Medley of Brussels sprouts, Squash and Beets with Hazelnuts4 medium size beets, tops trimmed (may use 8-10 smaller beets)1 ½ lbs Brussels sprouts, halved length1 ¼ lbs winter squash, or yams1/3 cup minced shallots or onions1/3 cup hazelnuts, finely chopped1 T fresh thyme, finely chopped3 garlic cloves, minced1 lemon, juiced1 tsp of honeysalt to tastePreparationPreheat oven to 350 F. Wrap beets in foil or place in a covered baking dish; bake until tender when pierced with a knife, about 1 hour. Cool. Peel; cut each beet in to 6-8 wedges.Cut the squash or yams into cubes and bake in the same way as the beets until just tenderSteam Brussels sprouts in a saucepan until crisp-tender, about 6 minutes.In a sauce pan place the honey, crushed garlic, shallots and lemon juice and sauté until the shallots are tender add the chopped hazelnuts and continue to lightly sauté for about 3 minutes.Mix all the vegetables together and in a serving dish or platter and toss with the hazelnuts mixture. Toss in the thyme. Serve hot or chilled.
Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
Thursday, November 5, 2015
Medley of Brussels sprouts, squash and beets with hazlenuts
Wild Rice & Quinoa Stuffing
Wild Rice & Quinoa Stuffing
Recipe By: Michael LaCharite
Serving Size: 12
Ingredients:
1 6 oz. pkg Wild Rice
1 cup Quinoa
8 tablespoons Vegan Butter
5 Celery Stalks, diced
1 Onion, large, chopped
1 pound Mushrooms, sliced
1 16 oz. pkg Pepperidge Farms Stuffing
2 Tablespoons Flaxseed, ground
1 1/2 cups Vegetable Broth
Directions:
1. Cook wild rice and quinoa according to package directions. Drain. Transfer to a large mixing bowl.
2. Mix flaxseed with 6 tablespoons of water and set aside.
3. In a large skillet over medium heat melt butter. Stir in celery and onions. Cook, stirring occasionally for 5-7 minutes or until vegetables are tender. Stir in mushrooms. Cook for 10 minutes or until mushrooms are soft, stirring occasionally. Add vegetables to rice mixture.
4. Stir in stuffing, toss lightly until well mixed. Stir in vegetable broth and flaxseed mixture and blend. Turn stuffing into a greased 3 quart casserole or into muffin tins. Bake, uncovered, in a 350℉ oven for 40 minutes or until golden brown.
Recipe By: Michael LaCharite
Serving Size: 12
Ingredients:
1 6 oz. pkg Wild Rice
1 cup Quinoa
8 tablespoons Vegan Butter
5 Celery Stalks, diced
1 Onion, large, chopped
1 pound Mushrooms, sliced
1 16 oz. pkg Pepperidge Farms Stuffing
2 Tablespoons Flaxseed, ground
1 1/2 cups Vegetable Broth
Directions:
1. Cook wild rice and quinoa according to package directions. Drain. Transfer to a large mixing bowl.
2. Mix flaxseed with 6 tablespoons of water and set aside.
3. In a large skillet over medium heat melt butter. Stir in celery and onions. Cook, stirring occasionally for 5-7 minutes or until vegetables are tender. Stir in mushrooms. Cook for 10 minutes or until mushrooms are soft, stirring occasionally. Add vegetables to rice mixture.
4. Stir in stuffing, toss lightly until well mixed. Stir in vegetable broth and flaxseed mixture and blend. Turn stuffing into a greased 3 quart casserole or into muffin tins. Bake, uncovered, in a 350℉ oven for 40 minutes or until golden brown.
