It’s the last big party of the year, or the 1st big one of next year, depending on how you look at it. Either way, it’s time for a grand fete and that means yummy food!  Impress your guests this year with these awesome finger foods to get the new year started on a tasty note!

Polenta Crisps

• 4 cups water
• 2 teaspoons salt
• 1/2 teaspoon freshly grated or ground nutmeg
• 1 cup fine grain polenta
• 1 cup vegan shredded mozzarella or nutritional yeast
• Freshly ground coarse black pepper
• 2 tablespoons minced fresh thyme leaves

In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining cheese and the remaining thyme on top of triangles.

Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

Winter Stew Shots

• 1/2 strip vegan bacon, diced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted vegan butter
• 2 shallots, chopped
• 2 15-ounce cans cannellini or other white beans, drained and rinsed
• 6 leaves fresh sage, chopped
• 4 cloves garlic, chopped
• 3 cups vegan chicken broth or vegetable broth
• 1/2 cup  vegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 3 slices crusty bread, toasted
• 2 ounces vegan cream cheese
• Freshly ground black pepper

Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

Smear the toasted bread generously with cream cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with cream cheese croutons and sprinkle with black pepper.

Pot Bellied Portabellas

• 16 baby portabella mushrooms (creminis)
• 1 pound vegan ground beef
• 1 teaspoon fennel seed, 1/3 palmful
• 1 small onion, finely chopped
• 3 garlic cloves, grated or finely chopped
• 1 lemon, zested
• 1 cup shredded vegan cheese (mozzarella)
• 1/2 cup breadcrumbs, a couple handfuls
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Salt and pepper
• 2 tablespoons olive oil
• 1/4 cup pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground vegan meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Custardy Cones

• 1 1/4 cups vegan marscapone cheese (recipe below)
• 1/4 cup vegan cream cheese, at room temperature
• 1/3 cup confectioners’ sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon finely grated orange zest
• 1/3 cup finely chopped vegan chocolate (about 2 ounces)
• 6 vegan sugar cones
• 2 tablespoons finely chopped pistachios

Put the marscapone in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

Transfer the ricotta to a large bowl. Add the cream cheese, confectioners’ sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.

Transfer the mascarpone mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners’ sugar.

Mascarpone Vegan Cheese

• 1/4 cup vegan heavy cream
• 1 tablespoon agar powder or arrowroot flour
• 1 cup vegan cream cheese
• 1/4 cup vegan sour cream
• 2 tablespoons Amaretto or 1 tablespoon almond extract
• 1/3 cup confectioner’s sugar
• 2 teaspoons vanilla extract

Bring heavy cream to a boil in a small sauce pan and then dissolve the agar or arrowroot into it and allow it to cool to room temperature. Combine the cream/agar mix with remaining ingredients and whisk until well incorporated and fluffy. Cover and refrigerate for at least 3 hours. If it solidifies, just mix it up so it softens up before adding it to the “cake”.

Mmmmm, what’s better then an ice cold drink on a hot summer day? A healthy one that tastes just like a naughty one! Many folks who are trying to kick the caffeine habit or looking for a healthier version to those big coffee chain ice blended drinks, here’s your answer! With Teeccino, you not only get caffeine free, acid free goodness, you also gain the benefits of a healthy digestion and none of the side effects from drinking coffee. Plus it’s just as flavorful if not more so! Save money and calories and lose all of the guilt with this chilly beverage!

• 1/2 cup freshly brewed Teeccino (flavor of choice but regular is best if you want to make flavored versions)
• 2 1/2 cups soy or almond milk (regular or vanilla)
• 1/4 cup maple crystals, agave or stevia
• 1 tablespoon dry pectin (optional, for texture only)
• 2 cups ice

Combine all of the ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Top with vegan whipped cream

To make the mocha version:
Add a pinch (1/16 teaspoon) of cocoa powder to the ingredients before blending. Once served, drizzle vegan chocolate syrup over the whipped cream.

Yep, along with all of the eating of sweets there is the tradition of holiday drinking.  Be it hot cocoa for the kiddies on a chilly night or a festive cocktail at a holiday party, holiday drinks are like no others, any tie of the year! Please enjoy these drink recipes all holiday long with friends, family or even just to keep you warm this winter!

Eggless Nog

• 1 16-ounce package of silken tofu
• 1 cup soy vanilla soy milk
• 1/4 cup sweetener
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• Pinch of cinnamon
• Rum to taste (optional)

Blend all in a blender until smooth – Chill and serve.

Peppermint Hot Cocoa

• 3 tablespoons Chocolate Ganache Frosting & Fudge Mix
• 8 ounces of soy milk, rice milk, almond milk, etc
• 1 small candy cane or peppermint extract, to taste

Add your chocolate mix to a saucepan. Add a splash of your milk and mix until pasty. Then add the rest of the liquid, mix and heat on medium heat until it’s well incorporated and heated to your liking.

