My Big Fat Plant Based Thanksgiving



This year was our first official Thanksgiving eating a plant based diet. As everyone is well aware, this is a holiday focused entirely around food. I was honestly pretty excited because it gave me a reason to make new things I have never made before. We also got invited to a friends house to do an island of misfits Thanksgiving. Any time I have the opportunity to make food for other people is a great day for me. I always love being able to show others how and why we chose to eat the way we do and hear feedback from them on how my dishes came out. Now these were all people on regular omnivore diets so there was plenty of meat and dairy dishes around the table but if I can show them an entirely plant based dish can be really tasty then it might encourage people to incorporate more plant based dishes into their regular meals. To me that’s the reward. I think I made some great things yesterday and people were complimenting them. We didn’t come home with really any leftovers, which disappointed Melissa, but made me pretty happy. I knew there was going to be a lot of food there we couldn’t eat so in an effort to provide enough alternatives I ended up making 3 different things. First was some great herb and cheese drop biscuits, next was a really good sweet potato and creamy kale tort, and lastly was a super bangin’ cornbread dressing which was my def favorite. Unfortunately I don’t have any pictures to post with these recipes. I was too excited to get them baked in time and get to our destination to remember to take pictures. But I can assure you they all looked, smelled, and tasted awesome!


Herb and Cheese Drop Biscuits

2 cups all purpose flour

1 Tbs baking powder

1 Tbs natural cane sugar

1/2 tsp sea salt

1/4 tsp garlic powder

1 tsp fresh minced rosemary

1 tsp fresh thyme leaves

1/4 cup fresh minced parsley leaves

5.5 Tbs coconut oil, frozen

1 cup unsweetened and unflavored almond milk

1/4 cup vegan shredded cheese



  1. Preheat oven to 425F and line a large baking sheet with parchment paper
  2. Place coconut oil in freezer until solid, about 5-10 minutes. Place the cup of milk in the freezer to chill as well
  3. Whisk the flour, baking powder, sugar, salt, and garlic powder together in a large bowl
  4. Using a pastry cutter, cut the frozen coconut oil into the dry ingredients until it’s the size of small peas
  5. Pour chilled almond milk over the dry ingredients + coconut oil mixture and stir until just combined. Fold in the herbs and cheese
  6. Drop about 8-10 biscuits all over the baking sheet, leaving 2-3 inches between each biscuit. Bake at 425F for 10 minutes, rotate the pan, and bake for an additional 8-10 minutes longer. Biscuits are ready when golden

I made these as a double batch by literally doubling each ingredient and got about 16 biscuits. They came out great and people really liked them.


Sweet Potato and creamy kale tort

For the dough I used the same recipe I always use as it is quick and simple. You can find the recipe here:



2 Tbs vegan butter

1/2 a cup finely chopped leeks

1 bunch kale, stemmed and chopped

1/2 tsp crushed red pepper flakes

olive oil

salt and pepper

1 small sweet potato

1 cup softened vegan cream cheese

1/2 cup shredded vegan cheese


  1. Make the crust according to the link above. Make sure you allow time for it to sit overnight or at least one hour in the refrigerator
  2. Roll the dough out and fir it to your tart pan. Pierce the dough all over with a fork
  3. Preheat the oven at 375F and prebake your dough for 10 minutes
  4. Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped leeks and cook for about 10 minutes. Add kale, red pepper, and a couple drizzles of olive oil. Season with salt and pepper to taste. Cook for another couple of minutes until kale is just wilted. Remove from heat.
  5. Peal your potato and slice very thin
  6. Add the cream cheese to the kale mixture until fully melted and incorporated
  7. Place a layer of sweet potato slices in the bottom of the tart shell. Spread the kale and cheese mixture evenly over that and top with another layer of sweet potato slices. Brush the top thoroughly with olive oil and sprinkle shredded cheese over tart. Bake for about 20 minutes, until golden brown

Now I don’t own a tart pan and I wanted to make a double batch so I used a large casserole dish and doubled all the ingredients. The bake time was about 35 minutes and it came out great. Very tasty and filling.


Cornbread dressing

This was by far my favorite recipe of the day and maybe the month. I took the recipe from the chef on our local news network because it looked great and I’ve always wanted t make home made dressing but never had the opportunity. I replaced his cornbread recipe with my own because we love it so much and I knew it would make the dressing the best.


2 Tsp apple cider vinegar

2 cups almond milk

1 1/2 cups finely ground yellow cornmeal

1 cup all purpose flour

2 tsp baking soda

1 tsp salt

6 Tbs cane sugar

1/3 cup canola oil

Preheat over to 400F. Whisk the apple cider vinegar and almond milk together vigorously and set it aside. In a large mixing bowl, mix together the cornmeal, flour, baking soda, salt, and sugar. Add the oil to the milk mixture and then add the wet ingredients to the dry ones until totally incorporated. Line a 8×8 inch square baking pan with parchment paper. Pour the mixture into the pan and bake for 35 minutes or until the top of the cornbread is firm and the edges are turning golden brown. Allow the bread to cool completely on a cooling rack before moving on to the dressing recipe.


