Recipes

Spicy Gingerbread with Citrus Coulis

This sweet and spicy dessert tops off any holiday meal with flair as well as a host of healthy ingredients. The beer adds a rich flavor that is complemented by the various spices and the fresh ginger adds a little extra excitement to each bite.

Ingredients for gingerbread (Choose local, organic ingredients when available)

2 cups whole wheat pastry flour

(You can also substitute with brown rice flour or another grain flour  if looking for a wheat-free option)

2 tablespoons orange zest

2 teaspoons powdered ginger

2 tablespoons of finely chopped ginger root

2 teaspoons powdered cloves

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

� cup butter

2/3 cup molasses

1/3 cup maple syrup

1 cup dark beer

2 eggs

3/4 cup applesauce

1 teaspoon vanilla

Pinch of salt

Directions

Preheat oven to 325 degrees. Mix the flour, spices, zests, salt and baking soda together in a large bowl. Cream the butter with the vanilla, molasses and maple syrup. Beat in eggs and beer and the applesauce. Add this mixture to the flour mixture and beat together. Place batter into a 9" by 13" baking pan. Bake for 40 minutes. Place on a rack for cooling.

Serves 8 

Ingredients for Citrus Coulis

� lemon, zested, peeled, quartered and seeded

� orange, zested, peeled, quartered and seeded

2 tablespoons maple syrup

2 tablespoons Grand Marnier

Directions

Puree the zests and flesh of the orange and lemon in a food processor or blender. Place in a small pot with maple syrup and grand Marnier. Heat on medium heat for 5 minutes, stirring constantly. Drizzle the coulis on top of the ginger bread. Feel free to decorate the outer rim of the gingerbread with the remaining � orange and lemon slices.

Zesty Green Beans with Triple Nut Topping

This side dish lends a spicy zing to the meal as well as a burst of healthy fat flavor from three different nuts/seeds. The pumpkin seeds nicely complement any other pumpkin dishes or desserts in the evening's meal repertoire.

Ingredients (Choose local, organic ingredients when available)

� pound fresh green beans

2 tablespoons sesame oil

� teaspoon of cayenne pepper

1 cup onions finely chopped

1/3 cup pumpkin seeds

1/3 cup chopped cashews

1/3 cup chopped walnuts

Salt to taste

Directions

Place the nuts and seeds in a large frying pan with no oil and place on medium to high heat. Continue to monitor and periodically stir the nuts for approximately 10 minutes or until they give off a nutty aroma. Careful not to leave them sitting too long in the pan on high heat as they will burn. Remove from heat and set aside. In the meantime, cut the stems off of the green beans and place in a steamer and steam for 5 minutes. Heat the sesame oil in a pan and saut� onions with cayenne pepper and salt for 4 minutes. Add the green beans and nuts and saut� for another 5 minutes. Serve hot.

Serves 8

Sweet Potato and Parsnip Whip

This naturally sweet and flavorful dish will be a favorite for kids and those with a sweet tooth. In addition to being tasty, sweet potatoes and parsnips offer a host of healthy vitamins and minerals to boot!

Ingredients (Choose local, organic ingredients when available)

2 large parsnips, cut into 1"-2" sections

2 large sweet potatoes, cut into 1"-2" sections

� cup vegetable broth

� cup soy milk or 2% dairy milk (Use whole milk for added creaminess)

2 tablespoons of butter, melted (Try clarified butter also known as "ghee")

1 teaspoon vanilla

1 teaspoon nutmeg *

Salt to taste

Parsley sprigs

*You can also try using the Indian spice, garam masala, for a more exotic flavor

Directions

Boil parsnips and sweet potatoes in water for 25-30 minutes or until soft. Drain water, peel sweet potatoes and begin to mash together with parsnips. A blender or food processor also works nicely. Add vegetable broth, milk, melted butter, vanilla, nutmeg and salt. Careful not to add too much salt or it may overwhelm the natural sweetness of the dish. Whip until smooth and creamy. Garnish with parsley sprigs.  Serve hot.

Serves 8

Tempeh Croquettes with Mushroom Flourish

Tempeh is a high protein product made from fermented soybeans with a wonderfully rich and nutty flavor. This flavorful and colorful dish makes a nice vegetarian alternative to any holiday meal.

Ingredients (Choose local, organic ingredients when available)

1 8 oz package of tempeh

1 cup celery finely chopped

1 cup carrots finely chopped

1 cup yellow onions, finely chopped

3 cloves garlic, chopped

4 tablespoons of olive oil

� cup cilantro finely chopped

3 tablespoons of tamari/soy sauce

1 cup whole wheat bread crumbs (or crumble three pieces of toasted whole grain bread)

2 eggs

2 tablespoons of nutritional yeast (optional)

1 cup corn meal

Pepper to taste

Directions

Cut tempeh into small chunks and place in a steamer for 15-20 minutes. In the meantime, saut� onions in 2 tablespoons of olive oil for 3 minutes. Add garlic, celery, carrots, cilantro and tamari sauce and continue to saut� for 5-10 more minutes. Place mixture into a mixing bowl.   Add steamed tempeh, eggs, nutritional yeast, pepper and olive oil and gently mash together with hands or a fork. Form into flattened patties. Roll each patty in corn meal until completely covered. Heat enough olive oil or butter to cover the bottom in a frying pan and fry the patties for 6-8 minutes each side on medium heat.

Makes 6-8 medium sized croquettes

Mushroom Flourish

1 cup shitake mushrooms finely chopped

� cup red onions

2 cloves garlic chopped

1 tablespoon olive oil

1 tablespoon tamari sauce

� teaspoon ground or freshly chopped ginger

Saut� onions and garlic in olive oil for 3 minutes. Add mushrooms, tamari and ginger and continue saut�ing for 5 more minutes. Place a small amount atop of each croquette and garnish with a sprig of cilantro