Add candy cane to a mug and pour hot cocoa over it. If you’re opting for the peppermint extract, add it drop by drop until you’ve reached your desired taste. Top with vegan whipped cream, candy cane crumbles and/or chocolate shavings.

Hot Buttered Cider (alcoholic but remove Rum and it’s kid friendly)

• 7 cups Apple cider OR apple juice
• 1/3 cup Brown sugar, packed
• 4 stick cinnamon
• 1 teaspoon Whole allspice
• 1 teaspoon Whole cloves
• 1 Lemon peel, cut into strips
• 1 1/2 cups Rum
• Vegan margarine
• Thin apple slices

Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs. Float about 1/2 tsp margarine on each. Top each serving with one or two thin apple slices. Makes about 10 (6-oz) servings.
Eat up and then get out and vote!!

Gingerbread Milkshake

• 4 scoops vegan vanilla ice cream
• Soy milk (or non-dairy milk of choice)
• 2 oz. – 4 oz. gingerbread syrup (depending on taste)
• 4 small gingerbread cookies

Pulse your gingerbread cookies in a food processor or blender until broken up into little pieces. Set aside.

In a blender, add your ice cream with enough milk to barely cover the ice cream. For a thinner shake, add a little more milk. Blend until creamy. Blend in gingerbread syrup and then pour into milkshake glass.

Stir in the cookie pieces, top with vegan whipped cream and garnish with a few cookie pieces.

Pomegranate Cranberry Kiss

1 1/2 oz. Pomegranate Liqueur
3/4 oz. sour apple vodka
1/2 oz. cranberry juice

Mix ingredients in martini shaker. Shake well. Serve on the rocks. Garnish with sugar-dusted raspberries.

Santa & Rudolph’s Sleigh Ride Cocktail

• 1 oz. Chambord
• 1 oz. vodka
• 1 oz. dark crème de cacao (or chocolate liqueur)
• 1.5 oz. soy creamer (plain or vanilla)

Shake ingredients with ice and strain into a cocktail glass.

Grown-Up Hot Chocolate Martini

• 2.5 oz. clear vodka
• 2 tbsp. vegan hot chocolate mix
• 2.5 oz. soy milk

Mix ingredients together, pour into a martini glass and garnish with dark chocolate shavings.

And don’t forget to pick up your copy of
The Healthy Voyager’s
Winter Wonderland Holiday E-Cookbook for only $3!
Click here to purchase!

Enjoy on Meatless Monday

Over the years I have offered up some of my favorite recipes. This year I’ve compiled them all into one post and added a few extras. This way you have a variety of sides, entrees, desserts and beverages to choose from in 1 place.  Vegan, gluten free or just looking for a few healthier options, you can find it all right here. Who knows, you might want to make a few different menus for the whole weekend so have at it!!

Happy Thanksgiving!!

xoxo~The Healthy Voyager

Appetizers & Salads

Raspberry Cranberry Pecan Salad

1 cup raspberries
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
10 cups mesclun greens
2 cups dried cranberries
8 to 10 clementines or 4 to 5 oranges, peeled and separated into segments
1 cup caramelized pecans
1 Red onion, thinly sliced

To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender Mix until smooth. Using a very large salad bowl, gently toss the mesclun greens and cranberries. Add the clementines or oranges as well as the onions. Just before serving, add the pecans and toss with just enough raspberry vinaigrette to lightly coat the greens.

Cheesy Stuffed Mushrooms
18 large stuffing mushrooms
2 tablespoons olive oil
1 red pepper
1 green pepper
1 small yellow onion
1/2 red onion
1/4 cup dried cranberries
1/4 cup pecans
1 teaspoon minced garlic
1 1/2 teaspoon dried oregano
salt and pepper to taste
1/2 cup Shredded vegan mozzarella cheese, for topping

Remove the stems from the mushrooms and chop. Roughly chop the peppers and onions. Add the olive oil to a skillet over medium heat and add the mushroom stems, peppers and onions. Add the garlic powder, oregano, salt and pepper and saute for at least thirty minutes until caramelized slightly. Meanwhile, chop to pecans. During the last five minutes of cooking, add the pecans and cranberries. Then, add the mixture to a food processor and pulse until the mixture has combined into a paste. Preheat the oven to 400 degrees F and stuff the mushrooms with the filling and place on a oiled cookie sheet. Top with cheese. Bake for twenty minutes, or until the tops are slightly browned.

Butternut Squash Soup
1 butternut squash
1 large yam
1 onion
1 leek
10 cups vegetable stock
4 large red potatoes cubed (soaked and drained)
1 large yam cubed (soaked and drained)
1 can chickpeas (drained and soaked)
4 tablespoons of maple syrup
1 tsp salt
1/2 to 1 teaspoon cinnamon
1/2 teaspoon a pepper
1 tablespoon extra virgin olive oil

Preheat oven to 350° F

Cut squash in half and remove seeds. Rub inside of both squash halves with oil and roast for 45 minutes.

