1) Candied Flax Walnuts

  • 2 cups walnuts (soaked for four hours)
  • 1 tsp. coconut oil
  • 4 Tbsp, maple syrup
  • 2 Tbsp. flax
  • 1 Tbsp. organic cane sugar or coconut sugar
  • dash of cinnamon

Method

  1. Preheat oven to 300 F.
  2. Gently melt the maple syrup, sugar, and coconut oil.
  3. Add cinnamon and add to walnuts.
  4. Toss evenly.
  5. Spread on a parchment paper lined sheet pan.
  6. Bake for 35 minutes, stirring halfway through cooking process.
  7. Cool thoroughly before storing.

2) Christmas Roulade with Cranberry Stuffing

Outer Layer:

  • 1/2 an onion
  • 1/2 cup walnuts
  • 2 cups cooked lentils
  • 1 pack yves ground round
  • 1 cup breadcrumbs or smashed crackers
  • 2 cups frozen veggies
  • 4 Tbsp. apple sauce
  • 2 Tbsp. ketchup
  • 1/2 tsp. each of thyme, oregano and savoury

Method:

  • Chop onion and walnuts roughly
  • Mash the lentils with onions and walnuts and mix with breadcrumbs.
  • Mix in frozen veggies, apple sauce and ketchup.

Cranberry Stuffing:

  • 1 cup brown & wild rice blend
  • 2 1/4 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 apple, cored and diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 veggie sausages ground

Directions:

  1. Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
  2. While the rice is cooking, melt the coconut oil in a large pan over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender.

Mushroom Gravy

Ingredients:

  • 8 organic shitake mushrooms
  • 1 organic portobello mushroom
  • 1 shallot
  • 1 clove garlic
  • 2 tbsp garbanzo bean flour
  • 1/2 tsp thyme
  • 2 tsp mellow white miso
  • 1 tsp tamari
  • 1 1/2 cup pure water
  • 1/2 cup soaked raw cashews
  • 1 tbsp extra-virgin olive oil
  • Black pepper to taste
  • Pink Himalayan or Celtic sea salt to taste

3) Chocolate Black Bean Truffles

  • Yield: 25 servings
  • 1 1/4 cup black beans
  • 2 tablespoons coconut oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons coconut sugar
  • 1/4 cup unsweetened cocoa powder or raw cacao powder + 1 tablespoon for coating
  • 1 teaspoon vanilla

Method:

  1. In a food processor fitted with a metal blade, puree the black beans, coconut oil and maple syrup until very smooth. Scrape down the sides and puree again for 1 minute.
  2. Add the remaining ingredients and puree until fully combined. Scrape down the sides and puree again until the entire mixture is completely blended and 100% chocolaty.
  3. On a parchment-lined baking sheet, scoop 2 teaspoon-sized truffles. Roll into balls with your hands.
  4. Put 1 tablespoon of cocoa on a small plate. Coat the truffles with the cocoa.
  5. Place the truffles in a glass container and store in the refrigerator for 1 week or freeze for up to 3 months.