Prep ingredients, but bake prior to guest arrival.
INGREDIENTS FOR 6 SERVINGS
1 pound brussel sprouts
2 tsp olive oil
1/8 tsp kosher salt
1 Tbsp Nutritional Yeast
INSTRUCTIONS
Preheat the oven to 350˚F and line a baking sheet with parchment paper.
Slice off the base of the Brussels sprouts and carefully peel away the leaves. Keep the cores for another use. Pro Tip: toss them in simmering water with butternut squash ravioli and serve with browned sage butter.
Toss the leaves with olive oil and a light sprinkling of salt.
Spread in a single layer on the baking sheet without overlapping.
Roast for about 20 minutes, or until lightly crisped. The edges will be browned.
Generously shower with nutritional yeast. Serve immediately.
Stuffed Mushrooms
Serve family style from a platter.
Prep mushrooms ahead of time but bake prior to serving.
INGREDIENTS FOR 6 SERVINGS
2 lbs. mushrooms - baby portobellos, cremini or button
2 tablespoons olive oil
1/4 cup fresh parsley, roughly chopped
1 small red bell pepper, finely chopped - reserve a little for serving
1 small shallot, finely chopped
2 cloves garlic, finely minced
1/4 cup sun dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
1 cup baby spinach, finely, roughly chopped
Salt and pepper, to taste
INSTRUCTIONS
Preheat the oven to 375 degrees.
Remove the stems from the mushrooms, set aside to dice and add to the filling.
Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.
In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender.
Add in the parsley, finely chopped mushroom stems and chopped walnuts.
Cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.
Remove the mushrooms from the oven. Pour off or soak up any water that accumulates in the mushrooms.
Spoon the filling into the mushrooms and bake for an additional 10-12 minutes.
Topped with fresh, raw diced red bell peppers and serve warm.
Squash Salad
Serve in individual bowls.
Prep ingredients and assemble prior to guest arrival.
INGREDIENTS FOR 6 SERVINGS
1 1/2 cups wild rice rinsed
3 cups butternut squash
splash of extra virgin olive oil
4 shallots peeled
2 teaspoons fresh rosemary diced
1/3 cup tahini
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon maple syrup
2 tablespoons coconut milk
2 tablespoons pumpkin puree
2 handfuls arugula
INSTRUCTIONS
Preheat oven to 400F.
Peel and cube sweet potatoes, and trim brussel sprouts by cutting off the brown end.
Place brussel sprouts and sweet potato cubes on a parchment lined baking sheet, leaving room to add chickpeas later.
Toss the brussel sprouts in the balsamic vinegar. Drizzle olive oil over all the veggies and sprinkle them with salt and pepper.
Bake sweet potatoes and brussel sprouts for 35-40 minutes.
Rinse and drain chickpeas. Toss with olive oil and coat in spices (salt, pepper, turmeric, and nutmeg).
Put them on the baking sheet with the rest of the vegetables 20 minutes into baking.
While veggies are roasting, prepare quinoa. Rinse and drain quinoa. Bring quinoa and vegetable broth to a boil in a pot. Sprinkle with salt and pepper. Lower heat, cover pot, and simmer until quinoa is fully cooked and liquid is absorbed, about 15 minutes.
Prepare maple tahini sauce by whisking together all the ingredients in a small bowl and set aside.
Assemble your salad. Place roasted veggies over a bed of quinoa in a bowl.
Drizzle with maple tahini and top with pumpkin seeds if desired.
Apple Crisp with Coconut and Pecans
Serve from baking pan onto dessert plates.
Prep entirely beforehand, but warm prior to serving, if preferred.
INGREDIENTS FOR 16 SERVINGS
Paleo apple crisp filling
3 medium apples, peeled and thinly sliced (4 cups)
2 tablespoons coconut sugar
1 tablespoon pure maple syrup
1 tablespoon blanched almond flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
1–2 tablespoons water (optional)
Pecan coconut crisp topping
¾ cup pecans, chopped
½ cup unsweetened coconut flakes or raw coconut chips
¼ cup blanched almond flour
¼ teaspoon ground cinnamon
2 tablespoons pure maple syrup
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside.
In a large bowl, add all filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract.
Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. Suggested to use 1 ½ tbsp.
Pour this mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.
Add all topping ingredients to a medium bowl. Using a fork, stir and fold until crumbles form. Gently spoon evenly over apples, making sure to keep crumbles intact.
Bake for 40-60 minute, until the topping is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it’s still watery, bake for another 5 minutes.
Allow to cool for 10-15 mins. Serve warm with a scoop with dairy-free ice cream on top.
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