December 11, 2023 • 32 mins
Promise us you won't miss this episode if you're looking for a guilt-free feast, packed with flavor and nutrients, and brought to you straight from nature's bounty. Today Katie and I are painting a picture of a festive table that's as vibrant and inviting as the conversation around it. We've set our sights on 12 delightful dishes (breakfast, lunch, dinner and dessert) that are 10 ingredients or less and only 15 minutes of prep time. Whether you're a seasoned plant-based eater or just starting your journey, our insights are sure to infuse your holiday menu with nutrition and deliciousness.
Resources from this Episode:
Forks Over Knives
Minimalist Baker
Vegan Richa
Plant You
Breakfast
Lunch
Dinner
Dessert
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Welcome to the Plant-Centered and Thriving
Podcast.
I'm your host, ashley Kitchens.
I'm a plant-based registereddietitian and virtual nutrition
mentor.
I was raised on an Angus CattleFarm, grew up with a lot of GI
issues and used the power ofplant-based eating to promote
healing.
Here you'll find inspiration,ideas and encouragement for your
(00:23):
own plant-based journey.
I'm so thrilled you're heretoday.
Let's get started.
Welcome to the showPlant-Centered Listener.
My name is Ashley and I'm Katie, and we're together again
having a wonderful podcastrecording.
We're only 30 little miles away, it's true, so today we
(00:43):
couldn't be in person, but weare 30 miles, recording this
online, and it's the second bestthing, I suppose.
Speaker 2 (00:51):
Yeah, so we're making it work.
Speaker 1 (00:54):
Well, we hope you had a wonderful Thanksgiving.
This episode, which I'mactually really excited for this
episode we're going to talkabout some really incredible,
easy, amazing recipes for theholidays.
But really, katie, any of theserecipes you can make anytime
you want, because they're likewarm, cozy recipes that are like
perfect for this time of year.
Speaker 2 (01:12):
Yes, and they are simple.
I don't know about you guys outthere, but when it comes to the
holidays, which is two weeksaway, I just want something easy
.
I don't want to wreck mykitchen, I don't want to
reinvent the wheel.
I want something that isstraightforward and simple.
Speaker 1 (01:30):
Yes, and I don't know about you, but I've seen so
many videos online on Instagramand TikTok of all these really
cool festive meals that you cancreate, which you can go to the
extremes if you want to, or youcan make it really, really
simple.
But, man, I'm looking at someof these videos and like, wow,
that is incredible.
Speaker 2 (01:48):
My favorite.
I am like totally into thevegan charcuterie.
Oh my gosh, the tablescapes.
If you guys don't know, I usedto be an event planner.
So I used to.
I didn't do it, but I used tothink it off in my brain and
then the event managers wouldactually execute it.
They did the hard work, but Iam obsessed with those reels.
(02:08):
I love those.
Speaker 1 (02:10):
Yes, Katie, I can't remember if I told you this.
This might have been a coupleof years ago now.
We had this really big vegancharcuterie board at our family
Christmas my sister was hosting.
My sister is vegan.
Her and her family and my momordered a bunch of cheeses from
Meocos and they're thesebeautiful cheese wheels that we
placed out on this table.
Well, my someone in my family Iwon't mention it Lea no, no, no
(02:37):
, no, no, no, no.
Although I'm sure she wouldhave loved to, she did not know
that the cheeses were vegan and,yes, we are well aware of her
allergy, so there was no concernthere.
But this person is eating themand thinking it's real cheese
and it wasn't.
And she was so shocked when wetold them oh no, that's actually
plant based.
Speaker 2 (02:55):
And I mean she loved them and so I was like, yeah, oh
my gosh, I remember we had someat the Retrie and that was like
one of my favorite parts, thoseMeocos cheeses are so good.
Speaker 1 (03:06):
They are so good.
Okay, before we get intotoday's episode, let's talk
about the course really quick,because we have this incredible
course that can teach you how togo plant based in 30 days.
And well, it can.
Speaker 2 (03:17):
It will teach you 30 days You're pulling my legs.
That's incredible.
Speaker 1 (03:23):
And it has everything you need to really start from
eating the standard Americandiet to going fully plant based
in 30 days.
And we have a bunch of likeguest lectures.
We have incredible footage tohow to survive the holidays,
even a lot of bonus materialsthat supplement the core of what
it takes to go plant based,including where you're going to
get all your protein.
We cover macros, we talk aboutsupplementation.
(03:45):
We go through everything thatway.
You walk away feeling like I amdoing this and I'm doing it
well and I'm giving my bodyeverything that it needs to
thrive on a plant based diet.
So really stoked for thiscourse.
The link is in our show notes.
You can easily access it orshare it with somebody who maybe
is looking to go plant based in2024.
Speaker 2 (04:05):
I mean perfect stocking stuff for just print
off that first page withAshley's beautiful face on it
and put it in there stocking.
They're going to be like oh myGod, the best gift ever.
I'm honored.
Speaker 1 (04:20):
Okay, so let's talk about what we look for when it
comes to choosing holidayrecipes.
We kind of already touched onthat.
You said simple, quick, easy,nutritious, colorful, beautiful,
eye catching all the things.
Your senses are just like drawnto this plant based meal.
Speaker 2 (04:35):
Yes and I think this applies for anybody who's
looking to simplify their mealplanning as well is I'm looking
for simple kind of whole foodingredients.
So if it calls for a lot ofreally expensive things that I
have to go to like threedifferent grocery stores for,
that's usually a big turn off.
(04:56):
I want limited ingredients andsimple things that I can spell
and recognize.
Speaker 1 (05:05):
Gosh, that sounds like my poor mom who goes to
multiple grocery stores in herspagy To get all the ingredients
for our like holiday meals.
Speaker 2 (05:15):
I like when I can just go to, I click, jump to the
recipe and if I'm scrollingthrough the recipe, multiple
clicks, I'm already turned off.
Yeah, I want a short littleingredients box and a short
little prep box and I like anice short prep time.
(05:35):
This is just me personally.
I don't want to mess up a lotof pots, I want as few pots as
possible.
So I really look to if it's aone pot meal, that's like one
that I'm saving for sure.
If I like the ingredients andthe pictures pretty, I'm like
one pot, I'm sold, yep.
Speaker 1 (05:55):
I completely agree Gosh Katie, who invented the
jump to recipe?
Because that link has been agame changer.
I appreciate the blogger's lifestory, but now, when I'm
looking for a recipe and I wantit right away, ain't nobody got
time for that.
Speaker 2 (06:12):
But I do if it is a first time recipe.
Once I've committed to therecipe, I do appreciate they
have some tips and tricks, butyeah life stories I know.
I'm sure it's fascinating youguys.
But sometimes I just get to therecipe.
Speaker 1 (06:27):
Yes, yes, yes.
Thank you to whoever invented,jump to recipe and started that.
Speaker 2 (06:33):
So yeah, so that's what those are, some things,
those you know kind of criteriathat I'm looking for to before I
commit to a recipe.
Speaker 1 (06:41):
Yes, I completely agree.
So when eating plant basedduring the holidays, really
changing your presentation issometimes all you need to do to
feel festive.
And, katie, I know that youwere an event planner and you
had some clients that had verydifferent requests and so really
was up to you to maybe, like,serve something similar, but
just totally change the decor sothat looks really festive?
Speaker 2 (07:03):
Yeah, absolutely.
So.
I know the dishes that I useare white so I can kind of use,
like I said, kind of accentpieces to bring in some color.
But you know it can be realsimple.
I mean just candles, like somebranches from outside, some pine
cones.
Speaker 1 (07:22):
Oh my goodness just go to your backyard and start
chopping stuff down.
Speaker 2 (07:30):
But you know, you know napkins, a red napkin in a
glass, like a red napkin on awhite plate, like all of a
sudden you know whatever you endup presenting is very festive
and you know it doesn't have tobe red, it can be blue like
snowflakes, or white on white.
You know, have some fun with it, but don't feel pressure like,
(07:51):
especially when we're plantbased eaters.
