Vegan Stuffed Squash Blossoms
Serves 15
3 Red Potatoes
1 tsp. of Sea Salt
1/2 cup(s) of Coconut Milk
15 Squash Blossoms
1/2 cup(s) of Sunflower Oil
1 cup(s) of Italian Panko
1 cup(s) of Sunflower Oil for Frying
Preparation
Peel the red potatoes and cut them into bit sized chunks. (Should be equal size pieces so they cook evenly).
Put in cold water and bring water to a boil.
After water is boiling salt with 1tspn Sea Salt.
Cook about 35-40 minutes until potatoes are fork tender.
While the water is boiling rinse the blossoms and let air dry on a paper towel.
Drain the potatoes.
Mash the potatoes with a hand masher and add coconut milk.
Continue to mash until well incorporated.
Stuff the squash blossoms with the mashed potatoes. ( I use a pastry bag). Fill up to the top with just enough room to seal them.
Roll each blossom into the sunflower oil then into the panko (This helps keep the top sealed) .
Fry in the Sunflower Oil until Golden Brown.
Stuffed Portabello Mushrooms
Serves 4
4 large Portobello mushrooms
1 clove garlic, minced
Store-bought balsamic vinaigrette dressing
1 teaspoon Dijon mustard
2 tablespoons pine nuts, pan toasted
1 tablespoon parsley, chopped
4-5 button mushrooms, chopped
1/4 cup Parmesan cheese
salt and pepper
1 tablespoon Parmesan
Preparation
Wipe mushrooms clean with a damp paper towel. Do not rinse!
Remove large stems. Cut off hard base, finely chop, and set aside.
Mix balsamic dressing, garlic, Dijon, salt and pepper in a bowl.
Using a brush, generously brush the entire mushroom with the marinade.
Place mushrooms in a Ziploc bag and refrigerate for 1 to several hours.
Preheat oven to 400 degrees.
Combine remaining ingredients (except pine nuts) in a small food chopper (I purchased a brand new one for .99 on eBay). Otherwise, finely chop with a knife. Taste mixture and season with salt and pepper.
Grill mushrooms on outdoor grill, grill pan or nonstick skillet. When grilling, place a pan or some sort of weight on top of the mushroom, as this will make them crispier and remove some of the water. Grill until lightly charred then flip and repeat.
Place mushrooms on tin foil or a sheet pan and spread mushroom mixture on top of each portabello.
Sprinkle with pine nuts and Parmesan and bake for 10 minutes. For the last 5 minutes, place under the broiler.
Sprinkle with parsley and serve.
Easy & Healthy Butternut Squash Soup
Serves 6 to 8
1 medium butternut squash, cut into smallish pieces
1 medium onion, diced
4 cloves garlic, chopped
2 1/2 to 3 cups water
pepper to taste
cooking spray or 2 tablespoon olive oil, if desired
soy milk, if desired
Preparation
Using cooking spray to coat, saute the onion in a pot or pan until it is soft.
Add in the garlic and continue sautéing for a few more minutes.
Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes.
Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
This soup does NOT need salt, just a bit of pepper if you like. Soy milk adds a nice touch of creaminess and flavor.
“Out of this World” Healthy Stuffing
1 large onion, chopped
3 celery stalks, chopped
1 tablespoon oil
½ teaspoon salt, ½ teaspoon pepper
2 cloves fresh garlic, minced
4 pieces sage, chopped
6-8 pieces of thyme, chopped
½ pound turkey sausage (choose flavor)
splash of good white wine
1 teaspoon butter
1 pound assorted fresh mushroom, sliced
½ cup dried morels
½ loaf regular size 9-grain or multi-grain bread, toasted and chopped
1 egg, beaten
Preparation
Sauté chopped onion and stalks of celery in oil in a nonstick pan. Add salt, pepper, and minced garlic.
Add sage and thyme.
Break turkey sausage into small pieces and sauté in pan. Add a good splash of wine and butter.
