Archive for November, 2011
Tired of the same side dishes? Want something more creative than opening a package of frozen vegetables? This quick and simple stir fry of just a few ingredients will really brighten your plate. Sweet and Sour Red Cabbage Stir Fry pairs well with many different dishes but is very nutritious on it’s own.
- 1 large red onion
- 1 head red cabbage (about 6 cups shredded)
- 2 bunches bok choy (about 4 cups chopped)
- 3-4 tbsp neutral flavor oil (I used sunflower oil)
- 4 tbsp All Natural Fig Spread (if you haven’t made this you could use also use a plum spread. Bionaturae and St. Dalfour make a no sugar spread) *see notes*
- 4 tbsp balsamic vinegar
- Peel and then cut the onion in half. Slice the halves into thin half moon slices. Cut the cabbage and bok choy into thin shreds.
- In a large skillet heat 3 tbsp oil on high until very hot. Add the onions and stir fry until soft and beginning to brown.
- Add the cabbage (add more oil if the skillet seems too dry) and stir fry for 3-4 minutes before adding the bok choy. Continue to stir fry until the cabbage is soft but still slightly crisp and the bok choy has wilted.
- In a small bowl mix the fig spread and the vinegar.
- Pour the sauce over the vegetables and toss together until combined. Heat until the sauce begins to bubble.
- Remove from heat and serve.
Makes about 6 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 191, Cal. from Fat: 83, Total Fat: 9g, Sat. Fat: 1g, Carbs: 26g, Fiber: 4.7g, Sugars: 18g, Protein: 3g, Sodium: 62mg, Chol: 0mg
If using store bought fruit spread you will want to add a pinch of cinnamon and nutmeg or if you want to go with a more savory flavor try adding some crushed caraway or fennel seed to the store bought fruit sauce.
This dish is actually better after it sits for a while and the flavors meld together.
I’ve said it before and I’ll say it again. We love pancakes around here and will eat them for any meal! I went a little bit ‘Glee’ here but instead of a song mash up I did a food mash up and combined pancakes and pizza and ended up with this delightfully spicy waffle that is even more delightful when dipped into pizza sauce. You don’t need delivery for this pizza just heat up the waffle iron and have yourself a pizza party!
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup soy milk
- 2 tbsp olive oil plus a little to spray on the waffle iron
- 1 tbsp raw honey or coconut nectar
- 1/4 cup Daiya cheese, shredded
- pizza sauce for dipping
- Spray a waffle iron with a little oil and preheat.
- In a small dish mix the flax with the water and set aside.
- In a large bowl whisk together the flour, baking powder, salt, oregano, basil, garlic and onion powder.
- Stir in the milk, oil, honey and flax mixture until combined.
- Mix in the cheese.
- Pour batter into the waffle iron in the amount recommended by your iron’s manufacturer.
- Cook until the steam stops and remove the waffle from the iron onto a plate.
- Cut into strips if desired and serve with warm pizza sauce.
Makes 4 large (4 x 6) waffles.
Serving size 1 waffle.
Nutrients per serving (waffle only): Calories: 245, Cal. from Fat: 112, Total Fat: 12g, Sat. Fat: 1.8g, Carbs: 30g, Fiber: 5g, Sugars: 1.75g, Protein: 4.3g, Sodium: 809mg, Chol: 0mg
Waffles are best eaten right away but can be stored in the refrigerator for 1-2 days and reheated in the microwave or toaster oven. If heated in the microwave they will be soft but the oven will make them a little crispier. The waffles can also be frozen and reheated as directed above.
Some people think Paula Deen is crazy. After all the lady happily drinks melted butter and some of her favorite recipes, Butter Popsicles, Gooey Butter Cake and Deep Fried Butter Balls are made almost entirely out of…yup, BUTTER! But I get her. Butter is her thang. See butter is to Paula Deen what garlic is to me. There are very few things that I don’t add garlic to. When a recipe calls for a clove or two of garlic, I add 6 or 7. Instead of pickles on my burger I add roasted garlic cloves.
