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 

Best Banana Bread Ever!

This bread is based on the Zucchini Bread recipe in “The Plantpower Way” by Rich Roll & Julie Piatt. They use a mix of 6 tablespoons ground flax seeds and 1/2 cup water in place of the eggs for a vegan version.

• 2 eggs

• 1 small apple

• 1/4 cup water

• 1/4 cup coconut oil

• 5 dates

• 1/2 cup coconut sugar

• 1/2 tsp vanilla

• 3 - 4 frozen bananas

• 1 teaspoon baking soda

• 3/4 tablespoon baking powder

  Flour mix: * 2-1/2 cups of premixed gluten-free flour can also be used

• 1 cup cassava flour

• 1/2 cup almond flour

• 1/2 cup arrowroot

• 1/4 coconut flour

• 1/4 cup coconut milk powder *optional

• 1 teaspoon Pamela’s gum-free baking binder *optional

  Spices

• 1-1/2 teaspoon cinnamon

• 1-1/2 teaspoon pumpkin pie spice

• 1 teaspoon sea salt

1. Preheat oven to 350 degrees F

2. Place eggs in food processor

3. Slice apple and blend with eggs and 1/4 cup water

4. Add dates, sugar, vanilla and bananas and blend

5. In a separate bowl, sift or mix together baking soda, baking powder, flours, spices and Pamela’s baking binder (if using)

6. Fold into the wet mixture (or just blend it in with the food processor)

7. Bake in the oven for 50-55 minutes in a baking pan (shorter time for muffins - start at 20 minutes and test for doneness)

8. Enjoy your homemade banana bread!

Chickpeas and Chard

Inspired by 101 Cookbook's Lemony Chickpea Stir-Fry Recipe

If you’ve never soaked beans before… do it. You won’t regret it. Beans contain zinc, magnesium, and iron, but they also contain phytic acid which prevents these minerals from being absorbed in our bodies. By soaking your beans in hot water for 18 hours, you reduce the phytic acid content; and the taste puts those canned beans to shame.

Serves 2-4

• 2 T mix of extra-virgin olive oil and sunflower oil

• 1 small onion or a couple shallots (sliced)

• 1 cup cooked chickpeas (I soak for 18 hours and cook for 1 hour)

• 2 potatoes (peeled & cubed)

• 2 chard leaves (stems removed – great for juicing – and sliced into 1” strips)

• 1 small zucchini (optional)

• ½ of a Roma tomato (optional)

• zest and juice of ½ of  a lemon

• ½ T turmeric

• ½ T oregano

• ½ T cumin

• 1 T onion flakes kosher salt to taste

Heat 1 T of the oil mixture in a large skillet over medium-high heat and stir in a pinch of salt, 1 small onion (sliced), 2 cubed potatoes and 1 C cooked chickpeas. Add ½ T each of turmeric, oregano and cumin with 1 T of onion flakes. Sauté until the chickpeas are deeply golden. Stir in the chard and cover. Warm for 2 minutes more. Pour everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining 1 T of the oil mixture, add zucchini and sauté until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest from half of a lemon, taste, and season with a bit more salt if needed. Top with ½ a Roma tomato before serving. Enjoy!

Truffled Beans and Greens

Inspired by Whole Foods Greens and Beans Ragout

The veggies of this dish can be replaced with any veggies you may have on hand and it turns out nicely. Some ideas include: broccoli, green beans, parsnips or sunchokes.

• 1/2 of a large onion (chopped)

• 2 cloves garlic (sliced) (optional)

• 12 ounces fresh shitake mushrooms (sliced) (optional)

• 2 large carrots (peeled and sliced)

• 2 large potatoes (peeled and diced)

• 1 marinated artichoke heart (cut into chunks)

• 1 C navy or cannellini beans

• 1 bunch chard or kale (stems removed and leaves thinly sliced)

• 1/2 C veggie broth

• 1 ½ T sunflower oil

• 1 ½ T olive oil

• 1 t truffle oil

• 1 T dried thyme

• 1 T nutritional yeast

• 1/4 t ground white or black pepper

• dash of Pitta churna (optional)

• Kosher salt to taste

In a large high-sided skillet over medium-high heat, saute 1/2 of a large onion and 12 oz of fresh shitake mushrooms or garlic in the 3 T sunflower and olive oil mixture for 7 to 8 minutes or until tender. Add 2 carrots, 2 potatoes (peeled and sliced), 1 T dried thyme and 1/4 C broth. Simmer until broth is absorbed.  Add 1 artichoke heart (cut into chunks) and deglaze with the remaining 1/4 C veggie broth.  Add nutritional yeast, salt and pepper (and kale if using) and stir. Then add the beans and chard. Cover and cook 5 minutes or until greens are wilted and heated through. Drizzle with 1 t truffle oil. Let rest for 3 minutes before serving.

