Camilla – Page 6 – Family Feast

You can serve festive dishes without a single egg, and still impress guests with rich flavors and hearty textures. Try layered lasagna with creamy squash and sage, or a savory mushroom-walnut Wellington that holds together without eggs. Make glazed root vegetables, a slow-cooker cranberry-jackfruit main, or egg-free cakes and tortes for dessert. These recipes show easy swaps and clear steps, so you can plan a full holiday menu that’s simple to prep and sure to satisfy. Vegan Butternut Squash and Sage Lasagna Creamy vegan lasagna layers roasted butternut, sage, and melty dairy-free cheese for a cozy holiday centerpiece. Ingredients: 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1/2-inch cubes 2 tablespoons olive oil, divided Salt and black pepper, to taste 1 small onion, finely chopped 3–4 garlic cloves, minced 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped) 1/4 teaspoon nutmeg (optional) 1 (14–15 oz) can crushed tomatoes or tomato passata 1 cup vegetable broth 9–12 no-boil lasagna noodles (or regular noodles pre-cooked) 2 cups spinach or baby kale, roughly chopped (optional) 2 cups dairy-free ricotta (store-bought or homemade from blended tofu or cashews) 1–1 1/2 cups shredded dairy-free mozzarella 1/4 cup nutritional yeast (optional, for cheesy flavor) Fresh sage leaves for garnish (optional) How to Make: Preheat the oven to 400°F (200°C). Toss the butternut cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet 25–30 minutes, turning once, until tender and lightly caramelized. While squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add minced garlic and sage to the onion and cook 1 minute until fragrant. Stir in nutmeg if using. Pour in the crushed tomatoes and vegetable broth, season with a pinch of salt and pepper, and simmer 8–10 minutes to meld flavors and slightly thicken. Remove from heat. If using spinach or kale, briefly sauté it in the pan just until wilted, then mix with the roasted squash or set aside to layer. If making tofu or cashew ricotta, prepare it now: blend firm tofu or soaked cashews with a little lemon juice, salt, and nutritional yeast until smooth and creamy. Spread a thin layer of the tomato-sage sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Lay down the first layer of lasagna noodles (no-boil according to package directions). Spoon and spread about one-third of the dairy-free ricotta over the noodles. Add a layer of roasted butternut squash, some wilted greens if using, and a sprinkle of shredded dairy-free mozzarella and nutritional yeast. Spoon another layer of tomato-sage sauce over that, then repeat noodle, ricotta, squash, greens, cheese layers until you reach the top (usually 2–3 layers). Finish with a generous layer of sauce and the remaining shredded dairy-free mozzarella. Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10–15 minutes until bubbly and the top is lightly browned. Let the lasagna rest 10–15 minutes before slicing so it sets up nicely. Garnish with fresh sage leaves and an extra drizzle of olive oil if desired. Serve warm and enjoy a slice of cozy, festive comfort—perfect for holiday gatherings or any night you want something hearty and egg-free! Mushroom Walnut Wellington Savory, meaty mushrooms and crunchy walnuts wrapped in flaky pastry — a holiday centerpiece that’s egg-free and irresistible. Ingredients: 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, minced 1 pound (450 g) mixed mushrooms (cremini, shiitake, or button), finely chopped 1 cup walnuts, toasted and finely chopped 1/2 cup breadcrumbs (use gluten-free if desired) 2 tablespoons soy sauce or tamari 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) 1/2 teaspoon dried rosemary, crushed Salt and black pepper to taste 1 tablespoon fresh parsley, chopped 1 package (about 17–20 oz / 500 g) puff pastry, thawed (use egg-free/vegan pastry if needed) 1–2 tablespoons non-dairy milk or a little olive oil for brushing Optional: 1 teaspoon Dijon mustard for a flavor boost How to Make: Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 1 minute until fragrant. Add the chopped mushrooms and cook, stirring