Brussels Sprouts w/ Avocado Garbanzo Dip
Avocado Garbanzo Dip
I could have this as a meal all by itself! It’s a great way to get that pound of veggies in.
1 large avocado
1 cup cooked garbanzo beans
1 T nutritional yeast
1/2 t onion powder
Salt to taste
Blend all ingredients in a food processor until creamy. Serve with steamed or roasted Brussel sprout halves, broccoli or cauliflower.
Vegan Pumpkin Pie
1 small can pumpkin (1 3/4 cups)
1 1/4 cup almond milk
25 soft pitted deglet dates
1 tsp vanilla
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
Soak dates in the almond milk for at least 4 hours to soften. Blend all ingredients until smooth. Pour into the prepared nut crust and bake at 275 degrees for 20 minutes. Turn off oven and leave in for another 20 minutes.
Crust (for one pie)
3/4 cup raw pecans or walnuts
10 small soft pitted dates
1 cup rolled oats
Chop finely in food processor until it starts to stick together. Press into a pie plate or 8 x 8 cake pan. Fill with your favorite pie filling. This crust does not need to be baked.
Cranberry Relish Salad
From Whole Food American Favorites
This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates. Cut down on the walnuts if you need to cut back on the fat.
1 medium Fuji apple
1 cup raw cranberries
8 small pitted dates
1/4 cup walnuts
Chop all ingredients in a food processor to a relish consistency.
Cauliflower Mashed Potatoes w/ Spinach
From Whole Food American Favorites
Cauliflower Mashed Potatoes made with just cauliflower would not cut it with my very traditional standard American family. So I came up with this version which includes real potatoes. It’s 
always a hit in my cooking classes and at family gatherings. To simplify, you can leave out the spinach but it adds a beautiful touch!
10 oz. package frozen, chopped spinach
3 pounds Yukon Gold potatoes, cut in chunks
Florets from 2 heads cauliflower
4 cloves garlic, minced
1 cup raw unsalted cashews
Sea salt
Thaw frozen spinach. Press out as much water as possible in a strainer. Warm over medium heat. Boil potatoes until tender. Strain, set aside, and keep warm. (A crock pot works great for this!) Steam cauliflower florets and garlic until tender. Blend 1/2 the cauliflower, garlic, and cashews until creamy. (You may need to do this in two batches.) Combine remaining cauliflower with potatoes and the blended cauliflower mixture. Mash with potato masher, beaters, or stick blender. Stir in warmed spinach. Salt to taste. Mix well, transfer to serving dish, and heat in oven if needed before serving.
Vegetarian Shepherds Pie
This delicious and filling vegetarian shepherd’s pie recipe will even please the meat and potato lovers in your life!
2 pounds yellow potatoes, cut in chunks
Florets from one head cauliflower
1/4 cup raw sunflower seeds
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1 onion, chopped
2 cloves garlic, minced
1/2 pound cremini mushrooms, chopped
2 carrots, sliced
2 celery stalked, sliced
1 bunch collard greens, chopped
3 tablespoons Kirkland No-Salt Seasoning or other no-salt seasoning
1 6-ounce can tomato paste
2 cups cooked kidney beans
2 cups frozen corn
1 teaspoon paprika
2 tablespoons vegetarian Worcestershire sauce
Sea salt
Preheat oven to 350 F and bring a large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside.
Steam cauliflower until tender, then set aside, reserving steam water.
In a large pot, add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-heat until vegetables are tender, adding more water if needed to keep from sticking.
Add remaining ingredients. Salt to taste and transfer to a casserole dish.
Blend cauliflower with 1/2 cup steam water, seeds, onion powder, and garlic powder. Salt to taste. Add more liquid if needed.
Mash blended cauliflower with potatoes.
Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 F for 15 minutes.
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