We know you're thankful for us this holiday for providing you with these DELICIOUS recipes to help keep you on track at the holiday table.

You're welcome Ya'll.

Feel good about filling up on these nutrient-dense dishes.


brussel sprouts-2.jpg


  • ¾ lb. Brussel Sprouts

  • 1 Pink Crisp or Honeycrisp Apple, diced

  • 1 Shallot, minced

  • 1 Tbsp. Rosemary, fresh

  • ½ tsp. Mustard Powder

  • ½ tsp. Garlic Powder

  • 3 Tbsp. Balsamic Vinegar

  • 2 Tbsp. Maple Syrup

  • 1 Tbsp.Olive Oil

  • Himalayan Pink Salt

  • Crack Black Pepper


  1. Start by washing your hands and produce and preheat the oven to 350F

  2. Gather your mise en place and begin trimming the brussel sprouts ends and slicing them in half. Dice the apple, mince the shallot, chop the fresh rosemary and set aside.

  3. Place the brussels sprouts, apple, and shallot in a mixing bowl and coat with balsamic, maple and olive oil. mix together and let the brussels soak up the flavor.

  4. Place brussels and apples on a sheet tray. Season with the chopped rosemary, mustard powder, garlic powder, salt and pepper. Toss to coat fully.

  5. Bake for 20 minutes and flip halfway through to get an even golden-brown crust. Bake for another 20 minutes.

  6. Remove from the oven and place directly onto a serving bowl. Garnish with pepitas and serve warm or at room temperature. Enjoy!


  • Forget the parchment paper or aluminum foil. Throw these babies right on the sheet pan to get a delicious golden-brown char.

  • Toasted pepitas add a delicious crunch to the mix!






  • 2 containers Brussels Sprouts (approx. 50 small brussels sprouts)

  • 1 cup pomegranate seeds (or ½ cup dried cranberries)

  • 1/4 cup sliced toasted almonds or pepitas

  • 1 sliced apple (any variety)

  • ½ cup pecorino romano (remove to make vegan)

  • Lemon Juice (removed before adding to salad)

  • 1 medium golden beet


  • ½ cup sherry vinegar

  • 1 small shallot

  • 3-4 tbsp whole grain mustard

  • 4 medjool dates (soaked for 20 minutes - skin & seeds removed)

  • ½ tsp himalayan salt

  • ½ tsp pepper

  • 1 cup olive oil


  1. Wash all ingredients.

  2. Set up your mandolin over a cutting board while securing your cut glove onto your dominant hand. If you want to keep your cut glove clean, be sure to wear a plastic glove.

  3. Set your mandolin to the smallest setting so that your brussels sprouts are sliced extremely thin. Once this step has been completed, add the large tooth setting to your mandolin and set it to a larger width to slice your apples into “matchsticks.” Place them in lemon juice until read to serve removing the juice when placed in the bowl.

  4. Next, using your mandolin remove the teeth one more time and slice a peeled beet along the mandolin. Next, using your chef’s knife - align the sliced beets and cut them into matchsticks to mimic the same appearance to the apples. Using a chef’s knife will be easier to control the cuts vs the mandolin due to how hard the beets are.

  5. You want to cut your brussels sprouts until the small leaves of the sprout is cut. Once you penetrate the base of the brussels sprout it will not be as enjoyable to eat. Dispose or compost these scraps!

  6. Place brussels sprouts into a large bowl and reserve.

  7. Slice the pomegranate in half and begin pulling the pomegranate apart to expose the seeds. Lightly peel them apart and save the seeds for your salad, while removing the white exterior around the seeds. Rinse the pomegranates under cool to room temperature to remove any white pieces.

  8. Add sliced almonds and pecorino Romano to your brussels sprouts. Combine.

  9. Soak your medjool dates in water for at least 20 minutes and peel away the skin and interior seed once they are finished soaking. Add them to your blender.

  10. With your high-speed blender, add your sherry vinegar, peeled shallot (halved or more), whole grain mustard, medjool dates, salt and pepper into your blender. Blend.

  11. Slowly add in your olive oil to emulsify the ingredients.

  12. Pour a small amount of the dressing over your brussels sprouts and reserve the rest of the dressing for later during the week. (I always make more to enjoy throughout the week!)