Decontructed Green Bean Casserole
Decontructed Green Bean Casserole
Recipe By: Michael LaCharite
Serving Size: 8
Ingredients:
2 Onion, large, halved, thinly sliced
16 Mushrooms, halved
2 cups Mushroom Broth
1 tablespoon Bragg's Liquid Aminos
1 Tablespoons Olive oil
2 Celery Stalks, diced, finely
1 Garlic cloves, minced
3 tablespoons Earth Balance Butter
3 tablespoons Flour
1-1 1/2 cup Soymilk
1/2 teaspoon Thyme, fresh
1 1/2 pound Green Beans
1 teaspoon Panko Bread Crumbs
Directions:
1. Add thinly sliced onions to crockpot with 1/2 T olive oil and 1/2 t salt. Stir. Set on high and leave overnight or for at least 6 hours or until dark brown. Stir occasionally. These may be made ahead.
2. To a small pot add mushrooms, broth and liquid aminos. Cover and bring to a simmer. Simmer for 4-6 hours or until very tender, adding more broth as necessary to prevent drying out. These may be made ahead of time.
3. In a small frying pan, sauté celery in olive oil until tender. Add garlic and sauté 2 more minutes. Remove from pan and set aside. Melt butter in pan over medium heat. Stir in flour. Slowly stir in warmed soy milk and blend until smooth. (For more flavor add a teaspoon each of the onion and mushroom cooking liquids.) Stir until thickened. Add back in sautéed celery. Season with thyme and salt to taste.
4. Steam green beans just until slightly tender but not soft.
5. To plate, lay down a spoon of sauce, top with neat pile of green beans, arrange 4 mushroom halves on beans, top with caramelized onions, grind on fresh black pepper and sprinkle on panko crumbs.
Recipe By: Michael LaCharite
Serving Size: 8
Ingredients:
2 Onion, large, halved, thinly sliced
16 Mushrooms, halved
2 cups Mushroom Broth
1 tablespoon Bragg's Liquid Aminos
1 Tablespoons Olive oil
2 Celery Stalks, diced, finely
1 Garlic cloves, minced
3 tablespoons Earth Balance Butter
3 tablespoons Flour
1-1 1/2 cup Soymilk
1/2 teaspoon Thyme, fresh
1 1/2 pound Green Beans
1 teaspoon Panko Bread Crumbs
Directions:
1. Add thinly sliced onions to crockpot with 1/2 T olive oil and 1/2 t salt. Stir. Set on high and leave overnight or for at least 6 hours or until dark brown. Stir occasionally. These may be made ahead.
2. To a small pot add mushrooms, broth and liquid aminos. Cover and bring to a simmer. Simmer for 4-6 hours or until very tender, adding more broth as necessary to prevent drying out. These may be made ahead of time.
3. In a small frying pan, sauté celery in olive oil until tender. Add garlic and sauté 2 more minutes. Remove from pan and set aside. Melt butter in pan over medium heat. Stir in flour. Slowly stir in warmed soy milk and blend until smooth. (For more flavor add a teaspoon each of the onion and mushroom cooking liquids.) Stir until thickened. Add back in sautéed celery. Season with thyme and salt to taste.
4. Steam green beans just until slightly tender but not soft.
5. To plate, lay down a spoon of sauce, top with neat pile of green beans, arrange 4 mushroom halves on beans, top with caramelized onions, grind on fresh black pepper and sprinkle on panko crumbs.
Mushroom Gravy
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Recipe By: Happy Herbivore
Serving Size: 3
Yield: 1 Cup
Ingredients:
1/4 cup Nutritional Yeast
1/4 cup White Whole-Wheat Flour
1 cup Nondairy Milk
1 small onion, diced
8 oz. White Mushroom, thinly sliced
2 Tablespoons low sodium soy sauce
1 teaspoon Rubbed Sage (not powdered)
Directions:
1. Whisk nutritional yeast and flour together with nondairy milk and set aside.
2. Line a large frying pan with a thin layer of water and cook onion and mushroom over high heat until the mushrooms start to soften and turn brown and most of the water has evaporated.
