Category: Holidays

  • Baked Sweet Potato Fries

    Baked Sweet Potato Fries

    Baked Sweet Potato Fries

    Looking for a healthier alternative to traditional French fries for your Thanksgiving gathering? These Baked Sweet Potato Fries are a tasty and nutritious choice. They’re crispy on the outside and tender on the inside, making them a perfect side dish for the holiday.

    Elisa Franco

    Baked Sweet Potato Fries

    These Baked Sweet Potato Fries are a crowd-pleaser that won't leave you feeling guilty after indulging. Add them to your Thanksgiving menu for a healthier twist on a classic favorite. Your guests will love the crispy, flavorful goodness of these fries!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 large sweet potatoes peeled and cut into fries
    • 2 tblsp olive oil
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp salt flakes
    • 1/4 tsp coarse ground black pepper
    • fresh thyme for garnish

    Method
     

    1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
    2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt flakes, and black pepper until evenly coated.
    3. Arrange the fries in a single layer on the prepared baking sheet, making sure they are not crowded.
    4. Bake for 20-25 minutes, flipping the fries halfway through, until they are golden brown and crispy.
    5. Garnish with thyme, serve with your favorite dipping sauce.
    6. Enjoy!
  • Cranberry and Walnut Stuffed Acorn Squash

    Cranberry and Walnut Stuffed Acorn Squash

    Cranberry and Walnut Stuffed Acorn Squash

    Acorn squash is a quintessential fall ingredient, and this Cranberry and Walnut Stuffed Acorn Squash recipe celebrates its natural sweetness while adding a delightful twist. It’s a gorgeous and healthy dish that will elevate your Thanksgiving table.

    Elisa Franco

    Cranberry and Walnut Stuffed Acorn Squash

    This Cranberry and Walnut Stuffed Acorn Squash is a work of art on your Thanksgiving table, and its taste is just as impressive. With the sweetness of the squash, the tartness of cranberries, and the crunch of walnuts, it's a symphony of flavors. Enjoy this healthy, elegant dish as you give thanks this holiday season.
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    Ingredients Method

    Ingredients
      

    • 2 acorn squashes halved and seeds removed
    • 1 cup quinoa rinsed
    • 2 cups vegetable broth or bone broth
    • 1/2 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 2 tblsp maple syrup
    • 2 tblsp olive oil
    • salt and pepper to taste

    Method
     

    1. Preheat your oven to 375°F.
    2. Place the halved acorn squashes on a baking sheet, cut side up, and drizzle them with olive oil, maple syrup, salt, and pepper.
    3. Roast the squashes for about 35-40 minutes, or until they are tender.
    4. While the squashes are roasting, rinse the quinoa thoroughly and cook it in vegetable or bone broth according to package instructions.
    5. Once the quinoa is cooked, fluff it with a fork and stir in dried cranberries and chopped walnuts.
    6. Fill each roasted acorn squash half with the quinoa mixture.
    7. Place the stuffed squash back in the oven for an additional 10 minutes.
    8. Serve warm, drizzled with a bit of maple syrup if desired.
  • Roasted Butternut Squash and Quinoa Salad

    Roasted Butternut Squash and Quinoa Salad

    Roasted Butternut Squash and Quinoa Salad

    As Thanksgiving approaches, it’s essential to have some healthier options on the menu. This Roasted Butternut Squash and Quinoa Salad is not only delicious but also packed with nutrients. It’s a perfect side dish to balance out the indulgent treats on your Thanksgiving table.

    Elisa Franco

    Roasted Butternut Squash and Quinoa Salad

    This Roasted Butternut Squash and Quinoa Salad is a delightful addition to your Thanksgiving spread. It's not only a treat for your taste buds but also a nourishing choice for your body. Enjoy this healthy, colorful dish as you celebrate gratitude and good food this Thanksgiving!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 small butternut squash peeled and diced
    • 1 cup quinoa rinsed
    • 1 cup kale chopped
    • 2 cups vegetable broth
    • 1/2 cup pomegranate seeds
    • 1/4 cup fresh parsley chopped
    • 1/4 cup pecans chopped
    • 2 tbsp olive oil
    • salt and pepper to taste

