Blueprint thanksgiving recipe guide

Hi Friend,

Here is a Thanksgiving meal guide that will:

+ slow your speed of aging

+ increase your energy

+ improve your sleep

+ leave you feeling proud of yourself

🍞Cauliflower Lentil Loaf

🍄Mushroom Walnut Stuffed Acorn Squash

🌿Herb Seasoned Cauliflower ‘Turkey’ With Sweet Potato And Blanched Green Beans

🍊Fennel, Radicchio, And Citrus Salad

Mushroom and Walnut Stuffed Acorn Squash

For the Squash:

- 2 medium acorn squash, halved and seeds removed

- 1 tablespoon olive oil

For the Filling:

-1 tablespoon extra virgin olive oil

-16 oz crimini mushrooms

-4 tbs chopped walnuts

-4 tbs unsweetened dried cranberries

-1 tbs honey

-1/2 tbs of cinnamon

Instructions

1. Roast the Squash:

- Preheat the oven to 425F (204°C).

- Place the acorn squash halves on a baking tray. Add 1 tablespoon of olive oil each half, and sprinkle with salt and pepper to taste.

- Roast in the oven for approximately 45 minutes to 1 hour, or until the squash is caramelized and fork-tender.

2. Prepare the Mushroom mix:

- While the squash is roasting, heat a stainless steel pan on medium high heat.

- Add the olive oil and chopped mushrooms.

- Sauté until the mushrooms are softened and the extra liquid from mushrooms has evaporated.

- Remove from heat and add mushrooms to a mixing bowl.

- Add the walnuts, honey, cranberries and cinnamon to the mushrooms.

- Give everything a mix and set aside.

3. Assemble the Dish:

- Remove the roasted squash from the oven. Fill each half with the mushroom mix.

- Drizzle balsamic glaze or honey over the stuffed squash before serving.

Herb-Seasoned Cauliflower "Turkey" with Sweet Potato Mash and Blanched Green Beans

For the Herb-Seasoned Cauliflower "Turkey":

- 1 large head of cauliflower (about 900 grams)

- 30 ml extra virgin olive oil

- 10 g garlic powder

- 10 g onion powder

- 10 g smoked paprika

- 5 g dried thyme

- 5 g dried rosemary

- 15 g nutritional yeast

- 100 ml vegetable broth (for basting)

For the Sweet Potato Mash:

- 800 grams sweet potatoes

- 30-60 ml almond milk (or any plant-based milk)

- 5 g garlic powder

- 5 g ground cinnamon

For the Blanched Green Beans:

- 400 grams green beans, trimmed

- Ice water (for blanching)

Instructions:

1. Prepare the Cauliflower "Turkey":

- Preheat your oven to 425F

- Remove the leaves and stem from the cauliflower; slice in thick slices.

- In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, black pepper, salt, and nutritional yeast.

- Brush the marinade all over the cauliflower and place it in a baking dish.

- Roast for 30 minutes, baste with vegetable broth, and roast uncovered for another 20 minutes.

2. Prepare the Sweet Potato Mash:

- While the cauliflower is roasting, peel and cut the sweet potatoes into chunks.

- Boil in a large pot of salted water for 15-20 minutes until fork-tender.

- Drain and return to the pot. Add almond milk, garlic powder, and cinnamon. Mash until smooth and creamy.

3. Blanch the Green Beans:

- Bring the pot of water to a boil.

- Add the trimmed green beans and boil for 3-4 minutes until tender-crisp.

- Drain and immediately transfer to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.

4. Serve:

- Slice the roasted cauliflower and serve it alongside the sweet potato mash and blanched green beans.

- Garnish the mash and green beans with fresh herbs if desired.

Vegan Cauliflower Lentil Loaf

Ingredients:

- 200 grams cooked brown lentils (about 100 grams dry lentils)

- 300 grams raw riced cauliflower

- 150 grams chopped sweet onion

- 8 oz of chopped mushrooms

- 30 grams nutritional yeast

- 5 grams minced garlic

- 5 grams Dijon mustard

- 2.5 grams smoked paprika

- 2.5 grams cumin

- 1.5 grams black pepper

- 1.5 grams chipotle powder

Glaze:

- 80 ml unsweetened ketchup

- 5 ml liquid smoke

Instructions:

1. Preheat the Oven: Preheat your oven to 425F

2. Prep the Vegetables:

- In a skillet over medium heat, sauté the chopped onion and mushrooms for about 5 minutes.

3. Rice the Cauliflower:

- Pulse the cauliflower until it resembles rice.

- Squeeze to remove excess moisture.

4. Cook the Lentils:

- Cook the lentils according to package instructions and let them cool down.

5. Combine Ingredients:

- Combine all ingredients in food processor and pulse until textured.

6. Prepare the Loaf Pan:

- Line loaf pan and press mixture firmly.

7. Prepare the Glaze:

- Mix ketchup and liquid smoke and spread over loaf.

8. Bake the Loaf:

- Bake for 40-45 minutes until set and golden.

9. Cool and Serve:

- Let cool 10 minutes, slice and serve warm.

Fennel, Radicchio, and Citrus Salad

- 2 small bulbs fennel

- 1 small head radicchio

- 140 grams arugula

- 1 orange

- 1 pink grapefruit

For the Fennel Vinaigrette:

- 2 tbs olive oil

- 30 ml champagne vinegar

- 30 ml fresh lemon juice

- 5 grams honey Dijon mustard

- 1 handful of fennel fronds

Instructions:

1. Prepare the Fennel:

- Trim stalks and slice thinly.

- Reserve fronds.

- Place in lemon water to prevent browning.

2. Prepare the Radicchio:

- Remove core and slice thinly.

3. Prepare the Citrus:

- Peel and segment the orange and grapefruit.

4. Assemble the Salad:

- Arrange radicchio, fennel, and citrus on platter.

5. Make the Dressing:

- Blend all dressing ingredients until smooth.

6. Dress the Salad:

- Drizzle dressing, season, and garnish.

I am grateful for existence. Wishing you a happy holiday.

Enjoy,

Bryan