  • 4 large sweet potatotes

  • 2 cloves garlic

  • 5 oz. goat cheese (sub with kitehill if vegan)

  • 1 1/2 tsp maple syrup

  • 1/8 tsp ceyenne pepper

  • 1/8 tsp cinnamon

  • 2 tsp smoked paprika

  • himalayan pink salt to taste

  • black pepper to taste

  • 1/4 cup pomegranate seeds (optional - garnished)

  • 2 tbsp. pistachios, crushed (optional - garnished)


  1. Begin cutting the sweet potatoes into large chunks.

  2. Fill a large pot with water and big pinch of salt and bring to a boil.

  3. Once boiling, carefully add sweet potatoes and garlic cloves and cook for 10-15 minutes until they are tender enough to pierce with a fork.

  4. Remove from heat and strain potatoes. While the potatoes are still hot, add to a food processor or blender with the goat cheese/kitehill and blend until a smooth and cream consistency appears.

  5. Add maple syrup and spices and blend once more.

  6. Transfer mash to serving bowl and garnish with pomegranate seeds and crushed pistachios, Enjoy!




  • 4 tbsp. unsalted butter, sub coconut oil if vegan

  • 2/3 cup yellow organic cornmeal, stone ground

  • 2/3 cup organic white whole wheat flour

  • 2 tbsp thyme, fresh

  • 1/4 cup maple syrup

  • 1/2 tps baking soda

  • 1/2 tsp himalayan pink salt

  • 1 cup buttermilk (or sub any nut milk with 2 tbsp lemon juice or apple cider vin) *see tips*

  • 1 Egg, or sub 1 flax egg (1 tbsp. ground flax meal + 2.5 tbsp. warm water) *see tips*

  • 1 cup boiling water



  1. Start by washing your hands. Preheat the oven to 350F.

  2. Heat a cup of water until boiling and pour over cranberries. Soak for 15 minutes and strain.

  3. In a medium bowl, whisk together cornmeal, white whole wheat flour, thyme, baking soda and salt until mixed throughly.

  4. In a separate bowl, mix together the melted butter/coconut oil, buttermilk/mylk, and egg. Add the orange zest and maple syrup. 

  5. Pour the wet ingredients into the dry ingredients and stir until well combined. Add the soaked, dried cranberries to the batter and stir.

  6. Lightly grease a 9 inch skillet or baking dish and pour cornbread batter evenly.

  7. Bake for 18-20 minutes. To test readiness, insert a toothpick or knife into the center to see if it comes out clean. The edges will be slightly darker than the rest of the cornbread.

  8. Allow to cool completely and cut into 10-12 inch squares. Serve 6-8+ people.


  • Soaking your dried cranberries is not a crucial step but we highly recommend it. Be sure to purchase NO SUGAR ADDED cranberries and use sparingly due to sugar content. 

  • When making the vegan version of buttermilk, allow for your nut milk and lemon juice/apple cider vinegar mixture to sit for 10-15 minutes before adding to the recipe.

  • When making the flax egg, mix well and use warm water. Allow for your flax egg to sit for a few minutes so that it can gelatinize to replicate an egg-like texture.





  • 1 cup pure fresh-squeezed orange juice

  • 1 tsp turmeric

  • 1/8 tsp black pepper

  • 1.5 frozen organic peaches (aprox 8-10 pieces)

  • 1/2 cup raw cashews

  • 1/4 tsp vanilla extract

  • 1/3 cup water

  • 1/8 tsp camu camu powder (optional) (increases Vitamin C)

  • 1 tsp maca powder


  1. Add all of your ingredients to your high-speed blender and puree until blended throughly.

  2. Add to a glass & enjoy!


  • Studies show that black pepper (piperine) helps to increase the bioavailability of turmeric's (curcumin) anti-inflammatory & many other beneficial effects.




