The Thanksgiving Table

Makes 4 portions

Preheat oven to 350°F · Baking sheet lined with parchment paper · Food processor

Ingredients

• 2 cups almonds
• 3 tbsp wheat-free tamari
• 2 tbsp raw agave nectar
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp fine sea salt
• Pinch cayenne pepper

Method

1. In a food processor, add the almonds and pulse 8 to 10 times. Add the tamari, agave, cumin, chili powder, salt and cayenne. Pulse the mixture another 8 to 10 times.
2. Transfer to the prepared baking sheet and place in the preheated oven. Bake until the almonds are dry, crisp and lightly browned, about 10 to 12 minutes. After 10 minutes, remove from the oven and stir the almonds, then check every 2 minutes after that.

Makes about 2L

Large soup pot · Blender

Ingredients

• 2 to 3 tbsp grape seed oil
• 1 cup thinly sliced white onion
• 1/4 tsp fine sea salt
• 8 to 10 cloves garlic, minced
• 12 cups sliced button mushrooms
• 3 to 4 portobello mushrooms, thinly sliced
• 1/4 cup chopped fresh thyme leaves
• 10 cups water
• 1/2 cup nutritional yeast
• 1/3 cup wheat-free tamari
• 1/2 cup red lentils

Method

1. In a large pot, heat the grape seed oil on medium-high heat. Add the onions and salt and cook, stirring frequently, until the onions are soft and translucent. Add the garlic and cook 2 to 3 minutes, until fragrant. Add the button and portobello mushrooms, turn the heat up to high and cook until the mushrooms are soft and some of their liquid has started to release, about 8 to 10 minutes.
2. Add the fresh thyme, water, nutritional yeast, tamari and lentils. Place a lid on the pot and bring to a boil. Remove the lid, reduce to a simmer and cook until the lentils are soft, about 12 to 15 minutes. Remove from the heat.
3. Using a ladle, fill the blender jar a little less than halfway. Place a kitchen towel over the top of the blender and blend on high until the soup is smooth and creamy. Transfer to a clean pot and keep warm until ready to serve.

Makes about 6 portions

Preheat oven to 400°F · Greased loaf pan or shallow baking dish · Food processor

Ingredients

• 1 cup millet (see Tips, below)
• 7 cups water, divided
• 2 cups green lentils (see Tips, below)
• 2 to 3 tbsp grape seed oil
• 1/2 cup medium-diced onion
• 1/2 cup medium-diced carrot
• 1/2 cup medium-diced celery
• 1 cup diced apple
• 3 to 5 cloves garlic, minced
• 2 tbsp chopped fresh thyme leaves, about 2 or 3 sprigs
• 1/4 cup wheat-free tamari
• 1/4 cup nutritional yeast
• 1/2 cup brown rice flour
• 1/4 cup whole golden flax seeds, ground
• 2 tbsp roughly chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1/2 cup ketchup, optional

Method

1. In a small pot, add the millet and 3 cups of the water, bring to a boil and reduce to a simmer. Cook until soft and tender, about 12 to 15 minutes. Set aside to cool.
2. In another small pot, add the lentils and the remaining 4 cups water, bring to a boil and reduce to a simmer. Cook until tender, about 10 to 12 minutes.
3. In a medium sauté pan, heat the grape seed oil. Add the onion, carrot, celery and apple and cook for about 4 to 5 minutes, until soft and translucent. Add the garlic and thyme and cook for an additional 2 minutes, until fragrant. Remove the pan from the heat and stir in the tamari and nutritional yeast.
4. In a food processor, add the millet, half of the vegetable mixture and half of the cooked lentils. Process until smooth.
5. In a large bowl, combine the processed millet mixture with the remaining vegetables and lentils, the brown rice flour, ground flax, sage and rosemary until well incorporated.
6. Transfer the mixture to the greased loaf pan and top with ketchup, if using. Bake at 400°F for about 30 minutes, until hot in the middle and a light crust has formed on top. Serve immediately or cover and refrigerate for up to 1 week.

Makes about 6 portions

Small pot · Keeps 2 weeks refrigerated

Ingredients

• 2 tbsp grape seed oil
• 1/2 cup finely diced onion
• 3 cups mushrooms, quartered
• 3 cloves garlic, minced
• 2 tbsp white wine, optional
• 2 cups water
• 3 tbsp wheat-free tamari
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tbsp chopped fresh thyme
• 1 to 2 tbsp unpasteurized brown rice miso

Method

1. In a small pot, heat the grape seed oil on medium heat and add the onions. Cook until lightly golden, about 7 to 8 minutes. Add the mushrooms and cook for an additional 10 minutes, until soft and lightly golden.
2. Add the garlic and cook for 1 to 2 minutes, until fragrant. Deglaze with the white wine and cook until no liquid remains. Add the water and tamari and bring to a boil, reduce the heat and simmer 5 minutes.
3. In a small bowl, whisk together the cornstarch and cold water until no lumps remain. Add the slurry to the pot and bring to a boil, reduce the heat and cook for 2 to 3 minutes.
4. Turn off the heat and stir in the fresh thyme and miso. Serve immediately or allow to cool and store covered in the refrigerator for up to 2 weeks.

