SOS-FREE Holiday Cook-A-Long | Chef AJ LIVE! with 5 AMAZING SOS-Free Chefs!

Chef Carole Levy

Website: theveggievanguard.com
FB: facebook.com/The-Veggie-Vanguard
IG: @theveggievanguard

Balsamic Brussels Sprouts with Grapes
Serves 4

Ingredients:

1 lb brussels sprouts, trimmed and halved
½ lb red seedless grapes
1 garlic clove, minced
¼ cup orange juice
2 T balsamic vinegar
2 tsp fresh thyme, chopped
¼ tsp black pepper
¼ cup toasted walnuts (optional)

Instructions:

Preheat the oven to 400°F.
Line a baking sheet with parchment paper or Silpat baking mat.
Trim the Brussels sprouts of any dry ends and loose leaves, then halve and place facing down on a lined sheet pan along with garlic and grapes. Roast 20-25 minutes or until the sprouts are well-browned and crisp. Grapes will darken and get plump.
Make a balsamic glaze, by combing orange juice and balsamic in a pan, cook over medium-low heat, and reduce for about 10 minutes, you will have 3-4 tablespoons of glaze.
Transfer sprouts and grapes to a serving bowl, drizzle with balsamic glaze, add fresh thyme and pepper. If using walnuts, sprinkle decoratively over the top.

Chef Ramses Bravo

Website: https://www.bravopb.com/
IG: https://www.instagram.com/bravoplantbased/
FB: https://www.facebook.com/bravoplantbased

Pineapple-Tarragon Mashed Yams

6 medium yams
2 cups diced pineapple
2 cups diced red onion
1/2 cup apple cider vinegar
1 tablespoon blanched tarragon

Bake the yams at 350 degrees F. until soft (about 40 minutes). Place the pineapple and onions in a baking pan lined with parchment paper. Pour the vinegar evenly over the pineapple and onions and bake in the oven at 350 degrees F. for 15 minutes. Take the yams out of the oven and allow them to cool enough to handle. Remove the skins and place them in a mixing bowl. Chop the tarragon and add it to the mixing bowl along with the baked pineapple and onions. Mash all ingredients thoroughly. Serve and enjoy.

Chef Katie Mae

Website https://www.theculinarygym.com/
IG: https://www.instagram.com/chefkatiemae/
FB: https://www.facebook.com/theculinarygym

Holiday Fettuccine Alfredo

Makes 4 servings | Ready in 25 minutes

INGREDIENTS

½ yellow onion, diced (1 cup)
2 large garlic cloves, minced (¾ teaspoon garlic granules)
2½ cups water, divided
2 cups broccoli florets
5 cups baby spinach, divided
¾ cup cashews
1 tablespoon nutritional yeast (optional)
¼ teaspoon fine black pepper
4 Hannah sweet potatoes (light yellow color, thicker diameter)
1½ cups peas, thawed
1½ cups cherry tomatoes
¼ cup toasted pecan pieces
Freshly ground black pepper to taste
ACTION STEPS
1. In a large sauté pan over medium heat, add onion and garlic. Cover and stirring occasionally to prevent the garlic from burning. After a few minutes add the broccoli and 1½ cups of water. Simmer until broccoli is bright green, about 5 minutes.
2. Combine the cashews, nutritional yeast, fine black pepper, and 1 cup of spinach in the blender. Transfer the cooked vegetables with cook water to the blender and blend into a creamy Alfredo sauce.
3. Use a spiralizer or vegetable peeler to create “noodles” out of the sweet potato. You’ll likely only be able to fit two servings worth into a large sauté pan, so you may need to make the rest of the recipe in two batches.
Or if you’re not serving more than 2 people, make just one batch now and save the leftover sauce for later, since this dish will taste best if prepared just before eating. In this case, use half the amounts for the remaining ingredients and you’ll have enough for the next batch.
4. Place the sweet potato noodles and water into the now empty sauté pan over medium heat. Cover and let cook for 5 to 7 minutes total, or until the sweet potato has your desired
texture. Use tongs to toss the noodles gently occasionally so they cook evenly.
5. After a few minutes, pour in the Alfredo sauce and add the peas and remaining spinach. Use the tongs to gently mix everything together.
6. Once the sweet potatoes are cooked to your liking, serve promptly and sprinkle individual servings with cherry tomatoes, toasted pecans, and freshly ground black pepper.

Vicki Brett-Gach

Website: https://annarborvegankitchen.com/
IG: https://www.instagram.com/a2vegankitchen/
FB: https://www.facebook.com/AnnArborVeganKitchen

For the Celebration Salad recipe:
https://annarborvegankitchen.com/2021/12/15/holiday-celebration-salad-with-creamy-beet-dressing/

Cathy Fisher

Website: https://www.straightupfood.com/blog/
IG: https://www.instagram.com/straightupfood/
FB: https://www.facebook.com/StraightUpFood

For the Shepherd's Pie recipe:
https://www.straightupfood.com/blog/2017/11/03/shepherds-pie/

Chef AJ

Website: https://www.chefaj.com/
IG: https://www.instagram.com/therealchefaj/
FB: https://www.facebook.com/chef.aj1/

For the Holiday Parfait Recipe:
https://thebeet.com/chef-aj-on-the-beet-holiday-parfait/

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