfree #veganrecipes #plantbasedrecipes ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

• 2 lbs sweet potatoes, diced and skin removed

• 2 tbsp avocado/olive oil

• 1/4 cup miso paste

• 2 tbsp maple syrup or honey

• 3 tbsp coconut aminos (or soy sauce)

• 2 tbsp rice vinegar (balsamic vinegar works well too!)

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 cloves of garlic, minced

• salt and pep to taste

Directions:

1. Preheat your oven to 450 degrees

2. Add your sweet potatoes to a large sheet pan so that they are in one layer

3. Add your oil and toss to coat

4. Bake for 15 minutes or until soft

5. While the taters are baking, mix your sauce in a bowl until a paste forms

6. Once your potatoes are par-baked, add your sauce

7. Toss the potatoes in the sauce until evenly coated

8. Bake for an additional 10 minutes and broil for the last 5 - make sure to keep an eye on them!

9. Enjoy babes!!!! <3333

Ingredients:

@earthyjane CHEESY TOFU BURRITOS🌶️🌯✨this might be my favorite recipe in the series so far!! They are SO SO good!! Recipe on my website💗 #privatechef #healthyrecipes #cookwithme #nutrition #mealprep #highprotein #glutenfree #veganrecipes #plantbasedrecipes #plantbasedmealprep ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

• 6-8 large tortillas, I used Siete burrito size

• 2 cups cooked rice

• 2 bell peppers, thinly sliced

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1 can of black beans, drained and rinsed

• 1 block extra firm tofu

• 2 tbsp nutritional yeast

• 1 tsp salt/pep

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp cumin

• 1 tsp paprika

• 1/2 cup vegan cheese shreds

Directions:

1. Start by cooking your thinly sliced bell peppers in a frying pan

2. Add the olive oil, salt, chili powder, cumin, and garlic powder to the peppers

3. Cook until soft and charred to your liking

4. Next, make your cheesy tofu scramble! Add crumbled tofu to a warmed pan

5. Add the nutritional yeast, salt, pepper, onion powder, garlic powder, cumin, and paprika to the tofu and stir

6. Cook for 5-6 minutes. Add water if needed to loosen it up!

7. Sprinkle the cheese on top of the tofu, cover with a lid, and turn the heat off

8. Let the cheese steam for 1-2 minutes

9. At this time you can season your beans if desired!

10. Steam your tortillas so they are pliable

11. Add a 1/4-1/3 cup of tofu to the tortilla

12. Layer a few cooked peppers, rice, and a few tablespoons of black beans in the tortilla

13. Roll away from you, tucking the sides in as you roll

14. Wrap in a piece of foil and repeat until you are out of ingredients! I got 6 burritos!

15. Store in a zipped freezer bag up to 6 weeks in the freezer

16. When ready to enjoy, remove foil and microwave for 5-6 minutes on 50% power level

17. Enjoy as is or add some hot sauce, avocado, or salsa!

Equipment:

• High-Speed Blender - I used a Vitamix

• Nut Milk Bag or Fine Mesh Strainer

• Large jar, sealed pitcher, or individual shot bottles for storage

Ingredients:

• 2 cups ginger root, washed

• 2 lemons, washed and quartered

• 2 inch piece turmeric root, washed

• 1 tsp black pepper

• 4 cups water

Directions:

@earthyjane WHERE MY WELLNESS GIRLIES AT?!🤭💅🏼 This recipe is for you babe!! Elevating our daily habits as we enter the second month of year💗💗 #privatechef #healthyrecipes #cookwithme #nutrition #mealprep #celebritychef #plantbasedrecipes #health #juiceshots #veganrecipes ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

1. In a high-speed blender, add all the ingredients

2. Blend for 2-4 minutes on high until there are no large chunks left and the liquid is uniform

3. Place a nut milk bag in a large bowl and pour your juice into the bag

4. Slowly squeeze the bag, releasing the juice from the pulp. Be careful not too make too much of a mess because the turmeric stains!!!

5. Once you cannot get any more juice out of the bag, throw away the pulp

6. Pour the juice carefully into your storage containers and refrigerate

7. Enjoy within 10 days!

The next recipe in the Plant-Based Meal Prep series is these “Snickers” Dates. They are nut butter stuffed dates, coated in chocolate. No better treat in my opinion. Part of my meal prep routine includes a healthy dessert because a sweet treat is always a part of my day. I would rather have something on the healthier side, all ready to go instead of choosing a less healthy option because of my cravings. Excited for you to try these!!

