Holiday Food Substitutions

Recipes:
Sweet Potato Brownies: Yum:)
3 cups of baked sweet potatoes
2 cups almond butter
1/4 cup + 2 tbsp carob powder or cocoa powder
1 banana or 2 tbsp flax seed soaked in 6 tbsp water
1/2 cup maple syrup or honey
2 tsp. vanilla
2 tsp, cinnamon
2 tsp. baking soda
Preheat oven to 350 degrees
Combine all ingredients in a bowl. Add the banana or flax last
Pour all into pan and cook for 25 minutes. Cool for 30 minutes.

Quinoa Tabbouleh Salad by Tori Avery
3/4 uncooked quinoa
2 bunches fresh parsley
3 fresh vine ripe organic tomatoes
1/4 cup of chopped scallions or red onions
1/4 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
3/4 tsp salt or more to taste
Rinse uncooked quinoa in cold water using a fine mesh strainer until water runs clear. Drain.
Spread quinoa in the bottom of skillet in an even layer. Turn heat to medium and let quinoa heat up stirring occasionally, until the moisture is gone.
Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 min until it begins to turn toasty and fragrant. Remove from heat.
Pour quinoa into saucepan along with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.
Place minced fresh parsley in a medium salad bowl.
Whisk together the lemon juice, olive oil, and salt.
Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.
Dice the tomatoes into small pieces.
Add the finely chopped tomatoes to the green herbs along with the chopped scallions/onions, cooked quinoa, and olive oil, lemon juice dressing. Stir together.
Season with additional salt or lemon juice to taste.
I always add a lot of garlic to my tabbouleh. 6-8 cloves finely chopped. Best taste after it sits for one to two days:) Yum!!

Stuffed vegan cabbage rolls ( https://www.brandnewvegan.com/recipes/stuffed-vegan-cabbage-rolls )
This will yield 10-15 cabbage rolls. I made a few substitutions to make it healthier.
1-2 small heads of green organic cabbage.
3-4 cups of marinara (I use mezzetta marinara sauce.
You can find it at Walmart. ( https://www.mezzetta.com/product/10706981.html )
Filling:
1 cup chopped red onion
1/2 cup shredded carrot
1 cup chopped oyster or shitake mushrooms
1 cup of riced cauliflower (blend 1/2 head of cauliflower in food processor until fine.)
1-2 cloves of minced garlic
2 tbs of coco aminos
1 cup of cooked brown rice
2 tbs of marinara
3/4 cup chopped fresh organic parsley
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pink himalayan salt
1/4 tsp ground pepper
1 tbsp ground flaxseed soaked in 2 tbsp water
Instructions:
Prepare filling by sauteing one cup of onion until soft
add carrot and saute 1-2 minutes
add mushrooms and cauliflower and saute to soft
add garlic and saute for 30 seconds
Stir in coco aminos
Remove from heat and allow to cool
When filling has cooled add the following:
cooked rice, 2 tbsp marinara, chopped parsley, Italian seasoning, onion powder, garlic powder, Himalayan salt, ground pepper, flax mixture.
Clean and core cabbage, place in pot of boiling, salted water to steam for 5-10 minutes.
Remove and drain-leaves should remove easily. If not steam additionally.
Take a 9x13 baking dish, layer 1-2 cups of marinara to the bottom of dish, add sliced onion dish.
Then take the cabbage and remove the tough rib at the bottom of each cabbage leaf by making a V shaped cut.
Add 2 tbsp of filling and roll like you would a burrito.
Place the cabbage roll into the baking dish and repeat. 
Add the remaining marinara to the top, and bake at 350 degrees for 45 minutes. Add any remaining parsley for a garnish on the top. These are delicious!

Apple Cider Recipe: Pressure Cooker 15 minutes
Six apples, two oranges, 12 whole cloves, 2-3 cinnamon sticks. Strain and add honey or maple syrup.

Vegan Stuffing:
1 large butternut squash- peeled/chopped and sauteed in avocado oil. Set aside.
2 tbsp avocado oil
1 1/2 cup brussel sprouts chopped
1 1/2 cup portabella mushrooms chopped
1 small onion diced
4 celery stalks chopped
2 small apples
2/3 cup dried cranberries (without canola oil)
1/2 cup pecans chopped
1/2 tsp cinnamon
1 tsp Himalayan salt
1/2 tsp rosemary
1/4 tsp nutmeg
1/2 tsp garlic powder
Fresh Parsley for Garnish

Cranberry-Orange Salad:
3 cups fresh or frozen cranberries
1 whole orange peeled
2 tsp cinnamon
1-2 tbsp maple syrup, more if desired.
Place cranberries in a pan with just enough water to cover the bottom and simmer with lid on until cranberries have popped. Then remove lid and simmer until liquid has thickened.
Add a diced fresh orange anytime during this process and sprinkle with cinnamon.
Add maple syrup anytime as well.
This amount could serve 4 if serving as a side.

Substitutions:
1 tbsp of flax with 3 tbsp of water-Egg
Carob root-Cocoa
Zucchini-instead of oil to make salad dressing creamy  
Mushrooms/Cauliflower/Walnuts-Meat substitution
Lemon juice-Vinegar
Can of coconut oil refrigerated overnight-whipping cream
1 tbsp of Chia Seeds and 2 tbsp water-egg
Date Sugar-Cane sugar or white refined sugar
Potato Starch/Arrowroot-Corn Starch
Avocado Oil/Coconut Oil-Canola oil, vegetable oil, any oil
Coconut milk-Condensed Milk

Fish Fry/Onion ring batter:
Arrowroot, water, 1 tbsp flax and 3 tbsp water.
Add arrowroot and water till you get desired consistency.
You can add additional flax/water mixture if frying a large batch.
Add Seasoning (garlic powder, onion powder, Tony's Creole seasoning, salt, pepper)