This has been a family favorite in recent years; an earthy, sweet completely vegetarian and gluten free dip that has potential to make even the most boisterous beet hater an instant fan.

These are wonderful served all by themselves in lieu of traditional deviled eggs, but also incredibly delicious as accompaniments to salads, soups, noodles, and rice bowls.

This is also a baseline recipe for delectable crab cakes; but the smoky trout fillets take it to “next level” status.  I love this recipe when using trout I’ve caught and smoked myself, but fear not non-anglers – smoked trout fillets can be found in the seafood section of both Wholefoods and Fresh Market

Thanksgiving isn’t complete without mashed potatoes, and this totally vegan version is as good as any you’ve ever had - I promise. The secret comes in using a ricer on the cooked potatoes, which will help make these airy and cloud-like; we’re also adding a layer of texture to the creaminess via the fried shallots, giving this holiday staple an unexpected, sweet crunch; and finally, be sure to add enough salt to the final product, especially since we’re rolling sans cream and butter, be liberal, but be sure to taste as you go.