While there isn’t a bone in our body that thinks a woman’s “place” is in the kitchen, we do know how therapeutic cooking can be for the soul. And as the days grow shorter, the temperatures begins to drop, and the world outside continues to confuse and exhaust us, there are few things more comforting than a home cooked meal. With the holidays right around the corner…there is no better time to surround yourself with warmth.
We love dreaming up ways to make holidays more inclusive. Whether we are planning a party for our chosen-family or we’re learning new fall traditions from our Wiccan friends, we believe the holidays are a time for everyone to feel loved. This is why we’ve collected a few of our very favorite meat-free recipes to help our vegetarian and vegan friends feel included for the holidays. They are the ultimate cozy, comfort-foody meals that will leave everyone feeling loved and supported.
As you step into your kitchen and start concocting your magical potions of ingredients, be sure to protect your killer holiday outfits with one of Sin in Linen’s beautiful aprons. You can grab one in our brand new Elysian Fields print or the Pussy Pink Pillow Fight print. Either one will make your time in the kitchen just that much steamier and tastier…
In whatever way you choose to celebrate this holiday season, we thank you for making Sin in Linen part of it. Now get cookin’!
Oven Roasted Garlic Green Beans
We love how delicious and simple this vegan green bean recipe is from The Nourished Seedling. With only five easy ingredients, you can practically do this in your sleep (and by “in your sleep” we mean while working on your fourth glass of wine 😉
- 1 pound fresh green beans
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- ¼ tsp salt
- 1/8 teaspoon ground black pepper
- Preheat Oven 400 F
- Wash green beans and remove any stems
- Dice garlic
- Lay beans out on parchment paper. Toss beans with garlic, olive oil, and sprinkle with salt and paper
- Roast at 400 F for approximately 20mins
Vegetarian Shepard’s Pie
This shepard’s pie from Budget Bytes is the definition of comfort food. What we especially love about it is how delicious it is without breaking the bank.
- 1 cup cooked lentils
- 2 cloves garlic
- 1 yellow onion
- 1 Tbsp olive oil
- 3 carrots
- 2 celery stalks
- 8 oz button mushrooms
- ¾ tsp salt
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 cup vegetable broth
- 1 cup frozen peas
- 4 cups mashed potatoes
- Mince and dice the garlic and onion. Sauté in olive oil over medium heat until they turn transparent
- Peel and dice the carrots, dice the celery, and slice the mushrooms. Add to the onion/garlic mixture. Sauté
- Add salt, thyme, smoked paprika, and some fresh pepper. Add tomato paste and flour to the skillet. Stir and cook until well coated.
- Add vegetable broth to skillet. Dissolve flour and tomato paste. Bring to simmer.
- Add lentils and frozen peas
- Preheat oven to 400 F
- Pour vegetable mix into casserole dish
- Spread mashed potatoes over the vegetable mix
- Bake in oven for 15 minutes or until heated through and top has lightly browned
- Remove, allow to cool, and enjoy!
Vegan Pumpkin Pie Cups
These delightful little pumpkin pie cups from Feasting on Fruit are both vegan and grain-free…meaning these are the most deliciously inclusive dessert you can find this holiday season.
- 1 ½ cup almond flour
- 2 tbps maple syrup
- 1 tbsp water
- 1 cup pumpkin puree
- ½ cup baked and mashed sweet potato
- ¼ cup maple syrup
- 1 tsp pumpkin pie spice
- Preheat 375 F
- Combine all of the crust ingredients with a fork until it is well mixed. While it might still crumble, it will stick when pressed together.
- Lightly grease muffin pan.
- Press crust into the bottom of each tin, covering the sides and bottom.
- Blend all of the filling ingredients together until they are creamy.
- Pour the filling into the crust. Smooth the tops.
- Bake for 30mins at 375 F
- Remove, cool, and allow to chill overnight (or for at least 8hrs)
- Dig into the pumpkin-deliciousness!