Blood of the Earth

We call this juice the Blood of the Earth because of its ruby color and because it's mostly beets. Red Beets are fantastic detoxifiers of your liver, kidneys and gall bladder and consuming beets helps to stabilize blood sugar. Don't skimp on the lime here. It adds a sherberty tang to this juice that you will love.

Makes 16 oz

• 3 apples

• 2 medium-sized beets

• 1 handful of fresh blueberries

• juice of 1 lime (squeezed into juicer or juice - no peel)

Feed all items through your juicer and be sure to stir before serving to get a good froth. Enjoy!

Cauliflower Rice

Inspired by Kim Lyon's Fast-Acting Summer Detox Menus (thanks Mom!)

This is a fantastic alternative to rice. It makes your curries feel like curry rather than stew. We've also used it in place of pasta and as a side on its own. Cauliflower is said to prevent cancer (and increase overall health) by supporting three important systems in your body: the detox system, the antioxidant system, and the inflammatory/anti-inflammatory system. Reducing inflammation has changed the way my body functions: increased my energy, regulated my sleep patterns and elevated my mood. Thanks cruciferous vegetables!

• 1/2 - 1 head cauliflower, sliced for the food processor (you can juice the green parts)

• 1 t olive oil (optional)

• herbs to taste (optional)

• salt to taste (optional)

In a food processor, use the grater-blade or pulse the cauliflower until it looks like rice. Transfer to a microwave-safe bowl and heat for 2-5 minutes (do not add water). Let rest for a minute or so and enjoy with your favorite sauce or with olive oil, herbs and seasoning!

Chickpea Patties

Chickpea Patties

from Self Magazine

Serves 4 (12 Patties)

These patties are more like crab cakes then they are burgers, but they are a good way to eat sweet potatoes which are packed with antioxidants and reduce internal and external inflammation (great for those who suffer from arthritis). They also help to stabilize blood sugar. The carotenoids in sweet potatoes help the body respond to insulin, plus help resist diabetic heart disease with an abundance of Vitamin B6. They are high in soluble fiber (aids in lowering both blood sugar and cholesterol), and their abundance of chlorogenic acid may help decrease insulin resistance.

• 1 C dried chickpeas or black beans (soaked and cooked) *If you use canned beans, add 1-2 TBSP chickpea flour

• 1 small sweet potato (peeled and grated)

• 3 TBSP oil (real olive, avocado, coconut, sunflower)

• 3 TBSP tahini (sesame paste)

• 1/2 TBSP cumin

• 1/2 tsp turmeric

• 1/4 tsp freshly ground black pepper (helps with absorption of turmeric)

• 1/4 tsp baking powder

• 1 tsp sea or Kosher salt or to taste

• Cayenne pepper to taste

• 1 tsp nutritional yeast (optional)

Heat oven to 375°F. Grate sweet potato (be sure not to load the potato in the food processor with the rest of the ingredients – this will give you a delicious cornbread-like batter rather than patties). In the food processor, process prepared beans, tahini, cumin, turmeric, cayenne, baking powder, yeast, pepper and salt, scraping down sides as necessary, until mixture holds together when pinched (pulsing about 2 minutes). Add a little oil if it seems too dry. Transfer to a bowl and stir in sweet potato.

Form chickpea/black bean and sweet potato mixture into burgers and place on an oiled baking sheet. Brush tops of patties with oil. Bake for 40 minutes and then flip and bake for 20 minutes more. Let rest for 5 minutes. Drizzle with avocado or tahini sauce.

Avocado Sauce

from Cooks.com

• 1 avocado

• Juice of 1 lime

• 1/2 tsp ground turmeric

• 1/2 tsp chili powder

• 1/2 tsp cumin

• Pinch of dried oregano

• 1 tsp minced garlic (optional)

Peel and pit avocado. Add lime, spices and garlic (optional). Place in blender and process until smooth. Pour over chickpea patties and enjoy!

