Category: Whole Grains

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eHow Video: Cornbread Dip

I make the world’s best cornbread. I’m not bragging; just stating a simple fact. (This fact has been verified numerous times by that Southern husband of mine.) In this dish, I’ve taken my cornbread recipe and transformed it into a dip!

This is a great example of how pureed beans can be used whenever you’re in need of a creamy consistency. For this recipe, all I did was omit the flours I would normally use in my cornbread recipe, and used white beans instead. Between the beans and the quinoa, this dip is incredibly high in protein and fiber, while still maintaining the deliciously sweet tenderness of cornbread. Enjoy it with tortilla chips or carrot sticks. Yum!

Ingredients:
1 cup dry quinoa
1 cup cornmeal
1-15 oz can (or 1 1/2 cups) white beans, such as cannellini or navy beans
1 cup nondairy milk
3 tablespoons maple syrup
1 teaspoon chili powder
1/4 teaspoon cayenne
1 cup sweet corn

Instructions:
1. First prepare the quinoa: pour the quinoa onto a dry pan and toast over high heat for about 2 minutes, or until you start to hear popping. Add two cups of water and bring to a boil. Then, reduce the heat to low, cover, and continue cooking for 18-20 minutes. The quinoa is done when it’s light and fluffy–similar to couscous–and each piece has a little curly tail.
2. In a food processor, combine the cornmeal, beans, nondairy milk, maple syrup, chili powder, and cayenne. Blend until smooth.
3. Add the corn and quinoa to the food processor and pulse till the consistency is smoother but still retains a graininess.
4. Serve as is or heat up in the microwave for 1-3 minutes.For my cornbread recipe, read on.

The World’s Best Cornbread Recipe (not even kidding)

Ingredients:
1 cup quinoa
2 cups water
1 cup fresh corn kernels
1 1/4 cups cornmeal
1/3 cup spelt flour*
1 tablespoon oat flour
1 tablespoon brown rice flour
1 1/4 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon unrefined sugar
1 cup soy milk
1/3 cup maple syrup
1/3 cup unsweetened applesauce
1 tablespoon flax eggs (a fantastic egg substitute: place 2 parts warm water and 1 part ground flax seeds in a blender and blend at high speed for about a minute or until the mixture becomes gelatinous. Will keep, covered, in the refrigerator for up to 2 weeks.)
*if you can’t have spelt flour, try using Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

Instructions:
1. To make the quinoa, first toast quinoa on a dry pan over high heat for 2 minutes. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until quinoa is fluffy.
2. Preheat oven to 350 degrees and get out a 13x9x2-inch baking pan.
3. In a large mixing bowl, combine the corn, cornmeal, flours, baking powder, baking soda, salt, and sugar. In a separate bowl, mix together the soy milk, maple syrup, applesauce, and flax eggs. Add the wet ingredients to the flour mixture and stir well to combine. Stir in the cooked quinoa. Pour the mixture into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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eHow Video: North African Lentil Casserole

 This dish has undergone several revisions and I can now confidently say it is officially FANTASTIC. The ingredients are very simple but they come together to make something really elegant. Mr. Goldhouse, with his ever impressive ability to articulate the heart of the matter in as few words as possible (unlike his wife), describes this casserole as “fancy poor man’s food.”

I recently served this to some new friends we had over for dinner and received praise every vegan chef loves to hear from a non-vegan: “I had no idea vegan food could taste so good!” Plus, as regular readers already know, I am a huge fan of dishes that lasts for several meals because it makes life so much easier, and this one really lasts well. I suggest making this on a Saturday or Sunday for dinner and then bringing it for lunch or having it for dinner during the week. Whenever I make it, even though I’ll eat it for several dinners in a row, I am still always sad when it’s finally gone because it is just so delicious. This one is a MUST for your cooking repertoire!

