Savory Fig & Walnut Stuffing Slices

Savory Fig & Walnut Stuffing Slices
Prep Time
90 minutes prep, plus overnight chill time
Number of Servings
serves 8
Ingredients
  • 7 oz stale whole-wheat bread
  • Sea salt flakes and black pepper
  • 1 cup toasted walnuts
  • 4 Tbsp olive oil, divided
  • 2 celery stalks, finely diced
  • 3 shallots, finely diced
  • 3 garlic cloves, minced
  • 1 lb, 2 oz parsnips, grated
  • [q:5 1/4] oz carrots, grated
  • 1 heaping tsp dried oregano
  • 2 heaping tsp whole-grain mustard
  • 3 Tbsp dairy-free margarine
  • 6 dried figs, finely chopped
  • Small bunch of flat-leaf parsley, finely chopped
Directions
  1. Place bread in a food processor and pulse to form fine bread crumbs. Season generously with salt and pepper, add toasted walnuts, and pulse again to combine. Set aside until needed.
  2. Heat 1 tablespoon of the oil in a large pan over medium heat. Add celery, shallots, and garlic to pan. Season and sweat for 4 to 5 minutes until translucent.
  3. Add parsnips, carrots, and oregano to pan, season generously, and sauté for 5 minutes until softened. Reduce heat to low, add whole-grain mustard, margarine, remaining 3 tablespoons of oil, and bread crumb mixture. Stir well to combine. Remove pan from heat and stir through chopped figs and parsley.
  4. Spoon stuffing mixture into a lightly greased 1-pound loaf pan a little at a time, pressing down firmly with the back of a spoon to compact it nicely. Cover with an oven-safe lid and refrigerate overnight. (You can cook it straight away, but this chilling time will result in a firmer slice).
  5. When ready to cook, preheat oven to 425°.
  6. Bake covered for 45 minutes. Remove lid and bake for another 10 to 15 minutes until nicely browned. Remove from oven and let cool in pan for at least 10 minutes before gently tipping it out onto a serving plate. Cut into slices and serve.
Nutrition Info
290 Calories, 6 g Protein, 37 g Carbohydrates, 8 g Fiber, 15 g Total fat (3 g sat), 346 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin A, B6, C, E, Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc

Healthy Apple Pie Cookies

Healthy Apple Pie Cookies
Prep Time
55 minutes prep time
Number of Servings
Makes 12 cookies
Ingredients
  1. 1 cup gluten-free old-fashioned oats, not instant
  2. [q:1 1/2] tsp ground cinnamon
  3. [q:1/2] tsp ground allspice
  4. [q:1/4] tsp ground nutmeg
  5. Pinch of fine salt
  6. [q:1 1/2] cups freeze-dried apple pieces
  7. 1 cup whole raw almonds, or your favorite nuts
  8. 6 Tbsp pure maple syrup
  9. 5 Tbsp roasted creamy almond butter
Directions
  1. Add oats, cinnamon, allspice, nutmeg, and salt to a food processor, and pulse a few times to evenly incorporate spices. Add dried apple pieces and almonds, and pulse a few times to break them up into smaller pieces but not into a meal. Add syrup, almond butter, and 2 tablespoons of water, and process until mixture comes together in sticky, thick clumps. You will need to stop and break up mixture and press it back down a few times. It is ready when you can press mixture together and it is no longer dry and crumbly. Place food processor bowl in the fridge for 30 minutes to firm mixture up a bit before rolling it into balls.
  2. Preheat oven to 375°. Line a sheet pan with parchment paper.
  3. Once mixture is chilled, scoop 2 tablespoons of batter at a time into your hands and roll into balls. If dough is still too sticky, chill for another 30 minutes. Place cookies a couple of inches apart on prepared pan. You should yield 12. Press each cookie down to [q:1/2] inch thick.
  4. Bake for 10 to 15 minutes, or until cookies have a nice golden-brown color on top. Bake less for a chewier texture or longer for a more crisp texture.
  5. Cool cookies on pan for 10 minutes, and then transfer to a wire rack to cool completely. They will firm up as they cool. Keep extras sealed in an airtight container or seal-top bag for up to 3 days.
Nutrition Info
Per Cookie: 256 Calories, 6 g Protein, 40 g Carbohydrates, 7 g Fiber, 10 g Total fat (1 g sat), 26 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), C, E, [nutrition:1] Magnesium, Phosphorus, Potassium