3. Add milk mixture, soy sauce, and sage to the pan, stirring to combine.
4. Bring to a boil and continue to cook until thick.
5. Add salt and pepper to taste.
Cranberry Sauce
Cranberry Sauce
Recipe By: Michael LaCharite
Yield: 2 Cups
Ingredients:
2 cups Cranberries, fresh
1/2 cup Orange Juice, fresh pressed
1 tablespoon Orange zest
2 tablespoons Maple Syrup
Directions:
1. Bring cranberries, orange juice, and orange zest to a boil in a saucepan. Reduce the heat to medium-low and simmer for 5-10 minutes, or until the cranberries have popped and are soft but not mushy.
2. Turn off heat and stir in the maple syrup. Chill. Can be made in advance.
Recipe By: Michael LaCharite
Yield: 2 Cups
Ingredients:
2 cups Cranberries, fresh
1/2 cup Orange Juice, fresh pressed
1 tablespoon Orange zest
2 tablespoons Maple Syrup
Directions:
1. Bring cranberries, orange juice, and orange zest to a boil in a saucepan. Reduce the heat to medium-low and simmer for 5-10 minutes, or until the cranberries have popped and are soft but not mushy.
2. Turn off heat and stir in the maple syrup. Chill. Can be made in advance.
The Best Vegan Mashed Potatoes
THE BEST VEGAN MASHED POTATOES
Prep time Cook time Total time
10 mins 30 mins 40 mins
Ingredients
6-8 medium yukon gold potatoes (if large, cut in half)*
1.5 tsp sea salt,
5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)* 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
1/4 cup fresh chives for topping
Instructions
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium- high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives and measure your butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to
evaporate any additional water. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using
a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the
method I prefer as I don’t own a potato masher. I just make sure not to overmix.
Add in butter, garlic, salt and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers
will keep in the fridge covered for up to a few days.
Notes
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
Nutrition Information
Serving size: 1/4 recipe Calories: 232 Fat: 8.4g Saturated fat: 2.7g Carbohydrates: 37g Sugar: 3g Sodium: 900mg Fiber: 6.2g Protein: 3.3g
Prep time Cook time Total time
10 mins 30 mins 40 mins
Ingredients
6-8 medium yukon gold potatoes (if large, cut in half)*
1.5 tsp sea salt,
5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)* 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
1/4 cup fresh chives for topping
Instructions
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium- high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
While the potatoes are cooking, chop up your chives and measure your butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to
evaporate any additional water. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using
a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the
method I prefer as I don’t own a potato masher. I just make sure not to overmix.
Add in butter, garlic, salt and stir to combine. Taste and adjust seasonings as needed.
Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers
will keep in the fridge covered for up to a few days.
Notes
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
Nutrition Information
Serving size: 1/4 recipe Calories: 232 Fat: 8.4g Saturated fat: 2.7g Carbohydrates: 37g Sugar: 3g Sodium: 900mg Fiber: 6.2g Protein: 3.3g
Tuesday, November 27, 2012
Holiday Menu Ideas
For those of you who attend our Simple Abundance meetings and are interested in making healthy holiday meals this year, but aren't sure how to go about doing so, this post is for you. The following thirteen recipes are delicious vegan dishes to share with family and friends during this holiday season. Click on each link to take you to the corresponding recipe, and see the instructions below for a recipe printout. We hope you enjoy these dishes and have a wonderful time making memories. Happy cooking!
For a handy printout of all the recipes like the one below, click HERE. Then right-click both pages one at a time and save each of them to your computer. Print them out and keep them with your own holiday recipes.
For a handy printout of all the recipes like the one below, click HERE. Then right-click both pages one at a time and save each of them to your computer. Print them out and keep them with your own holiday recipes.
Special K Loaf
1 1/2 cup finely chopped onion
1 pkg. firm tofu, drained
3 Tbsp Bragg's Liquid Aminos
1/4 cup nuts, finely chopped
4 cups cereal, (I used Weetabix)
1 tsp salt
1 Tbsp chicken like seasoning
1 tsp sage
1 Tbsp onion powder
1/2 cup “Follow Your Heart” Vegenaise
(or see below for no-oil recipe)
Combine all ingredients and press into a 9x11 casserole dish. Cover and bake at 350˚F for 1 hour. Uncover the last 15 minutes.