occasionally, until they release their liquid and most of it evaporates, about 8–10 minutes. Mix in the chopped walnuts, breadcrumbs, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Cook 2–3 minutes to combine flavors. Remove from heat and stir in the parsley (and Dijon if using). Taste and adjust seasoning; let the mixture cool slightly. On a lightly floured surface, roll out the puff pastry into a rectangle about 12×10 inches. Place the mushroom-walnut mixture in a log shape down the center of the pastry, leaving a border to fold. Brush the pastry edges with non-dairy milk or olive oil, then fold the long sides over the filling and seal the ends to enclose the log. Trim excess pastry if needed. Place seam-side down on the prepared baking sheet. Brush the top with non-dairy milk or oil for a golden finish. If desired, score the top lightly with a knife for decoration, taking care not to cut through. Bake 25–35 minutes, until the pastry is puffed and golden brown. Let rest 10 minutes before slicing to hold its shape. Serve warm and enjoy a rich, festive Wellington that’s all flavor and no eggs — perfect for holiday gatherings! Herb-Roasted Cauliflower With Pomegranate Glaze A festive, colorful centerpiece: herb-roasted cauliflower finished with a bright pomegranate glaze. Ingredients: 1 large head cauliflower, leaves removed and cut into florets 3 tbsp olive oil 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried) 2 garlic cloves, minced 1/2 tsp smoked paprika (optional) Salt and freshly ground black pepper, to taste 1/2 cup pomegranate juice (unsweetened) 2 tbsp maple syrup or honey (use maple for vegan) 1 tsp lemon juice 2 tbsp pomegranate arils (for garnish) 2 tbsp chopped fresh parsley (for garnish) How to Make: Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, thyme, rosemary, garlic, smoked paprika (if using), salt, and pepper until evenly coated. Spread the cauliflower in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, stirring once halfway, until edges are golden and tender. While the cauliflower roasts, combine pomegranate juice and maple syrup in a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced by about half and slightly syrupy (about 8–10 minutes); stir in lemon juice and remove from heat. When the cauliflower is done, transfer to a serving platter and drizzle with some of the pomegranate glaze, reserving a little for serving. Sprinkle pomegranate arils and chopped parsley over the top, and finish with a final light drizzle of glaze. Serve warm and enjoy the sweet-tart, herby crunch of this holiday-ready side. A lovely balance of roastiness and bright pomegranate makes this dish sing on any holiday table. Maple-Dijon Glazed Roasted Root Vegetables Sweet, savory, and perfectly caramelized — these Maple-Dijon Glazed Roasted Root Vegetables make a cozy, festive side that’s egg-free and full of autumn comfort. Ingredients: 1 pound carrots, peeled and cut into 1-inch pieces 1 pound parsnips, peeled and cut into 1-inch pieces 1 pound sweet potatoes or rutabaga, peeled and cut into 1-inch cubes 2 tablespoons olive oil 2 tablespoons pure maple syrup 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar (optional, for brightness) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves 1 tablespoon chopped fresh parsley for garnish (optional) How to Make: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the chopped root vegetables in a large bowl with the olive oil, salt, pepper, and thyme until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, giving pieces room to roast, not steam. Roast for 20 minutes, then stir or flip the vegetables so they brown evenly. While they roast, whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl. After the initial 20 minutes, drizzle the glaze over the vegetables and toss gently to coat. Return to the oven and roast for another 10–15 minutes, until vegetables are tender and nicely caramelized at the edges. Remove from the oven, taste and adjust seasoning if needed, then transfer to a serving dish. Sprinkle with chopped parsley if using and serve warm. These glazed root veggies are sure to disappear