3-4 red beets
1 cup pineapple juice
Slice beets and sauté with pineapple juice, de-glazing pan with more juice from time to time. Simmer until soft.
CANDIED SWEET POTATOES
Several sweet potatoes (peeled)
1 cup coconut sugar or brown sugar
1/3 cup vegan butter or coconut oil (chilled)
Slice the sweet potato. Cut the chilled butter or oil into squares or chunks. Layer the sweet potato, butter and sugar and bake until soft. Check at 35 –45 min.
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 Portobello mushrooms
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.
BRUSSELS SPROUTS WITH CRANBERRIES AND BALSAMIC GLAZE
Brussels Sprouts
Red Onion
Olive oil
Cranberries
Balsamic Crème
Sauté Brussels Sprouts with red onion and olive oil. Add cranberries to warm and drizzle with balsamic crème.
MASHED CAULIFLOWER
Serves 4
Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs like chives, dill or scallions.
1 head cauliflower
3-4 tablespoons vegan butter or butter flavored coconut oil
1 tablespoons extra virgin olive oil
Sea salt and ground black pepper to taste
Herbs for topping
Bring a large pot of salted water to a boil. Add cauliflower or 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 with a potato masher). Season with salt and pepper and serve.
CASHEW CREAM GRAVY
3 cups cashews, milled in blender (or almonds, soaked overnight)
2 cups Cremini and Shiitake mushrooms (sliced or chopped)
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
1 tbsp nutritional yeast
1 tbsp sea salt (to taste)
1 tbsp poultry seasoning
Dried or fresh sage
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 until you reach a smooth 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. You can also blend in the blender for a smoother gravy.
GARLIC MASHED POTATOES
Serves 4
8 medium potatoes·
a massive amount of garlic (if tolerant)
1 to 3 tablespoons extra virgin olive oil
½ tablespoon truffle oil *optiona
Sea salt and ground black pepper to taste
Bring a large pot of salted water to a boil. Add 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 to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth (or mash with a potato masher). Season with salt and pepper and herbs to serve.
Veggie Thanksgiving 2021
People tend to ask what we eat as a vegan and gluten-free family for Thanksgiving. While we do eat eggs from a local farm to help make gluten-free baked goods, most if not all these recipes can be made without eggs. Our preferred egg replacer is from Ener-G.
Search Here for Recipes
Featured
Veggie Thanksgiving 2020
You may be wondering why our Thanksgiving recipes have no photos. Well, usually we host Thanksgiving and that entails quite a bit of running around. This year we paired down a bit, so some pictures will soon start arriving in these recipes… but for now, here’s how to make them.
THANKSGIVING MENU 2020
STARTERS
Garnish Tray with a Mixture of Olives, Garlic Mushrooms, Marinated Artichokes, Sweet Gherkins & Cornichons
(Blue Hubbard) Butternut Squash Soup
MAIN COURSE
Quorn Meatless Roast (frozen)
Chebe Gluten-Free Cheese Rolls (boxed)
Simple Mills Almond Bread (boxed)
Miyoko’s Cultured Vegan Butter
Seared Portobello Spears
Garlic Mashed Potatoes
Shiitake Cashew Cream Gravy
Brussels Sprouts with browned butter and onions
Corn (frozen)
Gf vegan Macaroni and Cheese (frozen)
Gingered cranberry sauce with pomegranate pear pudding
DESSERT
GF Brownies (boxed) Thanks Grandma Gloria!
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 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!
TRUFFLE MASHED POTATOES WITH CAULIFLOWER
Serves 4
Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped herbs (fresh chives)
× 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 (if tolerant)
× 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.
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.
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.
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
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
Portobello French Bean Casserole
Ginger Orange Cranberry Sauce with Candied Ginger
DESSERT
Pumpkin Pie
Selection of Teas
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
Preheat oven to 350 degrees F
Place eggs in food processor
Slice apple and blend with eggs and 1/4 cup water
Add dates, sugar, vanilla and bananas and blend
In a separate bowl, sift or mix together baking soda, baking powder, flours, spices and Pamela’s baking binder (if using)
Fold into the wet mixture (or just blend it in with the food processor)
Bake in the oven for 50-55 minutes in a baking pan (shorter time for muffins - start at 20 minutes and test for doneness)
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
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.
