Vegan Cranberry Jalapeno Dip - Kathy Meyer

I found this recipe on the It Doesn't Taste Like Chicken blog. Jennifer and I tried it for Thanksgiving and loved it! The perfect Christmas appetizer! Easy to prepare, can be made ahead of time, and looks super festive! Tart pops of cranberry with spice, a sweet marinade, and velvety vegan cream cheese for a total explosion of delicious flavors.

Categories: Appetizers, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 6 oz. fresh cranberries (2 cups), sliced in half
• 1/2 cup white sugar
• 4 green onions, chopped
• 1 handful cilantro (about 1/4 cup), chopped
• 2 tbsp. lemon juice
• 1/2 - 1 jalapeño, seeded and finely chopped
• 1/4 tsp. salt
• 8 oz. vegan cream cheese (about 1 cup), (homemade or store-bought)
• crackers for serving

Instructions:

1. Add the cranberries, white sugar, green onions, cilantro, lemon juice, jalapeño, and salt to a medium bowl and stir to combine.
2. Cover and let marinate in the fridge for a minimum of 4 hours or up to 2 days. I usually let it marinate overnight. The sugar will dissolve and the cranberries will become less tart.
3. To assemble the dip, spread the vegan cream cheese in a thin layer on the bottom of your serving dish. Spoon the cranberry mixture onto the cream cheese layer leaving behind any extra liquid. Serve with crackers.

Notes:

Make-ahead tips: the cranberry mixture can be prepared up to 2 days in advance. The assembled dip can be covered and refrigerated 2 - 3 hours before serving. I recommend serving this in a flat bowl or a dish that has sides.

Alma's Ginger Cookies - Peter Adams

Mom got this one from Alma Lange, Aunt Betty's favorite cook. It's really just the same recipe in Woman's Home Companion Cookbook, which I'm sure Mary Reiner had a copy of. They're delish and fail-proof. I've also found that you can press them into mini muffin cups for mini-cheese cakes.

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

• Cream:
• 3/4 cups shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• Sift:
• 2 cups flour
• 2 tsp. soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. salt

Instructions:

1. Combine and roll into 3/4" balls.
2. Roll in sugar and place on a greased cookie sheet.
3. Bake at 350°F for 5-8 minutes.

Notes:

A nice recipe variation is adding 1/2 tsp. cloves and 1/4 tsp. nutmeg with the other spices.

Yield:

6 dozen

Baked Persimmon Pudding - Mary Reiner

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

• 2 cup sifted flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 cup sugar
• 2 cups persimmon pulp
• 1 egg well beaten
• 2 Tbsp. melted butter or margarine

Instructions:

1. Preheat oven to 325°F.
2. Mix and sift flour, soda, salt, cinnamon, and sugar.
3. Mix the persimmon pulp and egg together; Add the melted butter and sifted dry ingredients.
4. Beat until smooth.
5. Pour into greased casserole dish, set in a shallow pan of hot water.
6. Bake for 1 1/2 hours.
7. Serve warm with plain or whipped cream, or better still, with vanilla ice cream.

Cranberry Cake - Ruth Hasman

Categories: Desserts, Holiday Recipes

Ingredients:

• Cake-serves 9-12
• 1 cup sugar
• 1 cup milk
• 2 1/2 cup whole raw cranberries
• 3 Tbsp. melted butter
• Pinch salt
• 2 cup flour
• 2 tsp. baking powder
• Hot Butter Topping-serves 9-12
• 1/2 cup butter
• 1 cup sugar
• 3/4 cup whipping cream (not whipped)
• Cake-serves 15-18
• 1 1/2 cup sugar
• 1 1/2 cup milk
• 3 3/4 cup whole raw cranberries
• 4 1/2 Tbsp. melted butter
• Pinch salt
• 3 cups flour
• 3 tsp. baking powder
• Hot Butter Topping-serves 15-18
• 3/4 cup butter
• 1 1/2 cup sugar
• 1 1/8 cup whipping cream (not whipped)

Instructions:

1. Preheat oven to 350°F.
2. Cake
3. Combine ingredients, folding in cranberries last. Bake 45 minutes in a 9x9" pan or 35 minutes in an 8x12" pan.
4. Serve warm and top with hot butter topping
5. Hot butter topping
6. Cook topping bringing it very slowly to a boil.
7. Stir constantly -DON'T LET IT BURN. It will thicken as it comes to a boil.

