Dr. Guy's FavoritesThese are delicious vegetable dishes that Dr. Guy whips up frequently at home without a recipe. For the sake of passing it onto you, she found some recipes online that replicate her concoctions pretty accurately.
Mashed Cauliflower by DetoxinistaRecipe: https://detoxinista.com/mashed-cauliflower-vegan-paleo/ Dr. Guy likes to add two ingredients to make this recipe as creamy and buttery as possible. If you're healthy and on a maintenance diet, your body can tolerate a couple of processed ingredients. If you're on a healing diet, make the recipe as is. 1 TBSP - Vegan Butter (Earth Balance is a good option) It also comes in a soy-free option if your NuSpecies program restricts soy. 1/4 CUP - Almond Creamer (Califia Better Half is a good option)
Roasted Green Vegetable MedleyRecipe: https://www.tasteofhome.com/recipes/roasted-green-vegetable-medley/
Jillian & Olivia's Selections from Thanksgiving 2019
Meatless Roast OptionsWe were gluttonous and bought both roasts at Whole Foods that are made by the brand Field Roast and we made the Lentil Loaf from scratch in case we didn't like the roasts! FYI, we loved it all. Lentil Loaf by Angela Liddon from her book, "The Oh She Glows Cookbook". Here is her picture and recipe. Below is the picture of the one we made. It's also above on the serving plate with the greens and the other two roasts.
Mashed Sweet Potatoes with Toasted Vegan MarshmallowsSweet Potato Soul - Her Vegan Youtube Channel has a lot of great ideas. At 6:41 in this video below she shows how to make the mashed potato puree. https://youtu.be/z6WM2Ngi-TE?t=401 Here is her recipe: EASY MASHED SWEET POTATOES 3 sweet potatoes 1 teaspoon oil ¼ cup Califia Farms pumpkin spice almond milk creamer (We couldn't find this flavor of the product, so we used the plain almond milk creamer and added our "pumpkin spice" mix from our spice rack to create the same flavor.) ¼ -½ teaspoon sea salt Pomegranate seeds for garnish Preheat oven to 400°. Poke holes in the sweet potatoes with a fork. Coat each potato with oil, then set them onto a baking sheet or cast-iron skillet. Roast for about 1 hour, or until the sweet potatoes are super tender. Once cool enough to handle, scoop the flesh of the potatoes into a bowl. Add the pumpkin spice creamer and salt, and mash. Season with more salt to taste if needed. I then added the vegan marshmallows on top and right before we were ready to serve it, I put the oven on broil, put it on the rack at the highest position in the oven. I should've taken it out slightly before 3 minutes so they didn't toast so much, but they still tasted great and my family actually prefers them a little on the burnt side.
Other SidesThese are other sides that simply require you to find the recipe that sounds best to you. I've provided general instructions.
Roasted Brussels Sprouts
- Slice them in half.
- Rub them down with some olive oil, salt and pepper.
- Roast them in the oven for about 45 minutes.
Sauteed String Beans
- Warm olive oil in the pan.
- Toss in some diced garlic and cook until aromatic.
- Throw in the beans and they'll steam up just enough to still be crunchy!
Roasted AsparagusI thought I took a picture of this dish, but who knows...
- Cut off the tough, white bottoms of the asparagus.
- Rub them down with some olive oil and salt.
- Roast them in the oven until a fork will pierce them, but don't let them get soggy!
- Sprinkle vegan parmesan cheese on top.