1) Candied Flax Walnuts
- 2 cups walnuts (soaked for four hours)
- 1 tsp. coconut oil
- 4 Tbsp, maple syrup
- 2 Tbsp. flax
- 1 Tbsp. organic cane sugar or coconut sugar
- dash of cinnamon
Method
- Preheat oven to 300 F.
- Gently melt the maple syrup, sugar, and coconut oil.
- Add cinnamon and add to walnuts.
- Toss evenly.
- Spread on a parchment paper lined sheet pan.
- Bake for 35 minutes, stirring halfway through cooking process.
- Cool thoroughly before storing.
2) Christmas Roulade with Cranberry Stuffing
Outer Layer:
- 1/2 an onion
- 1/2 cup walnuts
- 2 cups cooked lentils
- 1 pack yves ground round
- 1 cup breadcrumbs or smashed crackers
- 2 cups frozen veggies
- 4 Tbsp. apple sauce
- 2 Tbsp. ketchup
- 1/2 tsp. each of thyme, oregano and savoury
Method:
- Chop onion and walnuts roughly
- Mash the lentils with onions and walnuts and mix with breadcrumbs.
- Mix in frozen veggies, apple sauce and ketchup.
Cranberry Stuffing:
- 1 cup brown & wild rice blend
- 2 1/4 cups vegetable broth
- 1 tablespoon coconut oil
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 3 tablespoons fresh chopped sage
- 1 tablespoon fresh chopped thyme
- 1 teaspoon salt
- 1 apple, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 veggie sausages ground
Directions:
- Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
- While the rice is cooking, melt the coconut oil in a large pan over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender.
Mushroom Gravy
Ingredients:
- 8 organic shitake mushrooms
- 1 organic portobello mushroom
- 1 shallot
- 1 clove garlic
- 2 tbsp garbanzo bean flour
- 1/2 tsp thyme
- 2 tsp mellow white miso
- 1 tsp tamari
- 1 1/2 cup pure water
- 1/2 cup soaked raw cashews
- 1 tbsp extra-virgin olive oil
- Black pepper to taste
- Pink Himalayan or Celtic sea salt to taste
3) Chocolate Black Bean Truffles
- Yield: 25 servings
- 1 1/4 cup black beans
- 2 tablespoons coconut oil
- 1 tablespoon pure maple syrup
- 2 tablespoons coconut sugar
- 1/4 cup unsweetened cocoa powder or raw cacao powder + 1 tablespoon for coating
- 1 teaspoon vanilla
Method:
- In a food processor fitted with a metal blade, puree the black beans, coconut oil and maple syrup until very smooth. Scrape down the sides and puree again for 1 minute.
- Add the remaining ingredients and puree until fully combined. Scrape down the sides and puree again until the entire mixture is completely blended and 100% chocolaty.
- On a parchment-lined baking sheet, scoop 2 teaspoon-sized truffles. Roll into balls with your hands.
- Put 1 tablespoon of cocoa on a small plate. Coat the truffles with the cocoa.
- Place the truffles in a glass container and store in the refrigerator for 1 week or freeze for up to 3 months.