Hendricks Thanksgiving

Blueberry Baked Oatmeal 

Serves 5-6 (doubles well)

• 2 tablespoons ground flaxseed + 6 tablespoons warm water
  
• 2 cups whole rolled oats
• ½ cup slivered almonds
• ½ cup hemp seeds
• ⅔ cup coconut flakes
• 1/4 cup brown sugar or coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon sea salt
• ¾ cup almond milk, at room temp
• 1/4 cup maple syrup
• 3 tablespoons melted coconut oil
• 1 banana, chopped
• 1 cup strawberries, sliced
• ½ cup blueberries

Instructions

1. Measure out milk and let sit on counter to room temp.
2. Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
3. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
4. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
5. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth. If you don’t have room temp milk the coconut oil will harden in the mixture, make sure milk it room temp.
6. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
7. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
8. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.

Cranberry Sauce

• 1 lb fresh cranberries
• 1/4 c sugar
• 1/4 tsp salt
• 1 pint fresh raspberries
• Diced walnuts
• Other optional items: orange zest, raisins, currents, cinnamon, nutmeg, allspice

Instructions

Add cranberries, sugar, salt and 2 cups of water to a pot and bring to a boil.  Reduce heat to medium and simmer until berries soften and 'pop'. Remove from heat and add raspberries and walnuts (or other optional items)

Kids Cranberry Jello (also Grandma Beth)

• 1 small packet orange jello (sugar-free &vegan)
• 1 small packet any red jello (sugar-free & vegan)

Combine with 2 cups boiling water

• 2 small apples - cored but keep peel on
• 1 orange - peeled

Puree together in a blender

• 1/2 bag of 1 lb fresh cranberries

Pulse in blender or food processor, want it a little chunky

Mix all ingredients together and refrigerate at least 12 hours.

Sesame Garlic Miso Butter Mushrooms

• 1 Tbsp olive oil
• 2 lbs button or crimini mushrooms
• 3 Tbsp vegan butter
• 2 Tbsp miso paste
• 4 minced garlic cloves
• 1 tsp sesame oil

Instructions

Heat olive oil in a large nonstick fry pan over medium heat.  Add mushrooms and stir occasionally for approximately 15 minutes.  While this is cooking make the butter by combining miso, softened butter and garlic. Once the mushrooms are browned all over add miso butter to the pan and cook until completely melted and combined with mushrooms, approximately 2-3 minutes.  Drizzle sesame oil over the top and serve warm.

Grandma Beth's Stuffing turned vegan

Minus the bird to stuff it in

• 1 box Mrs. Cubbison's traditional stuffing
• 1/4 c vegan butter melted (plus some to line crock pot)
• 1 c diced celery
• 1 c diced onion
• 1 cup whole pecans
• 1 1/2 c veggie broth
• 2 Tbsp ground flax seed

Instructions

Combine ground flaxseed with 6 tablespoons of water and set aside for 10 minutes (this replaces egg)

Slow cooker instructions to save oven space:

1. Spray slow cooker with non-stick spray.  Add celery, onions, veggie broth and flax "egg" and whisk together. Gradually whisk in melted butter.
2. Add stuffing mix and pecans and toss until little liquid is left on the bottom of the slow cooker.
3. Cook covered on high for 1 hour and 25 minutes. Let sit 5 minutes before serving

Garlic Mashed Potatoes

Serves 10-12

• 5 lbs Yukon gold potatoes, peeled and cut into large chunks
• 6 Tbsp vegan butter
• 12 large fresh garlic cloves, minced
• 1 1/2 c unsweetened alternative milk
• 1/2 c fresh chives
• salt and pepper

Instructions

1. Put potatoes in a large pot add cool water to cover. Salt water and bring to a boil over medium heat. Once boiling reduced heat to medium-low and cover and simmer until potatoes are fork tender, approximately 30 minutes.  Drain, but reserve about 1/2 of the water.
2. While potatoes are cooking sauté garlic in a small pan with 2 Tbsp of the butter. Only 1-2 minutes, do not let the garlic brown.
3. Pour milk into a small sauce pan over medium-low heat and gently bring to a simmer, keep warm while waiting for potatoes.
4. Return drained potatoes to the pot and put on low heat.  mash thoroughly with a potatoes masher. Use a wooden spoon to gradually add in 3/4 cup of the hot milk, 4 Tbsp vegan butter, garlic and chives.  Add remaining milk, and if necessary reserved water for desired consistency. Stir until light and fluffy. If you over mix potatoes will get gummy (we speak from experience)
5. Season with salt and pepper as needed. Serve hot

Vegan Gravy

• 2 shallots, minced
• 2 large garlic cloves, minced
• 4 Tbsp vegan butter
• 4 tsp fresh thyme
• 4 Tbsp flour
• 1 c. vegetable broth
• salt and pepper

Instructions

Place a medium saucepan over medium-high heat and add the butter, shallots, garlic and thyme leaves. Cook 2-3 minutes until softened. Add the flour and cook stirring frequently for 1 minutes. Gradually whisk in the broth until well combined. Reduce heat to low and simmer until thickened about 5-7 minutes. Taste the gravy and season with salt and pepper.

