Vegan Gluten Free Thanksgiving Recipe Series
APPLE GLAZE MIXTURE:
ORANGE GINGER SAUCE:
MEAL PREP TIP:
To make as a make ahead lunch, equally divide rice and zucchini mixture into 4 containers and store them in the refrigerator for up to 4 days.
Preheat oven to 350F and line a small baking sheet with BPA free parchment paper.
In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
See the serving tips below for additional topping suggestions.
Feel Free to swap in your favorite root vegetables if you’re not a fan of carrots and sweet potatoes—turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices.
You can also use a different kind of bean if you don’t have the black variety handy.
Combine Ingredients into you tortilla and enjoy!
42 Grams of Magnesium Per Servings
Original by Jack Bishop
Edited by Christina L & Trainer Joe
2 tablespoons EVOO or avocado oil
1.5 lbs yellow summer squash, chopped into small pieces
1 medium yellow onion chopped
1 tablespoon fresh minced ginger root
3 medium cloves of garlic minced
2 teaspoons curry powder
6 cups veggie broth
1 medium russet potato (approx 8 oz), peeled and diced
Pink Salt to taste
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice
4 tablespoons EVOO or avocado oil
Heat 2 tablespoons oil in Dutch oven; make sure it is hot. Add the squash and onions and cook stirring occasionally until golden browned. You need high heat because of the watery squash. If it doesn't brown, the flavor is lost; about 10 minutes. Stir in ginger, curry and garlic and cook until fragrant, 1-2 minutes. Add the broth and potato and bring to a boil. Reduce heat and cook uncovered on medium low simmer until the potato is very tender, about 25 minutes. Puree the soup with an infusion blender (or wait until it cools and puree in blender in batches) until very smooth. Adjust seasonings and salt to taste.
When ready to served (hot or cold), puree the cilantro, lime and 3 tablespoons oil until smooth. Salt mixture to taste. Ladle the soup, drizzle over cilantro puree and serve.
Check the flavoring when cold if serving this way as the heat/cold changes the flavors.
And the green swirl of cilantro puree- don't mix it in completely.
I increased the spices by 50% because I love curry and things with a kick.
I also substituted 12 oz of chopped cauliflower for the potato, to reduce the carbs.
This Recipe is A Request From My Childhood Best Friend Mike's girlfriends Nicole, The Recipe Itself is a referral from Christina L's Book Written By Danielle Walker’s book, that was lent to her by her college roommate who's 4th cousin is Kevin Bacon.
1 cup blanched skinless almonds or raw cashews or raw macadamia nuts
1/2 teaspoon salt plus pinch for soaking
3 Tablespoons water
2 tablespoons EVOO
4 teaspoons lemon juice
1) Put nuts in a large bowl and fill with water and punch of salt. Cover and soak nuts for 24 hours for almonds (or 6 hours for macadamias or cashews)
2) Drain nuts and rinse thoroughly until water runs clear.
3) Place nuts in food processor with remaining ingredients. Process until smooth and looks like ricotta cheese. Can store in fridge up to 5 days.
1 cup fine cornmeal (organic)
1 cup water
2 cups almond milk
1 cup coconut milk
1/3-1/2 cup maple, agave or honey
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 pink teaspoon salt
Mix cornmeal in a medium bowl with water until smooth.
Bring almond milk, coconut milk and salt to bowl in a pot on medium-high heat.
Add cornmeal mixture and stir continuously using a whisk. While the porridge thickens, it is important to continue mixing to prevent lumps from forming.
Reduce heat and cover pot and allow porridge to simmer for about 10 minutes. Stir occasionally.
Add sugar, vanilla, nutmeg, and cinnamon and allow cornmeal porridge to cook for 5 more minutes. Stirring occasionally.
Divide cornmeal porridge into two bowls, top with fruits and toasted coconut flakes. Serve immediately
1 heaping Tbsp Chia seeds (whole or ground into a fine meal so they're undetectable)
1/2 Tbsp agave nectar, honey or maple syrup
1 cup unsweetened almond milk (or any non-dairy milk)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
4-5 slices slightly dry Dave's bread or Ezekiel bread (it's important to use a sturdy, rustic bread or it can turn out soggy/soft)
Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp vegan butter or coconut oil.
Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25-30 seconds total to soak.
Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes.
Top with desired toppings: I went with coconut whipped cream, strawberries, and maple syrup.
Combine Ingredients in Wrap
About Trainer Joe
Trainer Joe is a 23 year experienced fitness and mindset expert. Joe has been considered top of his field in the fitness industry because of his amazing resume and extensive knowledge of how the human body responds to exercise stimulation. A ground breaking self help presenter, Joe can appeal to the logical, emotional, and scientific aspects of any mind, regardless of the students background or knowledge base.