fast — enjoy the cozy, sweet-savory bite! Slow-Cooker Cranberry-Orange Pulled Jackfruit Bright, tangy, and effortlessly shreddable — holiday pulled “pork” without the pork! Ingredients: 2 cans (20 oz each) young green jackfruit in water or brine, drained and rinsed 1 cup fresh or frozen cranberries Zest and juice of 1 large orange (about 2 tbsp juice) 1/2 cup ketchup 1/4 cup apple cider vinegar 2 tbsp maple syrup or brown sugar 1 tbsp soy sauce or tamari 1 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp ground black pepper 1/4 tsp salt (adjust to taste) 1 small yellow onion, thinly sliced 2 cloves garlic, minced 1/2 cup vegetable broth or water 1 tbsp olive oil (optional, for finishing) Hamburger buns, coleslaw, or roasted vegetables for serving How to Make: Rinse and drain the jackfruit, then core and pull apart larger pieces with your hands or forks to create a shredded texture. Place the shredded jackfruit, sliced onion, minced garlic, and cranberries in the slow cooker. In a bowl, whisk together orange zest and juice, ketchup, apple cider vinegar, maple syrup, soy sauce, smoked paprika, cumin, salt, pepper, and vegetable broth. Pour the sauce over the jackfruit mixture and stir to coat everything evenly. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the jackfruit is tender and the flavors meld. Use two forks to further shred any large jackfruit pieces and stir; taste and adjust seasoning (add a pinch more salt, maple, or vinegar if needed). If the sauce is too thin, remove the lid and cook on HIGH for 15–20 minutes to reduce, or stir in 1 tbsp cornstarch mixed with 1 tbsp water and cook until thickened. Stir in olive oil if using for a glossy finish and heat through for 1–2 minutes. Serve hot on toasted buns with coleslaw, or spoon alongside roasted vegetables for a festive plate. Dig in and enjoy a zesty, holiday-ready pulled jackfruit that’s sweet, tangy, and totally egg-free! Lentil and Chestnut Stuffed Acorn Squash A cozy, savory holiday centerpiece that’s hearty, festive, and totally egg-free. Ingredients: 2 medium acorn squash, halved and seeded 2 tablespoons olive oil, divided Salt and black pepper, to taste 1 cup dried green or brown lentils, rinsed 2 1/2 cups vegetable broth or water 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 cup cooked or roasted chestnuts, roughly chopped (about 8–10 whole chestnuts) 1/2 cup celery, diced 1 apple (Granny Smith or Honeycrisp), peeled and diced 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) 1/2 teaspoon ground sage (or 1 teaspoon fresh chopped sage) 1/4 cup chopped fresh parsley 1/4 cup toasted pecans or walnuts, chopped (optional for crunch) 1 tablespoon balsamic vinegar or apple cider vinegar 1/4 cup dried cranberries or raisins (optional) Lemon zest from 1/2 lemon (optional, for brightness) How to Make: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 30–40 minutes until tender and easily pierced with a fork. While squash roasts, combine lentils and vegetable broth in a saucepan. Bring to a simmer, cover, and cook 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and celery 4–5 minutes until softened. Add garlic, apple, thyme, and sage to the skillet; cook 1–2 minutes until fragrant. Stir in cooked lentils, chopped chestnuts, dried cranberries (if using), balsamic vinegar, and lemon zest. Cook 2–3 minutes to meld flavors. Season with salt and pepper to taste. Remove skillet from heat and fold in parsley and toasted nuts if using. Turn roasted squash halves cut-side up and spoon the lentil–chestnut mixture generously into each cavity. Return stuffed squash to the oven for 8–10 minutes to heat through and let flavors marry. Serve warm, garnished with extra parsley or a drizzle of olive oil. Enjoy this nourishing, festive dish that’s as lovely on the table as it’s to eat! Creamy Garlic and Spinach Polenta A cozy, creamy polenta studded with garlic and spinach — the perfect egg-free side that feels like a warm hug. Ingredients: 1 cup coarse cornmeal (polenta) 4 cups vegetable broth (or water for a milder flavor) 2 tablespoons olive oil or vegan butter 3 garlic cloves, minced 3 cups fresh