Crockpot Christmas Crack - Donna Reiner

I found this online.

Categories: Desserts, Slow Cooker, Holiday Recipes

Ingredients:

• 1 16 oz. jar unsalted peanuts
• 1 16 oz. jar salted peanuts
• 1 12 oz. bag semi-sweet chocolate chips
• 1 12 oz. bag milk chocolate chips
• 2 10 oz. bag peanut butter chips
• 2 1-lb. pkg. white almond bark or vanilla candy coating

Instructions:

1. Layer all ingredients in a large crock pot starting with the peanuts. Turn the pot on low, cover with lid and leave sitting for 2 hours.
2. Then, remove the lid and stir to combine. Replace lid and leave sitting for another 30 minutes.
3. Stir again and then spoon mixture onto wax paper. Allow to harden for at least 1 hour.

Ginger Cookies - Emma Siverson

I came up with this recipe when I was vegan and doing a lot of baking. I’d test out my recipes on my friend and roommate who wasn’t vegan just to see if they’d pass as non-vegan treats. This one was both of our favorite. Pairs well with a cup of coffee and a chat with a good friend.

Categories: Desserts, Holiday Recipes

Ingredients:

• 1/3 cup molasses
• 1 cup sugar
• 3/4 cup Earth Balance (or salted butter, or other margarine, but EB is best) at room temperature
• 1 tsp. vanilla
• 1/3 cup silken firm tofu
• 2 large fresh cuts of ginger root (maybe about 3 oz.), peeled and diced
• 1/3 cup candied ginger, diced (optional)
• 2 1/3 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sugar to roll cookies in
• A couple pieces of candied ginger to cut onto top of cookies

Instructions:

1. Preheat oven to 350°F.
2. Mix molasses, sugar, Earth Balance, vanilla, tofu, and fresh ginger in food processor until very smooth.
3. In a large bowl, stir together the flour, baking soda, and salt.
4. Add in the ginger mixture and stir.
5. ***For big, fluffy, soft cookie:
   Add in more flour if needed, but the dough should be just doughy enough to be able to shape into a ball (in other words, it's pretty oily). Roll small balls of dough in sugar and place on a lightly oiled cookie sheet. Flatten slightly and top with a piece of a piece of candied ginger. The cookies with expand, so space out evenly. Bake for 10-15 minutes. Let cool for a while, they will still be gooey right when you take them out.
6. ***For smaller, denser, and potentially rollable cookie:
   Refrigerate dough for at least an hour. In fact, the dough can be refrigerated for a couple of weeks, but the longer you wait the denser the cookie. When you feel like baking them, take a deep, round tablespoon (if you have one) and scoop out round balls, roll them in sugar and flatten with your hands. You can top them with pieces of candied ginger for an aesthetic effect. Bake 8-10 minutes.

Pecan Pie - Mary Reiner

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

• Pastry, 1/2 recipe (see Mom's 1-2-3 pastry)
• 1/2 cup butter
• 1 cup sugar
• 3 eggs, slightly beaten
• 3/4 cup dark corn syrup
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 375°F.
2. Prepare pastry and make an unbaked 9" pastry shell.
3. Cream butter; add sugar gradually and cream together until light and fluffy.
4. Add remaining ingredients and blend well.
5. Pour into pastry shell.
6. Bake on lower rack for 40-45 minutes.

Yield:

One pie

Rum Balls - Valerie Garrison

These are a Christmas classic for our family!

Categories: Desserts, Holiday Recipes

Ingredients:

• 2 cups finely crushed vanilla wafers
• 1 cup granulated sugar
• 1/2 cup finely chopped walnuts
• 1/3 cup butter or margarine, melted
• 1/4 cup light rum
• powdered sugar

Instructions:

1. Line an airtight container with wax paper. Set aside.
2. In large mixing bowl, combine wafers, granulated sugar and walnuts.
3. Add butter and rum. Stir until well blended (mixture will be crumbly).
4. Shape mixture into 1" balls.
5. Roll balls in powdered sugar before placing in prepared container.
6. Store in refrigerator.

Notes:

TIP: Flavor of rum balls improves after a few weeks storage.