    Method
     

    1. Preheat your oven to 400°F.
    2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
    3. While the squash is roasting, rinse the quinoa thoroughly and cook it in vegetable broth according to package instructions.
    4. Once the quinoa and butternut squash are ready, combine them in a large bowl.
    5. Add pomegranate seeds, chopped parsley, chopped kale and chopped pecans. Mix well.
    6. Season with salt and pepper to taste.
    7. Serve warm or at room temperature.
  • Hot Horchata

    Hot Horchata

    Hot Horchata

    There’s something truly comforting about a hot cup of this sweet, spiced rice beverage. In this recipe, we’ll show you how to create a soothing and aromatic hot horchata that’s perfect for those cozy moments when you need a little comfort and indulgence. Let’s dive into this simple hot horchata recipe.

    Elisa Franco

    Hot Horchata

    As the sweet and spicy aroma fills your kitchen, you'll find that hot horchata is delightful for those chilly evenings when you're craving a comforting treat. So, cozy up, savor the moment, and let the warmth of this drink serve you comfort in a cup!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup long-grain white rice
    • 4 cups water
    • 1 cup milk of choice
    • 1 cinnamon stick
    • 1/4 cup honey, or sweetener of choice adjust to taste
    • 1 tsp vanilla extract
    • ground cinnamon for garnish

    Method
     

    1. Begin by rinsing the rice thoroughly under cold water until the water runs clear. This helps remove excess starch from the rice.
    2. Place the rinsed rice and cinnamon stick in a bowl, and add 4 cups of water. Allow the rice to soak for at least 3 hours or overnight. Soaking softens the rice and makes it easier to blend.
    3. After soaking, remove the cinnamon stick and transfer the rice and water to a blender. Blend until you have a smooth, creamy mixture. This may take a few minutes.
    4. Set a fine-mesh strainer or a nut milk bag over a large saucepan. Pour the blended rice mixture through the strainer, pressing on the solids to extract as much liquid as possible. Compost the rice solids.
    5. Place the saucepan with the strained rice liquid over medium heat. Add the honey or sweetener of choice, vanilla extract, and milk of choice, and stir until the honey dissolves completely. Heat the mixture gently, but do not let it boil over.
    6. Pour your hot horchata into cups or mugs. Sprinkle a pinch of ground cinnamon on top for garnish. Enjoy the soothing and comforting flavors of this hot horchata!
  • Seafood Gumbo with Christine Waltermyer

    Seafood Gumbo with Christine Waltermyer

    Seafood Gumbo

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    New Orleans Gumbo is an amazing fusion of cultures and flavors. While the roots of gumbo
    are African, the modern dish is a culmination of contributions from Native American,
    French, Spanish, and Caribbean cuisines. Enjoy!

    Seafood Gumbo

    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Seafood Gumbo Stock
    • 1-2 cups shrimp shells
    • 3 cups chopped vegetables (onion, celery, leeks, scallions, carrots, parsley, squash, etc.)
    • 3 sprigs fresh thyme
    • 2 cloves garlic
    • 2 dried bay leaves
    • 10 cups water
    Mild Creole Seasoning
    • 1 teaspoon salt
    • ¼ teaspoon white pepper
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    Gumbo
    • ½ cup ghee (clarified butter) divided (or tallow or bacon fat)
    • 2 cups frozen okra sliced and thawed
    • ½ cup all-purpose flour
    • 1 medium yellow onion chopped
    • 1 medium bell pepper seeded and chopped
    • 2 stalks celery chopped
    • 2 cloves garlic minced
    • 2 bay leaves
    • 1 pound sausage sliced
    • 5 sprigs fresh thyme
    • 1 tablespoon coconut aminos
    • Sea salt to taste
    • White or black pepper to taste
    • 2 pounds shrimp peeled, deveined, and rinsed
    • 4 cups cooked rice
    • 1-2 teaspoons filé powder
    • Fresh parsley to garnish