I kind of take pride inthinking outside the box and
kind of challenging traditionand doing our own thing.
And so you know, I kind of liketo mix it up a little bit and
get away from the traditionaldishes.
So hopefully these will inspireyou guys.
Speaker 1 (08:10):
And some of these things you can use over and over
again.
I bought little Christmas treesat Target maybe eight years ago
and I still use them to thisday All my other little decor.
So if you're afraid of buyingsomething, that's whatever the
equivalent of fast fashion isfor decor.
A lot of that stuff is actuallyyou can repurpose over and over
again, so you don't have tonecessarily throw it away, which
(08:31):
is nice, and you know if youdon't have a pine tree in your
backwoods like a lot of us dohere in North Carolina.
Speaker 2 (08:37):
I'll give you mine.
I can pine trees.
They're everywhere.
Speaker 1 (08:43):
Okay, katie, sorry quick story on pine trees.
So, nick and I, our firstChristmas we I was in school, he
was like fresh out of school,so we didn't have money to
really buy anything when it cameto Christmas decor.
So we went out behind a Harristeeter parking lot and it's just
proud.
Is this illegal?
I don't know.
I should share this.
It's a long time ago.
We chop, there you go.
(09:04):
We chopped down like this smalllittle pine tree and brought it
in the house and I like tied itto the wall with like dental
floss so it hang up, likeactually hang up.
It was pretty, it's pretty sad.
Speaker 2 (09:16):
It's like our little.
Speaker 1 (09:16):
Charlie Brown Christmas tree.
Speaker 2 (09:18):
Oh my gosh, that is too funny.
I would have killed to see avideo of that.
Yeah, yeah, hey, you gotta get.
You gotta do what you get to do.
That's true, that's right.
Well, what are your?
If you're looking for recipes,let's say you know Christmas is
two weeks away.
You have people coming over.
You're not sure what to make.
Maybe it's your first time.
(09:38):
Do you have some go toresources that you really like?
Speaker 1 (09:42):
I do, actually, actually had a client slack me
this week and it's funny thatyou put some of this.
These lit these resources down.
She asked me just for some likewhole food, plant based recipes
that were holiday friendly, andI sent her forks over knives.
If you just Google like forksover or, I think, like top
plant-based whole food,plant-based holiday meals forks
over knives is one of the firstones to come up, and they have
(10:04):
like a hundred different recipesthat you can create, which is a
little overwhelming, but theydo have some really like easy to
make whole food plant-basedrecipes, so that's probably one
of my favorite resources.
Forks over knives is just likethe OG.
Speaker 2 (10:16):
So oh, I love they have such.
It's a lob.
But they have such a variety.
They have like really elaborate, really simple, like anything
you can think of they have.
Speaker 1 (10:27):
Yep, I couldn't agree more.
Also, Minnilus Baker is anotherone of my favorites.
When you go to her page there,when you go to recipes or all
recipes, there's a way where youcan categorize everything or
really limit things down to whatexactly it is you're looking
for whether it's an appetizer,whether it has dairy or not
dairy in it so you can reallyget specific on what you're
looking for when it comes to awhole food, plant-based holiday
(10:48):
meal as well, which is reallycool I love.
Her tool is amazing.
Speaker 2 (10:53):
I don't know.
I don't know where she got that, but it's.
There's very few websites thathave that kind of filter
function, and for recipes thereis nothing.
I have not found another onethat is that user friendly
because she has so many, so sheis always my first stop Shout
out to.
Speaker 1 (11:11):
Minnilus Baker yes, yeah, because you can also even
limit the amount of gradientsyou use.
I think she has like 30 minute,one bowl, 10 ingredients, all
those things.
Speaker 2 (11:21):
So so good for beginners.
So if you're a beginner, that'syou got to start there, because
so user friendly.
Speaker 1 (11:28):
It's very user friendly.
Vegan Richa is another one.
Oh my goodness, I feel likeevery time I look up a recipe,
hers is like top of the list,and every recipe I've made of
hers has been delicious.
So she is a great resource andshe's got some fun festive
holiday recipes as well.
Speaker 2 (11:43):
And she has a killer newsletter.
I think I've been, I've been onher newsletter for like 10
years.
I have so many.
I have so many recipes saved.
She's also very amazing.
Just because she's been doingit so long.
She just has so many options.
Speaker 1 (11:59):
Yeah, we love her, yeah, yeah, she's great.
Plant EO is another one.
She's always pumping out somereally good recipes, so she just
came out with a cookbook in2023.
So, yeah, really exciting.
Congrats to her, yeah.
And then, of course, we haveour own meal plans when it comes
to wanting to cook.
So we have a five day meal planand a one month meal plan.
They are not holiday specific,but if you're looking to go into
(12:22):
2024 and mindlessly have yourmeals planned for you for an
entire month, that one monthmeal plan is perfect for you.
So highly recommend those.
If you don't want to think orplan your meals after the
holidays.
I try to convince Nick all thetime to like.
Can we just like order somemeals online?
Speaker 2 (12:39):
Yes, no, we're saying the same money and make our own
, like fine.
Whenever anyone asked me likewhat would you do if you won the
lottery, the first thing Iwould say was like personal chef
, like I will live in a shack,but I'm paying a personal chef
to live in three meals a day.
Do it, do it to it, I want to.
That sounds amazing.
The dream yeah.
(13:00):
But what I like about the mealplan is that follows.
A lot of those recipes followthose same criteria that we were
talking about at the beginningminimal ingredients, short prep
times, no strange ingredients, alot of one pot meals.
So if those are the criteriayou're looking for, pick up that
meal plan, because everythingis super delicious, super
(13:20):
nutritious, super easy, yep.
Speaker 1 (13:22):
And then, when in doubt, support your local vegan
restaurants.
That was Katie's idea and Iloved it so much because there
are so many restaurants locally,depending on where you live,
that often have vegan optionsavailable or even stuff that you
can order online.
I remember last year there wassome sort of like.
It was like a vegan roast orsomething that you could order.
It was very expensive so I didnot order it, but it looked
(13:43):
amazing.
So there's lots of options.
Speaker 2 (13:46):
Spoiler alert.
That's what I did Thanksgiving.
No one's listening to this, butI totally ordered from my one
of my favorite restaurants and Iput it in my own containers,
like I made it myself.
Yes, there's a hack for you.
Speaker 1 (14:01):
I love it, Katie.
I would not mind actually justgoing up and buying a plate of
food.
That actually sounds wonderful.
Speaker 2 (14:08):
I'm serious, I'm gonna do that.
I might do that for Christmas.
Speaker 1 (14:13):
I mean you get the variety without having to like
make everything it sounds lovely, you have a plate.
Speaker 2 (14:18):
You don't have to risk, like everybody, eating
your vegan food before you evenhave a chance to get it.
Speaker 1 (14:23):
Yes, Well, let's get into the recipes.
Okay, so we're going to talk.
What about three differentrecipes Dessert, dinner, lunch
and breakfast?
Right, yeah.
Speaker 2 (14:37):
So we just kind of put together some options for
you guys.
We're obviously going to giveyou the links for the actual
recipes that you can pick up inthe show notes.
But this is just to kind ofgive you some inspiration for
the holidays.
Because what I like a lot aboutthese recipes they are all 10
ingredients or less and they areall 15 minute prep times and
(15:00):
less.
We all got 15 minutes, even Igot 15 minutes, and when it
comes to the holidays, that'sabout all I want to do.
So all of these three recipesfor each meal are 15 minutes or
less.
So I love that.
So let's bring it home withbreakfast.
So again, these are very, verysimple, concentrating on whole
food ingredients.
(15:21):
So good old granola with like alittle ginger bed twist, and
this one has like a like athicker baked granola, and so
you can actually take cookiecutters and make them into
little shakes.
No way I am a sucker for acookie cutter.
Yep, I love cookie cutters.
So this is from my girl,minimalist Baker, her
(15:45):
gingerbread granola, again under10 ingredients.
You could also do this.
If you have a really good bakedoatmeal recipe, you could do
the same thing.
So your normal recipes thatyou're comfortable with, that.
