November Holiday Potluck 2017

This month's theme is whole food plant based holiday dishes. I love all of our potlucks but sharing holiday favorites with a group of ladies that are healthy is a special treat for me each year. This year's holiday favorites was no different. Thank you all for a wonderful year and blessing me with your friendships!
December we will be meeting at Sassool's with a white elephant gift exchange, December 2nd at 1.

Salad

Chickpea Cutlets

Cauliflower stuffing

INGREDIENTS
1 head organic cauliflower
1 organic carrot
1/2 organic onion
6 cloves of garlic
1 sprig fresh basil
1 sprig fresh parsley
1 Tbsp. fresh thyme
1 Tbsp. dried rosemary
2 Tbsp. tamari
½ cup pecans, chopped (optional)
½ cup dried cranberries (optional)

METHOD 1. Chop the cauliflower in a food processor until minced into a rice-like texture.  set aside. 

2. Combine the carrot, onion, garlic, basil, parsley, thyme, and rosemary in the food processor. Pulse until minced. Transfer to a large non-stick skillet and cook over medium heat for 6 minutes. 3. add the cauliflower and cook for another 10 minutes, covered, stirring occasionally.
 remove from heat. add the pecans and cranberries if desired, and let stand, covered,
 for an extra 5 minutes. add the tamari and combine well.  serve and enjoy.
from Naked  Food Magazine

Mushroom Gravy double recipe

No Mushroom Gravy tapioca starch was substituted for corn starch.

Green Bean Casserole

Roasted Butternut Squash with Hazelnuts, Apples and Quinoa

substituting kale for spinach.and butternut squash for acorn.











Sweet Potato Souffle

The Sweet Potato Souffle recipe is from Brenda Cobb's Holiday cookbook (this was my favorite!!!)

ingredients:
6 cup diced and peeled sweet potatoes
1 tsp salt
2 tsp nutmeg
2 cups soaked over night cashews, rinsed and drained
2 cups pitted dates, soaked overnight, reserve the soaking water to use if needed

Combine in the high speed blender and blend until smooth

Fold in
2 cups raisins, soaked over night  and drained
2 cups pecans or walnuts, soaked over night  and drained

Cranberry Relish

Ingredients
2 cups of raw cranberries
3/4 cup of dates dates 
1/2 cup apple juice
Directions: Place everything in the food processor. After well chopped, add 1 orange and 1 apple to pulse until well mixed. We also added the juice of one orange. 





Cherry Mango Juice

Apple Streusel Bars