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Warm Wintry Dish

You know when you crave a hot, filling bowl of something but don't want to overindulge?

This is one dish I made when I wanted something festive and seasonal for Thanksgiving, but without the guilt. I know that's not usually how people feel at the holidays, but it's was how I was feeling then.

I hope you have friends or family around when you make this ~ there is plenty to share.

Preheat your oven to 400.

In one pan put:

1 12 oz. bag broccoli florets

1 orange cauliflower florets

1 purple cauliflower florets

1 medium yellow onion, chopped

Drizzle of Avocado oil

Kosher salt and black pepper to taste

1/3 c vegetable stock

1/2 c maple syrup

In the other pan put:

2 bags mini brussel sprouts

8 oz. exotic mushroom blend, chopped

1 small jar roasted chestnuts, chopped

2 tbsp crushed dried rosemary

1/3 c vegetable stock

Drizzle of Avocado oil

2/3 c maple syrup

Kosher salt to taste

Have 4 oz. scallion tofu cream cheese on hand (You can usually find this at supermarkets, but the type many bagel stores carry is the best.)

Bake each dish at 400 for 30 minutes or until tender. Cook times vary based on your oven so be sure to check it at 20 minutes, and you may want to keep it cooking beyond the half hour.

Once it's cooked to fork-tender consistency, combine the ingredients, season to taste and cook a bit longer until it caramelizes or crisps up. At the very end, while still hot, stir in 4oz. chive tofu cream cheese. I know it sounds strange, but it's the perfect finish!

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