You know that you like.
You're comfortable with theingredients.
Who feel good when you eat itand make it festive by just
cutting out some cute littlesnowmen and candy cane stars and
(16:06):
all that good stuff?
Oh my goodness.
Speaker 1 (16:08):
Okay, we're shutting this podcast down.
Speaker 2 (16:09):
We're going to go make some gingerbread granola.
Speaker 1 (16:11):
I'm drooling.
Okay, that sounds delicious.
Now, next, we have vegan churroscones, and this is from Vegan
Richa, and, oh my goodness, 10ingredients, 10 minute prep time
.
I am also your sucker forcookie cutters.
You're still my sucker forscones.
I love a good scone.
So vegan churro scones howfestive.
It sounds absolutely delicious.
Speaker 2 (16:31):
Absolutely.
I think, like with a recipethat's like maybe not
necessarily wouldn't relate itto holiday, but you add a
holiday spice and all of asudden it's like, ooh, it's so
warm and toasty and it's a scone, it's from Britain, it's fancy,
automatically.
Speaker 1 (16:51):
That's right.
Level up your breakfast with ascone.
Speaker 2 (16:55):
What do they say?
They say scone.
Okay, yeah, scone.
Speaker 1 (16:58):
Gosh, I don't know.
Speaker 2 (16:59):
Yeah, I love this.
If you have people coming in,you can actually make this one
overnight.
So I love a good French toastcasserole.
It was super easy Again under10 minutes, under 10 ingredients
.
You don't need to do a lot ofbaking or you don't need to be
Martha Stewart.
Super easy, you can double,triple the recipes super easily
(17:22):
and it looks very, very prettyin the bowl.
Speaker 1 (17:24):
Yeah, love it, love it.
Overnight French toast andbaked in the next day in the
morning is fantastic, becauseyou also wake up to that smell
which is delicious.
And this, okay, no one's notthe same, but it kind of reminds
me of that movie.
Where is it?
Sarah Jessica Parker takessomething out of the fridge and
she dumps it.
Speaker 2 (17:43):
Family stone.
Speaker 1 (17:44):
Family stone yes.
Speaker 2 (17:47):
Oh, that's such that's.
That's one of my go toHollywood movies.
Speaker 1 (17:50):
That's a good movie yeah.
Speaker 2 (17:53):
And I love the strata that she spells strata.
Speaker 1 (17:55):
That's not.
Speaker 2 (17:56):
French toast casserole, but you know it's a
gist, but you know what I'mthinking about.
So I'm picturing like acasserole dish, a little plate
of scones and little granola inshapes, what, and that makes
such a good breakfast.
Oh, I need to plan weddingsagain.
No, I don't.
It was.
It was the worst.
Speaker 1 (18:18):
What about lunch time ?
So we could do a butternutsquash soup.
This comes from delishcom again.
10 ingredients 10 minute preptime, warm and cozy and also
really colorful, like butternutsquash.
Just has a nice like vibrantsort of rich yellow color, and
you can always add some pepitasand like a drizzle of vegan sour
cream or something like that,some sort of crème.
Speaker 2 (18:40):
Yes, so pretty in the bowl.
Yes, it's so easy to throweverything in the blender.
Yes, yeah, dunzo's love it.
Dunzo's so hearty.
I love a casserole and I lovethe fact that when I used to
kind of eat the standardAmerican diet, the casserole was
like very super, like meatheavy and dairy heavy.
(19:03):
And now I get to enjoy acasserole and it's still very
hearty, but with whole food,plant based ingredients.
I don't feel like garbage aftereating it.
So the great thing aboutcasserole, again, your knife
skills don't have to be perfect,you can just dump it, bake it,
one pot meal, throw it alltogether.
(19:24):
Beautiful in the plate,delicious.
So again this one is 15 minutes.
10 ingredients sweet potato,rosemary casserole oh that
sounds so good.
Speaker 1 (19:35):
And rosemary, you know, if your neighbor has a lot
of rosemary grown Like escaping, just go quick.
This girl just getting, don'tdo it, just fevery.
No, only if they said that youcan, obviously.
Okay, katie, I was looking upwhere casserole came from.
Speaker 2 (19:52):
There are way too many different places, but one
of them says everyone wants toclaim the casserole.
Speaker 1 (20:00):
Everyone wants to claim the just delicious,
amazing Midwestern casserole.
But one says the word casseroleis derived from a French word
that means saucepan.
So apparently casserole'soriginated as a communal pot
that people shared for meals.
So I don't know how accuratethat is, that's just Google, but
there's a lot of options here.
Where they came from?
Excellent, okay, just a littlefun.
Little history, a littlehistory, okay.
(20:23):
So we had the casserole, we'vegot the soup and now we have, oh
Katie, vegan.
I know that salad Served warm,oh so good.
Yes, this comes from the UrbiVore.
And again, 10 ingredients, 10minute prep time.
Oh man, a good vegan applewalnut salad is just chef's kiss
(20:47):
.
Speaker 2 (20:48):
So good.
I love a fresh salad with lotsof color on my holiday table.
It's a must.
It's a must.
Speaker 1 (20:55):
Yep, my aunt makes a salad similar to this and every
single year, when she asks whatcan I make or what can I bring
to Christmas, and you know I'mlike, bring your salad because
it's so good, nice, hold thefeta and put it on the side.
Speaker 2 (21:07):
See, and that makes it that's such a good tip,
because you know that's a tipthat you can give your host like
.
Would you mind like putting iton the side, so I can enjoy it
too and then everybody can addtheir own.
We can just have that on thetable.
Such a good tip, yep, I'llbring my own.
Speaker 1 (21:21):
if I need to, okay, yep.
What's next?
Speaker 2 (21:24):
I just love my gourds during the holidays, so
anything that you can stuff.
Typically the recipe is prettyeasy.
So I love stuffed peppersduring the holidays.
You know twice baked potatoes,sweet potatoes, and this one is
from Minimals Baker, againroasted stuffed butternut squash
.
You just stuff it with againnuts and rice and different
(21:47):
veggies and a little bit of asauce and you are done.
Yep, yeah beautiful.
Speaker 1 (21:54):
Okay, we talked about this, I think right before
Thanksgiving, about making pieslike savory pies.
Oh, nick, he decided he didn'twant to make any pies, so that
was fine.
I was really looking forward tohim trying some things out.
We did some different things.
We actually took a there's abrand out there that has a vegan
and gluten free pie crust.
(22:14):
I'm totally blanking on thename right now.
I think we typically get it ateither Whole Foods or Sprouts,
and what we did is we turned oneof them into a pie we made like
a bourbon pecan pie, very tastyand then the other one, because
it comes in a two pack.
We thought it out and we madevegan pigs in a blanket and they
were so fun.
I mean, it would sound likethings you know, the same thing
(22:37):
that I grew up eating as a kid,but it worked just the same.
So, and the reason we did thatis because I tend to eat gluten
free mostly.
But you mentioned this beforeThanksgiving as well, that what
are those crescent rolls thatare vegan?
The Pillsbury crescent rolls?
Yes, the Pillsbury crescentrolls are already vegan, so you
can do it with those too.
Are they gluten free?
Speaker 2 (22:56):
No, oh yeah, that's okay.
They're really good.
But I'm telling Nick I'm verydisappointed at him.
Speaker 1 (23:05):
I was really looking forward to those pies.
Speaker 2 (23:08):
There's always next year Exactly.
Speaker 1 (23:10):
So we have a vegan shepherd's pie for you.
This comes from minimalistbaker.
It's 10 ingredients, 15 minuteprep time and I'll tell you what
a good vegan shepherd's pie.
Again, I feel like I keepsaying this, but it's so good.
And this time of year, whenit's a little bit cooler and you
just want to cozy it by fire,why not bring a slice of vegan
shepherd's pie with you?
Speaker 2 (23:29):
Absolutely.
It's so easy and the reason Ilike this one is because meat
lovers you know meat eatersthey're not going to miss the
meat, it's so good.
I am a lentil person, so thisone has lentils, is kind of the
main quote, unquote meat in themiddle.