    Method
     

    Make the seafood gumbo stock
    1. In a large soup pot, place all of the seafood gumbo stock ingredients. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer for 30 minutes. Strain the stock through a large fine-mesh strainer. Set aside. If not using right away, the stock can be cooled and stored in a glass jar in the refrigerator for up to 3 days.
    Make the mild Creole seasoning
    1. In a small bowl, stir together all of the Mild Creole Seasoning ingredients until well combined.
    Fry the okra
    1. Heat 2 tablespoons of the ghee in a large skillet over medium heat. Add the okra and fry for a few minutes. Use a slotted spoon to transfer the okra to a paper towel-lined plate.
    Make the roux
    1. Whisk together the remaining ghee and the flour in a large soup pot over medium-low heat until for 25 minutes. Whisk constantly, until it turns a rich brown color. Watch closely, being careful not to burn the roux. Remove from the heat and continue whisking until it cools down.
    Cook the gumbo
    1. Place the soup pot containing the roux back on the stove. Add the onion, bell pepper, celery, and the mild creole seasoning. If you like more seasoning, feel free to increase the amount of spices used. Cook and stir for 5 minutes over medium heat, or until the onions have softened. Add the garlic and bay leaves.
    2. Increase the heat to medium-high heat. While whisking or stirring constantly, add the seafood gumbo stock, a few cups at a time. Add the okra, sausage, thyme, and coconut aminos. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Add more salt and pepper to taste. Stir in the shrimp. Cook for 10 more minutes. Stir in the filé powder.
    3. Ladle 2 cups of the hot gumbo into each bowl. Add one cup of rice in the center of each bowl. Enjoy!

    Notes

    Note: Cool any remaining gumbo by placing the soup pot in an ice bath, then transfer to a covered container and refrigerate immediately to prevent spoilage.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Get Ready for the Big Game with Wholly Veggie!

    Get Ready for the Big Game with Wholly Veggie!

    Get Ready for the Big Game with Wholly Veggie!

    If you’re on the hunt for delicious, plant-based snacks that even a non-plant-based eater would enjoy, we got you! Wholly Veggie’s snacks are the perfect addition to your foodie collection – especially for your full spread for Sunday’s big game 🏈 Check out their gluten-free, vegan goodies below – including a Cheeze Stick Caprese Salad recipe, too!

    Mozzarella Style Sticks

    Perfectly good veggies were rescued to create our crispy crust. It’s called upcycling. Your mouth tastes cheesy, gooey goodness, your body gets veggies. Your brain explodes.

    Buffalo Cauliflower Wings

    Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with our outrageously popular Buffalo Sauce, our Buffalo Cauliflower is perfect as an after work or after school snack. Just bake n’ snack.

    Ranch Cauliflower Wings

    Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with a plant based ranch sauce. Perfect for taco night or Sunday game day. Just bake n’ snack.

    Cheeze Stick Caprese

    This Caprese Salad made from Wholly Veggie's plant-based cheeze sticks is festive, fresh, and perfect for any party or holiday meal! Not only does this showstopper look great, it's super simple to make. 
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1 box Wholly Veggie Mozzarella Style Sticks
    • 2 medium ripe tomatoes
    • 6 cherry tomatoes
    • 1 box fresh arugula
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • pinch salt, pepper
    • 2 tablespoons fresh basil

    Method
     

    1. Prepare wholly veggie's mozzarella style sticks according to package instructions (oven or air fry).
    2. Set marinara sauce pack aside.
    3. Slice 2 medium ripe tomatoes into thick pieces and cut a handful of cherry tomatoes in half.
    4. Toss fresh arugula with olive oil, balsamic vinegar, salt, pepper and place on bottom of serving platter.
    5. Layer tomatoes and warm mozzarella sticks on top of arugula.
    6. Garnish with generous amounts of torn fresh basil.
    7. Serve marinara sauce along side for dipping.
    8. Enjoy!

    Stock up on your favorite plant-based Wholly Veggie snacks – on sale all February long!

    References:

    https://whollyveggie.com/products/mozzarella-style-sticks

    https://whollyveggie.com/products/ranch-cauliflower

    https://whollyveggie.com/products/buffalo-cauliflower

    https://whollyveggie.com/blogs/recipes/cheeze-stick-caprese

  • 5 steps to setting the best resolutions ever

    5 steps to setting the best resolutions ever

    5 steps to setting the best resolutions ever

    Find your way in 2023

    Many of us are wary about making New Year’s resolutions for fear that we may experience failure. But here’s an approach to change that involves designing your own path forward—one that puts your own dreams first.

