Squash Spaghetti

It’s squash season! This delightfully easy recipe satisfies the taste for Italian cuisine with a vibrant texture but not the heaviness that can come from eating pasta.

Serves 4-6 

Spaghetti Squash  

Preheat oven to 375°. Rinse squash and place in a baking pan with half an inch of water. Cut off stem, and bake for 60-90 minutes (depending on size of the squash). When done, the skin will give slightly when touched. Slice longwise and scoop out seeds (for toasting later or planting in next year’s garden!). With a fork, separate spaghetti strings and place in a bowl until sauce is complete.

Tomato Sauce

• 1/2 yellow onion {diced}

• 1/2 red onion {sliced}

• 1 clove garlic {peeled + diced}

• 1/2 C mushrooms or cherry, pear or grape tomatoes (optional)

• 1/8 C sun-dried tomatoes {chopped} or 1 T tomato paste

• 4 C jarred or fresh diced tomatoes

• 2 T olive oil

• sea salt to taste

• fresh black pepper to taste

• Italian seasoning (basil, fennel, garlic, onion, oregano, parsley, sage, thyme, black + red pepper) to taste (2-4 T)

• 1-2 T red pepper paste, sun-dried tomato paste, pesto paste or a combination

• garnish: toasted pine nuts, a chiffonade (cut into long, thin strips) of fresh basil or chopped fresh parsley (optional)

Heat a deep sauté pan and add oil. Sauté onions, garlic and mushrooms (if using) until soft. Add diced tomatoes, sun-dried tomatoes or tomato paste, spices and salt and simmer until tasty (20 min or longer). Add cherry, pear or grape tomatoes (if using) 10 minutes before removing heat so they retain their shape. Season with red pepper paste, sun-dried tomato paste, pesto paste or a combination of them to taste. Dust with black pepper to taste and let rest while you warm the squash pasta. Garnish with toasted pine nuts, fresh basil or fresh chopped parsley. Enjoy!

Creamy Tomato Sauce

If you like a creamy tomato sauce, try mixing in this cream sauce inspired by Juliano's Mac Cream.

• 2 C macadamia nuts or raw cashews (or a mixture of both)

• 1/2 C lemon juice (from a lemon)

• 1/4 C coconut aminos or 1 + 1/2 t sea salt

• 1 clove garlic

• pepper to taste

• 1/4 - 1/2 C water

Blend all ingredients until creamy; add water to desired consistency. Mix with tomato sauce or enjoy on its own with veggies!

The Standard

This is the formula for our standard, daily juice. It has enough sweet veggies and fruit to taste great, but also contains green leafies so you can benefit from their nutrition without having to chew all day long. This recipe makes 16 – 20 oz (enough for 2 people or to save some for later). Remember that the body can only absorb the nutrients from about 8 oz of fresh juice at a time, so don’t go crazy. Wait an hour before consuming more for optimum absorption.

The Base

• 2 apples (really any type will do) (peels on, seeded)

• 2-3 carrots (peels on)

• 1/4 – 1/2 inch of fresh ginger root (depending on your taste for ginger) (no need to peel)

• 1/2 – 1 beet (some beets can be quite big, so this is on average) (peel on)

The Greens

3-6 leaves or mixture of the following:

Goitrogens (good for a hyperthyroid and in moderation for regular folks)

• Kale

• Cabbage

• Collard greens

• Spinach

Lettuces (good for a hypothyroid and for regular folks)

• Any lettuce (even the stuff that you wouldn’t make into a salad, but don’t want to waste)

• Chard

• Basil or mint (technically herbs, but still green)

The Goods

Save scraps from a variety of fruits and veggies when cooking or making salads and add 1/2 - 3/4 C to each batch

Some examples:

• Pears (good for a hyperthyroid) (seeded)

• Peaches (good for a hyperthyroid), apricots, plums or other stone fruit (pitted)

• Grapes

• Berries – raspberries, blueberries, strawberries (with greens) are great!

• Celery

• Parsnips

• Cauliflower (good for a hyperthyroid)

• Radishes

• Kohlrabi (good for a hyperthyroid)

Make sure all the dirt is washed off so you don’t end up with a gritty drink. Combine all ingredients in your juicer and enjoy! Extra juice can be saved for about 8 hours. After that time it starts to lose nutrition and flavor. Use the pulp for your compost pile – it’s already ground up nicely!

Lentil Soup

This hearty soup is a must if you are traveling (and have access to a kitchen). With few ingredients and a low prep-time, lentil soup gives you the nutrition you need to keep up with those vacation activities. Lentils are a small but nutritionally-valuable member of the legume family. They are a great source of fiber which helps in managing metabolic disorders like diabetes.

Fiber can prevent blood sugar levels from rising after a meal, and has been known to lower bad cholesterol levels.

Lentils are an excellent source of molybdenum, folate, manganese, iron, protein, phosphorus, copper, thiamin and potassium; and they are low in calories with virtually no fat. A vegan superfood!

Makes 6-7 cups of soup. Enjoy with salad or bread.

