Who doesn’t love pesto? How doesn’t love the flavors of Latin America? How about combining the two for a super healthy version of an Italian classic! Easy, tasty and healthy…sign me up!!

• 1 bunch kale, coarsely chopped
• 1 handful cilantro, coarsely chopped
• 1 jalapeno, coarsely chopped (optional if you don’t want the heat)
• 2 cloves garlic
• 1/4 cup pepitas, toasted
• 1/2 cup olive oil
• 1/2 lime, juice
• dash of cumin
• salt and freshly pepper to taste

Puree everything in a food processor and enjoy on tacos, quesadillas, nachos and more!

For those of us who don’t dine on turkey at Thanksgiving, it’s the sides that really get us in a tizzy. Even folks who do look forward to the bird really load up on their favorite holiday side dishes. Who doesn’t love stuffing, mashed potatoes and gravy? Well, below I’ve compiled some great traditional as well as non-traditional sides that will keep you happy and stuffed through to Cyber Monday!

Maple Chipotle Sweet Potato Bisque

• 4-5 small/medium sweet potatoes
• 1 cup plain soymilk (keep extra on hand if you want to thin out the soup a bit)
• 1 chipotle pepper in adobo
• 1/4 cup maple syrup
• 1/2 cup vegan sour cream
• 4 tablespoons softened vegan butter
• Salt and pepper to taste

Wash and peel sweet potatoes, then cube and boil until fork tender. Add cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender pulse the soymilk and chipotle together. In a saucepan bring the soymilk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter and salt and pepper to the milk mixture. Pour the soymilk mixture over the cooked sweet potatoes and again use the  immersion blender or a hand mixer to mix the ingredients together.

Pumpkin Empanadas

Dough

• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
• 1/8 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 cups all purpose flour, divided in half
• 3/4 cup vegetable shortening

Filling

• 2 tablespoons vegan butter
• 1 cup firmly-packed dark brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
•  1 – 1 1/2 teaspoons Pumpkin Pie Spice
• Grated orange zest, to taste

Garlic Rosemary Mashed Potatoes

• 5 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 5 tablespoons vegan butter, at room temperature
• 1/2 cup vegan sour cream, at room temperature
• 1 tablespoon olive oil
• 1-2 teaspoons finely minced garlic
• 1 teaspoon rosemary
• 1-2 tablespoon soymilk, at room temperature or warmed
• Salt and pepper
• 1 tablespoon chives, for garnish

In a medium pot, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

In a medium saucepan, sauté the garlic and rosemary in the olive oil until slightly brown.  Add this to the potatoes along with the butter and sour cream.

Mash the potatoes with a potato masher or hand mixer until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed. Garnish with chives.

Cornbread, Herb & Apple Sausage Stuffing

• 1 tablespoon olive oil
• 1 large onion
• 1 cup celery, chopped
• 1 package Field Roast vegan apple sausage, chopped into bite sized chunks
• 4 cups vegan cornbread
• 1 cup vegetable broth
• ½ teaspoon of each: dried sage, thyme, and savory, with a pinch of rosemary
• Salt and pepper
• Chinese sesame oil for brushing

Fry onion and celery in oil until translucent but still crunchy.  Add in the sausage.

Remove from heat and add bread crumbs, pour broth and remaining ingredients over, and stir well while heating on low.

Place stuffing in an 8-inch square pan. Lightly brush the top with sesame oil and cover with foil, baking for 350 degrees for 30 to 60 minutes, depending on desired crispiness.

Alright, it’s here, the culmination of football season! For many, this is considered a national holiday and it looks like it what with the amount of food consumed.  It’s festive, it’s fun, it’s loud and it’s highly caloric. So while you want to have a good time drinking, eating and rooting for your team, you might want to keep an eye on what you’re consuming because it’s only been a month since you’ve made that resolution!  So, below are a few recipes that are just as fun and delicious as usual Super Bowl goodies but with no cholesterol, less fat and a million percent less guilt!