Fat-free Vegenaise:
1 pkg. firm tofu
1/2 tsp dry mustard, optional
1 Tbsp lemon juice
1 tsp honey
1 tsp salt
Note: One box of Weetabix and one recipe of vegenaise is enough for two casseroles.
1 pkg. firm tofu, drained
3 Tbsp Bragg's Liquid Aminos
1/4 cup nuts, finely chopped
4 cups cereal, (I used Weetabix)
1 tsp salt
1 Tbsp chicken like seasoning
1 tsp sage
1 Tbsp onion powder
1/2 cup “Follow Your Heart” Vegenaise
(or see below for no-oil recipe)
Combine all ingredients and press into a 9x11 casserole dish. Cover and bake at 350˚F for 1 hour. Uncover the last 15 minutes.
Fat-free Vegenaise:
1 pkg. firm tofu
1/2 tsp dry mustard, optional
1 Tbsp lemon juice
1 tsp honey
1 tsp salt
Note: One box of Weetabix and one recipe of vegenaise is enough for two casseroles.
Gluten “Steaks”
1 cup gluten flour
2 Tbsp white flour (rounded)
1 cup cold water
Mix the flour and water until it makes a ball then elongate the mass into a roll. Put in the refrigerator for 20 minutes to rest. Cut into 1/4-inch slices (makes a patty size) and drop into the boiling broth. Simmer for 45 minutes.
Broth:
8 cup water
1/2 cup Bragg's Liquid Aminos
1/4 cup yeast flakes
1 whole onion
Optional:
Blend with the above ingredients in a blender:
3 cloves of garlic
1 inch of ginger
1 Tbsp honey
After the gluten steaks have simmered for 45 minutes, drain and reserve the broth for gravy if desired. Bread the gluten by dipping each one in nutritional yeast or fine bread crumbs. Bake on a greased cookie sheet until slightly crisp. Serve topped with sauteed onions and mushrooms.
Wild Rice Casserole
1 cup wild rice
1/2 cup brown rice
3 cups water
1 14-oz. can of tomatoes or juice
1 cup olives, chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced or (1 t. garlic powder)
1 4-oz. can mushroom pieces
1 2-oz. jar of pimentos
1/4 cup slivered almonds
1 cup grated vegan mozzarella cheese or vegan sunflower sour cream
2 tsp sea salt
Soak the wild rice in boiling water for 1-2 hours or even over night. Drain and rinse the wild rice and then place it, along with the brown rice, in a pan with three cups of water. Bring the rice to a boil and then reduce heat to low and allow the rice to cook for 30-40 minutes. Mix all ingredients together and place in a greased 9x11 casserole and bake for 30 minutes at 350˚F.
1/2 cup brown rice
3 cups water
1 14-oz. can of tomatoes or juice
1 cup olives, chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced or (1 t. garlic powder)
1 4-oz. can mushroom pieces
1 2-oz. jar of pimentos
1/4 cup slivered almonds
1 cup grated vegan mozzarella cheese or vegan sunflower sour cream
2 tsp sea salt
Soak the wild rice in boiling water for 1-2 hours or even over night. Drain and rinse the wild rice and then place it, along with the brown rice, in a pan with three cups of water. Bring the rice to a boil and then reduce heat to low and allow the rice to cook for 30-40 minutes. Mix all ingredients together and place in a greased 9x11 casserole and bake for 30 minutes at 350˚F.
