Holiday Recipes

Vegan Vegetable Stuffing

Ingredients:
– 1/3 cup finely diced white button mushrooms
– 1 teaspoon extra-virgin olive oil
– 1 1/3 cups zucchini
– 4 tablespoons vegenaise
– 1 teaspoon Cholula hot sauce
– 3 teaspoons chopped parsley
– 1/3 cup finely diced red pepper
– 1/3 cup finely diced orange pepper
– 3 tablespoons finely diced red onion
– 2/3 cup finely chopped sundried tomato, reconstituted
– 1/2 cup whole wheat panko bread crumbs

Preparation
– Sauté the diced mushrooms in olive oil in a sauté pan until slighlty browned.
– Add zucchini and sauté about 2 minutes until zucchini just bcomes tender but still crisp.
– Remove from pan, place in bowl, and refrigerate until cool.
– In a medium-size bowl, combine Vegenaise, Cholula hot sauce, and parsley and mix.
– Add remaining ingredients except for pank and mix.
– Add panko crumbs and mix until all the ingredients are moistened.

Nutritional Information
(Per serving) Recipe makes eight servings
Calories: 130
Sodium: 180mg
Sugars: 3g
Saturated Fat: 1g
Fiber: 1g
Protein: 2g
Carbohydrate: 18g

Sweet Potato Hummus

Ingredients:
– 2 cloves garlic, peeled
– 1 15-ounce can cooked sweet potatoes, drained
– 1 4-ounce jar roasted red peppers, packed in water, drained
– 3 tablespoons fresh lemon juice
– 1/2 teaspoon ground cumin
– 1/4 to 1/2 teaspoon cayenne pepper, as desired
– 1/4 teaspoon kosher salt
– 1 tablespoon chopped fresh parsley

Read More

Preparation
– With the motor running, drop the garlic cloves through the feed tube of a food processor; process until minced.
– Add the remaining ingredients except the parsley; puree until smooth.
– Transfer the hummus to a serving bowl; refrigerate for at least 1 hour.
– Garnish the hummus with the parsley just before serving. Serve with baked pita chips or raw vegetables.

Nutritional Information
(Per serving) Recipe makes six 1/3-cup servings
Calories: 93
Sodium: 2mg
Sugars: 19.5g
Saturated Fat: 0.04g
Fiber: 0.1g
Protein: 3.8g
Carbohydrate: 1.5g

Japanese Ginger Salad with Pumpkin Seeds and Sprouts

Dressing Ingredients:
– 1/2 cup extra-virgin olive oil
– 1/2 cup rice vinegar
– 1 small sweet onion, quartered
– 1 large carrot, chopped
– 1 tablespoon orange juice
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon soy sauce
– salt and freshly ground black pepper (optional)

Salad Ingredients:
– 2 large heads romaine lettuce, torn
– 1/2 cup fresh bean sprouts
– 1/4 cup pumpkin seeds

Read More

Preparation
– Combine all dressing ingredients except salt and pepper in a blender or food processor; puree until smooth.
– Season to taste with salt and pepper if desired.
– Toss lettuce with dressing; top with sprouts and seeds.

Nutritional Information
(Per serving) Recipe makes eight servings
Calories: 230
Sodium: 53mg
Sugars: 4g
Saturated Fat: 1.78g
Fiber: 6g
Protein: 6.4g
Carbohydrate: 16.8g

Turkey Tortilla Wraps with Red Baked Potato

Red Potato Ingredients:
– 1 large russet baking potato, washed, pierced with tip of knife
– 2 tablespoons marinar sauce or other red tomato sauce

Turkey Wrap Ingredients:
– two 6-inch whole wheat flour tortillas
– 4 slices delii roast turkey breast
– 4 romaine lettuce leaves
– 4 slices tomato
– 2 thin slices red or yellow onion
– mustard or hot peppers (optional)

Read More

Preparation
– To make the red potato, cook it in the microwave on high power 8 to 9 minutes or until fork-tender.
– Slice lengthwise in half; spoon 1 tablespoon sauce over each half.
– Meanwhile, to prepare the turkey wraps, layer all turkey wrap ingredeints on tortillas; roll up.