Roast whole bulb of garlic for 30 minutes. Add oil to pot and turn burner to low. Julienne onion, dice leek, and add to pot. Cook on low for as long as possible without burning. 15 to 30 minutes.
Cube yam and potatoes and place in a bowl of water. Soak for 10 minutes to remove starch.

Once onions have caramelized, add vegetable stock to pot. Add potatoes and yam.

Rinse and soak chickpeas in water for 10 minutes and bring soup to a boil.

Drain and add chickpeas. Add salt, pepper, cinnamon, and maple syrup.

When garlic has finished roasting, peel it and add to soup. When butternut squash has finished roasting, scoop squash from peel into the soup.
Simmer soup for 30 minutes or until potatoes and yam are soft. Stirring occasionally.

Remove from heat and blend soup in the pot with a hand blender. Once smooth and creamy, let soup cook for a few more minutes.
Add more maple syrup, salt, and pepper if needed. To make it spicy, add 1/ 8 to 1/4 teaspoon of cayenne pepper.

Serve with garlic toast and garnish with a sprinkle of cayenne, parsley, or both.

Sides

Pumpkin Stuffing
1 medium sugar pumpkin
6 Granny Smith apples – peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F. Position rack in the center of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.

Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture. Serve & enjoy ; )

Sage & Onion Cornbread Stuffing
1 tablespoon olive oil
1 large onion, chopped
1 cup celery and tops, chopped
3/4 lb. cornbread cubes
1 and 1/2 cup vegetarian broth
1/2 teaspoon EACH of sage, thyme, savory and dried rosemary
salt and freshly-ground black pepper to taste

Saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees for about 1 hour.

Mushroom Gravy
1/2 onion, chopped
1 clove garlic
1 tablespoon vegetable oil
1 cup sliced mushrooms
2 tablespoon whole-wheat pastry flour
1 cup water or vegetable stock
1 T soy sauce
1/2 teaspoon molasses
1/4 teaspoon each: savory and thyme
Dash of pepper

In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper. For a richer flavor, replace part of the oil with vegan margarine.

Green Bean Casserole
Beans
2 quarts water
1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce
10 ounces mushrooms (use a combination of any you like)
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping
1 1/2 slices whole grain bread
1 tablespoon vegan butter
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble casserole
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Cranberry Fruit Confetti
2 cups whole fresh cranberries
2 large sweet apples, cored and chopped
2 cups raisins
30 dates, pitted and chopped
2 large persimmons, diced
1 cup pecans, toasted and chopped
2/3 cup toasted pine nuts

Leaving the peels on, wash apples thoroughly, and pulse-chop in food processor until finely minced. Transfer to a large mixing bowl.
Add remaining ingredients to the bowl with the cranberries and toss to distribute evenly. This fruit dish can be made several hours ahead. Serves 8 – 10 as a side dish.
Note: If you decide make this dish a day ahead, don’t add the cranberries until just a few hours before serving. They have a tendency to lose some of their delightful tang.

Creamed Lemony Broccoli
3/4 cup water
3 to 4 tablespoons lemon juice
1/4 cups + 2 tablespoons water
1/2 to 3/4 teaspoons salt or to taste
1 to 2 tablespoons extra virgin olive oil

Garnish
1 slice lemon
Parsley sprig

Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 cup water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender.
Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprig of parsley.

Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.

Carrot & Parsnip Ragout
4 large carrots, sliced
4 large parsnips, sliced
1 1/2 cup water
Salt to taste
Dash of nutmeg

Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes.
Using a slotted spoon, transfer cooked carrots and parsnips to a food processor. Add 1/2 to 1 cup water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed.

Garlic Mashed Potatoes
7 potatoes
1/3 cup vegetable broth
2/3 cup water
2 cups chopped onions
4 tablespoons nutritional yeast
1/3 cup soymilk
5 pressed garlic cloves
1 tablespoon dairy-free margarine
2 teaspoons of rosemary
Salt
Pepper

Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft.
Drain potatoes and onions. Mash.

Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper. Mix together until well incorporated.

Sweet Potato Fries
9 sweet potatoes, peeled and sliced
1/2 cup agave
3 tablespoons grated fresh ginger
2 tablespoons coconut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

Preheat oven to 400 degrees

In a large bowl, combine the sweet potatoes, agave, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.
Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Entrees

Mushroom Wellington
Filling:
1/4 cup basmati rice
1 lemon, zest only
1 onion, finely chopped
2 1/4 cup brown cap mushrooms, sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
salt and freshly ground black pepper

Pastry:
9oz ready-rolled puff pastry
vegan gravy, to serve

Cook the rice and lemon zest in a pan according to packet instructions, until tender. Drain well.

