VEGAN RECIPE:
2 sweet potatoes cubed
2 cups of kale
Pulled Mushrooms:
4 oyster mushrooms
Olive oil
BBQ Sauce:
1 tbsp smoked paprika
1 tbsp soy sauce or tamari
1 tbsp date honey (optional)
1 tbsp tomatoe paste (100%, no added sugar)
1 tsp apple cider vinegar
Lentil Stuffing:
5 ends of whole-grain bread*
2 cups cooked green lentils
3 Tbsp olive oil
1/2 cup white onions (diced)
3/4 cup celery (diced)
2 carrots
Salt & pepper
Cranberry Vinaigrette:
4 Tbsp frozen cranberry’s or raspberries (if you can’t find cranberries) defrosted
2 Tbsp maple syrup (optional)
1 pinch each sea salt and black pepper
2 Tbsp red wine vinegar
1 Tbsp lemon juice
2 Tbsp olive oil
((2 Tbsp water (plus more to thin))
1 garlic clove
1/4 red onion
Process in food processor
TURKEY BOWL:
2 sweet potatoes cubed (or a combo of sweet potato, butternut squash, pumpkin)
2 cups of cubed winter orange vegetables
2 cups of kale or spinach or your favorite greens
Oil of your choice
Garlic salt, pepper, (red pepper flakes optional, other fave roasting vegetables seasonings)
Crasins
Pecans
2 Crispy Turkey Drumsticks: (see recipe above)
Stuffing:
1 box of crackers, ritz type or your favorite (if dryer, may need more oil)
3 Tbsp olive oil
1/2 cup white onions (diced)
3/4 cup celery (diced- optional)
4 cloves garlic
2 carrots (or 6 baby carrots)
Crasins (optional)
Jalapeño (diced without seeds or red pepper flakes for heat-optional)
Salt & pepper
Shallow baking sheet
Cranberry Vinaigrette:
4 Tbsp frozen cranberries or raspberries (if you can’t find cranberries) defrosted
2 Tbsp maple syrup (optional)
1 pinch each sea salt and black pepper
2 Tbsp red wine vinegar
1 Tbsp lemon juice
2 Tbsp olive oil
(2 Tbsp water (plus more to thin)
1 garlic clove
1/4 red onion
Process in food processor
