AN SOS-FREE VEGAN THANKSGIVING COOK-A-LONG | Chef AJ LIVE! with Friends | Episode: 750

You Tube limits the number of character so I couldn't type all the recipes out but have provided links for the ones that I couldn't fit in.I Sign up at www.ChefAJ.com we will send you the recipes. I wish you a happy and healthy Thanksgiving holiday!
CHEF AJ’S CRANBERRY SPRITZER
• Cranberry Spritzer | W...
Crunchy Endive Boats with Waldorf Salad (Raw)
Ingredients
1 purple Belgian endive, leaves separated
1 green Belgian endive, leaves separated
½ cup seedless red grapes, halved or quartered
1 red apple, unpeeled and diced
2 stalks celery, diced
⅓ cup raw walnuts, chopped
⅓ cup fennel, diced plus fennel fronds for garnish (optional)
3 tablespoons chives diced
Crispy Autumn Pumpkin and Black Bean Stuffed Potato Skins
These cute little appetizers look like acorns and are perfect for Fall.
Ingredients
15-20 small yellow new potatoes
For the Filling
1 cup roasted pumpkin
½ cup black beans, cooked and drained
3 cloves garlic
1 teaspoon cumin
1 teaspoon herbes de Provence
1 teaspoon smoked paprika
1 teaspoon salt free seasoning
For the Garnish
3 tablespoons chives or green onions
1 tablespoons raw pumpkin seeds
Elspeth Feldman
www.thespeedyve...
/ thespeedyvegan
Roasted Carrot Soup
Yields 8 cups; serves 8
Ingredients:
2 pounds carrots, peeled and trimmed and cut into 1” rounds
1 large onion, small diced (yield 1½ cups)
4 cloves garlic, minced
2 large rib celery, diced (yield 1 cup)
2 Tablespoons fresh ginger, peeled and minced (about 1” piece)
1 tsp ground coriander
6-8 cups homemade broth or store-bought vegetable broth (low-sodium)
1 lime
Fresh Black pepper to taste
½ cup fresh cilantro and mint, chopped together
Garnish: Toasted pumpkin seeds or pine nuts
Directions:
Preheat the oven to 400° F
• Line a sheet pan with parchment paper or Silpat baking mat. (this is for easy clean up)
• Prepare you carrots: peel and cut them into ½” rounds, and place on baking sheet.
• Squeeze lime juice over the carrots, toss and arrange carrots in a single layer and bake 30 minutes.
• While carrots are cooking, place a Dutch oven or soup pot, over medium heat.
Add ¼ cup broth and begin to sauté the onions, stirring occasionally, until the
onion is softened and turning translucent, 5 to 7 minutes. Add celery and continue mix.
• Add garlic, ginger, coriander. Stirring constantly, cook until fragrant about 30 seconds to 1 minute.
• Add the roasted carrots and the broth to the pot. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook until the carrots are very tender for 20 minutes.
• Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently.
• Add black pepper to taste.
• To serve, garnish with fresh mint/cilantro and sprinkle a few toasted pumpkin seeds or pine nuts
Chefs note: How to toast nuts on stove top: spread nuts in single layer in a skillet over medium heat. Cook, stirring occasionally for 3-5 minutes. Be watchful, careful to not allow nuts/seeds to burn.
Carol Levy www.theveggiev...
Family Harvest Salad
3C cooked wild rice
2C cooked butternut squash, cut 1/2” diced
2 cups shredded carrots
1C curly parsley, chopped
2C kale, chopped
2C Romain, chopped
3-4 tangerines, peeled
1-2C pomegranate seeds
1/2C pumpkin seeds or pistachios (optional)
1/2C fresh mint, chopped
Add everything to a large bowl except the pumpkin seeds, and toss gently. Once you are ready to serve add the dressing, and pumpkin seeds, and toss gently.
DRESSING:
3 Tbsp fresh orange juice
2 Tbsp fresh lime juice
2 Tbsp pomegranate paste/molasses
1 small shallot
1/4C raw cashews or cannelloni beans
1/4-1/2C water, depending on how thin you want the dressing to be.
Put everything in a high speed blender, and start with 1/4 cup of the water. After blending, if you still want the dressing a little thinner, then slowly start to add more water. Put in the refrigerator until ready to use.
Website:
healthycookingw...
CATHY’S MASHED POTATOES AND GRAVY:
www.straightup...
www.straightup...
Raw Cranberry-Orange Relish
Makes 4 cups
Surprise everyone at Thanksgiving with this awesome recipe that’s the perfect blend of sweet, tart, and spicy. Just don’t tell them it’s healthy until after they’ve licked their plates clean.
4 cups fresh cranberries
Zest and juice of 2 oranges
10 pitted dates
2 tablespoons ground flaxseeds
½ serrano chile with seeds (optional)
Put all the ingredients in a food processor.
Process until finely chopped, 15-20 seconds.
Serve chilled or at room temperature.
Website: www.bravopb.com/
SCOTT FAMILY DESSERT RECIPES:
get2droothealth...

[@angelm.bouchard3722]

I hope the Thanksgiving Cook Along will continue to be an annual event for many years.

[@alisondblake]

WOW... Chef AJ! You came across my KZbin feed and I know the universe has conspired to make our introduction. Thank you for your healthy spirit and wonderful guests. You are making our world a better place!!! xoxo

[@laurabal7556]

Omg… that fennel apple celery grapes and walnuts.. is OUT OF THIS WORLD!!! I make it all the tiiiiiime!!! And the carrot soup was awesome! My. Son wants a repeat of this!! Thank you for this wonderful collection of recipes!! Xoxoxoxo

[@MichellWatt]

The grape cutting trick, Pampered Chef has one that you can do it with it came out about 5 or so years ago. Works great

[@roweluca145]

Using a serrated knife and 2 plastic lids the same size works great on having grapes, pitted cherries, cherry tomatoes, etc

[@GardenofEydie]

Wonderful, creative, beautiful and looking delicious holiday recipes. All the chefs are fabulous. Thank you!

