Month: November 2024

Recently, I visited the Holy Vajrasana Temple in Fresno, CA, and was deeply impressed by their delicious vegetarian meals. The flavors were unforgettable, and I’m thrilled to share some of these favorite healthy, vegetarian recipes with you to bring extra joy and flavor to your Thanksgiving holiday!

Stay tuned for some of the delightful recipes inspired by this visit, perfect for a healthy, delicious holiday spread!

Grilled Slaw With Mint

Cabbage is one of the most useful vegetables. I love it in slaw, in stews, in mashed potatoes, etc., and here we have a recipe that grills it. I think you could serve this hot for the cold days we are now having, although the recipe cools the cabbage to serve as salad. Enjoy!

Ingredients for 4 Servings

• 1 1/2 Tbsp cider or rice vinegar, plus more to taste
• 1 1/2 Tbsp maple syrup, plus more to taste
• 1 1/2 Tbsp avocado or grape seed oil
• 1 1/2 tsp Dijon-style mustard
• 1/2 tsp caraway seeds
• Kosher salt and freshly ground black pepper to taste
• 1/2 head savoy or other green cabbage quartered, lengthwise through core
• 2 Tbsp thinly sliced fresh mint

Directions

Light a charcoal or wood-burning grill and let the coals burn down to glowing embers. May also be grilled in an iron skillet or indoor grill.

Meanwhile, make the dressing: In a large bowl, whisk the vinegar and maple syrup. Whisk in the oil, followed by the mustard and caraway seeds. Season to taste with salt and pepper.

Lay the cabbage quarter(s) directly on the grill and roast until all sides are charred, turning with tongs, about 2 minutes per side. Transfer to a sheet pan and let cool.

Discard the tough core of the cabbage then thinly slice the cabbage crosswise. Add the sliced cabbage to the dressing and toss to coat. Season with more salt, maple syrup, and vinegar to taste. Refrigerate until serving and serve within a couple hours of mixing. Just before serving, stir in the mint.

Broccoli Slaw

This is a very easy, colorful and delicious salad or slaw that uses shredded raw broccoli stalks instead of cabbage and usually carrots and red cabbage or radicchio for color. You can find packaged broccoli slaw at most markets now or make your own.

• 3 cups broccoli slaw (shredded broccoli stalks, carrots, red cabbage)
• finely chopped green onions (optional)
• ¼ cup dried figs, dates, unsweetened cranberries or other dried fruit; cjopped mang, apple, pears also good
• 1/3 cup chopped roasted macadamia or hazel nuts
• 5 radishes, thinly sliced
• ½ chopped red, green, and/or yellow chopped bell peppers
• chopped avocado
• chopped parsley, cilantro, mint, dill, or other herbs
• hemp, flax, or poppy seeds

Dressing

• ¼  cup red wine vinegar 
• 2 Tablespoons olive or avocado oil
• 1-2 dates, chopped or seasonal fruit like pears or apples, but most fruit would work
• salt & black pepper to taste
• 1/2 tsp turmeric power
• toasted sesame seeds, grated ginger (optional)

Blend dressing, if dates or other fruits are used, otherwise, just mix ingredients.

Toss all ingredients, except nuts, and refrigerate for several hours to blend flavors. Add nuts and serve. Nuts may be served separately as some may have nut allergy.

NON-VEGAN:  Add can of drained chicken or tuna or grated cheese or other leftover protein. Tofu also may be marinated in dressing to give it more flavor.

DRESSING OPTIONS:  Lemon juice and zest good with avocado oil mayo, black pepper, turmeric, curry, chimichurri, or za’atar spices. Korean gochujang would also be good.

Carrot Cake Paleo Waffles

These delicious breakfast (or any time) treats are healthy and nutrient dense. They can be fried as pancakes, if you don’t have a waffle iron and you can make a big batch and freeze them to be reheated in your toaster or oven. Enjoy!

Toppings

• Butter, sour cream, maple syrup, coconut butter
• Yogurt, applesauce, more pecans or walnuts

Waffles

• 2 Eggs
• 1/3 Cup Plain yogurt
• 1/2 Cup Almond or coconut milk
• 1 tsp Vanilla
• 1 Cup Almond meal or flour
• 2 Tbsp Coconut sugar or maple syrup
• 1 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Grated ginger
• 1/2 Baking powder
• 1/4 tsp Salt
• 1/2 Cup Grated carrot 
• 1/4 Cup chopped walnuts or pecans
• 1/4 Cup chopped dates or raisins
• 2 Tbsp Coconut, shredded
• Oil spray

Whisk the eggs, yogurt, milk and vanilla together. Mix the dry ingredients in a separate bowl, add to egg mixture, and whisk until smooth. Fold in the carrots, walnuts, dates and coconut. If batter is still very thick add a few splashes of milk.
Spray waffle iron with oil. Place 1/4-1/2 cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions.
Top with toppings of choice and serve warm.