Tahini Sauce 

• 1/2 - 1 C water

• 1 C tahini (sesame paste)

• 1/4 C lemon juice

• 1 clove garlic

• 2 tsp cumin

• 1/2 tsp paprika

• Salt and pepper to taste

Mix all ingredients in the blender or food processor. Add water until desired consistency.  Season with salt and pepper and serve drizzled over the chickpea patties.

Kiwi Surprise! Juice

 A sweet treat for any morning, this juice is great solo or mixed with some sparkling water for a citrusy spritzer.

 The magic kiwifruit - not only do kiwis contain chlorophyll, but they’re also said to have some specific health benefits. Kiwifruit have been shown help prevent the mutations of genes that may initiate the cancer process. They also contain inositol, a sugar alcohol that helps to regulate diabetes, may improve diabetic neuropathy and ease depression. Eating kiwis gives your immune system a boost with vitamin C, E and magnesium. Plus they contain lutein that combats macular degeneration. Adding this little powerhouse to your juice will make your body very happy!

Makes 30 oz (enough to share)

• 4 kiwis

• 3 red apples

• 2 pears

• 1 green apple

• 1 lime

Squeeze lime into juice-catching container to maintain the color integrity of the apple juice and run the rest of the fruit through your juicer. Stir and optionally mix with sparkling water. Enjoy!

Vegan Butter Cookies

Another version of the Raw Cashew Cookies, this one is a bit more indulgent and tastes a little like a snickerdoodle. 

Makes 20 cookies 

•  2 C dates

• 1.5 C raw cashews

• 1/2 C raw macadamias

• 1 T coconut nectar (or maple syrup) (optional)

• 1/4 t sea salt

• 1/4 t cinnamon

Coating 

• 1/4 C almond flour

• Dash sea salt

• Dash date sugar (or coconut sugar) (optional)

Blend all cookie ingredients in the food processor until the dough sticks together when pressed between your fingers. Remove and roll into balls (or flatten into cookie shapes). Roll in topping and dust with the slightest bit of sea salt. The macadamia nuts and salt are the key to making these taste like butter cookies. The cinnamon makes them taste like they're baked. Enjoy!

Banana Muffinettes

Inspired by 20 Something Allergies' Silky Banana Bread Bites 

These little muffins were an inspiration after fasting from bread for several years. Paleo and GAPS friendly (if you omit the baking soda), you can feel good about enjoying these treats. I use soy-free eggs from Grass-fed Traditions and always keep some bananas in the freezer just to make these muffins!

24 treats

• 1/2 C coconut flour

• 2 frozen or overripe bananas {at room temperature}

• 1 egg

• 3-6 dates {optional}

• 1/3 C coconut oil

• 1 T vanilla extract or 1/2 T vanilla powder

• 1/2 t sea salt

• 1/2 t cinnamon {optional}

• Dash of ground cloves {optional}

• 1/2 t baking soda {optional}

• 1/4 C shredded coconut or chocolate/carob chips {optional}

Preheat oven to 350 degrees F. Load the food processor with bananas and egg and blend until smooth. Add the rest of the ingredients except the baking soda and shreds/chips {if using} and blend. You can't over-mix this batter because it contains no gluten. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquids. While batter rests, grease a mini muffin tin with coconut oil. Add baking soda and pulse to mix {baking soda is activated by moisture}. Fold in your coconut shreds/chips or wait and sprinkle them on top.

Fill mini-muffin cups and bake 15-20 minutes or until tops are lightly brown. Let cool on a cooling rack if they pop out of the muffin tin. If not, let them rest. They will be fully set in 1 hour and will then pop out easily {we've never waited this long for the first bite}.

Chocolate or Carob Muffinettes

These should almost be called cupcakes, but with no added sugar, you can eat them for breakfast guilt-free. Both (real) dark chocolate and carob have antioxidant properties and are considered anti-inflammatory. Both contain theobromine (chocolate more than carob) which releases endorphins in the body and acts as a stimulant; but unlike sugar and caffeine, doesn't have a crashing effect after it's been digested by the body.

Follow recipe above and add 1/3 cup cocoa or carob powder in place of some or all of the chips and blend with the other ingredients before adding the baking soda. Enjoy!