Stovetop Mac-and-Cheese with Spinach

Stovetop Mac-and-Cheese with Spinach
Prep Time
40 minutes prep time, 2 hours soak time for nuts
Number of Servings
Serves 6 as a side
Ingredients
  • [q:1/2] cup raw cashews
  • 2 cups peeled and cubed butternut squash
  • 1 cup unsweetened plain almond milk
  • 1 Tbsp lemon juice
  • 4 Tbsp nutritional yeast
  • 1 tsp dry mustard
  • [q:1/2] tsp paprika
  • 1 Tbsp cornstarch or potato starch
  • 1 (12 oz) package elbow macaroni pasta
  • 1 tsp olive oil
  • 3 cups packed sliced baby spinach
  • Salt and freshly ground black pepper
Directions
  1. Place cashews in a medium bowl. Cover cashews completely with water and set aside to soak for 2 hours.
  2. Place squash in a steamer basket set over a pot of boiling water. Cover with a lid. Cook over medium-high heat until squash is tender when pierced with a fork.
  3. Once cashews have soaked, drain and add them to a high-speed blender along with cooked squash, almond milk, lemon juice, nutritional yeast, dry mustard, paprika, and cornstarch. Blend until smooth.
  4. Cook pasta according to package directions. Drain.
  5. Heat oil in a sauté pan set over medium heat. Add spinach and sauté for 2 minutes.
  6. Transfer cashew and butternut squash mixture to pan with spinach. Stir until sauce is heated through and thickened. Season to taste with salt and pepper.
  7. Add pasta to sauce and stir to combine. Serve.
Nutrition Info
338 Calories, 17 g Protein, 57 g Carbohydrates, 5 g Fiber, 8 g Total fat (1 g sat), 249 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, K, [nutrition:4] Magnesium, [nutrition:3]  Vitamin A, Phosphorus, Zinc, [nutrition:2] Vitamin C, E, Iron, Folate, [nutrition:1] Calcium, Potassium

Cranberry-Orange Sauce

Cranberry-Orange Sauce
Prep Time
25 minutes plus 2 hours chill time
Number of Servings
Serves 6
Ingredients
  • 1 (12 oz) bag fresh cranberries
  • Juice and zest from 1 large orange
  • [q:1/3] cup water
  • [q:1/2] cup honey
Directions
  1. Place cranberries, orange juice, water, and honey in a large saucepan set over high heat.
  2. Bring mixture to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until cranberries have popped and sauce has thickened.
  3. Remove sauce from heat and stir in orange zest. Transfer sauce to a heatproof container and chill in the refrigerator for 2 hours.
Nutrition Info
94 Calories, 25 g Carbohydrates, 3 g Fiber, 2 mg Sodium, [nutrition:2] Vitamin C

Pumpkin Pecan Tart

Pumpkin Pecan Tart
Prep Time
2 hours prep time + 2 hours chill time
Number of Servings
Serves 8
Ingredients

Base

  • [q:3/4] oz raw sunflower kernels
  • 1 oz raw almonds
  • [q:3 1/2] oz gluten-free plain (all-purpose) flour
  • [q:1/4] tsp psyllium husk powder
  • [q:1/2] tsp ground cinnamon
  • [q:2 1/4] oz coconut oil, solid
  • 1 oz coconut sugar
  • [q:1 1/2] oz coconut yogurt
  • [q:1/2] tsp vanilla extract

Filling

  • 2 tsp chia seeds
  • [q:1 3/4] oz pumpkin purée*
  • [q:5 1/2] oz soft medjool dates, pitted
  • 1 tsp vanilla extract
  • [q:1/4] tsp ground sea salt
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground ginger
  • [q:1/4] tsp ground nutmeg
  • [q:3/4] oz coconut oil, softened
  • [q:1 1/3] cups pecans, roughly chopped, divided
Directions
  1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
  2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix chia seeds and [q:1/8] cup of water. Set aside to become gelatinous.
  4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and [q:1/2] cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
  5. Preheat oven to 350°.
  6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
  7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
  8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.
Nutrition Info
365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc

Braised Shiitake Mushrooms

Braised Shiitake Mushrooms
with Tofu, Thai Basil & Chilies
Prep Time
3 hours
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp gluten-free red miso paste
  • [q:1/4] cup rice vinegar
  • 3 shallots, sliced into thin rings
  • 2 Tbsp minced fresh ginger
  • Kosher salt
  • 2 lbs fresh shiitake mushrooms, stems removed, caps left whole
  • 3 Thai (bird’s-eye) chilies, seeded and sliced into thin rings
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 small yellow bell pepper, seeded and thinly sliced
  • [q:1/2] lb firm tofu, cut into [q:1/2]-inch-thick planks, seasoned with a pinch of salt and pressed*
  • [q:1/4] cup freshly torn Thai basil leaves
Directions
  1. Preheat a 4-quart (or larger) slow cooker on the High setting for at least 15 minutes.
  2. Pour 4 cups of water into slow cooker. Add miso, vinegar, shallots, ginger, and [q:1/2] teaspoon salt, whisking well to fully dissolve miso. Add mushrooms and Thai chilies, cover with lid, and cook on High for 1 hour.
  3. Add bell peppers and tofu to mushroom mixture, re-cover cooker, and cook for 1 hour more, still on High setting. To finish, add basil, mix well, season with salt to taste, and serve in a deep platter or a bowl.
Nutrition Info
206 Calories, 13 g Protein, 34 g Carbohydrates, 10 g Fiber, 4 g Total fat (1 g sat), 646 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Potassium, [nutrition:2] Vitamin K, Magnesium, Zinc, [nutrition:1] Vitamin B1 (thiamine), Calcium, Iron

