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Holiday Feast Recipes

Holiday Ham cooking instructions
Pre-heat conventional oven to 350 degrees, then unwrap your delectable holiday ham and place in a shallow baking dish.

Baste ham liberally with a mixture of vegetable oil of your choice and soy sauce or tamari. Cover baking dish with foil then bake for about 45 minutes, depending on the heat capacity of your oven, until the internal temperature reaches 120 degrees. Remove foil and cover with Glaze (see recipe below) then bake for an additional 15 minutes. Remove from oven, then enjoy!

Sauteéd Orange Kale with Bacon
3 medium-size shallots, thinly sliced
1/2 cup extra virgin olive oil
4oz vegan Maple Glazed Bacon
1 bunch of kale (curly or lacinato)
4 medium-size oranges
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Peel and thinly slice shallots. Sauté in a large dutch oven or deep sauté pan with the olive oil on medium-low heat for about 10 minutes until tender and translucent. In the meantime, finely chop the maple bacon and set aside. Remove the stem of kale and discard, wash remaining leaf and roughly chop. Zest all four oranges. Juice two of the oranges and cut the remaining two oranges into segments. Set aside juice, zest and segments.

Once the shallot is tender, add the diced bacon. Sauté for around five minutes and add the orange juice to deglaze the pan. Simmer the juice until reduced by half. Add the kale, orange segments and zest. Stir to incorporate and season with salt and pepper. Continue cooking, covered for another 5 minutes until kale has become slightly wilted. Serves 3-4 people.

Ham Glaze
1/4 cup brown sugar
1 and 1/2 teaspoons molasses
1 tablespoon Dijon mustard
1 tablespoon sunflower oil
2 teaspoons pineapple juice

Whisk all ingredients together until combined and pour over ham during last 15 minutes of baking.

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Red Pepper Soup

This recipe for Red Pepper Soup comes from Abby, one of our awesome regular customers. It's perfect for fall or winter and pairs perfectly with Vegan Grilled Cheese!

1 med yellow onion, diced
3 minced garlic cloves
3 tablespoons vegan butter
2 - 14.5oz cans roasted tomatoes
12oz jar roasted red peppers
3 cups veggie broth
2 tablespoons tomato paste
2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon pepper
8oz shredded cheese of your choice (recommendations: Pepper Jack, Smoked Gouda, Cheddar - freeze for 10 minutes before shredding)
All the cream from a chilled can of coconut milk

Add undrained tomatoes and peppers, broth, tomato paste, herbs to the crock pot on the low setting.

Over medium heat, sauté onion and garlic in butter until soft and add to crock pot. Cook on low for 4 hours. Then put in a blender and puree, pour back into the crock pot and stir in cream and cheese then cook another hour. Makes about 12 (1 cup) servings.


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Vegan Shepherd's Pie - Thanksgiving Leftovers

2 tbsp vegan butter
3 small carrots, sliced 
1 cup frozen pearl onions
1 lb leftover vegan turkey, chopped
1 tbsp flour
1 cup peas
1 cup vegan leftover stuffing
salt and ground pepper, to taste 
1 cup vegetable broth/stock
3 cups leftover vegan mashed potatoes

Preheat oven to 400 degrees F. In a large pan, heat vegan butter over medium heat. Add onions and carrots and cook until soft, about 5 minutes. Add vegan turkey and cook until browned, another 5 minutes. Add flour and stir; then add peas and stir, cooking for another 2-3 minutes. Add leftover vegan stuffing. Season with salt and pepper, to taste. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Transfer to a deep pie pan or cast iron skillet.

Spread leftover vegan mashed potatoes on top of vegan turkey mixture. Bake until golden on top and heated through, about 25 minutes. Enjoy!


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