Happy Cyber Monday! Now that we’ve exercised our online consumer spending power, it’s time for dinner. If Thanksgiving leftovers aren’t speaking to you tonight, it’s time to give your digestive tract a little rest before Round 2 (aka the month of December). The good folks over at health and wellness blog BlissTree did the legwork for you and scoured the web for some of the most cleansing, detoxing, light, seasonal and meat-free recipes and put them into a lovely little slideshow for your enjoyment.
carrot soup with curry and ginger via Zoom Yummy
See all recipes here.
Your hand opens and closes and opens and closes. If it were always a fist or always stretched open, you would be paralyzed. Your deepest presence is in every small contracting and expanding, the two as beautifully coordinated as bird wings.
So. One of the meatiest holidays of the year is fast upon us. Indulgence is near, and while I’m CERTAINLY not against indulgence (says the gal who’s making pumpkin cheesecake this week), it sometimes comes with fun little benefits like indigestion, fatigue, heartburn, bloating, etc etc. Which is just one more reason to stick to a gentle, tummy pleasing veggie-based Monday. And let’s keep the recipe simple: we’ve got bigger fish to fry (or turkey to roast, as it were). Prepare those digestive juices with heat-building Indian spices in Spicy Cauliflower with Sesame recipe from one my fave blogs by Bay Area genius Heidi Swanson.
spicy cauliflower, pretty picture. thanks Heidi.
Eating raw is more appealing (and more satisfying) in the summer months, when you have more than just gnarly winter root vegetables to work with. But leave it to The Minimalist Mark Bittman to give us Thanksgiving recipes that show off all the good qualities and strong, raw personalities of veggies like cabbage, beets, carrots, and parsnips. Raw Lemony Brussels Sprout Slaw? I’m intrigued. Raw Butternut Squash Salad With Raisins and Ginger? These are a few of my favorite things.
pretty, crunchy, healthy, raw: butternut squash with raisins and ginger.
Watch Bittman make this here.
There is no time for cut-and-dried monotony. There is time for work. And time for love. That leaves no other time.
– Coco Chanel
The NY Times‘ Tara Parker-Pope posted these vegan Thanksgiving recipes in her Well Blog last week, courtesy of chef Chloe Coscarelli. It’s nice to see some proper homage paid to veggie-based side dishes, especially since the turkey usually steals the Thanksgiving thunder. But a recent, informal survey revealed that holiday revelers (including carnivores) prefer Thanksgiving sides over turkey anyway. It’s all about the sides, people!
Chloe’s Vegan Thanksgiving also features a lovely Chocolate Pumpkin Bread Pudding. I think her website may inspire some future Meatless Mondays. Enjoy.
Chef Chloe's stuffed portobello mushrooms: will you just look at those cashews.
Harvest Stuffed Portobello Mushrooms
This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.
1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Freshly ground black pepper
Preheat oven to 350 degrees Fahrenheit. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.) Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.) Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves. Serves 6.