Spiced Pecans - Susan Bergen

A man should not so much respect what he eats as with whom he eats.
--Montaigne

Categories: Desserts, Holiday Recipes

Ingredients:

• 1 egg white
• 1 tsp. water
• 1/2 cup sugar
• 1/4 tsp. salt
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

Instructions:

1. Preheat oven to 225°F.
2. Beat egg whites until frothy
3. Add pecans and mix lightly until coated.
4. Combine dry ingredients and toss pecans until well coated.
5. Butter shallow pan and spread nuts on pan.
6. Bake for 1 hour, stirring every 15 minutes.

Creamed Pearl Onions and Peas - Jenny Adcock

Categories: Holiday Recipes, Vegetarian, Side Dishes

Ingredients:

• 2 container pearl onions
• 3 Tbsp. margarine or butter
• 3 Tbsp. all-purpose flour
• 1/2 tsp. caraway seeds
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 1/4 cup milk
• 2 package frozen peas

Instructions:

1. In 10" skillet, heat 1" water to boiling over high heat. Add onions; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until tender. Drain onions.
2. When cool enough to handle, peel onions, leaving a little of the root ends to help onions hold their shape during cooking.
3. Meanwhile, in 2-qt. saucepan, melt margarine or butter over medium heat. Stir in flour, caraway seeds, salt, and pepper until blended and cook 2 minutes, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce thickens and boils.
4. Return onions to skillet. Add peas and sauce and cook, stirring, until heated through.

Notes:

A day ahead, cook and peel onions and prepare sauce. Cover and refrigerate separately.

Yield:

10 servings

Eggnog Cookies - Jennifer Leen and Kathy Meyer

We made Christmas cookie baskets one year for all of our friends and family and wound up getting the flu, so we couldn't deliver them. We were *forced* to eat all the cookies that year, and this was one of the best of the bunch.

Categories: Holiday Recipes, Desserts

Ingredients:

• 1 cup softened butter
• 1 cup sugar
• 1 cup eggnog
• 1 egg beaten
• 3 and 3/4 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• Frosting: 1 and 1/2 cup powdered sugar
• 1/4-1/2 cup eggnog (to spreading consistency)
• 1 tsp. light Karo Syrup

Instructions:

1. Mix together butter and sugar.
2. Add in eggnog and egg.
3. Add flour, baking powder, baking soda, salt and nutmeg.
4. Chill for at least one hour.
5. Drop by teaspoonfuls onto greased baking sheet.
6. Bake at 350°F for 8-10 minutes.
7. When you pull them out out the oven, push tops with the bottom of a greased flat bottom glass to flatten a bit.
8. Cool on cooling rack.
9. Frost with eggnog frosting and sprinkle with nutmeg.*

Notes:

*the karo syrup makes the frosting harden a bit when dry.

Yield:

3 dozen

Spicy Holiday Cranberry Sauce - Valerie Garrison

This is a great sweet and spicy sauce to add to your Thanksgiving meal, and it's so pretty when you are making it!

Categories: Holiday Recipes, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 12 oz. fresh or frozen cranberries
• 1 cup water
• 1 cup white sugar
• 2 peppers fresh jalapeno peppers, seeded and minced
• 3 teaspoons lemon juice
• ½ cup sherry

Instructions:

1. Rinse berries in cold water; drain.
2. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
3. Stir sherry into the mixture until blended.* Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

Notes:

*For a thicker consistency, add a little cornstarch slurry.

Yield:

4 servings

Strawberry Pretzel Salad - Judi Heston

This is my family’s favorite holiday dish! We have this for Thanksgiving, Christmas and Easter – and just about any other time that we have a special occasion! My granddaughters, Josie and Zoe, especially love it and most often are taking a piece home with them! It is not healthy and certainly cannot be considered a salad - really more like dessert!

Categories: Holiday Recipes, Desserts

Ingredients:

• 1 1/2 cups crushed pretzels*
• 4 1/2 Tbsp. white sugar
• 3/4 cup butter, melted
• 1 cup sugar
• 2 - 8 oz. cream cheese
• 1 - 8 oz. container Cool Whip
• 6 oz. package strawberry Jell-O
• 2 cups boiling water
• 16 oz. package frozen strawberries**

Instructions:

1. Preheat oven to 350°F (175°C). Mix together the pretzels, 4 1/2 Tbsp. sugar and melted butter. Press into the bottom of a 9x13" pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. **Do not cook longer than 10 minutes – the crust will be hard as cement and very hard to cut through!
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust – be sure to spread the cream cheese mixture all the way to the sides of the dish. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. **Let the jello mixture set for 15 minutes or so in the refrigerator before pouring over the cream cheese mixture. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Notes:

*I use the Snyder’s butter snaps pretzels.