[@CHEFAJ]

Our pleasure!

[@lorrainebarnett8389]

You are fantastic! Thanks for sharing all these great people and their delicious food!,

[@CHEFAJ]

Our pleasure!

[@tamylaabraham5868]

Love fennel

[@tamylaabraham5868]

Yes to the shirt

[@rachelgoodell3877]

I'm looking forward to making the roasted carrot soup. It looks and sounds fabulous!

[@tamylaabraham5868]

love the grape trick with the bowl on top. Plate on top doesn't work so well.

[@traceykaminski7874]

The family and all the presenters are lovely! 💜 Happy thanksgiving 🍁🍽 🍁

[@tonyaquinn7822]

Oh definitely making that salad!

[@agadooska]

An e-book with recipes from your interview series would be great :)

[@mojavebohemian814]

I love the Scott Family!

[@margaretlucero6338]

Happy Thanksgiving Chef AJ and her host and every one. 🍝 from Louisville, co.

[@barbbrazes869]

Great!

[@catobie1948]

I saw an online chef do the plate thing to cut cherry tomatoes easily.

[@MTknitter22]

YAY CHEF AJ!! Happy Thanksgiving to you & your family 🍁🍁🍂🍂 You are a BLESSING to my life (my health especially!)

[@CHEFAJ]

Thank you so much! Same to you and yours :)

[@ioanaconstantin7151]

Great show! So many recipes! 🙏 ❤️ 😊

[@lorrainebarnett8389]

I made the pumpkin thumbprints and the oat bites….Yum! Both were really awesome!

[@janetlewis2859]

Chef AJ, you look beautiful. Glowing skin!

[@CHEFAJ]

Thank you so much

[@amiemichele]

Thanks to you and all of the fabulous chefs. This was such a fun show. I can’t wait to finish making all of the dishes.

[@CHEFAJ]

Have fun! Happy Thanksgiving!

[@dorretgibson8548]

This is AWESOME! Great ideas that I can use for the holidays and beyond! Thanks to you and all of your fabulous guests!!!

[@CHEFAJ]

You are so welcome!

[@nazokashii]

That grape cutting trick from Elspeth is genius! And haha, yesss, gotta love leftovers

[@CHEFAJ]

Wow--that's amazing that you've seen all 750 shows! Thanks for your support!

[@CHEFAJ]

@M Chagawa Can you please email us with your contact information to: [e-mail]?

[@CHEFAJ]

How great! Please send me your contact info to: [e-mail]

[@rachelgoodell3877]

Pampered Chef sells an expensive contraption for cutting cherry tomatoes in the same fashion that Elspeth did with her plates. No way Jose, I saved myself $$$ just by using my round plastic Pyrex lids to do the same thing that Elspeth did...use whatcha already have. 👍

[@roweluca145]

Love that tip on seeding & de-ribbing a jalapeno. I'm NOT a spicy chick!

[@kathycostello2180]

Everything looks delicious, thank you! I made Chef Bravo's cranberry relish last year and am definitely making it again. SOS-free Thanksgiving is the best! How lucky we are for your advice and support.

[@MTknitter22]

would that salsa be a great dip for flax chips?

[@janetlewis2859]

I add the entire orange to my relish and process with all ingredients.

[@CHEFAJ]

Thank you and happy holidays!

[@marypfender9984]

Love the jalepeno tip!

[@mandym8781]

Happy 750 shows, AJ 🥳👏🥳👏🥳 Such an amazing cooking party today! I can't believe it's been a year since the last one, seems like it was just yesterday! 😂

[@CHEFAJ]

Time flies when you're having fun!

[@ericshapiro8646]

You can also add the recipes in the first comment or two (or three!) under the video. Then everyone would have to scroll to the very bottom of the thread under the video to see those recipes, yes, but at least that would provide additional space for your recipes.

[@janetkarfonta6034]

Happy Thanksgiving A.J., I love you and your show. Would you mind sending me the name of the company you find those beautiful tops at. I love that style and haven't been able to find a company that has good quality clothing.

[@CHEFAJ]

Hi! I get them mostly from Venus and Boston Proper--both online

[@tamylaabraham5868]

Good Health to you!

[@CHEFAJ]

Same to you!

[@enosyodermattieyoder4298]

There's also licorice mint....

[@HollijoyJohnson]

Thanks ladies 😉 now I have absolutely no excuse 🤪😐😜

[@CHEFAJ]

You got this!

[@cimesq]

Omg, I love the tops. Where do you order these from, Chef AJ?

[@elspethfeldman6261]

Hi Tina, most of the tops we wear are from Venus and Boston Proper. Happy shopping 🛍 😉

[@juliejoseph2201]

❤️❤️❤️❤️

[@MyLaura33]

I need a recipe for flatbread but no oil and how to cook/brown in pan with no oil?

[@CHEFAJ]

Jill Dalton has a good recipe for flatbread---it's in my video library. To cook without oil, just use a little bit of water in a non stick pan--you may not even need water.

[@tiffanybeautiful]

Hi Chef AJ. I love watching your show and often wonder where you get your caps and tops. It seems from a comment made recently you get some from a particular site. Would you mind sharing with me please. Thanks very much and have a Thanksgiving Holiday

[@elspethfeldman6261]

Most of the tops we wear are from Venus or Boston Proper. Fun and comfortable ♥️. Chef AJ gave me the top I wore for my birthday and it was from Venus.

[@trishfish1184]

Where are the recipes??!?😢

[@CHEFAJ]

Check the show notes