DECEMBER 202 T his month is a fantastic opportunity to add some delicious, plant-based side dishes to your table, and the best part is, no one will even know they’re vegan! With just a few simple swaps, traditional flavors can be kept intact, while adding some lighter, nutrient-rich choices to your meal. Classic sides like scalloped potatoes, savory stuffing, roasted vegetables, and dairy-free desserts are easy to make plant-based without sacrificing taste. A rich cashew cream, coconut milk, or a dollop of dairy-free sour cream can keep those textures and familiar flavors, while vegetable broth adds depth to stuffing and soups. Adding these dishes accommodates everyone at the table and is a gentle way to explore plant-based options in a festive setting. As we head into the new year, consider setting a few plant-based goals that bring health benefits and environmental impact. If you’re not already doing Meatless Mondays , it’s a great place to start – a single day each week devoted to plant- based meals. Incorporating small steps can lead to big changes in the way you eat, look, and feel over time. As you celebrate this holiday season, know that a few delicious, plant-based sides are a wonderful way to start making those goals a reality. Recipes for those who love sweet and savory Scalloped potatoes SERVES 10 1. Add the cashews to a small bowl and soak in boiling water for 30 minutes. 2. Preheat the oven to 350 degrees. 3. Slice the potatoes very thin either by hand or with a mandolin. To prevent them from turning brown you can add them to a large bowl of ice water prior to layering. 4. Drain the cashews and add them to a blender with the dairy-free milk, broth, nutritional yeast, miso paste, Dijon mustard, garlic granules, onion granules, salt and pepper. 5. Blend until smooth. Add in the arrowroot powder and blend again. 6. Spray a 9x13-inch baking dish with cooking spray. Layer half of the potatoes into the baking dish and pour on half of the sauce. 7. Add the remaining potato slices and top with remaining sauce. 8. Cover with foil and bake for 60 minutes. Then uncover and bake for 30 more minutes. 9. Cool for 10 minutes then add chopped chives to garnish and serve. • 1 cup raw cashews • 3 pounds Yukon gold potatoes • 2 cups plant-based milk • 1 cup “no chicken” bouillon broth • 3 tbsp. nutritional yeast • 1 tbsp. miso paste • 2 tsp. Dijon mustard • 1 tsp. garlic granules • 1 tsp. onion granules • 1 tsp. salt • 2 tbsp. arrowroot powder or corn starch • ¼ tsp. pepper • ¼ cup chopped chives Directions Ingredients Cinnamon simmered apple crumble SERVES 10 Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Kale and brussels salad SERVES 6-8 • 2 cups quartered brussels sprouts • 2 cups bite size cauliflower florets • 2 cups cubed sweet potato • Avocado oil spray • Salt and pepper • 1 bunch Dino Kale, stems removed • Juice of one lemon + salt to shake on • 1 cup cooked farro or quinoa • ½ cup golden raisins • ½ cup sweet and spicy pecans • 1⁄3 cup toasted pumpkin seeds • ¼ cup olive oil • ½ tsp. mustard powder • 1 diced shallot • 2 tbsp. apple cider vinegar • 2 tbsp. maple syrup • 1 tbsp. balsamic vinegar • 2 tsp. vegan Worcestershire sauce • 1 tsp. grainy mustard • 1 tsp. each: garlic granules, pink salt 1. Preheat oven to 400. 2. Spread veggies on a baking sheet and spray with avocado oil, salt, and pepper. Bake for 20-30 minutes. 3. Cut the kale into slivers and put into the serving bowl. 4. Squeeze the lemon juice on and some salt. Massage for a few minutes with gloved hands. 5. Mix up dressing. 6. Toss everything together and enjoy! Ingredients 1. Add the apples to a slow cooker with the coconut sugar, lemon juice, one tsp. cinnamon, and water. Cook on high for two hours (or low for four hours). Or, on the stove top, put into a pot and cook on medium heat for about 10 minutes, then simmer for about 20 minutes with cover on. 2. Preheat the oven to 350. 3. In a large bowl combine the oats, flour, coconut oil, the remaining cinnamon, maple syrup and walnuts. 4. Spread the apples into a 9x13 dish that has been sprayed with cooking spray. Top with the crumble mixture and bake for 30 minutes. Cool for about 15 minutes before serving. 5. Serve with dairy-free Coco Whip topping. • 8 peeled and cubed granny smith or honeycrisp apples (or a mix) • 1⁄3 cup coconut sugar • Juice of ½ lemon • 2 tsp. cinnamon, divided • ¼ cup water • 1 ½ cups rolled oats • ½ cup almond flour • ¼ cup melted coconut oil • ¼ cup maple syrup • ½ chopped walnuts Directions Ingredients Dressing