Recipes

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