The winter holidays are just around the corner. My easy and delicious plant-based menu features yummy stuffed portobello mushrooms (filled with breadcrumbs, pecans and spinach), delectable rosemary smashed potatoes, and pretty little vegan raspberry cheesecakes for dessert.

Wishing you a healthy, peaceful, holiday season!

Quick Stuffed Portobello Mushrooms -This delicious vegan eight-ingredient recipe for Stuffed Portobellos makes a festive and tasty entree for an easy holiday supper.
Holiday Rosemary Smashed Potatoes – These snazzy spuds are a fun and flavorful way to present potatoes. The inside pulp stays nice and tender while the outside gets crispy. Serve these on the side for any party meal, even breakfast!
Mini Raspberry Cheeze-Cakes – Delicate and delightful, but not too sweet, these Mini Cheeze-Cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with a gluten-free, flourless fruit and nut crust. These dazzling delights are pretty to serve for a special holiday dessert.
Serve this easy and delicious plant-based menu for a satisfying holiday meal.
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