Posts Tagged ‘Squash & Sweet Potato Puree’

Holiday Side Dishes from my ZOOM Class

Monday, November 23rd, 2020

On Friday, Nov. 13th, my ZOOM Kitchen Nutrition class featured side dishes for Thanksgiving. Even if you are eating at home, with or without family, these dishes are tasty, nutritious, and not expensive to make.  I did not put utensils with these recipes, because I was keeping them as simple as possible for those who ZOOMed in.

SAVE THE DATE: My next Kitchen Nutrition Food Class on ZOOM will be Friday, December 18th @ 10:30 am. I will post the link after Thanksgiving posting.

 

Vegetarian Paté

 

(Also called Mock Chopped Liver)

Ingredients

1 plus cups vegetable broth
One cup organic green beans (cut into thirds), fresh or frozen
One garlic clove, minced
One leek, mostly white part, sliced or chopped
½ cup organic mushrooms washed and sliced
½ cup walnuts pieces*

Salt/pepper to taste (optional)
One hard-boiled egg (optional)
Garnish with fresh dill or fresh parsley

(See below for suggestion to use as an appetizer.)

Directions

  1. Place all ingredients except optional egg and dill into a shallow pan with about ½ cup veg. broth (or water). Simmer for about 5-7 minutes, until veggies are tender.
  2. Allow to cool slightly. Place in blender or food processor with ½ cup broth or water and buzz until all ingredients are blended, either coarsely or smoothly.
    (Depending on your kind of food processor, you may have to add another ½ cup liquid to blend smoothly.)
  3. If using, add a chopped hard boiled egg, mixing well.
  4. Use as an appetizer with Bubbie’s pickles (no vinegar or preservatives), olives, and celery. (Possibly olive bread or Paleo crackers from Paleo Harvest by Nicole Bond.)*I add the walnuts to the broth to soften, making them easier to blend and to digest, but feel free to add to the blender without simmering in broth.

 

Roasted Brussels Sprouts & Carrots with Chestnuts 

Ingredients

3 cups organic, fresh Brussels sprouts, washed and trimmed and cut into thirds to make about 4 cups sliced.
3-4 organic carrots, scrubbed and trimmed
3-4 cooked chestnuts, sliced into halves or thirds, set aside

Avocado oil spray (or olive oil0
Za-atar or other spice blend, to taste
Sesame seeds

Directions

1. Place washed and sliced Brussels sprouts on a tray or dish to dry. Place carrots at one end. Place both in fridge for several hours or overnight.

2. When ready to roast, preheat oven to 350 degrees F. Spray a cookie sheet or use parchment paper. Place Brussels sprouts at one end of the tray and carrots on the other end (or use two cookie sheets). Spray the veggies with oil and herb blend (Za-atar)
3. Bake until veggies are crisp, turning once or twice. Test after 15 minutes and cook until your desired crispiness.
4. Prepare a large platter with Brussels sprouts in the center and carrots placed like spokes in a wheel around the platter. Sprinkle with sesame seeds and serve.

 

Squash/Sweet Potato Puree 

(no crust, just whipped veggies with walnuts or pecans and coconuts flakes)

Ingredients

one org. mini-squash, scrubbed (or pumpkin puree)
one org. large sweet potato, scrubbed
walnut or pecan pieces
organic coconut flakes
olive oil spray
pumpkin spices (a mixture of organic cinnamon, nutmeg, cloves and ginger available in Whole Foods, Mom’s and possibly supermarkets or mix your own.)

Directions

  1. Bake the squash and sweet potato ‘til tender.
  2. Cool and remove flesh from both veggies. Place in a bowl and mash well or put through a food mill. Mix in the nuts and spices
  3. Spray a plate with high sides (ex. pie plate) and spoon in the puree/nut mixture.
  4. Top with coconut flakes and before serving, place in oven on medium heat. (You can carefully put the dish on low broil for one or two minutes, but watch carefully)

Note: I started with about 2 cups of baked squash, pumpkin puree and sweet potato, but any amount that fits into your pan will work.

 

Spicy Applesauce Muffins

(These are meant to be used instead of rolls or bread, so they are not sweet, but savory.)

 

Ingredients

 Wet:

1/3-1/2 cup baked sweet potato flesh, mashed (or pumpkin puree)
1/3-1/2 cup applesauce
¼ cup unsweetened, organic almond milk (or org. unsweetened apple juice)
1 Tbl. honey (optional: if using sweet potato, no need for honey)
(Or 2-3 drops stevia or monk fruit)
1 tsp. Vanilla extract
2 -3 eggs or egg substitutes (ex.1 Tbl. flax seed meals mixed with ½ cup water)
Coconut or olive oil spray for muffin liners

Dry:

1 cups org. almond flour
½ cup organic coconut flour
1 tsp. baking powder
1 tsp. baking soda
1-2 tsp. pumpkin spice mix
¼ cup (sprouted) pumpkin seeds

 Optional Garnishes: additional pumpkin seeds

Directions (Preheat oven to 350 degrees while assembling the muffins)

  1. Mix wet ingredients in one smaller bowl. Mix dry ingredients in larger bowl. Combine. Mixture will be dense.
  2. Spray muffin papers or muffin tray with oil.
  3. Spoon dough ¾ full. (If you wish, you can sprinkle a few more pumpkin seeds on top.
  4. Bake at 350 degree F. for about 40 minutes. Shut off oven and allow residual heat to make the muffins less moist.

 Note:  If you like a drier muffin, use only 1/3 cup each of the sweet potato and applesauce. You can also use pumpkin spice applesauce, which mixes org. pumpkin, applesauce and spices in on jar from Whole Foods.