Crispy Lettuce Salad and Dressing

Crispy Salad

½ head romaine Lettuce

2 cups mixed greens

½ cup Cherry tomatoes

1 English cucumber

½ cup shredded carrots

Directions:

1. Combine all ingredients together in large salad bowl
2. Serve immediately
   

   
   

Salad Dressing

5 to 5 ½ Tbs fresh lime juice, to taste

4 Tbs extra-virgin olive oil

2 large cloves garlic, minced

2 tsp ground cumin

2 tsp pure maple syrup, or to taste

¾ tsp salt (or to taste)

Spiced Pumpkin Pie

1 9-inch pie crust

1 cup dark brown sugar

1/4 cup cornstarch

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp salt

pinch of allspice

pinch of cloves

1 29 oz can 100% pumpkin puree

1/2 cup coconut milk

1/2 cup soy milk

1 tsp vanilla extract

Directions

Preheat the oven to 425F.
Blend all of the ingredients and transfer the mixture into the prepared pie shell. 

Bake for 15 minutes, turn the temperature to 350 F and then bake for 35-40 minutes.

Top with whipped topping

Green Beans with Roasted Nuts

Pinch kosher salt

1 ½ lbs green beans, trimmed

2 Tbs extra-virgin olive oil

½ cup roasted, unsalted mixed nuts, roughly chopped

¼ cup dried cranberries

Directions

1. Bring a large pot of water to a boil. Add pinch of salt and the green beans and cook until tender, 6-8 minutes.
2. Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.
3. Drain the green beans and transfer them to the bowl.
4. Add additional pinch of salt and toss to coat.
5. Serve warm or at room temperature.

Cranberry Sauce

1 package fresh cranberries

1 apple, cored and chunked

1 orange, deseeded and chunked (with skin)

2 cups dates or date pieces

Directions:

1. In a large food processor, place about one cup of dates and process until small bits. Repeat until all are finely chopped. Do the same with the remaining ingredients*
2. Mix all together (hands may help integrate the dates with the rest of the fruits)
3. Refrigerate at least 24 hours before using.
4. Buy cranberries ahead and freeze so you can have this delicious treat year-round. Make sure to process frozen, before the thawed berries would become mush in the food processor
5. The relish freezes well, so consider making a double batch

*Doing small amounts of the food makes it possible to finely chop rather than liquefy. If preferred, this can be made with a meat grinder.

Chicken style Gravy

4 ½ cup water

½ cup cashews

¼ cup cornstarch

2 Tbs chicken style seasoning

1 ½ tsp onion powder

1 tsp salt

Directions:

1. Combine all ingredients in blender
2. Blend on high until creamy
3. Put in sauce pan on stove and bring to boil, stirring constantly to avoid burning/clumping

Brown Gravy

4 ½ cups water

½ cup cashews

¼ cup cornstarch (can add more or less depending on desired consistency)

3 Tbs soy sauce (or liquid aminos)

1 Tbs onion powder

½ tsp salt

Directions:

1. Blend all ingredients until creamy
2. Bring to boil over medium heat, stirring constantly to prevent lumping/burning
3. Once boiling, remove from heat

Stuffed Pumpkin

8 cups bread cubes (can make your own, or get whole wheat bread cubes from Aldi’s (no hydrogenated oils)

1 ½ cup chopped celery

1 onion

2 cups water

2 tsp chicken style seasoning-available online & Earth Fair Hixson (ordered)

½ tsp marjoram

½ tsp thyme

½ tsp Italian seasoning

½ tsp oregano

1-2 cups chicken style gravy (see recipe below)

1 cup nuts (optional)

1 Pumpkin hollowed out (optional)

Directions:

1. Sauté celery and onion in small amount of water (or microwave in glass bowl)
2. Combine all ingredients, will be fairly moist
3. Bake in covered dish at 350F for about 1 hour
4. Consider uncovering for last 15 minutes to crisp
5. If stuffing pumpkin, bake in covered pumpkin at 350F for 1 hour