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.
Cauliflower Potato Mash
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.