Hasselback Butternut Squash

• 1 butternut squash
• 1 Tbsp sage & onion olive oil
• 1/2 cup maple syrup
• 2 Tbsp apple cider vinegar
• 2 Tbsp vegan butter
• 8 fresh sage leaves
• Nuts of your choice for garnish
• Salt & pepper

Instructions

1. Preheat the oven to 425°F. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Place on a baking sheet and rub with 1 tbsp vegetable oil and sprinkle with salt and pepper. Roast until just barely tender, about 15 to 18 minutes.
2. Place a small saucepan over medium heat and combine the maple syrup, apple cider vinegar, butter, and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 4 to 5 minutes.
3. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score the rounded sides of the squash crosswise, going as deep as possible without cutting all the way through. Return squash to baking dish, scored sides up, tuck sage leaves between a few of the slices, and drizzle with the maple glaze and nuts. Roast in oven until lightly browned on top, about 10 minutes.

Roasted Carrots

• 1 c dried farro
• 1 lemon
• 1 fresh garlic clove
• 1 can chickpeas, drained and rinsed
• 1 lb heirloom or rainbow carrots
• 3 Tbsp pumpkin seeds (pepitas)
• 1/3 c. vegan sour cream
• Fresh parsley
• Olive Oil
• Cumin, chili powder, garlic salt, salt & pepper

Instructions

1. Preheat the oven to 425 degrees
2. To roast chickpeas: Drain and rinse chickpeas, pat dry.  Toss chickpeas with 1 Tbsp olive oil, 1 tsp salt, 1/2 tsp pepper.  Bake at 350 degrees for 20 minutes.
3. To cook the farro: Prepare according to package. Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt, mix well. Set aside, covered, until you’re ready to assemble.
4. To roast the carrots: Line a baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. 
6. To make the herbed sour cream: Combine the vegan sour cream, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
7. To assemble the dish, pour the farro and chickpeas onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed sour cream generously over the carrots, then sprinkle them with pepitas (we use our spicy pepitas) and one tablespoon chopped fresh parsley. Serve immediately.

Creamed Spinach

We've also made the sauce and put with broccoli instead of spinach

• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 lb baby spinach
• 13-oz can coconut milk
• ¼ cup nutritional yeast
• ¼ tsp ground nutmeg
• 1 Tbsp coconut or olive oil
• ¼  tsp salt 
• ¼ tsp pepper

Instructions

1. Place a medium saucepan over medium heat with 1 Tbsp vegetable or coconut oil. Once hot, add the diced onion, minced garlic, ¼ tsp salt, and ¼ tsp pepper and cook until softened, about 3 to 4 minutes. Add baby spinach and cook, stirring occasionally, until wilted and bright green, about 1 to 2 minutes.
2. Add the coconut milk, nutritional yeast, and nutmeg to the saucepan and stir to combine. Reduce the heat to low and simmer until the creamed spinach is thickened, about 4 to 5 minutes.

Cranberry Apple Crisp

• 6-7 Granny Smith apples, peeled, cored and sliced
• 1 - 16 oz can whole cranberry sauce (or you can use homemade cranberries from above)
• 3/4 c. sugar
• 2 Tbsp flour
• 1/4 c. chopped walnuts (you can omit if you used cranberry recipe above)
• 1 c. rolled oats
• 1/3 c. packed brown sugar
• 1/3 c. flour
• 1 tsp cinnamon
• 1/4 c. vegan butter
• Aquafaba whip cream or vegan vanilla ice cream

1. Preheat oven to 375 degrees and lightly grease a 10" round baking pan.
2. Filling: Cut apple slices in half and place evenly in baker. Combine cranberries, sugar and flour - mix well.  Pour cranberry mixture over apples in baker.  Toss to coat evenly. 
3. Topping: Combine nuts, oats, brown sugar, flour and cinnamon in a small bowl and mix well. Melt butter and then add to dry ingredients, mix well again. Sprinkle over the top of apple mixture.
4. Bake 35-40 minutes or until fruit is tender.  Serve warm with whip cream or ice cream topping.

Aquafaba Whip Cream

• Liquid from 2 cans of chickpeas
• 1 cup organic sugar
• 1 Tbsp vanilla
• 1/2 tsp cream of tartar

Put aquafaba and cream of tartar into a stand mixer with whisk attachment, mix until incorporated. Add in vanilla and sugar and mix for 10-15 minutes until frothy. It will be creamy, thick, sweet, and amazing. Serve immediately. If you want to use later or again on a different day (lasts about a week) you can put mixture back into stand mixer for 2-3 minutes to make it creamy again.