Healthy Thanksgiving Recipes Invokes

Ingredients:

- 1 medium head of cauliflower, cut into florets
- 2 cloves garlic, minced
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives, chopped, for garnish (optional)
Instructions:

Steam the Cauliflower: Place the cauliflower florets in a steamer basket over a pot of boiling water—cover and steam for about 10-15 minutes or until the cauliflower is very tender.

Drain and Dry: Drain the cauliflower well and pat it dry with paper towels to remove excess moisture.

Blend or Mash: Transfer the steamed cauliflower to a food processor. Add minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy. Alternatively, you can use a potato masher to mash the cauliflower until you reach the desired consistency.

Adjust Seasoning: Taste and adjust the seasonings, adding more salt, pepper, or olive oil if needed.

Serve: Transfer the mashed cauliflower to a serving bowl. Garnish with chopped fresh chives if desired.

Ingredients:

- 2 cups sliced mushrooms (button, cremini, or shiitake)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tablespoons whole wheat flour (or cornstarch for a gluten-free option)
- 1 teaspoon soy sauce or tamari (for a gluten-free option)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:

Sauté the Mushrooms: In a medium-sized saucepan, heat the olive oil over medium heat. Add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and golden brown, about 5-7 minutes.

Make a Roux: Push the mushrooms to the side of the pan and add the whole wheat flour to the other side. Stir continuously to form a paste, cooking for about 1-2 minutes. This is your roux, which will thicken the gravy.

Add Broth Gradually: Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Continue stirring until the mixture thickens.

Season and Simmer: Add the soy sauce or tamari for depth of flavor. Taste the gravy and season with salt and pepper according to your preference. Let the gravy simmer for a few more minutes until it reaches your desired consistency.

Blend (Optional): For a smoother gravy, you can blend it using an immersion blender or transfer it to a blender and blend until smooth.

Serve: Pour the mushroom gravy into a serving dish. Garnish with fresh chopped parsley if desired.

Ingredients:

- 1 bag (12 ounces) fresh cranberries, rinsed and drained
- 1/2 cup fresh orange juice
- 1/2 cup pure maple syrup or honey
- Zest of 1 orange
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:

Cook Cranberries: In a medium saucepan, combine the fresh cranberries and orange juice. Cook over medium heat until the cranberries start to pop, stirring occasionally. This usually takes about 7-10 minutes.

Add Sweetener: Add the pure maple syrup or honey to the cranberries. Stir well to combine. Adjust the sweetness according to your taste preference.

Add Flavor: Stir in the orange zest, cinnamon stick, vanilla extract, and a pinch of salt. These ingredients will add depth and warmth to your cranberry sauce.

Simmer: Reduce the heat to low and let the mixture simmer for another 10-15 minutes. The sauce will thicken as it cools, so be mindful not to overcook it.

Cool and Serve: Remove the saucepan from the heat and let the cranberry sauce cool to room temperature. Remember, the sauce will continue to thicken as it cools. Remove the cinnamon stick before serving.

Chill (Optional): For a firmer texture, you can refrigerate the cranberry sauce for a few hours or overnight before serving.

Ingredients:

For the Crust:

-1 1/2 cups almond flour
- 1/4 cup coconut oil, melted1/4 cup coconut oil, melted
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt

For the Filling:

- 1 can (15 ounces) pure pumpkin puree
- 1/2 cup coconut milk
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions:

For the Crust:Preheat your oven to 350°F (175°C).
In a bowl, mix almond flour, melted coconut oil, maple syrup, ground cinnamon, and a pinch of salt until well combined. The mixture should resemble wet sand.
Press the mixture evenly into the bottom of a 9-inch pie dish, creating a crust.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

For the Filling:In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of salt until smooth.
Pour the pumpkin filling into the baked crust, spreading it out evenly.
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set. You can test for doneness by inserting a knife into the center; if it comes out clean, the pie is ready.
Remove the pie from the oven and let it cool completely before serving. You can refrigerate the pie for a few hours or overnight for a firmer texture.
Optionally, serve with a dollop of whipped coconut cream or Greek yogurt.