Sweet Potato Casserole & Country Rice Dressing

SWEET POTATO CASSEROLE

4 medium potatoes

3 Tbs. organic sugar

½ can coconut milk

1 Tbs. flaxseed meal

1 tsp. orange zest

3 Tbs. orange juice

¼ tsp. salt

¼ tsp. ginger

¼ tsp. cardamom

1 cup organic brown sugar

½ cup chopped pecans

½ cup chopped walnuts

1/3 cup flour

¼ cup Earth Balance spread, melted

Cook sweet potatoes in enough boiling water to cover in Dutch oven 30 to 40 minutes or until tender; drain. Cool slightly; peel if desired. Preheat oven to 425°F. Combine cooked potatoes, granulated sugar, coconut milk, flax, orange peel, orange juice, salt, and ginger in large bowl; mash with potato masher or beat at medium speed with electric mixer until blended. Spoon into lightly greased 2-quart baking dish. Stir together cardamom, brown sugar, pecans, walnuts, flour, and melted Earth Balance; sprinkle evenly over sweet potato mixture. Bake 20 minutes; cover with aluminum foil. Continue baking 10 minutes more or until thoroughly heated. 

COUNTRY RICE DRESSING

1 cup brown rice

3 cups sliced mushrooms

½ cup chicken-style soy curls, chopped (optional)

1 cup chopped onion

¾ cup shredded carrot

3 stalks celery,  sliced

½ cup dried cranberries or tart cherries

¼ tsp. rosemary

¼ tsp. thyme

¼ tsp. sage

¼ cup chopped fresh parsley

Salt to taste

In medium saucepan, simmer rice and 2 cups water, covered, 45 minutes, or until tender. Meanwhile, in large skillet, cook mushrooms, soy curls (if using), and onion until soy curls are browned and veggies are tender. Stir in carrot, celery, cranberries, herbs, and parsley. Stir in cooked rice into veggie mixture, and add salt to taste. Cook and stir until heated through.

 

Persimmon Cake w/Orange Glaze

Persimmons are common in Oklahoma, but our wild variety ones are so small, they aren't all that enjoyable to eat plain. It takes a bit of work to get the pulp, but once you get the hang of it, it doesn't take too long at all. I cut the sugar way down in this cake, because the persimmons I was using were super sweet, so may want to taste the batter before you put it in the pan to see if it's to your liking. Also remember that the raisins add sweetness. Also, you can leave the glaze off if you prefer, I just wanted to add a little something special to it for Thanksgiving!

CAKE
2 cups chopped nuts
1 cup raisins (golden looks great)
2 cups persimmon pulp, mashed
½ cup sugar
3 cups whole wheat pastry flour
½ tsp ginger
½ tsp cardamom
1 tsp salt
1 Tbs. aluminum free baking powder
1 cup dairy-free milk

GLAZE
1 Tbs. coconut oil or Earth Balance
¼ cup organic powdered sugar
1 tsp. orange zest
1-2 Tbs. orange juice

Mix nuts, raisins, persimmon pulp, and sugar. Sift dry ingredients and add alternately with milk to first mixture. Bake at 325°F for about 40 minutes in a 9x13 cake pan lightly greased with coconut oil, or until set and toothpick inserted in the middle comes about clean. Set on cooling rack to cool in pan.

To make glaze: melt fat over medium heat in a small sauce pan. Stir in powdered sugar and orange peel. Add orange juice until glaze has a smooth consistency. Pour over cake in pattern or spread out evenly as desired.

Blueberry Banana Muffins

These light and slightly sweet muffins are perfect for breakfast, desert, or a light supper. Makes about a dozen.

1 cup almond milk (or your choice of dairy-free milk)
2-4 Tbsp coconut oil or Spectrum non-hydrogenated shortening (palm oil)
1 very ripe banana (the softer the better), mashed
1/2 tsp pure vanilla
2 cups whole wheat pastry flour
2/3 cup organic cane sugar
1 Tbsp aluminum-free baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries

Heat oven to 400 degrees F. Grease muffin pan with coconut oil. Beat almond milk, oil, banana, and vanilla in large bowl. Sitr in flour, sugar, baking powder, and salt all at once just until flour is moistened. Batter will be lumpy; do not overmix. Fold in blueberries. Divide batter evenly among muffin cups. Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.

