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.

Want a tasty way to mix summer with fall? Combining the fun of bbq with the maple flavor of fall is a great way to do it! This spicy, maple bbq sauce is super versatile too! You can use it as a marinade for tofu, tempeh or your favorite veggie meat substitute, pour it on delicious veggie burgers, make a southwest salad or dip some of this piping hot pumpkin cornbread in it! The possibilities are endless so cook up a big batch and start creating!

Sauce

• 4 tablespoons vegetable oil
• 2 onions, minced
• 8 garlic cloves, minced
• 8 canned chipotle peppers, packed in adobo, seeded and minced
• 1 cup ketchup
• 1 cup maple syrup
• 4 cups vegan chicken broth (from box or make from vegan chicken bullion)
• 1/2 teaspoon ground allspice
• 4 tablespoons fresh lemon juice
• Salt and pepper, to taste

Heat the oil in a large sauce pan over medium heat until shimmering. Add the onion and sauté until golden brown. Add the garlic and cook just until fragrant. Stir in peppers, ketchup, maple syrup, broth and allspice and bring to a simmer. Season to taste with salt and pepper and continue to simmer until thick and shiny. Stir in lemon juice and remove from heat.

Autumn Cornbread Dippers

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons light brown sugar, packed
• 1 large egg replacer
• 3/4 cup soymilk
• 1 cup canned or fresh pumpkin puree
• 2 tablespoons melted vegan butter

Heat oven to 375° and grease and flour a loaf pan or 12 muffin cups.

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

In another bowl, whisk together the brown sugar, egg replacer, milk, pumpkin, and butter. Combine the dry and wet mixtures and then stir until well incorporated. Fill mini muffin pan cups about 3/4 full and place pan in the oven. Bake for about 18 minutes or until a tooth pick can be insterted into the middle of the muffin and comes out clean/dry. Let cool on a cooling rack.

You can call these Caribbean grits. A simple and nutritious way to start the day, it’s a good way to spice up (and veg up) traditional hot cereal! Breakfast, lunch or even dinner, whip it up and enjoy!

• 1 to 2 cloves garlic, minced
• 1 medium tomato, diced
• 1/2 white onion, finely chopped
• 1 tablespoon olive oil
• 3 cups water
• 1 cup corn meal
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper, to taste
• Sliced avocado, for serving

Saute garlic, tomato and onion in oil over medium heat.  Add water and bring to a boil in a medium pot then add in the remaining ingredients, stirring repeatedly to avoid lumps. Serve with sliced avocado and enjoy!

Yields about 4 to 6 servings

Ok, so maybe it’s not the healthiest or most slimming dish but sometimes we just need to curl up with something warm when it’s chilly outside! If you want to add in some veggies to make it a tad healthier, it’s still fabulous with some chopped spinach and/or diced tomatoes.  So put on your comfiest sweats, get your tivo ready & serve up a bowl of “cheesy” goodness!

• 1/2 pound elbow macaroni (gluten free if needed)
• 3 tablespoons vegan butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups soy milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 “egg” (1/4 cup silken tofu pureed with 1/2 a teaspoon of arrowroot or cornstarch)
• 12 ounces vegan cheddar cheese, shredded (Daiya is perfect for this)
• 1 teaspoon salt
• Black pepper

Topping:

• 3 tablespoons vegan butter
• 1 cup panko bread crumbs

Preheat oven to 350 degrees.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes, making sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the “egg” (make sure you’ve already prepped it with the arrowroot). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese!

Enjoy on Meatless Monday

It’s time for another holiday feast! Families and friends will gather around their dinner tables after tearing open presents, braving the roads and decompressing from the season.  Make it fabulous, make it delicious and make it healthy with some of the recipes below. Don’t forget to serve up dessert and tasty drinks from the last few posts of holiday treats!!  In addition, be sure to check out our Thanksgiving recipes as well!!  I wish you very Happy Holidays!!

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.

Arugula & Pear  Salad (featuring Comice pears from Crave at Work)

• 1/2 cup walnut halves
• 5 to 6 cups arugula, cleaned and dried
• 1  thinly sliced pear
• 1 lemon
• 3 tablespoons extra-virgin olive oil, eyeball it
• Salt and freshly ground black pepper
• 8 ounces vegan feta cheese

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.

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

Any time of the year, a tangy and zesty bean salad is just perfect. As a side (hot or cold) or even as an entree (tossed with greens and some quinoa), this salad is quick, easy, affordable and mega healthy. Let’s get to it, shall we?

1 (14.5 ounce) can butter or navy beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 red onion, diced
2 heirloom tomatoes, diced
3/4 cup white wine vinegar
3/4 cup organic sugar
3/4 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons minced garlic
Salt and pepper to taste
In a large bowl, add the beans, tomatoes and onion. Set aside.
In a small saucepan, mix the vinegar, sugar, oil, lemon juice, herbs and garlic. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. Add salt and pepper to taste. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

Serve as a side salad or over greens and fresh quinoa, yummmm!

Enjoy on Meatless Monday!

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

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!!

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!