Considering my undying love of garlic I’m surprised it took me this long to create a garlic sauce. I’m sure you have heard that patience is a virtue. I have trained you well, my young grasshoppers. It is time.
- 1/4 cup Garlic Gold Oil
- 1 cup low sodium vegetable broth
- 3 heaping tbsp nutritional yeast
- 1 tbsp garlic salt
- 1/2 tbsp onion powder
- 1/4 tsp oregano
- In a medium sauce pan add the oil and heat over high heat. Once the oil is hot add in the nutritional yeast and lower the heat to low.
- Add the broth and stir well.
- Add the remaining ingredients, remove from heat and stir well.
Makes approximately 1 1/2 cups.
Serving size 2 tbsp.
Nutrients per serving: Calories: 46.5, Cal. from Fat: 40.5, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: .5g, Fiber: .5g, Sugars: 0g, Protein: 1g, Sodium: 342mg, Chol: 0mg
Leftover sauce can be stored in an airtight container in the fridge for up to 1 week. We’ll be featuring several recipes over the next fews weeks utilizing this fabulous sauce.
If you are watching your salt intake instead of using 1 full tbsp of garlic salt you can use 1/2 tbsp garlic salt and 1/2 garlic powder.
I HIGHLY recommend that you use Garlic Gold Oil in this recipe. You can use a regular extra virgin olive oil but it won’t have nearly the great garlicky flavor that you get with Garlic Gold Oil.
As a lover of all things garlic it only makes sense for us to team up with the wonderful folks over at Garlic Gold. They are offering all our readers 10% off on all gift boxes, cases of the garlic gold oil and individual bottles of the oil. Just use the coupon code JCE10 anytime between now and November 30, 2011.
Wanna chance to win a bottle of Garlic Gold Oil? We’ve got 2 bottles we’re giving away to 2 lucky readers. To enter, you can do either of the following.
- Leave a comment telling us which Garlic Gold product you most want to try.
- Like Garlic Gold on Facebook or follow them on Twitter and leave us a comment letting us know.
You have until Wednesday, November 30th at 9:00pm PST to enter. The winner will be selected using random.org and announced on Friday, December 2nd on our Facebook page. One entry per e-mail address is permitted. US and Canada residents only.
Please note: We weren’t paid or perked for hosting this giveaway. It’s just our way of saying Thank You to all our awesome readers for stopping in.
****GIVEAWAY IS NOW CLOSED****
The winners are Kacy Furner and Alison Donnelly! Congratulations ladies!
This will be the first Thanksgiving where I don’t have my traditional after Thanksgiving Toasted Turkey Sandwich. Of course, after whipping up this fantastic cranberry vinaigrette that sandwich is a distant memory. I’m loving the sweet and sour of this dressing and could pretty much drink it up with a straw. This might be my favorite use of Thanksgiving leftovers yet!
Ingredients for Thanksgiving Salad:
- 1 package (5 ounces) mixed greens salad
- 1 apple, cored, cut into bite sized pieces
- 1/2 cup pecans (I like to toast them first but that’s optional)
- 4 – 5 ounces dried unsweetened cranberries
- 2 – 3 ounces roasted pumpkin seeds
Ingredients for Cranberry Vinaigrette:
- 4 tbsp Cranberry Relish
- 1 1/2 tbsp balsamic vinegar
- 6 tbsp olive oil
- 3 tbsp freshly squeezed orange juice
- 2 tsp yellow mustard
- a squeeze or two of lime juice
- salt and pepper to taste
- Place all ingredients for the vinaigrette in a small bowl (for a chunkier dressing) or blender (for a thinner dressing) and whisk together until thoroughly combined. Set aside.
- In a large serving dish add the mixed greens and top with apple pieces, pecans, cranberries and pumpkin seeds.
- Drizzle the vinaigrette over the salad and toss to combine.
Makes 6 – 8 servings.
Nutritional info not available.
Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.