Nutritional Information
(Per serving) Recipe makes two servings
Calories: 497
Sodium: 1,654mg
Sugars: 6.5g
Saturated Fat: 4.5g
Fiber: 7g
Protein: 28.5g
Carbohydrate: 64g

Rutabaga, Carrot, and Potato Mash

Ingredients:
– 1 small (3/4 pound) rutabaga, peeled and cut into 1 1/2-inch cubes
– 32 ounces vegetable broth
– 1 pound carrots, thinly sliced
– 1/2 pound red potatoes, peeled and cut into 1/2-inch cubes
– 2 teaspoons canola oil
– 2 teaspoons minced garlic
– 1/4 teaspoon kosher or sea salt
– 1/4 teaspoon freshly ground black pepper

Read More

Preparation
– Combine rutabaga and broth in a large saucepan; bring to boil over high heat.
– Reduce heat; simmer 10 minutes.
– Add carrots and potatoes; cover and simmer 18 to 20 minutes, or until vegetables are very tender.
– Drain vegetables, reserving broth.
– Heat oil in same saucepan. Add garlic; cook 1 minute.
– Add reserved broth; cook over medium-high heat until mixture is reduced to 1/3 to 1/2 cup.
– Add drained vegetables, salt, and pepper; mash with a potato masher or handheld blender to desire consistency.

Nutritional Information
(Per serving) Recipe makes twelve servings
Calories: 70
Sodium: 230mg
Sugars: 6g
Saturated Fat: 0g
Fiber: 3g
Protein: 2g
Carbohydrate: 14g

Cranberries, Walnuts, and Crumbled Cheese Over Greens

Dressing Ingredients:
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon balsamic vinegar
– 1/2 teaspoon Dijon mustard
– 1 garlic clove, minced
– 1/4 teaspoon soy sauce
– salt and freshly ground black pepper (optional)

Salad Ingredients:
– 3 cups packed mixed mesclun or spring greens
– 1/4 cup dried cranberries
– 1/4 cup walnut halves, raw or pan-roasted
– 1/4 cup (1 ounce) crumbled farmer cheese

Read More

Preparation
– Combine oil, vinegar, mustard, garlic, and soy sauce; mix well.
– Season to taste with salt and pepper if desired.
– Toss greens with dressing, cranberries, and walnuts.
– Arrange on serving plates; top with cheese.

Nutritional Information
(Per serving) Recipe makes two servings
Calories: 304
Sodium: 183mg
Sugars: 11.9g
Saturated Fat: 3g
Fiber: 4.7g
Protein: 10g
Carbohydrate: 19.6g

Potato Leek Soup

Ingredients:
– 1 pound sweet onions, diced small
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon finely chopped garlic
– 2 leeks (white parts only), diced
– 5 cups water
– 2 tablespoons Minor’s vegetable base
– 1 1/2 pounds Yukon Gold potatoes, peeled and cubed

Read More

Preparation
– Sauté onions in extra-virgin olive oil until transparent.
– Add garlic and sauté 4 minutes without browning, stirring frequently.
– Add diced leeks and sauté 4 minutes.
– Add water and vegetable base and bring to a simmer.
– Add potatoes and simmer until potatoes are fully cooked.
– Turn off heat and blend with a vertical stick blender until completely pureed.
– Garnish with chopped parsley or cut chives and serve.

Nutritional Information
(Per serving) Recipe makes ten 1-cup servings
Calories: 100
Sodium: 220mg
Sugars: 5g
Saturated Fat: 0g
Fiber: 3g
Protein: 2g
Carbohydrate: 20g

Rosemary Potatoes

Ingredients:
– 2 teaspoons chopped fresh rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1 tablespoon minced fresh garlic
– 1 tablespoon extra virgin olive oil
– 1 pound redskin potatoes, washed and cut into equal-sized wedges

Read More

Preparation:
– In a bowl, combine the first five ingredients; mix well.
– Add the potato wedges to the bowl, coating them evenly with the marinade.
– Spread the potatoes out on a nonstick baking sheet and bake for 30 minutes or until tender.

Nutritional Information
(Per serving) Recipe makes four 1/2-cup servings
Calories: 115
Sodium: 291mg
Sugars: 17.7g
Saturated Fat: 3.8g
Fiber: 0.1g
Protein: 1.4g
Carbohydrate: 1.9g

Quinoa and Fruit Pudding

Ingredients:
– 1 cup organic quinoa
– 2 cups boiling water
– 1/2 cup dried cherries (No sugar added)
– 1/2 cup dried cranberries (No sugar added)
– 1/2 cup unsweetened apple sauce
– 2 bananas
– 1 tsp grated orange rind
– 1 tsp vanilla
– 1/2 teaspoon cinnamon

Read More

Preparation
– If saponin has been removed, rinse quinoa is cold water. If not, rinse in hot water.
– Add rinsed quinoa to boiling water; reduce heat to low and simmer for 7 minutes.
– Add dried cherries and dried cranberries; simmer until liquid is absorbed about an additional 5 to 7 minutes.
– While quiona is cooking, combine remaining ingredients in food processor and puree until smooth.
– Remove quinoa from heat and combine pureed mixture with quinoa;  mix well.
– Place in serving bowls and refrigerate until ready to serve.

