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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...