But I think every plant basedperson has to have meat, should
have a good shepherd's pierecipe, and this one's perfect
(23:52):
because it's easy 15 minutes andless Easy, Easy.
Speaker 1 (23:57):
Easy Okay.
Speaker 2 (23:59):
We're going off the rails.
Speaker 1 (24:00):
We are.
It's this holiday, likeloopiness, that everyone I know
senior, senior right, yes, Okay.
Speaker 2 (24:08):
What's next?
So I think, same thingshepherd's pie.
I think you also need a goodvegan meatloaf recipe.
This is one I forgot to mention.
Nora cooks also fantasticresource for beginners, so this
is the only one that has.
It has 11 ingredients, but saltand pepper is one.
So I don't I don't really countthat, but 10 minutes or less.
(24:31):
You just shove everything inone of those loaf pans and bake
it.
So a meatloaf again is so niceto have in your repertoire In
case you are entertaining.
You know both plant basedpeople and meat eaters, so you
know you don't feel like you'redoing anything kind of out of
the box.
It's just that same kind ofhearty meatloaf that you got
(24:53):
when you were a kid.
Tastes just as good.
Speaker 1 (24:55):
Oh my goodness growing up eating meatloaf.
That was one of my leastfavorite meals in the whole
world.
Who wants to eat a loaf of meat?
Speaker 2 (25:03):
Like.
Speaker 1 (25:06):
Katie, I would pretty much just like eat the top
where the ketchup was, because Ijust I did not care for it.
But a vegan meatloaf I don'tknow what it is.
It's so good, so flavorful, ohmy goodness.
Speaker 2 (25:16):
So mutually sense, it stays juicy, it's colorful and
again, you can customize it.
So like, just like Ashley said,like if you don't like carrots
and yours, leave the carrots out, put something else in or leave
them out.
That's what I love about a lotof these recipes is when there's
not a lot of meat and dairy.
I feel like you can substituteout things a lot easier.
Speaker 1 (25:38):
Yep, yep.
I could not agree more.
Speaker 2 (25:40):
That's right.
Speaker 1 (25:41):
The best part, well, in my opinion.
So let's start with a no bakeBiscoff tart.
No bake, so no baking, no bake.
And anything with Biscoff inthe name is like yes, so good.
Speaker 2 (25:55):
That's one of those things that's accidentally vegan
.
Yes, they make a cookie buttervegan.
Yeah, it like.
When I found that out, I waslike no way, because this thing
is that stuff is so delicious.
Speaker 1 (26:09):
So good.
Speaker 2 (26:10):
You can.
You can take the cookies.
You can make it a pie crust,you can mix up the cookie butter
with and make it into a batter,which is, I think, what the
little blog of vegan does.
So this is great because youdon't have to.
You know, let it sit in thefridge, for you know hours and
hours and hours, or let it sitin the let it bake in the oven.
(26:31):
If you're baking, somethingelse works, works great.
Speaker 1 (26:35):
Yes, and it's eight ingredients, 15 minute prep time
and these are the same cookiesthat airlines serve, right?
Little Biscoff cookies that arealso vegan.
Speaker 2 (26:44):
I think so.
Speaker 1 (26:44):
Yeah.
Speaker 2 (26:46):
And I don't know how they got that contract, but
lucky us yeah exactly Lucky forall the vegans in the world.
That's right.
But I love all these recipesbecause a lot of these are very
versatile.
So the next one is a pumpkinpie trifle.
So again, if you're like Ashleyand I and where you watch
British Bake Off, they usuallyhave a trifle week or something.
(27:07):
So it's basically just a glassdish that has something cake
like or crunchy, something creamand then some kind of flavored
filling, and so this one,technically has to, is pumpkin
pie, but you can totally make itwhatever you want.
You can make it sweet potatochocolate, and it's very, very
versatile.
Super easy Nine ingredients, 10minutes, and it looks so pretty
(27:29):
in the glass.
Like if you have a glasscontainer, oh, and you can make
a big one.
Or if you have mason jars,which they're all the rage, you
can fill it up with little.
Everybody's their ownindividual dessert, which is
fancy.
Speaker 1 (27:44):
They're fancy, love it.
Yep, it sounds delicious.
Okay, if you're a peppermintfan and you are going to love
this last one that we have foryou, which is peppermint bark
seven ingredients, 15 minuteprep time from loving a vegan
and not only does it tastedelicious, but it also looks
really festive as well.
So this really can elevate, youknow, because cookies or
(28:07):
different desserts sometimestend to be brown or chocolate.
This can really elevate it withsome nice pop of color.
Speaker 2 (28:13):
Yeah, and if you think about cookies, like when I
was looking for recipes forthis episode, they have a
bazillion ingredients and who'sgot time for that?
And then it's just a cookies.
They're so simple, but thislooks I'm always thinking about
like how it's going to look.
So this one actually is double,where they have like the white
chocolate and the dark chocolatetogether with the little white
(28:34):
and red peppermint, so it looksso festive and fancy.
Speaker 1 (28:39):
So festive.
Okay, katie, proposition foryou.
We both make some desserts, weget together tons of blankets,
fireplace on and we have aChristmas movie marathon.
Off of Christmas party, yeah,off of Christmas party.
White Christmas, christmasstory, all these things.
Speaker 2 (28:54):
I love that idea because I've seen white
Christmas and I think that wasone.
I kind of want to watch thatwith somebody.
Speaker 1 (29:00):
Yeah, I think it's worth watching it with someone,
especially someone whoappreciates it, because it is a
really just, it's a classic,it's so good.
Speaker 2 (29:07):
And it's so meta because in the family stone they
watch white Christmas.
That's right.
So Christmas within a Christmas.
Speaker 1 (29:18):
Yep White Christmas in 1954.
Wow, that's crazy.
It's the one that the life cameout before that, 1946.
Speaker 2 (29:26):
Wow, okay, fun fact I know everyone's like oh, that's
only 50 years ago.
No, that was 70 years ago.
Speaker 1 (29:32):
What is that?
Like millennial math orsomething Exactly?
Speaker 2 (29:36):
Yep.
Well, I hope these ideas youknow gave you some inspiration.
I hope you guys will really tryto give yourself grace over the
holidays.
Make things simple foryourselves.
Don't stress.
It's all about having fun.
(29:56):
It's all about what can youtake off your plate.
And so hopefully again, we'llput these links in the show
notes and you guys can use theseif you want to.
So they're they're trying true,delicious, nutritious plant
based.
Speaker 1 (30:12):
We love it.
Yep, and all your guests willbe asking for the recipe.
So you can check out all thoselinks below.
We have them all listed therefor you so you can easily access
them.
Speaker 2 (30:19):
Oh my goodness, I cannot wait to make some of
these tonight.
I really want to make thebiscoff tart.
It smells really good.
Speaker 1 (30:27):
Okay, so we're actually together in person, we
can make it.
Okay, okay, all right, okay, wehope you have a wonderful
holiday season.
We appreciate you.
Thank you so much for beinghere.
We wouldn't be here withoutyour support, so, thank you,
have a wonderful holiday.
How many times can I say that,katie Cause, I really do.
Speaker 2 (30:43):
And stay tuned because we will be showing our
best of 2023.
Of the podcast, two volumescoming out.
That's right.
Speaker 1 (30:54):
So if you're a new listener, this is actually a
great way to kind of binge someof our content from this past
year and like really get an ideaof who we've had on the show
and some of their amazingstories.
And oh my gosh, gosh, katie,we've had some really great I'm
thinking back to like earlierthis year.
We've had some really fantasticguests.
Speaker 2 (31:11):
Yes, such powerful stories, so much inspiration, so
much good education from theexperts.
So we're going to combine,we're going to condense them all
into like the best nuggets ofthe.
We usually have a professionalepisode or episode and then like
a personal story episode.
So, yeah, just like Ashley said, if you're a beginner, perfect
(31:33):
ones to binge.
Speaker 1 (31:34):
Okay, well, thank you for tuning in today.
I'm going to go make some hotchocolate or something.
I've been in the mood forsomething warm and cozy.
