sweet miscellany

If you’ve ever planned a holiday meal for anyone with dietary restrictions, you know how challenging it can be to track down delicious recipes! So, I sifted through my archives and created a collection of delicious plant based recipes to inspire your holiday meal-planning. All of them are vegetarian and most are vegan and gluten free. In order to make it even easier to find what you’re looking for, I’ve divided up the recipes by category. I’ve also included a brief description next to each. Happy meal-planning!

APPETIZERS

Roasted Garlic Beet Hummus. The beautiful hue of this no-bean hummus makes it incredibly festive. And, it just might convert those beet-haters in your life. Serve it with your favorite crackers or crudité. (gluten free and vegan recipe)

Roasted Cauliflower Crostini with Sage Tapenade. You can use your favorite bread for this recipe to make the crostini. The olives and sage in the tapenade are a delicious contrast to the roasted cauliflower. (gluten free and vegan recipe)

Roasted Garlic Beet Hummus with Seasonal Crudité | via the sweet miscellany blog

SOUPS

Butternut Bisque with Rosemary Croutons. This velvety soup is incredibly easy to prepare since the oven does most of the work for you. Roasted butternut squash forms the basis of the bisque while a whole bulb of roasted garlic lends a touch of umami. Lastly, homemade croutons flavored with fresh rosemary round out the cozy vibes. (vegan recipe with gluten free options)

Mushroom & Caramelized Onion Bisque with Parsley Gremolata. There’s so much depth of flavor in this mushroom soup thanks to the base of caramelized onions, garlic, herbes de Provence, and a touch of red wine. The gremolata lends a fresh contrast to the savory soup. (vegan and gluten free recipe)

Butternut Bisque with Rosemary Croutons |seasonal plant-based recipes via the Sweet Miscellany blog

Mushroom and Caramelized Onion Bisque with Parsley Gremolata | plant based magic via the sweet miscellany blog

MAIN DISHES

Rice and Shiitake Filled Collard Rolls with Marinara Sauce. I developed this visually festive recipe in collaboration with Loam Agronomics. Blanched collard greens are filled with a shiitake and rice filling before being nestled in a bed of marinara sauce. Though the steps in the recipe might seem tedious the end result is well worth the effort! (gluten free and vegan recipe)

Oyster Mushroom Steaks with Miso Gravy. Mushrooms are an easy way to lend something hearty and “meaty” to a vegetarian spread. First, the oyster mushrooms are cut into “steaks” and seared off in a pan. Then, the mushroom steaks are nestled atop a bed of pillowy, herby polenta and topped with a miso gravy. Delicious and comforting! (gluten free and vegan recipe)

oyster mushroom steaks with miso gravy | vegan & gluten free recipe via sweet miscellany

SIDES & SALADS

Cranberry Marmalade. This warmly spiced cranberry sauce-marmalade hybrid is perfect for a holiday spread. The small slices of orange turn jammy and delicious during the cooking process and are truly my favorite part! (gluten free and vegan recipe)

Kale & Persimmon Salad. Massaging the kale in this salad makes it nice and soft. Thinly sliced persimmon, toasted pecans, tart dried cherries, and a dijon vinaigrette round out the dish. (gluten free and vegan recipe)

Rosemary Roasted Brussels Sprouts with Maple Balsamic Drizzle. I developed this recipe in collaboration with Loam Agronomics back in the day. While the Brussels sprouts are roasting, you’ll reduce a mixture of maple syrup and balsamic vinegar for the agrodolce drizzle. (gluten free and vegan recipe)

Cumin & Cardamom Roasted Carrots. Vegetables side dishes don’t have to be complicated to be delicious. Cumin and cardamom lend interest to this simple roasted carrot dish. (gluten free and vegan recipe)

Coconut Milk Braised Collard Greens. My favorite way to enjoy leafy greens during the fall and winter seasons is to braise them in coconut milk. This version features beautiful collard greens and spices like cumin, ginger, and mustard seeds. (gluten free and vegan recipe)

Roasted Shiitakes with Celeriac Potato Puree. If I’m remembering correctly, I initially came up with a variation of this recipe for Thanksgiving one year. The combination of potatoes, celeriac, and mushrooms is everything I want in a holiday dish. (gluten free and vegan recipe)

cumin & cardamom roasted carrots | plant-based gluten free recipes via sweet miscellany

BREADS

Rosemary Olive Oil Buns. If you’re gluten free and have grown disappointed with the bread selection at the store, these are for you! The combination of gluten free flours creates a hearty taste while the rosemary lends herbal interest. (gluten free and vegan recipe)