**I sometimes add blueberries too – tastes delicious and looks pretty!

This dish is not as good after 48 hours – the pretzel crust gets soggy and the crunch is the best part – ENJOY!

Sweet Potato Casserole Mushroom Stuffing - Donna Reiner

Adapted from Darshana Thacker's recipe in Forks Over Knives. This really is scrumptious.

Categories: Holiday Recipes, Casseroles, Vegan

Ingredients:

• Savory Cream Sauce:
  
  1/2 cup raw cashews
• 1 1/2 cup plant-based milk
• 1 cup nutritional yeast
• 1/4 cup oat flour
• 1/4 cup lemon juice
• Sea Salt
• Ground black pepper
  
  Sweet Potatoes & Stuffing: 4 medium sweet potatoes, cut into 1/2” thick rounds (about 3 pounds)*
• 1 medium red onion, diced (2 cups)
• 1 lb. mushrooms, diced**
• 2 Tbsp. minced fresh garlic (12 cloves)***
• 1 Tbsp. finely chopped fresh rosemary or 1/2 Tbsp. dried
• 1 Tbsp. finely chopped fresh thyme or 1/2 Tbsp. dried
• 2 Tbsp. red wine vinegar
• 1 cup breadcrumbs
• 1/2 cup fresh or dried cranberries****: 1/4 cup finely chopped fresh chives, divided
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper

Instructions:

1. Cut all ingredients up before getting started.
2. Preheat oven to 400°F.
3. Soak the cashews in 1/2 cup hot water for 10 minutes.***** Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.******
4. Steam sweet potatoes in a steamer over a pan of boiling water, covered, for 15-20 minutes. You may need to do this in batches.
5. Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. You may need to add just a bit of water to get the vegetables cooked and keep them from sticking to the pan. Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
6. Spread 1/2 cup of savory cream sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another 1/2 cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
7. Bake, uncovered for 20-25 minutes until the top is brown and crumbly.
8. Remove from the oven and garnish with remaining fresh chives.
9. Serve with the remaining savory cream sauce, warmed up, on the side.*******

Notes:

*I actually prefer them to be a bit thinner (1/4 to 1/2")

**I prefer more mushrooms.

***I prefer more garlic.

****I use way more than this and chop them slightly.

*****If you don’t have a high speed blender I suggest you finely grind the nuts in a nut grinder.

******If this does not thicken, you can heat it over a low flame until it does.

*******Variation: I make a 1/2 recipe of the stuffing and the entire recipe of the cream sauce. I spruced up the sauce with some curry powder.

Yield:

Makes 1 9x13 casserole

Turkey And Stuffing - Kathy Meyer

I got this basting idea from Martha Stewart and took it on my own from there!

Categories: Poultry, Holiday Recipes

Ingredients:

• Stuffing:
• 4 onions, chopped
• 16 stalks celery, chopped
• 12 Tbsp. butter
• sage to taste
• poultry seasoning to taste
• ground black pepper to taste
• 2 lb. cubed day old bread
• 14.5 oz. can chicken broth (as needed)
• 2 eggs, beaten
• Extra stick of butter: for skin
• Basting Sauce:
• 3 sticks butter, softened
• 1 bottle white wine (or I have also used beer)

Instructions:

1. Stuffing:
2. Sauté onions and celery in butter until onions are transparent. Add seasonings.
3. Add bread, moisten with chicken broth as needed. Add beaten eggs to hold stuffing together.
4. Stuff turkey and skewer turkey together.
5. Wipe turkey with soft butter and sprinkle with salt and pepper.
6. Basting:
7. Heat butter and wine or beer in a large saucepan. Dip a large piece of cheesecloth in basting sauce and gently squeeze, leaving it very damp. Place cheesecloth evenly over turkey.
8. Roast in oven as directed on the turkey package.
9. Baste the turkey every 30 minutes with the basting sauce. Baste with the pan drippings if you run out of the basting sauce. If the pan gets too full remove some of the pan drippings and reserve for making gravy. When turkey is done, remove from oven and leave cheesecloth over turkey to keep moist until ready to carve.

Notes:

If you find yourself with leftovers, you can substitute in the turkey in the Chicken Tetrazzini recipe.