All right, happy holidays.
Happy holidays.
We'll catch you on the nextepisode.
Bye.
Thank you so much for listeningto the Plant Centered and
Thriving podcast today.
(31:55):
If you found this episodeinspiring, please share it with
a friend or post it on socialmedia and tag me so I can
personally say thank you.
Until next time, keep thriving.
Welcome to the Plant-Centered and Thriving
Podcast.
I'm your host, ashley Kitchens.
I'm a plant-based registereddietitian and virtual nutrition
mentor.
I was raised on an Angus CattleFarm, grew up with a lot of GI
issues and used the power ofplant-based eating to promote
healing.
Here you'll find inspiration,ideas and encouragement for your
(00:23):
own plant-based journey.
I'm so thrilled you're heretoday.
Let's get started.
Welcome to the showPlant-Centered Listener.
My name is Ashley and I'm Katie, and we're together again
having a wonderful podcastrecording.
We're only 30 little miles away, it's true, so today we
(00:43):
couldn't be in person, but weare 30 miles, recording this
online, and it's the second bestthing, I suppose.
Speaker 2 (00:51):
Yeah, so we're making it work.
Speaker 1 (00:54):
Well, we hope you had a wonderful Thanksgiving.
This episode, which I'mactually really excited for this
episode we're going to talkabout some really incredible,
easy, amazing recipes for theholidays.
But really, katie, any of theserecipes you can make anytime
you want, because they're likewarm, cozy recipes that are like
perfect for this time of year.
Speaker 2 (01:12):
Yes, and they are simple.
I don't know about you guys outthere, but when it comes to the
holidays, which is two weeksaway, I just want something easy
.
I don't want to wreck mykitchen, I don't want to
reinvent the wheel.
I want something that isstraightforward and simple.
Speaker 1 (01:30):
Yes, and I don't know about you, but I've seen so
many videos online on Instagramand TikTok of all these really
cool festive meals that you cancreate, which you can go to the
extremes if you want to, or youcan make it really, really
simple.
But, man, I'm looking at someof these videos and like, wow,
that is incredible.
Speaker 2 (01:48):
My favorite.
I am like totally into thevegan charcuterie.
Oh my gosh, the tablescapes.
If you guys don't know, I usedto be an event planner.
So I used to.
I didn't do it, but I used tothink it off in my brain and
then the event managers wouldactually execute it.
They did the hard work, but Iam obsessed with those reels.
(02:08):
I love those.
Speaker 1 (02:10):
Yes, Katie, I can't remember if I told you this.
This might have been a coupleof years ago now.
We had this really big vegancharcuterie board at our family
Christmas my sister was hosting.
My sister is vegan.
Her and her family and my momordered a bunch of cheeses from
Meocos and they're thesebeautiful cheese wheels that we
placed out on this table.
Well, my someone in my family Iwon't mention it Lea no, no, no
(02:37):
, no, no, no, no.
Although I'm sure she wouldhave loved to, she did not know
that the cheeses were vegan and,yes, we are well aware of her
allergy, so there was no concernthere.
But this person is eating themand thinking it's real cheese
and it wasn't.
And she was so shocked when wetold them oh no, that's actually
plant based.
Speaker 2 (02:55):
And I mean she loved them and so I was like, yeah, oh
my gosh, I remember we had someat the Retrie and that was like
one of my favorite parts, thoseMeocos cheeses are so good.
Speaker 1 (03:06):
They are so good.
Okay, before we get intotoday's episode, let's talk
about the course really quick,because we have this incredible
course that can teach you how togo plant based in 30 days.
And well, it can.
Speaker 2 (03:17):
It will teach you 30 days You're pulling my legs.
That's incredible.
Speaker 1 (03:23):
And it has everything you need to really start from
eating the standard Americandiet to going fully plant based
in 30 days.
And we have a bunch of likeguest lectures.
We have incredible footage tohow to survive the holidays,
even a lot of bonus materialsthat supplement the core of what
it takes to go plant based,including where you're going to
get all your protein.
We cover macros, we talk aboutsupplementation.
(03:45):
We go through everything thatway.
You walk away feeling like I amdoing this and I'm doing it
well and I'm giving my bodyeverything that it needs to
thrive on a plant based diet.
So really stoked for thiscourse.
The link is in our show notes.
You can easily access it orshare it with somebody who maybe
is looking to go plant based in2024.
Speaker 2 (04:05):
I mean perfect stocking stuff for just print
off that first page withAshley's beautiful face on it
and put it in there stocking.
They're going to be like oh myGod, the best gift ever.
I'm honored.
Speaker 1 (04:20):
Okay, so let's talk about what we look for when it
comes to choosing holidayrecipes.
We kind of already touched onthat.
You said simple, quick, easy,nutritious, colorful, beautiful,
eye catching all the things.
Your senses are just like drawnto this plant based meal.
Speaker 2 (04:35):
Yes and I think this applies for anybody who's
looking to simplify their mealplanning as well is I'm looking
for simple kind of whole foodingredients.
So if it calls for a lot ofreally expensive things that I
have to go to like threedifferent grocery stores for,
that's usually a big turn off.
(04:56):
I want limited ingredients andsimple things that I can spell
and recognize.
Speaker 1 (05:05):
Gosh, that sounds like my poor mom who goes to
multiple grocery stores in herspagy To get all the ingredients
for our like holiday meals.
Speaker 2 (05:15):
I like when I can just go to, I click, jump to the
recipe and if I'm scrollingthrough the recipe, multiple
clicks, I'm already turned off.
Yeah, I want a short littleingredients box and a short
little prep box and I like anice short prep time.
(05:35):
This is just me personally.
I don't want to mess up a lotof pots, I want as few pots as
possible.
So I really look to if it's aone pot meal, that's like one
that I'm saving for sure.
If I like the ingredients andthe pictures pretty, I'm like
one pot, I'm sold, yep.
Speaker 1 (05:55):
I completely agree Gosh Katie, who invented the
jump to recipe?
Because that link has been agame changer.
I appreciate the blogger's lifestory, but now, when I'm
looking for a recipe and I wantit right away, ain't nobody got
time for that.
Speaker 2 (06:12):
But I do if it is a first time recipe.
Once I've committed to therecipe, I do appreciate they
have some tips and tricks, butyeah life stories I know.
I'm sure it's fascinating youguys.
But sometimes I just get to therecipe.
Speaker 1 (06:27):
Yes, yes, yes.
Thank you to whoever invented,jump to recipe and started that.
Speaker 2 (06:33):
So yeah, so that's what those are, some things,
those you know kind of criteriathat I'm looking for to before I
commit to a recipe.
Speaker 1 (06:41):
Yes, I completely agree.
So when eating plant basedduring the holidays, really
changing your presentation issometimes all you need to do to
feel festive.
And, katie, I know that youwere an event planner and you
had some clients that had verydifferent requests and so really
was up to you to maybe, like,serve something similar, but
just totally change the decor sothat looks really festive?
Speaker 2 (07:03):
Yeah, absolutely.
So.
I know the dishes that I useare white so I can kind of use,
like I said, kind of accentpieces to bring in some color.
But you know it can be realsimple.
I mean just candles, like somebranches from outside, some pine
cones.
Speaker 1 (07:22):
Oh my goodness just go to your backyard and start
chopping stuff down.
Speaker 2 (07:30):
But you know, you know napkins, a red napkin in a
glass, like a red napkin on awhite plate, like all of a
sudden you know whatever you endup presenting is very festive
and you know it doesn't have tobe red, it can be blue like
snowflakes, or white on white.
You know, have some fun with it, but don't feel pressure like,
(07:51):
especially when we're plantbased eaters.
I kind of take pride inthinking outside the box and
kind of challenging traditionand doing our own thing.
And so you know, I kind of liketo mix it up a little bit and
get away from the traditionaldishes.
So hopefully these will inspireyou guys.
Speaker 1 (08:10):
And some of these things you can use over and over
again.
I bought little Christmas treesat Target maybe eight years ago
and I still use them to thisday All my other little decor.