(Serves 8-10)
Ingredients:
1 large onion, diced
2 medium carrots, diced
6 cloves of garlic, minced
2 tablespoons sweet paprika
1 tablespoon cumin
1 teaspoon allspice
1 teaspoon crushed red pepper
1 teaspoon turmeric
1 small can of no-salt added tomato paste
2 cups dry green lentils
1 cup dry quinoa
6 cups of low-sodium vegetable broth or water
2 teaspoons cinnamon
2 cups mashed sweet potatoes (canned is fine)
1-2 lbs of frozen spinach
1 large lemon
1/2 cup chopped cilantro

Instructions:
1. In a large saucepan, saute the onions and carrots with 1-2 tablespoons of water over medium heat until the onions become translucent, approximately 10 minutes.
2. Add the garlic and saute for another 2 minutes.
3. Add the paprika, cumin, allspice, crushed red pepper, turmeric, and tomato paste. Stir until throughly combined.
4. Add the lentils, quinoa, and broth or water. Bring to a boil over high heat, and then lower the heat to medium and cover for 45 minutes.
5. Meanwhile, to prepare the top layer, mix the cinnamon with the sweet potatoes. Preheat the oven to 400 degrees.
6. Once the lentils are fully tender, add the frozen spinach to the saucepan and cook until the spinach is fully heated.
7. Zest and juice the lemon and add to the saucepan.
8. Pour the mixture into a 9×13-inch baking dish. Spread the sweet potatoes evenly over the mixture and bake for 30 minutes. Garnish with cilantro when ready.
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eHow Video: Sweet Potato & Pinto Bean Burritos (and Some Words on Planning)

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“Things just don’t happen by accident.”

This is a common saying in our house. It refers to my love of planning. Everyone in my life makes fun of me for this, but you know what? They all benefit from my planning. Planning is how things get done. Planning is how you make sure you have the best experience possible. Planning is how you make sure you get what you want. Like I said, things just don’t happen by accident. You need to plan them out!

Now, I know you’re thinking, “jeez, Kate. Just relax. Just go with the flow. Just let life happen, man.” Well, all I can say to that is “no, thank you.” Because you know what? A lot of life IS going to happen. There is going to be a whole lot that will fall out of my control. And to that I completely surrender. I’m not out there trying to schedule the weather. But just because there are things that we can’t control doesn’t mean we are powerless. I plan because I want to ENJOY life. I don’t want to waste my time doing things like getting lost or overpaying, which are exactly the kinds of things that usually happen when we don’t plan.

The same goes for food. Everyone complains that eating healthfully is so time-consuming. Nuh-uh! Eating healthfully when you *don’t plan* is time-consuming. But when you do plan, it’s really not. Sure, cooking at home may not always be as quick getting fast food (though you’ll see that this recipe can be), but it’s very doable and it’s way less time-consuming than getting a chronic disease and spending all your time at the doctor’s. If there’s one thing that’s time-consuming, it’s sitting in a doctor’s waiting room.

So, if you don’t want your time to be consumed either by going to the grocery every night and then making a healthful dinner or by sitting in the doctor’s waiting room reading a bunch of People magazines, then there is one solution and one solution only, and that is to plan. Learn to love it, folks. Learn to love it. (Actually, it can be a lot of fun if you get into it. Seriously!)

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Now, to these mouthwatering burritos. These are absolutely the best burritos I’ve ever had. Being from Southern California, my standards are high when it comes to burritos, so to say something is “the best” is really saying a lot. There is a little bit of spiciness from the chili powder which is smoothed out by the sweetness of the pureed sweet potato. Honestly, after having these, I doubt I’ll ever want a burrito without sweet potato again. My extremely picky husband also agrees that these are “the best.” In fact, said extremely picky husband has one of these burritos every single day either at work or when he gets home. Is that because he heats up the wraps, sautes the onion, and then the beans, adds the spices and yada yada yada every single day? No. Is that because I make it for him every single day? No. It’s because I plan ahead!

Here’s what I do: Approximately every two weeks, I’ll make 12 burritos (doubling the recipe below), wrap them in foil, and then stick them in the freezer. It takes me 30 minutes, tops. Mr. Goldhouse will grab one of these on his way out the door or he’ll have one as a snack when he gets home before working out. On Monday nights I take a class that doesn’t get me home till about 10pm and he’s studying for an exam and has no time to cook so he just heats up a burrito or two for dinner. That’s a healthful meal, ready in 2-3 minutes. It’s that easy!