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.
Tomato Soup
From Martha Stewart’s Tomato Soup
Martha got it right with this soup recipe. Once you make this simple soup yourself, you’ll agree that buying tomato soup in a can is a shame. Plus you get the added benefit of adding as much (or little!) salt as you like, but if you’re making it for nostalgic reasons, you might as well add all two teaspoons. Let’s face it – some of us were raised on the canned stuff.
If you want to feel good about your salt, try Himalayan sea salt. It’s said to contain 84 minerals and be free of the toxins and pollutants currently rising in our oceans and seas because it started its natural drying process 250 million years ago. But anything's better than table salt, which is just overly-processed chemicals.
Try this soup with a delightfully simple gluten-free grilled “cheese”! Seen here with bread from Rose’s Bakery in Evanston and vegan “cheese” from The Dill Pickle.
New Development!
If you chill on the reheating of this soup, it makes a fantastic gazpacho. Top with some fresh basil and you're ready to go on a hot summer day!
Makes 6 cups
5 - 6 T coconut oil
1 medium yellow onion {chopped}
2 cloves garlic {chopped}
24 ounces jarred {aka. canned} plum tomatoes
3 cups veggie broth
1 - 2 t sea salt to taste
1/4 t freshly ground black pepper
1 t nutritional yeast {optional}
dash turmeric {optional}
Melt oil in a large saucepan over medium-low heat. Add onion, garlic and turmeric, and cook (stirring) until onions have softened (about 15 minutes). Add tomatoes, veggie broth, salt, pepper and yeast, and bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft (10 to 20 minutes).
Working in batches, transfer soup to a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra broth to thin. Let rest for 5 minutes before serving. Enjoy!
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!
Superfood Brownies
Inspired by Sweetly Raw's Raw Triple Chocolate Brownies
Make treats that work for your body! Loaded with brain-friendly coconut oil, heart-friendly nuts and alkaline dates, these brownies are sweetened with superfood lucuma powder and coconut nectar, both low-glycemic and raw. No baking or grains needed!
I use carob powder to reduce the amount of stimulants like theobromine and caffeine from the chocolate. You can use all carob or all dark chocolate, depending on your needs. Both are considered anti-inflammatory. Lucuma powder is made from a fruit native to Peru. It tastes like caramel and is packed with vitamins, minerals and antioxidants. Not only is this sweetener low on the glycemic index, it also helps the body to regulate blood sugar and is anti-inflammatory.
Brownie Base
Double for a thicker brownie.
1 C almonds
1/2 C pecans, walnuts or macadamia nuts
1 C dates {pitted}
1/4 C cacao powder
1/4 C carob powder
3/4 t alcohol-free vanilla
1/8 t sea salt
1 t water (or as needed)
Grind the almonds into fine crumbs in the food processor. Chop the dates and add with the rest of the nuts, salt and powders. Grind until blended. Add the vanilla and water (a bit at a time), and pulse, watching for the dough to start sticking together. Press the mixture together and if it holds, press into an 8x8 pan lined with plastic wrap or coated with coconut oil. If not, add more water. Set aside in the fridge and make the frosting.
Frosting
1/2 C coconut butter {melted}
6 T coconut oil {melted}
1 - 2 T coconut nectar (depending on your taste)
2 T lucuma powder
2 T cacao powder
2 T carob powder
7 T hot water
1/2 t alcohol-free vanilla
Pinch of sea salt
Melt the coconut butter and oil in the toaster oven or in a jar in a bowl of hot water. Blend all ingredients until smooth and creamy in a high speed blender. Add the coconut nectar last to adjust for sweetness.
Spread over the brownie base. Chill in the fridge for at least 1 hour.
Lucuma Caramel Frosting
3 T coconut butter {melted}
3 T coconut oil {melted}
1/3 C hot water
1 T cashews {ground}
2 T lucuma powder
1/2 t alcohol-free vanilla (optional)
1 t coconut nectar (optional)
Pinch of sea salt
Add the water and the cashew powder to the blender and blend into cashew milk. Blend in the rest of the ingredients until creamy and smooth and sweeten to taste. Layer on top of chilled brownies with frosting. Let rest in the fridge for a while and then cut into squares and enjoy with your favorite cup of tea!