@earthyjane HEALTHY “SNICKERS” DATES😍🥜🤌🏼✨ Recipe: 1 cup chocolate 1 tbsp coconut oil 16 oz fresh dates 1/3 cup nut butter Flaky sea salt Cooktop is from @karinearappliances #karinearcooktop #cooktop #plantbasedrecipes #mealprep #healthyrecipes ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

Ingredients:

• 1 cup chopped chocolate

• 1 tbsp coconut oil

• 16 oz fresh dates

• 1/3 cup nut butter of choice, I used freshly ground peanut butter

• flaky sea salt

Directions:

1. Melt the chocolate either in the microwave in 20-second increments, or on the stove until smooth

2. Cut each date in half to remove the pit

3. Place about a teaspoon of nut butter in each date and pinch it close

4. With two forks, coat each date in the chocolate and let the excess drip off

5. Place the coated dates on a plate and sprinkle with sea salt

6. Place the dates in the freezer for 15-20 minutes and then transfer to a sealed container

7. Enjoy throughout the week (if they last that long)!!

The Plant-Based Meal Prep series is HERE and this is the recipe we are starting with. This is a great recipe to make at the beginning of your week because it makes a whole lot and reheats so well! It gets thicker as it sits as the wild rice absorbs a lot of liquid so keep that in mind. I recommend having at least one bowl right away and then putting the rest in some containers for later. Wild rice is not a staple in my pantry but after developing this recipe, I believe it should be! So many micronutrients and fiber in wild rice.

@earthyjane CREAMY WILD RICE + MUSHROOM SOUP✨🥣🙌🏼 IT IS SO GOOOOOOD🤤 #mealprep #glutenfree #privatechef #veganrecipes #cookwithme #vegetarianrecipe #mealprep #plantbasedmealprep #highprotein ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, diced

• 5 cloves of garlic, minced

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tbsp chili flakes, optional but I like mine a little spicy

• 1 tsp cumin powder

• salt + pep to taste (start with 1 tsp each and then adjust

• 2 tbsp liquid aminos or soy sauce

• 1 tbsp bouillon paste (or sub the water for veggie broth)

• 4 cups roughly chopped mushrooms of choice

• 1 cup wild rice, rinsed

• 2 cups water (or veggie broth)

• 1 can coconut milk or coconut cream

Directions:

1. In a large pot, cook olive oil and onions for 4-5 minutes on medium high

2. Add in your garlic and spices and cook until fragrant

3. Add in your liquid aminos and bouillon paste and stir to combine

4. Add your chopped mushrooms and coat in all the spices

5. Cover and let cook for 5-6 minutes, should start breaking down and smelling amazing!!

6. Add in your wild rice and stir to combine

7. Add the water and stir so everything is submerged in the water

8. Cover and let simmer on a medium low heat for 20-30 minutes, stirring occasionally

9. Once the rice is almost finished cooking, add in your coconut milk

10. Stir and cover once more for 10-15 minutes or until your rice is fully cooked

11. Adjust seasoning as needed

12. Remove from the heat and let cool before adding it to containers or enjoying it right away!

This chocolate cream pie is rich, decadent, and made in only a few minutes! It has very minimal ingredients you probably already have in your kitchen. Plus the secret ingredient is super high in protein making this the ideal dessert in all aspects. Perfect for the holidays and every celebration in between!

Ingredients:

• 1 vegan pie crust, prepped and prebaked (I really like this GF one, but any recipe will do!)

• 1 block silken tofu

• 1.5 cup dairy-free chocolate chips, melted

• 1/2 cup granulated sugar

• 1/2 tsp salt

• 2 tbsp non-dairy milk

• cocowhip for topping, optional

Directions:

1. In a high-speed blender, add your drained tofu, melted chocolate, sugar, salt, and milk

2. Blend for 1-2 minutes on high until a thick, icing like mixture forms

3. Pour chocolate filling into a cooled pie crust and smooth the top! You can also make these individual mouse cups as well by dividing the filling into ramicans

4. Place pie into the fridge overnight to set

5. Set out on the counter st least 20 minutes before serving

6. Top with cocowhip and enjoy!

Equipment:

• High-Speed Blender - I used a Vitamix

• Nut Milk Bag or Fine Mesh Strainer

• Large jar, sealed pitcher, or individual shot bottles for storage

Ingredients:

• 2 cups ginger root - washed

• 4 cups water

Directions:

