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Hasselback Sweet Potatoes with Butternut Squasage

Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages. 

1 log of Butternut Squasage
2 large sweet potatoes
Oil of choice, or vegetable broth
Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)

Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.

Mix spices into the oil, then liberally brush over the top of the potatoes. 

Bake at 425 for 45 minutes (you may need less time if you made very thin slices).

During this time, slice sausage into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.

Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.

Remove from oven, place in serving dish, and enjoy with a few friends or family members!

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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.

Heat oven to 325 degrees, and place your stuffed vegan turkey in an oven-safe dish surrounded by veggies or stuffing. Cover with foil and bake for one hour (closer to 45 minutes for the smaller non-stuffed roast) until the internal temperature reaches 120 degrees.
Baste with a combination of the following every 20 minutes or so:
1/2 cup olive oil (or other vegetable oil) 
1/2 cup vegetable broth
1/2 cup soy sauce or tamari

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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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