4 waffles. Can also be cooked as pancakes.

Bombay Frittata

This is a spicy Indian omelette with herbs and cheese that would be good for breakfast or any meal.

• 12 large eggs
• ½ cup crème fraiche or sour cream
• ½ cup finely chopped red onion or celery
• 2 scallions, white and green parts, thinly sliced (optional or serve as condiment)
• 2 garlic cloves, thinly sliced (optional)
• ¼ cup tightly packed fresh cilantro or parsley leaves
• ½ teaspoon garam masala
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon ground turmeric
• ¼ teaspoon red-pepper flakes
• 2 tablespoons ghee, butter, or coconut oil
• ¼cup crumbled paneer or feta cheese

Position a rack in the upper third of the oven and heat the oven to 350 degrees.

In a large bowl, combine the eggs, crème fraiche or sour cream, onion or celery, scallions & garlic (if used), cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.

Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly. When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm with toast, rice, or salad.

Serves 6.

Sweet Potato and Kale Soup

It is a Caribbean treat that can be cooked and served several ways. It could be a great soup for Thanksgiving dinner.

INGREDIENTS:

3 Tbsp olive oil
2 Tbsp brewers yeast
2 minced carrots
3 Tbsp minced ginger
2 large garlic cloves, minced
4 medium sweet potatoes, peeled and cubed
1 Tbsp fresh (or 1/2 that dried ) thyme
2 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
1 tsp chili sauce or Korean chili powder or flakes
1 tsp turmeric
black pepper
2 cans diced tomatoes
5 cups water or broth
14 oz coconut milk
19 oz white or garbanzo kidney beans or cauliflower florets
Stevia or maple syrup to taste
9 cups kale
2 Tbsp lime juice and zest

Fresh thyme for garnish

DIRECTIONS:

In a large saucepan or stockpot, heat olive oil over medium-low heat. Add brewer’s yeast, minced carrots, minced garlic, and minced ginger. Sauté for 4 to 5 minutes, stirring often.

Add the peeled and cubed sweet potatoes, thyme, allspice (if not available use more nutmeg, cinnamon, and mace), nutmeg, cinnamon, and chili sauce or flakes. Cook, stirring often, for another 3 or 4 minutes.

Stir in the diced tomatoes, salt, black pepper, vegetable broth or water. Turn heat to high and bring to a boil. Once boiling, immediately turn heat to low, cover and let simmer for about 25 to 30 minutes, or until the sweet potatoes are tender. Can be cooked in a large crock pot on high for 3-4 hours.

Add the coconut milk, cauliflower florets (or beans-drained & rinsed, and sweetener to taste) to soup. Turn heat up a little bit to medium-low. When soup returns to boil, add chopped kale (thick stems removed & washed) and let cook uncovered for another 5 minutes or until the kale is limp and tender.

Remove from heat and stir in the 2 Tablespoons lime juice and zest. If needed, season to taste with extra salt, pepper, sugar, or chili sauce or flakes. Garnish with fresh thyme leaves. Half batch fills 6 cup cooker.

Gochujang and Maple Syrup Glazed Roasted Brussels Sprouts

Here’s an easy and quick way to cook Brussels sprouts that the whole family will enjoy!

INGREDIENTS:

1 lb Brussels sprouts uniform size
½ teaspoon onion powder*
½ teaspoon garlic powder*
¼ teaspoon black pepper powder
1 tablespoon olive oil vegetable olive oil
1 tablespoon soy sauce or coconut aminos
1 tablespoon honey or maple syrup or to taste
½ teaspoon sriracha or Gochujang sauce. more. used 1 Tablespoon.
1 fresh lime optional

DIRECTIONS:

Wash, rinse, and dry the Brussels sprouts. Trim off the ends and cut them in half or quarters. Try and keep all pieces the same size. You can also include the individual leaves off of the sprouts.
Mix together onion, garlic and pepper powders, soy sauce, sriracha, honey and oil in a small bowl.
Transfer the Brussels sprouts to a medium bowl and coat them with some of the seasonings, making sure all surfaces are covered.

Spray pan with oil. Air-fry 14 minutes at 375F or roast in conventional oven at 400F for 16 minutes. Watch closely as they may burn.

Squeeze lime juice in sprouts and serve.

Cranberry-Orange-Date Relish

This is the best cranberry relish I have found. No cooking, easy. Makes about eight generous servings and freezes well.

INGREDIENTS:

12 oz Raw cranberries
1 Navel orange
1/4 Cup Vegan sugar or dates
OPTIONAL: chopped pecans

DIRECTIONS:

Process cleaned and sorted cranberries and one navel orange (include peel) that has been cut into eighths in food processor. Add vegan sugar or dates. Toasted pecans are good added just before serving.

Link:https://peacelilysite.com/2024/11/02/wholesome-delicious-healthy-recipes-to-nourish-body-and-soul/

Source: https://www.zhaxizhuoma.org/category/food-2/