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Whole Food Plant-Based Holiday Feast
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Servings:
4 Servings
Author:
Active Vegetarian
Course:
Main Course
Holiday
Cuisine:
Gluten Free
Vegan
Vegetarian
plant-based
Keywords:
Vegan
whole food plant-based
holiday
plant-based
Holiday feast
đ§ Ingredients
1 cup
buckwheat soaked
1/2 cup
raw sunflower seeds
soaked
1/2 cup
sun-dried tomatoes
re-hydrated
1 cup
carrots
shredded
1/2 cup
beets
shredded
1 1/2 cup
fresh mushrooms; your choice
roughly chopped
A handful of fresh cilantro
roughly chopped
1/4 cup
ground flax seeds
1 tsp
cumin
1 tsp
coriander
1/2 tsp
Himalayan pink salt
1/2 tsp
ground chili peppers pepper to taste
1/2 cup
plant-powered ketchup
optional
1/3 cup
cashews
soaked 2+ hoursâ¨
1 1/2 cups
mushrooms
any type
1/2 cup
purified water
1 tsp
or maple syrup
2 tsp
apple cider vinegar
1 small
garlic clove
1 tsp
fresh cracked black pepper
1/2 tsp
Himalayan pink salt
1/2 tsp
ground turmeric
2 lb
6 cups chopped cauliflower florets
2/3 cup
cashews
soaked 2+ hours
1 Tbsp
cold-pressed olive oil
1 TbspÂ
nutritional yeast
1 tsp
garlic powder
1/2 tsp
onion powder
1/4 tsp
sea salt
1/2 tsp
black pepper
1/2 pound
fresh green beans
1 Tbsp
cold-pressed olive oil
1 tspÂ
ground ginger
minced
1 TbspÂ
coconut aminos
2 tspÂ
light miso
Zest from ½ lemon
Optional: 1-2 tsp sesame seeds as garnish
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Instructions
1
Add the soaked buckwheat into a medium pot, cover with 1 3/4 cups water and
bring to boil over medium heat. Turn the heat to low, cover the pot with a lid
and simmer until all liquid is absorbed (about 20 minutes). Turn off the heat
and set aside to cool.
2
Heat the oven to 350F and line a loaf pan [https://amzn.to/34ZY0xO]with
parchment paper. Add the buckwheat into a food processor with the rest of the
ingredients and pulse several (4-5) times to incorporate (don't over-process,
you want to maintain some texture).
3
Transfer the mixture into the loaf pan and pack it down firmly to make sure it
stays together. If using, spread the plant-powered ketchup on top of the
loaf. Put in the oven and bake for 50-60 minutes.
4
After soaking the cashews, drain and rinse and discard the soak water. Place in
blender.â¨Wash, dry and remove the stems from the mushrooms. Add to blender.
5
Add in the water, agave, vinegar, garlic, pepper, salt and turmeric to the
blender. Process until the gravy becomes creamy. It shouldnât feel gritty.
6
You can serve it as is or pour it into a saucepan and heat on low-medium,
stirring constantly with a wire whisk until it's warm but not boiling. Serve
immediately and store any leftovers in the fridge for 2-3 days. Stir before
serving.
7
Remove the outer leaves from the cauliflower and cut away the large stem. Wash
and pat dry and rough chop.
8
Heat a large stockpot (with steamer attachment) over high heat until boiling.
9
Add the cauliflower to a steaming basket and place over boiling water. Cover and
steam until cauliflower is soft when poked with a fork, about 6-8 minutes. Let
the cauliflower cool down a bit after itâs done steaming. It will dry it out a
bit, which makes it much easier to get a desired texture on the mash.
10
Add the steamed cauliflower, soaked and drained cashews and all remaining
ingredients garlic to a food processor(or, if you'd prefer, mix in a large bowl
with an immersion blender).
11
Process until mostly smooth. You want some texture here, but not a lot. You may
need to scrape the sides of the blender to make sure it all gets mashed. You can
use a little bit of almond milk, (tbsp. by tbsp.), as needed to reach the
desired consistency. However, don't use too much as this makes the mixture to
runny. Basically, you want to keep it as thick as possible (like mashed
potatoes).
12
Serve hot. Garnish with herbs.
13
Store leftovers in the fridge for 2-3 days.
14
Trim ends from beans and steam until just tender.
15
In a large bowl whisk together oil, ginger, coconut aminos, miso, and lemon
zest. Transfer the steamed green beans to bowl with the glaze, mix to coat and
add the sesame seeds before serving.
Ă
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