1 recipe of cornbread from above

1 stick vegan butter

1/2 cup onion medium dice

3 stalks celery medium dice

1 poblano pepper minced

3 cloves garlic finely chopped

3 slices white bread torn into bite sized pieces

3 Tbs flaxseed mixed with 9 Tbs cold water

4 cups vegetable stock

salt and pepper to taste

1 Tbs poultry seasoning


  1. prepare cornbread according to recipe above
  2. preheat oven to 400F
  3. melt butter over medium high heat, add onion, celery, poblano and cook to soften, 2-3 minutes
  4. add garlic and cook for one minute
  5. remove from heat and allow to cool completely
  6. crumble cornbread in a large bowl, add white bread and cooked/cooled vegetables
  7. season with salt and pepper and poultry seasoning and gently mix to combine
  8. add flax mixture and stock and gently combine
  9. place in a large casserole dish and cover with aluminum foil
  10. Place in oven and cook for 30 minutes, remove foil and place back in oven
  11. continue to cook until cooked through and set, 15-20 minutes


I apologize again for not having pictures to show but trust me if you make these you will not be disappointed. They made a great meal for us and great sides for everyone else’s meals.



-Chef Drew


Here we go again with the Bananas

I’ve said it before and I’ll say it again, I looooooooooooooooove bananas and anything banana flavored or related. I made this about a week ago and just haven’t posted it. I had been waiting for enough bananas to ripe to make this after I got the idea from an episode of Diners, Drive-Ins, and Dives. This is one of my favorite shows to watch because so many people are doing really creative things with food and it always gives me the inspiration to figure out how to take these ideas and make them dairy-free and meatless. Long story short here, banana bread is always awesome to make but what makes it better? Turn it into french toast. Banana bread french toast is awesome and if you’re like my wife and I, you make it on a Sunday night to eat as a snack rather than wait for breakfast. So here you go, Banana Bread French Toast:


  • ¼ c plain, unsweetened vegan milk
  • ½ tsp apple cider vinegar
  • ½ c vegan butter
  • 1 cup light brown sugar
  • 3 very ripe medium bananas, mashed
  • 1 tsp vanilla
  • 2 c flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ¼ tsp salt
  1. Preheat oven to 350F.
  2. Line a 9″ loaf pan with parchment paper.
  3. In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
  4. In a large bowl, cream together vegan butter and sugar.
  5. Add bananas, vanilla, and milk mixture and beat.
  6. In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
  7. Add dry mixture to wet and beat just until all of the flour is moistened.
  8. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
  9. Cool 5-10 minutes in loaf pan, then lift loaf out onto a wire rack and cool fully.

Once bread is cool, slice and prepare for French Toast


  • 1 1/4 cups unsweetened almond milk
  • 1/2 Tbs flaxseed
  • 1/4 tsp cinnamon

Mix all ingredients in a bowl. Coat each side of your bread slices and place on a heated griddle. Toast until golden brown on each side.


Diagonally slice 2 bananas. Heat a frying pan with 2 Tbs vegan butter. Saute bananas for a few minutes. Add 1 Tbs brown sugar and toss. Saute together until bananas are caramelized. (only takes a few minutes) Place on top of your French Toast. Sprinkle with a little powdered sugar.



-Chef Drew

You asked for it, you got it

I posted a picture of our dinner last night without the intention of blogging it. It wasn’t anything really over the top but turned out to be a great meal that I am pretty proud of so I threw the picture and description up. The results showed me there really are people I am friends with on Facebook that follow my posts and are interested in our recipes from time to time. Every post always gets a few likes but it’s hard to tell how many people click the link and read what I have to say and try to recreate our meals based off my recipes. When people actually comment requesting me to post the recipes it really gives me a great feeling to know people like what I make and want to try new things with less meat and dairy products. Even if it’s just the picture that sucks you in I’m glad to see you’re ready to experiment. So here it is, Spaghetti squash with broccoli, cauliflower Alfredo. The Alfredo was based on a recipe from Plant Pure Nation, but like any chef I modified a few things. These were pretty minor changes but I feel like they had a big impact on the overall finished dish.


When it comes to spaghetti squash there are a few ways to make it. I prefer baking mine as opposed to boiling it. To bake, simply preheat your oven to 350. Cut the squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on each half and season however you like. I usually use salt, pepper, smoked paprika, and garlic powder. Place on a baking sheet cut side down so the steam stays underneath and cooks it through. Bake for 45 minutes to an hour until tender. Remove from the oven and allow to cool until you can pick it up to scrape the insides out with a fork.