• 2 cup red lentils

• 2 stalks celery (sliced)

• 2 large carrots (diced)

• ½ yellow onion (diced)

• 4 Shiitake mushrooms (sliced)

• *Optional ½ cup red or white beans (soaked and cooked)

• 3 Tablespoons oil

• 6 cups veggie broth or water (or combination of both)

• The juice from 1-2 lemons

• 2 teaspoons salt (or to taste)

• *Optional: curry, masala, Ras-El-Hanout, or lentil soup seasonings; cayenne pepper or paprika

Dice half of a yellow onion and slice the Shiitake mushrooms. Heat a deep pan and add oil when hot. Sauté onion and mushrooms until the onions are translucent.

Add sliced celery and heat until it is translucent as well.

Rinse and look for stones in two cups of red lentils. Add diced carrots and and red lentils to the pot. Heat for a few minutes.

Add the veggie broth or water (or a combination of both). Cook on high heat for about twenty minutes; then reduce the heat and simmer for over an hour or until the lentils have broken apart. Season while cooking.

After thirty minutes of simmering, add the soaked and cooked (or canned) red and white beans.Salt to taste as needed. Add the lemon at the very last moment and let the whole thing rest for about 10 minutes before serving.

Enjoy!

Veggie Thanksgiving 2019

While our menu will probably change this year, I thought I would share some ideas from last year’s menu to get you inspired with your planning and shopping for this year :)

THANKSGIVING MENU 2019

 STARTERS

 Garnish Tray with a Mixture of Olives, Marinated Artichokes, Sweet Gherkins & Cornichons

 Deviled eggs

Beet salad with almond ricotta, mixed greens and toasted walnuts, paired with Herb Vinaigrette or Balsamic Crème

 Blue Hubbard Squash Soup

 MAIN COURSE

 Chebe Gluten-Free Rolls or Simple Mills Almond Flour Bread

Corn

Lentil Loaf (from Chicago Diner)

Stuffing (from Chicago Diner)

Brussels sprouts with Cranberries and Balsamic Glaze

Truffle Mashed Potatoes

Shiitake Cashew Cream Gravy

Portobello French Bean Casserole

Praline Sweet Potatoes

Ginger Orange Cranberry Sauce with Candied Ginger

 DESSERT

 Semi-Raw Apple Tart

Pumpkin Pie

Selection of Teas

Egg Nog

BASIC MUSTARD VINAIGRETTE RECIPE

 from Reluctant Gourmet

 Servings: 1/2 cup

 1 glove of garlic, smashed

2 tablespoons of balsamic vinegar

1 teaspoon Dijon mustard

5-6 tablespoons oil (olive or grapeseed)

pinch of dried parsley

pinch of dried thyme

salt and freshly ground pepper to taste

In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add the parsley and thyme, salt and pepper, taste and adjust seasonings. Enjoy!

BLUE HUBBARD SQUASH SOUP

 1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of kapha churna

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

 Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor and smooth, creamy texture.

 Preheat oven to 375 degrees (convection). Cut squash and remove seeds (these can be toasted while the squash bakes, coated in olive oil and salt, until crispy at the edges). Place on a large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to reheat. Enjoy!

BRUSSELS SPROUTS WITH CRANBERRIES AND BALSAMIC GLAZE

 Sauté Brussels Sprouts with red onion and olive oil. Add cranberries to warm and drizzle with balsamic creme

TRUFFLE MASHED POTATOES WITH CAULIFLOWER

 Serves 4

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs (fresh chives) and grated cheese (violife parm)

1 medium head cauliflower and 4-5 potatoes, trimmed and cut into small florets and chunks (about 6 to 7 cups) or you can sub 5 more potatoes for the cauliflower

a massive amount of garlic
1 to 3 tablespoons extra virgin olive oil

½ tbsp. truffle oil
Sea salt and ground black pepper to taste

Bring a large pot of salted water to a boil. Add cauliflower, potatoes and garlic and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

SHIITAKE CASHEW CREAM GRAVY

 3 cups cashews, milled in blender (or almonds, soaked overnight)

2 cups Cremini and Shiitake mushrooms

2 cups veggie broth

2 tbsp cassava or chickpea flour

3 cloves roasted garlic

1 shallot or 2 cipollini onions

1 lemon, juiced

1/2 to 1 cup water (for smooth consistency)

½ tbsp  nutritional yeast

1 tbsp sea salt (to taste)

1 tbsp turkey poultry seasoning

a dash of pitta churna

fresh sage, dried

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened. add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon and water to make the cashew sauce. Add water to desired consistency. Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can be rewarmed without worrying about separation. Sprinkle on some sage from the garden and enjoy with mashed potatoes.

 

PORTOBELLO FRENCH BEAN CASSEROLE

 Makes: 5 cups; serves: 4 to 6

 MUSHROOM SAUCE

 3 tablespoons olive oil

¼ cup diced onions

3 cups sliced white mushrooms or portobellos

2 tablespoons chickpea flour

1 1/2 cups vegetable broth

1/8 teaspoon pepper

1/8 teaspoon garlic powder

Pinch dried thyme

1/3 cup vegan creamer (unsweetened)

 In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic powder until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms; cook, stirring, until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed.