All Star Antipasto

Platter

• 2 cups vegan cream cheese
• 1 1/2 tablespoons olive oil
• 1 tablespoon chopped basil
• 1/2 tablespoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1 cup roasted red peppers, drained and cut into strips
• 1 small clove garlic, thinly sliced
• 2 large heads radicchio or romaine, separated into leaves
• 2 cups artichoke hearts, drained and quartered
• 1 block/package vegan mozzarella cheese, cubed (about 1 cup)
• 1 block/package vegan Monterey Jack or cheddar cheese, cubed (about 1 cup)
• 1 package vegan pepperoni (at least 8 ounces)
• 1 package vegan Italian or smoked tomato deli slices, rolled into tubes (at least 8 ounces)
• 1 1/2 cups pepperoncini, drained
• 1 1/2 cups mixed olives, drained
• 1 1/2 cups peppadew peppers
• 1 package of vegan bacon (cooked vegan bacon slices or tempeh bacon)
• Italian dressing (recipe below)
• Breadsticks or crackers, for serving

Italian Dressing
Spice Mix

• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon nutritional yeast
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Dressing

• 1 tablespoon garlic, minced
• 1/4 cup red wine vinegar
• 2/3 cup olive oil
• 2 tablespoons water
• 2 tablespoons of the above spice mix

In a medium bowl, combine cream cheese, olive oil, oregano, basil, lemon juice, garlic and crushed red pepper flakes. Season with salt and pepper; stir to combine, roll into small balls and set aside.

In a medium bowl, combine roasted red peppers and garlic then set aside.

Line a large platter with radicchio or romaine leaves and fill a small glass bowl with dressing and set in the middle of the platter. Arrange all ingredients, on the platter in a decorative pattern making sure that each ingredient has its own specific area. Don’t be afraid to crowd the platter and pile. It’s best to start with the ingredients that pile easily and fill in with the ones that could topple by placing them in between 2 stables piles.  For instance, pile the vegan bacon as though filling in a pizza pie slice on the platter. Then pile the cubes of cheese into a pile, then a pile of rolled deli slices, then the olives and so on

To make the spice mix and dressing: In a small bowl, mix together the spice mix ingredients.  Seal leftover mix in an airtight container. To prepare dressing, whisk together vinegar, olive oil, water and 2 tablespoons of the spice mix.

Bowl Game Bruschetta

• 1 cup diced tomatoes (roma or plum)
• 1 teaspoon fresh garlic, minced
• 2 teaspoons olive oil
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons basil, chopped, plus 1 tablespoon for garnish
• Salt and pepper, to taste
• 1 Italian bread loaf or French bread baguette
• 1/4 cup olive oil for drizzling
• 2 garlic cloves, halved for rubbing

Put tomatoes, garlic, 2 teaspoons of olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette or bread into diagonal, 1/2 inch thick slices. Toast on a hot griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic on the slices and drizzle about a half a teaspoon of olive oil on each slice. Align the bread on a serving platter, olive oil side up. Place about a tablespoon of the tomato topping on each slice of bread, garnish with left over basil.

Touchdown Tempura

Veggies

• Carrots
• Mushrooms
• Broccoli florets
• Sweet potatoes
• Peanut or coconut oil, for frying (or preferred high heat oil)

Batter

• 1 cup of flour
• 1 tablespoon cornstarch
• 1 1/2 cups of seltzer water
• Salt, to taste

Dipping Sauce

• 2 green onions, sliced
• 2 tablespoons rice wine vinegar
• 1/2 cups soy sauce
• 1 tablespoon ginger, grated

To make the tempura: Slice vegetables into thin or small pieces (about an inch or so) and combine batter ingredients until well incorporated.

Pour about 1 inch of oil on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the vegetables in the batter until, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.

To make the dipping sauce: combine all ingredients and stir until incorporated. Serve with tempura.

