Herbal Recipes for Thanksgiving – Urban Moonshine

It’s the time of year when many of the simple joys of life become the heart and center of this season; spending time with family and friends, the coziness of winter, warm fires, mugs of mulled wine, and lovingly prepared meals.

So much of herbalism is about celebrating the life and benefits of the plants, and the way they support us throughout the seasons. Autumn, especially around Thanksgiving, is our time to enjoy the gifts of this year’s harvest.

Classic holiday meals can be enhanced by adding herbs to support your health. These dishes are sure to be crowd-pleasers with your nearest and dearest.

Enjoy, and cheers to good health!

MEDICINAL HERBAL STUFFING 

A classic holiday stuffing recipe made with rye bread and medicinal herbs and mushrooms.

Servings: fills two casserole dishes, about 15 servings. 

INGREDIENTS: 

  • 1 loaf of good dark rye bread
  • 1/2 cup sage, minced
  • 1/2 cup rosemary,
  • ⅛ cup shiitake, or maitake mushroom powder
  • 1/2 cup coconut oil or butter, melted
  • 1/2 cup almonds toasted,
  • 1 cup celery,
  • 5-6 cloves of garlic
  • 1 cup parsley,
  • 1 small onion minced
  • 1/4 cup thyme,
  • 1/4 hemp seeds
  • salt & pepper to taste
  • 2 cups immune broth– make ahead of time and either freeze or store in the fridge for a few days.

DIRECTIONS

  1. Melt 1/2 the butter or coconut oil in a skillet over medium heat. Add celery and onion and cook until onion is soft. Stir in garlic and season with salt and pepper.
  2. In a large bowl, combine the bread cubes, sautéed vegetables, fresh chopped herbs, nuts and seeds, mushroom powder, and immune broth. Gently toss to combine.
  3. Spoon into a greased baking dish and dot with remaining butter. Cover with foil and bake for 20-25 minutes. For a crispy top, remove foil and bake for 5-10 minutes in the end.

PUMPKIN SPICE VEGAN CHEESECAKE WITH REISHI AND MACA CRUST 

Inspired by My New Roots Cashew Dream Cake with a seasonally appropriate and herbal twist.

This tart is decadent and positively divine.

Serves: 10 

INGREDIENTS: 

Crust

  • 1/2 cup pecans or almonds, or a mix of both
  • 1/2 cup soft Medjool dates
  • ¼ tsp. sea salt
  • 1 tablespoon of Maca powder
  • 1 tablespoon of Reishi powder

Filling:

  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
  • Juice of 2 lemons
  • 1 tsp. vanilla extract
  • 1/3 cup raw coconut oil, melted
  • 1/3 cup raw honey (solid or liquid)
  • ¾ cup pumpkin puree
  • 1 tsp pumpkin spice powder
  • 1 tsp turmeric powder

DIRECTIONS:

  1. Place nuts and dates, and powders in a food processor with sea salt and pulse to chop until they become a crumbly crust. Test the crust by pressing together a small amount of it in your hands. If the ingredients hold together, your crust is perfect.
  2. Mold the crust in a spring-form pan or a pie plate lined with saran wrap and press firmly, making sure it is even across the bottom.
  3. Warm coconut oil and honey in a small saucepan on low heat until liquid.
  4. In the most powerful food processor/blender you own–a Vitamix is perfect, place all filling ingredients and blend on high until very smooth.
  5. Pour the mixture out onto the crust and smooth with a spatula.  If you want to make colored layers wait to add the pumpkin puree, pumpkin spice, and turmeric. Pour half of the blended cashew filling out, creating the first layer. Then add the rest of the ingredients to the blender for the golden top layer.
  6. Place in freezer until solid, or overnight.
  7. To serve, remove from freezer 30 minutes before eating. Serve on its own or with whipped cream.

We hope you let yourself fully indulge in the sweetness and flavors of this holiday season.

It’s the time of year when many of the simple joys of life become the heart and center of this season; spending time with family and friends, the coziness of winter, warm fires, mugs of mulled wine, and lovingly prepared meals.

Source: Herbal Recipes for Thanksgiving – Urban Moonshine

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