1. In a high-speed blender, add the ginger and water

2. Blend for 2-4 minutes on high until there are no chunks of ginger left and the liquid is uniform

3. Place a nut milk bag in a large bowl and pour your juice into the bag

4. Slowly squeeze the bag, releasing the juice from the pulp

5. Once you cannot get any more juice out of the bag, toss the ginger pulp

6. Pour the juice carefully into your storage containers and refrigerate

7. Enjoy within 10 days!

@earthyjane RECIPE IN BIO BABE🫚🧃✨ #holidaycooking #healthyrecipes #nutrition #mealprep #veganrecipes #plantbased #gingerjuice #juicecleanse ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

Cozy breakfasts are my current craving right now and these hit the spot! They are vegan, gluten-free, and easily can be made refined sugar-free. I added a scoop of protein to mine for an extra boost but that is totally optional! I promise your friends and family will love these if you make them this season for the holidays!

Ingredients:

• 1 cup GF flour (regular AP flour if not gluten-free!)

• 1/2 cup oat flour

• 1/2 cup almond flour

• 1 tsp baking soda

• 1.5 tsp baking powder

• 2 tsp cinnamon

• 1-2 scoops of vegan protein powder

• 1 flax egg (1 tbsp ground flax, 3 tbsp water)

• 1/4 cup pumpkin puree

• 1/4 cup molassis

• 1/3 cup maple syrup

• 1/4 cup coconut oil

• 1.5 cups non-dairy milk (add slowly to make sure you get the consistency you want! You may need more or less depending on protein addition)

• 1 tsp vanilla extract

• cinnamon and sugar (can use coconut sugar) for churro crunch

• cocowhip for topping :)) (optional, but recommended)

Directions:

1. In a large bowl, combine all the dry ingredients

2. In a separate bowl, combine the remaining dry ingredients minus on the additional cinnamon/sugar for coating

3. Preheat your waffle iron (these also work as pancakes!)

4. Add enough batter to fill your waffle maker - do not overfill

5. Cook according to directions and to your likeness

6. While the waffle is still hot, add the waffle to the cinnamon sugar mix and coat on each side

7. Repeat with the remaining batter

8. Serve with cocowhip or freeze for later!

@earthyjane Pumpkin CHURRO waffles🤩🧇🍂✨ Recipe in linked in my bio!! #healthyrecipes #cookwithme #nutrition #glutenfreerecipes #mealprep #veganrecipes #fallrecipes #vegan #plantbased #highprotein #pumpkinwaffles ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

Just because we are out of October, does not mean I’m done with pumpkin recipes! Pumpkins are still in season but in the off chance you cannot find one, other squashes will work great with this recipe! Butternut squash and acorn squash are most ideal.

Just because we are out of October, does not mean I’m done with pumpkin recipes! Pumpkins are still in season but in the off chance you cannot find one, other squashes will work great with this recipe! Butternut squash and acorn squash are most ideal.

Ingredients:

• 2 lbs pumpkin

• 2 yellow onions

• 3 tbsp olive oil

• 1 can coconut milk (I like full fat)

• 1/2-1 cup veggie broth or water

• 3 tsp salt

• black pepper to taste

• 1 tbsp maple syrup

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 cup nutritional year

• 1/2 tsp crushed red pepper

• 1 tbsp turmeric powder

Directions:

1. Preheat oven to 425 degrees

2. Quarter the pumpkin and scoop out the seeds

3. Chop your yellow onions into large chunks

4. Place chopped produce on a baking tray

5. Drizzle with olive oil and you can salt and pepper at this point

6. Bake for 30-40 minutes

7. Let the pumpkin cool enough to remove the skin. I suggest placing it in the fridge for 10-15 minutes

8. Place the peeled pumpkin and onion in a pot

9. Add your coconut milk, broth, and remaining remaining ingredients to the pot

10. Using an immersion blender, blend until very smooth. Add more liquid if you need it! You can also use a standard blender for this step!

11. Serve with a drizzle of coconut milk and fresh herbs on top. I like to dip some buttered sourdough in there too :)

@earthyjane MAKE THIS NOW BABE🫵🏼🍵✨recipe on my website🫶🏼 #healthyrecipes #cookwithme #nutrition #mealprep #veganrecipes #glutenfreerecipes #vegan #fallrecipes #pumpkinrecipes ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

Before this year, I was not a pie girl. But I think this pie single handedly changed my mind. The added flavor and spice from the ginger really takes this dessert to the next level. The only way to serve this dish properly is with CocoWhip - aka vegan cool whip :)

Ingredients:

• Vegan Pie Crust - I like this recipe!