Heat the onion and mushrooms and fry for 3-4 minutes, or until softened. Stir in the cooked rice, herbs and cranberries until well combined. Season, to taste, with salt and freshly ground black pepper.

For the pastry, cut an 8in x 12in rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal with oil or melted vegan butter. Chill for 30 minutes.

Bake in the oven for 30 minutes, or until crisp and golden-brown. To serve, place one slice of the Wellington onto each of six serving plates. Top with gravy.

Seitan Turkey
1 cup onion (or shallots), diced
2 tablespoon safflower oil, plus additional for oiling pan
1 tablespoon garlic, minced
2 teaspoon ginger, minced
4 cups vegetable stock or water
2/3 cup nutritional yeast flakes
1/4 cup tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon dried thyme
1 teaspoon rubbed sage
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 1/2 cups vital wheat gluten
3/4 cup unbleached flour

In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned. Add the garlic and ginger and sauté an additional 2 minutes. Remove the skillet from the heat. Transfer the sautéed onion mixture to a blender or food processor. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth. Transfer half of the wet ingredients to a small bowl and set aside. In a large bowl, place the vital wheat gluten and flour, and stir well to combine. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough. Using your hands, knead the dough in the bowl for 2 minutes.

Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan. Stretch the dough slightly and then press it into the loaf pan. Pour the half of the reserved wet ingredients over the top of the roast. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast. Reduce the oven temperature to 325 degrees and return the roast to the oven. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness. Transfer the slices to a large platter for service. Serve with vegan gravy.

Stuffed Acorn Squash
2 acorn squash
2 tablespoons vegan butter
Salt and pepper
1/2 cup couscous
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3/4 pound meatless ground beef or cooked chickpeas
1/2 cup chopped walnuts, toasted
1/4 cup dried cranberries

Preheat the oven to 400°. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.

Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.

Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.

Desserts

Maple-Pecan Pumpkin Pie
2 egg replacers, prepared
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 teaspoon pecan extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup soymilk
1/4 cup cornstarch
1  unbaked vegan pie crust
Maple Pecans (below)

Prepare pie shell. Preheat oven to 350 F.

In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.
Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.
Cool on wire rack and add maple pecans on top

Maple Pecans
Makes 1 cup
4 ounces pecan halves (about 1 cup)
2 tbsp. pure maple syrup
1 tbsp. sugar

Position a rack in the center of the oven and preheat to 350°F

Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.
Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.
Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.

Apple Pound Cake
2 cups sugar
1 1/2 cups vegetable oil
3 egg replacers
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins

Apple Cider Glaze:
1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons vegan butter

In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Sweet Potato Pie
3 large sweet potatoes
3 tablespoons oil or non-dairy margarine
1/2 cup hot soy milk
2 egg replacers
1/2 cup fructose
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1 unbaked vegan pie crust

Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.
Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.
Pour the filling into the crust, and bake for 30 minutes.

Beverages

Butterscotch Cocoa
3/4 oz Butterscotch Schnapps
3/4 oz Coffee Liqueur
5 oz Vegan Hot Cocoa  (prepared)

Mix ingredients in coffee mug, and top with vegan whipped cream.

Fizzy Apple
2 oz Apple Juice
4 oz Soda Water

Pour the apple juice into the old-fashioned glass filled previously with 3 to 5 ice cubes and add the soda. Stir before you serve.

Enjoy on Meatless Monday

Sadly, we’ve come upon that time to say goodbye to summer. But we’ve still got one big holiday weekend left before we need to pack our bathing suits away and bring out the sweaters. Check out past Labor Day recipes right here. This year I’ve decided on a desserts only post. It’s your final summer weekend so why not live it up, right? In addition, these are all no-bake to save you time as well as keep you cool ; ) Here are a few treats to make your last, long, summer weekend just a tad bit sweeter!

Chillin’ Chocolate Peanut Butter Cake

2 1⁄2 cups vegan heavy whipping cream (recipe below)
1 bag (10 oz) vegan peanut butter chips
18 whole chocolate vegan graham crackers

Heat 2⁄3 cup of whipping cream until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.  Then beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.

Once chilled, spread top and sides of cake with cream. Chill 4 hours or up to 2 days. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.

Vegan Heavy Whipping Cream Recipe

1/2 block of silken tofu (extra firm)
3/4 cup vanilla soymilk
1/4 + 1/8 cup vanilla soy powder
1 tablespoon agave
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut oil
1 tablespoon lemon juice

Blend together tofu, milk and milk powder. Let stand 5 min. to fully dissolve. Then blend in sweetener and extracts. On high speed, slowly drizzle oil into mixture. Continue slowly adding lemon juice. Refrigerate. This will continue to thicken in fridge.

