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    Butternut Squash Roast

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    This is a delicious allergen-friendly alternative, that everyone will enjoy!

    Here's what you need:

    1 butternut squash 2 carrots diced 2 stocks celery chopped 1 red onion diced 2 cups vegetable broth 3/4 wild rice 1/2 cup basmati rice 1/2 cup craisins 1/4 cup sunflower seeds (pepitas) 2 tbsp minced garlic 2 tbsp of coconut sugar 2 tbsp of melted vegan butter 2 tbsp of sage 2 tbsp of olive oil 3 tbsp of coconut oil 1/4 tsp salt & pepper

    Chop butternut squash in halves lengthwise, carve out the seeds and gut 1 inch of the neck. Roast squash at 375F for 60 minutes, until tender. Let squash cool after roasting in the oven. Stuffing - In a large pot add in olive oil to saute vegetables & garlic, until onions are translucent. Add rice & vegetable broth to the pot and cook till broth has been completely absorbed and rice is cooked. When rice is cooked, let the mixture steam with the temperature turned off with the lid on the pot. Mix melted butter and coconut sugar in small dish. Brush the insides of the butternut squash with mixture. Add pepitas, craisins and spices to pot mixture and stir thoroughly. Stuff butternut squash with the mixture, tie with kitchen twine to hold together or wrap in tin foil. Bake for another 25-45 minutes.

    This recipe is inspired by It Doesn't Taste Like Chicken, we put our own allergen friendly spin on it!

    Download the PDF to save the free printable recipe!
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    Cranberry Mimosas

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    This simple and festive drink will have you feeling bubbly and ready to celebrate!

    Here's what you need:

    1 bottle sparkling wine 8 oz Cranberry Juice Fresh Cranberries Rimming Sugar

    Rim champagne glasses with sugar Pour in sparkling wine Top with 2 oz of cranberry juice Garnish with fresh cranberries
    Download the PDF to save the printable recipe!
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    Cranberry Moscow Mule

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    This holiday twist on the Moscow Mule will have your party guests wow'd!

    Here's what you need:

    Ginger beer to fill 2.5oz bar lime Splash cranberry juice 1 oz Tito’s corn vodka

    Combine all ingredients and stir Serve on ice and garnish with lime wheel and raw cranberries! *Preferably serve in the copper mugs Download the PDF to save the printable recipe!
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    Spicy Beet Soup

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    This soup is a way to warm yourself up in the winter with a special cayenne kick!

    Here's what you need:

    2 tsp olive oil 2 leeks, chopped 1 small onion, chopped 4 garlic cloves, diced 3 medium potatoes, peeled + chopped

    3 small beets, chopped 4 cups vegetable broth

    1/2 cup coconut milk for creaminess 1/4 tsp cayenne powder 1/2 tsp cumin Salt + Pepper

    1. Heat oil and sauté leeks, onion, and garlic 2. Add potatoes, beets, coconut milk and the broth 3. Add spices 4. Let simmer 20-25 minutes on medium heat. 5. Blend mixture 6. Heat again 7. Serve!
    *This is a 2018 Live Free Holiday Party Recipe! Read more here* Add to cart to get a FREE downloadable PDF.
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