Quinoa Bread Stuffing
1 cup quinoa
2 1/2 cups vegetable broth
2 bay leaves
1 yellow onion diced
1 bunch celery, chopped
4 cloves garlic minced
1 cup sliced mushrooms
2 Tbsp Bragg's Liquid Aminos
1 tsp thyme
1/2 tsp sage
1/2 tsp salt
6 slices whole wheat or multigrain bread cubed and toasted
1/2 cup chopped walnuts or pecans
2 cups vegetable broth
In a medium saucepan simmer quinoa in vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves. Pre-heat oven to 375˚F. In a large skillet, saute onions, celery, garlic and mushrooms in a small of water or veggie broth, till soft. Add seasonings, then add cubed bread and nuts toss until bread is coated well. Then add quinoa and stir again. Transfer to a sprayed casserole dish. Bake for 30 minutes. May be served with gravy.
2 1/2 cups vegetable broth
2 bay leaves
1 yellow onion diced
1 bunch celery, chopped
4 cloves garlic minced
1 cup sliced mushrooms
2 Tbsp Bragg's Liquid Aminos
1 tsp thyme
1/2 tsp sage
1/2 tsp salt
6 slices whole wheat or multigrain bread cubed and toasted
1/2 cup chopped walnuts or pecans
2 cups vegetable broth
In a medium saucepan simmer quinoa in vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves. Pre-heat oven to 375˚F. In a large skillet, saute onions, celery, garlic and mushrooms in a small of water or veggie broth, till soft. Add seasonings, then add cubed bread and nuts toss until bread is coated well. Then add quinoa and stir again. Transfer to a sprayed casserole dish. Bake for 30 minutes. May be served with gravy.
Garlic Red Mashed Potatoes
8 medium red potatoes, quartered
3 cloves garlic, peeled
1/2 - 3/4 cup sunflower sour cream
1/2 tsp salt
1/2 cup chives, sliced very thin
soy milk as needed to thin
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. (reserve water for gravy) Add the sunflower sour cream and salt to taste; mash and serve. Use soy milk as needed for desired consistency.
3 cloves garlic, peeled
1/2 - 3/4 cup sunflower sour cream
1/2 tsp salt
1/2 cup chives, sliced very thin
soy milk as needed to thin
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. (reserve water for gravy) Add the sunflower sour cream and salt to taste; mash and serve. Use soy milk as needed for desired consistency.
Sunflower Sour Cream
1/2 cup raw sunflower seeds
1/2 cup hot, cooked rice
3/4 cup water
1/4 tsp dill, optional
1 tsp salt
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 cup lemon juice
Combine all ingredients in a blender and blend until smooth. Place in refrigerator to chill.
Makes 2 cups.
1/2 cup hot, cooked rice
3/4 cup water
1/4 tsp dill, optional
1 tsp salt
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 cup lemon juice
Combine all ingredients in a blender and blend until smooth. Place in refrigerator to chill.
Makes 2 cups.
Homestyle Gravy
Place the following in a blender:
2 cups water
1/2 cup raw cashews, well rinsed
2 Tbsp nutritional yeast flakes
1 Tbsp Braggʼs Liquid Aminos
2 tsp onion powder
1/2 tsp vege-sal
1/2 tsp garlic powder
Blend till smooth, pour into a saucepan and cook over medium heat till thick. Serve over stuffing, potatoes, etc.
2 cups water
1/2 cup raw cashews, well rinsed
2 Tbsp nutritional yeast flakes
1 Tbsp Braggʼs Liquid Aminos
2 tsp onion powder
1/2 tsp vege-sal
1/2 tsp garlic powder
Blend till smooth, pour into a saucepan and cook over medium heat till thick. Serve over stuffing, potatoes, etc.