Penalty Portobello Pesto  Sliders

• 3 tablespoons spicy or Dijon mustard
• 1/4 cup packed basil leaves
• 5 tablespoons Italian dressing (recipe above), divided
• 4 medium portobello mushrooms, stemmed (about 1 .pound)
• 2 large red bell peppers, cored and quartered lengthwise
• 1 medium sweet onion, sliced 1/2-inch thick
• 4 small hoagie rolls, split

Blend mustard, basil and 2 tablespoons dressing in mini food processor. Grill and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tablespoons dressing. Layer vegetables on bottom of rolls. Drizzle with basil mixture. Cover with top of rolls.

Champion Mini Chocolate Cheesecakes

• Chocolate Pecan Crumb Crust (recipe below)
• 3 (8 oz.) packages vegan cream cheese, softened
• 1/2 cup  cocoa
• 1/4 cup (1/2 stick) vegan butter, melted
• 2 teaspoons vanilla extract
• 1 can (14 oz.) vegan condensed milk
• 3 egg replacer, mixed
• Vegan whipped cream
• Chopped pecans

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray and prepare crust. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.

Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes. 24 cheesecakes.
* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.

Crust

• 1 cup vegan vanilla wafer crumbs (about 30 wafers, crushed)
• 1/2 cup finely chopped pecans
• 6 tablespoons sugar
• 6 tablespoons cocoa
• 1/3 cup vegan butter, melted

Stir together all ingredients in medium bowl until well blended.

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

Pesto is wonderful almost any time of the year. On a fresh summery salad to a hearty Italian meal to warm you up in the winter, it’s an easy and healthy staple to have in your fridge.  Not only is this packed with good fats, anti-bacterial and protein, it’s also raw! So this is a mega healthy way to bring some zest to any dish. And quite simple too ; ) Here’s how you do it:

1 1/2 cups fresh basil
1/3 cup olive oil
1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes.

Looking for a way to knock people’s socks off? This non-”vegany” tasting dish is sure to please herbivores and carnivores alike.  It’s hearty, full of flavor and will make you feel like your dining with Tony Soprano ; ) A dish that would definitely be Carmela approved!  The “ricotta cheese” will last for a double recipe so be sure you have a lot of mouths to feed or freeze the cheese for later. But don’t “fugetaboutit”!!

Carmela’s Vegan Cousin’s Tofu Ricotta Cheese

1 14oz package of firm tofu, drained
1/3 cup yellow miso (if you want it saltier, go for 2/3 cup)
2/3 cup water
1/2 cup cashew nut butter (unsalted, raw)
1/4 olive oil
5-7 large garlic cloves

1 Tablespoon of lemon juice
A handful of fresh basil
Half a handful of fresh oregano
sea salt & fresh milled black pepper to taste

Toss all of your ingredients in a food processor until well incorporated. I like mine a little chunky so I pulse it but feel free to puree it if you want a more creamy texture. Freeze what’s left for the next recipe or make a double batch of shells ; ) You may want to pulse it a few times to taste before moving forward as you may choose to add more herbs or seasoning because if you blend to the consistency you want, you may want to add more seasoning but will need to blend it past the consistency you desired. Better to not blend enough then blend to much!

Paulie’s Favorite Vegan “Meat” Gravy

1/4 cup extra-virgin olive oil
12 large garlic cloves, minced
32 organic Roma tomatoes
2 1/2 tablespoons organic sugar
1 1/2 tablespoons kosher salt
2 teaspoons crushed red pepper flakes
8 ounces fresh basil (about 2 large bunches) washed, stemmed, and sliced into strips
Your choice of vegan meatballs, cooked & minced, or vegan ground beef substitute (sauteed in olive oil, salt, pepper and Italian seasonings)

Remove the skins from the tomatoes by blanching them in boiling water: bring a large pot of water to a boil, Score the top of each tomato with an “x”, drop tomatoes a few at a time into the boiling water and remove with tongs after 15-30 seconds. Cool for a minute and peel off the skin. Repeat until skin is removed from all the tomatoes.

