God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!
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November & December -- Holiday Foods

November and December are months when families get together and share wonderful experiences.  Food tends to be the focus of these events.  Many times we come away from the events realizing we ate foods that were not necessarily healthy.  We stand on the scale and are shocked at the results.  Be brave and try some vegan/vegetarian holiday foods!!  

​Green Bean Casserole is a popular dish.  There is a redo of that recipe under August--Green Beans.  Also try the baked sweet potatoes in coconut oil under January 2015.  Check it out.

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APPETIZERS

Pumpkin Spice Cream Cheese Spread  (adapted from treehugger.com)

Ingredients:

• 1 8oz package low fat cream cheese, softened to room temperature
• ½ cup pumpkin puree’
• 1 Tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp allspice or ground cloves
• Sprinkle of nutmeg
• ½ tsp pure vanilla extract

Directions:

1. Mix the softened cream cheese, pumpkin and sugar until smooth.  Add the spices and vanilla and mix well.
2. Cover and refrigerate for about an hour to let it firm up and let the spices take hold for a nice flavor.

Use on apple slices, bagel bits, or crackers.

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Guacamole Hummus   (adapted from Marthastewart.com)

Ingredients:

• 1 can (15.5 oz) chickpeas, rinsed and drained
• 3 cups fresh cilantro leaves
• 1 garlic clove, chopped
• 1 ripe avocado, roughly chopped
• 3  Tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• Coarse salt and ground pepper
• Lemon wedges
• Tortilla chips

Directions:
In a food processor, combine chickpeas, cilantro, garlic, and avocado.  Process until finely chopped.  With machine running, add olive oil in a slow, steady stream, then add lemon juice, and then add water, 1 Tbsp at a time, until mixture is smooth.  Season to taste with salt and pepper.  Serve with lemon wedges and tortilla chips.

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Cranberry Feta Pinwheels  (adapted from tasteofhome.com)

Ingredients:

• 1 carton (8oz) whipped cream cheese, softened
• 1 cup (8oz) crumbled feta cheese
• ¼ cup finely chopped green onions
• 1 package (5oz) dried cranberries
• 4 flour tortillas (10 inches)

Directions:
In a small bowl, combine the cream cheese, feta cheese and onions.  Stir in cranberries.  Spread about 12 cup mixture over each tortilla and roll up tightly.  Wrap with plastic wrap and refrigerate for at least 1 hour.  Cut each roll-up into 10 slices.  Yield:  40 appetizers.

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Spicy Toasted Garbanzo Beans and Pistachios   (from Bon Appetit)

Ingredients:

• 2 15.5 oz cans garbanzo beans (chickpeas), drained
• ¼ cup corn oil
• 1 tsp coarse sea salt
• 1 tsp ground cumin
• 1 tsp ground black pepper
• ½ tsp cayenne pepper
• 1 cup shelled raw pistachios
• 2 tsps fresh thyme leaves

Directions:
Preheat oven to 400 degrees F.  Toss garbanzo beans with next 5 ingredients in medium bowl.  Transfer mixture to rimmed baking sheet.  Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes.  (Can be made 4 hours ahead.  Keep at room temperature.)
Stir pistachios and thyme into garbanzo mixture.  
Bake until beans and pistachios are crunchy, about 12 minutes.  Transfer mixture to bowl and serve warm.

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SIDE DISHES

​Potato Fennel Gratin  (from Native Food Celebration Cookbook)

Potatoes and Fennel:

• 2 pounds Yukon gold potatoes
• 2 Tbsp olive oil
• 2 bulbs fresh fennel, sliced thinly lengthwise
• 1.2 cup yellow onion, sliced thinly
• ½ tsp sea salt
• ½ tsp pepper

1. Preheat oven to 350 degrees F
2. Fill a pot with enough water to cover potatoes.  Boil potatoes for 30 minutes,  Drain, cool, peel and set aside.
3. Heat olive oil in skillet.  Add sliced fennel, onion, ½ tsp salt and white pepper.  Saute slowly until golden brown and caramelized, then remove from heat.

Creamy Cashews:

• 2 cups raw cashews, soaked in 2 cups hot water for 20 minutes
• 2 cups water
• 2 cloves garlic
• 1 tsp salt
• 1 whole lemon zested

1. Drain the water from soaking cashews.
2. Blend cashews, water, garlic, salt and lemon zest in a blender until creamy.

Assembly

• 1 recipe potatoes and Fennel
• 1 recipe creamy cashews
• ¾ cup thinly sliced apples
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 cups breadcrumbs
• ¼ tsp salt

1. Thinly slice potatoes into rounds, place in a bowl and toss with creamy cashews
2. Layer one half of the potatoes so they are slightly overlapping in a 9 X 13 inch pan, then top with fennel-onion mixture and spread evenly.
3. Place apple slices on top of fennel-onion mixture.
4. Layer the rest of the potatoes on top, scrape all of the cream carefully with the potatoes
5. In a skillet, heat olive oil and add minced garlic.  Remove from heat when lightly browned and add breadcrumbs and salt.  Mix well.
6. Top entire dish with breadcrumbs and bake for 40-50 minutes

Serves: 8-10

This sounds complicated but actually is easy.  My family loved this dish at Thanksgiving dinner!

