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Holiday Menu
Spinach Stuffed Mushrooms
Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy
Acorn Squash with Wild Rice Pilaf
Cranberry Sauce
Pumpkin Pie with Dairy-free Maple Whip
Spinach Stuffed Mushrooms
25 min prep / 20 min cooking / 12 - 15 mushrooms
12-15 Stuffing mushrooms
1 recipe Lemon Herb Marinade (see below)
1 Tbl Olive oil
¼ C Shallots or onion, minced
½ C Cremini mushrooms, diced
1 large bunch Spinach, steamed & drained to yield ½ C
¼ C Tomato, chopped
1 tsp Basil, minced
1 tsp Italian parsley, minced
1 Tbl Nutritional yeast(optional)
¾ tsp soy sauce (optional)
½ tsp Mirin (optional)
½ tsp Garlic, minced
Pinch Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste
3 Tbl Bread crumbs for garnish
3 Tbl Pine nuts, toasted for garnish
1. Preheat oven to 375°. Wipe clean stuffing mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer.
2. While mushrooms are marinating, place oil in a small sauté pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.
3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.
Lemon Herb Marinade
1 C water
2 Tbl freshly squeezed lemon juice
1 Tbl soy sauce
1 Tbl minced Italian parsley
Combine all ingredients in a shallow dish and whisk well.
Pecan Vinaigrette
20 minutes / 3 ½ cups
1 C Water
1 C Pecans, toasted
½ C Safflower or sunflower oil
1 Tbl Maple syrup or agave nectar
5 tsp Apple cider vinegar, raw
1 Tbl Soy sauce, or to taste
¼ tsp Garlic, minced (optional)
1. Place all ingredients in a blender and blend until smooth.
Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.
Pistachio Blue Corn Crusted Tempeh with Mushroom Gravy
25 min prep / 20 min cooking / 4 cutlets
16 oz Tempeh, sliced into 4 cutlets
1 Tbl Water
2 tsp Soy sauce
1 recipe Creamy Tahini Marinade (see below)
Crust
1 C Pistachios or Pecans, roasted no salt
½ C Blue corn chips, crumbled
2 Tbl Blue corn meal
1 Tbl Coconut, shredded & toasted, optional
1 tsp Cilantro, minced
½ tsp Cumin
¼ tsp Chili powder
Pinch Crushed red pepper flakes
• Sea salt, to taste
1. Preheat oven to 350°. Place soy sauce and water in a 9” x13” casserole dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let sit for another 5 minutes. Prepare Creamy Tahini Marinade and pour over tempeh cutlets. Let sit for at least 20 minutes. Cutlets may also be marinated the day before the dish is prepared. Place dish in the oven and bake for 10 minutes.
2. While tempeh is marinating and baking, place crust ingredients in food processor and process until chopped fine.
3. Remove tempeh from oven, cover liberally with crust mixture, return to oven and bake for an additional 10 minutes. Remove from oven, and serve while hot.
Creamy Tahini Marinade
¾ C Water
1 Tbl Soy sauce
¼ C creamy tahini
1 Tbl freshly squeezed lemon juice
Combine all ingredients in a small bowl and whisk well
Shiitake Mushroom Gravy
10 min prep / 15 min cooking / 3 ½ cups
1 Tbl Olive oil
1 medium Onion, ¼” dice (1 C)
¾ C Shiitake mushrooms, sliced thin
1½ Tbl Garlic, minced
2 C Water or vegetable stock
¼ C Soy sauce, or to taste
Pinch Nutmeg, ground
Pinch Cayenne pepper
Roux
2 Tbl Spelt flour
2 Tbl Olive oil
1 Tbl Filtered water
1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbl olive oil and 1 Tbl
filtered water and whisk until a thick paste is created. Set aside.
2. Place 1 Tbl of olive oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.
3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.