At this point, you can either put the tomatoes through a press to remove the seeds, or simply cut the tomatoes in chunks, reserving the tomato juice. Set aside.

Heat the olive oil in a 5-quart pot or Dutch oven over medium-low heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Add the reserved tomato juice and bring it to a simmer. While the liquid comes to a simmer, tear the tomatoes into pieces and add them to the pot. Stir in the sugar, salt, red pepper flakes.  Then add the basil, stir, and cover the pot.

Reduce the heat to the lowest setting and cook about 2 hours, stirring occasionally. If after 2 hours the sauce looks thin, remove the lid, increase the heat to medium, and let it cook down for a bit. Add in your minced
“meatballs” or vegan ground beef and stir in.  Freeze surplus sauce for later because it makes a lot!

Making ‘da Shells

Boil a box of medium to jumbo sized pasta shells of your choice. Drain thoroughly. Preheat the oven to 350 degrees.

Fill the bottom of your casserole/lasagna dish with the  “meat” sauce. Line up the shells in organized rows and fill them with a tablespoon or so of the ricotta cheese. Once filled, cover the shells with the remaining “meat” sauce and sprinkle your choice of vegan mozzerella cheese on top. A good amount gets really gooey and melty, yum!

Place the casserole full of shells in the oven for about 10-15 minutes or until the cheese is nice and melted but not burned. Serve them up with plenty of sauce and enjoy!

Here we are again, another year behind us and a new decade just days away. Sure we’ve been inundated with holiday spirit since the latter part of November, but we still have a few weeks to go until we kiss the festive season goodbye until next year. As I have in year’s past, I have compiled some tips, suggestions and recipes to help make these next few weeks brighter, happier and healthier. They are my gift to you in wishing you and yours a very happy holiday season and an even better new decade year!

In years past, I have written about eco, healthy and affordable holiday ideas and you can check them all out here: 2006, 2007, 2008.

But this year, i thought I’d share a few tips to just make this joyful, yet stressful season, a little lighter.  Seeing as how 2009 has been a rough year for many, we should close out the year on a high note so that we can all enter the new year happy and optimistic ; ) I hope that some, if not all of these can help make your, and those around you, holidays merry!

• Let go of a problem you can’t solve. Enjoy the season ; )
• Don’t despair if you are short on cash. Be creative. Sometimes thoughtful gifts are better than store bought ones.
• Organize a neighborhood holiday dinner. Have appetizers at one home, the main at another and dessert at the next!
• Remember our feathered friends! Roll pine cones in peanut butter and bird seed and hang them out side a window where you can enjoy them feasting on your treat.
• Don’t wait until the last minute to wrap gifts or write all your cards. Wrap as you buy and divvy up your cards to do 10 a night until they are done. Don’t make yourself work harder then you have to.
• Sing!
• Give your loved ones, friends and everyone you encounter the gift of a sweet disposition ; ) We are all stressed over the holidays to some extent but try to be the first to spread the holiday spirit! a person wrapped up in himself is a very small package.
• Give instead of receive. Pick some charities you would like to help out and try to donate some time or funds to help those less fortunate.
• Remember the best solution for holiday blues is to do something nice for someone else! Give anonymous gifts and be kind without expectations.
• Start collections of recipes and decorations for your children, adding one to each collection every year. When they are all grown up, they will have a nice collection to get them started along with wonderful memories attached to them.
• Plan ahead, be prepared and keep it simple.
• Curl up in front of a blazing fire with someone you love.
• Take the long way home and enjoy neighborhood lights.
• Start your own traditions, however small they may be ; )
• If you have the time, bake double batches of your holiday goodies to share with friends. Having extra baked goods is also great to have as an impromptu gift to take to a party.
• If you have children, have a decorations craft night and help them decorate their room for the holidays.
• Dance!
• Get the names of local military personnel and send holiday cards thanking them for their service. Do the same with nursing homes and find out who doesn’t receive much mail. Send them a card and sign it “Love, Santa”
• Have hot cocoa, apple cider ans popcorn on hand for unexpected guests ; )
• Give yourself the gift of slack. No one expects perfection, especially during the holidays. Even Santa needs helpers!
• Make sure to make time for yourself to enjoy the season, to reflect on the past year as well as some goals for the new one ahead.
• Remember the best gift is a person filled with love & understanding ; )