South of the Border Corn Chowder and Crunchy Kale Chips

South of the Border Corn Chowder
 1 medium onion, chopped
1 red or orange bell pepper, about  1 cup
1 large red potato, shredded or in hash brown shreds
1 cups vegetable broth or stock
2 cups fresh or frozen organic corn
1 1/2 cup water plus 1/2 cup sunflower seeds or cashews, OR 2 cups almond milk
1 Tbsp organic cornstarch or arrowroot powder (optional, for extra thickness)
1 tsp salt, or to taste
1/4 tsp cumin
1/4 tsp garlic powder
1/2 tsp smoked paprika
2 slices Tofurky deli slices of your choice (bologna, ham style, etc) or 4 slices of tempeh bacon (optional)
1/4 cup chopped parsley or cilantro

Heat a pot over medium-high heat. Add onion and bell pepper, cook still onions are just starting to turn brown around the edges. Add 1 cup of corn and potato. Cook 3 minutes more. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft and beginning to fall apart. Meanwhile, blend water and cashews or sunflower seeds (or almond milk, if using) with the remaining 1 cup of corn, cornstarch or arrowroot powder (if using), salt, cumin, and garlic powder on high speed until very smooth. Pour into pot when potatoes are done. Stir in smoked paprika. Bring to a boil and cook until desired thickness is reached. Cook Tofurkey or tempeh bacon until crispy. Dice and mix with cilantro or parsley. Sprinkle mixture over top of soup. 


Crunchy Kale Chips
1 bunch kale, washed, stems removed
Olive oil
Salt to taste
Juice of 1/2 lemon
Nutritional yeast

Tear or cut kale into bit size pieces. Toss with salt to taste, lemon juice, and nutritional yeast. Spread out on cookie sheet and bake at 350F for 18 to 20 minutes, tossing gently after 10 minutes.

Tour of Asia Slaw with Tangy Ginger Peanut Dressing

I've been working on this salad for a few years now, but with the addition of chicken style soy curls, I think it's finally "there"! Feel free to add more spice if you want, but it is mild enough for everyone. Enjoy!

2 cups soy curls
2 Tbsp chicken style seasoning
4 cups Napa cabbage, shredded
1 large carrot, peeled, sliced diagonally, then cut into strips
3 green onions, sliced
1/4 medium head red cabbage, shredded
1/3 cup peanuts, chopped
1 recipe Tangy Ginger Peanut Dressing
Chopped fresh cilantro, optional

Break soy curls into bite size pieces, add to small saucepan and cover with water. Add chicken style seasoning, and bring to boil. Reduce heat and simmer until tender and most of the liquid is gone. Remove from heat. Combine remaining ingredients with soy curls in large bowl and toss to coat with dressing. Serve room temp or cold.

Dressing:
3 Tbsp natural peanut butter
3 Tbsp lime juice
1 Tbsp tamari sauce
1 Tbsp honey or brown rice syrup
1 tsp sesame oil
2 tsp minced ginger

Whisk all ingredients in bowl until well well mixed.

Autumn Crunch Granola

7 cups of quick oats
1 cup shredded unsweetened coconut
1 cup chopped pecans
1/3 cup flaxseed meal
1 cup warm water
1 cup organic cane sugar
1/4-1/2 cup grapeseed or coconut oil
2 tsp vanilla
1-2 tsp salt
1/4 tsp cinnamon (optional)

Mix oats, coconut, pecans, and flaxseed meal in a large bowl. Mix water, sugar, oil, vanilla, salt, and cinnamon in a measuring cup. Pour over oat mixture and stir until well coated. Place in two 9x13 cookie sheets or one large sheet pan, bake in a very slow oven overnight, or at 250 for about an hour, or until dry and golden. Do not allow to burn, so watch it closely. Store in an airtight container.