So if you're afraid of buyingsomething, that's whatever the
equivalent of fast fashion isfor decor.
A lot of that stuff is actuallyyou can repurpose over and over
again, so you don't have tonecessarily throw it away, which
(08:31):
is nice, and you know if youdon't have a pine tree in your
backwoods like a lot of us dohere in North Carolina.
Speaker 2 (08:37):
I'll give you mine.
I can pine trees.
They're everywhere.
Speaker 1 (08:43):
Okay, katie, sorry quick story on pine trees.
So, nick and I, our firstChristmas we I was in school, he
was like fresh out of school,so we didn't have money to
really buy anything when it cameto Christmas decor.
So we went out behind a Harristeeter parking lot and it's just
proud.
Is this illegal?
I don't know.
I should share this.
It's a long time ago.
We chop, there you go.
(09:04):
We chopped down like this smalllittle pine tree and brought it
in the house and I like tied itto the wall with like dental
floss so it hang up, likeactually hang up.
It was pretty, it's pretty sad.
Speaker 2 (09:16):
It's like our little.
Speaker 1 (09:16):
Charlie Brown Christmas tree.
Speaker 2 (09:18):
Oh my gosh, that is too funny.
I would have killed to see avideo of that.
Yeah, yeah, hey, you gotta get.
You gotta do what you get to do.
That's true, that's right.
Well, what are your?
If you're looking for recipes,let's say you know Christmas is
two weeks away.
You have people coming over.
You're not sure what to make.
Maybe it's your first time.
(09:38):
Do you have some go toresources that you really like?
Speaker 1 (09:42):
I do, actually, actually had a client slack me
this week and it's funny thatyou put some of this.
These lit these resources down.
She asked me just for some likewhole food, plant based recipes
that were holiday friendly, andI sent her forks over knives.
If you just Google like forksover or, I think, like top
plant-based whole food,plant-based holiday meals forks
over knives is one of the firstones to come up, and they have
(10:04):
like a hundred different recipesthat you can create, which is a
little overwhelming, but theydo have some really like easy to
make whole food plant-basedrecipes, so that's probably one
of my favorite resources.
Forks over knives is just likethe OG.
Speaker 2 (10:16):
So oh, I love they have such.
It's a lob.
But they have such a variety.
They have like really elaborate, really simple, like anything
you can think of they have.
Speaker 1 (10:27):
Yep, I couldn't agree more.
Also, Minnilus Baker is anotherone of my favorites.
When you go to her page there,when you go to recipes or all
recipes, there's a way where youcan categorize everything or
really limit things down to whatexactly it is you're looking
for whether it's an appetizer,whether it has dairy or not
dairy in it so you can reallyget specific on what you're
looking for when it comes to awhole food, plant-based holiday
(10:48):
meal as well, which is reallycool I love.
Her tool is amazing.
Speaker 2 (10:53):
I don't know.
I don't know where she got that, but it's.
There's very few websites thathave that kind of filter
function, and for recipes thereis nothing.
I have not found another onethat is that user friendly
because she has so many, so sheis always my first stop Shout
out to.
Speaker 1 (11:11):
Minnilus Baker yes, yeah, because you can also even
limit the amount of gradientsyou use.
I think she has like 30 minute,one bowl, 10 ingredients, all
those things.
Speaker 2 (11:21):
So so good for beginners.
So if you're a beginner, that'syou got to start there, because
so user friendly.
Speaker 1 (11:28):
It's very user friendly.
Vegan Richa is another one.
Oh my goodness, I feel likeevery time I look up a recipe,
hers is like top of the list,and every recipe I've made of
hers has been delicious.
So she is a great resource andshe's got some fun festive
holiday recipes as well.
Speaker 2 (11:43):
And she has a killer newsletter.
I think I've been, I've been onher newsletter for like 10
years.
I have so many.
I have so many recipes saved.
She's also very amazing.
Just because she's been doingit so long.
She just has so many options.
Speaker 1 (11:59):
Yeah, we love her, yeah, yeah, she's great.
Plant EO is another one.
She's always pumping out somereally good recipes, so she just
came out with a cookbook in2023.
So, yeah, really exciting.
Congrats to her, yeah.
And then, of course, we haveour own meal plans when it comes
to wanting to cook.
So we have a five day meal planand a one month meal plan.
They are not holiday specific,but if you're looking to go into
(12:22):
2024 and mindlessly have yourmeals planned for you for an
entire month, that one monthmeal plan is perfect for you.
So highly recommend those.
If you don't want to think orplan your meals after the
holidays.
I try to convince Nick all thetime to like.
Can we just like order somemeals online?
Speaker 2 (12:39):
Yes, no, we're saying the same money and make our own
, like fine.
Whenever anyone asked me likewhat would you do if you won the
lottery, the first thing Iwould say was like personal chef
, like I will live in a shack,but I'm paying a personal chef
to live in three meals a day.
Do it, do it to it, I want to.
That sounds amazing.
The dream yeah.
(13:00):
But what I like about the mealplan is that follows.
A lot of those recipes followthose same criteria that we were
talking about at the beginningminimal ingredients, short prep
times, no strange ingredients, alot of one pot meals.
So if those are the criteriayou're looking for, pick up that
meal plan, because everythingis super delicious, super
(13:20):
nutritious, super easy, yep.
Speaker 1 (13:22):
And then, when in doubt, support your local vegan
restaurants.
That was Katie's idea and Iloved it so much because there
are so many restaurants locally,depending on where you live,
that often have vegan optionsavailable or even stuff that you
can order online.
I remember last year there wassome sort of like.
It was like a vegan roast orsomething that you could order.
It was very expensive so I didnot order it, but it looked
(13:43):
amazing.
So there's lots of options.
Speaker 2 (13:46):
Spoiler alert.
That's what I did Thanksgiving.
No one's listening to this, butI totally ordered from my one
of my favorite restaurants and Iput it in my own containers,
like I made it myself.
Yes, there's a hack for you.
Speaker 1 (14:01):
I love it, Katie.
I would not mind actually justgoing up and buying a plate of
food.
That actually sounds wonderful.
Speaker 2 (14:08):
I'm serious, I'm gonna do that.
I might do that for Christmas.
Speaker 1 (14:13):
I mean you get the variety without having to like
make everything it sounds lovely, you have a plate.
Speaker 2 (14:18):
You don't have to risk, like everybody, eating
your vegan food before you evenhave a chance to get it.
Speaker 1 (14:23):
Yes, Well, let's get into the recipes.
Okay, so we're going to talk.
What about three differentrecipes Dessert, dinner, lunch
and breakfast?
Right, yeah.
Speaker 2 (14:37):
So we just kind of put together some options for
you guys.
We're obviously going to giveyou the links for the actual
recipes that you can pick up inthe show notes.
But this is just to kind ofgive you some inspiration for
the holidays.
Because what I like a lot aboutthese recipes they are all 10
ingredients or less and they areall 15 minute prep times and
(15:00):
less.
We all got 15 minutes, even Igot 15 minutes, and when it
comes to the holidays, that'sabout all I want to do.
So all of these three recipesfor each meal are 15 minutes or
less.
So I love that.
So let's bring it home withbreakfast.
So again, these are very, verysimple, concentrating on whole
food ingredients.
(15:21):
So good old granola with like alittle ginger bed twist, and
this one has like a like athicker baked granola, and so
you can actually take cookiecutters and make them into
little shakes.
No way I am a sucker for acookie cutter.
Yep, I love cookie cutters.
So this is from my girl,minimalist Baker, her
(15:45):
gingerbread granola, again under10 ingredients.
You could also do this.
If you have a really good bakedoatmeal recipe, you could do
the same thing.
So your normal recipes thatyou're comfortable with, that.
You know that you like.
You're comfortable with theingredients.
Who feel good when you eat itand make it festive by just
cutting out some cute littlesnowmen and candy cane stars and
(16:06):
all that good stuff?
Oh my goodness.
Speaker 1 (16:08):
Okay, we're shutting this podcast down.
Speaker 2 (16:09):
We're going to go make some gingerbread granola.