And enjoy the flavors of of the seaon!! For  a hearty and healthy holiday meal, try some of these recipes! If you’re in search of seasonal sweets, be sure to visit my recipes page on my website for some yummy ones under holiday, beverages and even the sweets page ; )

Cranberry Chutney

8 cups fresh or frozen cranberries (2 pounds)
2 shallots, minced
2 cloves garlic, minced
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups red-wine vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt

Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely and serve or store in glass jars.

Cranberry Spinach Salad

1 (6 ounce) package fresh baby spinach
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/3 cup olive
3 tablespoons sugar
2 tablespoons red wine or balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard

In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.

Holiday Shepard’s Pie

Filling:
1 tablespoon vegetable oil
1 small onion, chopped
1 1/2 pounds ground soy beef (boca, ives or sub with marinated tempeh)
16 ounces canned tomato sauce
1 1/2 cups cooked mixed vegetables (peas, diced carrots and corn)
Kosher salt and freshly ground black pepper

Mashed Potatoes:
5 russet potatoes, peeled and quartered
1/2 cups unsweetened soy milk
1/2 cup vegan butter
1/2 cup vegan sour cream
Kosher salt and freshly ground black pepper

Cornbread Crust:
1 (12-ounces) boxed cornbread mix (follow instructions but sub eggs with egg replacer, butter with vegan butter & milk with unsweetened soy milk)

Directions
In a large skillet over medium-high heat, saute the onion in vegetable oil. When the onion is soft add the soy ground beef, breaking it apart with a wooden spoon and brown. Stir in tomato sauce and mixed vegetables. Season with salt and pepper.

In a pot of boiling, salted water, cook the potatoes about 20 minutes or until fork tender. Drain well and return to the pot. Whip the potatoes with an electric mixer until moderately smooth. Add milk, butter and sour cream and mix well. Season with salt and pepper. Adjust consistency with more milk, if desired.

Follow directions on box to make cornbread batter.

Preheat oven to 350 degrees F.

Lightly grease 6 (8-ounce) ramekins with nonstick cooking spray.

Spoon the mashed potatoes into the bottoms of each prepared ramekin, spreading them evenly with a rubber spatula. Then add the meat filling, spreading that evenly over the mashed potatoes. Pour the cornbread batter evenly over the meat layer in each ramekin.

Bake for about 30 minutes until the cornbread is cooked through and golden on top.

Butternut Squash Rice Pilaf

2 pounds butternut squash, peeled, halved and seeded
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, minced
2 tablespoons water
1 tablespoon tomato paste
1 parboiled brown rice
1 3/4 cups water or 1 14-ounce can vegetable broth
1/2 cup white wine
1/2 cup chopped fennel fronds (leafy tops)
2 tablespoons chopped fresh oregano
1 teaspoon salt
Pinch of cinnamon
Freshly ground pepper to taste
Grate the squash through the large holes of a box grater.

Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.

Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.

Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

I wish you very happy & healthy holidays as well as a wonderful new decade! See you in 2010!!

