Go homemade for the holidays, with DashMart and Pinky Cole

This holiday season, DashMart's got your back in the kitchen. Check out our recipes for surprisingly simple, yet delicious side dishes to share with your favorite people.

All recipes were curated by Atlanta-based, renowned chef and restaurateur, Pinky Cole.

SWEET POTATO CURRY

A flavorful addition to your holiday menu that will warm hearts and bellies alike.

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 6

Ingredients:

• 2 tablespoons virgin or unrefined coconut oil
• ½ medium yellow onion, diced into 1/4-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 tablespoon yellow curry powder or paste
• 1 teaspoon turmeric
• 1 teaspoon ground coriander or cumin
• ¾ teaspoon red pepper flakes
• 4 cups diced sweet potato, 1/2-inch dice
• 1 (14-ounce) can crushed tomatoes
• ⅔ cup full-fat coconut milk
• ¾ cup vegetable stock
• 1 teaspoon kosher salt
• 4 to 5 cups baby spinach
• 4 to 5 cups cooked brown rice

Directions:

1. Get a pot warmed up over medium-high heat. Add in your coconut oil, and then add the onions. Cook those onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook for another minute. It should smell amazing!
   
2. Next, add the curry powder, turmeric, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, vegetable stock, and salt. Now that all the magic is in there, cover the pot with the lid and bring everything to a boil.
   
3. Reduce the heat to medium and let those sweet potatoes simmer for 15 minutes. Don't forget to stir the pot every 5 minutes or so to put love in it and to prevent the curry from burning on the bottom. After 15 minutes, check the sweet potatoes with a fork.
   
   Are they tender? If not, you know what to do, keep cooking the curry for another 3 to 5 minutes until they are.
   
4. Turn off the heat. Now we add the baby spinach and stir the curry until the spinach starts to wilt. It's only going to take a minute.
   
5. You are Chef Curry with the pot! Serve it up with some brown rice or any grain you love. Get fancy and top it with some chopped up parsley or cilantro.

Wine Pairing:

Pair with a semi-sweet or sweet white wine, such as a Moscato or Pinot Gris.

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JALAPENO CORNBREAD

A spicy twist on classic cornbread, adapted from Eat Plants, B*itch cookbook.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 6

Ingredients

• ¼ cup brown sugar
• ¾ cup of all-purpose flour
• ½ cup of cornmeal
• 1 tablespoon baking powder
• 2 tablespoon maple syrup
• ½ teaspoon of salt
• ½ tablespoon apple cider vinegar
• 3 tablespoons vegan butter
• ½ cup of unsweetened, plain almond milk
• 1 medium jalapeño, diced
• ¾ cup of corn kernels (canned), drained

Directions

1. Preheat the oven to 400° F and lightly grease a muffin pan.

1. Combine the flour, cornmeal, baking powder, sugar, and salt in a large mixing bowl.

1. In a separate bowl, combine the vinegar and almond milk and set aside to let curdle (5 minutes).

1. Pour butter, syrup, milk mixture, diced jalapeño, and corn kernels into the large bowl, and mix by hand until combined.

1. Pour the batter into the prepared muffin pan and bake for 18-20 minutes, until the edges of the top become golden brown, and a toothpick pierced into the center of a muffin comes out clean.

1. Remove from the oven and allow to cool before serving.

Wine Pairing:

Pair with a full-bodied red wine, such as a Cabernet Sauvignon.

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SAVORY STUFFING WAFFLES

with Cranberry Sauce

All the best parts of Thanksgiving combined into one delectable dish.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 6

Ingredients:

• 1 recipe vegan stuffing (recipe below)
• Nonstick cooking spray
• Vegan gravy (recipe below)
• Cranberry sauce (recipe below)

Directions:

1. Prepare stuffing through step 3. (You do not have to increase the oven temperature after removing the bread in step 1. Turn it off instead.)
   
2. Preheat a Belgian waffle iron according to manufacturer's instructions and prepare with nonstick cooking spray. Spread ¼ of stuffing mixture across the surface of the waffle iron. Cook until crisp on both sides, about 8-10 minutes.
   
3. Transfer to a serving plate and serve with hot delicious gravy and sweet cranberry sauce. Smile and thank me later

Wine Pairing:

Pair with a semi-sweet or sweet white wine, such as a Moscato or Pinot Gris.

Stuffing

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Ingredients:

• 2 ½ pounds high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
• 8 tablespoons vegan butter
• 1 ½ pounds plant-based sausage, cut into pieces
• 1 large onion, finely chopped (about 12 ounces)
• 4 large ribs celery, finely chopped (about 12 ounces)
• 2 cloves garlic, minced or grated
• ¼ cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
• Kosher salt and freshly ground black pepper
• 1 quart low-sodium vegetable stock (4 cups), divided
• 3 ounces of plant-based egg
• ¼ cup minced parsley leaves or dried parsley, divided

Directions:

1. Preheat oven to 275°F. Spread bread evenly over 2 rimmed baking sheets. Bake them up until they are as dry as your neighbor's turkey, about 50 minutes total. Rotate pans halfway thru if needed. Remove from oven and allow to cool. Increase oven temperature to 350°F.
   
2. In a large Dutch oven, melt butter over medium-high heat until bubbly (do not allow butter to brown), about 2 minutes. Add sausage and mash it up into little pieces. Cook, stirring the love in for about 8 minutes. Add onion, celery, garlic, and sage and cook, stir in more love, until vegetables are softened, about 10 minutes. Remove from heat and add half of the veggie stock.
   
3. Whisk remaining stock, plant-based eggs, and 3 tablespoons parsley in a medium bowl until mixed well. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. We're almost at the finish line!
   
4. Place stuffing mixture into buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F when inserted into center of dish, about 30 minutes. Remove foil and continue baking until golden brown and crisp on top, 10 to 15 minutes longer.
   
   Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and enjoy your delicious creation.

Gravy

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Ingredients:

• 2 cups vegetable stock
• ¾ teaspoon onion powder
• 3 tablespoons nutritional yeast
• 1 tablespoon dried basil
• 1 tablespoon soy sauce
• ½ teaspoon dijon mustard
• 2 ounces butter
• ¼ cup all-purpose flour

Directions:

1. Heat the butter in a medium pot until bubbly.
   
2. Add the flour and mix with a rubber spatula making a paste. Continue to stir until light brown over low heat.
   
3. Slowly add in stock while whisking.
   
4. Add all remaining ingredients to a medium sized pot and bring to a boil.
   
5. Whisk over medium-high heat for a couple of minutes, until the gravy thickens.

Cranberry Sauce

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients:

• ½ cup fresh orange juice, from two oranges
• ½ cup water
• ¾ cup plus 2 tablespoons cinnamon sugar (equal parts of cinnamon and white sugar)
• 1 tablespoon brown sugar
• 1 (12 oz) bag fresh, frozen, or canned cranberries
• Zest of one orange, about 2 teaspoons
• Pinch salt

Directions:

1. In a medium saucepan over high heat, bring the orange juice, water and cinnamon sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 15 to 20 minutes, until most of the cranberries have burst open. (You may need to mash them a bit with a spoon.)
   
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve

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