    What do you want?

    From a young age, many of us got into the habit of doing what’s expected of us rather than following our own dreams. Getting an education, getting a marriage partner—even making resolutions—are things that we’re told we should do.

    No wonder we may occasionally feel like we don’t fit in or that we’re failing miserably at things that everyone else seems to do easily. You may be surprised how much easier your path becomes when it’s one you design yourself.

    1. Take time for self-reflection

    On a day when you’re feeling reasonably relaxed, find a time and place where you won’t be disturbed—even if that means hiding in the car or the bathroom.

    Take some deep breaths to release tension and clear your mind. Ask yourself what you want and simply notice what comes to you. You might get words, or a picture in your mind, or a feeling. Write down (or type) what comes to you with as much detail as possible.

    Build a home gym? Fabulous. Move across the country? Write it down. Start a business? Of course. Don’t let the critical voice in your head start debating you and telling you why you can’t do it.

    2. Set clear goals

    Vague goals, like taking better care of your health, provide very hazy guideposts, whereas the commitment to exercising twice a week or eating five servings of vegetables a day are clear, specific, and measurable.

    3. Set short-term and long-term goals

    If goalposts are too far away, people are more likely to procrastinate or avoid sticking to the plan, because they knew they had lots of future time to get things done.

    If there are too many strict short-term deadlines, however, a resolution-maker could feel like a failure for missing a mini-goal and throw in the towel. Creating stepping-stones toward the big goal makes room for set-backs while still moving forward.

    4. Set approach-oriented goals

    It seems that people who create approach-oriented goals are more successful than those who have avoidance-oriented goals.

    Approach-oriented goals energize emotions and behavior toward something you want (achieving good grades so that you can enjoy feeling competent).

    Avoidance-oriented goals , on the other hand, are those in which you move away from something you don’t want or you perceive as a punishment, threat, or risk to health (you make the decision to reduce your sugar intake, so you don’t have a heart attack).

    5. Find reliable support systems

    Rather than focusing blame on people who don’t give you what you need (and shifting energy from your goal), find a person or group who can be your cheer squad.

    Article Provided by Alive Magazine

  • How to reconnect with nature

    How to reconnect with nature

    How to reconnect with nature

    Discover the joy of the season

    Seasonal living offers a way to rekindle our relationships with nature. In the process, we can uncover the joy and beauty in the natural world hidden in plain sight all around us.

    What is seasonal living?

    Humans used to live in a way that was innately more in touch with the seasons; indeed, many people around the world still do. Living in a way that is consciously connected to the seasons can be an intentional lifestyle choice through mindful daily practices.

    Benefits of seasonal living may include

    • improved mood and reduced stress due to spending time in nature
    • increased feelings of interconnectedness with the natural world and our place in it
    • the chance to slow down, reflect, and live in a more mindful, intentional way

    Seasonal living, every day

    There are myriad ways to live seasonally, and as always, it’s important to do what works for you. Here are a few ideas to help inspire you.

    Your kitchen

    Choosing local and seasonal food is one way in which we can eat in a more eco-friendly way, support our communities, and foster relationships with local farmers and food businesses.

    Simply start incorporating more locally grown in-season foods when possible, whether it’s from your own little garden or a store. Ask questions and chat with vendors at your local farmers’ market or the produce experts at your local health food store to learn more about the foods and how to cook them, as well as how they’re grown or produced.

    You can also incorporate mindfulness and gratitude practices into your mealtimes. Sunshine, water, and soil nourish the plants that, in turn, nourish us. Before eating, reflect on your food, its journey to your dinner plate, and the resources involved.

    Your decor

    Bring the outdoors in by incorporating some of the following suggestions.

    • houseplants
    • local, seasonal flowers
    • natural materials, such as acorns, chestnuts, pinecones, feathers, or driftwood
    • opening the windows for fresh air
    • making a seasonal garland with leaves or flowers

    Your daily routine

    Ask yourself: how can I fit in more time in nature? Maybe wander into your yard or outdoor space in the morning to feel the dew on your toes and listen to the birds, or in the evening to smell the cool air and see the moon. Notice how these experiences change through the year. You may also wish to practice yoga or meditate outside on a regular basis.

