Hi Savvys,

Welcome to the 2^nd post in my Vegan Holiday Series!  Today’s post will be sharing with you 3 easy sides that are traditionally found at holiday functions, only they’re made vegan.  Components of this recipe (roasted beets) as well as the entire recipe itself (scalloped potatoes) can be made ahead and frozen.

Hope you guys enjoy these recipes! Now set forth and be Savvy!

Ingredients for Scalloped Potatoes

• 3 cloves of garlic, minced
• 1/4 cup vegan butter
• 1/4 flour
• 3 cups soy milk
• 1/2 cup vegetable broth
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 10 small white potatoes (how ever many fit within your dish)
• 1 large pie dish or baking dish (the size you would usually use to make lasagna with)

Directions Scalloped Potatoes

1. Pre-heat oven to 400 degrees
2. To prepare the sauce, sautee the butter and garlic over medium heat until fragrant, about 2 minutes
3. Add the flour and whisk into the butter mixture until a paste forms, cooking for about 1 minute
4. Slowly add the soy milk and vegetable broth into the flour mixture so that it thickens, about 5 – 7 minutes
5. Ad the remaining spices and stir into the sauce, set the sauce aside to cool
6. To prep the potatoes, peel all of the potatoes.
7. Using a mandolin (or using a knife), slice 1/8 inch thick slices.
8. Now the sauce should be fairly cool to handle.  You will place each slice of potato into the pot with the sauce to ensure all of the slices are evenly coated with sauce
9. Oil the bottom of a pie dish
10. Transfer each coated slice of potato into the pie dish, arranging so that they overlap.  Add extra sauce between each layer of potato so that the potatoes cook evenly and do not dry out
11. Bake for 60 minutes, covered (I just put a cookie sheet on top), and uncovered for 20 minutes
12. This can be frozen and baked for a later use.

Ingredients for the Salad

• 2 beets
• 1 tsp oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 6 cups of kale, chopped
• 1 apple, sliced
• 1/4 cup pumpkin seeds

Ingredients for the Dressing

• 1 tbsp Dijon mustard
• 1/2 cup oil
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1/4 tsp black pepper
• 1/8 tsp salt

Directions for Kale & Roasted Beet Salad

1. Preheat your oven to 400 degrees
2. Peel the beets and slice into bite sized pieces. Toss in oil, salt and pepper
3. Roast for 35 minutes, flipping halfway through
4. As the beets are roasting, prepare all of your ingredients for the dressing.
5. In a jar, mix the Dijon mustard and oil and until it becomes emulsified (it will look like a thick sauce)
6. Add in the rest of the ingredients and mix until well combined. Set aside in the fridge.
7. To assemble the salad, place the kale at the bottom of a large serving bowl. Massage about 1 tsp of oil into the kale so that it becomes slightly wilted
8. Top with 1 sliced apple (of your choice, I like honeycrisp) pumpkin seeds and the roasted beets
9. Drizzle with the salad dressing (start with half to taste) and toss.
10. Add more salad dressing if desired

Ingredients Red Wine Vinegar Green Beans

• 1/4 cup chopped hazelnuts
• 2 cloves of garlic, minced
• 1 tbsp oil
• 1 lb green beans, trimmed and washed
• 1 tsp herb de Provence
• 1/2 tsp salt
• 1 tbsp water
• 2 tbsp red wine vinegar
• 2 tbsp chopped parsley
• Optional: balsamic glaze (recipe found in a previous post here)

Directions Red Wine Vinegar Green Beans

1. Roast the chopped hazelnuts over medium heat for 5 minutes, constantly stirring to prevent burning
2. You’ll know the nuts are well roasted when they start to be come fragrant. Set aside in a bowl
3. Sautee the garlic in the oil over medium heat for about 1 minute
4. Add the green beans and toss in the garlic and oil mixture, about 1 minute
5. Add the spices and a splash of water to keep the beans from drying out, cooking for about 5 minutes
6. Turn the heat up to medium high and splash in the vinegar and cook until evaporated, about 2 minutes
7. Take off the head and toss in the chopped parsley and half of the roasted hazelnuts
8. Serve on a wide plate, drizzling the top with balsamic glaze and the rest of the hazelnuts right before serving