Simple Last Minute Holiday Recipes

I am writing this at 12:31 AM on Thanksgiving Day! I worked for 12.5 hours hours today and am pooped. I know how stressful cooking for numerous people can be, so to make your life easier, I put this list of five different recipes all in one blog. Here you have it!

IMG_4108VEGAN SWEET POTATO MARSHMALLOW MASH

Ingredients

  • 5 sweet potatoes
  • 1 tsp cinnamon
  • 2 tbs coconut sugar
  • a little under 1/3 c pecans
  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 350 degrees
  2. Peel skin off of sweet potatoes
  3. Place the 5 sweet potatoes into a large pot and pour enough water to cover each potato.
  4. Bring the pot to a boil, then cover the pot and reduce the heat to medium-low; simmer until you can pierce a fork through the middle.
  5. Then, put the potatoes in a bowl with the cinnamon and coconut sugar.
  6. Mash with a fork until well combined.
  7. Add mash to a 8×8 cake pan and top with marshmallows and chopped pecans.
  8. Throw into the oven at 350 F for about 17 minutes, then broil for about a minute and a half to toast the marshmallows.
  9. Enjoy!

IMG_4101VEGAN SHAVED BRUSSELS SPROUTS

Ingredients

  • 1 bag of shaved brussels sprouts
  • 1 tbs of olive oil
  • 2.5 tbs balsamic vinegar
  • 2 tbs sliced almonds
  • 2 tbs raisins (preferably golden raisins but I only had regular ones)
  • 1/4 tsp sea salt
  • a dash of pepper

Instructions

  1. Add olive oil and 2 tbs balsamic vinegar on high heat
  2. As soon as it begins to bubble, lower heat to medium, add brussels sprouts, salt, and pepper
  3. Sauté for about 6 minutes for the sprouts to soften and cook
  4. then add almonds and raisins, and .5 tbs balsamic
  5. Cover the pan and cook on low heat for 10 minutes
  6. Uncover pan and throw in broiler for 3 minutes to add a crispy texture
  7. Enjoy!

60986-riced-cauliflower-stuffingVEGAN CAULIFLOWER STUFFING

So, this recipe is SO easy; just head to your local Trader Joe’s and grab a bag of their cauliflower stuffing for just $2.99. Sadly, they are closed on Thanksgiving; but this is a perfect Christmas dinner addition. Picture used is from the Trader Joe’s website.


IMG_3970PUMPKIN CAKE

This recipe is so easy to make, however I suggest adding store bought frosting (such as Simple Mill’s brand for a healthier option) because it’s very cakey and tastes better with frosting!

Ingredients

  • 3/4 c almond meal (almond flour)
  • 1/4 c coconut flour
  • 1/4 c pumpkin puree
  • 1 egg + 1 egg white
  • 3 tbs maple syrup
  • 3 tbs melted coconut oil
  • 2 tbs cashew almond super butter (any nut butter works)
  • 3 tbs unsweetened almond milk
  • 1 tsp vanilla
  • 1 tsp pumpkin spice
  • 1/4 tsp baking soda

Instructions

  1. Pre heat oven to 350 degrees
  2. Combine dry ingredients in one bowl and wet ingredients in a separate bowl.
  3. Then, slowly add wet ingredients to dry and mix well to combine.
  4. Place in an 8×8 cake baking pan or iron skillet.
  5. Top with cinnamon, coconut sugar, and dark chocolate chips.
  6. Bake for about 20 minutes.
  7. Enjoy!

PUMPKIN BALLS

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