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Brussels Sprout Hazelnut Salad  (Native Food Celebration Cookbook)

Ingredients:

• 1/1/2 lbs Brussels sprouts
• 6 cups water
• 1 Tbsp sea salt
• ¼ cup sunflower or olive oil
• 2 Tbsp shallots, peeled and chopped
• 2 Tbsp Dijon mustard
• 2 Tbsp whole grain Dijon
• 2 Tbsp apple cider vinegar
• 2 Tbsp orange juice
• 2 Tbsp orange zest
• 2 Tbsp maple syrup
• ½ tsp salt
• 1 cup hazelnuts, toasted, slightly chopped (or raw macadamia nuts)

Directions:

1. Wash and trim ends from the Brussels sprouts.
2. Bring 8 cups of water with 1 Tbsp salt to a boil.
3. Add Brussels sprouts and cook for 4 minutes
4. Drain and let dry
5. Thinly slice Brussels sprouts by hand or by food processor after cooled.
6. In a blender, puree 1/4 cup oil with the shallot.  Then pour into bowl and whisk in the rest of the ingredients (except nuts).
7. Toss dressing with sliced Brussels sprouts and top with toasted hazelnuts or macadamia nuts.
8. Serve warm or cold

Serves: 6-8

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Holiday Stuffing - Marilyn’s Recipe
Ingredients:

• I box Mrs. Cubbison's Stuffing (can use cornbread or bread)
• ½ cup to 1 cup butter (can substitute coconut oil)
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 1 package Morning Star Farm Breakfast Links (cut in small pieces)
• 1 can creamed corn
• ½ to 1 cup pine nuts
• 1 cup dried cranberries (craisens)
• 1 cup water
• ½ cup orange juice

Directions:

1. Empty stuffing into a large bowl
2. Melt butter (coconut oil) into a fry pan and add celery, onion and links.  Cook until onions are translucent.  Add to the stuffing.
3. Add the creamed corn, pine nuts, dried cranberries, water and orange juice.  Mix well
4. Put mixture into a 9X13 inch pan
5. Bake at 350 degrees for about 45 minutes or until top is browned.  Serve warm.​

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GRAVIES
​
Simple Gravy   (adapted from 7 Secrets Cookbook)

Ingredients:

• 1 cup raw cashew nuts
• 1 tsp salt
• 2 tsps onion powder
• 1 tsp garlic powder
• 1 Tbsp Chicken-Like or Beef-Like Seasoning
• 1 Tbsp Bragg Liquid Aminos (omit for chicken like gravy)
• 2 Tbsps nutritional food yeast flakes
• 3 Tbsps flour
• 4 oz. can mushrooms after blending, or blend for 1 second just to hop coarsely (optional)
• Water to make 4 cups total mixture

Directions:

1. Place all ingredients in blender and blend on high for about 2 minutes until smooth.
2. When the mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan.  Bring to a boil, stirring constantly as it thickens to keep at from lumping.  As soon as it thickens, remove from heat and serve.

Walnut-Portobello Gravy  (ChefMarkAnthony.com)
​
Ingredients:

• 5 medium Portobello mushrooms chopped
• 1 cup walnuts
• ½ cup diced onions
• 2 Tbsp olive oil
• 1 cup vegetable stock
• 2 cloves garlic, minced
• Salt and pepper to taste
• Extra water, if needed
• ¼ cup tamari (soy sauce) or to taste
• ¼ cup olive oil, or as needed
• ¼ cup nutritional yeast

Directions:

1. Saute the mushrooms, walnuts, and onions in the olive oil for 4-5 minutes.
2. Add the vegetable stock and simmer until the walnuts are tender, about 10 minutes.
3. Remove from the heat and cool for 5 minutes.
4. Place all the ingredients in a blender and blend until smooth.

Makes 4-6 servings.

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ENTREES

Butternut Squash “Meatloaf”  (adapted from jerryjamesstone.com)

• ½ cup cooked black beans
• 2Tbsp olive oil
• ½ cup diced onion
• 4 garlic cloves, minced
• 1 carrot, shredded
• 1 celery rib, diced small
• ½ green apple, diced small
• 2 tsps Italian seasoning
• 2 cups cooked and pureed butternut squash
• ½ cup cooked quinoa
• 2 Tbsp flax meal
• 1 Tbsp chopped walnuts (optional)
• 2 beaten eggs (or 2 Tbsp oat flour for vegan option
• ½ cup panko breadcrumbs
• 2 tsps sea salt

Cranberry Glaze

• ½ cup fresh cranberries
• ¼ cup ketchup
• 2 Tbsp brown sugar
• 1 tsp Sriracha sauce
• 1 clove garlic, minced

Directions:  
Preheat oven to 350 F.  Place cranberries on a small baking sheet & roast for about 15 minutes.
Warm oil in a fry pan over medium-low heat; add onion and garlic.  Cook until onions are translucent, about 5 minutes.  Add carrot, celery and cook for 5 minutes.  Add apple and Italian seasoning, and cook for about 3 minutes.
In a large mixing bowl, combine squash, cooked veggies, black beans, quinoa, walnuts, egg, breadcrumbs and salt.  Mix with hands until well combined.  Transfer mixture to a parchment lined 9X5 inch loaf pan, smoothing out with a spatula to remove air bubbles.

