This decadent cheesecake is gluten-free, vegan, requires only eight ingredients and requires zero baking. In other words, you may have just found your new Thanksgiving MVP.
Having a small gathering? No need to make a whole bird. This simple recipe involves tying two turkey breasts together with kitchen twine, searing it on all sides, then roasting for a sumptuous, (small)-crowd pleasing centerpiece.
Stuffing is usually off limits for those of us with gluten allergies and intolerances, but gluten-free bread holds up well in this recipe – or, use cooked brown rice. Delish!
You can get the canned version, or buy some raw cranberries and a couple of oranges (that’s all you need) and make your own. It’s almost as easy as opening, and way more delicious.
These crispy, toasty, flavorful sprouts have nothing in common with the soggy steamed version that’s given them a bad name. They disappeared so quickly last year, I have to double the recipe from now on!
This dessert could not be simpler to make, or more delicious, and baking it in individual ramekins ups the crisp factor of the cinnamon-oat topping. Serve it warm with a scoop of vegan vanilla bean ice cream or a dollop of vegan whipped cream.
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