Add mushrooms and morels (soak and cover them in water until soft), then add them and the mushroom water to the mixture.
Add 9-grain or multi-grain bread. If the mixture is dry, add more mushroom water, chicken stock, white wine or another flavored liquid. Add salt and pepper to taste.
Add 1 beaten egg to bind.
Bake at 350 degrees for 25-30 minutes and put on broil for last 5 minutes to make top crunchy (make sure to keep an eye on it when broiling).
Rustic Mashed Potatoes
Serves 4
4 medium russet potatoes, well washed
One 12-ounce can white beans, drained
½ cup warm plain soymilk
1/3 cup ricotta cheese
¼ cup butter
1 tablespoon salt
Dash of pepper
Preparation
Cube the potatoes but leave the skins on. Put them in a pot and cover with water. Cover the pot and bring the potatoes to a boil. Cook for 25 minutes or until very tender.
Meanwhile puree the white beans in a food processor until smooth. Drain the potatoes. Put them back in the pot, add the bean puree, and add the remaining ingredients. Mash everything together. Heat through and serve hot.
Cranberry Sauce
1/2 lb of fresh or frozen cranberries
1 cup water
1 cup sugar
¼ teaspoon ground ginger
¼ teaspoon cinnamon
¼ teaspoon orange peel
Preparation
Place cranberries, water and sugar over medium heat until the mixture bubbles and the cranberries pop. Remove from the heat, stir in the ginger, cinnamon and orange peel, and refrigerate.
Green Bean Casserole
Serves 12
1 tablespoon olive oil
½ cup diced red onions
1-1/2 cups sliced white mushrooms
5 cups fresh haricot vert (skinny green beans), sliced on the diagonal
3 cups vegetable broth
1 10 ¾-ounce can low fat cream of mushroom soup or organic brand of mushroom soup (not puree—look for one with some pieces—I used Amy’s brand)
½ cup soy milk
2 tablespoons lowfat cream cheese
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1/3 cup of canned fried onions, crushed
Preparation
Put the olive oil in a large nonstick skillet with a lid, or in a soup pot or Dutch oven. Heat on medium-high. Add the onions and mushrooms and sauté until they turn golden, about 8 minutes. Add the chicken broth and green bean. Bring the mixture to a boil, reduce the heat to medium-low, then cover and simmer for 15 minutes.
Uncover the pot and continue to let the beans simmer until they are soft and the broth has boiled down to about half its original volume. It doesn’t have to be exact, but you really need to reduce the liquid and get the beans very tender and intensify the flavor. This could take up to 20 minutes or more. You don’t have to watch it constantly but keep an eye on it.
Stir in the mushroom soup, soy milk, cream cheese, salt, and pepper. Mix until all the ingredients are incorporated. Continue to cook for an additional ten minutes to heat everything through and incorporate the flavors.
Pour the mixture into a 9×13 baking dish or casserole and bake, uncovered, for 15 minutes. Sprinkle the fried onions on top and then bake for another 5 minutes. Serve hot.
To warm this up if you made it ahead, put it in the oven and bake until it starts to bubble. Add onions and bake 5 minutes more.
Brussels Sprouts
2 (32ounce) containers of Brussels sprouts
3 shallots sliced thin
1 ½ teaspoons salt
1 ½ teaspoons pepper
1 package of turkey bacon, chopped
3/4 teaspoons crushed red pepper
1/3 cup olive oil
Preparation
Cut Brussels sprouts in half, or quartered if large.
Brown the turkey bacon in a medium skillet over medium high heat until cooked to desired crispness.
Remove the turkey bacon to a paper towel lined plate.
Add the olive oil to the pan.
Add shallots to the pan and sauté 1 to 2 minutes.
Add Brussels spouts and coat in oil.
Season with salt, pepper, and crushed red pepper.
Cook Brussels sprouts until they begin to soften and brown.
Keep rotating on all sides until tender.
Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
What recipe will YOU make for Thanksgiving?
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