spinach, roughly chopped 1/2 cup plant-based milk (unsweetened almond, oat, or soy) 1/4 to 1/2 cup grated vegan Parmesan or nutritional yeast (optional, to taste) Salt and freshly ground black pepper, to taste Pinch of red pepper flakes (optional) Fresh parsley or chives, chopped, for garnish How to Make: In a medium saucepan, bring the vegetable broth to a gentle boil. Slowly whisk in the cornmeal while the broth is simmering to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy. Meanwhile, heat olive oil or vegan butter in a skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant (don’t let it brown). Add the chopped spinach, a pinch of salt, and cook 2–3 minutes until wilted. If using red pepper flakes, add them now. Stir the cooked spinach and garlic into the polenta. Pour in the plant-based milk and stir until incorporated and extra creamy. Fold in vegan Parmesan or nutritional yeast if using, and taste for seasoning; add salt and pepper as needed. Serve hot, garnished with chopped parsley or chives. Enjoy this velvety, garlicky polenta as a comforting side that’ll steal the spotlight at your holiday table! Roasted Brussels Sprouts With Balsamic Reduction and Toasted Almonds Crisp-tender roasted Brussels sprouts glazed with sweet-tangy balsamic and crunchy toasted almonds. Ingredients: 1 1/2 pounds Brussels sprouts, trimmed and halved 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon honey or maple syrup (optional for extra sweetness) 1/4 cup sliced almonds 1 teaspoon lemon zest (optional, for brightness) Flaky sea salt, for finishing How to Make: Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper in a large bowl until evenly coated. Spread the sprouts cut-side down on a baking sheet in a single layer. Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until edges are caramelized and centers are tender. While the sprouts roast, toast the sliced almonds in a small dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden and fragrant; transfer to a plate to cool. In a small saucepan or microwave-safe bowl, warm the balsamic vinegar with the honey or maple syrup (if using) over low heat for 1–2 minutes until slightly reduced and glossy; remove from heat. Transfer the roasted Brussels sprouts to a serving bowl, drizzle with the balsamic reduction, and toss gently to coat. Sprinkle the toasted almonds and lemon zest over the sprouts, and finish with a pinch of flaky sea salt. Serve warm and enjoy the sweet, tangy, and crunchy holiday goodness! Bon appétit — these make a festive, crowd-pleasing side! Vegan Mushroom Gravy A savory, silky mushroom gravy that’s totally vegan and perfect for drizzling over mashed potatoes, roasted veggies, or holiday loafs. Ingredients: 2 tablespoons olive oil or vegan butter 1 medium yellow onion, finely chopped 3 cloves garlic, minced 12 oz (about 340 g) cremini or button mushrooms, sliced 2 tablespoons all-purpose flour (or gluten-free flour) 2 cups vegetable broth (low-sodium preferred) 1 tablespoon soy sauce or tamari 1 teaspoon Dijon mustard (optional, for depth) 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 1/4 teaspoon smoked paprika or ground black pepper (to taste) Salt, to taste 1–2 teaspoons lemon juice or a splash of apple cider vinegar (to brighten) Fresh parsley, chopped, for garnish (optional) How to Make: Heat the oil or vegan butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and turn golden, about 8–10 minutes. Sprinkle the flour over the mushrooms and stir to coat; cook 1–2 minutes to remove the raw flour taste. Slowly pour in the vegetable broth while stirring to avoid lumps. Stir in the soy sauce/tamari, Dijon (if using), thyme, and smoked paprika or pepper. Bring the gravy to a gentle simmer and cook until thickened, about 4–6 minutes. Stir occasionally. Taste and season with salt and lemon juice or vinegar to balance the flavors. If you prefer a super-smooth gravy, blend briefly with an immersion blender or transfer part/all to a blender and pulse until desired texture. Garnish with chopped parsley and serve hot over your favorite holiday dishes. Enjoy that rich, comforting mushroom goodness—perfect