Screen Shot 2017-11-19 at 8.50.05 PM.png


  • 1 Pomelo Grapefruit

  • 4 Large Carrots

  • 1/2-2 oz ginger (depending on how spicy you're feeling for the day)

  • 2 lemons

  • 1 tsp black pepper

  • 1 tsp turmeric


  1. Add all of your ingredients to your high-speed blender and puree until blended throughly.

  2. Add to a glass & enjoy!

*Make it a bit boozey (if you must) by topping it off with some ginger turmeric kombucha. Get workin' gut bacteria!








  • 1/4 cup cacao nibs

  • 3 large medjool dates

  • 1/4 cup pecans

  • vanilla extract

  • 1/8 tsp himilaian sea salt

  • Dash nutmeg

  • Dash cinnamon


  • 1 cup cashews

  • 1 cup water

  • 2 tbsp coconut oil

  • 1/4 cup pumpkin pie

  • 1/4 tsp cinnamon

  • fresh ginger

  • 1/4 tsp salt

  • 3 dates

  • Fresh grated ginger (as desired)


  1. Start off by soaking the cashews for 1 hour.

  2. If you have a vitamix there is no need to complete step 1.

  3. Remove the pits of the dates and let them soak for 10-20 minutes. To speed up the process add boiling hot water to the dates.

  4. Once softened, add to a food processor (not your vitamix/blender) and then pulse until well combined. Add the pecans and pulse until chopped slightly. Remove and add to a bowl.

  5. Add the remaining ingredients and stir.

  6. Add the combined mixture to a small spring-form pan and pat down until even and packed.


  1. For the filling combine the soaked nuts (water removed) to your vitamix/high-speed blender with the rest of the ingredients.

  2. Replenish the water with 1 cup and add to the blender and blend until completely pureed.

  3. Pour the mixture over the packed crust and freeze until ready to serve.

  4. Remove and let the cake sit for 15 minutes until it is softened to cut. Reserve in the freezer to keep for later enjoyment.






  • 1 tsp extra virgin olive oil

  • 1 medium onion

  • 1/2 cup carrots

  • 3 stalks celery

  • 2 cups mushrooms

  • 1/4-1/2 cup tamari sauce

  • 3 cups low sodium veggie broth


  1. Dice all of your ingredients and reserve in a bowl while adding 1 tsp extra virgin olive oil to a frying pan.

  2. Once the olive oil has heated add your veggies and cook on high until thoroughly browned. If they begin to burn, turn down the heat and add 1/8-1/4 cup of water or veg broth to remove the areas with residue.

  3. Once the veggies have softened add your tamari sauce.

  4. Cook until liquid has almost entirely dissolved.

  5. Add your veggie broth and continue cooking until it has reduced by 1/4.

  6. Pour the mixture through a strainer and reserve the veggies.

  7. Add 1/4 cup -1/2 cup broth to 1/2 cup veggies into your blender. This will help to thicken your gravy without adding flour/making a roux.

  8. Pour the remaining thickened liquid into your strained gravy, reserve, & enjoy!



  • 1 large head of cauliflower

  • 1 container kitehill cream "cheese"

  • 4 cloves roasted garlic

  • 1/4-1/2 tsp salt

  • 1/4 tsp pepper


  1. ASStart off by washing your cauliflower and dicing into large chunks. These pieces do not need to be even as you will be pureeing them after they have cooked.

  2. Set your oven to 400 and wrap your peeled garlic cloves in a foil pouch, or ramekin baking dish and cook with a tsp of olive oil for 20-30 minutes.

  3. Add your cauliflower to a pot and cook with a shallow amount of water (covered) or steam if possible (recommended) until cauliflower is softened.

  4. Remove the garlic and add to your food processor.

  5. Once cooked, strain the cauliflower and add to your food processor with half of the kitehill mixture, salt, and pepper. Taste test the mixture and see if it requires more kitehill or salt.


  • You do not want to over-cook the cauliflower as it will make it more water-rich and will not result in a fluffy puree!

  • We prefer kitehill vegan cream cheese due to it's quality ingredients. It does not have added oils and is one of the cleanest vegan cheeses currently on the market. We DO NOT recommend using any vegan cheeses if they contain excess amounts of oil. (Keep in mind the first ingredient on the ingredient list is the item that is the most prevalent in the product!)



Tag us @thecookingcollaborative on instagram or facebook if you choose to make any of these delicious recipes!