Speaker 1 (16:11):
I'm drooling.
Okay, that sounds delicious.
Now, next, we have vegan churroscones, and this is from Vegan
Richa, and, oh my goodness, 10ingredients, 10 minute prep time
.
I am also your sucker forcookie cutters.
You're still my sucker forscones.
I love a good scone.
So vegan churro scones howfestive.
It sounds absolutely delicious.
Speaker 2 (16:31):
Absolutely.
I think, like with a recipethat's like maybe not
necessarily wouldn't relate itto holiday, but you add a
holiday spice and all of asudden it's like, ooh, it's so
warm and toasty and it's a scone, it's from Britain, it's fancy,
automatically.
Speaker 1 (16:51):
That's right.
Level up your breakfast with ascone.
Speaker 2 (16:55):
What do they say?
They say scone.
Okay, yeah, scone.
Speaker 1 (16:58):
Gosh, I don't know.
Speaker 2 (16:59):
Yeah, I love this.
If you have people coming in,you can actually make this one
overnight.
So I love a good French toastcasserole.
It was super easy Again under10 minutes, under 10 ingredients
.
You don't need to do a lot ofbaking or you don't need to be
Martha Stewart.
Super easy, you can double,triple the recipes super easily
(17:22):
and it looks very, very prettyin the bowl.
Speaker 1 (17:24):
Yeah, love it, love it.
Overnight French toast andbaked in the next day in the
morning is fantastic, becauseyou also wake up to that smell
which is delicious.
And this, okay, no one's notthe same, but it kind of reminds
me of that movie.
Where is it?
Sarah Jessica Parker takessomething out of the fridge and
she dumps it.
Speaker 2 (17:43):
Family stone.
Speaker 1 (17:44):
Family stone yes.
Speaker 2 (17:47):
Oh, that's such that's.
That's one of my go toHollywood movies.
Speaker 1 (17:50):
That's a good movie yeah.
Speaker 2 (17:53):
And I love the strata that she spells strata.
Speaker 1 (17:55):
That's not.
Speaker 2 (17:56):
French toast casserole, but you know it's a
gist, but you know what I'mthinking about.
So I'm picturing like acasserole dish, a little plate
of scones and little granola inshapes, what, and that makes
such a good breakfast.
Oh, I need to plan weddingsagain.
No, I don't.
It was.
It was the worst.
Speaker 1 (18:18):
What about lunch time ?
So we could do a butternutsquash soup.
This comes from delishcom again.
10 ingredients 10 minute preptime, warm and cozy and also
really colorful, like butternutsquash.
Just has a nice like vibrantsort of rich yellow color, and
you can always add some pepitasand like a drizzle of vegan sour
cream or something like that,some sort of crème.
Speaker 2 (18:40):
Yes, so pretty in the bowl.
Yes, it's so easy to throweverything in the blender.
Yes, yeah, dunzo's love it.
Dunzo's so hearty.
I love a casserole and I lovethe fact that when I used to
kind of eat the standardAmerican diet, the casserole was
like very super, like meatheavy and dairy heavy.
(19:03):
And now I get to enjoy acasserole and it's still very
hearty, but with whole food,plant based ingredients.
I don't feel like garbage aftereating it.
So the great thing aboutcasserole, again, your knife
skills don't have to be perfect,you can just dump it, bake it,
one pot meal, throw it alltogether.
(19:24):
Beautiful in the plate,delicious.
So again this one is 15 minutes.
10 ingredients sweet potato,rosemary casserole oh that
sounds so good.
Speaker 1 (19:35):
And rosemary, you know, if your neighbor has a lot
of rosemary grown Like escaping, just go quick.
This girl just getting, don'tdo it, just fevery.
No, only if they said that youcan, obviously.
Okay, katie, I was looking upwhere casserole came from.
Speaker 2 (19:52):
There are way too many different places, but one
of them says everyone wants toclaim the casserole.
Speaker 1 (20:00):
Everyone wants to claim the just delicious,
amazing Midwestern casserole.
But one says the word casseroleis derived from a French word
that means saucepan.
So apparently casserole'soriginated as a communal pot
that people shared for meals.
So I don't know how accuratethat is, that's just Google, but
there's a lot of options here.
Where they came from?
Excellent, okay, just a littlefun.
Little history, a littlehistory, okay.
(20:23):
So we had the casserole, we'vegot the soup and now we have, oh
Katie, vegan.
I know that salad Served warm,oh so good.
Yes, this comes from the UrbiVore.
And again, 10 ingredients, 10minute prep time.
Oh man, a good vegan applewalnut salad is just chef's kiss
(20:47):
.
Speaker 2 (20:48):
So good.
I love a fresh salad with lotsof color on my holiday table.
It's a must.
It's a must.
Speaker 1 (20:55):
Yep, my aunt makes a salad similar to this and every
single year, when she asks whatcan I make or what can I bring
to Christmas, and you know I'mlike, bring your salad because
it's so good, nice, hold thefeta and put it on the side.
Speaker 2 (21:07):
See, and that makes it that's such a good tip,
because you know that's a tipthat you can give your host like
.
Would you mind like putting iton the side, so I can enjoy it
too and then everybody can addtheir own.
We can just have that on thetable.
Such a good tip, yep, I'llbring my own.
Speaker 1 (21:21):
if I need to, okay, yep.
What's next?
Speaker 2 (21:24):
I just love my gourds during the holidays, so
anything that you can stuff.
Typically the recipe is prettyeasy.
So I love stuffed peppersduring the holidays.
You know twice baked potatoes,sweet potatoes, and this one is
from Minimals Baker, againroasted stuffed butternut squash
.
You just stuff it with againnuts and rice and different
(21:47):
veggies and a little bit of asauce and you are done.
Yep, yeah beautiful.
Speaker 1 (21:54):
Okay, we talked about this, I think right before
Thanksgiving, about making pieslike savory pies.
Oh, nick, he decided he didn'twant to make any pies, so that
was fine.
I was really looking forward tohim trying some things out.
We did some different things.
We actually took a there's abrand out there that has a vegan
and gluten free pie crust.
(22:14):
I'm totally blanking on thename right now.
I think we typically get it ateither Whole Foods or Sprouts,
and what we did is we turned oneof them into a pie we made like
a bourbon pecan pie, very tastyand then the other one, because
it comes in a two pack.
We thought it out and we madevegan pigs in a blanket and they
were so fun.
I mean, it would sound likethings you know, the same thing
(22:37):
that I grew up eating as a kid,but it worked just the same.
So, and the reason we did thatis because I tend to eat gluten
free mostly.
But you mentioned this beforeThanksgiving as well, that what
are those crescent rolls thatare vegan?
The Pillsbury crescent rolls?
Yes, the Pillsbury crescentrolls are already vegan, so you
can do it with those too.
Are they gluten free?
Speaker 2 (22:56):
No, oh yeah, that's okay.
They're really good.
But I'm telling Nick I'm verydisappointed at him.
Speaker 1 (23:05):
I was really looking forward to those pies.
Speaker 2 (23:08):
There's always next year Exactly.
Speaker 1 (23:10):
So we have a vegan shepherd's pie for you.
This comes from minimalistbaker.
It's 10 ingredients, 15 minuteprep time and I'll tell you what
a good vegan shepherd's pie.
Again, I feel like I keepsaying this, but it's so good.
And this time of year, whenit's a little bit cooler and you
just want to cozy it by fire,why not bring a slice of vegan
shepherd's pie with you?
Speaker 2 (23:29):
Absolutely.
It's so easy and the reason Ilike this one is because meat
lovers you know meat eatersthey're not going to miss the
meat, it's so good.
I am a lentil person, so thisone has lentils, is kind of the
main quote, unquote meat in themiddle.
But I think every plant basedperson has to have meat, should
have a good shepherd's pierecipe, and this one's perfect
(23:52):
because it's easy 15 minutes andless Easy, Easy.
Speaker 1 (23:57):
Easy Okay.
Speaker 2 (23:59):
We're going off the rails.
Speaker 1 (24:00):
We are.