If you are like me you probably decorate your Thanksgiving table with a few pumpkins, squash or gourds. Maybe you just bought a few extra squash to be sure you had enough. Either way you win because this recipe is a fun and flavorful way to take that squash and a few other leftovers and combine them into a whole new creation that is fast and easy (something you will appreciate after all that shopping).
- 1 acorn, carnival or delicata squash, skin on and sliced into 4 rings about 3/4 inch thick
- 1 tbsp olive oil
- sea salt and black pepper to taste
- 2 cups leftover stuffing
- 1/4 cup leftover Cranberry Relish
- 2 tbsp pecans, toasted
- Preheat oven to 350 degrees.
- Place the squash rings on a baking sheet. Drizzle the olive oil over the top of the squash and flip over to coat the other side with oil as well. Season with salt and pepper to taste.
- Bake 20-25 minutes or until fork tender. Remove from the oven.
- In a small bowl mix the stuffing and the cranberry relish. Evenly spoon the stuffing into the squash rings.
- Place back in the oven until the stuffing is warmed, about 5 minutes.
- Garnish with the toasted pecans.
Makes 4 servings.
Serving size 1 squash ring.
Nutrition information will vary depending on the stuffing and cranberry relish used.
This dish is best served right away. Please adjust the ingredient amounts for the serving size you need.
Even before we switched to a plant based diet, Turkey was not the item I looked forward to most for Thanksgiving dinner. It was ‘Mashed Potato Volcanoes’. What? You’ve never heard of them? I don’t remember who in my family invented this little tradition but my cousin and I always had a little competition to see who could make the biggest volcano. You start with a big ole’ spoonful of mashed potatoes and you form it into a mountain. Then you make a hole in the top of the mountain, this is where you put the corn. Next you take the gravy and pour it onto your volcano – VOLIA! – Mashed Potato Volcanoes! Ah, the memories! I’ve never gone a Thanksgiving without my volcanoes and I’m not about to stop just because we don’t eat meat. Finding a delicious vegan gravy was on the top of my list this Thanksgiving. Does this taste just like the usual turkey gravy you have at Thanksgiving? No, but I loved the taste of it and it was FABULOUS on top of my volcanoes. If you need a vegan/vegetarian or gluten free gravy for your Thanksgiving dinner I highly recommend you give this a try. So, someone please tell me I’m not the only grown adult out there making volcanoes out of their food?
- 1 cup low sodium vegetable broth
- 1 1/2 tbsp tahini
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp blackstrap molasses
- 1 tbsp coconut nectar or raw honey
- 1/4 cup nutritional yeast
- 1 tsp yellow mustard
- 1 tbsp low sodium tamari or soy sauce
- 2 garlic cloves, minced
- 1 tbsp cornstarch or arrowroot powder
- 2 tbsp Garlic Gold Oil or olive oil
- In a blender or food processor combine all ingredients and puree until smooth.
- In a medium pot on high heat, add gravy and bring to a boil.
- Reduce to low and stir frequently to thicken.
- Remove from heat and serve.
Makes about 2 cups.
Serving size 1/4 cup.
Nutrients per serving: Calories: 82.5, Cal. from Fat: 44, Total Fat: 5g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1g, Sugars: 5g, Protein: 2.5g, Sodium: 98.5mg, Chol: 0mg
Leftover gravy can be stored in an airtight container in the fridge for up to 3 days.
I was watching a rerun of Alton Brown’s “Good Eats” and saw again a story he told of the 3 Sisters, corn, beans and squash. The 3 are grown together so the corn stalk can grow tall for the beans to climb up and in the process the beans support the corns stalk from being blown over. The squash grows on the ground around them to keep out the weeds and to keep the soil moist. Wouldn’t it be nice if all the world worked in such harmony? This stew uses the 3 sisters and their tastes, textures and nutrients to create perfect harmony in your bowl. The beans provide a hearty fiber and protein, the corn a sweetness and the squash besides being nutritious is used as the thickener. Try this stew and put a little harmony in your life.