 GREEN BEAN CASSEROLE

 16 oz Fresh or frozen green beans, French-cut

4 – 5 cups Mushroom Sauce

1 small can (8 oz) Water chestnuts, chopped

Fried onions 1/8 cup

Black pepper

Preheat oven to 350°

Layer green beans, water chestnuts, sauce, onions and pepper; then repeat, saving some onions for later

Bake 40 minutes. Add remaining onions and bake for 5 minutes to brown. Enjoy!

PINEAPPLE BEETS 

Slice beets and sauté with pineapple juice, deglazing pan with more juice from time to time. Simmer until soft. Enjoy!

 

PRALINE SWEET POTATOES

4 cups cooked, mashed sweet potatoes or yams

1/3 cup orange juice

1/4 cup brown sugar

3 tablespoons melted coconut butter or Miyoko’s vegan butter

1 teaspoon grated orange peel, or more to taste

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger or 1 tablespoon fresh grated

1/4 teaspoon allspice

1/8 teaspoon pepper

PRALINE TOPPING:

1/3 cup brown sugar

1/2 cup chopped pecans

1/2 teaspoon cinnamon

1. Sweet Potato Casserole: In a bowl, combine all casserole ingredients and mix well with an electric beater. 

2. Pour into a well-greased 2-quart shallow casserole. 

3. Praline Topping: In another bowl, thoroughly combine all topping ingredients. Evenly sprinkle topping over casserole.

4. Bake at 350 degrees Fahrenheit for 30 minutes

Makes: 4 to 6 servings; Preparation Time: 10 minutes if using canned sweet potatoes; Cooking time: 30 minutes

APPLE TART

 PECAN-WALNUT CRUST

(from Thrive Market’s Paleo Thanksgiving)

 1 cup ground raw walnuts

1 cup ground raw pecans

1/2 tsp sea salt

2 T coconut oil

6 – 8 dates

1 tsp cinnamon

ALTERNATE RAW CRUST

(from http://www.sweetlyraw.com/2013/11/deep-dish-apple-pear-tart-and-big.html)

 1 1/3 cups cashews

1 1/3 cups shredded coconut

2 1/2 - 3 tablespoons maple syrup

2 pinches salt

2 tablespoons + 1 teaspoon melted coconut oil

Grind the cashews and coconut into flour in a food processor.

Add the remaining ingredients. Process to combine.

Press the mixture evenly into a deep 8" tart pan with removable bottom.

Make sure to chill it in the freezer to set properly while making the filling. You could even let it sit overnight in the fridge to set before putting the filling in for best results.

FILLING

 1/8       cup coconut flour

1/2       teaspoon ground cinnamon

1/2       teaspoon ground nutmeg

1/8       teaspoon salt

8          cups thinly sliced peeled tart apples (8 medium)

2          tablespoons coconut oil

dash of coconut sugar

Blend crust ingredients in the food processor until the dough sticks together when pressed. Transfer to a pie pan and press to flatten. Bake in a preheated 350 degree oven for 7 minutes.

 In a saucepan, combine apple filling ingredients and simmer until apples are soft and sauce has thickened. Layer into to pie crust and let set. Enjoy with some coconut whipped cream!

GINGER CRANBERRY SAUCE

 Makes about 2 1/2 cups, serves 6

×         ¼ cup grapeseed or coconut oil

×         1 cup orange juice

×         1/2 cup coconut sugar, coconut nectar or date syrup

×         1/8 cup fresh ginger, peeled and minced

×         1/4 tsp ground ginger

×         12 ounces fresh or frozen and thawed cranberries

×         1 cup crystallized (candied) ginger, finely chopped, divided

×         1 tablespoon orange zest

×         pinch of sea salt

×         dash of lemon and orange zest

Simmer ginger briefly in oil with salt. Pour juice and sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid thickens. Sauce will thicken while it cools.

Add a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more…

Remove from heat, stir in orange zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and lemon zest.

 We serve this alongside our jellied canned cranberries, of course. Enjoy!

 *EGG NOG

 (from Wrigleyville Dental’s Newsletter)

 4 egg yolks

1/2 cup coconut sugar

2 cans full-fat coconut milk

1 tsp freshly grated nutmeg

1/4 tsp cinnamon

dash of almond milk (for thinning)

Beat yolks for a couple minutes, then gradually add coconut sugar. Let sugar dissolve and set aside. In a saucepan, simmer coconut milk on low heat, then add spices.

 Begin to mix eggs again on low hear and slowly add a spoonful of the coconut milk mixture. Repeat until about a cup has been transferred.

 Now add the egg and coconut milk mixture back into the saucepan. Simmer the mixture for a few minutes then turn off heat and allow to cool.

 Refrigerate to chill and thicken. When ready to serve, add almond milk to thin to taste and sprinkle the top with freshly grated cinnamon and nutmeg.

*new this year