So, make fun of me all you want now, but please, just take 30 minutes on a Sunday and give this a try. Your life will be SO much easier, and you’ll see that eating healthfully doesn’t have to be time-consuming at all. If you plan, of course. After all, things just don’t happen by accident.

Ingredients:
1/2 onion, chopped
2 cloves garlic, chopped
1 bell pepper, chopped
1-15 oz can of pinto beans (1 1/2 cups)
1-15 oz can of fire-roasted tomatoes
1-15 oz can of corn
1 1/2 tablespoons chili powder
1 teaspoon cumin
2 teaspoons yellow mustard
1 tablespoon reduced-sodium tamari
dash of cayenne
6 burrito-size tortillas (whole wheat, brown rice, or sprouted grain)
1 can pureed sweet potatoes
salsa (optional)

Instructions:
1. Heat the oven to 350 degrees.
2. Add the onions, garlic, and pepper into a medium skillet with a little bit of water and saute until soft, about 5-7 minutes.
3. Stir in the pinto beans. Then add the fire-roasted tomatoes and corn, and cook until heated through.
4. Remove the skillet from the heat and stir in the chili powder, cumin, mustard, tamari and cayenne.
5. Place the tortillas into the oven for 2-3 minutes to soften (or stick them in the microwave).
6. Lay the tortillas out on a flat surface. Divide the sweet potato puree evenly among the tortillas, placing them in the half closest to you. Then place the bean mixture on top of the sweet potatoes, and roll.
7. Bake in the oven for 10-15 minutes. Serve as is or with salsa.

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eHow Video: Down-South Homemade Chili (a.k.a. Chili Jambalaya)

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What’s a series on beans without a chili recipe? Rather than sharing a more Western-style chili with black beans, tomatoes, and Mexican seasonings, I thought it would be a fun opportunity to move East and make something with more of a Southern vibe. The result is a mix between a chili and a jambalaya with ingredients found in traditional dishes all across the South, from Cajun spices to black-eyed peas to okra. I am proud of all the recipes in this series but I am especially proud of this one. I even had the chutzpa to make it for my Southern in-laws, knowing full well I was encroaching on dangerous territory (not being a Southerner myself and all), and it received excellent reviews.

This has truly become a favorite meal in our house. It’s also great leftover. I like making a big batch for dinner on Sunday night and then packing the rest for Mr. Goldhouse’s lunch for the next several days. And, of course, it’s incredibly healthful, as kidney beans and black-eyed are both excellent sources of protein, fiber, calcium and iron.

Ingredients:
Cajun spice blend:
2 teaspoons smoked paprika
2 teaspoons thyme
1 teaspoon oregano
1 teaspoon marjoram
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon ground cloves
…..
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, diced
1 1/2 cups brown rice
1 package frozen okra, de-thawed
2-15 oz can kidney beans (3 cups)
1-15 oz can black-eyed peas (1 1/2 cups)
1-15 oz can corn (1 1/2 cups)
1/2 teaspoon liquid smoke
3 cups vegetable broth

Instructions:
1. Prepare the Cajun spice blend and set aside. (Tip: I like to double this and store what I don’t use for this recipe in a plastic baggy. That way it’s all set to go next time I need it.)
2. In a soup pot, saute the onion, celery, garlic and pepper in a tablespoon of water for about 10 minutes, or until the onions are translucent.
3. Add the remaining ingredients and 1 1/2 tablespoons of the Cajun spice blend.
4. Turn the heat to medium-high and bring to a boil, and then reduce to low and cover. Cook for about 40-45 minutes, or until the rice is done. Stir every 20 minutes and add more liquid if necessary.
5. Once the rice is ready, season with salt, pepper, and more Cajun seasoning as needed.
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eHow Video: “Butternut Squash Lasagna with Ricotta” (vegan, of course!)

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Need a dish that is guaranteed to impress? This is definitely the one.
I love this recipe because it includes everything we love about lasagna–the warmth, the comfort, and the heartiness. But, unlike traditional lasagna, my version is incredibly healthful. Not only does it leave out all animal products, it’s also made entirely of whole foods! Rather than using pasta noodles made with processed white flour, I instead use very thin slices of butternut squash. This makes the lasagna more healthful, more flavorful, and more colorful!

