Fresh Cranberry Sauce Ingredients 2C fresh cranberries 1 navel orange, cut into quarters - I cut out the white core and hard areas where the “navel” is 2T sugar Directions Finely chop the cranberries in a food processor. Transfer to a small mixing bowl. Place orange quarters in a food processor and puree. The result … Continue reading November 2022
Broccoli Stir Fry
Ingredients Broccoli 16 oz.Bamboo shoots 12 oz.Oyster mushrooms (or similar like straw or cremini) 8 oz.Wood ear mushrooms (aka black fungus) 1 oz (ca. 8 Tb dry)Cooking oil 6-8 TbSalt (low sodium) 1 TbSweetener (sugar or honey) 2 tspSesame oil 2-3 tsp Directions Wood ear mushrooms must be soaked for about 20 in warm water. … Continue reading Broccoli Stir Fry
Cauliflower Mashed Potatoes with Easy Mushroom Gravy
Cauliflower Mashed Potatoes with Easy Mushroom Gravy from 'The Oh She Glows Cookbook', by Angela Liddon 2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch chunks1 small head cauliflower chopped into bite-sized florets (4 cups)2 Tablespoons vegan butter1 teaspoon salt1 clove garlic, mincednon-dairy milk if needed Place potatoes in a large saucepan and add … Continue reading Cauliflower Mashed Potatoes with Easy Mushroom Gravy
Mushroom Risotto Stuffed Peppers
Ingredients: 8 oz mushrooms, chopped 2 stalks celery, chopped finely 2 cloves garlic ½ tsp each rosemary, thyme, basil,oregano 1 tsp salt 2 cups Arborio rice 4 ½ cups veggie stock or water 6 bell peppers cut into halves lengthwise Directions: Sauté mushrooms and celery in a pan on medium high heat until soft and … Continue reading Mushroom Risotto Stuffed Peppers
Zucchini with Sun-Dried Tomatoes
Ingredients: 10 sun-dried tomatoes 1/4 cup warm water 5 Tbsp olive oil 1 large onion, finely sliced 2 garlic cloves, finely chopped 2 1/4 pounds zucchini, cut into thin strips Salt to taste Directions: Slice the sun-dried tomatoes into thin strips. Place in a bowl with warm water. Let stand for 20 minutes. In a … Continue reading Zucchini with Sun-Dried Tomatoes
Monthly Menus
Every menu we’ve served at Dinner with the Doctor, newest first. Prefer to look by dish? Browse by category instead.Please note: many of these recipes were adapted from the following sites: Vegan Richa and Oh She Glows.2026August 2026Summer Picnic•Chickpea Salad•Aquafaba Mayo•Kale Chips•Tropical Cabbage Salad•Strawberry Watermelon SorbetView recipes →May 2026Thai•Rainbow Thai Noodle Salad•Tofu Crumbles•Piña Colada ParfaitsView … Continue reading Monthly Menus
Kale Salad 2
Shake in a jar: 1/3 cup lemon juice 1/3 cup Bragg liquid amines or soy sauce 1 tsp onion powder 1/4 cup olive juice from can of olives 1/2 tsp garlic powder Place the following ingredients in a covered bowl: 8 cups finely chopped kale (remove thick stems) 4 green onions, sliced 6.5 ounce can … Continue reading Kale Salad 2
Roasted Butternut Squash
Ingredients: 3 lbs butternut squash, peeled and cubed 2 Tbsps olive oil 2 tsps smoked paprika ¾ tsp salt ½ tsp turmeric ½ tsp garlic powder Directions: Preheat oven to 375 F. Toss butternut with oil and spices. Bake for 30-35 minutes stirring once or twice.
Saute Kale
Ingredients: 6 cups kale (firmly packed into measuring cup) 2 Tbs olive oil (extra virgin tastes best) 2 tsp minced garlic 1/4 tsp salt Directions: Rinse kale well, then chop into smaller pieces about the size of 1" of slightly larger Boil kale for 5-7 minutes until tender* Drain all water from kale Add oil … Continue reading Saute Kale
Baked Cauliflower
Ingredients: 1 large head of cauliflower, cut into bite sized pieces 1-2 tsps Smoked paprika 1 tsp Thyme 1 tsp or to taste Salt Directions: Preheat oven to 400 F. Place cauliflower into a mixing bowl adding enough water to wet it all but no water should remain in the bowl. Add all the spices … Continue reading Baked Cauliflower
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