Seasonal Holiday Cranberry Sauce

SEASONAL HOLIDAY CRANBERRY SAUCE

We are all getting into the spirit of holidays and I really love this time of year.  It always has this cozy feeling and I get really excited about all the traditional holiday recipes.  I have to say cranberry sauce is one of my favorite additions to the thanksgiving table and the color alone of these gorgeous vibrant seasonal cranberries get me every time!  It is not limited to Thanksgiving either, be sure to use this at Christmas or with any holiday roast!  There is a reason too that cranberries are in season this time of year as the are packed with powerful antioxidants and rich in vitamin C making them a powerful immunity booster.  We sure could use all the help we can get during flu season with all the holiday hustle and bustle and I’m always amazed how nature supports us.

I absolutely love this recipe because the tartness of the cranberries is paired with a touch of citrus.   I also like to cut the sugar in half as I really don’t think cranberry sauce needs all that sugar and it allows the true flavor of the cranberries to reveal themselves while still not becoming to tart.  This recipe is super easy, delicious and quick and in my opinion and so much better than the cranberry sauce that comes in a can.  I also like to double the recipe and then tie the glass containers with a bow to give out as gifts or to bring to a party.

EQUIPMENT:

Medium saucepan

Measuring cups

Measuring spoons

Microplane or zester for grating

INGREDIENTS:

Zest of one organic lemon

Zest one organic orange 

Pinch of sea salt

1 tsp cinnamon

Grated fresh nutmeg, the equivalent of 1 tsp (optional)

1 1/2 cup organic sugar

1 1/2 cup water

1 package organic cranberries 

METHOD:

Put all of the above ingredients in a medium sauce pan. Bring to a boil then let reduce for 30 minutes till the liquid reduces to about half and sauce is nice and thick.  Let cool and then store in glass containers and place in your refrigerator.  Can be kept in an airtight glass container for up to 7-10 days in your fridge.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

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Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

It is world vegan day today and it go me thinking about delicious vegan recipe ideas!  Even if your not a vegan, these are so yummy and even my kids surprisingly loved these wholesome bowls.  I really believe we all could benefit from eating at least 2-3 plant based meals during the week and dishes like this are a fun way to do it.  They are super versatile as you can add whatever sauté veggies or roasted veggies you love.  I made vegan rice bowls and piled it high with sautéed purple cabbage, mushrooms and kale along with some sliced avocado but there are endless options.  You could serve these meatballs over pasta or with sweet potatoes, squash, regular roasted potatoes or make falafel sandwiches or pita sandwiches and then pile high with these meatballs.  This fantastic red pepper sauce can also be used in a variety of ways.  It is lovely as a dressing for just about any veggie, salad or even over tofu.

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

Tools:

Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan

Ingredients:

For Meatballs:

2 tbs olive oil

1 1/2 onions peeled and sliced

4 cloves garlic peeled and minced

Pinch of sea salt

Freshly ground black pepper 

1 tsp cumin

1 tsp chili powder

1 tsp dried oregano 

2 tbs fresh cilantro washed and minced 

1 can cannellini beans drained and rinsed

1 can garbanzo beans drained and rinsed 

Reserve 1/4 cup of the onion, garlic mixture once cooked for red pepper sauce 

For Red Pepper Sauce:

Juice of one lemon

Pinch of sea salt

Freshly ground black pepper 

2 tbs Fresh cilantro washed 

1/4 cup of the remaining sautéed onions and garlic 

2/3 cup avocado mayonnaise 

2 large roasted red peppers 

2 tbs tahini 

1 small ripe avocado with pit removed and flesh scooped out 

Method:

Preheat oven to 375

Take a large sauté pan and add olive oil then place heat on your stove top to medium.  Then add onions, garlic, sea salt, black pepper, cumin, chili powder, oregano, and fresh cilantro.  Sauté approximately 10 minutes till onions are translucent and all of the flavors come together.  Set aside briefly.  Empty the cannellini beans and garbanzo beans into your food processor.  Now add the onion and garlic mixture into the food processor along with the beans.  Pulse continually till it forms a thick paste.  Line your cookie sheet with parchment paper then use an ice cream scoop or large spoon and form individual meatballs.  This recipe will make approximately one dozen.   Chef’s note:  the c0nsistency of the meatballs will be sticky.  Bake in the oven at 375 for 30-35 minutes till the meatballs are golden brown.  Turn the oven off and let meatballs rest the oven to stay warm while you make the red pepper sauce.

Using your food processor, add lemon juice, sea salt, black pepper, fresh cilantro, remaining sautéed onions and garlic, avocado mayo, roasted red peppers, tahini and avocado.  Pulse until the sauce runs smooth and all of the ingredients come together.  I like to leave it in the food processor and pulse it one last time before I serve it over my vegan bowls.

Assemble the bowls whatever way you like over cooked rice, roasted potatoes, etc. and along with whatever your favorite veggies are then drizzle with this fabulous red pepper sauce.  Super delicious and makes fabulous leftovers and meal preparation for the week!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad 

It has been so hot out there that the idea of even heating an oven seemed not only like a bad idea but not possible.  Up here in Maine we aren’t used to these warms temps but hey thank god for recipes like this!  Today was a typical crazy busy day between work, managing my children’s busy summer schedules, add the idea of cooking in this heat and I needed something quick, easy and delicious.  This magical deconstructed spring roll salad was born and viola, life was manageable again lol!