Brussels Sprout, Beet & Squash Medley
4 medium size beets, tops trimmed (may use 8-10 smaller beets)
1 1/2 lbs Brussels sprouts, halved length
1 1/4 lbs winter squash, or yams
1/3 cup minced shallots or onions
1/3 cup hazelnuts, finely chopped
1 Tbsp fresh thyme, finely chopped
3 garlic cloves, minced
1 lemon, juiced
1 tsp of honey
salt to taste
Preheat oven to 350˚F. Wrap beets in foil or place in a covered baking dish; bake until tender when pierced with a knife, about 1 hour. Cool. Peel; cut each beet in to 6-8 wedges. Cut the squash or yams into cubes and bake in the same way as the beets until just tender. Steam Brussels sprouts in a saucepan until crisp-tender, about 6 minutes. In a sauce pan place the honey, crushed garlic, shallots and lemon juice and sauté until the shallots are tender add the chopped hazelnuts and continue to lightly sauté for about 3 minutes. Mix all the vegetables together and in a serving dish or platter and toss with the hazelnuts mixture. Toss in the thyme. Serve hot or chilled.
1 1/2 lbs Brussels sprouts, halved length
1 1/4 lbs winter squash, or yams
1/3 cup minced shallots or onions
1/3 cup hazelnuts, finely chopped
1 Tbsp fresh thyme, finely chopped
3 garlic cloves, minced
1 lemon, juiced
1 tsp of honey
salt to taste
Preheat oven to 350˚F. Wrap beets in foil or place in a covered baking dish; bake until tender when pierced with a knife, about 1 hour. Cool. Peel; cut each beet in to 6-8 wedges. Cut the squash or yams into cubes and bake in the same way as the beets until just tender. Steam Brussels sprouts in a saucepan until crisp-tender, about 6 minutes. In a sauce pan place the honey, crushed garlic, shallots and lemon juice and sauté until the shallots are tender add the chopped hazelnuts and continue to lightly sauté for about 3 minutes. Mix all the vegetables together and in a serving dish or platter and toss with the hazelnuts mixture. Toss in the thyme. Serve hot or chilled.
Creamy Dill Dressing
1/2 cup cashews (or use half sunflower seeds)
1 cup water
2 Tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp dried dill (added after blending all other ingredients)
Blend until smooth (2-3) minutes. Add the 1 tsp dried dill and pulse to mix.
1 cup water
2 Tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp dried dill (added after blending all other ingredients)
Blend until smooth (2-3) minutes. Add the 1 tsp dried dill and pulse to mix.
Christmas Salad
1 pomegranate, peeled and prepared
1 cup seedless green grapes
1 cup seedless red grapes
1 granny Smith apple, cored and cut into bite sized pieces
1 red delicious apple, cored and cut into bite sized pieces
2 kiwis, peeled and cut into wedges
1/4 cup honey
1 tsp finely shredded lime peel
2 Tbsp lime juice
In a large bowl, combine the pomegranate seeds with the green and red grapes, apples and kiwi. In a small bowl, combine honey, lime peel, and juice. Pour honey mixture over fruit and toss to coat. Chill up to 2 hours before serving.
1 cup seedless green grapes
1 cup seedless red grapes
1 granny Smith apple, cored and cut into bite sized pieces
1 red delicious apple, cored and cut into bite sized pieces
2 kiwis, peeled and cut into wedges
1/4 cup honey
1 tsp finely shredded lime peel
2 Tbsp lime juice
In a large bowl, combine the pomegranate seeds with the green and red grapes, apples and kiwi. In a small bowl, combine honey, lime peel, and juice. Pour honey mixture over fruit and toss to coat. Chill up to 2 hours before serving.
Gingerbread Cake
1/2 cup raisins
1/2 cup chopped pitted dates
1 3/4 cups water
2 - 4 Tbs honey
1/2 tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp grated nutmeg
1/4 tsp ground cloves
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
About 1/4 cup chopped crystallized ginger (optional)
Combine dried fruits, water, honey, and spices in a large saucepan and bring to a boil. Continue boiling for 2 minutes, then remove from heat and cool completely. Preheat oven to 350˚F. When fruit mixture is cool, mix in dry ingredients, and crystalized ginger if desired. Spread into a nonstick or lightly oil-sprayed 9-inch square pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Can be served with hot applesauce.