Veggie Broth

When in a rush, you can easily create a quick broth. Most broths consist of 3 main elements: onion, celery, and carrots – you’ve probably tasted those that don’t. For a quick broth, add a ratio of ¼ onion {chopped}, 1 carrot {chopped}, 1 celery stalk {chopped} to 3 C water and scale up per recipe. Add some mushrooms {shiitake are great} if you have them around and sauté in 1 T oil or water until soft, then add your water and simmer until ready to use.

If you have more time to plan {as this takes a little over an hour}, or like to have broth on hand, you can create some amazing broths by saving vegetable scraps in the freezer and steaming them over a pot of water {make sure there are onion, carrot and celery scraps in there – if not, add some fresh ones to the mix}. A gallon bag has enough for 10 cups of water.

Fill a large steaming pot with water of your choice {I prefer spring} and place the veggies in the steamer basket. Bring to a boil and simmer for 50-60 minutes. Your house will smell delicious and people will ask what you’re cooking in there! After you turn off the heat and let the broth cool, remove the steamer and bring those soggy scraps to the compost bin.

Alternately, if you like a more rustic broth, you can forgo the steamer and add the veggies directly to the water and drain with a colander or cheesecloth when done. Using the steamer makes a clear broth. Add a dash of sea salt if you plan on keeping in the refrigerator for more than a week. It tastes great without salt and can be frozen as well.

Some examples of things to use: broccoli stalks, cauliflower greens, tomatoes, potato skins, onion skins, the tops of leeks {my favorite}, carrot skins, dried mushrooms, garlic skins, any fresh savory herbs past their prime or dried herbs you’ve had around for a while {smell the herb and the boiling broth together to make sure the flavors will meld}, the tops and bottoms of celery hearts, spines from any greens – pretty much any vegetable scrap you don’t feel like juicing; even beets – we call this Crimson Broth – excellent for Borscht!

Use broth for deglazing pans when sautéing and use in place of oil for braising to make a healthier, easier-to-digest meal. You can use it in place of water to make savory baby purees, and of course as the base for your favorite soups! Vegetable broth works as a wonderful alkalizer in the body and can be made into a simple broth soup by adding some coconut oil, coconut aminos and/or sea salt. Forget chicken soup – if I’m feeling under the weather, this simple soup always comes to the rescue!

Stroganoff with Dill Cashew Cream

This is one of our favorite dishes - especially when we have dill growing in the garden! It's creamy and delicious and can be made vegan or ovo-vegan, depending on the pasta.

Serves 6-8  

• 2 tablespoons oil {sunflower or olive}

• 1/2 yellow or white onion {diced}

• 1 clove garlic {minced}

• 3 medium Portobello mushrooms {sliced into 1/4-inch-thick strips or large chunks}

• 1 head broccoli {chopped}

• Sea salt to taste

• 2 tablespoons {sprouted} chick pea {garbanzo bean} flour

• 1 to 1 1/2 C veggie broth

• 4 servings noodles of your choice {we prefer homemade grainfree pasta squares}

• Pepper to taste

Dill Sauce

Inspired by Vegan Cashew Cream Cheese from Eating Rules

• 1 C raw cashews

• 1/2 - 1 C spring water

• Juice of 1/2 lemon

• 1/2 T vinegar {red or white wine or apple cider}

• 1 T nutritional yeast {optional}

• 1/2 t fine grain sea salt

• 1 T Dijon mustard

• 2 T snipped fresh dill or 1 T dried dill

Boil salted water for noodles in a large pot.

In a large skillet, heat oil over medium-high heat. Add the garlic and onion and cook {stirring} until soft, {about 6 minutes}. Add the mushrooms; salt and sauté for a few minutes more.

In a blender, mix all ingredients {except dill}, adjusting salt for taste and water for thickness. Once cream cheese texture and yogurt consistency is achieved, add the dill and pulse until blended.

Add noodles to the boiling water in your pot and watch the clock for the 3 minute mark to add the chopped broccoli and blanch. If you’re using homemade pasta, add them together.

Back in the skillet, add flour to the mushroom mixture and stir until absorbed. Deglaze with the veggie broth until you have a creamy, thick sauce. Remove from heat and stir in dill sauce.

