Mountaineers Books
From drinks to dessert, these five recipes will give your Thanksgiving dinner a creative, tasty twist.
Blackberry Mulled Wine
From Dirty Gourmet: Food for Your Outdoor Adventures by Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan
Ingredients
- 1/4 cup sugar
- 2 cinnamon sticks
- 4 green cardamom pods, lightly crushed
- 1 orange
- 1 cup blackberries
- 1 (750 ml) bottle of red wine
- 1 teaspoon vanilla extract
Sweet Potato Balls
From Dirty Gourmet: Plant Power by Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan
Ingredients
- 1½ cups pureed sweet potato
- 1½ tablespoons maple sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup glutinous rice flour
- ½ cup brown rice flour
- Salt, to taste
- 1 cup coconut oil
Mushroom Gravy
From Wild Eats: Campsite Cooking by Nick Cote
Ingredients
- 2/3 cup milk powder (or 2 cups reconstituted milk)
- 1 bouillon cube
- 2 cups water
- 3/4 ounce dehydrated mushrooms
- 2 tablespoons coconut oil
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
Swedish Turkey Meatballs with Sherry Mushrooms
From Peak Nutrition: Smart Fuel for Outdoor Adventure by Mercedes Pollmeier and Maria Hines
Ingredients
- 5 tablespoons olive oil, divided
- 2 tablespoons finely chopped
- yellow onion, plus 1 medium
- yellow onion, sliced
- 1 tablespoon minced garlic
- 1 pound ground turkey
- 1 egg, beaten
- ½ teaspoon ground nutmeg
- Pinch of sea salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
- 5 tablespoons rice flour, divided or 2½ tablespoons
- arrowroot starch, divided
- 1½ cups chicken stock
- 3 tablespoons buttermilk
- 2 cups sliced cremini mushrooms
- 1 cup dry sherry
- 1/4 cup sherry vinegar
- 3 cups chopped escarole or other dark leafy green
No-Bake Cashew Cheesecake
From Peak Nutrition: Smart Fuel for Outdoor Adventure by Mercedes Pollmeier and Maria Hines
Ingredients
- 8 fresh dates, pitted 2 cups hazelnuts
- 2 tablespoons coconut oil, plus more for greasing the pan
- 2 pinches of sea salt, divided
- 3 cups raw cashews, soaked in hot water for at least 15 minutes
- 3⁄4 cup maple syrup or honey
- 1⁄2 cup coconut cream
- 1⁄4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon 1⁄4 teaspoon ground cardamom
