Kale & Shitake Mushroom Stuffing
Recipe by Love & Lemons
3 tablespoons Conscious Coconut Oil (divided)
3 tablespoons of Earth Balance Butter
½ cup coarsely chopped cipollini onions
3 cups chopped & de-stemmed mushrooms (mix of shiitakes & creminis)
3 cloves garlic, minced
2 stalks celery, diced
¼ cup chopped sage
2T minced rosemary
2 tablespoons balsamic vinegar
5 cups cubed bread (mix of ciabatta & a hearty nine grain)
A few kale leaves, coarsely chopped or torn
Approx. 2 cups vegetable stock (more for reheating)
¼ cup dried cranberries
Salt & pepper, as needed
Preheat oven to 350 degrees and grease an 8×12 or 9×13 casserole dish.
In the largest skillet you have, heat 2 tablespoons of olive oil over medium heat. Add the onions and let cook until they start to soften. Add the mushrooms, salt & pepper and let the mushrooms cook for about 5 minutes, stirring only occasionally. Add the garlic, celery, sage and rosemary and cook until everything is soft and the mushrooms are golden brown (about 8-10 minutes).
Add balsamic vinegar, stir and scrape any bits off the bottom of the pan. Add bread and ¼ cup olive oil and toss to coat (as well as you can, it might be a little crowded in the pan). Add kale, another pinch of salt and cook until it’s beginning to wilt. Add 1 cup of veggie stock and stir.
Transfer to a casserole dish. If it seems too dry pour more stock evenly over the stuffing. (I found this turned out better when I added more stock than I thought I needed although the amount you use will depend on the density of your bread).
Sprinkle with dried cranberries and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.
Photo & Recipe by Nutrition Stripped
Savory Mushroom & Herb Gravy
4 cups of white button and baby portobella mushrooms (or assorted), coarsely chopped
1½ cups low-sodium vegetable broth
½ cup red wine (any kind you would drink)
¼ cup red onion, diced
2 tablespoons gluten free all-purpose flour
1½ tablespoons chopped fresh rosemary leaves
1 tablespoon fresh thyme
1 tablespoon fresh sage
1 tablespoons Earth balance butter
2 tablespoons Conscious Coconut Oil
2 cloves garlic, mined
Kosher salt and freshly ground black pepper
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
Add the red onion and mushrooms and season with salt and pepper, to taste. Cook until the red onions and mushrooms are soft, about 5-10 minutes.
Add the red wine and scrape up any brown bits on the bottom of the pan with a wooden spoon.
Cook until this mixture thickens and most of the liquid is evaporated.
OPTIONAL // you may puree half of this mushroom mixture in a blender to make this gravy thick, or you may puree all, or none. Add back into the skillet.
Stir in the vegetable broth, sage, thyme, and fresh rosemary.
Add 1 tablespoon of the gluten free flour at a time while whisking in the flour until smooth.
Bring the mixture to a boil followed by reducing the heat to a simmer and cook for about 10 minutes or until thickened.
Remove the pan from the heat and stir in the butter (optional) until smooth. Season with salt and pepper, to taste.
Garnish with fresh herbs.
Pour into a gravy boat or bowl.
1 large head of cauliflower
2 cups (handfuls) of baby gold/red potatoes
½ cup unsweetened almond milk
¼ cup macadamia nuts (optional)
1 clove of garlic
1 tablespoon Conscious Coconut Oil
1 teaspoon sea salt, to taste
Fresh ground black pepper to taste
Cut the cauliflower and potatoes into bite sized pieces, which allows for quicker steaming.
Steam the cauliflower and potatoes for about 7-10 minutes or until soft in a steamer (or microwave if you don’t have a steamer).
Put everything into a high speed blender or food processor and pulse until everything is well combined.
You have a lot of flexibility at this stage- you can pulse for a thicker, chunkier consistency, or you can puree for a very smooth texture, or in between.
Taste as you go along and adjust your seasonings.
Serve with Savory Mushroom and Herb Gravy or other toppings.
Photo and Recipe by ALOHA
Herb & Pecan Green Beens
1 large leek—This should yield 1 1/2 cups chopped
1/3 cup fresh dill, well chopped
12 ounces haricot verts (Trader Joe’s has a great bagged version)
1/4 cup Conscious Coconut Oil
1/4 cup water (if steaming in pot)
2 chopped garlic cloves
1/2 Bag of Organic Green Beans
1 teaspoon salt
2 tablespoons chopped pecans
Wash and chop the leek. Cut off the root end and tops. Slice the leek lengthwise twice and then chop widthwise finely.
Heat your skillet at medium-high. Add the oil, leeks, chopped garlic, dill, and salt. Saute until the leeks are glossy and slightly golden. I stir every minute or two for about seven to ten minutes.
Steam the haricot verts separately in a covered pot with 1/4 cup water (add splashes as necessary if the water burns off). If you are really short on time, microwave them for about eight minutes.
Plate the beans and spread on the leek mixture. Chop the pecans and add on top.
Recipe by Whole Foods Market.
Coconut – Roasted Sweet Potatoes
2 tablespoons Conscious Coconut Oil
2 pounds sweet potatoes, cut into 1-inch chunks
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon grated lime zest
Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated. Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes. Transfer to a serving bowl and toss with lime zest.