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     This recipe can be a bit time-consuming, but it doesn’t have to be. My tip: Make the sausage and the ricotta ahead of time (they can easily be frozen and de-thawed when needed), then all you’ll have to do on the day-of is assemble and bake. If you aren’t able to make the sausage and ricotta ahead of time, it’s really not that big of a deal, and the extra time it takes is still absolutely worth it because this dish is so spectacular. I would just recommend making doubling the sausage and ricotta to freeze and use for next time. This dish is too good to only make once, and the easier it is to prepare, the more likely you are to make it again and again.
     Plus, as those of you who follow Goldhouse Gourmet on Facbeook know, I am a HUGE fan of dishes that can last for several meals. They mean you don’t have to cook every night and/or can have healthful leftovers to bring with you for lunch. This lasagna definitely fits that bill, and is one of those dishes that only gets better day after day. That is, if you manage to have any left 🙂
Ingredients:
1 butternut squash
1 jar marinara sauce (I like Eden Organic’s No Salt Added Spagetti Sauce)
Sausage Ingredients:
1 chopped carrot
1 chopped onion
2 cups cooked quinoa
4 cups cooked lentils
2 tablespoons marjoram
1/2 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons fennel
2 tablespoons ground flax
2 tablespoons thyme
4 cloves garlic
Ricotta Ingredients:
2 cups raw cashews, soaked in warm water for at least 20 minutes
1/3 cup nondairy milk (I like soy or almond milk)
3 tablespoons lemon juice
3 garlic cloves
1 tablespoon maple syrup
1 tablespoon Italian herb blend

1/3 cup fresh basil

1/4 teaspoon salt
1 teaspoon black pepper

Instructions:
1. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.
2. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.
3. Preheat the oven to 400 degrees.
4. Spread a thin layer of marinara onto the bottom of a glass dish.
5. Layer the squash on top. Avoid overlapping pieces as much as possible.
6. Place a layer of ricotta on top.
7. Spread a layer of sausage crumbles on top.
8. Add another layer of squash and then another layer of marinara sauce.
9. Start again at step 6 and repeat until near the top of the dish. Top with any remaining ricotta.
10. Cover with tin foil and bake for 40 minutes or until a knife can be easily inserted all the way through.

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eHow Video: “Healthy Recipe for Carrot Cake With Cream Cheese Topping”

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     I love words. I really do. But sometimes, when something is just so good, words are not enough. They just aren’t. I could try and talk about how this cake is surprisingly low in added sugar, and that most of its sweetness comes from whole fruit. Or I could talk about how it’s very high in fiber, beta-carotene, potassium, B vitamins and omega-3’s, while also being completely free of cholesterol (and any other harmful animal products, as always). But I think you’ll get a better sense of how unbelievably outstanding this carrot cake is if I tell you that everyone who tries it for the first time eats the first few bites silently with their eyes closed.
     Yes. It is *that* good.
Cake Ingredients:
2 cups oat flour
2 1/2 cups carrots, shredded
3 teaspoons baking soda
1/4 cup brown sugar
1 cup applesauce, unsweetened
1 cup pineapple, blended
1 banana, mashed
1 teaspoon cinnamon
1 dash cayenne
1 teaspoon vanilla extract
1 cup raw walnuts, chopped
1/2 cup shredded coconut
1 cup raisins
Frosting Ingredients:
1 cup raw cashews, soaked in warm water for at least 2 hours
1/2 cup water
1/4 cup agave
1 teaspoon vanilla
3 tablespoons lemon juiceInstructions:
1. Preheat the oven to 350 degrees.
2. In a small bowl, mix oat flour and baking soda.
3. In a larger bowl, beat the sugar, pineapple, banana, and applesauce together. Add cinnamon, cayenne, and vanilla and mix thoroughly.
4. Add the flour mixture along with the chopped walnuts and shredded coconut to the larger bowl and mix. Add the shredded carrots and raisins till fully combined.
5. Spread the batter in a nonstick pan. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, add all the frosting ingredients to a blender. Process until completely smooth. Using a spatula, scoop the frosting into a small bowl and place in the fridge to chill.
7. Once the cake has fully cooled, spread the frosting on top. Best served chilled.