1/2 cup chopped pitted dates
1 3/4 cups water
2 - 4 Tbs honey
1/2 tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp grated nutmeg
1/4 tsp ground cloves
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
About 1/4 cup chopped crystallized ginger (optional)
Combine dried fruits, water, honey, and spices in a large saucepan and bring to a boil. Continue boiling for 2 minutes, then remove from heat and cool completely. Preheat oven to 350˚F. When fruit mixture is cool, mix in dry ingredients, and crystalized ginger if desired. Spread into a nonstick or lightly oil-sprayed 9-inch square pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Can be served with hot applesauce.
Cranberry Relish
1 12-oz. package of fresh cranberries, sorted and washed
1 large orange with peel, washed and seeded
1 large apple, cored and chopped
1/2 cup apple juice
1/4 cup chopped dates
chopped nuts, optional
Place 1/3 of the fruit (about 2 cups) in a blender and whiz until finely chopped but NOT smooth. Pour into a bowl. Repeat until all the fruit is processed. Finally place the apple juice and dates in the blender and process until well mixed, then pour over the mixture. If you need a bit more sweetener, add a drop or two of Stevia. Great served with a holiday meal or on top of cereal for breakfast.
1 large orange with peel, washed and seeded
1 large apple, cored and chopped
1/2 cup apple juice
1/4 cup chopped dates
chopped nuts, optional
Place 1/3 of the fruit (about 2 cups) in a blender and whiz until finely chopped but NOT smooth. Pour into a bowl. Repeat until all the fruit is processed. Finally place the apple juice and dates in the blender and process until well mixed, then pour over the mixture. If you need a bit more sweetener, add a drop or two of Stevia. Great served with a holiday meal or on top of cereal for breakfast.
Old-Fashioned Pumpkin Pie
From “7 Secrets Cookbook” by Neva and Jim Brackett
1 3/4 cups cooked pumpkin (15-ounce can)
1/4 cup cornstarch
2 cups soy milk or 1 can coconut milk
1 tsp cinnamon
1/2 cup pitted dates
1/2 tsp ground ginger
1/2 cup honey
1/4 tsp ground cloves
1/2 tsp sea salt
Blend all ingredients in the blender until smooth. Pour into an unbaked pie shell and bake at 350°F for 1 hour.
Crust:
1/2 cup flour (whole wheat pastry, barley, or unbleached flour)
1/3 cup Almond Butter or 2/3 cup Brazil nuts
3/4 tsp kosher salt
1/2 cup quick oats
1/4 cup or more cold water
Place the flour and salt into a bowl. Add Almond Butter. With pastry blender, blend Almond Butter into flour until finely ground. Add oats and water. Mix gently with a fork. Add more water, if needed, for a soft but not sticky ball of dough. Roll the dough between two sheets of wax paper rolling dough from center edges, forming a 12-inch circle. Trim dough to 1/2 inch beyond edge of plate. Fold under extra dough and crimp edges.
1 3/4 cups cooked pumpkin (15-ounce can)
1/4 cup cornstarch
2 cups soy milk or 1 can coconut milk
1 tsp cinnamon
1/2 cup pitted dates
1/2 tsp ground ginger
1/2 cup honey
1/4 tsp ground cloves
1/2 tsp sea salt
Blend all ingredients in the blender until smooth. Pour into an unbaked pie shell and bake at 350°F for 1 hour.
Crust:
1/2 cup flour (whole wheat pastry, barley, or unbleached flour)
1/3 cup Almond Butter or 2/3 cup Brazil nuts
3/4 tsp kosher salt
1/2 cup quick oats
1/4 cup or more cold water
Place the flour and salt into a bowl. Add Almond Butter. With pastry blender, blend Almond Butter into flour until finely ground. Add oats and water. Mix gently with a fork. Add more water, if needed, for a soft but not sticky ball of dough. Roll the dough between two sheets of wax paper rolling dough from center edges, forming a 12-inch circle. Trim dough to 1/2 inch beyond edge of plate. Fold under extra dough and crimp edges.
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