• 6 C cauliflower florets only
• 1 tbl thyme, chopped
• 1 tble horseradish
• 3 tble chives, chopped
• 1 lemon, zest only
Blanch or steam cauliflower till soft, add thyme, horseradish and puree in food processor, adding almond milk or vegetable stock to help facilitate blending. Season with s/p, garnish with chopped chives and lemon zest.
• Take 1 whole head of garlic and cut the top off.
• Wrap in tin foil and roast in a preheated, 400 degree oven for 1 hour or until cloves are soft a creamy.
• Squeeze the roasted cloves out of the skins and add to 1 cup of the reserved sautéed mushrooms from the loaf recipe.
• Put in blender, adding water or almond milk as needed to facilitate blending.
• Season with s/p.
• Add some finely chopped parsley to garnish. Serve on the side of Mushroom Loaf.
From my Thanksgiving table to yours with a heaping of family love, here’s the recipe for the Mushroom Loaf and all the Thanksgiving fixin’s below. Don’t be fooled by the simplicity of the recipe; the Thanksgiving flavors come through with the savory herbs and spices. You can pick and choose the sides. I bet a pumpkin spiced tea with a scoop of unsweetened chocolate powder with cinnamon sticks (and sweetened with stevia) will make your evening complete! Happy Holidays!
Serves 6 to 8 people
• Mushroom Sage Loaf with Tomato Glaze
• Roasted Garlic & Mushroom Gravy
• Cauliflower “Mashed Potatoes” with Horseradish and Chives
• Roasted Fennel “Stuffing” with Lemon
• Raw Cream of Corn with Marjoram
• Stuffed Acorn Squash with Spinach and Nutmeg
• Raw Jicama “Potato Salad” with Tarragon Mustard Vinaigrette
Now for the desserts…
• Citrus Avocado Pudding (Starch Based)
• Maple Syrup Sweet Potato Ice Cream (Starch Based)
• Easy Yam Brulee (Starch Based)
• 4 C Jicama, peeled and cubed
• 2 Red Bell Peppers, roasted and marinated (recipe below)
• 1 Avocado, julienned
• 1 Scallion, cut lengthwise in strips
• Nori Sheets
Marinade:
I mix ½ teaspoon of Sriracha (Asian hot sauce) or you can use any type of hot sauce, add liquid stevia, and a tiny splash of nama shoyu and a squeeze of lime. Adjust spiciness according to taste!
Shoyu Vinaigrette Dipping Sauce:
• 3 tbsp Shoyu with equal parts water
• 1 lemon, juiced
• 1 lime, juiced
• 1 garic, minced
• 1 knob ginger, in matchsticks
• 1 scallion or chives, chopped
• 1 dash of cayenne
• A couple of drops of sesame oil (optional)
• Stevia to taste
• Sesame seeds to garnish (optional)
Combine all ingredients, let flavors steep. Thin out with more water to taste if shoyu is too salty.
Directions:
Roast the red peppers whole over a burner or cut remove core and broil skin side up till charred. Remove skins and cut into strips. Add to marinade and let sit while making “rice.”
To make the “rice”:
• Make sure the jicama is firm.
• They tend to get soft and moldy.
• Remove all tough fibrous parts with a knife (peeler will not work) until you have only the white of the jicama left.
• Cube and pulse in food processor three or four times till it resembles white rice. Go slow! You don’t want it too mushy!
• Place the jicama on a clean kitchen towel and wring out the excess moisture. Do it in batches. This is important; otherwise the “rice” will make the rolls soggy.
Next:
• Take a nori sheet and place on top of sushi mat (yes, you need it!)
• Add rice to lower second half of sheet
• Add avocado strips in a row
• Top with red pepper strips
• Add scallions
• Roll bottom half, tucking in the rice inwards
• Keep rolling until you reach the top and moisten with water to seal.
Finally:
To make it a complete and satisfying meal, start with a bowl of vegetable miso soup with carrot, shitake mushrooms and scallions. (In a pot of water add dried shitake mushrooms and a slice of ginger and boil for 10 minutes. Remove shitake and cut into slices, add thinly sliced carrots and simmer till slightly soft. Add mushrooms back in. Take off heat and stir in your miso paste of choice; red, white, etc…) Add sliced scallions to garnish.
As an extra, a plate of steamed zucchini sticks will take this meal over the edge. Make extra shoyu to dip zucchini sticks!
For the Sweet Potato “Pasta”:
• 2 med sweet potatoes, peeled and spiralized
• 1 handful basil
• 2 inch stalk of lemongrass
• 1 cup coconut milk
• 1 clove garlic
• 1 clove sized ginger
• 1 or 2 limes
• stevia to taste
• handful of whole cilantro
Instructions:
Blend all ingredients and toss with spiralized sweet potatoes. Top with cilantro.
N.B.:
• Allowing the mixture to marinate will soften the pasta.
• Butternut squash or carrot can be substituted in place of the sweet potato if necessary.
For the Chopped Salad:
• 1 head romaine, finely chopped
• 2 tomatoes, finely chopped
• 2 med seedless cucumbers, finely chopped
• 1 sm red onion, finely chopped
• 1 handful flat leaf parsley, chopped
For the Spiced Eggplant Dressing:
• 1 lg italian eggplant
• 1 clove garlic
• handful parsley,
• 1 lemon
• 1/2 tsp of cumin, coriander, paprika
Instructions:
• Toss salad ingredients together, add s/p as desired.
• Cut eggplant lengthwise and broil skin side up till charred (10 min). Let cool an scrape out flesh, add rest of ingredients and put in a food processor and blend till smooth. Add water to thin if necessary. Season with salt and pepper as desired.