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July 4th Vegan Breakfast-for-Dinner!

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     Robert’s brother, Clint, came to visit us at our new place in Boston over July 4th and had the excellent idea to celebrate the holiday with breakfast for dinner. I loved this idea because it allowed us to serve up lots of American classics with our own stamp of independence (read: everything was vegan). Another huge plus was that all our banging around in the kitchen and chatter drowned out most of the fireworks so Gubie had his very first non-suicidal July 4th. A revolutionary evening indeed!
QUINOA CORN BREAD
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Ingredients:
1 cup quinoa
2 cups water
1 cup fresh corn kernels
1 1/4 cups cornmeal
1/3 cup spelt flour
1 tablespoon oat flour
1 tablespoon brown rice flour
1 1/4 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon unrefined sugar
1 cup soy milk
1/3 cup maple syrup
1/3 cup unsweetened applesauce
1 tablespoon flax eggs (a fantastic egg substitute: place 2 parts warm water and 1 part ground flax seeds in a blender and blend at high speed for about a minute or until the mixture becomes gelatinous. Will keep, covered, in the refrigerator for up to 2 weeks.)
Instructions:
1. To make the quinoa, first toast quinoa on a dry pan over high heat for 2 minutes. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until quinoa is fluffy.
2. Preheat oven to 350 degrees and get out a 13x9x2-inch baking pan.
3. In a large mixing bowl, combine the corn, cornmeal, flours, baking powder, baking soda, salt, and sugar. In a separate bowl, mix together the soy milk, maple syrup, applesauce, and flax eggs. Add the wet ingredients to the flour mixture and stir well to combine. Stir in the cooked quinoa. Pour the mixture into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
DINER-STYLE PANCAKES
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Ingredients:
1 1/4 cups sifted unbleached white or spelt flour (for gluten-free, use oat flour)
2 1/2 teaspoons baking powder
2 tablespoons unrefined sugar
3/4 teaspoons sea salt
1 1/2 teaspoons flax eggs (see corn bread recipe for instructions) dissolved in 1 tablespoon soy milk
1 3/4 cups soy milk
1/2 teaspoon vanilla extract
3 tablespoons canola oil, plus more for cooking the pancakes
maple syrup (optional)
Instructions:
1. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, combine the dissolved flax eggs, soy milk, vanilla extract, and oil. Mix ingredients from both bowls together, stirring well to combine.
2. In a large skillet over medium heat, heat some oil. Drop large spoonfuls of batter onto the skillet, leaving room for the pancakes to expand. Cook until the bottoms are golden and bubbles are popping on the surface, about 2-3 minutes. Flip the pancakes and cook until golden. Repeat, using up all the batter.

TEMPEH BACON + HASH BROWNS + HOMEMADE KETCHUP
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I used Colleen Patrick-Goudreau’s tempeh bacon recipe and used the remaining marinade to saute the greens. We served our homemade ketchup with the hash browns. Here’s the recipe for the hash browns:
Ingredients:
3 lbs. yukon gold potatoes, grated
3 tablespoons canola oil
Salt and pepper to taste
Instructions:
1. Heat oil in a large frying pan over medium-high heat.
2. Add the grated potatoes in loose patties or piles, no more than a half inch think. Sprinkle some salt and pepper on top. After a few minutes, check the underside for doneness. Once they are golden brown, use a large spatula to flip the patty and fry till golden brown on the other side. Repeat with all patties.
RED, WHITE, AND BLUEBERRY CHEESECAKE
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For this recipe I added blueberry frosting and fresh strawberries to my raw vegan cheesecake. Here’s the recipe for the frosting:
Ingredients:
1 cup raw cashew pieces, soaked overnight
1 cup water
4 tablespoons agave syrup
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1 cup blueberries
Instructions:
1. Pulse the cashews in a food processor until crumbly. Add the water, agave, and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Add blueberries and puree till smooth.
2. Spread on top of the cheesecake with a spatula before putting in the freezer as instructed.
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Oat Coconut Cupcakes + Coconut Frosting