Kale and Potato Baked Spanish Tortilla

The original version of this recipe called for a cup of oil and a half dozen eggs. Even after "conversion", it required meticulous flipping and about two hours from start to finish. As much as I loved the flavor, I just didn't have the time to make this as often as I wanted. I finally decided there had to be an easier and faster way to make this recipe, and I believe I've found it. You can top this recipe not only with the cilantro pesto included here, but also with your favorite salsa, hot sauce, cheese sauce, or creamy breakfast gravy. Be creative and enjoy!
1 large onion, chopped
4 cloves garlic, minced
5-6 red potatoes
1Lb kale, stems removed and coarsely chopped
1Lb firm organic water packed tofu, drained
2 Tbsp nutritional yeast
2 Tbsp flaxseed meal
1 1/2 tsp salt, adjust to taste
Boil potatoes until tender. Meanwhile, saute onion and garlic in skillet until tender.  Process remaining ingredients on food processor or blender until smooth.Add kale to skillet until just beginning to wilt. Combine all ingredients in large bowl and mix well. Spread evenly in round our rectangle baking dish that has been coated with coconut oil. Bake for 30 minutes at 400° F, our until to is crispy. Serve with cilantro pesto ( http://www.reddirtveg.blogspot.com/2011/10/classic-basil-pesto-and-cilantro-lime.html?m=1) our your choice of sauce. 

Raw Cleanse: Creamy Carrot Soup and Brainy Banana Smoothie

This super-cleansing soup is surprisingly filling and perfect for a hot day when you're craving soup but not the heat from the stove. Feel fee to experiment with other veggies and herbs to create your own custom version. I highly recommend tasting the cucumber before juicing it to ensure that it's not bitter, as can be the case if they were left on the vine too long before being picked. This is a more common issue with garden or farmers market cukes than with store bought ones. A bitter cuke will ruin this recipe... Ask me how I know...
Creamy Carrot Soup
1 lb carrots, peeled and juiced
1 small cucumber, peeled and juiced
1 clove garlic
1/2 an avocado
Juice of 1 lemon
Hanfull of fresh dill, parsley, or cilantro
Unprocessed sea salt to taste
Blend all ingredients in a blender on medium high until smooth and creamy, or to your desired consistency.
Brainy Banana Smoothie
This tasty and very filling smoothie is loaded with omega-3s and serotonin precursor tryptophan, as well as a punch of fiber. This truly guilt free dessert will satisfy your sweet tooth while keeping your blood sugar and waistline in check. A small, cheap coffee grinder works perfectly for grinding your own flax or chia seeds, which helps you get the most omega-3, since omega-begins to break down soon after grinding.
1 ripe banana
1/2 cup almond milk
1/3 cup raw walnuts
1 tsp carob powder
2 tsp raw local honey
1/2 tsp natural vanilla extract
2-3 Tbsp chia seeds, whole or fresh ground
Blend on high until smooth and creamy.

Amazing Applesauce Muffins and Vanilla Glaze

Amazing Applesauce Muffins
½ cup quinoa flour
½ barley flour
1 cup whole wheat flour or whole wheat pastry flour
1/3 cup Truvia
1 can unsweetened applesauce
½ cup water
½ tsp cardamom
¼ tsp coriander
¼ tsp ginger
½ tsp salt
1 Tbsp aluminum free baking powder
2 ripe bananas
1 cup raisins
2/3 cup chopped nuts
Vanilla Glaze
Combine all ingredients except raisins, nuts, and vanilla glaze in a medium bowl. Beat with electric mixer until just well combined (do not overmix). Pour batter into muffin pans that have been coated with coconut oil, about two thirds full. Bake for 25-30 minutes at 350 F, or until they are lightly golden, firm (not hard), and toothpick inserted in the middle comes out clean. Drizzle with Vanilla Glaze, if desired.
Vanilla Glaze
2 Tbsp coconut oil
¼ cup Truvia
2 Tbsp honey
1 tsp vanilla
1-2 Tbsp cold water
Combine oil, Truvia, honey, and vanilla in a small saucepan. When it is well mixed and becomes hot, add the water a little at a time until a nice glaze begins to form. Cook for one or two minutes, then drizzle over muffins. Allow to cool.

Cream of Broccoli Soup

1 large yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
4 cups broccoli florets
4 cups cauliflower florets
6 cups water
1 ½ Tbsp low sodium tamari
1 tsp salt
Dash of smoked paprika (optional)
Fresh parsley, chives, or scallions, for garnish
Sauté onion in large saucepot until translucent but not brown. Add garlic and cumin and cook for an additional minute. Add broccoli and cauliflower, and cook for another 5 minutes. Add water, tamari, salt, and paprika. Cover, bring to a boil, reduce heat, and simmer until veggies are tender. Puree in batches, return to pot, adjust seasoning to taste. Top with Jack Queso Sauce, and garnish of choice.