Prepare the cranberry glaze:  Puree the roasted cranberries,ketchup, brown sugar, Sriracha sauce and garlic until smooth.  Spoon cranberry glaze over top of loaf until fully covered.
Bake the loaf for 45 minutes.  Remove from oven and let cool for 5 minutes before removing from pan.
Makes 8-10 servings.

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Falafel Mushroom Loaf  (adapted from epicurious.com)

Ingredients For Meatloaf

• Nonstick vegetable cooking spray
• 2 ½ lbs white mushrooms mixed with baby portobello mushrooms
• 1 medium onion coarsely chopped
• 2 garlic cloves, peeled and smashed
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cardamom
• 2 Tbsp olive oil, divided
• 1 15oz can chickpeas, rinsed, drained
• 1 large egg
• ¾ cup chickpea flour
• ¾ cup coarsely chopped cilantro
• ½ cup coarsely chopped parsley
• 2 tsp kosher salt

Ingredients for the Tahini Sauce:

• 1 clove garlic, peeled
• ½ cup tahini
• 5 Tbsp fresh lemon juice (from about 2 lemons)
• 1 tsp kosher salt

For serving:

• 1 pomegranate, seeds reserved
• 2 Tbsp coarsely chopped mint
• 2 Tbsp coarsely chopped parsley

Directions:
Meatloaf:  Preheat oven to 350 F.  Lightly coat a 9X5 loaf pan with cooking spray.
Pulse mushrooms, onion, garlic, and spices in a food processor, scraping down sides as needed, until coarsely chopped.  30-45 seconds.  Transfer to a large bowl.
Heat oil in a large skillet over medium-high.  Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes.  Transfer to another large bowl; repeat with remaining mushroom mixture.  
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture.  Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much.  Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes.  Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
Tahini Sauce:  While meatloaf cools, puree garlic, tahini, lemon juice, salt and ½ cup water in food processor until very smooth.
Serve the meatloaf:
Slice meatloaf into 2” pieces and transfer to a platter.  Top with Tahini Sauce, pomegranate seeds, mint and parsley.
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead.  Keep both chilled.

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DESSERTS

Pear Cranberry Upside Down Cake   (adapted from Native Food Celebration Cookbook)
Ingredients:

• ½ cup brown sugar
• ¼ cup butter or margarine
• ½ up pecan halves
• 3 whole Bartlett Pears
• 2 Tbsp butter or margarine
• 1 ½ cups fresh cranberries
• 1 ½ cup unbleached flour
• 2 ½ tsp baking powder
• ½ tsp sea salt
• ⅓ cup safflower or sunflower oil
• ½ cup organic sugar
• 7 oz. silken tofu, firm
• 1 whole orange zested
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350F
2. Use a fork or your fingers to mash brown sugar and ¼ cup butter into the bottom of a 9” round baking pan
3. Place pecan halves randomly on bottom
4. Peel pears, slice in quarters and remove core, then slice into eighths
5. Heat 2 Tbsp butter in skillet and saute for 1-2 minutes on each side.
6. Arrange sauteed pears on bottom of baking dish.
7. Pour cranberries evenly over top of pears and make sure to fill the gaps between pear slices with cranberries.
8. In a bowl, mix together the flour, baking powder and salt.
9. Puree the rest of the ingredients in a blender.
10. Mix liquid into dry ingredients and spoon batter evenly over parts.
11. Bake for 45-50 minutes
12. Let cool, then invert on serving plate and gently tap to loosen cake.​

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Blackberry, Apple & Gingerbread Crumble   (wallflowerkitchen.com)
Ingredients:
Filling

• 2 apples peeled and cubed
• 1 cup blackberries
• 1 Tbsp coconut sugar or brown sugar
• 3 Tbsp water

Crumble

• 1 ½ cup ground almonds (almond flour)
• 3 Tbsp olive oil
• 1 tsp blackstrap molasses
• 1 Tbsp coconut sugar or brown sugar
• 1 ½ tsp ground ginger
• 1 tsp pumpkin pie spice mix
• ¼ tsp salt

Instructions:

1. Preheat oven to 350 F
   
2. Add the fruit, sugar and water to saucepan.  Simmer for 5-8 minutes until soft
   
3. Meanwhile, make the crumble by adding all the crumble ingredients, except the oil and mix together.  Add the oil, a tablespoon at a time, until the mixture begins to clump together.
   
4. Once the fruit is soft, add to a baking dish and top with the crumble mixture.
   
5. Bake for 8-10 minutes until the topping is crisp and golden.
   
6. Serve with a scoop of coconut milk ice cream and enjoy!
   

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