Strawberry Stack Cakes

1 pt fresh strawberries, rinsed & sliced
One frozen poundcake, not thawed (Amy’s has a great vegan poundcake in chocolate, lemon poppy seed & orange)
12 or 16 oz vegan whipped cream (recipe above) or vanilla frosting

Cut cake in half horizontally. With cookie cutter, cut out 4 rounds from each half; cut each round into 3 layers. Then spread 1 Tbsp frosting/cream on each of 2 layers from one stack; top each with 4 strawberry slices. Reassemble, ending with unfrosted round. Repeat with remaining stacks.

Heat remaining frosting, stirring often, to melt. Spoon on stacks. Chill 10 minutes to set. Top with rest of berries.You’ ll need a 2 1/2-in. round biscuit or cookie cutter and a baking sheet. Slice enough strawberries to make 1 1/4 cups.

Dipped Oreo Pops

10 lollipop sticks
10 Oreo cookies or Newman O’s
1 1/2 cups (9 oz)  vegan semisweet chocolate chips
1 1/2 Tbsp solid vegetable shortening (Earth Balance is best)
Rainbow sprinkles

Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie. Melt chocolate and shortening in a small bowl in a double boiler; stir until smooth. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed. Sprinkle decor onto the dipped cookie. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed.

Peaches & Ice Cream Ginger Pie

12 whole vegan cinnamon graham crackers (2 squares each)
5 Tbsp vegan butter, softened
1⁄3 cup chopped crystallized ginger
11⁄2 cups organic peach spreadable fruit jam
8 cups (4 pt) vegan vanilla (or peach) ice cream
1 firm-ripe peach

Coat a 9-in. pie plate with nonstick spray or vegan butter. Pulse graham crackers in food processor until fine crumbs form (13⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl. Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks. Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie. About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

Chilled Lava Shake

1 1/2oz. Light Rum (optional if you want a non-alcoholic beverage)
2 oz. Pineapple Juice
1 oz. Cream of Coconut
1/2 Banana
1/4 cup Strawberry Puree (recipe below)
1/2 cup crushed ice
Combine all ingredients in a blender. Blend 20 – 30 seconds. Pour strawberry puree into a glass and then follow with the blended mixture. This creates the “melted lava” look.

Strawberry Puree
2 cups fresh or frozen strawberries
1/4 cup organic sugar
water as needed

Mash strawberries and sugar together and heat in a sauce pan over medium heat. stir until blended and syrupy, add water if it is too stiff.

Enjoy your last summer weekend of 2010!!

I’m always writing about ways to be healthier while saving money. Making your own nut milks is a great way to accomplish both!  Buying soy or almond milks at the store mean you’re paying for the packaging, brand and convenience as well along with adding to landfill waste. In addition, there are loads of sugar and preservatives in store bought stuff so when you make it at home, you know exactly what is going into it. Not to mention, you reduce the risk of ingesting GMO beans, yuck!

Time consuming? Not at all, less then 5 minutes and you have delicious, healthy, affordable and eco friednly nut milks for you and your family ; ) On this post, I’m giving you a yummy vanilla almond milk recipe!

1 cup soaked, raw almonds, drained (at least 4 hours and up to 24)
3 cups filtered water
1 tsp organic vanilla powder (the next best thing to a vanilla bean, won’t break the bank & will last a long time) Should ideally only have ground vanilla beans (no additives)
2 tablespoons of agave nectar (or maple syrup) ( you can also use dates or stevia)

Add all of the ingredients into a good blender and liquefy for at least a minute. Try to get as much “pulp” as finely chopped as possible to make the most milk.  Get a cheese cloth, nut milk bag or a fine strainer and place it in a large glass jar. The wider mouthed the bottle, the better. Pour your blended concoction though your cloth, nut milk bag or strainer and voila, Vanilla Almond Milk!!

This recipe yield about 4-6 8oz glasses of almondy goodness!

Enjoy!

*a bag of raw almonds lasts me 2 weeks so for $5 I’m good for at least 14 days!

There is no question about it, summer is here! Put away your coats and break out your swim suits because it’s time to frolick in the sun and hang out with friends by the bbq.  However you decide to kick off fun in the sun season, do it as healthy as possible because come back to school season, you want to make sure you fit in your jeans and you aren’t burnt to a crisp ; )  For more healthy and eco Memorial Day tips, check out last year’s post. This year, I’m sharing nothing but fun food so let’s start the party right but before we do, be sure to thank the veteran’s in your life because today, is their day ; )

Here’s a feast to enjoy all summer long:

Drunk BBQ Corn

10 ears fresh corn with husks

1 quart beer (non-alcoholic or wheat free if desired)

1 (7 pound) bag of ice cubes

Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight. Preheat smoker to 250 degrees. Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and dig in!

