You can apply the technique to different cooking vessels, from a slow cooker to a traditional Dutch oven, because the same basic stages of preparation usually apply: browning ingredients to develop flavor and color; deglazing pan deposits and then heating the cooking liquid; combining the solids and liquid and cooking them gently, usually for several hours.
Read on to see our step-by-step foolproof guide to braising just about anything.
honest: I’m really here for the sides.
Entrées are good and all, and breakfast is a given. But sides are where it’s at. (OK, and desserts, but that’s coming, too. Stay tuned.)
Without further ado, my top 20 vegan sides that would make the perfect addition to your holiday spread!
1. Kumquat Kale Salad with Tahini Dressing // 2. Cheesy Cauliflower Rice & Broccoli Bake // 3.
These molasses-laced spiced pancakes are fluffy yet hearty, and both warming and comforting. They’re for Christmas morning and special occasions, but they’re also for those other days when we need some warmth and cheer. I hope you enjoy them on a cozy winter morning soon.
Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I'm feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- 1 large egg
- 3 tablespoons unsulphured molasses (the strength of your molasses will determine the intensity of the gingerbread flavor—lighter molasses imparts less flavor, whereas blackstrap can be pretty intense)
- 2 tablespoons maple syrup or coconut sugar or brown sugar
- 2 tablespoons melted butter or coconut oil
- ½ teaspoon vanilla extract
CLICK TO SEE THE RECIPE - CREDIT COOKIE AND KATE
Frittatas are a wonderfully versatile brunch dish, so view this recipe as a template. No chard in the refrigerator? Try spinach or kale in its place. Out of feta? Ricotta salata is a great substitute. Have shallots but no red onion? No problem. There are almost unlimited ways to make this dish your own.
Frittata with Chard, Sausage and Feta
4 Tbs. (2 fl. oz./60 ml) olive oil
1/2 lb. (250 g) Italian sausage, casing removed, sausage crumbled
1/2 bunch Swiss chard, ribs removed, leaves thinly sliced
Kosher salt and freshly ground pepper
1/2 red onion, cut into 1/2-inch (12-mm) dice
1 Tbs. red wine vinegar
1/2 cup (4 fl. oz./125 ml) whole milk
2 oz. (60 g) feta cheese, crumbled
Place a rack in the upper third of the oven and preheat to 375°F (190°C).
SEE THE RECIPE - CREDIT WILLIAM SONOMA BLOG