Pear, Apple, and Cranberry Salad
Spinach, pear, apple, dried cranberries, candied pecans, and balsamic vinaigrette
Autumn Soup
Ingredients:
1 large carrot, peeled and chopped
1/2 cup red quinoa, uncooked
1 tbsp extra virgin olive oil
1 medium sweet onion, finely chopped
1 medium zucchini, chopped
3 cloves garlic, minced
1 vegetable bouillon cube (not low sodium)
6 cups water, boiled
One 15-ounce can diced tomatoes
1.5-2 cups cooked black beans (about one 15oz can)
1 tsp good-quality curry powder
Pinch or two of cinnamon
Pinch of ground nutmeg
2 cups baby spinach leaves, well rinsed and roughly chopped
1/2 tsp kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of saffron threads (optional, but tasted amazing)
Directions: Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.
Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.
Makes about 8-10 cups.
Pumpkin Maple Baked Bean Cornbread Casserole
Pumpkin Maple Baked Beans:
3 (15oz) cans navy beans, drained and rinsed
1 sweet onion, chopped finely
1 large garlic clove, minced
3 tbsp blackstrap molasses
4-5 tbsp pure maple syrup, to taste
1.5-2 tbsp regular mustard
1 tbsp ketchup
2 tbsp apple cider vinegar
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
1/2 cup dried cranberries
1 tsp kosher salt, or to taste
1. Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.
2. Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.
Vegan Cornbread (I don’t suggest making this on its own as cornbread, it works as a topping only)
1 cup cornmeal
1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)
2 tbsp ground flax
3/4 tsp kosher salt
1 tbsp baking powder
1/4 cup organic cane sugar
1 cup almond milk
1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or canola)
3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.
4. Grease a casserole dish (I used 2.3 L), spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.
Apricot, Cranberry, Pecan Wild Rice Pilaf
Yield: 4.5-5 cups
Ingredients:
1 tbsp extra virgin olive oil
1.5 cups chopped celery + 1/2 cup, divided
1 heaping cup chopped sweet onion
2 garlic cloves, minced
1 & 1/2 cups uncooked wild rice
2 cups vegetable broth (be sure to use gluten-free if required)
1 & 1/2 cup water
1 bay leaf
3/4-1 tsp kosher salt (or to taste) + black pepper as desired
3/4 cup pecans, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 cup golden raisins
1/2 cup fresh cranberries, thinly sliced
1. Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.
2. Sautee onion, oil, and garlic in a skillet over medium-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.
3. Add wild rice, broth, bay leaf, and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.
4. After 30 minutes, uncover, stir, and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn’t burn.
5. Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.
Note: Dish can be made 1 day in advance. Do not add pecans until just before serving. Allow to cool then place in an air tight container in the fridge. Reheat in a skillet just before serving and stir in pecans.
Ingredients:
1 tbsp extra virgin olive oil
1.5 cups chopped celery + 1/2 cup, divided
1 heaping cup chopped sweet onion
2 garlic cloves, minced
1 & 1/2 cups uncooked wild rice
2 cups vegetable broth (be sure to use gluten-free if required)
1 & 1/2 cup water
1 bay leaf
3/4-1 tsp kosher salt (or to taste) + black pepper as desired
3/4 cup pecans, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 cup golden raisins
1/2 cup fresh cranberries, thinly sliced
1. Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.
2. Sautee onion, oil, and garlic in a skillet over medium-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.
3. Add wild rice, broth, bay leaf, and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.
4. After 30 minutes, uncover, stir, and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn’t burn.
5. Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.
Note: Dish can be made 1 day in advance. Do not add pecans until just before serving. Allow to cool then place in an air tight container in the fridge. Reheat in a skillet just before serving and stir in pecans.
Sweet Potato Casserole
Ingredients:
4 large sweet potatoes, peeled and cooked
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon vanilla extract
5 tbsp pure maple syrup
1/2 teaspoon fine grain salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon
Topping:
1/4 cup Earth Balance
1/2 cup Sucanat (or brown sugar)
1/3 cup white or spelt flour (or gluten-free)
3/4 cups chopped pecans (I didn’t have- optional)
Directions: Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil. I wipe a bit on with a paper towel. Peel and then boil sweet potatoes until tender. Mash the sweet potatoes with the margarine until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish. Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often.
Makes 10 servings at approximately 215 calories per serving (without pecans)
4 large sweet potatoes, peeled and cooked
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon vanilla extract
5 tbsp pure maple syrup
1/2 teaspoon fine grain salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon
Topping:
1/4 cup Earth Balance
1/2 cup Sucanat (or brown sugar)
1/3 cup white or spelt flour (or gluten-free)
3/4 cups chopped pecans (I didn’t have- optional)
Directions: Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil. I wipe a bit on with a paper towel. Peel and then boil sweet potatoes until tender. Mash the sweet potatoes with the margarine until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon. Pour into casserole dish. Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole and bake for approx. 50 minutes, checking it every so often.
Makes 10 servings at approximately 215 calories per serving (without pecans)
ENJOY and HAPPY THANKSGIVING
