Try something new this season and keep the holidays light! These amazing nutritious Holiday Recipes won’t leave you feeling over stuffed and will leave you feeling good about what you ate! Looking for more? Try the links at the bottom of this page!

Chad’s famous Scalloped Potatoes Gratin- get the recipe HERE!

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Vegetable Wellington (modified by Coach Michelle) from Vegetarian Times

wellington

Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation.
  • 1 Tbs. olive oil
  • 1 lb. asparagus, cut into 1½-inch pieces
  • 2 medium red bell peppers, cut into thin strips
  • 1 medium onion, thinly sliced (1½ cups)
  • 1 5-oz. pkg. baby spinach leaves
  • 1 4-oz. jar prepared pesto sauce
  • 2T Earth Balance (melted) or olive oil
  • 1 17.3-oz. pkg. frozen puff pastry, thawed
  • 1 10-oz. round Kite Hill Cassucio Cashew cheese
  • 1 16-oz. jar prepared tomato sauce, warmed

1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

2. Melt earth balance and keep warm. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

3. Spread cashew cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with melted earth balance.

4. Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps.

5. Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with earth balance or olive oil, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

7. Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

 

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