Sweet Fermented Hot Sauce

It’s a classic summer tale—too many hot peppers and a need to use them. A gift to the fire gods themselves, this hot sauce is sweet and spicy, and the perfect partner for eggs, roasted vegetables, and bean-based stews. (Photo: Mila Holt)

Lavender, Basil, and Thyme Infused Truffles

The uses for perennial herbs are endless, so why not make them into chocolate? Everyone is familiar with the classic chocolate-mint combo, however basil, chamomile, lavender, and thyme can all make excellent additions. Paired with a luxuriously smooth center, these plant-based and plant-infused truffles are sure to be a hit. (Photo credit: Emily Anderson)

Sweet Potato & Rum Raisin Cake

These individual-sized bundt cakes are perfect treats for fall. They consist of sweet potatoes, rum-soaked golden raisins, wonderful fall spices, pecans, and a rum-spiked glaze that makes an already moist cake, even moister.

Vegan, Sweets, Holiday mealsDená BrummerNovember 16, 2020sweet potato, Sweet potato rum cake, Holiday giftsComment

Mexican Green Pozole

In this classic Mexican green pozole, sweet white hominy and poblano peppers swim in a spicy, smoky broth of cilantro and roasted tomatillos. Fresh radish, red cabbage, and avocado add crunch and brightness to this hearty stew.

Quick and Easy Egg-Free Aioli

This simple and easy aioli offers all the silky, creamy deliciousness of mayonnaise without the eggs. It’s a tasty and versatile condiment that can be used with fries, sandwiches, wraps, salads, or anywhere else you would use mayonnaise.

Vegan, CondimentsJared KentNovember 11, 2020aioli, egg-free aioli, vegan aioili, vegan mayo, egg-free mayo, easy, simple, homemade mayo, tofu, tofu mayo, tofu aioliComment

Carne Asada Avocado Toast

Looking for a quick and flavorful breakfast or brunch? Our Carne Asada Avocado Toast is full of healthy, unsaturated fats, packed with fiber, and it’s an effortless meal.

Vegan, BreakfastSchyler WhitneyNovember 9, 2020avocado toast, Carne Asada ToastComment

Chick'n Fried Rice

Vegan, EntréesKerry SongNovember 4, 2020vegan chicken fried riceComment

Gochujang Roasted Veggie Tacos

Give your fall veggies a Korean facelift. This Gochujang Roasted Veggie Tacos recipe will elevate your Taco Tuesdays with an asian twist. Coated in a spicy, savory, and slightly sweet Korean sauce known as Gochujang, this mashup of roasted veggies offers mouthfuls of flavors and textures.

Vegan, EntréesDená BrummerOctober 28, 2020Gochujang, Korean Tacos, Plant-based tacosComment

Creamy Lemon Bars

The zing of fresh, uncooked, lemon juice in the filling paired with the crumbly satisfying crust make these plant-based lemon bars a true delight.

Vegan, SweetsThe Cooks at Stone Pier PressOctober 27, 2020lemon, fruit, dessert, vegan dessert, lemon barsComment

Slow-Braised Jackfruit Paprikash

Paprikash is one of Hungary’s most iconic and most delicious dishes. Traditionally, it is made with chicken thighs braised in a creamy sauce with loads of paprika and served over buttery egg noodles. This plant-based version subs out the chicken for jackfruit, which shreds into soft, tender bites as it swims in the sweet and smoky sauce.

Roasted Sweet Potato Pierogis

Pierogis, the iconic Polish dumplings, are deliciously simple: a tender dough stuffed with something tasty then sautéed to golden brown perfection. This Autumnal version stuffs the dumplings with a rich filling of fluffy mashed sweet potatoes, seasoned with sage and thyme and smothered with slow-caramelized onions.

Grandma Da’s Wassail

My Grandma would make her wassail for the neighborhood children on Halloween and serve it hot or cold depending on the weather. Growing up I loved to drink hot wassail next to the wood stove on cold winter nights. The clove-studded citrus perfumes the entire house with a warm, sweet aroma.

Vegan, Holiday meals, Beverages & remediesLee CarterOctober 27, 2020orange, wassail, cider, holidays, cheer, grandma, grandma's, ancestorsComment

Savory Stuffed Pumpkin with Tempeh Sausage & Kale

This whimsical savory stuffed pumpkin aims to impress. Packed with ancient grains, herbs, kale and tempeh sausage, this perfect plant-based center-piece for the holidays.

Vegan, Entrées, Holiday mealsDená BrummerOctober 27, 2020Stuffed Pumpkin, Tempeh Sausage, Kale, holiday meals, holiday entree, thanksgivingComment

Spicy Collard Rolls Stuffed With Black-Eyed Peas and Mushrooms

Our Spicy BBQ Collard Rolls Stuffed With Black-Eyed Peas and Mushrooms has just enough spice to heat you up during these cold months. This rich, savory combination of black-eyed peas and greens provides a flavor bomb that is equally powerful in nutrition.

Vegan, EntréesDená BrummerOctober 27, 2020BBQ, Black-eyed pea, Collard Green rollsComment

Maple-Dijon Roasted Whole Cauliflower with Cider Pan Gravy

A beautifully simple whole-roasted cauliflower takes center stage in this plant-based holiday roast. A sweet and sharp rub of maple syrup and Dijon mustard creates a golden outer crust for the cauliflower as it slowly roasts over a bed of vegetables and apple cider, perfuming your kitchen with the savory aromas of the holidays. The juices from the cooking pan create a rich and silky veggie gravy to serve alongside the roasted cauliflower after it has been elegantly presented and carved tableside. (Photo source: Jared Kent)

White Bean Casserole with Giant Croutons and Charred Lemon-Scallion Relish

This elegantly rustic casserole hits the spot on a cool night, showcasing how meltingly sweet cabbage, garlic and carrots can become when cooked low and slow, a sweetness highlighted by earthy mushrooms, crispy croutons, and a tart relish.

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Stone Pier Press recipes are delicious, leave a light carbon footprint, and are either vegan or vegetarian. For more plant-based dinner ideas, sign up for our free newsletter.