• 1 can pumpkin puree

• 1 cup full-fat coconut milk

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 tsp pumpkin pie spice

• 1 tsp cinnamon - I like it extra cinnamony

• 2 tsp ground ginger

• pinch of salt

• 3 tbsp cornstarch

• Vegan whip cream or CocoWhip - optional for serving

Directions:

1. Preheat oven to 350

2. Add all of your ingredients to a high-speed blender and blend until very smooth. You can also whisk all of the ingredients well in a bowl.

3. Pour your filling into a prepared pie crust and level out the top of the pie

4. Bake for about 1 hour, checking on it periodically. Should be firm with a slight wobble when it is done

5. Let cool completely then cover and refrigerate overnight

6. Serve with whip and enjoy!

Personally, I’m tired of my holiday dinner plate being full of sides. There are countless plant-based recipes for healthy sides and even desserts. But I feel like the protein options are always slacking. Tofurkeys are great, but not gluten-free usually and I would like to avoid processed food as much as I can. This tofu recipe is so easy and delicious you will not miss the turkey or the tofurkey! It is easy to half the recipe or double it depending on how many you are serving. This recipe serves about 5!

Ingredients:

• 2 blocks of extra firm tofu

• 2 tbsp bouillon paste (either vegetable or “chicken” flavor)

• 2 tbsp dijon mustard

• 1 tbsp liquid aminos (or soy sauce)

• 1 tbsp maple syrup

• 1/4 cup balsamic vinegar

• 2 tbsp olive oil

• 3 tsp poultry seasoning

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp garlic powder

Directions:

1. Preheat oven to 400. If you are marinating the tofu overnight, skip this step!

2. Slice the blocks of tofu into 1/2 inch pieces

3. Score each rectangle criss-cross, careful not to cut all the way through

4. Place the tofu, scored side up in a baking dish in one layer. I use a 10x15 pan

5. Combine the marinade ingredients in a small bowl or a liquid measuring cup

6. Pour the marinade over the tofu

7. Move the tofu around making sure each piece is evenly coated and the marinade is in all the groves

8. You can let the tofu sit in the marinade up to overnight or bake it right away!

9. Bake for 25-30 minutes or until crispy enough for your liking

10. Serve with the rest of your holiday fixins!!

Cookies are my weakness. Peanut butter is my weakness. Chocolate is my weakness. So let’s just mix all those things together and pray I don’t eat the entire batch in one sitting. These cookies are gluten and refined sugar free and use coconut oil instead of butter. They are absolutely delicious and the cookie dough is also great if you need a little snack while baking these up. This recipe makes about 14 cookies but is easily doubled!

Ingredients:

• 1/2 cup room temperature coconut oil (not melted!!)

• 1 cup coconut sugar

• 2 tbsp maple syrup

• 1 cup creamy peanut butter (or other nut butter of choice!)

• 2 tsp vanilla extract

• 1 1/4 cup gluten-free flour blend (or regular flour)

• 1 tsp baking soda

• pinch of salt

• 2 tbsp nondairy milk

• 1 cup vegan chocolate chips

Directions:

1. Preheat oven to 350

2. In a large bowl, add your coconut oil, coconut sugar, and maple syrup. Mix well with either a hand mixer or a spatula until slightly lighter in color and smooth

3. Add in your nut butter and vanilla and mix again

4. Add in the flour, baking soda, salt, and milk

5. Gently mix until a dough has formed. Add in more milk if the dough is too stiff or dry

6. Fold in the chocolate chips

7. Form cookies with about 1/4 cup of dough, you will get about 14 cookies out of the batch

8. Bake for 12-15 minutes or until done to your liking! Should be golden brown and crisp on the outside. I like mine a little underdone but if you like them crispier, keep an eye on them :)

Potatoes are the most important part of any holiday feast in my opinion. But I already have a classic mashed potato recipe and figured it was time to change it up. Sweet potatoes make for a very different type of mash but with this mushroom gravy, it is the perfect savory side for your next holiday meal.

