My mom always made her famous chutney on Thanksgiving. It is the perfect accompaniment to the savory, salty traditional holiday dishes. I’m talking about you mashed potatoes, green bean casserole, and a huge serving of stuffing.
It is also great for leftovers and offers the perfect amount of sweetness to balance the palate. It is also delicious on pound cake and ice cream for a double dose of sugary delight.
This recipe comes together in a flash. Simply dump everything into a pan, heat, and wait for the cranberries to pop! Ensure all the cranberries have popped before removing the pan from the heat. Let cool for about 45 minutes to an hour and then transfer to a glass bowl and refrigerate for up to 1 week.
WOW, Thanksgiving, or as I refer to it, Vegansgiving, is just around the corner. My plan this year is to make a few easy-to-freeze items ahead of time to help eliminate some stress and perhaps even take in a few minutes of the Macy’s parade!
These vegan corn muffins are easy to make and practically foolproof. A few notes are to place the mini muffin pans on top of a cookie sheet with sides when baking which will eliminate dry, brown bottoms on the muffins. Also, make sure to cool completely before freezing in an airtight container.
I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.
It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.
When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.
If you have any questions, please feel free to ask me in the comments section or send me an email.