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Cauliflower Mushroom Gravy

 

This gravy is great served over my Cauliflower Mashed PotatoesThanksgiving Chic Pea Loaf, or Holiday Lentil Loaf, and is in my cookbook, Whole Food American Favorites.

 

 

 

 

 

1/2 head cauliflower

1 t onion powder

1/2 t garlic powder

1/4 cup nutritional yeast

1/4 cup raw sunflower seeds

1 cup chopped mushrooms, cremini or white button

1 t dried thyme

Sea salt

 

Break off cauliflower florets into large pieces and steam in 1 cup water until tender. Transfer cooked cauliflower and steam water to blender jar, along with onion powder, garlic powder, nutritional yeast, and sunflower seeds. Blend until smooth. Set aside. Sauté mushrooms and thyme in 1/4 cup water until mushrooms are tender. Combine the cauliflower mixture with the mushrooms. Stir in more water to reach desired consistency. Salt to taste.

 

Thanksgiving Chic Pea Loaf

 

 

 

 

 

 

 

 

 

A perfect main dish for your Thanksgiving feasts! Serve with my Cauliflower Mushroom Gravy or  Chicken Style Gravy. All these recipes are from my cookbook Whole Food American Favorites.

 

2 cups cooked mashed yam

1 medium onion, finely chopped

2 cups chopped mushrooms, cremini or white button

2 stalks celery, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, minced

4 cups cooked chic peas (garbanzo beans)

1 cup rolled oats

1/2 cup chopped raw walnuts

2 T nutritional yeast

2 T organic tamari or balsamic vinegar

2 T tomato paste

1 T spicy brown mustard

1/2 t dried sage

1 1/2 t dried thyme

1/2 t dried rosemary, crushed

1/4 cup chopped fresh parsley

1 t sea salt

1/2 t black pepper

 

Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Sauté vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving. Serves 10 – 12.

Green Spanish Rice

On an elimination diet I always have cooked rice and sweet potatoes on hand. For this recipe I use the yellow fleshed sweet potatoes instead of orange. They have a firmer texture and believe it or not, replace the texture of beans, which are often not tolerated by those with food sensitivities. This is one of my more advanced stage recipes. I wasn’t able to add tomatoes or chili powder until after a year. When I was finally able, halleluia! 

 

 

 

 

Cooked short grain brown rice

1 small baked sweet potato, cut in 1/2 inch cubes

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped or can chopped tomatoes

1 t turmeric

2 t chili powder

4 cups finely chopped broccoli

1 small bunch cilantro, chopped

1/4 t black pepper

Salt to taste

Sauté onion in dry pan until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and broccoli. Cook until broccoli is tender. Add sweet potato and desired amount of rice, cilantro and pepper. Heat through if needed. Salt to taste.

A nice addition is chopped almonds or pumpkin seeds.

Spicy Cabbage with Rice

Another “elimination diet” favorite that I’m so grateful for! I love the texture of the shredded cabbage but feel free to do a rough chop. This is so tasty and satisfying on it’s own but it would be very tasty rolled up in a corn tortilla if you can eat corn.  Cooked green lentils mixed in would be great too!

 

 

 

 

 

 

Cooked short grain brown rice

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped

1 t turmeric

1 1/2 t chili powder

1/2 head cabbage, thinly sliced

1 small bunch cilantro, chopped

1/4 t black pepper

Salt to taste

Saute onion in dry pan over medium high heat until it starts to brown. Add garlic and cook 1 minutes stirring constantly. Add tomatoes and cook until juicy. Add spices and cabbage and 1/2 cup water. Cover, lower heat to medium and cook until cabbage is tender. Add rice, cilantro and pepper. Heat through if needed. Salt to taste.

When I was able to add them, I love mixing in chopped sprouted almonds or pumpkin seeds.

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Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it’s important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!