Epic Thanksgiving Feast (Veggie Friendly!)

Moroccan Sweet Potato Bake with Pistachio Dukkah and Yoghurt

Serves 4

Preparation time 15 mintues

Cook time 1 hour

Sweet Potato Bake

• 2 large sweet potatoes, thinly sliced with mandolin
• ½ cup olive oil
• 1 clove garlic
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 teaspoons rice syrup or honey
• 2 tablespoons vere juice or 1 teaspoon apple cider vinegar
• ½ teaspoon salt

Method

1. Preheat oven to 180C. Grease a shallow baking dish.
2. Place sweet potato slices and all remaining ingredients in mixing bowl and massage sweet potato to coat thoroughly.
3. Layer sweet potato slices in concentric circles in baking dish. Bake for 1 hour.

Pistachio Macadamia Dukkah

• 3 tablespoons pistachios
• 3 tablespoons macadamias
• 1 tablespoon sesame seeds
• 1 teaspoon coriander seeds, ground

Method

1. Place all ingredients on lined baking tray and toast for 3-5 minutes.
2. Cool. Place in blender and pulse until breadcrumb texture.

Yogurt Sauce

• ½ cup natural Greek or coconut yoghurt
• Juice ½ lemon
• Pinch salt

Method

1. Mix well in bowl.

Sprinkle sweet potato with dukkah and drizzle in yoghurt to serve.

Twice Baked Pumpkin with Lentils and Ancient Grains

Serves 4

Preparation time 30 minutes

Cook time 45 minutes

Twice Baked Pumpkin

• ½ Pumpkin or Squash
• 1 tablespoon olive oil
• 1 tablespoon parmesan (or vegan parmesan or nutritional yeast)
• 1 tablespoon butter (or non dairy spread)
• ¼ teaspoon salt
• ¼ teaspoon pepper

Method

1. Preheat oven to 180C and line a baking tray.
2. Place ½ pumpkin and drizzle in olive oil. Roast for 45 minutes or until cooked through.
3. Scoop out pumpkin and keep skin aside. Mash in a bowl with parmesan, butter and seasoning.
4. Put mash back into pumpkin. Place in oven and bake for 20 minutes.

Topping

• ½ cup mixed grains such as wholegrain rice, quinoa or farro cooked to packet directions
• ½ cup green or puy lentils, cooked to packet directions
• 1 tablespoon pine nuts, lightly toasted
• 1 tablespoon pepitas, lightly toasted
• 1 tablespoon pistachios, lightly toasted
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons parmesan flakes (or vegan parmesan or nutritional yeast)
• 1 punnet heirloom cherry tomatoes, halved

Dressing

• 1 teaspoon apple cider vinegar
• 3 tablespoon olive oil
• 3 tablespoon lemon juice
• 1 teaspoon honey or rice syrup
• 2 spring onions, sliced
• Salt and pepper

Method

1. Place grains, lentils, nuts, herbs, parmesan and cherry tomatoes in a bowl and coat in dressing.
2. Scoop onto twice baked pumpkin. Garnish with parmesan flakes.

*Vegan option: swap parmesan for extra pine nuts and butter for olive oil

Vegan Caesar Salad

Serves 4-6

Preparation time 20 minutes plus 4 hours soak time

Croutons

• 1 tin chickpeas, rinsed
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Pinch cayenne

Method

1. Preheat oven to 180C. Line tray with baking paper.
2. Coat chickpeas in oil and spices and roast 20 minutes until crisp. Cool on tray.

Dressing

• ¼  cup macadamias, soaked 4 hours
• ¼ cup cashews, soaked 4 hours
• 1 clove garlic, crushed
• ½ teaspoon djon
• ½ teaspoon maple
• ½ teaspoon salt
• 1 tablespoon lemon juice

Method 

1. Place soaked nuts and all other ingredients in blender and blend until smooth.

Smoky Almond Chips

• ½ teaspoon smoked paprika
• 2 teaspoons maple syrup
• 1 teaspoon tamari
• 1 tablespoon olive oil
• ½ cup flaked almonds

Method

1. Line a baking tray. Mix all ingredients in bowl to coat almonds.
2. Spread evenly on tray. Bake for 12 minutes or until golden.

Parmesan

• ⅓ cup macadamias
• 2 tablespoons pinenuts
• 1 clove garlic, grated
• ½ teaspoon salt

Method

1. Place all ingredients in blender, and pulse until crumbly.

Salad

• 2 heads cos, shredded
• 1 bunch tuscan kale, shredded
• 1 packet sprouts

Method

1. Place in large mixing bowl.
2. Coat leaves in dressing.
3. Sprinkle over smoky almonds, croutons and parmesan.

Pumpkin, Cacao and Cinnamon Spiced Pudding

Serves 4

Preparation time 15 minutes

Cook time 30 minutes

• ½ cup pumpkin puree
• 1 egg (or chia egg 1 teaspoon chia with 3 teaspoons water)
• 1 ½ cups rolled oats, ground to flour in high speed blender
• 1/2 cup coconut sugar or rapadura
• ⅓ cup cacao powder
• 2 teaspoons cinnamon powder
• ½ cup dark chocolate, roughly chopped
• ½ teaspoon baking powder
• Pinch sea salt
• ½ cup nut milk
• 1 teaspoon vanilla bean paste
• 1 tablespoon cacao
• 1/4 cup coconut sugar
• 1 cup hot water or coffee

Method

1. Preheat oven to 180C. Grease a baking dish with coconut oil. In a large bowl mix oat flour, sugar, cacao, cinnamon, dark chocolate, baking powder and salt.
2. In another bowl mix nut milk, pumpkin puree, vanilla and chia or egg.
3. Pour wet mixture into dry and combine. Pour into greased baking dish.
4. Place cacao, coconut sugar and hot water into a bowl then pour over pudding.
5. Bake for 30 minutes. Serve with coconut ice cream and extra dark chocolate.