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 1-2 cloves garlic, minced
- 4 ounces cremini mushrooms, diced
- 1 tsp sea salt or to taste
- 1 tbsp parsley
- 1/4 tsp sage
- 1/4 tsp rosemary
- 1 tsp thyme
- 1/4 cup white wine (optional)
- 2 cups low sodium vegetable broth
- 1 cup cooked cranberry beans (canned is fine, kidney beans or pinto beans work well also)
- 1 cup frozen corn, thawed
- 1 cup cooked squash, pureed
- Heat the olive oil in a dutch oven or large pot on medium-high heat. Add the onions and celery.
- Cook for 4-5 minutes or until tender. Add the garlic and cook 1-2 minutes more.
- Add the mushrooms and salt. Cook until the mushrooms are tender.
- Season with the parsley, sage, rosemary and thyme (and if you are old enough to get this seasoning combination hum along with Simon and Garfunkel as you do this).
- Carefully pour the wine into the pan to deglaze. If not using wine skip this step.
- Add the broth, beans and corn and bring to a simmer. Reduce heat to low.
- Add the squash puree to thicken the stew.
- Simmer until everything is heated through. Season with additional salt if needed.
- Serve and enjoy.
Makes approximately 6 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 165, Cal. from Fat: 43, Total Fat: 5g, Sat. Fat: .6g, Carbs: 28g, Fiber: 8g, Sugars: 3.5g, Protein: 8g, Sodium: 380mg, Chol: 0mg
Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew may also be frozen for several months.
A bit of trivia about the seasonings mentioned in the Simon and Garfunkel song Scarborough Fair. It is said that the lyrics are about a man trying to attain his true love. In Medieval times, the herbs mentioned in the song represented virtues that were important to the lyrics. Parsley was comfort, sage was strength, rosemary was love, and thyme was courage. (songfacts.com)
Every year at Thanksgiving my family and I go around the dinner table and list the things we are thankful for. What’s at the top of my husband’s list this year? His loving wife, adorable kids, wonderful mother-in-law? Nope, whipped cream. See, every year at Thanksgiving we have apple pie (although this year we are doubling up and having Chocolate Pecan Pie too!) and my husband can not eat pie without whipped cream. Since we recently switched to a plant based diet he assumed that whipped cream would not be on the menu. You can only image how thankful he was when I surprised him with some homemade whipped cream! The good news – I have a very happy husband. The bad news – he keeps asking me to make pie.
- 1 can (13.5 ounces) unsweetened coconut milk (you need the full fat, not lite variety)
- 1/2 tsp vanilla extract
- 1/2 - 2 tsp coconut nectar
- Place the can of coconut milk in the refrigerator and leave it there until well chilled (I left mine in overnight.)
- Open the can of coconut milk. A thick layer of coconut cream should be at the top and separated from the watery liquid below.
- Scoop out the top layer of coconut cream (make sure you stop as soon as you reach the watery layer below) and place in a large bowl.
- Whip the coconut cream with a stand or hand mixer at high speed for 3 to 5 minutes. (The cream will become fluffy and light, with soft peaks.)
- Mix in the vanilla and coconut nectar and whip for another 20-30 seconds. (The amount of coconut nectar you add will depend on how sweet you want your whipped cream.)
- Serve with fresh fruit, Peach Breakfast Crisp, pie or top your hot chocolate with a spoonful.
Nutritional info will vary depending on how much cream you get from each can.
While the whipped cream is best used right away it does hold up pretty well in the refrigerator for a few days.
I don’t want to offend anyone’s holiday traditions but I have never understood sweet potato casserole as a side dish. Maybe as a dessert but how can anything that sweet be a side dish? I do love sweet potatoes so I don’t want to leave them out of the festivities so I made this toned down version of the classic casserole which I think is even better. The crumble crust adds texture to the soft creaminess of the filling and a hint of cayenne cuts down the sweetness without over powering the other flavors.