for cozy holiday plates! Pumpkin Spice Cheesecake (Egg-Free) Creamy, spiced pumpkin cheesecake — all the cozy flavor without the eggs. Ingredients: 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed) 3 tbsp brown sugar 6 tbsp (85 g) unsalted butter, melted 3 (8 oz / 225 g) packages cream cheese, softened to room temperature 1 cup (200 g) granulated sugar 1 cup (240 g) canned pumpkin puree (not pumpkin pie mix) 1/2 cup (120 ml) sour cream, room temp 1/4 cup (60 ml) heavy cream or milk 2 tsp vanilla extract 2 tsp pumpkin pie spice, plus extra to sprinkle 2 tbsp cornstarch Pinch of salt Optional: whipped cream and extra cinnamon or chopped toasted pecans for serving How to Make: Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan or line the bottom with parchment. Mix graham cracker crumbs and 3 tbsp brown sugar in a bowl. Stir in melted butter until crumbs are evenly moistened. Press the crumb mixture firmly into the bottom (and slightly up the sides if you like) of the prepared pan. Chill in the fridge while you make the filling. In a large bowl, beat the softened cream cheese until smooth and creamy with an electric mixer. Add granulated sugar and cornstarch, and beat until combined and smooth. Mix in the pumpkin puree, sour cream, heavy cream (or milk), vanilla, pumpkin pie spice, and a pinch of salt. Beat just until everything is well combined and smooth; don’t overwork it. Pour the filling over the chilled crust and smooth the top with a spatula. Bake in the preheated oven for 50–65 minutes, or until the center is mostly set with a slight jiggle — edges will be slightly puffed. Turn the oven off, crack the oven door, and let the cheesecake cool inside for 30 minutes to reduce cracking. Remove from the oven and run a knife around the edge to loosen. Let cool to room temperature, then refrigerate at least 4 hours, preferably overnight, until fully chilled and firm. Before serving, release the springform and transfer to a serving plate. Top with whipped cream, a sprinkle of pumpkin pie spice, or toasted pecans if you like. Enjoy a slice of spiced, silky pumpkin cheesecake — perfect for cozy holiday gatherings! Flourless Chocolate Torte (Egg-Free) Rich, fudgy chocolate torte — totally egg-free and dangerously indulgent. Ingredients: 10 oz (285 g) bittersweet or dark chocolate, chopped 1/2 cup (115 g) unsalted butter 3/4 cup (150 g) granulated sugar 1/4 cup (50 g) light brown sugar, packed 1/2 cup (120 ml) plain full-fat Greek yogurt or unsweetened applesauce (for dairy-free use applesauce) 2 tsp vanilla extract 1/4 tsp salt 1/3 cup (35 g) unsweetened cocoa powder, plus extra for dusting 1 cup (125 g) almond flour (finely ground) Optional: 2 tbsp powdered sugar or cocoa powder for dusting, fresh berries or whipped cream for serving How to Make: Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Place the chopped chocolate and butter in a heatproof bowl set over a small pot of simmering water (double boiler) and stir until completely melted and smooth. Remove from heat. Stir in the granulated and brown sugars until dissolved and glossy. Add the yogurt (or applesauce), vanilla, and salt; mix until combined. Sift in the cocoa powder and fold it in until even. Fold in the almond flour until the batter is smooth and thick, scraping the bowl sides. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes. The torte should have a thin crust but still be slightly soft in the center — a toothpick may come out with a few moist crumbs. Cool the torte in the pan on a wire rack for 15 minutes, then release the springform and cool completely. Chill in the fridge for at least 1 hour for best texture. Dust with cocoa or powdered sugar, slice, and serve with berries or whipped cream if you like. Enjoy a slice of this dense, chocolatey torte — rich enough to satisfy any chocolate craving! Cinnamon Pecan Sticky Buns (Egg-Free) Cinnamon Pecan Sticky Buns — gooey, nutty, and totally egg-free for a cozy holiday treat. Ingredients: 3 1/4 cups (400 g) all-purpose flour 2 1/4 tsp (1 packet) active dry yeast 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C) 1/4 cup (50 g) granulated sugar 1/4 