(Per serving) Recipe makes six 1/2-cup servings
Calories: 130
Sodium:  0 mg
Sugars: 12 g
Cholesterol: 0 mg
Saturated Fat: 0 g
Fiber: 4 g
Protein: 3 g
Carbohydrate: 28 g

Holiday Zinfandel and Chia Onions

Ingredients:
– 1 cup red onion, sliced
– 1 teaspoon extra virgin olive oil
– 1 teaspoon agave nectar
– 4 tablespoons zinfandel
– 1/2 teaspoon chia seed

Read More

Preparation
– Heat oil in a sauté pan.
– Add onions and sauté until tender.
– Add agave nectar and sauté until lightly carmelized.
– Add chia seed and zinfandel; reduce until it becomes a syrupy consistency.
– Serve with turkey breast as a side accompaniment like cranberry relish.

Nutritional Information
(Per serving) Recipe makes two 1/2-cup servings
Calories: 100
Sodium: 0mg
Sugars: 7g
Cholesterol: 0mg
Saturated Fat: 0g
Fiber: 2g
Protein: 1g
Carbohydrate: 12g

Maple-Cranberry-Topped Frozen Yogurt

Ingredients:
– 1/2 cup fresh or frozen cranberries
– 1/2 cup orange juice
– 1/4 cup dried cranberries
– 1 1/2 tablespoons pure maple syrup
– 3/4 cup low-fat frozen vanilla yogurt
– 1/2 teaspon finely shredded orange peel

Read More

Preparation
– Combine fresh or frozen cranberries, orange juice, and dried cranberries ina medium saucepan. Bring to boil over high heat.
– Reduce heat; simmer uncovered 7 to 8 minutes or until cranberries pop and sauce thickens slightly.
– Remove from heat; stir in syrup.
– Serve warm, at room temperature, or chilled over frozen yogurt. Garnish with orange peel.

Nutritional Information
(Per serving) Recipe makes two servings
Calories: 193
Saturated Fat: 1.1g
Fiber: 1.7g
Protein: 4.4g
Carbohydrate: 30.1g

Butternut Squash, Carrot and Ginger Soup Recipe

Ingredients              
– 2 tablespoons extra virgin olive oil
– 8 ounces onion, thinly sliced
– 2 cups peeled and diced carrots (about four medium carrots)
– 1 teaspoons minced fresh ginger
– 9 cups peeled, seeded and diced butternut squash (about 3 medium squash, 5½ pounds whole)
– 10 cups water
– 6 tablespoons vegetable soup base (such as Minor’s, Stouffer’s or Penzeys)
– pinch cayenne pepper (optional)

Read More

Preparation                  
– In cook pot, sauté onion in olive oil on low flame until transparent.
– Add carrots and sauté 10 minutes. Add ginger and sauté two minutes.
– Add butternut squash, water, vegetable soup base and bring to a boil.
– Turn heat to medium low heat and simmer for 45 minutes. Puree with a stick blender until smooth and serve.                                

Nutritional Information
(Per serving) Recipe makes 12 8-oz. servings
Total calories: 70
Total fat: 2g
Saturated fat: 0g
Protein: 1g
Total carbohydrate: 13g
Dietary fiber: 2g
Sodium: 160mg
Sugar: 3g

Cinnamon Baked Apples with Tangerines and Cranberries

Ingredients:
– 2 large baking apples, such as McIntosh or Rome Beauty (or substitute pears)
– 1 1/4 cup unsweetened apple juice, preferably unfiltered organic
– 1/2 cup (2 ounces) dried cranberries (or substitute cherries)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 2 seedless clementines or tangerines, peeled, separated into segments

Read More

Preparation:
– Heat oven to 400 degrees F.
– Cut apples in half lengthwise; cut out and discard cores, seeds, and stems.
– Place 1/4 cup of the apple juice in an 8-inch baking dish or casserole pan.
– Place apples cut side down in juice. Bake 15 to 18 minutes or until apples are tender.
– Meanwhile, simmer remaining 1 cup apple juice in a small saucepan over medium-high heat 5 minutes.
– Add cranberries, cinnamon, and cloves; reduce heat and simmer uncovered 10 minutes, or until cranberries are plumped, stirring occasionally.
– Remove from heat; stir in clementine sections.
– Arrange apple halves cut side up on serving dishes. Pour any remaining liquid from dish into cranberry mixture; spoon over apples.

Nutritional Information
(Per serving) Recipe makes four servings
Calories: 146
Sodium: 15mg
Sugars: 30.4g
Saturated Fat: 0.1g
Fiber: 4.1g
Protein: 0.7g
Carbohydrate: 37.7g