Bruschetta Salad

8 cups Italian bread cubes

3 cups chopped tomatoes

1 cup minced fresh basil

1/2 cup thinly sliced red onion

1/2 cup olive or vegetable oil

2 T cider or red wine vinegar

1/2 tsp salt

1/2 tsp pepper

1 garlic clove, minced

In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

Tropical Chick’n Sticks

1 cup pineapple juice

1/2 cup packed brown sugar

1/3 cup light soy sauce4

4 boxes of Gardein Chick’n Filets

skewers

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chick’n  in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chick’n tenders 3 minutes per side. They cook quickly, so watch them closely.

Summer Grillin’ Veggie Sandwich

1/4 cup veganaise

3 cloves garlic, minced

1 T lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup Daiya shredded Mozzerella cheese

In a bowl, mix the veganaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the veganaise mixture on the cut sides of the bread, and sprinkle each one with cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

SweetLeaf Punch

2 (750 milliliter) bottles sparkling apple cider

1 liter carbonated water

3 large oranges

2 lemons

1 bottle of SweetLeaf Lemonade

1 T sugar

2 trays ice cubes

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.

Creamy Strawberry Banana Pops

2 cups So Delicious strawberry banana coconut milk yogurt

1⁄2 cup light-brown sugar

18 vegan vanilla wafers

Whisk yogurt and brown sugar in a bowl to blend. Divide between six 3-oz waxed paper cups. Freeze 1 hour. Insert a Popsicle stick in each cup. Freeze at least 2 hours more. Put cookies in a ziptop bag; crush with a rolling pin. Working with 2 pops at a time to prevent melting, carefully tear off cups. Roll both in cookie crumbs. Place in a new cup; freeze until ready to eat. Repeat with remaining cups and crumbs.

Have a great Memorial Day weekend and enjoy the start of summer!! xoxo

The flowers are blooming, the hill sides are green, the air is fresh – Spring has sprung! And with spring comes friend and family gatherings, Passover chocolates and Easter bunny treats ; ) As per usual, you can find past year eco tips & healthy recipes by checking the 2008 & 2009 postings. There you will find lots to add to this year’s menu along with the goodies & tips I’ll be sharing below ; ) You ready? Let’s “hop” to it!

If you are looking for some new goodies & candies that are eco, vegan, healthy and/or fair trade, I’ve found some new ones this year like:

• Try goodies from The Natural Candy Store – gummies, eggies & chocolate for all ages & special diets
• You can never go wrong with cookies, brownies, fudge, coffees & chocolates from Allison’s Gourmet. Single orders as well as delicious gift baskets ; )
• Looking for raw treats? How about Living Chocolate!
• Skip the candy and give creative gifts this year. Re-use a basket by covering it in left over, festive fabric. Fill basket with paints and crayons, small sketch books, stickers and blank t-shirts or socks to personalize. Add some seed packets and celebrate spring with a new garden!

In addition to goodies to give as gifts, for baskets or to have at your festivities, here are a few recipes that will put some “Spring” in your step : ):


Hot Cross Buns
1 cup flour
1/2 tsp salt
1 tsp allspice
1 T sugar
1.1 lb raisins
1 1/2 tsp yeast
1 tsp sugar
1/3 cup warm water
1/2 tsp cinnamon
Vegan butter
Powdered sugar

Put flour, salt, allspice, 1 T sugar and raisins in a bowl. Leave in a warm place.
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, roll into buns and leave in a warm place to rise. Bake 10-15 minutes at 425F/220C.  Brush cooling buns with butter and sprinkle with powdered sugar.


Spring Jubilee Juice

1 (48-ounce) bottle cranberry juice, chilled
1 (32-ounce) bottle apple juice, chilled
1 (6-ounce) cans frozen limeade concentrate, thawed and undiluted
1/4 cup lime juice
3/4 to 1 cup of organic vodka (optional)
Crushed ice

Combine all ingredients, stirring well; serve over crushed ice.


Chickpea Cakes With Beet Horseradish Salad

Cakes:
2 large shallots
2 T olive oil
Dried thyme
Red pepper flakes
1 15oz can chickpeas
1/4 tsp lemon zest
Salt & pepper to taste
Coconut oil

Sauté the finely minced shallots in 2 tablespoons of olive oil with a pinch of dried thyme and a pinch of crushed red pepper flakes. Add the rinsed chickpeas, cover and simmer until just heated through. Remove the pan from the heat and let cool. Add freshly grated lemon zest and season with salt and pepper. Mash the peas with a potato masher and form into 1/4-cup mini-footballs. Cover and refrigerate for 1 hour. cover the bottom of a hot frying pan or skillet with coconut oil. Add the cakes in and lightly brown on each side.

Beet Salad:
2 1/2 pounds beets without their greens trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 T sugar
2 T wine vinegar
3 T water

In a kettle cover the beets by 2 inches with cold water. Bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

Serves chickpea cakes with a few spoonfuls of beet salad. Enjoy!