Chocolate Popcorn with Almonds and Raisins

Chocolate Popcorn with Almonds and Raisins
Prep Time
15 minutes, plus 1 hour set time
Number of Servings
10 cups
Ingredients
  • 2 Tbsp Fair Trade Certified coconut oil
  • [q:1/2] cup popping corn
  • [q:1 1/2] cups Fair Trade Certified dark chocolate, chopped
  • 1 cup Fair Trade Certified almonds, chopped
  • 1 cup raisins
  • Salt to taste
Directions
  1. In a large shallow saucepan, heat oil over medium-high heat. Drop 2 kernels of corn in pan and cover with a lid. When corn begins to pop, add remainder of kernels. Cover pan and remove from heat for 30 seconds. Return covered pan to heat and shake covered pan constantly while corn pops. When popping slows to almost a stop, remove pan from heat. Let pan sit off heat for 1 minute to allow any remaining kernels to pop. Transfer popcorn to a large heatproof bowl.
  2. Heat chocolate in a small saucepan set over medium-low heat, stirring constantly until chocolate is melted. Immediately remove pan from heat and pour half of chocolate over popcorn. Stir to coat popcorn with chocolate.
  3. Mix almonds and raisins into popcorn. Add remaining half of melted chocolate and stir to combine. Season to taste with salt.
  4. Spread popcorn on a parchment-lined baking sheet. Cool in refrigerator until chocolate has set. Store popcorn in an airtight container.
Nutrition Info
332 Calories, 6 g Protein, 30 g Carbohydrates, 6 g Fiber, 22 g Total fat (9 g sat), 147 mg Sodium, [nutrition:2] Vitamin E, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Zinc

Split Pea Soup

Split Pea Soup
Prep Time
9 hours prep time + 4 hours soak time for peas
Number of Servings
serves 4
Ingredients
  • 16 oz dried green split peas, rinsed and drained
  • 6 cups low-sodium vegetable stock
  • 2 leeks, white and pale-green parts only, chopped
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, peeled and chopped
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes and vegan sour cream, optional
Directions
  1. Soak peas in water that covers them completely by about 1 inch for 4 hours. Drain.
  2. Add drained peas and all other ingredients to a 4-quart cooker.
  3. Turn heat to Low and cook for 8 hours.
  4. Let soup cool slightly. Remove bay leaf. Process soup in batches in a high-speed blender until smooth.
  5. Garnish with red pepper flakes and sour cream, if desired.
Nutrition Info
149 Calories, 8 g Protein, 29 g Carbohydrates, 9 g Fiber, 1 g Total fat, 407 mg Sodium, [nutrition:5] Vitamin A, C, K, [nutrition:2] Vitamin B1 (thiamine), B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc

Blackberry Clafoutis

Blackberry Clafoutis
A taste of summer
Prep Time
50 minutes
Number of Servings
Serves 8
Ingredients
  • Coconut oil for greasing pan
  • [q:3/4] cup coconut flour
  • Pinch salt
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 large eggs
  • [q:1/2] cup pure maple syrup
  • 1 Tbsp pure vanilla extract, optional
  • 2 cups fresh blackberries
Directions
  1. Preheat oven to 350°. Grease a glass pie pan with coconut oil.
  2. Sift together coconut flour and salt in a small bowl.
  3. In a large bowl, whisk together coconut milk, eggs, maple syrup, and vanilla, if using.
  4. Whisk dry ingredients into wet until a smooth batter is formed. Pour batter into greased pan. Sprinkle blackberries over surface of batter.
  5. Bake for 45 minutes. Allow clafoutis to cool slightly before serving.
Nutrition Info
256 Calories, 6 g Protein, 25 g Carbohydrates, 6 g Fiber, 16 g Total fat (13 g sat), 80 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), [nutrition:1] Vitamin C, Iron, Magnesium, Phosphorus

Café Gratitude Garlic Tahini Sauce

Café Gratitude Garlic Tahini Sauce
Prep Time
10 minutes prep time
Number of Servings
Makes 2 cups
Ingredients
  • [q:2/3] cup tahini
  • [q:1/3] cup water
  • 1 tsp salt
  • 2 garlic cloves
  • [q:1/3] cup fresh lemon juice
  • 1 cup loosely packed fresh parsley leaves
  • [q:2/3] cup olive oil
Directions
  1. Purée tahini, water, salt, and garlic in a blender. Scrape down sides of blender with a spatula and add lemon juice and parsley.
  2. With motor running, slowly drizzle in oil. Don’t overblend—make sure flecks of parsley are still visible in dressing.
  3. Serve immediately or refrigerate in an airtight container for up to 1 week.
Nutrition Info
Per serving (1/4 cup): 284 Calories, 4 g Protein, 6 g Carbohydrates, 2 g Fiber, 29 g Total fat (4 g sat), 154 mg Sodium, [nutrition:5]  Vitamin K, [nutrition:2]  Vitamin C, Phosphorus, [nutrition:1] Vitamin B1 (thiamine),  E, Calcium, Iron
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