Makes about 8 portions

Preheat oven to 350°F · 8-inch square glass baking dish, greased

Ingredients

• 1 tbsp ground flax seeds
• 3 tbsp hot water (see Tips, below)
• 3 tbsp grape seed oil
• 2 cups finely diced onions, 1 large or 2 medium
• 2 cups finely diced celery, about 1/2 head
• 2 cups finely diced carrots
• 1 tsp fine sea salt
• 3 cloves garlic, minced
• 25 cups stale bread, cubed, about 1 loaf (see Tips, below)
• 2 cups freshly squeezed apple juice (see Tips, below)
• 1/2 cup roughly chopped fresh sage
• 2 tbsp each chopped fresh thyme and rosemary

Method

1. In a small mixing bowl, whisk the ground flax seeds and hot water until well combined. Cover and set aside to soak for 10 minutes so the flax can swell and absorb the moisture.
2. In a large skillet, heat the grape seed oil over medium heat. Add the onions, celery, carrot and salt. Cook until soft and translucent. Add the garlic and cook 2 to 3 minutes.
3. In a large mixing bowl, toss the cubed bread with the sautéed vegetables, apple juice, sage, thyme, rosemary and soaked flax until well combined. The mixture should be slightly wet and stick together when pressed between two fingers. Transfer to the prepared baking dish and bake in the preheated oven for 30 to 35 minutes, until golden brown on top and hot in the middle. Serve immediately or allow to cool and store refrigerated for up to 1 week.

Makes about 4 large portions

Small pot · Whisk or potato masher

Ingredients

• 6 cups cubed sweet potatoes, about 1 to 2 large
• 1/2 cup melted coconut oil (see Tips, below)
• 2 tsp ground cinnamon
• 2 tsp fine sea salt, divided

Method

1. In a small pot, combine the sweet potatoes and 1 tsp of the salt and cover with water. Bring to a boil and turn down to a simmer for 12 to 15 minutes, until fork tender.
2. Drain the potatoes and discard the water. Place them back in the pot with the coconut oil, cinnamon and the remaining 1 tsp salt.
3. Using a whisk or a potato masher, mix the potatoes well with the coconut oil, cinnamon and salt.

Makes about 1 cup

Small saucepan · Keeps 10 days refrigerated

Ingredients

• 2 cups frozen cranberries
• 1/4 cup raw agave nectar
• 1/4 cup freshly squeezed orange juice
• 1/8 tsp ground cinnamon
• Pinch fine sea salt

Method

1. Place the cranberries in a small saucepan along with the orange juice, cinnamon, agave and salt.
2. Bring to a boil and reduce to a simmer. Cook for 10 minutes, until the mixture has thickened. Serve immediately or allow to cool and store refrigerated for up to 10 days.

Makes about 4 large portions

Medium pot with a tight-fitting lid

Ingredients

• 2 tbsp neutral oil, such as grape seed or sunflower
• 2 tbsp minced garlic, about 6 to 8 cloves
• 1 head broccoli, cut into bite-sized florets
• 2 heads green kale, stripped and cut into bite-sized pieces
• 1/4 cup or so dry white wine, or water
• 1/4 tsp fine sea salt
• 2 tbsp chopped fresh thyme

Method

1. In a medium pot, heat the oil on medium-high heat. Add the garlic and cook, stirring constantly, until it is fragrant and just begins to brown, about 1 minute.
2. Add the broccoli and kale and cook, stirring constantly, until the greens are coated in the garlic and begin to soften. Add the wine and place a tight-fitting lid on top. Keep the lid on long enough for the steam to begin cooking the greens. Remove the lid, add the salt and thyme and stir to combine well. Serve immediately or allow to cool and store refrigerated for up to 3 days.

Makes 4 portions · Caramel makes about 1 cup

Soak 1 cup cashews for 30 minutes · Blender · Food processor · Small container or pan to set the cake in

Ingredients

Filling

• 4 cups chopped bananas
• 1 cup raw cacao powder
• 1 cup melted coconut oil
• 3/4 cup raw agave nectar
• 1/2 tsp ground vanilla beans
• Pinch fine sea salt
• 1 cup soaked cashews (see Tips, below)

Crust

• 1 cup walnuts
• 1/2 cup chopped pitted dates
• 1/8 tsp ground vanilla beans
• 1/8 tsp ground cinnamon
• Pinch fine sea salt

Salted Coconut Caramel

• 1 can full-fat coconut milk
• 1 cup coconut sugar
• 1/2 tsp ground vanilla beans
• 1/8 tsp ground cinnamon
• 1/2 tsp fine sea salt

Method

Cake

1. Filling: In a blender, combine the bananas, cacao powder, coconut oil, agave nectar, vanilla and salt. Blend at the highest speed until smooth. Add the soaked cashews and blend until smooth. Set aside.
2. Crust: In a food processor fitted with a metal blade, process the walnuts, dates, vanilla, cinnamon and salt until broken down and starting to stick together. Transfer to the container and press into the bottom, making sure the mixture reaches evenly into all the corners.
3. Pour the filling over the crust and smooth the top. Refrigerate for 3 hours, or overnight. Serve straight from the fridge, or cover and refrigerate for up to 2 weeks.

Caramel

1. In a small pot, combine the coconut milk, coconut sugar, vanilla and cinnamon. Bring to a boil, uncovered, then reduce to a simmer and cook 7 to 8 minutes, until reduced by half. Whisk in the salt. Serve warm over the cake, or store at room temperature for about 1 week.