Drain noodle/broccoli mix and stir into mushroom/dill sauce mix. Season with salt and pepper and let rest for 5 minutes. Enjoy!

Grainfree Flour Mix

Inspired by Gluten Free Girl and the Chef's Gluten-Free Fresh Pasta.

This is a grainfree flour combination I've used for lots of baking and cooking adventures.

2/3 C {sprouted} garbanzo flour {3 oz}

2/3 C coconut flour {3 oz}

1/2 C arrow root {3 oz}

1 t psyllium husk flakes

Honestly, I do switch up the ingredients with almond, chia, lentil, black bean flours, etc., depending on what I have on hand. Stay tuned for more excellent combinations!

Grainfree Biscuits

Inspired by Traditional Food Adventure’s Grainfree Teething Biscuit

We keep a bunch of these in the freezer and toast them up for hummus tea sandwiches, sliders and breakfast. They are soft enough for new chewers and tasty enough for the whole family.

• 1 C coconut flour

• 1 C grainfree or glutenfree flour mix

• 1/2 C arrowroot powder

• 1 1/2 t sea salt

• 1/2 C almond meal, almond flour or chia meal

• 2 good eggs {get organic, humane, free range, grass-fed, and soy-free eggs here}

• 2+ C plain yogurt {1 1/4 C homemade coconut yogurt mixed with 3/4 C coconut water or almond milk}

• 1/3 C extra virgin coconut oil in liquid state

• 1/4 t baking soda *optional*

Mix flours, meals and salt in a bowl or mixer with a paddle to aerate. Add eggs and yogurt along with oil. Mix thoroughly. Dough should be stiff and moist {similar to Playdough}. Can add extra yogurt as needed to reach desired consistency and mix in baking soda {if using}. Let stand for 10 minutes or so to allow the coconut flour to expand.

Preheat oven to 350 degrees. Roll into biscuits, wetting your hands if the dough gets sticky. Place on a parchment-lined cookie sheet and bake for 20-25 minutes {until firm and golden brown on the bottom.

Store in the refrigerator or freezer and warm before serving.

Coconut Yogurt

From Noveau Raw's Young Thai Coconut Yogurt.

Exotic Superfoods has amazing young Thai coconuts shipped frozen for freshness. Thanks Amie Sue! 

By fermenting your probiotics, you're actually eating colonies of good bacteria rather than just colony forming units (CFUs). I think this gives them a better chance of surviving in the gut and also some delicious coconut fiber to eat while they're there.

• 2 cups             Young Thai Coconut Meat

• 3/4 cup           Warm Spring Water

• 2 T                 Coconut Nectar or Maple Syrup

• 1/4 t                Probiotic powder

Blend all ingredients in a clean blender. Pour into clean jars, leaving room for expansion (about half), and allow to ferment on the counter covered by a clean towel with a rubber band for 12 - 18 hours. Refrigerate.

You can sweeten this again after fermentation and add fruit, nuts or any embellishment you like. Enjoy!

Sprouted Chickpea Hummus

Inspired by Mediterranean Snacks Classic Hummus Dip

Great for picnics and get-togethers, this hummus is easy and delicious. Soaking and sprouting the beans reduces things like phytic acid, making your chick peas easy to digest and more nutritious.

• 1 C dried dried garbanzo beans (chick peas) - canned chick peas will work as well, no soaking needed.

• 1/3 C tahini (sesame seed paste)

• Juice of 1 - 2 lemons (to taste)

• 1 t sea salt

• 2 cloves garlic

• 1 T olive oil

• extra water or oil for texture

• embellishments like sundried tomatoes, herbs, green onions, olives, etc. (to taste)

• olive oil, paprika (smoked if you like) and toasted pine nuts for garnish

Soak your garbanzo beans for 12+ hours starting with hot water. This begins the sprouting process. The next day remove from water and rinse. Leave on counter or in fridge while sprouting. Rinse each day. Over the next 2-3 days you'll see tails sprout on the beans. How long you sprout is up to you. If you're using pre-sprouted beans, then just soak overnight.

Blend all ingredients in the food processor or blender. Add oil or water until your perfect consistency is reached. Add your embellishments and top with a drizzle of olive oil, a dusting of paprika {smoked is quite good}, and some toasted pine nuts. Enjoy with veggies, crackers, or baked lentil chips!