Cauliflower Alfredo:

1 head cauliflower, broken into florets

1/2 tsp garlic powder

1 tsp onion powder

2 cups nondairy milk

1/4 cup nutritional yeast flakes

1 Tbs Dijon mustard

1/2 tsp sea salt

1/2 tsp black pepper

  1. Bring a large pot of water to a boil. Add cauliflower and boil for 15 minutes. Drain.
  2. Add all ingredients to a high powered blender or food processor and blend until creamy.

For my recipe I didn’t have regular Dijon mustard. I used a Whole Grain Dijon from trader Joes. It has a great flavor and the seeds aren’t fully ground. I think it added a great taste and texture to the Alfredo as opposed to basic Dijon.


Also, I like my Alfredo a little thicker so I only used 1 1/2 cups of Almond milk and it came out perfect. I would suggest starting with the same amount and if you like yours a little thinner, add the remaining 1/2 cup until it’s the consistency you like.

Scrape your squash with a fork once it is cool into a large skillet over medium heat. Saute with a little vegan butter for 5-10 minutes to reheat and give a little crunch. Toss in the Alfredo. Steam your broccoli florets for 5-10 minutes, I like mine with a good crunch still so I don’t steam it for very long. Once cooked to your preference, toss into the squash and Alfredo. Top with a little extra cracked pepper and serve.

Bon Appetite!

-Chef Drew

Take me back to the docks

When we became vegan we made the decision to count seafood as meat. Seafood has probably been the hardest for me to give up because there are so many great dishes and types of seafood. I love all of them and miss a great piece of fish or a big plate of clams and oysters. Last night I made New England Chowder and some zucchini cakes that literally took me back to the docks. It still amazes me the flavors you can create without ever using any kind of meat or dairy. This was a very hearty chowder and the cakes really reminded me of a crab cake. They were both packed full of great veggies and of course filling and extremely tasty. These recipes were both taken from Plant Pure Nation and everyone should be trying these, you will not regret it at all. If you’re looking to add more plant based meals into your diet this one would make a great addition to your weekly meal plan.


New England Chowder

2 quarts low sodium vegetable stock

1 onion diced

3 leeks, washed well and cut small

3 celery stalks, diced

1 carrot, diced

1/8 tsp red pepper flakes

3 large Yukon gold potatoes, diced medium

1/4 cup water

1/4 cup flour

2 cups cashew cream (recipe to follow)

10 oz button mushrooms, chopped

1 Tbs lemon juice

2 sushi nori sheets torn into small pieces (kitchen sheers work great)

1/2 cup nutritional yeast

1/2 tsp sea salt

1/2 tsp black pepper

  1. In a large soup pot over medium high heat add 1/2 cup of stock and saute the onion, leeks, celery, and carrot until tender. Add the red pepper flakes and cook briefly.
  2. Add the remaining stock and the potatoes, bringing them to a boil. Turn down the heat to medium and cook the potatoes until tender.
  3. In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
  4. Add the cashew cream, mushrooms, lemon juice, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy, stirring frequently.

Cashew Cream

1 cup raw cashews, soaked in water to cover for 2-3 hours then drained

2 cups water

  1. Place the cashews and 2 cups fresh water in high powered blender and blend on high until smooth and creamy.


Zucchini Cakes

2 celery stalks, finely diced

1 onion, diced small

2 carrots shredded

1 red bell pepper, seeded and diced

1/4 cup chopped fresh parsley

1/4 cup flax meal

1/2 cup warm water

2 small zucchini, shredded

1 14 oz block extra firm tofu, drained and crumbled

2 cups panko bread crumbs

1 cup tofu cashew mayonnaise (recipe to follow)

2 nori seaweed sheets, finely chopped

1 Tbs old bay seasoning

2 tsp dry mustard

1 tsp sea salt

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside
  2. In a skillet over medium high heat, saute the celery, onion, carrot, bell pepper, and parsley until soft but firm
  3. Mix the flax seed and water in a small bowl. Let stand for 5 minutes
  4. In a large bowl, combine the sauteed vegetables, zucchini, tofu, 1 cup bread crumbs, mayo, seaweed, old bay, mustard, salt, and flax/water mixture. Mix thoroughly.
  5. Shape into 1/2 inch thick cakes. Carefully dredge the cakes in the remaining cup of bread crumbs to coat. These patties are delicate and must be handled gently to avoid having them crumble.
  6. Place the cakes on the baking sheet and bake for 30 minutes or until golden. Serve warm.

Tofu Cashew Mayonnaise

1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained

7 oz extra firm tofu

1/2 tsp sea salt

1/2 tsp tahini

4 tsp lemon juice

1 1/2 tsp white vinegar

1 Tbs dijon mustard

2 Tbs apple cider vinegar

2 1/2 tsp agave nectar

2 Tbs water

  1. Place all ingredients in a high powered blender. Blend until smooth and shiny.


Enjoy this great meal

-Chef Drew