Sweet Potato Chips

Ingredients

- 2 whole sweet potatoes
- 1 tbsp. olive oil
- 1 tsp. coarse salt
- 1 tsp. black pepper

Directions

Preheat oven to 400°F. Using a mandolin or very sharp knife, slice potato as thin as possible and mix with olive oil, salt, and pepper. Place on a sheet pan in a single layer and bake for 20-25 minutes (flipping once halfway through).

Mashed Cauliflower

Ingredients

- 1 large head of cauliflower
- 3.5 cups of vegetable stock
- 1 tbsp. of olive oil
- Salt and pepper to taste

Directions

Chop the cauliflower into small florets. Sauté the florets with olive oil in a large pot or Dutch oven for 15 minutes. Add the vegetable stock and bring to a boil. Cook until cauliflower is fork tender (about 10 minutes). Save about ½ cup of the cooking liquid prior to draining. Drain and place the cauliflower back into the pot. Use an immersion blender to combine. Add cooking liquid to desired texture. Flavor with salt and pepper.

Roasted Brussel Sprouts & Chickpeas

Ingredients

- 1 lb of Brussels sprouts
- 2 cans of chickpeas
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder

Directions

Preheat the oven to 400°F. Chop the ends off of the sprouts and cut them into quarters. Drain and rinse the chickpeas, patting them dry between two kitchen towels. Place sprouts and chickpeas into a bowl and add the olive oil, salt, pepper, and garlic powder. Mix well and place on a sheet pan in a single layer. Roast for 25 minutes.

Whole Wheat Stuffing

Ingredients

- 6 slices of good quality whole wheat bread
- 4 celery stalks, diced
- 1 large sweet onion, diced
- 3 cups mushrooms, diced
- 1 tbsp. olive oil
- 2 cups vegetable stock
- 1 cup chopped pecans
- ¾ c. dried cranberries

Seasoning

- 1 tbsp. poultry seasoning
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. rosemary
- 1 tsp. thyme

Directions

Preheat the oven to 350°F. Cut the slices of whole wheat bread into 1 cm cubes and place on a sheet pan in a single layer. Bake the cubes for 12 minutes to dry them out and set aside. Combine the seasoning in a small bowl and set aside. Sauté onions, celery, and mushrooms with olive oil in a large pot until softened. Add the vegetable stock and bring to a boil. Remove from heat. Add the cubed bread, pecans, dried cranberries, and 1.5 tbsp. of the seasoning (there will be extra). Mix well. Taste test and add more seasoning to your liking. Place in an oven safe dish and bake for 25 minutes until the top is golden brown and toasted.