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Growing up, Robert always had coconut cake on his birthday. Last week was his birthday (and mine!) so I decided to make something similar but with my own special twists. Instead of a cake I made mini cupcakes because they are just so cute and I don’t think I’ve ever made cupcakes before. I also made them wheat-free by using oat flour instead of the typical white flour. And, as always, they are vegan, so no animals were harmed in the making of these adorable coconutty indulgences. While sleeping in a sugar coma, I woke Robert up to ask him his thoughts on the cupcakes (this is my little trick to get him to tell me what he really thinks about things). He said, “Oh wow, they were really different.” Um, excuse me? What does that mean? “They were like no cupcakes I’ve ever had but they were perfect.” Considering that he practically inhaled these cupcakes and has already requested them for his birthday next year, I’ll take that as a compliment.

Ingredients:
Cupcakes:
1 3/4 cup oat flour (you can make this yourself by whizzing up oats in the blender)
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup toasted coconut
1/2 teaspoon salt
1 cup coconut milk (from a can or a carton is fine)
1/2 cup canola oil
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar

Coconut frosting:
1/4 cup vegan shortening (such as Earth Balance)
1/4 cup vegan margarine (such as Earth Balance)
4-5 tablespoons coconut milk
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup toasted coconut

Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, sugar, baking powder, baking soda, toasted coconut, and salt in a medium bowl and set aside.
3. Blend coconut milk, oil, vanilla extract, and vinegar in a separate bowl. Then mix the ingredients in both bowls, whisking till just combined.
4. Fill cupcake liners 2/3 full. Bake for 15-18 minutes or until you can stick a toothpick inside the center of a cupcake and have it come out clean.
5. For the frosting, blend the margarine and shortening together till smooth. Add the powdered sugar, a little bit at a time, and then the coconut milk. Then add in the flavorings and the toasted coconut. Mix well, decorate, and enjoy!

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Curry Lentil Rice Pizza

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This “pizza” has become a staple in our home because it’s really tasty and makes enough leftovers for several lunches. The recipe comes from Thrive by Brendan Brazier, the professional Ironman triathlete (and a vegan, of course). Brazier’s recipes are based on the concept of “high net-gain nutrition,” meaning eating foods that leave you with more energy, not less. According to Brazier, most foods in the average North American’s diet require almost as much energy to digest and process as they contain, therefore the net gain is extremely low. As a result, people feel weaker and hungrier, and their bodies are less resilient and their health more compromised. However, nutrient-dense whole foods–those foods that have not been refined and stripped of their value during processing–eliminate excess work for the body thereby leaving us with more energy, more physical resilience, and more mental clarity. It’s a simple concept that makes a lot of sense. I’d highly recommend this book to anyone interested in fitness, or health in general. Plus, the recipes are great.

Ingredients:
Crust:
3 cups cooked brown rice
3 cups cooked lentils
4 tsp curry powder
2 tsp dried basil
Sea salt to taste
Topping:
Nutritional yeast
2 yellow or orange tomatoes, chopped
2 yellow or orange bell peppers, sliced
1 medium sweet potato or 3 large carrots, thinly sliced
1 cup green onions, chopped
2 tsp oregano
2 tsp thyme

Instructions:
1. Preheat oven to 300 degrees.
2. In a food processor or by hand, combine all crust ingredients until mixture starts to ball up.
3. Lightly oil an 11-by-15-inch baking tray. Spread crust mixture evenly on tray.
4. Sprinkle nutritional yeast on top of the crust. Use as much or as little as desired (we use a lot!). Add toppings.
5. Bake for approximately 1 hour (this may vary slightly depending on the moisture content of the vegetables).

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Thanksgiving!

