• Choose a category
• All
• Classic-Fiction

½ cup (120 ml) vegan sour cream

½ cup (120 ml) vegan mayonnaise

3 tablespoons almond milk

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

¼ teaspoon celery salt

In a blender or food processor, combine all of the ingredients. Blend until well combined. Use immediately or refrigerate in an airtight container.

Srv: 37 g | Cal: 80 | Fat: 7 g | Sat Fat: 1 g | Col: 0 mg | Carb: 2 g | Fib: 1 g | Pro: 1 g

Lemon Mayo

Add some tart to your veggie burger or work this mayo into a homemade potato salad. The bright lemon flavor changes a dish in a dash.

MAKES ½ CUP (120 ML)

½ cup (120 ml) vegan mayonnaise

2 tablespoons lemon juice

¼ teaspoon grated lemon zest

1 teaspoon fresh chives, chopped

In a small mixing bowl, combine all of the ingredients. Whisk together until well combined. Use immediately or refrigerate in an airtight container.

Srv: 25 g | Cal: 70 | Fat: 6 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 1 g | Fib: 0 g | Pro: 1 g

Rich and Creamy Squash Sauce

I like to change it up with the Marinated Tempeh and Veggie Skewers (see page 194 for the recipe) and switch out my homemade barbecue sauce for this dee-lish sauce. Add some jasmine rice, which soaks up the rich sauce, and it’s to die for. The kids will love this too, but you may need to leave out the ginger.

MAKES 1½ CUPS (360 ML)

2 cups (280 g) peeled and cubed butternut squash

1 teaspoon salt, plus a pinch

¼ cup (60 ml) unsweetened applesauce

1 tablespoon tahini

1 teaspoon ground ginger

Bring a large pot of water to boil. Add the squash and a pinch of the salt. Reduce the heat to medium and gently boil until tender. Drain well. In a blender or food processor, add the squash, applesauce, tahini, ginger, and the remaining teaspoon of salt. Blend until creamy. Serve warm.

Srv: 61 g | Cal: 40 | Fat: 1.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 7 g | Fib: 1 g | Pro: 1 g

Savory Gravy

This gravy almost feels like it’s bad for you because it’s so rich and creamy. One scoop over holiday mashed potatoes or breakfast biscuits and you’ll fool any relative. Since it’s so good to have on hand for a handful of recipes, I upped the measurements for a bigger serving of gravy. Just freeze half and dig it out for another day.

MAKES 4 CUPS (960 ML)

2 tablespoons grapeseed oil

½ yellow onion, diced

Pinch of salt

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon pepper

4 cups (960 ml) vegetable stock, divided

1 tablespoon balsamic vinegar

½ cup (65 g) unbleached all-purpose flour,

or more as needed

½ cup (145 g) nutritional yeast

2 tablespoons white miso paste

Pinch of salt

Chopped fresh parsley for garnish

Heat the oil in a medium saucepan, and add the onion and a pinch of salt. Sauté over medium-high heat until translucent, about 2 minutes. Add the sage, thyme, and pepper and sauté 2 minutes.

Add 2 cups (480 ml) of the stock and the vinegar. Slowly add in the flour and nutritional yeast, stirring constantly with a whisk to prevent lumping. Dissolve the miso in ½ cup (120 ml) of the stock. Add the remaining stock and the stock with the miso to the saucepan while continuing to cook. Reduce heat and simmer until the gravy thickens. Season with a pinch of salt, as needed. Add more flour gradually, if needed, to get the desired thickness. Stir in the parsley just before serving. Serve warm with Skinny Stuffing (see page 180) or Root Veggie Mash (see page 185).

Srv: 75 g | Cal: 60 | Fat: 2 g | Sat Fat: 0 g | Col: 0 mg | Carb: 7 g | Fib: 1 g | Pro: 3 g

Barbecue Sauce

This do-it-yourself barbecue sauce from scratch is a fun summer recipe. It keeps well in an airtight container in the refrigerator and has a special tang that you won’t find on any grocery shelf.

MAKES 2 CUPS (480 ML)

1 (15-ounce/430 g) can tomato purée

½ cup (120 ml) water

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

1½ teaspoons Dijon mustard

1½ teaspoons soy sauce

2 tablespoons maple syrup

2 tablespoons molasses

1 teaspoon vegan Worcestershire sauce