World Fusion Plant Based Gourmet Vegetarian Holiday Meal

Heather Salmon & Donny Regal

• Roasted Butternut Squash
• Quinoa, kale & shiitake mushroom stuffing
• Raw cranberry relish
• Vegan mushroom dressing
• Balsamic Reduction Sauce
• Crispy shallots
  
  

This was super delicious!  Ready for a super stress free holiday meal?  We made it under 2 hours!  Really just 1 hour of cooking between the two of us! 

Shopping list

• Quinoa
• Medium Butternut Squash
• 1 package of organic cranberries
• 2 Fuji apples
• 2 organic oranges
• 1 bunch of organic kale
• 1 package of Shiitake mushrooms
• 1 package of oyster or portobello mushrooms
• 7 cloves garlic
• 1 medium sweet white onion
• 4 medium shallots
• Rosemary and thyme (fresh or dried)
• Balsamic Vinegar (1 cup) 
• Gluten free flour such as garbanzo or brown rice
• Coconut oil
• Olive or Avocado oil
• Tamari or Coconut Aminos 

Here's the steps made easy!

1. Quinoa
• cook 3/4 cup quinoa, in 1.5 cups water with a dash of salt and 1 tsp olive oil
• follow cooking directions for either on the stove or in a rice cooker (my preference)
  
  

1. Roasted Butternut Squash
• clean the outside of the squash
• cut lengthwise
• scoop out seeds
• preheat oven to 375 degrees
• place cut part down on a cookie sheet or on parchment paper, and season the cut part with coconut oil and a tablespoon of maple syrup or cinnamon
• cook with the cut side down for 15 minutes
• then turn over and cook for an additional 30 to 45 minutes until tender.
  
  
2.   Cranberry Relish
• Ingredients:
• Organic Cranberries - 1 package
• 2 Fuji Apples, roughly chopped
• 2 Organic Oranges, peeled and roughly chopped
• Raw honey (or sweetener of choice), 2 heaping tablespoons
• 1/2 Pomegranate
• Place all ingredients (except pomegranate) in a food processor or blender and pulse to chop and incorporate.  Then place in the container and top with pomegranate seeds.  Refrigerate until ready to serve.
  
  
3. Balsamic Reduction Sauce
   
   
• 1 cup Balsamic Vinegar
• Place in a small sauce pan and simmer for 12 minutes until it reduces by approximately 1/2 the volume.  Be sure not to let it boil over as it can burn.  Then turn off and remove from heat.
  
  
4. Gravy
• 1 Sweet white onion, diced
• 4 cloves garlic, minced
• 2 cups of mushrooms (oyster, shiitake or baby portobello) roughly sliced
• 2 cups vegetable broth
• 1 cup oat, coconut or nut milk
• 2 tablespoons rosemary
• 2 tablespoons of thyme
• 2 tablespoons tamari
• 1 tablespoon olive oil
• 2 tablespoons gluten free flour
• How to make:  Preheat olive oil in a medium sized saucepan.  Add garlic and onions and stir until soft (2 minutes).  Then add mushrooms and incorporate until they are gently cooked (3 minutes or so).  Next add vegetable broth, Tamari, 2 tablespoons of flour, rosemary and thyme.  Simmer for 3 to 5 minutes.  Remove from the stove.  Then blend with an immersion blender or regular blender.  Roughly chop allowing some of the mushrooms to remain chunky. 
  
  
5. Quinoa Stuffing
• 2 cups of cooked quinoa
• 4 tablespoons of coconut or olive oil
• 2 cups shiitake mushrooms,1/4 inch slices
• 1 bunch kale, roughly chopped
• 3 garlic cloves, minced
• 1 cup walnuts (or pecans, macadamia, pine, chestnuts, etc)
• 2 tablespoons Tamari or liquid aminos
• How to make:  Heat 2 tablespoons of oil in a cast iron pan.  Then pan fry the cooked quinoa until crispy (about 8 minutes).  Add more oil if necessary.  Garlic and mushroom and stir in until they are cooked and incorporated.  Next add Tamari or liquid aminos and incorporate.  Then stir in the nuts.  Lastly fold in the kale until it is wilted but not overcooked.  Then turn off heat!
  
  
6. Crispy Shallots
• 4 large shallots, sliced
• 1 cup gluten free flour
• 4 tablespoon, coconut oil
• How to make:  Break up the shallot slices into rings (think onion rings).  Then toss in the flour and cover thoroughly.  Heat coconut oil on medium high in a skillet/cast iron pan.  When hot, pan fry the shallots until crispy. 

If you enjoyed this, then you might love our Recipe Book and Club!