It’s the middle of summer and the 4th of July is upon us. As we break out our grills and dust off our punch bowls, it’s tough to believe the year is already half over! But let’s celebrate while we have the sun and heat as well as swimming pools and fun friends. For great healthy and green 4th of July tips, visit last year’s posting on A Foodie 4th. And here are some additions those delectable recipes, all sure hits at this year’s festivities!:

*buy and use organic ingredients as much as you can ; )

Simple Red Salsa

4 large tomatoes or 2 packs of plumb tomatoes
1/2 a head of chopped cilantro
3-4 green onions/scallions (chop off the roots and use the whole onion from top to tip)
Juice of half a lime (add more to taste)
salt & pepper to taste
(if you want to add some spice, toss in 2 jalapenos or chilies)

Toss all of the ingredients in a blender or food processor and pulse. Pulse a few times to make sure the ingredients blend and chop well but not to much or it will liquefy. Add salt and pepper to taste, stir in and serve.

White Dijon Potato Salad with Dill

3 pounds russet potatoes, peeled
Sea or Kosher salt and freshly ground black pepper
2 celery stalks
1 cup veganaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup chopped fresh dill (packed)
1 to 2 tablespoons apple cider vinegar
Juice from 1/2 a lemon
1 tablespoon Dijon mustard

Put potatoes in a big pot with enough water to cover them by 1-inch. Add salt and bring the water to a boil. Cook for 25 minutes or so, just until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. Cooling in the warm pot gets rid of any excess water.

Chop the celery into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. Preferably a bowl that they will be served in as well.

Cut the potatoes into 1-inch pieces once they have cooled and add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Try not to refrigerate as the potatoes will lose their texture.

Vegan Blueberry & Strawberry Cobbler

Filling:
3 16-oz bags frozen strawberries, thawed
1/3 cup organic granulated sugar
1 tablespoon of cornstarch
1 16-ounce bag frozen blueberries, thawed

Topping:
1 ½ cups organic white flour (use gluten free is you are sensitive)
1 ½ tablespoon baking powder
¼ cup confectioner’s sugar (extra to sprinkle)
6 tablespoons vegan margarine, quartered
½ cup unsweetened plain soy milk

Preheat the oven to 350 F. Lightly grease a deep 9” pie plate or two deep soufflé dishes and set aside.

Filling: Place the strawberries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Mix the cornstarch in 1 tablespoon of cold water until dissolved and then add this to the strawberry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 7-10 minutes. Stir in the blueberries. Carefully, pour the filling into the prepared pie plate.

Topping: In a food processor, combine the white flour, baking powder, salt and sugar, pulsing until well incorporated. Add the vegan margarine and process until the mixture is crumbly. With the machine still running, add the soy milk gradually until the mixture just holds together and pulls away from the sides of the bowl.

Making the cobbler: Using your hands, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so no worries if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping generously with confectioner’s sugar. Bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.

Veggie Skewers

1/2 cup red wine vinegar
2 tablespoon olive oil
2 teaspoon dried basil
1 teaspoon dried rosemary
5 garlic cloves, pressed
1/2 teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
1/4 teaspoon ground black pepper
1 red bell pepper
1 green pepper
1 large onion (red or yellow)
1 package (8 oz) mushrooms
Skewers (4-5)

In large bowl, whisk together the vinegar, oil, basil, garlic, salt, and black pepper. Set aside. Cut peppers into 1-inch pieces and slice the onion into crescent shapes. Place peppers, whole mushrooms, (keep mushrooms whole – do not cut or dice), onions and marinade in sealable glass bowl. Cover. Marinate in the refrigerator for about 2 hours.

When you are ready to grill, thread the vegetables onto skewers, alternating vegetables. Spray your grill with olive oil spray or cover with foil so your skewers do not stick. Place the vegetable skewers on top of the grill’s grid. Grill, uncovered, for about 7-11 minutes. Turn the skewers several times on the grid so that they will evenly cook. The vegetables should be crispy on the outside and tender on the inside.

4th of July Firecracker Cocktail

1 oz Organic Vodka
2 oz Dark Rum
1/2 oz Sloe Gin
(Fill to Top) Organic Orange Juice

Pour ingredients into a rocks glass filled with ice.