Grilled Veggie Pesto Matzah (or Pasta) Lasagna

2 boxes of matzah (substitute cooked lasagna noodles if you so choose)
13″x9″x2″ baking dish
1 package of firm tofu, crumbled (seasoned with Italian seasoning, salt & pepper)
4 cups pesto (I like Le Grand Maison Brand, it is vegan an convenient)
olive oil
1/4 c. chopped garlic
2 bags of prewashed baby spinach
4 Asian eggplants
4 zucchinis
2 yellow bell peppers
3 large portobello mushroom caps or 6 shiitakes
1/3 cup chopped fresh basil

Slice eggplant in half lengthwise, lay skin side own on paper towels and sprinkle salt on top. Let sit for a half hour. Cut squash in half lengthwise and along with the mushrooms, place into a large Ziploc freezer bag. About a half hour before cooking, press water out of the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms in balsamic vinegar for about a half hour directly in the ziploc bag.

Preheat oven to 350. Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

In a skillet, sauté spinach in olive oil with chopped garlic. Cut eggplant, squash, & mushrooms into bite size pieces.

Cover the bottom of the baking dish with 1 cup of the pesto. Add one layer of moistened matzah (run under water). Layer half the grilled vegetables, 2/3 cup of the pesto sauce and 1/4 of the crumbled tofu mixture in dish. Repeat layers twice, the second time using the spinach as your vegetable, and the third time using the rest of the grilled vegetables. Cover with a final layer of moistened matzah, brush to coat with olive oil and add about 2/3 cup of pesto sauce on top.

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Garnish with fresh basil & serve with additional pesto or tomato sauce if desired.

Death By Chocolate Toffee Matzoh

4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

I hope that you enjoy these, as well as past, recipes, tips & treats this festive Spring holiday!! A very happy Pesach & Easter to you all!

Yep, we have arrived once again to the day of hugs, kisses, chocolate and all around romance. For some this is a nauseating and even infuriating Hallmark holiday while others live for the hearts filled with sweets & gestures of love. Either way, in year’s past I have illustrated ways to make your accompanied, as well as unaccompanied, Valentine’s day a healthy and eco hit.  You can check out past tips & recipes right here and here ; )

But for a few quick eco &/or healthy gift ideas, check out the Valentine’s Gift Guide at EcoStiletto.com as well as some of these unique goodies:

• Thrive Fitness by Brendan Brazier – Show the one you love that you want them around for a long time! The book just came out & is a great idea for the one you love.The couple who works out together, stays together!
• Eco-Panda Swimsuit – A great bikini for the upcoming swim season will be a sure hit for the lady in your life. And she’ll love you for finding a cute, sexy & super eco-friendly suit ; )
• Sovereign Earth Water Bottles – For the adventurous sweetheart in your life, this is the perfect thing. These bottles are not only healthy  & eco (no bpa, no plastic, no leaching) but they have built in filters that can save you from harmful chemicals, bacteria and more. Take this baby camping, hiking wherever, and your water supply will always be pure & drinkable. Keeping your honey safe is just another way to say I Love You ; )

This year I’m getting right to the recipes because some may choose to drown themselves in indulgent food, alone, until the morning of the 15th while others might want to share it. Either way, no sense in blowing your New Year’s resolutions whether you’re happy or sad, so at least enjoy yumminess with these healthier than usual V-Day treats!:

Passionate Pomegranate
6 ounces organic vodka (remove for a non-alcoholic beverage)
2 ounces seltzer
4 ounces Triple Sec (remove for a non-alcoholic beverage)
4 ounces pomegranate juice
2 lemons, juiced
1 pomegranate, seeded

Combine vodka, seltzer, Triple Sec, pomegranate juice, and lemon juice in a cocktail shaker over ice; shake. Pour into a chilled cocktail glass; garnish with pomegranate seeds.

My Heart “Beets” For You Salad
1 bunch of beets (4-5), leaves removed
2 large navel oranges, peeled and sliced
1 bunch of arugula leaves, cleaned, and stems removed
Sliced red onion
1/4 cup chopped walnuts

Dressing
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
Salt and pepper to taste
(mix all the ingredients in a glass container)

Salad Prep
Cook the beets with their peel on. Cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork.  After cooking, allow the beets to come to room temperature and remove their peels and then slice them. Place them in a small bowl and marinate them in half of the dressing recipe above. On individual salad plates place the arugula, a few slices of orange, a few beets, a few slices of red onion and some chopped walnuts. Sprinkle dressing over the individual salads.