Atakilt wat

I've made some alterations, but the core recipe is from Iwaruna.com’s Atakilt Wat. Thank you for sharing it!

This simple combination of earthy and healing food will warm your heart and fill your belly.  Typically served with basmati rice or a flatbread like injera, we sometimes use socca as our bread and serve with pineapple beets.

• 3 T coconut oil

• 1 large onion {diced into 1/2 to 1 inch pieces}

• 3 cloves garlic

• 1/2 to 3/4 inch of ginger root {grated}

• 1/2 t turmeric powder

• 1 T tomato paste

• 1 pound green cabbage {about half a head} {cut into 1 to 2 inch chunks}

• 3/4 pound gold or red potatoes {peeled and cut into 1 inch chunks}

• 3/4 pound carrots {cut into 1 to 2 inch chunks}

• juice from 1 lemon

• sea salt {to taste}

Heat the oil in a large pot or iron casserole over high heat. Sauté the onion until translucent, about 10 minutes. Add the garlic and ginger, and stir for a minute or two until fragrant. Stir in the turmeric, tomato paste, cabbage, potatoes, carrots and salt. Cover, lower heat to medium-low, and cook until the thick vegetables have become tender, about 20 to 30 minutes. Stir every 5 to 10 minutes so that bits don’t stick and burn at the bottom of the pot. Adjust salt levels, if desired. Drizzle with lemon juice and let rest for 5 - 10 minutes before serving. Enjoy!

Sweet and Sour Cauliflower

This is a quick, Asian-inspired dish that helps to use up some kitchen items you may have left-over from other meals. Great with rice, cauliflower rice and beans.

• 3.5 T sesame oil

• 1/2 t Date Lady Balsamic Date Vinegar

• Sea salt to taste

• 3/4 C prepared marinara sauce

• 1/3 C apple juice

• half a head of cauliflower (chopped to large bite-sized pieces)

• other veggies (we've used radishes and onions)

• 1 T ume plum vinegar

• dulse to taste (optional)

Simmer oil, date vinegar, and salt in a preheated deep skillet. Add the veggies, cauliflower, marinara and apple juice. Simmer until the cauliflower is tender. Remove from heat and add ume vinegar and dulse (& salt) to taste. Let rest to mingle flavors. Enjoy

Rustic Soup

This soup is simple to make and the most hearty and warming thing you can eat during a cold spell. The one thing I am a stickler about is the carrot, celery and onion. The French call this Mirepoix (prounounced meer-pwah). ) It's classic and the most common French combination of onions, carrots, and celery, typically in a ratio of 2 parts onion to 1 parts each carrot and celery.) The flavors from this combination contribute to a satisfying and complex soup flavor.

Chopped Vegetables:

• Onion

• Carrot

• Celery

Choose from these or add your own:

• Broccoli

• Cauliflower

• Radishes

• Zucchini

• Celeriac

• Potatoes

• Mushrooms

Greens (whatever you have available; shredded or sliced into chuncks):

• Chard

• Kale

• Collard Greens

Chop enough to fill a stock pot midway.

• 1 Cup of Lentils, rinsed and soaked for a short time in hot water

• Olive Oil, Vegan butter

• Veggie broth (about 5 cups or so) You can find the recipe for homemade broth here or try Whole Foods 365 Brand of Vegetable Broth. It doesn't have peppers.

• Garlic (if desired)

• Dulse

• Sea salt (to taste)

• Black Pepper (to taste)

• Turmeric (as much as you can handle)

• Churna, Curry or Chili powder (just a dash)

• Lemon (optional)

After chopping veggies, add some oil to the pot and saute with the onions, garlic, mushrooms (if using) and drained lentils. Spice it up with turmeric and other spices and simmer for a couple minutes. Then add the carrots and celery. I usually stage all the veggies based on how long it takes them to cook and add them accordingly.

Pour broth over all the veggies and bring up to simmer. Season with salt, pepper and other spices until it tastes delicious. Cook for 20 min or so... When all veggies have softened to your liking, turn off the heat and let the soup rest. At the end you can squeeze some lemon (it makes the lentils taste a little bit like chicken), or top with olive oil or vegan butter (here are some good ones: Miyoko's and Nutiva's Butter Flavored Coconut Oil)

Enjoy! (Especially good with Simple Mills Almond Crackers)