Mashed Cauliflower “Potatoes”
4 cups organic cauliflower florets
2 tbsp. organic butter
Pinch of sea salt and freshly ground black pepper
Chop the cauliflower into about eight pieces. Steam until soft. Add the butter. Purée in a food processor or mash by hand. Season with sea salt and pepper. Serves 4.
Lentil & Sweet Potato Stuffing
½ cup organic wild rice
1 cup water
2 organic garlic cloves, crushed
1 organic onion, chopped
12 organic mushrooms, chopped in half
1 cup organic lentils
2 cups organic, low-sodium vegetable stock
3 organic sweet potatoes, diced
2 tsp. ground cumin
2 tsp. ground cilantro
4 tbsp. organic parsley, chopped
2 tbsp. extra-virgin cold-pressed olive oil
1 tsp. inulin
Preheat oven to 400ºF/200ºC. In a medium saucepan, add the stock and lentils. Bring to a boil. Reduce heat to a simmer until lentils are tender (about 25 minutes). Add sweet potatoes and cook for another 5 minutes. In another saucepan, add the wild rice (rinsed) and water. Bring to a boil. Reduce heat and simmer for 30 minutes until rice is tender. Heat oil in a frying pan over medium heat. Add onions, garlic, mushrooms, cumin and cilantro and cook until onions are soft. In a large bowl, combine the rice, lentils, mixture of garlic, onions, mushrooms and spices. Mix well. Place in a baking pan and bake at 400ºF/200ºC for 30-40 minutes until lightly browned. Sprinkle inulin into the mixture and mix well before serving. Makes 6 servings.
Cinnamon Carrot Soup
2 bunches medium organic carrots (about 10)
1 tsp. ground cinnamon
2 cups organic low-sodium chicken stock
2 tbsp. extra-virgin cold-pressed olive oil
1 cup non-GMO soy milk
1 small organic onion, chopped
1 organic celery stalk, chopped
Pinch of sea salt and pepper
Preheat oven to 400ºF/200ºC. Peel carrots and chop into 1” pieces . Place oil in a roasting pan. Add onion, cinnamon, celery, and onion. Toss vegetables together to mix. Roast for 20-30 minutes or until vegetables are soft. Place the vegetables in a food processor, add chicken stock and blend. Gradually mix in soy milk and blend well before serving.
Quinoa Pilaf with Peas and Almonds
3 cups organic low-sodium vegetable stock
1.5 cups organic quinoa (soaked for at least 1 hour and rinsed)
3-4 green onions, thinly sliced
1.5 cups organic frozen green peas
2 tbsp. extra-virgin cold-pressed olive oil
Sea salt to taste
Sea vegetables (nori, dulse, or kelp) to taste
1/3 cup slivered or sliced almonds
Bring the stock to a simmer in a large, heavy saucepan. Rinse quinoa well in a fine sieve. Stir quinoa into boiling water. Add onions and sea vegetables. Cover and cook at a gentle simmer until all water is absorbed (about 15 minutes). Stir in peas and olive oil. Season with sea salt. Transfer pilaf into a serving bowl and scatter the almonds over top. If desired, lightly toast the almonds.
Sweet Brown Rice Pilaf
2 cups organic brown rice, rinsed
4 cups water
½ cup organic peas, fresh or frozen
1 cup raw organic peanuts (hulled)
½ cup organic apricots, finely chopped
½ cup organic raisins
Sea vegetables to taste
In a medium saucepan, bring water to a boil. Add the rice. Drop in some sea vegetables and cover. While rice is cooking, lightly roast the peanuts in the oven or stovetop. If peas are frozen, steam until thawed. When rice is cooked, mix in the peanuts, apricots, raisins and peas. Mix well. Serve hot or cold.
Scalloped Potatoes
4 medium organic potatoes, peeled and thinly sliced
1.5 cups almond or organic soy milk
2 tbsp. whole wheat flour (or any flour)
1 tsp. sea salt
1 organic garlic clove, crushed
½ tsp. cayenne pepper
1 medium organic onion, chopped
1 tsp. inulin
Preheat oven to 350ºF/180ºC. In a saucepan, combine almond or soy milk, flour, salt, garlic and cayenne. Cook over medium heat until the sauce thickens. Add the onions. Layer a casserole dish with half of the potato slices. Spoon half of the sauce over the potatoes. Sprinkle the inulin overtop. Repeat the process with the remaining potatoes and sauce. Cover and bake for 65 minutes.
Mixed Holiday Nuts
1 tbsp. organic butter
½ cup Sucanat
¾ cup almonds
¾ cup pecans
¾ cup walnuts
¾ tsp. sea salt
¼ tsp. ground cinnamon
1 tsp. vanilla extract
Extra-virgin cold-pressed olive oil in an oil-spray canister
Lightly spray a baking sheet with oil and set aside. In a saucepan, melt the butter. Add the Sucanat and salt, and stir until the mixture begins to caramelize (about 10 minutes). Remove from heat and add vanilla, almonds, pecans, and walnuts. Stir until the nuts are coated, and transfer to a baking sheet. When cooled, break apart. Store in an air-tight container.
Vegan Eggnog
2 packages (10.5 oz) of organic silken tofu (reduced fat preferred)
2 cups low-fat non-GMO soy beverage, rice milk or almond milk
2/3 cup Sucanat or ½ cup honey
¼ tsp. sea salt
1 cup cold water
1 cup rum or brandy
4.5 tsp. vanilla extract
20 ice cubes
Nutmeg, freshly grated
Place the crumbled tofu and the “milk” in a blender with the Sucanat and sea salt. Blend until very smooth. Pour into a large bowl or pitcher. Whisk in the water, rum or brandy, and vanilla. Mix well, cover, and refrigerate until serving time. To serve, blend half of the mixture in the blender with half of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top. Serves 10.
