1. Boil peeled and cubed Yukon gold potatoes until fork tender. Drain and return to the pot. Add olive oil, oat milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasoning.

2. In a skillet, heat olive oil and sauté onions, celery, and carrots until softened. In a large bowl, combine sautéed vegetables with dried sourdough cubes, parsley, thyme, sage, salt, and pepper. Add vegetable broth slowly until moistened but not soggy. Transfer to a baking dish and bake at 350°F for 30–35 minutes until golden.

3. Toss cubed butternut squash with avocado oil, maple syrup, cinnamon, salt, and pepper. Roast on a sheet pan at 400°F for 25–30 minutes until tender and caramelized. Garnish with pomegranate seeds.

4. Steam green beans until bright and tender-crisp. Heat avocado oil in a skillet, add slivered almonds and toast until golden. Toss the beans with toasted almonds and a pinch of sea salt.