Have a very healthy and happy 4th of July!!
xoxo

Sitting in front of a ridonculously scrumptious piece of Vegan Pumpkin Cheesecake is definitley something to be thankful for. Here are some of the Healthy Voyager’s tips to stay healthy and sane on this super duper food based holiday!

• The week of Thanksgiving, try not to flake out on your work out routine. If you will be traveling, make sure you pack your sneaks and go f or a brisk walk every day just to keep your juices flowing. Every step counts!!
• Try to eat breakfast the morning of Thanksgiving so that you are full throughout the day and you don’t gorge that night.
• Drink water all day ; )
• Don’t sit after your dinner! I know we like to sit around and shoot the breeze with family and/or friends but this is terrible for you. Suggest a nice walk around the neighborhood and start planning your holiday shopping strategy.
• Be smart with left overs! Instead of a heavy sandwich, make a salad with your leftovers. It’s a carb heavy holiday and this is only the beginning of holiday piginess! Try your darndest to make smart choices.
• Cook up some of these great dishes that will keep your mouth, tummy and your hips and thanking you throughout the holiday season to go your your non-bird dish or to just have healthier alternatives at a bird centered meal:

Mushroom Gravy

INGREDIENTS
1/2 onion, chopped
1 clove garlic
1 T vegetable oil
1 cup sliced mushrooms
2 T whole-wheat pastry flour
1 cup water or vegetable stock
1 T soy sauce
1/2 t molasses
1/4 t 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.

Vegan Green Bean Casserole

Beans
2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
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 (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine’s No-Chicken)
1 tablespoon dry sherry (Alanna’s brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

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 Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
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:
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.

(from the Fat Free Vegan Kitchen)

CRANBERRY FRUIT CONFETTI

This unique fruit combination is one of the sugarplums of the autumn season. It’s so rich in colors and flavors, you can serve it often as a meal accompaniment throughout the holidays.

2 C. (480 ml) whole fresh cranberries
2 large sweet apples, cored and chopped
2 C. (480 ml) black raisins
30 dates, pitted and chopped
2 large Fuyu persimmons, diced
1 C. (237 ml) pecans, toasted and chopped
2/3 C. (158 ml) 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

Because it’s so easy to prepare, this broccoli recipe is ideal when serving a special Thanksgiving meal with its multitude of traditional dishes.

2 broccoli crowns, bottoms trimmed, florette portion cut into 8ths
3/4 C. (177 ml) water
3 to 4 T. lemon juice
1/4 C. (59 ml) + 2 T. water
1/2 to 3/4 t. salt or to taste
1 to 2 T. extra virgin olive oil (optional)

Garnish

1 slice lemon
Parsley sprig

Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 C. (177 ml) 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. Serves 4 to 5.
Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.

CARROT AND PARSNIP RAGOUT

When you want a brilliant accent of color, you can count on this appealing combo of root vegetables. It’s the ideal marriage–both partners are endowed with natural sweetness.

4 large carrots, sliced
4 large parsnips, sliced
1 1/2 C. (355 ml) 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 C. (118 to 237 ml) water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed. Serves 6.

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.

Makes 6 1 cup servings.

Maple-Pecan Pumpkin Pie

Recipe by: Susan Voisin

With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a crowd pleaser during the holidays…or anytime you get a craving for a treat! (NOTE: The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a fat-free crust and skipping the topping.)

Ener-G Egg Replacer for 2 eggs, prepared (1 tbsp. Ener-G plus 1/4 cup water)
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 tsp pecan extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 cup soymilk
1/4 cup cornstarch
1 fatfree or regular pie crust
Maple Pecans, optional (recipe 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.

OPTIONAL: For added decadence, after it’s cool, top the pie with Maple Pecans:

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.

Makes one 9″ pie.

Enjoy your time off as well as some of these great tips and recipes!!