It's this holiday, likeloopiness, that everyone I know
senior, senior right, yes, Okay.
Speaker 2 (24:08):
What's next?
So I think, same thingshepherd's pie.
I think you also need a goodvegan meatloaf recipe.
This is one I forgot to mention.
Nora cooks also fantasticresource for beginners, so this
is the only one that has.
It has 11 ingredients, but saltand pepper is one.
So I don't I don't really countthat, but 10 minutes or less.
(24:31):
You just shove everything inone of those loaf pans and bake
it.
So a meatloaf again is so niceto have in your repertoire In
case you are entertaining.
You know both plant basedpeople and meat eaters, so you
know you don't feel like you'redoing anything kind of out of
the box.
It's just that same kind ofhearty meatloaf that you got
(24:53):
when you were a kid.
Tastes just as good.
Speaker 1 (24:55):
Oh my goodness growing up eating meatloaf.
That was one of my leastfavorite meals in the whole
world.
Who wants to eat a loaf of meat?
Speaker 2 (25:03):
Like.
Speaker 1 (25:06):
Katie, I would pretty much just like eat the top
where the ketchup was, because Ijust I did not care for it.
But a vegan meatloaf I don'tknow what it is.
It's so good, so flavorful, ohmy goodness.
Speaker 2 (25:16):
So mutually sense, it stays juicy, it's colorful and
again, you can customize it.
So like, just like Ashley said,like if you don't like carrots
and yours, leave the carrots out, put something else in or leave
them out.
That's what I love about a lotof these recipes is when there's
not a lot of meat and dairy.
I feel like you can substituteout things a lot easier.
Speaker 1 (25:38):
Yep, yep.
I could not agree more.
Speaker 2 (25:40):
That's right.
Speaker 1 (25:41):
The best part, well, in my opinion.
So let's start with a no bakeBiscoff tart.
No bake, so no baking, no bake.
And anything with Biscoff inthe name is like yes, so good.
Speaker 2 (25:55):
That's one of those things that's accidentally vegan
.
Yes, they make a cookie buttervegan.
Yeah, it like.
When I found that out, I waslike no way, because this thing
is that stuff is so delicious.
Speaker 1 (26:09):
So good.
Speaker 2 (26:10):
You can.
You can take the cookies.
You can make it a pie crust,you can mix up the cookie butter
with and make it into a batter,which is, I think, what the
little blog of vegan does.
So this is great because youdon't have to.
You know, let it sit in thefridge, for you know hours and
hours and hours, or let it sitin the let it bake in the oven.
(26:31):
If you're baking, somethingelse works, works great.
Speaker 1 (26:35):
Yes, and it's eight ingredients, 15 minute prep time
and these are the same cookiesthat airlines serve, right?
Little Biscoff cookies that arealso vegan.
Speaker 2 (26:44):
I think so.
Speaker 1 (26:44):
Yeah.
Speaker 2 (26:46):
And I don't know how they got that contract, but
lucky us yeah exactly Lucky forall the vegans in the world.
That's right.
But I love all these recipesbecause a lot of these are very
versatile.
So the next one is a pumpkinpie trifle.
So again, if you're like Ashleyand I and where you watch
British Bake Off, they usuallyhave a trifle week or something.
(27:07):
So it's basically just a glassdish that has something cake
like or crunchy, something creamand then some kind of flavored
filling, and so this one,technically has to, is pumpkin
pie, but you can totally make itwhatever you want.
You can make it sweet potatochocolate, and it's very, very
versatile.
Super easy Nine ingredients, 10minutes, and it looks so pretty
(27:29):
in the glass.
Like if you have a glasscontainer, oh, and you can make
a big one.
Or if you have mason jars,which they're all the rage, you
can fill it up with little.
Everybody's their ownindividual dessert, which is
fancy.
Speaker 1 (27:44):
They're fancy, love it.
Yep, it sounds delicious.
Okay, if you're a peppermintfan and you are going to love
this last one that we have foryou, which is peppermint bark
seven ingredients, 15 minuteprep time from loving a vegan
and not only does it tastedelicious, but it also looks
really festive as well.
So this really can elevate, youknow, because cookies or
(28:07):
different desserts sometimestend to be brown or chocolate.
This can really elevate it withsome nice pop of color.
Speaker 2 (28:13):
Yeah, and if you think about cookies, like when I
was looking for recipes forthis episode, they have a
bazillion ingredients and who'sgot time for that?
And then it's just a cookies.
They're so simple, but thislooks I'm always thinking about
like how it's going to look.
So this one actually is double,where they have like the white
chocolate and the dark chocolatetogether with the little white
(28:34):
and red peppermint, so it looksso festive and fancy.
Speaker 1 (28:39):
So festive.
Okay, katie, proposition foryou.
We both make some desserts, weget together tons of blankets,
fireplace on and we have aChristmas movie marathon.
Off of Christmas party, yeah,off of Christmas party.
White Christmas, christmasstory, all these things.
Speaker 2 (28:54):
I love that idea because I've seen white
Christmas and I think that wasone.
I kind of want to watch thatwith somebody.
Speaker 1 (29:00):
Yeah, I think it's worth watching it with someone,
especially someone whoappreciates it, because it is a
really just, it's a classic,it's so good.
Speaker 2 (29:07):
And it's so meta because in the family stone they
watch white Christmas.
That's right.
So Christmas within a Christmas.
Speaker 1 (29:18):
Yep White Christmas in 1954.
Wow, that's crazy.
It's the one that the life cameout before that, 1946.
Speaker 2 (29:26):
Wow, okay, fun fact I know everyone's like oh, that's
only 50 years ago.
No, that was 70 years ago.
Speaker 1 (29:32):
What is that?
Like millennial math orsomething Exactly?
Speaker 2 (29:36):
Yep.
Well, I hope these ideas youknow gave you some inspiration.
I hope you guys will really tryto give yourself grace over the
holidays.
Make things simple foryourselves.
Don't stress.
It's all about having fun.
(29:56):
It's all about what can youtake off your plate.
And so hopefully again, we'llput these links in the show
notes and you guys can use theseif you want to.
So they're they're trying true,delicious, nutritious plant
based.
Speaker 1 (30:12):
We love it.
Yep, and all your guests willbe asking for the recipe.
So you can check out all thoselinks below.
We have them all listed therefor you so you can easily access
them.
Speaker 2 (30:19):
Oh my goodness, I cannot wait to make some of
these tonight.
I really want to make thebiscoff tart.
It smells really good.
Speaker 1 (30:27):
Okay, so we're actually together in person, we
can make it.
Okay, okay, all right, okay, wehope you have a wonderful
holiday season.
We appreciate you.
Thank you so much for beinghere.
We wouldn't be here withoutyour support, so, thank you,
have a wonderful holiday.
How many times can I say that,katie Cause, I really do.
Speaker 2 (30:43):
And stay tuned because we will be showing our
best of 2023.
Of the podcast, two volumescoming out.
That's right.
Speaker 1 (30:54):
So if you're a new listener, this is actually a
great way to kind of binge someof our content from this past
year and like really get an ideaof who we've had on the show
and some of their amazingstories.
And oh my gosh, gosh, katie,we've had some really great I'm
thinking back to like earlierthis year.
We've had some really fantasticguests.
Speaker 2 (31:11):
Yes, such powerful stories, so much inspiration, so
much good education from theexperts.
So we're going to combine,we're going to condense them all
into like the best nuggets ofthe.
We usually have a professionalepisode or episode and then like
a personal story episode.
So, yeah, just like Ashley said, if you're a beginner, perfect
(31:33):
ones to binge.
Speaker 1 (31:34):
Okay, well, thank you for tuning in today.
I'm going to go make some hotchocolate or something.
I've been in the mood forsomething warm and cozy.
All right, happy holidays.
Happy holidays.
We'll catch you on the nextepisode.
Bye.
Thank you so much for listeningto the Plant Centered and
Thriving podcast today.
(31:55):
If you found this episodeinspiring, please share it with
a friend or post it on socialmedia and tag me so I can
personally say thank you.
Until next time, keep thriving.
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