Nibblers!
Thanksgiving is here! Yahoo- so you you want some of our Turkey Day recipes? Here ya go. Enjoy!
Happy Thanksgiving! The NibMor Gals (Heather & Jennifer)
Menu:
Tofurkey: see box for cooking time and recipe.
Brussel Sprouts and Carrots:
Slice up about 2 cups of sprouts and 1 carrot. Toss with 2
tablespoons olive oil a few dashes of salt and pepper and mix well.
Surround your tofurkey roast and bake for the same amount of time as
the tofurkey.
Cranberry Sauce:
2/3 cup water
1/2 cup succanat (or any other sugar you’d like to use- agave works nicely too, you can cut that down to 1/4 cup)
1 tbsp orange zest
1 bag organic cranberries
Over a medium heat, heat the water, sugar and zest until the sugar
starts to dissolve. Add the cranberries and heat until they start to
‘pop’. Turn off the heat and use an immersion blender to blend. Pour
into a dish and refrigerate. Serve cooled.
Millet Cauliflower Mash
1 cup millet, rinsed
3 cups veggie stock
1 onion, diced
2 cups cauliflower florets, chopped small
2 tbsp olive oil
3 garlic cloves, chopped
1 tbsp tarragon
Sea salt and black pepper to taste
Heat olive oil over medium heat. Add garlic and onion and tarragon,
cook until soft, about 2 mins. Add millet and toast for about a minute.
Pour in veggie stock and florets, bring to a boil. Reduce to a simmer
and cover for 30mins. Check in periodically to make sure the bottom is
not burning. Once fully cooked, turn off heat and use a masher to mash
down to a mashed potato consistency. Enjoy!