    Your celebrations

    Celebrating the changing of seasons can be a joyful and meaningful addition to any holidays you currently celebrate. Many people observe such dates as the autumnal equinox, the winter solstice, the spring equinox, and the summer solstice with nature-based celebrations. Celebrations can be communal (such as hosting a family dinner party or taking part in a community event) or individual (such as a walk in the woods or some quiet meditation or journaling).

    Article Provided by Alive Magazine

  • Avoid seasonal stress-based eating

    Avoid seasonal stress-based eating

    Avoid seasonal stress-based eating

    Tips from a pro

    Everyone knows the holidays can be stressful. But it’s not just the effort to stay on budget or the dinnertime antics of your oddball uncle that make this time of year challenging. Healthy eating can take a nosedive at this time of year, too. End your year on a high with proactive measures to avoid getting caught in the food trap.

    Plan ahead

    Joan Ifland, PhD is the chief executive officer of Food Addiction Training, LLC, and is a leading innovator in the field of recovery from food addiction. She shares some insights about how to prepare for the holidays and its associated overindulging.

    At this time of year, the holiday gathering, with its lavish edible spread, is often the culprit. Simply saying you won’t indulge may not be enough to spare you from getting sucked into that vortex of stress and indulging, Ifland warns.

    “You get [to a party] and after an hour or two, you’re eating [unhealthy foods],” she says. “It’s because cravings and loss of control build up over time.”

    Instead, take your own snacks—think crudités, healthy proteins, or other foods that are as close to their natural, unprocessed shape and form as possible—and keep it near you. If that’s not possible, avoid standing in a place with a clear view of the hors d’oeuvres table.

    Drink water

    Be sure to get a glass of water as soon as you arrive, and hang onto it. It keeps one hand busy, and reduces the chance of someone passing you a cocktail chock full of simple syrup and alcohol.

    Be easy on yourself

    Whatever happens, go easy on yourself, Ifland advises. Changing our behaviors to break the processed food addiction cycle can take years.

    “There are so many foods that have been deliberately processed to make them addictive. It can take a couple of years to get off all of them. When people know it’s a long, slow process, they give themselves permission to celebrate their wins.”

    What about alcohol?

    Getting into the holiday spirit, for many, often means getting into the spirits. But pouring yourself a tall cold one to make things merrier might actually make the season far less bright.

    Binge drinking increases around the holidays, which is often related to social or financial stress that comes with celebrating at this time of year. Stress and alcohol can create a toxic cocktail for our brains, no matter how much we might think we’re being released from our inhibitions when we imbibe.

    “Alcohol [can be] highly addictive,” says Ifland. And it can have potentially serious consequences that include impairing cognitive skills and our self-control. While that might feel fun in the moment, any feelings of comfort and joy experienced while tippling are fleeting, Ifland warned. If you are concerned about your relationship with alcohol, chat with your doctor.

    Article Provided by Alive Magazine

  • Elegant and plant-based

    Elegant and plant-based

    Elegant and plant-based

    Celebrate the season with this holiday meal

    This wow-worthy, plant-based holiday meal won’t disappoint—whether you nix the meat entirely or incorporate some of these recipes into your celebratory meal. This gluten-free, vegan menu has “festive” written all over it.

    Stuffing with Thyme, Rosemary, and Dried Cranberries

    In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavor usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavor return.
    Print Recipe Pin Recipe
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 3 fresh thyme sprigs or ½ teaspoon dried
    • 1 fresh rosemary sprig or ½ teaspoon dried
    • 1 loaf gluten-free bread cubed, about 6 to 8 cups cubes
    • 1 cup chopped green onions
    • 3 tablespoons chopped dried cranberries
    • 2 cups low-sodium vegetable broth

    Method
     

    1. Preheat oven to 350°F.
    2. De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 ½ cups broth and toss to coat. Bread should be moistened and slightly softened. Add remaining broth if needed (some gluten-free breads are denser than others).
    3. Taste and add salt if desired. Grease or line 8 x 11 in baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
    4. Enjoy!

