BAKED HOLIDAY CARROT CHIPS
- Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
- Trim the carrot tops off and, starting on the thick end, slice the carrots paper-thin to create long slices. You can do this with a chef’s knife, but it’s better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
- Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
- Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.
NOTE: To avoid flipping the chips, you can bake the chips at 325 degrees F for approximately 30 minutes. However they are prettier when baked at high heat.
- 2 pounds carrots (Pick the fattest carrots you can find.)
- 1/4 melted coconut oil
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
ROASTED EGGPLANT SPREAD
- Preheat oven to 425° On a large sheet pan, combine eggplant, garlic and onion. Drizzle with olive oil and thyme; season with salt, pepper and toss gently. Roast for 25-35 minutes, turning once until vegetables are slightly golden and tender- set aside to cool slightly. Transfer eggplant mixture to a food processor fitted with a steel blade; add herbs, honey and lemon juice. Pulse until just combined. Serve at room temperature.
- 2 large eggplant, peeled and diced
- 2 cloves garlic, peeled
- 1 large red pepper, diced
- ½ red onion, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1 cup fresh basil leaves
- ½ cup fresh parsley
- 1 tablespoon honey
- juice of ½ a lemon
- salt and pepper to taste
PUMPKIN AND MIXED BEAN CHILI
- In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
- Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water) and beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
- Serve in soup bowls, garnished with chopped green onion.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup pumpkin puree (from the can or homemade)
- 1 cup canned tomatoes
- 1 cup vegetable stock or water
- 1 can black beans (15 oz, 425 g)
- ½ can garbanzo beans (7.5 oz, 212 g)
- ½ can kidney beans
- ½ tablespoon cumin powder
- 2 tablespoons chili powder
- salt and pepper
CRANBERRY CITRUS NUT COOKIES
- Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in pecans and dried cranberries.
- Whisk 1 cup sugar, applesauce, oil, citrus zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 350° Line a baking sheet with parchment paper or a nonstick baking mat.
- Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1½-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
- Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
- 1½ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecan
- ½ cup chopped dried cranberries
- 1 cup plus 3 tablespoons brown sugar, divided
- ½ cup smooth, unsweetened applesauce
- ¼ cup canola oil
- ½ tablespoon freshly grated orange zest
- ½ tablespoon freshly grated lemon zest
- 3 tablespoons orange juice