All Recipes are Vegan + Gluten Free
Thanksgiving is around the corner, and we couldn’t be more excited to share these scrumptious vegan recipes that you can recreate from home for the holidays! We hope you adore these animal-approved pairings as much as we do, and don’t forget to pair these dishes with an ice-cold glass of the recommended Stella Rosa® wine. Bon appétit!
1. Stella Rosa Pineapple + Parmesan & Herb Sweet Potato Crackers + Charcuterie Board
A. Parmesan and Herb Sweet Potato Crackers
Ingredients:
• 1 heaping cup steamed/skinned Japanese sweet potato
• 3/4 cup almond flour (or any gf flour)
• 1/4 cup vegan parmesan cheese
• 2.5 tbsp olive oil
• 1 tsp baking powder
• 1/2 tsp dried thyme
• 1/2 tsp coarse salt
Directions:
1. Preheat oven to 350 F°.
2. Combine all ingredients in a bowl until dough forms, you may need to use extra oil/water depending on consistency. It should be formed but slightly sticky.
3. Refrigerate for 15 minutes.
4. Line a baking sheet with parchment paper and roll out dough using a well-greased rolling pin or use another layer of parchment paper on top of dough when rolling.
5. Roll out to about 1/4 in thick.
6. Precut dough into squares/rectangles.
7. Bake for 15-20 minutes or until golden brown and lightly crispy.
8. Top with an extra sprinkle of sea salt, parmesan and thyme.
9. Let cool completely before removing from parchment paper.
B. White Bean Hummus
Ingredients:
• 1 can great northern white beans (rinsed and drained)
• 1/2 can garbanzo beans (rinsed and drained)
• 2 cloves garlic
• Juice of 1 lemon
• 1/4 cup EVOO
• Salt and pepper
• Sesame seeds
Directions:
1. Combine all ingredients besides sesame seeds in a high-speed blender and blend until you get a thick hummus consistency. You may need to add more oil as you’re blending.
2. Serve in a bowl and top with an extra drizzle of oil and sesame seeds.
C. Charcuterie Board
Ingredients:
• Dates
• Walnuts and cashews
• Vegan cheddar cheese slices
• Grapes of choice
• Green apple slices
Directions:
Arrange the all the ingredients on a platter and serve with a glass of Stella Rosa® Pineapple and enjoy!
2. Stella Rosa® Black Lux + Double Dark Chocolate Tart with Dates, Caramel, and Walnuts
Makes ~ 3 medium sized tarts, 1-2 Servings
A. Crust
Ingredients:
• 2 3 oz. dark chocolate bars
• 1 cup almond flour
• 1/4 cup finely chopped unsalted walnuts
• 1 tbsp. coconut oil
• 1/4 tsp. salt
Directions:
1. Melt chocolate and oil for crust in a small saucepan over low heat.
2. Combine with almond flour and chopped walnuts in a bowl until dough forms. It should be sticky.
3. Lightly grease a nonstick tart or mini pie pan.
4. Press dough into pan and up the sides, should be about 1/4 in thick all around. Try to make even all over.
5. Place in freezer to set.
B. Date Caramel Filling
Ingredients:
• 1/4 cup roughly chopped unsalted walnuts
• 1 cup medjool dates (pitted)
• 1 cup boiling water
Instructions:
1. Melt chocolate and oil for crust in a small saucepan over low heat.
2. Combine with almond flour and chopped walnuts in a bowl until dough forms. It should be sticky.
3. Lightly grease a nonstick tart or mini pie pan.
4. Press dough into pan and up the sides, should be about 1/4 in thick all around. Try to make even all over.
5. Place in freezer to set.
C. Chocolate Ganache
Ingredients:
• 1 3 oz. dark chocolate bar
• 1/2 cup full fat coconut milk/cream
• 1 tbsp. coconut oil
• 1 tsp. vanilla extract
Directions:
1. Melt all ingredients in the same saucepan over low heat stirring constantly. Remove from heat as soon as it’s melted.
2. Pull tarts out of the freezer, then pour a layer over each until it reaches the top of the pan.
3. Let set in freezer for 1-2 hours.
4. Once set, eat within 5 minutes of taking out of freezer with a glass of Stella Rosa® Black Lux.
3. Stella Rosa® Rosé + Butternut Squash Mac N Cheese
Makes ~ 3-4 servings.
Ingredients:
• 2 cups pasta of choice (dried)
• 1 1/2 cups precooked/frozen butternut squash
• 1 cup shredded vegan cheddar cheese + 1/4 cup for crust
• 1/2 cup milk alternative
• 1/4 cup breadcrumbs
• 2-4 garlic cloves
• 2 tbsp. vegan butter
• 1 tbsp. olive oil
• 1/2 tbsp. cornstarch
• Sea salt
• Cracked black pepper
• Thyme
Directions:
1. Defrost precooked butternut squash in microwave with 1 tbsp water, then drain.
2. Boil a large pot of water for the pasta. When ready, add in pasta and cook al dente as directed. Drain until there’s a few tablespoons of pasta water left; set aside.
3. Chop garlic into large chunks.
4. In large saucepan, add 1 tbsp each of butter and oil. Add in the garlic and brown over low/med heat. Season with a little salt and pepper
5. Once browned, add in butternut squash chunks and 1 cup of the shredded cheese. Add in more salt, pepper, and thyme to taste. Stir until cheese has melted.
