Cranberry Stuffed Sweet Potato

Ingredients

• 4 large sweet potatoes

• 1 t olive oil

• 2 T shallots, minced

• 2 cups cranberries

• 1/3 cup maple syrup

• ¼ cup apple cider

• ½ t sea salt

• ¼ t pepper

• ¼ t ginger

• ½ t nutmeg

• 1 teaspoon cinnamon

• ½ cup pecans

Directions

• Preheat 400*

• Poke each sweet potato with a fork and place on parchment paper on a cookie sheet and bake until tender (one hour.)

• In a medium saucepan, sauté the shallots in oil two minutes.

• Add cranberries, maple syrup, apple cider, salt, pepper, ginger, nutmeg and cinnamon.

• Bring to boil. Reduce heat to simmer and cook for 15 minutes stirring occasionally as not to burn.

• Set aside.

• When sweet potato is cool enough, cut sweet potato in half, slightly mash inside with a fork, top with cranberries mix, and garnish with pecans.

Cheesy Broccoli Rice Casserole

Ingredients

• 2 Cups Brown Rice (uncooked)

• 3 Cups Water

• ½ Cup Nutritional Yeast

• ¼ Cup Brown Rice Flour (or other unbleached flour)

• 1 t. onion powder

• ½ t. sea salt

• ½ t. garlic powder

• 2 Cups nut milk

• 3 Cups chopped broccoli

Directions

• Place all ingredients in a Crockpot, stir, and cook on low 3-4 hours

• Stir once an hour until done.

Pulled BBQ Jackfruit

INGREDIENTS

BBQ

• 2 x 14 oz cans jackfruit in water or brine

• 1-2 cups vegetable broth

• BBQ sauce

• buns or corn tortillas

• coleslaw (optional)

COLESLAW

• 1½ cup cabbage, sliced

• 2 carrots, shredded

• 3 green onions, chopped

• ¼ cup apple cider vinegar

• 1 tbsp mustard

• 2 tbsp olive oil

• 1 tsp celery seed

• salt and pepper to taste

DIRECTIONS

BBQ: Drain and place jackfruit into crockpot. Add enough broth to almost cover jackfruit. Cook on low 4 hours or less until broth is absorbed. Add BBQ sauce as desired. Pull apart jackfruit until it looks like pulled pork.

Coleslaw: Combine all ingredients.

Serve BBQ on tortillas or buns with coleslaw.

Stuffed Peppers

INGREDIENTS

Peppers

• 2 cups quinoa

• 2½ cups salsa

• 1 cup corn

• 1 cup black beans

• 1 tsp each: chili powder, cumin, paprika

• ½ tsp garlic salt

• 4 large peppers, halved and gutted

Avocado Spread

• 1 large avocado

• juice of 1 lime

• hot sauce optional

• ½ cup fresh cilantro

• lime for garnish

DIRECTIONS

Peppers: In a large bowl, mix quinoa, salsa, black beans, and spices. Fill peppers half full with mixture. Place in crockpot on high 3 hours.

Avocado Spread: Mash avocado, add lime juice, and hot sauce. Blend until smooth.

Serve spread over peppers with cilantro and lime wedges.

Spaghetti Squash Lasagna

INGREDIENTS

• 2 small spaghetti squash

• 1 jar marinara (from Aldi’s)

• 1 tomato

• 1-2 tbsp bruschetta blend

  • bruschetta mix: 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder

• dehydrated sweet peppers (red or green)

• fresh spinach, or zucchini sliced thin

• 1 tbsp nutritional yeast

DIRECTIONS

Cut squash in half and clean out seeds. Place squash upside down in crockpot and cook on low 3-4 hours. Remove and let cool 15 minutes.

Scrape out squash with a fork into a cast iron skillet. Spread evenly.

Cut tomato, zucchini, or place spinach on top of squash. Sprinkle bruschetta blend and peppers over tomato. Pour marinara liberally and yeast over the entire area.

Cover and cook 30 min at 350*

Serve with a fresh salad and roll.

TIPS

You can also cook squash and add BBQ sauce and eat as a sandwich!

Crooked Cabin Harvest Burger

INGREDIENTS

• 1 cup cooked brown rice (rinsed, cooled, and patted dry)

• 1 cup raw pecans (or other raw nut)

• 1 white onion, diced (¾ – 1 cup)

• 2 tsp minced garlic

• 1 tbsp each: chili powder, paprika, and coconut sugar (or brown sugar)

• ½ tsp each: salt and pepper

• 2 tbsp ground flax seed

• 1½ cup black beans (cooked, rinsed, drained, and patted dry)

• ⅓ cup finely ground bread crumbs

• 2 tbsp tomato-based BBQ sauce

DIRECTIONS

Cook brown rice as directed. Rinse, drain, place in bowl to dry.

Heat skillet on medium - when hot, add nuts, stirring frequently for 5-7 min. Remove and place in bowl to cool.

Add several tablespoons of vegetable broth or water to skillet and add onions. Sauté for 3-4 minutes. Add garlic. Remove after 1 minute and set aside.

Place nuts, chili powder, paprika, sugar, salt, pepper, flax seed, into blender and blend to a fine meal. Set aside.

Place drained, dried beans into large bowl and mash well with a fork until all the beans are completely mashed.

To bean bowl, add rice, spice/nut mixture, onion/garlic mixture, bread crumbs, and bbq sauce. Mix with spoon for two minutes until all ingredients are thoroughly mixed. (If too wet, add more bread crumbs. If too dry, add more BBQ sauce.)

To form patties, place a mason jar lid inside down, line with stretch wrap and press mixture into lid. Lift plastic wrap, place patty on plate and repeat. Regular band will yield 10 patties. Wide mouth lid will yield 7 patties.

TIPS

• Patties will set more firmly if refrigerated for a few hours

• To grill: bring grill to high temp. Place patties on grill and reduce to lowest temp. Cook for 5 minutes on each side. Remove from heat and serve.

• If cooking on stovetop: place skillet on medium heat. Add a touch of vegetable broth. Cook each side for 5 minutes.

• For meatballs: roll and cook at 350* for 20 min.

• One 15 oz. can of black beans provides only 1¼ cup- you will need two.