- 2 cups mashed sweet potatoes (1-2 large sweet potatoes, the orange flesh kind sometimes called yams)
- 2 cups squash puree, acorn, butternut or pretty much any hard winter squash will work. *See notes*
- 16 ounces organic silken tofu
- 1/4 cup maple syrup
- 1 tsp sea salt or to taste
- 1 1/2 tsp cinnamon, divided
- 1/2 tsp cayenne pepper
- 1/2 tsp coriander
- 1/2 cup pecans, toasted
- 2 tbsp whole wheat flour
- 2-3 tbsp maple sugar
- 2 tbsp organic raw coconut oil
- oil for baking dish
- Heat oven to 350 degrees. Lightly oil a 1 1/2 – 2 qt baking dish.
- Place the pecans, flour, and maple sugar into a food processor. Process until you have coarse crumbles. Add the coconut oil and pulse until combined. Transfer to a bowl and set aside.
- Add the sweet potatoes, squash, tofu, maple syrup, salt, 1 tsp cinnamon, cayenne and coriander into the food processor. Process until smooth.
- Pour into the prepared baking dish.
- Top with the nut mixture.
- Bake for 50 minutes.
- Remove from the oven and serve while hot.
Makes 8 servings.
Serving size approximately 3/4 cup.
Nutrients per serving: Calories: 193, Cal. from Fat: 83, Total Fat: 9g, Sat. Fat: 3.6g, Carbs: 27g, Fiber: 4g, Sugars: 12.5g, Protein: 5g, Sodium: 255mg, Chol: 0mg
Store leftovers in an airtight container in the refrigerator for 2-3 days. The topping will get a little soggy but will still taste great.
I like to use roasted squash that I puree myself. You can bake the squash and the sweet potatoes at the same time and then towards the end you can even toast the pecans in the oven too.
It’s been almost 3 months since my family switched to a plant based diet. This will be our first Thanksgiving where we don’t sit down to stuff ourselves with turkey and more importantly – leftover turkey sandwiches. I’ve always believed that with good, wholesome ingredients you can make incredible tasting food. So even though we won’t be eating turkey this Thanksgiving I can honestly say that we won’t be missing it. Among the things on our dinner table will be these fanfreakingtastic pecan pies. Not just any pecan pies – CHOCOLATE pecan pies. Because as you know, everything tastes better with chocolate. Would it be wrong to eat these pies and only these pies for Thanksgiving?
- 1 Perfect Pie Crust (bottom only)
- 1 cup toasted, unsalted pecans (The pecans I used were rather small so I left them whole. If the pecans you use are larger you may want to cut them in half except for the ones used to decorate the top)
- 3/4 cup raw honey or coconut nectar
- 1/4 cup chocolate chips of your choice (I used Sunspire Grain Sweetened Chocolate Chips)
- 2 tbsp tapioca starch
- 2 tbsp potato starch
- 1/2 tsp baking powder
- 1/4 cup water
- 1 tbsp neutral flavor oil
- pinch sea salt
- 1 tsp pure vanilla extract
- Preheat the oven to 350 degrees.
- In a small bowl whisk together the tapioca starch, potato starch, baking powder, water and oil. Set aside.
- In a medium saucepan heat the honey. Bring to a boil and when foamy lower heat and simmer for 3 minutes.
- Add the starch mixture stirring constantly for 3 minutes more.
- Add the chocolate chips and vanilla, stirring until the chocolate is melted. Remove from heat.
- Evenly disburse 3/4 cup of the pecans onto the pie crust.
- Pour the chocolate mixture over the pecans about 3/4 full.
- Arrange the remaining pecans on top. (If using mini tart pans place the pans on a baking sheet)
- Bake 30 minutes.
- Cool on a rack for about 1-2 hours, then refrigerate until thoroughly chilled and set.
Makes 1 pie or 5 tarts.
Serving size 1/8 piece of pie.
Nutrients per serving: Calories: 183.5, Cal. from Fat: 112.5, Total Fat: 13g, Sat. Fat: 3g, Carbs: 16g, Fiber: 1.5g, Sugars: 12g, Protein: 1.5g, Sodium: 0mg, Chol: 0mg
Leftover pie can be stored at room temperature for up to 3 days.
For a gluten free pie make sure to use a gluten free pie crust and gluten free chocolate chips.