I purchased the “Oh She Glows For Dinner” cookbook over the holidays this year and this is the first recipe I tried. It was a hit! The trick is to make sure the potato slices do not overlap and to overcook them a little to make them extra crispy. Then put the topping on the potatoes right when you’re ready to eat so they don’t soften up.

I’m a big soup lover, especially in the winter, and this is the best, most flavourful soup I’ve made all year. The extra spices in this recipe make it very warming and stand out from a typical squash soup. It’s great without the coconut milk and toasted coconut on top if you want to avoid the extra step.

This was a main dish on Christmas Eve in my house this year. Lentil loaf is always a go-to for big meals like Christmas and Thanksgiving because it’s a bit of an undertaking, but decadent and filling. There are lots of recipes out there, but this is the one I like to use. I like it best when it has cooled and firmed up a bit – and don’t skip the cranberry topping!

I was feeling like some serious comfort food and was inspired by Doug McNish’s “The Classics Veganized” cookbook. For the alfredo sauce, I mixed his indulgent recipe with this healthier recipe. I followed the healthier version, then added the miso paste, tamari, mustard and lemon juice from McNish’s version and it was perfectly creamy and rich. I added some extra nutritional yeast on top of course!

This was another comfort food meal that I loved this season. It was simple and filling, and leftovers were great too. The use of almond butter in the recipe is unique and adds a great flavour. I didn’t add the vegan gravy but if you’re up for the extra step, it’s probably worth it.

I’ve tried roasted cauliflower and cauliflower steak at restaurants but had yet to attempt to make it at home until this holiday season. I was surprised by how simple it was and how flavourful it turned out. This recipe gives you all the tips to make sure you do it well, and you can poke holes with a fork around the cauliflower as well before baking to make sure the marinade gets everywhere. That’s what makes it taste so good!

I make this recipe once a year at Christmas and it’s one of my favourite holiday treats. It’s much better than the almond milk version you can buy in the store. Usually, it’s a great addition to a holiday party, and this year I enjoyed it with my family in front of the fire! Here’s the recipe, which I’ve adapted over the years:

These cookies were a big hit in my home this year. If you’re looking for a shortbread cookie that isn’t overly sweet, but still rich, this recipe is perfect. I even cut down the sugar a little to 1 cup and thought it was a good balance. I was surprised by the use of oil instead of shortening in the recipe, but they turned out amazing. Highly recommended!