cup (60 g) unsalted butter, melted and slightly cooled (plus 2 tbsp softened for the filling) 1 tsp salt 1/4 cup (60 ml) plain yogurt or unsweetened applesauce (egg substitute for richness) 1 tsp vanilla extract For the filling: 1/2 cup (100 g) brown sugar, packed 2 tbsp granulated sugar 2 tbsp softened butter (from above) 1 tbsp ground cinnamon 1 cup (120 g) chopped pecans For the sticky topping: 1/2 cup (100 g) brown sugar, packed 1/4 cup (60 g) unsalted butter 1/4 cup (60 ml) maple syrup or light corn syrup 1/2 cup (60 g) chopped pecans (optional extra) How to Make: Warm the milk until lukewarm and sprinkle in the yeast with a pinch of sugar; let sit 5–10 minutes until foamy. In a large bowl combine flour, sugar, and salt. Whisk melted butter, yogurt (or applesauce), and vanilla into the foamy milk. Pour wet ingredients into dry and stir until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook 4–6 minutes). Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 1–1 1/2 hours until doubled. While dough rises, make the sticky topping: melt butter, brown sugar, and maple syrup together in a small saucepan until smooth; stir in chopped pecans and pour into the bottom of a 9-inch round or 9×13-inch pan. Make the filling: mix brown sugar, granulated sugar, cinnamon, and the 2 tbsp softened butter into a spreadable paste; stir in the chopped pecans. Once risen, punch dough down and roll out on a floured surface to a 12×18-inch rectangle (or similar size to fit your pan). Spread the filling evenly over the dough, leaving a 1/2-inch border. Starting on the long side, tightly roll the dough into a log and pinch the seam to seal. Cut the log into 9–12 equal pieces and place them cut-side down over the sticky topping in the pan. Cover the pan and let the buns rise 30–45 minutes until puffy. Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden and set (cover loosely with foil if the tops brown too quickly). Cool the pan 5–10 minutes, then carefully invert onto a serving platter so the sticky topping coats the buns. Serve warm and enjoy the melty, nutty goodness. Pull one apart and savor that sweet, sticky swirl! Spiced Pear and Cranberry Crumble (Egg-Free) A warm, spiced pear and cranberry crumble that’s cozy, tart, and completely egg-free — perfect for holiday gatherings. Ingredients: 4 ripe but firm pears, peeled, cored, and sliced 1 cup fresh or frozen cranberries 1/3 cup brown sugar (light or dark) 2 tbsp granulated sugar 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg Pinch of salt 2 tbsp cornstarch (or 2 tbsp all-purpose flour) — for thickening Topping: 1 cup rolled oats (old-fashioned) 3/4 cup all-purpose flour (or 1/2 cup flour + 1/4 cup almond flour) 1/2 cup brown sugar 1/2 tsp ground cinnamon Pinch of salt 6 tbsp cold unsalted butter, diced (or vegan butter for dairy-free) 1/2 cup chopped walnuts or pecans (optional) How to Make: Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish. In a large bowl, toss pear slices and cranberries with brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, salt, and cornstarch until evenly coated. Transfer the fruit mixture into the prepared baking dish and spread into an even layer. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt for the topping. Add the cold diced butter to the topping mixture and use your fingers or a pastry cutter to rub the butter in until the mixture resembles coarse crumbs. Stir in nuts if using. Sprinkle the crumble topping evenly over the fruit in the baking dish. Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. Let the crumble cool for about 10 minutes to set the juices before serving. Serve warm with vanilla ice cream or a dollop of whipped cream — enjoy the cozy holiday flavors! Conclusion You’ve got a full holiday menu that skips eggs without losing flavor. Pick a few mains, one or two sides, and a dessert, then plan timing so dishes finish warm. Roast or slow-cook ahead, and use a store-bought crust or crustless option to save time. Taste and adjust seasoning before serving. These recipes are as reliable as a kitchen timer—simple steps, clear swaps, and satisfying results for any guest.