New for Thanksgiving.........

I have found so many vegan/vegetarian recipes for the holidays, I could not decide where to start but then I found this stuffing, mashed potato, and gravy combo, and it spoke to me........Swoon!  I mean what is not to like about stuffing and potatoes with gravy on top?

Head over to The Colorful Kitchen blog to find this one.

Here is whatcha need:

8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer 
2½ -3 cups vegetable broth
oil for greasing muffin tin

Here is whatcha do:

Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

I also decided to cut out the standard green bean casserole and try green bean almondine, fancy way to say green beans with almonds.

Most of the recipes were generally the same so I am using this one from   Beyond the Chicken Coop blog.

Here is whatcha need:

1 pound fresh green beans washed and trimmed
1/4 cup butter
1/2 cup sliced almonds
2-3 cloves garlic minced
1/2 lemon
salt and pepper

Here is whatcha do:

Cook beans for 2 minutes in boiling water. Water should be at a rolling boil before you add beans.
Drain beans in a colander and then cool in a bowl of cold water. Once cooled drain beans again. Remove all excess water from beans.
In a large saute pan, melt butter. Once melted add almonds.
Cook over low heat until slightly browned. 3-4 minutes. Remove almonds.
In same pan add garlic and beans.
Let cook until beans are heated through.
Add almonds. Stir.
Turn off heat, squeeze 1/2 lemon over top.
Add salt and pepper to taste.
Serve immediately

Cannot wait!