Sweetie “Shepherd’s” Pie
1 T olive oil
1 large onion, sliced
2 large carrots
2 T thyme chopped
1 cup red wine
1 16 oz can diced tomatoes
2 vegetable stock boulion cubes
1 16 oz can green lentils
4 cups sweet potatoes , peeled and cut into chunks
2 T vegan butter
1/3 cup vegan cheddar cheese, grated

Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 3/4 cups of water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 375 degrees. Cook for 20 mins if cooking right away, or for 40 mins from chilled, until golden and hot all the way through.

You Make Me Melt Molten Chocolate Cake
5 – 6 ounces dark chocolate
6 T vegan butter
1/2 cup sugar
2 egg replacers
1/2 cup flour
Vegan whipped or ice cream

Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly beat egg the replacer. Add some chocolate mixture to eggs to temper eggs. Carefully, stir “egg” mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.

Make it special no matter who you may be with – your sweetheart, your friends or yourself – after all, every day is what we make it & if we love ourselves first & foremost, then all the rest is gravy ; ) Happy Valentine’s Day!!

We are here once again! The holidays have made their way around again and for most folks, evoking mixed emotions. While most people enjoy the onset of the holidays because it means time with family, good food and a time filled with cheer, 2009 has taken its toll on folks so it may seem as not so merry a season this year. However, this Thanksgiving, it is more important then ever to be thankful of what we do have and look towards the new year & decade with hope and positivity. Sure there maybe less gift giving and some may have to skip the trip home but I’ve got some ways to help you salvage & enjoy this Thanksgiving and holidays season! For tips to green up your holiday as well as additional recipes, be sure to check out past Thanksgiving posts from 2007 & 2008.

• If you aren’t able to make it home this holiday,  gather up a group of others who can’t make it home and have a potluck dinner.  It’s great fun to cook together to create a beautiful meal and enjoy the eclectic menu. Make it an event to look forward to with games, movies or even holiday crafts or even host a “Thanksgiving Throwdown” cooking competition a la Food Network style. Whether you are hosting or going to a dinner, make a full day of celebrating so that no one is feeling lonely. It is also great fun to host a Thanksgiving leftovers brunch so that the food does not go to waste and it is a way to continue the fun with your friends for a lovely holiday weekend.
• Be creative with your menu.  If you can’t afford all of the usual holiday fixings, cook up a more affordable menu like pasta, salad and rolls. Or if you’re looking for something different, try a themed dinner. No matter what is served, it’s all about the company ; )
• If you don’t have time to cook, make it a semi-homemade dinner and plan ahead.  It’s always smart to cook a few things ahead of time and freeze/refrigerate them until the day of.  And for labor intensive parts of the meal, be sure to check your local markets to compare pricing on pre-cooked holiday meals.  In addition, if you are invited to a dinner where you know you’re dietary needs will not be met, bring your own meal (which can be ordered as well) along with a dessert or a bottle of wine for your host. Then everybody wins ; )
• Give instead of receive. Volunteer at a local shelter or soup kitchen and help those who are less fortunate.  Clear your cupboards of non-perishable food you know you will never make and donate it to a food bank to help feed a needy family this year. Rally your friends to do the same and make a day out of it ; )
• A big tip that tout year round whether it’s the holidays, you’re traveling or just hangin’ at home, it is sticking to your routine.  There are so many helpful resources that can help you with everything from menu planning, fitness planning, recipes, etc. Outside of healthyvoyager.com, a wonderful site that can help you now as well as year round is Vitaljuice.com. They are promoting their Happy Healthidays and if you are one of the first 100 people to sign up for their free daily newsletter from this Vitaljuice.com link, you will be entered to win $2010 on January 1st! Cash along with a healthy new year? You can’t beat that!
• And always make healthy choices! Be sure to check out my Winter Wonderland Holiday mini Ecookbook, available here. And as an added treat, enjoy these recipes this day of thanks:

Pumpkin Stuffing


1 medium sugar pumpkin
6 Granny Smith apples – peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.

In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.

Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture. Serve & enjoy ; )

Sweet Potato Fries

9 sweet potatoes, peeled and sliced
1/2 cup agave
3 tablespoons grated fresh ginger
2 tablespoons coconut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

Preheat oven to 400 degrees (205 degrees C).

In a large bowl, combine the sweet potatoes, agave, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.

Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Apple Pound Cake

2 cups sugar
1 1/2 cups vegetable oil
3 egg replacers
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins

Apple Cider Glaze:

1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons vegan butter

In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Butterscotch Cocoa

3/4 oz Butterscotch Schnapps
3/4 oz Coffee Liqueur
5 oz Vegan Hot Cocoa  (prepared)

Mix ingredients in coffee mug, and top with vegan whipped cream.

Fizzy Apple

2 oz Apple Juice
4 oz Soda Water

Pour the apple juice into the old-fashioned glass filled previously with 3 to 5 ice cubes and add the soda. Stir before you serve.

I’m wishing you all a very happy and healthy Thanksgiving!  See you soon with the 2009 Holiday Gift Guide!