Sweet Potato & Sage Corn Muffins. Cornbread gets an autumnal facelift with the addition of sweet potato puree and sage. Also, since these are pre-portioned muffins, there’s no need to argue about who gets the bigger piece! (gluten free and vegan recipe)

Sage & Toasted Pecan Boule. If you’d rather have a large gluten free loaf of bread rather than buns, try this boule! The combination of sage and toasted pecans are perfect for the holidays. (gluten free and vegan recipe)

DESSERTS

Cardamom Apple Pie Bars with Marshmallow Caramel. Cardamom, apples, shortbread crust, and marshmallow caramel, need I say more?! To make this dessert a little easier on yourself, omit the caramel or use a store bought one! (gluten free and vegan recipe)

Green Apple Tarte Tatin with Bay Laurel. A tarte Tatin is like the French version of a caramel apple pie. In order to make this recipe easier on yourself, use a store-bought puff pastry dough. (vegan recipe)

Almond Thumbprints with Orange Marmalade & Candied Ginger. The bitterness of the orange, the spice of the ginger, and nuttiness of the almonds are a delicious combination. And, these cookies travel well and can be made ahead of time. (gluten free, grain free, and vegan recipe)

Coconut Milk Panna Cotta with Cranberry Compote & Fresh Grapefruit. Agar Agar is what makes this vegan panna cotta possible. In order to make it festive it is topped with an easy cranberry compote and fresh grapefruit segments. (gluten free and vegan recipe)

Cardamom Apple Pie Bars with Marshmallow Caramel | seasonal plant-based recipes via the Sweet Miscellany blog

Vegan Green Apple Tarte Tatin with Bay Laurel | Vegan recipe via the Sweet Miscellany blog

DRINKS

Sparkling Sage Lemonade. Sage isn’t just for savory dishes! A sage simple syrup creates a delicious contrast to the bright and sunny lemon. And, to save time, you can make a big batch of the base of the drink ahead of time and add the sparkling water as you’re serving. (gluten free and vegan recipe)

Bubbly Satsuma & Mint Mocktail. Satsumas are just making their way back into season. Juice some satsumas and grapefruits ahead of time. Then, proceed with the rest of the steps right before you’re ready to serve. (gluten free and vegan recipe)

Sparkling Sage Lemonade | seasonally driven plant-based recipes via Sweet Miscellany

Homemade Pumpkin Pie Spice Blend | seasonal plant-based recipes via the Sweet Miscellany blog

I’ve always made a point to have a jar of pumpkin pie spice in the pantry once September rolls around. It’s my favorite way to add that characteristic fall flavor to anything. But this year, I decided to be picky. This year, I decided to finally make my own blend that was slightly heavier on the ginger and had cardamom in the mix (naturally). Since it’s incredibly easy to make, I figured I’d share it here!

Pumpkin pie spice, which is the basis of all of the “pumpkin spice” flavors out there, is typically a mix of cinnamon, ginger, allspice, cloves, and nutmeg. Some blends have mace in them (the web-like covering of nutmeg) and some might have cardamom. Typically, this blend is used for flavoring pumpkin pies (hence the name). While I use it in my pumpkin pie, I also use it to flavor other baked goods, coffee, and oatmeal. It’s a really simple way to make pretty much anything taste like fall!

This recipe yields 3 tablespoons but you can easily double or triple it if you plan on using it a lot. The last two mornings I’ve used 1/4 teaspoon in my oatmeal and it was incredibly delicious. I’ve also added the spices to my coffee grounds before brewing in my French press. It is also lovely in pumpkin bread, and more obviously, in pumpkin pie!

Here are a couple of recipes from the archives that you can use your homemade pumpkin pie spice blend in: butternut bread with pecan streusel and pumpkin doughnuts with vanilla cashew butter glaze.

Homemade Pumpkin Pie Spice Blend

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Author: Courtney
Total Time: 5 minutes
Yield: 3 tbsp 1x

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Description

Pumpkin pie spice is a delicious blend of warm spices perfect for the cooler months. It is a simple way to add a lovely fall flavor to baked goods, coffee drinks, and more.

Ingredients

Scale

1 tbsp ground cinnamon
1 tbsp ground ginger
2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg

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Instructions

Combine all of the spices together in a small bowl. Mix well, then transfer the spice blend to an airtight container and store away from direct sunlight.

Make sure to use within 6-12 months.

Notes

I don’t keep ground cardamom, nutmeg, or allspice around so I ground the whole spices before adding them to the blend. You can do this in a coffee grinder (make sure to clean it first!), spice grinder, or with a bit of muscle and a mortar and pestle.

My favorite way to use the blend is in my oatmeal (1/4 tsp per serving), coffee (I add it to the grounds in my French press), pumpkin bread, and pumpkin pie.

Prep Time: 5 minutes