Ingredients:

Mash

• 2 lbs sweet potatoes/yams, peeled

• 1/2-1 cup nondairy milk

• 1/4 cup nondairy butter

• 1 tsp salt

Mushroom Gravy

• 5 cloves garlic

• 2 tbsp nondairy butter or olive oil

• 2 tsp poultry seasoning

• 1/4 tsp black pepper

• 2 cups mushrooms, finely chopped

• 3 tsp liquid aminos (or soy sauce)

• 1 cup nondairy milk

Directions:

1. Bring a large pot of water to boil while to start chopping your potatoes

2. Chop the potatoes into equal-sized cubes and add into the water

3. Let boil for 15-20 minutes or until very fork tender

4. Once cooked through, drain the water and return the cooked potatoes to the pot

5. Add in your milk, butter, and salt and mash until smooth and creamy. Start with less milk and add as needed until you get the consistency you like

6. Get started on the gravy by sauteing the butter and garlic in a saucepan

7. Once the garlic is fragrant, add the seasonings and toast for 2-3 minutes, stirring occasionally

8. Add in your finely chopped mushrooms and coat in the seasoned butter mixture

9. Cover and let simmer for 10-15 minutes

10. Once the mushrooms are very soft, place the sauteed mushrooms in a blender, food processor, or tall cup for an immersion blender

11. Add the milk in increments so it does not split as it blends. Should be a gravy consistency with tons of flavor!

12. Serve and store leftovers in airtight containers :)

@earthyjane RECIPE ON OHMYJANE.COM✨🦃🍂 #privatechef #healthyrecipes #cookwithme #nutrition #fallrecipes #vegan #veganrecipes #veganthanksgiving ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

It is time to upgrade your winter squash recipe and try this one at your next holiday gathering! This is one of the first recipes I’m sharing in my Healthy Holiday Series and for good reason. It is so simple and such a crowd-pleaser! I think it is best on delicata squash and sweet potatoes but works well on acorn squash and pumpkin as well! The sauce is so versatile and would love to see your creations with it if you try it!!! I have also included a lemon tahini dressing/dipping sauce that pairs really well with it if you want to add the squash to a Buddha bowl or salad.

Ingredients:

• 2 lbs chopped squash or sweet potatoes, skin removed if preferred

• 4 cloves garlic, minced

• 1/4 cup olive or avocado oil

• 3 tbsp miso paste

• 1 tbsp maple syrup or honey

• 2 tbsp rice vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp thyme

• salt and pep to taste

Lemon Tahini Sauce, for dipping :)

• 1/3 cup tahini

• 1 tbsp maple syrup

• 2 tbsp dijon mustard

• 1 lemon, juiced

• 2-4 tbsp water to thin

• 1 tbsp rice vinegar or balsamic

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

Directions:

1. Preheat oven to 400 degrees

2. Place chopped squash on a baking tray

3. In a small bowl or liquid measuring cup, mix the garlic, oil, miso, vinegar, maple syrup, and spices

4. Add the sauce to the squash and make sure every piece is coated

5. Bake for 25-30 minutes, taking it out halfway to flip each piece and move it around so it roasts evenly

6. Once golden brown, crispy on the edges and done to your liking, remove from the oven

7. Serve however you like! The tahini dressing is a great addition to it :)

@earthyjane HEALTHY HOLIDAYS HERE WE COME!! Recipe in my bio🍂🥧🤎✨ #privatechef #nutrition #healthyrecipes #cookwithme #glutenfreerecipes #recipe #veganrecipes #mealprep #fallrecipes #glutenfree #vegan ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰

This recipe hands down is the ULTIMATE recipe for granola to snack on but is also perfect to add to yogurt bowls and use as a smoothie topping! It is so simple and packed with fiber, micronutrients, and healthy fats.

Ingredients:

• 2 cups oats (gluten-free if needed)

• 2 tbsp chia seeds

• 2 tbsp ground flax

• 2 tbsp hemp seeds

• 2 cups chopped nuts (I really like pecans, cashews, almonds, and walnuts!)

• 2 tsp cinnamon

• pinch of sea salt

• 1/2 cup melted coconut oil

• 1/2 cup maple syrup

Directions:

1. Preheat your oven to 375 degrees

2. In a large bowl, combine your oats, nuts, seeds, cinnamon, and sea salt

3. In a small bowl or measuring cup, combine the coconut oil and maple syrup

4. Add the wet ingredients to the dry and combine until the mixture is coated in the syrup/oil mix

5. Spread the mixture onto a sheet pan in a thin and even layer

6. Bake for 15-20 minutes or until it is starting to get golden brown and fragrant

7. Remove from the oven, mix it, and return it to an even layer

8. Bake for an additional 10-15 minutes or until it is crispy enough for you

9. Leave to cool (WITHOUT MOVING IT AROUND!!) completely so it can form those clumps!

10. Enjoy as you like and store in an air-tight container for up to 2 weeks!