Acorn Squash with Wild Rice Pilaf
30 min prep / 1 hour cooking / 4 servings
2 medium Acorn squash
1 C Wild rice (3 C cooked)
4 C Water or vegetable stock
½ tsp Sea salt
1 Tbl Olive oil
1 medium Onion, diced (1 C)
½ C Celery, chopped
1 Tbl Garlic, minced
1 C Pecans, toasted & chopped
½ C Cranberries, dried
1 Tbl Italian parsley, minced
1 tsp Sage, fresh, minced
1 tsp Rosemary, fresh, minced
1 tsp Thyme, fresh
1 tsp Vegetarian Worcestershire sauce (optional)
2 tsp Soy sauce, or to taste
¼ tsp Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste
1. Preheat oven to 375°. Rinse squash well, slice in half, scoop out seeds and place face down on a well oiled baking sheet. Bake until a knife can pass easily through any part of the squash, approximately 45 minutes. Set aside.
2. Place wild rice and 4 C filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well.
3. While squash and rice are cooking, place oil in a large sauté pan on medium high heat. Add onion, celery and garlic, cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water or stock if necessary to prevent sticking. Place in a large bowl with drained wild rice and mix well. Stuff into squash and bake for 10 minutes.
Variations
Substitute roasted chestnuts for pecans. Add ½ C corn and ½ C sliced mushrooms.
Cranberry Sauce
10 min prep / 15 min cooking / 2 ½ cups
4 C Cranberries, fresh or frozen
1 C Filtered water
¼ C Sucanat or organic sugar
¼ C Orange juice, fresh squeezed
2 Tbl Maple syrup or agave nectar
¾ tsp Cinnamon powder
½ tsp Ginger powder
¼ tsp Allspice powder
¼ tsp Nutmeg, ground
Pinch Cardamom powder
¼ C Pecans, chopped (optional)
1. Place cranberries and filtered water in a 3 qt pot over medium heat and cook for 5 minutes, stirring frequently. Add orange juice, sucanat, maple syrup and cook for 8 minutes, stirring frequently. Add remaining ingredients, cook for 3 minutes, or until cranberries have “popped” and the sauce thickens.
Variation
For a sweeter version, replace water with fruit juice, such as apple or pear.
Pumpkin Pie with Dairy-free Maple Whip
20 min prep / 1 hour cooking + pumpkin cooking time / 9” pie
1 pre-made 9” Pie Crust
1 medium Pumpkin (1 ¾ C cooked)
¾ C Almond butter
¼ C Soy milk
¼ C Maple syrup
¼ C Sucanat or organic sugar
3 Tbl Molasses
2 Tbl Arrowroot powder
½ tsp Vanilla extract
¼ tsp Cardamom powder
¼ tsp Allspice powder
¼ tsp Nutmeg, ground
1/8 tsp Clove powder
1. Preheat oven to 350°. Cut pumpkin in half and remove the seeds. Place face down on a well oiled or parchment paper lined baking pan. Bake until a knife easily goes through the skin and the flesh of the pumpkin, approximately 45 minutes.
2. Scoop out 1 ¾ C pumpkin, place in food processor or blender with remaining ingredients and process or blend until smooth.
3. Pour mixture into pie crust and bake until top is firm to touch, approximately 1 hour. Filling may puff up and rise above crust line as it bakes. It will fall back down as it cools.
Dairy-free Maple Whip
12.3 oz Silken tofu
3 Tbl Maple syrup or agave nectar, or to taste
2 tsp Lemon juice, fresh squeezed
½ tsp Vanilla extract
Pinch Cardamom powder
Pinch Cinnamon powder
1. Place all ingredients in a food processor or blender and process until smooth.
ABOUT THE AUTHOR: Mark Reinfeld is the founding chef of the Blossoming Lotus Restaurant, voted ‘Best Restaurant on Kaua’I, and a recipient of a 2006 Platinum carrot award given by the Aspen Center of Integral Health to ‘Americas Top Healthy Gourmet Chefs’. He is a recognized authority in the field of healthy cuisine. Mark is the coauthor of Vegan World Fusion Cuisine, winner of 9 national awards. His latest book, The Complete Idiot’s Guide to Eating Raw coauthored with Jennifer Murray and Bo Rinaldi is available through booksellers everywhere. Please visit www.veganfusion.com for more information.
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