6. Add mixture to blender and purée until smooth.
7. Pour back into saucepan and add in cornstarch. Stir over low heat until sauce thickens. Then add in pasta and stir until combined.
8. Preheat oven to 375 F °.
9. Oil a small baking dish and add mac n cheese.
10. In a small skillet, melt the second tbsp of butter, add in the breadcrumbs and season with salt and pepper. Once the crumbly chunks form, turn off the heat. Add in remaining 1/4 cup of cheese.
11. Sprinkle over the top of the mac and cheese evenly.
12. Bake for 10 minutes. Then set oven to broil on low for 6 minutes, then high for up to 2 minutes. Watch closely as the top can burn easily. You are looking for a medium brown crust.
13. Once crust is browned, remove from oven and let cool before serving with a chilled glass of Stella Rosa® Rosé.
4. Stella Rosa® Red + Roasted Fall Veggies w/ Sausage and Honey Sauce
A. Honey Sauce
Ingredients:
• 1/2 cup Dijon mustard
• 1/4 cup honey or maple syrup
• 1/4 cup liquid aminos
Directions:
1. Mix all ingredients until combined.
2. Store in refrigerator for up to a week.
B. Roasted Fall Veggies with Sausage
Ingredients:
• 1-pound brussels sprouts
• 5 carrots
• 2 sweet potatoes
• 1/2 white onion
• 4-5 cloves garlic
• Olive oil
• Salt and pepper
• 1 package pre-cooked vegan sausage
Directions:
1. Preheat oven to 425 F °.
2. Chop all veggies into equal sized pieces.
3. Coat a lined baking sheet with oil and spread veggies in an even layer.
4. Coat veggies with a little more oil, then season with salt and pepper.
5. Roast for approximately 30 minutes or until tender and golden brown.
6. In a skillet on the stove, heat up a little oil and brown the sausages on all sides.
7. Once veggies are done, serve with sausage, the sauce, and a glass of Stella Rosa® Red!
5. Stella Rosa® Peach + Walnut Basil Pesto over Spaghetti Squash
A. Walnut Basil Pesto
Ingredients:
• 2 cups fresh basil
• 1/2 cup olive oil
• 1/4 cup walnuts
• 1/4 cup hemp hearts
• 1/4 cup vegan parmesan cheese
• 1 lemon, juiced
• 2 garlic cloves
• 1/2 tsp sea salt
• Black pepper
Directions:
Place all ingredients in blender and pulse until smooth.
B. Spaghetti Squash
Ingredients:
• Spaghetti Squash
Directions:
1. Preheat oven to 425 F °.
2. Cut spaghetti squash length wise and scoop out seeds in middle (microwaving for 5-7 minutes before cutting can make this process easier).
3. Coat insides with olive oil salt and pepper.
4. Bake for 30-45 minutes or until very tender.
5. Once cool, scrape inside with a fork to create the “noodles.”
C. For Assembly
Top squash with pesto, crumbled walnuts, more parmesan and shredded basil to serve with a glass of Stella Rosa® Peach.
6. Platinum French Vanilla + Parmesan Crusted Toasted Artichoke with Lemon Butter for Dipping
Ingredients:
- 4 globe artichokes
- 1 lemon
- 2-4 cloves garlic
- 1/4 cup breadcrumbs
- 1/3 cup vegan parmesan
- Vegan butter
- Olive oil
- Salt and pepper
Directions:
- Preheat oven to 450 F °.
- Line a small baking dish with foil.
- Trim any sharp corners on artichoke and the end of stems.
- Cut length wise in half and immediately rub cut edges with a lemon slice.
- Use a knife or spoon to scoop out the fuzzy area.
- Place 1 small peeled garlic clove in open space, cover with a lemon slice, and coat the top with olive oil, salt and pepper.
- Gently turn the artichokes over so the cut side is down in the dish.
- Coat outside with olive oil salt and pepper.
- Bake for 30 minutes or until base is tender.
- While they are baking, mix breadcrumbs, parmesan cheese and a little oil together in a small dish to make the crust.
- Once tender, carefully flip artichokes over, remove the garlic and set aside, and remove the lemon slices and discard.
- Fill the top with the crust mixture.
- Bake for 5-7 more minutes or until cheese is melted & crust is golden.
- Mash the leftover roasted garlic into paste with a fork. Add in a few tablespoons of butter and heat together until butter is melted. Add in a squeeze of lemon juice and serve for dipping.
- Serve with an ice-cold glass of Stella Rosa® Platinum French Vanilla wine and enjoy!
We hope you enjoyed these delectable Stella Rosa® wines pairings, and make sure to tag us on Instagram or Facebook if you choose to recreate any of these delicious dishes!
About the Chef
Katie Lombardi (@platedbykatie) has been plant-based for 4 years, and is passionate about creating simple, easy to make, and nutritious meals to fuel busy humans properly. She loves sharing what she personally makes and eats on her food page, which she uses as an inspirational resource to her followers with recipes and lifestyle/nutrition tips. She is currently enrolled at the Institute of Integrative Nutrition, where she is passionately educating herself to become a licensed Health Coach, and will soon be a guide to anyone interested in finding their individual version of overall health.