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Menu
Shredded Brussels Sprouts with Toasted Pecans and Dried Cranberries
Garlic-Herb Mashed Potatoes and Cauliflower
Wild Mushroom Gravy
Quinoa Corn Bread
Tamarind BBQ Tempeh and Sweet Potatoes
Pumpkin-Pecan Praline Cheesecake
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Shredded Brussels Sprouts with Toasted Pecans and Dried Cranberries
Ingredients:
1 lb. fresh brussels sprouts
3 oz. coarsely chopped pecans
3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
4 oz. coarsely chopped dried cranberries
Instructions:
1. Slice the Brussels as thinly as possible, with a knife or mandolin. If you use a food processor, use the thinest slicing disk possible.
2. In a saute pan, toast the pecans over medium heat for 2 minutes.
3. Add the olive oil, then the Brussels, salt, and pepper. Stir continually until the Brussels are just tender and their color brightens, approximately 6 minutes.
4. Remove from the pan. Add the cranberries. Toss and serve!
Garlic-Herb Mashed Potatoes and Cauliflower
Ingredients:
2 russet potatoes, cut into 3/4-inch pieces
1/2 head cauliflower, cut into florets
4 cloves garlic, minced
1 tbsp olive oil
2 tsp dried thyme
1 tsp dried marjoram
2-4 tablespoons vegetable broth
1/2 tsp salt
Instructions:
1. Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 minutes or until the potatoes and cauliflower are tender.
2. Meanwhile, saute the garlic with the olive oil, along with the thyme and marjoram.
3. Drain the potatoes and cauliflower in a colander, then return them to the pot, and use a potato masher to mash them a bit.
4. Add the garlic and herbs, 2 tablespoons vegetable broth, and the salt and pepper, and mash a bit more. Use a fork to make sure all the seasonings are mixed well. if needed, add another 2 tablespoons of broth. Taste for salt. Serve warm.
(Source: Appetite for Reduction)
Wild Mushroom Gravy
Ingredients:
6 tbsp olive oil
2 cups onion, peeled and finely chopped
2 cups finely chopped mushrooms, such as shiitake, oyster, chanterelle, or portobello
1 cup brown rice flour (if you can’t find this in your grocery store make it by whizzing up brown rice in a blender)
1/4 cup tamari soy sauce
1 1/2 tsp dried sage
1 1/2 tsp dried rosemary
1 1/2 tsp dried tarragon
Instructions:
1. Heat 3 tbsp of the olive oil in a large skillet. Saute the onion and mushrooms until softened, about 10 minutes, and set aside.
2. In a medium saucepan, heat the remaining 3 tablespoons of olive oil and saute the rice flour over low heat to make a roux. Stir 2 cups of water, the tamari, sage, rosemary, and tarragon into the roux and mix well. Bring to a boil over medium heat, then simmer until the gravy is thickened and smooth, about 10 minutes.
3. Stir in the mushroom-onion mixture and cook over low heat until warmed through. If the gravy is too thick, add water 1 tablespoon at a time to achieve the right consistency. Serve at once.
(Source: The Candle Cafe Cookbook)
Quinoa Corn Bread
See recipe here.
Tamarind BBQ Tempeh and Sweet Potatoes
See recipe here.
Pumpkin-Pecan Praline Cheesecake
This recipe begins with my raw vegan cheesecake plus a pumpkin pie layer on top and then a pecan-prailine mix on top of that. Yum! Add these between steps 3 and 4.
For the pumpkin pie layer…
Ingredients:
1 cup canned pumpkin
2 tbsp tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch allspice
Instructions:
1. Mix all the ingredients in a large bowl and stir until thoroughly combined.
2. Spread on top of the cheesecake with a spatula.
For the pumpkin-pecan praline…
Ingredients:
2 tbsp vegan butter (such as Earth Balance)
A couple shakes of cinnamon
A pinch of salt
1/3 cup chopped pecans
1/4 cup raw pumpkin seeds
2 tbsp light brown sugar
2 tbsp maple syrup
Instructions:
1. Grease a baking sheet and set aside. Heat a well seasoned, lightly oiled iron skilled over medium heat and add the vegan butter, cinnamon, sea salt, pecans, pumpkin seeds and brown sugar. Stir for a minute or two to toast the seeds and pecans. Add the maple syrup and stir till bubbling and sticky.
2. Remove from heat; spoon and spread the praline onto a greased baking sheet to cool. Break the praline into pieces for garnishing the top of the pie. Get ready for heaven!