wild_rice_stuffed_peppers_(1).jpg

Here are 4 delicious recipes that will fit perfectly on any vegan menu: Wild Rice Stuffed Peppers, Lemon Roasted Brussels Sprouts, Garlic Parsley and Chives Mashed Potatoes, and Cranberry Vanilla Ice Cream Parfaits.  

Happy Thanksgiving!  

 

Wild Rice Stuffed Peppers

  • 6 large bell peppers of various colors
  •  2 1/2 cups cooked wild rice
  • 6 crimini or button mushrooms, diced
  • 2 stalks celery, diced
  • 1 cup vegan shredded mozzarella cheese
  • 2 tbsp Living Harvest hemp oil
  • 1 onion, minced
  • 3 tbsp Living Harvest hemp protein powder
  • 3 tbsp flaxseed meal mixed with 6 tbsp water
  • 1 can (6 ounces) tomato paste
  • 1 tsp sea salt

Preheat oven to 350 ºF.

Rinse bell peppers thoroughly and slice off tops, making sure to leave stems intact. Clean out well and place snugly into deep baking dish. Do not discard pepper tops.

In large mixing bowl, combine remaining ingredients until well mixed. Spoon into hollowed out peppers and replace pepper tops. Cover loosely with aluminum foil and bake in preheated oven for 50 to 60 minutes, or until peppers are tender.

 Serve immediately.

Lemon Roasted Brussels Sprouts

  • 20 fresh Brussels sprouts, halved
  • 2 tbsp Living Harvest hemp oil
  • 2 tsp lemon zest
  • 1 tsp sea salt
  • Fresh cracked black pepper

Preheat oven to 400 ºF.

In a large bowl toss Brussels sprouts with hemp oil, lemon zest and sea salt. Spread in an even layer (rounded sides facing up) on ungreased cookie sheet and roast for about 30 minutes, or just until tender and golden brown on edges. Top with fresh cracked black pepper and serve.

Cranberry Vanilla Ice Cream Parfaits

  • 2 cups fresh cranberries
  • 2 tbsp Tempt brand vanilla hemp milk
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1 tsp powdered ginger
  • Dash sea salt
  • 1 quart Tempt brand vanilla ice cream
  • 2 cups pecans, crushed
  • Whipped soy topping
  • Cherries or other fresh fruit for garnish

 Prepare 4 tall parfait glasses by chilling them in the freezer for at least 1 hour.

 In small saucepan, combine fresh cranberries, hemp milk, granulated sugar, cinnamon, ginger and sea salt. Cook over medium heat, stirring constantly until cranberries have broken down and become soft, about 7 minutes. Remove from heat and let cool completely in fridge.

 In each glass, layer one scoop ice cream, cranberry sauce, another scoop ice cream, 1/4 cup crushed pecans, whipped soy topping and a bit morecranberry sauce. Sprinkle tops of parfaits with about 2 teaspoons more crushed pecans and freeze until ready to serve. Top with single cherry just before serving.

Garlic, Parsley and Chives Mashed Potatoes

  • 8 large russet potatoes, peeled and diced into 1 inch pieces
  • 3 tbsp unsweetened original flavored Tempt brand hemp milk
  •  1 tbsp garlic powder
  • 3 tbsp vegan margarine
  • 1 tbsp finely minced fresh parsley
  • 1 tbsp finely minced chives

In large stockpot, bring about 8 cups water to rolling boil. Slowly add in chopped potatoes and bring back up to a boil. Let cook about 10 minutes, or until potatoes are fork tender. Drain well.

Transfer to large electric mixing bowl and mix in hemp milk, garlic powder and margarine. Mix on high speed until fluffy. Add more hemp milk if needed to blend. Fold in minced parsley and chives. Salt to taste and serve with your favorite gravy, or simply top with fresh cracked black pepper. 

Bookmark/Search this post with