Have a vegan attending your Thanksgiving table? These Date Nut Truffles will not only solve your vegan dessert dilemma, but all of your guests and you will love them. They’re also gluten free…for those other guests. I think they’ll make an appearance throughout the holidays in my home.
1 cup walnuts
1/2 cup shelled pumpkin seeds
1/2 cup macadamia nuts
1 1/4 cups unsweetened shredded coconut, 1/4 cup set aside
2 cups pitted dates
2 tablespoons coconut oil
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
If you like your nuts a little toasty, place the walnuts and pumpkin seeds in an oven at 350 degrees for 7-10 minutes. Let cool, then place walnuts, pumpkin seeds, macadamia nuts, and 1 cup of shredded coconut in a food processor bowl. Pulse until finely crumbed.
Add dates, coconut oil, salt and vanilla extract, and pulse again until it’s a moistened consistency.
Place remaining shredded coconut and cocoa powder in a bowl. Roll about a tablespoon size into a ball and then roll it in the coconut-cocoa mixture until evenly coated. Place truffles on a tray with wax or parchment paper and place in the freezer for at least 30 minutes.
Take out about 10 minutes before serving. Makes about 20 truffles.
Impress the tryptophan out of your Thanksgiving Guests!
Whether you’re a vegetarian, you’re having vegetarians over for your Thanksgiving dinner or you’re a carnivore who just loves vegetables, this class is sure to inspire your salivary glands!
As a lifelong vegetarian, and a big lover of Thanksgiving, I have figured out a few key dishes that will surely impress your guests at Thanksgiving.
In about 2 ½ – 3 hours, you will learn how to make these delicious, super healthy and easy dishes. Both classes are $60.
You have two menus to choose from:
SUNDAY, NOVEMBER 1 at 2PM:
Starter: Butternut Squash and Leek Soup with Toasted Seasoned Pumpkin Seeds & Pomegranate Seed Garnish
Side Dish: Tamar’s Perfectly Roasted Savory Cherry Almond Brussels Sprouts (I’ve converted Brussels Sprouts haters with this recipe!)
Entrée or Side: Buckwheat and Lentil Bake (This is a hearty, tasty recipe that can be served as a side dish or entrée, and can be customized for your meal with various vegetables.)
Dessert: Pumpkin Banana Chocolate Chip Bread with Amaranth & Oats (High in Fiber and Vitamins! Make it for dessert, or the morning snack to hold your overnight guests over while they are waiting for dinner!)
Classes are mostly demonstration, but if you wish to only participate, that is great! At the end of class we all sit down together and enjoy the foods we prepared. After each class you’ll take home a thoughtfully prepared packet of recipes, and the skills to show off your own delicious culinary creations!
These classes are designed for people of all ages and all cooking levels. You’ll learn how to care for your health, and prepare delicious food for those you love. We will give you the knowledge and skills to be a confident cook!
To sign up for classes please e-mail firstname.lastname@example.org, with your name, e-mail address and phone number, along with the date and time of the class that interests you. I will promptly get back to you to confirm availability!