Holiday Recipes for Everyone

GLUTEN FREE * LOW CARB * VEGAN* DELISH!!!

With the Holiday Season upon us, we wanted to share a few of our favourite EASY to make Recipes that will meet the needs of your most discerning Guests.

Low Carb & Gluten Free options are few and far between on most buffet tables. You don’t have to be following a VEGAN or GF Lifestyle to enjoy our healthy take on less healthy classics.

LEMON CASHEW CHEEZE BALL

Our Favourite Vegan Cheeze Recipe is a perfect pairing for Sunflower Dill RAWgles or both Spicy & Savoury Keto Crackers. It keeps up to 10 days, wrapped and refrigerated. Freeze for longer storage.

Ingredients:

3 cups Sprouted Cashews
¼ cup Nutritional Yeast
3 tbsp Coconut Oil, solid
¼ cup Lemon Juice
2 tbsp Lemon Zest
⅓ cup Candied Walnuts, Pistachios or Cinnamon Spiced Walnuts ~ roughly chopped

Mindful Preparation:

1. Measure and add everything into a food processor (minus the sprouted nuts), pulsing until smooth. Scrape down the sides as needed.
2. Scoop mixture into the center of plastic wrap and twist to form a ball. Chill for 1-2 hours. You can divide the cashew cheese into two for smaller portions.
3. Remove from the fridge and roll in chopped sprouted nuts until completely covered.
4.. Cover again with plastic wrap and chill until ready to serve.

*Inspired by The Plant Strong Vegan

CARAMELIZED ONION & MUSHROOM STUFFING

Both our Sunflower &Pumpkin Keto Breads make THE BEST Gluten Free, Low Carb Stuffing ~ A side dish that everyone will LOVE!! We like to add roasted squash and mushrooms to ensure that our vegetarian guests feel NOURISHED!

Serves 6-8

Ingredients:
3 cups Sunflower or Pumpkin Keto Bread ~ cubed
3 tbsp butter or ghee
1 cup leeks or onions, finely chopped
2 stalks celery, finely chopped
1 cup mushrooms, sliced (optional)
1 cup squash ~ butternut or acorn, cubed & roasted (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp oregano
1 tsp sage
1 tsp each salt & pepper
1 cup chicken or veggie broth
2 eggs, beaten
Mindful Preparation:
1. Make your ‘Keto Croutons’ ~ cube and toast bread or buns.
2. Sauté leeks or onions in butter or ghee over medium heat until softened.
3. Sprinkle with salt, turn to low and caramelize while you prep the rest of your veggies.
4. Add Celery and mushrooms (if using) and herbs, Saute 5-10 more minutes.
5. Combine with Keto Croutons and roasted squash, season with pepper & more salt if needed.
6. Spread into a greased 9×12 baking vessel. Add eggs & broth & cover with tin foil or oven proof lid.
7, Bake at 350 for 35-45 mins. Remove lid, increase temperature to 375 for 10 more minutes.

GINGERBREAD PUMPKIN SPICE KETO COOKIES

We LOVE this embellishment of our PUMPKIN SPICE COOKIES
By simply adding a heaping tsp Ginger Powder and 1 Tbsp Organic Molasses, they magically become Keto friendly Gingerbread Cookies. The added molasses adds less than 1 net carb/cookie and is high in iron, selenium and copper ~ all beneficial for healthy bones.

MAGIC MIX SHEPHERDS

Are you looking for a fun and creative gluten free, vegan, low carb, high protein, holiday recipe that EVERYONE will love? Our Magic Mix Shepherds pie recipe is easy, comforting and has all the holiday flavours baked right in !

SERVES 6

INGREDIENTS:
TOPPING
4 cups cauliflower ~ 1 smallish head
2 tbsp ghee or grass-fed butter
2 Tbsp coconut cream (optional)
2-3 cloves garlic, minced
1 Tbsp fresh parsley
Salt & pepper to taste
PAPRIKA, to dust the top

FILLING
2 cups MAGIC MIX
1/2 cup water
2 Tbsp olive oil, ghee, or grass-fed butter
1 leek or onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, grated
2 cups mushrooms, thinly sliced
2 Tbsp fresh herbs or 1.5 tsp dried ~ sage, OREGANO & ROSEMARY
2 Tbsp tomato paste
1 cup broth or water
Salt & pepper to taste

MINDFUL PREPARATION

TOPPING
Preheat oven to 375°
Combine MAGIC MIX with water and let sit for 5 mins. Break into small clumps & bake for 35-40 mins until crispy.
Steam cauliflower until very soft. Press & strain to remove excess water.
Sauté garlic in ghee or butter over low heat until fragrant.
Puree the cauliflower & garlic until smooth. Add coconut cream, chopped parsley and season with salt & pepper.

FILLING
Preheat oven to 400°
Sauté leeks or onions in oil, ghee or butter over medium heat until translucent. Sprinkle with salt and sauté over low heat to caramelize while you prep the rest of the veggies.
Add herbs, celery, mushrooms & carrots,. Raise the temperature back to medium and sauté 10-15 mins until softened. Add broth & tomato paste and stir to combine. Simmer until thickened.
Combine the crumbles with veggies in a 9×11 casserole dish. Spoon cauliflower mash onto and spread evenly. Dust with Paprika and bake for 30 mins.