This was super easy to assemble, required zero effort from my oven (so all those who store their sweaters in their oven can put them back in there..you know who you are) and was so refreshing and delicious.  My kids really loved it to and I loved that there were leftovers that I could store in my favorite mason jar for my next days lunch.  Yes!  This would also make fabulous meal prep for your week as you could make multiple mason jars that you could grab on the go for lunches.  I also thought it looked so beautiful that it would be a fantastic show stopper for entertaining or for taking to your next BBQ or potluck.  Either way it is sure to please and I hope you enjoy it!

Serves 2-4

Equipment

Tea kettle for boiling water

One large bowl

One medium bowl

One small bowl

Fork or Whisk

Ingredients:

For Dressing:

1/2 cup rice vinegar

1/4 cup sesame oil

3 tbs fish sauce

Juice of one lime

2 tbs real maple syrup

Pinch of sea salt

Freshly ground black pepper

For Salad:

2 packages of bean thread noodles soaked in hot water for 5-6 minutes till tender

1/2 large napa cabbage washed and chopped

1 red pepper washed, cored and diced

1 1/2 cucumbers washed, peeled and sliced

1 avocado washed, pit and skin removed then sliced

1 bunch fresh cilantro washed, stems removed

3 carrots washed, peeled and sliced into matchsticks

1/2 cup cashews or peanuts crushed ( I personally love @grandyoats nuts) https://www.grandyoats.com

 

The Method

Take a small bowl and add rice vinegar, sesame oil, fish sauce, lime juice, maple syrup, sea salt and black pepper.  Whisk well and set aside briefly so flavors can come together.

Take your kettle and place your stove top to high heat till the water is hot but not boiling.  Take a medium size bowl and add bean thread noodles then pour the hot water over the noodles till just covered.  Let rest in the hot water for 5-8 minutes till the noodles become tender then strain immediately and set aside briefly.

Take your large bowl and add chopped Napa cabbage, then add red pepper, cucumbers, sliced avocado, fresh cilantro and carrots.  I like to lay the vegetables in bunches around the edge of the salad.  Then place the tender bean thread noodles in the center.  Now add crushed peanuts or cashews on top of the noodles.  Whisk the dressing one more time then pour over the whole salad.  Toss well.  Ideally let the salad marinate for 30 minutes so all the flavors can come together.  Serve immediately or store in individual mason jars which can be kept in the fridge for up to 3 days.

Enjoy!

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Looking for more great easy, quick, delicious recipes like this?  Purchase my latest cookbook “EmPowerful”

Link Below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Organic Cumin & Chili Veggie Burgers


“Cooking is a continual opportunity to connect with your senses.  When we touch, taste, smell and explore through the beauty of food, the soul is elevated and comforted.  I dare say it might be one of the most beautiful ways to extend love and nurture others”

I try to incorporate at least 2 to 3 plant based meals a week into our dinner rotation.  As a chef, it keeps my creativity in bloom as the opportunities are endless in terms of imagining ways of bringing a variety of vegetables into interesting, delicious meals.

When I created this recipe in particular, it stirred from a place of wanting a really delicious veggie burger that didn’t crumble or taste like sawdust. I hate to say that but many veggie burgers just fall short in terms of flavor and consistency.  This however is not your typical veggie burger and this recipe is a huge success in our house.  My kids absolutely love these and they are a lot of fun too as they can be dressed up in so many ways.  Think pickles, sauerkraut, roasted poblanos, cheese, red onion, lettuce, micro greens, sautéed onions and mushrooms.  The options are endless.  I also love that I can get two meals out of this recipe which is fantastic on busy days when you just need to get dinner on the table fast.

Chefs note ** You will need a food processor for this recipe.

2 tbs organic olive oil

1/2 half of an organic onion peeled and minced

2 cloves organic garlic peeled and minced

1 tbs ground cumin

1 tbs ground chili

1 tsp sea salt

freshly ground black pepper

1 cup raw organic walnuts

2 cans organic pinto beans or kidney beans drained

2 organic eggs

1 cup gluten free bread crumbs or regular bread crumbs  (please have extra set aside to reach proper consistenacy)

 

In a large skillet, place heat on medium and add olive oil.  Add onion, sea salt and black pepper and cook approx. 7-8 minutes till golden brown then add garlic, cumin, chili and walnuts.  Continue to cook for an additional 5 minutes.  Once cooked, set aside briefly.

Take your food processor and make sure the chopping blade is inserted in the center.   Add the drained canned beans, eggs and the walnut/onion mixture.  Purée on high until combined then add bread crumbs and continue to pulse till ingredients are fully mixed. Using a spatula, remove the bean mixture from the food processor into a large bowl.  Add approx. 1/2 cup additional bread crumbs till the mixture is not super sticky and you can form the mixture into individual burgers using your hands.  This recipe will yield a total of 8 burgers.  I double wrap the additional 4 burgers in eco friendly plastic wrap and place in the freezer.

Once your ready to cook the burgers.  Take a large skillet and add 1 tbs of oil, then place your heat on medium.  Brown on one side then flip the burger to the other side  (approx. 4 minutes per side).  Serve on buns or over a salad with your favorite fixings.

Enjoy! – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️