    Green Beans with Dukkah

    Subbing Middle Eastern dukkah for classic toasted almonds with your green beans is like taking your first international trip (or the first in a long time …) and (re)discovering that there’s a world of flavor out there.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup hazelnuts
    • ½ teaspoon whole fennel seeds
    • 1 teaspoon whole cumin seeds
    • 1 teaspoon whole black or green peppercorns
    • 1 tablespoons whole coriander seeds
    • 2 teaspoons white or black sesame seeds
    • ¼ teaspoon salt
    • ⅛ teaspoon ground cayenne pepper optional
    • 2 pounds green beans trimmed
    • 1 teaspoon hazelnut oil optional

    Method
     

    1. Preheat oven to 325°F. In nongreased baking dish, roast hazelnuts for 20 minutes.
    2. Heat medium skillet over medium-high. When hot, toast fennel seeds, cumin seeds, peppercorns, and coriander seeds for 45 seconds, stirring occasionally to prevent burning. Seeds should start to pop. Transfer to spice grinder, mortar and pestle, or directly to food processor or blender. In same skillet, toast sesame seeds, stirring every 10 seconds or so, until aromatic and, if using white sesame seeds, golden. Transfer immediately to medium bowl.
    3. Grind, or pulse all seeds except sesame seeds several times in blender or food processor, until lightly crushed and aromatic. Transfer to medium bowl with sesame seeds. Rub hazelnuts between kitchen towels to remove some of skins if needed, then coarsely chop in food processor (not in blender), or by hand. Add to bowl with crushed seeds. Stir in salt and optional cayenne.
    4. Steam green beans for 5 to 7 minutes, until tender-crisp. Serve topped with dukkah and a drizzle of hazelnut oil, if desired.
    5. Enjoy!

    Oyster Mushrooms with Garlic and Thyme on Caramelized Parsnip Puree

    This dish is a plant-based showstopper, with tender mushrooms in a sweet-and-sour glaze soaking into ultra-thick roasted parsnip puree.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Caramelized Parsnip Puree
    • 8 cups water
    • ½ teaspoon baking soda
    • 2 pounds parsnips peeled and chopped into 2 inch pieces
    • 2 garlic cloves peeled
    • 1 tablespoon olive oil
    • ¼ teaspoon cane sugar
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Mushrooms
    • ¾ cup balsamic vinegar or 6 tablespoons aged balsamic or balsamic glaze
    • 1 teaspoon olive oil
    • 14 ounces oyster mushrooms cleaned and, if necessary, trimmed so they grill flat
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup finely chopped green onion
    • 2 thyme sprigs stripped from stem, or ½ teaspoon dried
    • 2 tablespoons toasted pistachios roughly chopped
    • ½ cup finely chopped chives, parsley, or green onion to garnish

    Method
     

    1. For parsnip puree, preheat oven to 400°F.
    2. In medium saucepan, bring water, baking soda, and parsnips to boil. Reduce heat and simmer, covered, for 5 minutes. Drain parsnips, but don’t rinse. Set aside until cool enough to handle, about 3 minutes.
    3. In large bowl, combine parsnips with remaining ingredients for puree. Spread on baking sheet and roast for 10 minutes. Turn and roast for 10 minutes more, or until tender and caramelized. Transfer to large bowl and mash with potato masher or immersion blender, or transfer to food processor and blend until smooth. Taste and adjust seasonings.
    4. For oyster mushrooms, in medium saucepan, boil balsamic vinegar until reduced by half, about 10 minutes. If using aged balsamic vinegar or glaze, skip this step.
    5. In large skillet, heat oil over medium-high. When hot, add mushrooms, salt, and pepper and cook for 1 minute. Flip mushrooms and add balsamic reduction, green onions, and thyme and stir to coat mushrooms. Lower heat to medium-low; cover and cook for 5 minutes, or until mushrooms are tender, adding 1 Tbsp water to prevent sticking, if necessary. Taste and adjust seasoning.
    6. To serve, spread parsnip puree on bottom of large platter. Place mushrooms on top. Top with toasted pistachios and garnish with chopped chives, parsley, or green onion.
    7. Enjoy!

    Article Provided by Alive Magazine