Happy Holiday Season! The time has come where you get to share the magic of eating a health-promoting whole food, plant-based diet with your loved ones…Chef AJ has created an entire menu of SOS-free (sugar, salt, and oil-free), delicious recipes for you to show off and enjoy, including: Hearty Lentil Loaf, Twice-Baked Stuffed Sweet Potatoes, I Can’t Believe It’s Not Tuna Pate, Spinach Waldorf Salad with Reduced-fat Hail to the Kale Dressing, Almost-Instant Pumpkin Pudding, Maple-Glazed Brussels Sprouts, and Holiday Nog (plus the Cranberry Relish we made with Dr. Joel Fuhrman in Episode 10 as the bonus recipe).
Happy, healthy holiday season from The Chef and The Dietitian!!!
HEARTY LENTIL LOAF
1 box cooked lentils or 3 cups cooked lentils
1 x 16 oz. bag frozen carrots, defrosted and drained
2 cups red onion (about 1 large)
2 cloves garlic, peeled
2 cups raw walnuts, divided
2 cups uncooked oats (not instant), divided
½ cup chopped Italian parsley, finely chopped
2 tablespoons sundried tomato powder*
*You can make your own sundried tomato powder by using oil-free, sundried tomatoes and grinding them in a coffee grinder or blender. www.justtomatoes.com is one brand.
Preheat oven to 350 degrees F. Combine lentils, carrots, onion, parsley, one cup of walnut and one cup of oats in food processor fitted with “S” blade. Process ingredients until smooth and almost paste-like. Place mixture in a bowl and then, by hand, stir in the second cup of oats and the second cup of chopped walnuts. Stir in seasonings. Pour mixture into silicone standard loaf pan and bake uncovered for 50-55 minutes until golden brown. Remove from oven and let sit at least 10 minutes before inverting onto a serving dish. Invert and let cool another 5 minutes and then slice. Delicious, even without any sauce or gravy of any kind, or add your favorite condiments such as ketchup, mustard or BBQ sauce. Stuff cold leftovers into pita pockets for a great lunch!
Chef’s Note: I like to make this in a silicone bundt pan and fill it with cranberry relish.
TWICE BAKED STUFFED SWEET POTATOES
4-5 medium sweet potatoes
½ cup cranberry relish
½ cup dried unsweetened cranberries
½ cup pecans (optional)
Bake sweet potatoes until tender. Cool slightly and then cut in half. Scoop pulp from each potato half, leaving about a ¼” border so that the potato half will stand up and can be filled. Mash sweet potatoes with a potato masher and add cranberry relish and dried cranberries. Mix well to combine. Scoop potato mixture evenly into potato shells. Sprinkle with pecans, if desired. Bake in 350 degree F preheated oven for 30 minutes or until heated through.
I CAN’T BELIEVE IT’S NOT TUNA PATE
1 cup raw almonds, soaked overnight
1 cup raw sunflower seeds, soaked overnight
Juice from 2-3 lemons
2 stalks celery, chopped
2 scallions, chopped
½ cup Italian parsley, chopped
2 Tablespoons kelp powder
1 Tablespoon dried dill
1 teaspoon dulse
Rinse the soaked nuts and seeds and place in food processor fitted with “S” blade. Process with the lemon juice and only enough water to make it turn easily. Stir in the rest of the ingredients by hand. Chill.
Stuff into endive leaves for a beautiful presentation. Or shape into a fish shape using an olive for the eye.
1 batch Hail to the Kale Dressing (see below)
Thinly sliced red apples
Place spinach, apples, carrots and beets in a large bowl and toss with Hail to the Kale Dressing. Sprinkle walnuts and pomegranate seeds on top before serving.
REDUCED FAT HAIL TO THE KALE DRESSING
½ cup raw almond butter (unsweetened/unsalted)
1 x 15 oz. can cannellini beans, rinsed and drained
1 cup water
¼ cup fresh lime juice (about 2) and zest
2 cloves garlic
Fresh, peeled ginger (1″ or ½ oz.)
2 Tablespoons low sodium tamari
4 pitted dates (soaked in water if not soft)
½ teaspoon red pepper flakes.
In a high-powered blender, combine all dressing ingredients and blend until smooth and creamy.
ALMOST INSTANT PUMPKIN PUDDING
1 cup almond milk
2 cups pumpkin
4 oz. pitted dates
1 Tablespoon alcohol-free vanilla
1 Tablespoon pumpkin pie spice
6 Tablespoons chia seeds
Place all ingredients in blender, adding more almond milk if necessary.
3 cups almond milk
1 cup cashews
1 Tablespoon alcohol-free vanilla
¾ teaspoon rum extract
Mix in blender
MAPLE GLAZED BRUSSELS SPROUTS
1 ½ pounds Brussels sprouts
¼ cup finely minced shallot
¼ cup maple syrup
1 Tablespoon dijon mustard
1 Tablespoon low-sodium tamari
1 Tablespoon arrowroot powder
Finely diced red bell pepper (optional)
Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy, nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired.
Chef’s Note: If you don’t want to use maple syrup, use date syrup and add ¼ to ½ teaspoon maple extract.
Bon appétit and to your health!