Cranberry/Raspberry Relish - Donna Reiner

I received this from a former sister-in-law (guess something good came from that marriage)! The relish can be kept in the refrigerator up to one month. This could replace your ordinary cranberry sauce forever!!

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1 large package fresh cranberries
• 2 peeled, diced green apples
• 1 cup sugar
• 1/2 cup orange marmalade
• 10 oz. package raspberries
• 1 tsp. lemon juice

Instructions:

1. Chop in food processor
2. Serve!

Cranberry Sauce - Chris Paulsen

This one is from Real Simple Magazine November 2003. I’ve made it every year since then.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 12 oz. bag fresh whole cranberries
• 2 Tbsp. water
• 2 cinnamon sticks
• 1 cup orange marmalade

Instructions:

1. Heat cranberries, water and cinnamon sticks to boiling, cover and simmer for 5 minutes until the cranberries pop.
2. Remove from heat, stir in the marmalade and cool.
3. Cover and refrigerate, but serve at room temperature.

Onion Gravy - Kathy Meyer

This goes well with Vegan Garlic Mashed Potatoes and Mushroom Wellington.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1/4 cup vegan butter*
• 1 yellow onion, chopped
• 2 Tbsp. all-purpose flour
• 1 1/2 cups vegetable broth
• soy sauce or tamari to taste

Instructions:

1. In a medium sauce pan, melt the vegan butter over medium heat. Sauté the onion in the butter until the onion is caramelized.**
2. Mix in flour and cook for 1 minute. Now whisk in the broth and cook until the gravy thickens. Add soy sauce or tamari to taste if needed.***

Notes:

*We like Earth Balance.

**The slower you go, the more rich the flavor will become.

***This will also make the color a richer brown.

Yield:

4

Butternut Squash Soup - Rob Bass

Categories: Soups, Vegetarian, Holiday Recipes

Ingredients:

• 2 to 3 lb. butternut squash, peeled and seeded
• 2 Tbsp. unsalted butter*
• 1 medium onion, chopped
• 3-4 cups chicken stock**
• nutmeg to taste
• salt and ground black pepper to taste

Instructions:

1. Cut squash into 1" chunks.***
2. Chop onion.
3. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and *JUST COVER* with stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
4. Remove squash chunks with slotted spoon, place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

Notes:

*Sub with vegetable oil for dairy-free option

**Sub with vegetable stock for vegetarian option

***You can find pre-diced fresh squash found in produce section OR pre-diced frozen (Costco). Roasted squash can add more flavor. Cube, add to large mixing bowl, lightly coat with olive oil, season with garlic powder, onion powder, salt, and pepper. Place on cookie sheet and bake in oven at 350°F for 15-20 minutes.

Variations: If you want soup thicker, add instant mashed potatoes. Add a little at a time. If you want soup thinner, add more stock. If you want it creamier, add non-fat evaporated milk. Add a pinch of Cayenne pepper if you want a little heat

Curried Butternut Squash and Pear Soup - Jennifer Leen

This is great served as the first course at Thanksgiving. It's also a great fall soup when you just need a little coziness in your life.

Categories: Soups, Vegetarian, Vegan, Holiday Recipes

Ingredients:

• 2 lb. butternut squash
• 3 Tbsp. unsalted butter*
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger root
• 1 Tbsp. curry powder
• 1 tsp. salt
• 4 cups reduced sodium vegetable broth
• 2 firm ripe Bartlett pears, peeled, cored, and cut into 1" dice
• ½ cup half and half**

Instructions:

1. Preheat an oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the veggie broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
4. Use a hand blender in your pot or a bowl or pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Notes:

*May substitute with Earth balance or any vegan butter
**May substitute with vegan half and half or coconut milk
168.7 calories; 3.1 g protein; 27.6 g carbohydrates; 20.1 mg cholesterol; 887.7 mg sodium.

Yield:

8 servings

Caramelized Butternut Squash - Kathy Meyer

The butternut squash just melts in your mouth. Such a simple and delicious recipe.

Categories: Vegetarian, Vegan, Holiday Recipes, Side Dishes

Ingredients:

• 2 medium butternut squash
• 6 Tbsp. unsalted butter* 1/4 c. light brown sugar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Instructions:

1. Preheat oven to 400°F.
2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2" cubes and place them on a baking sheet.
3. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
4. Roast until the squash is tender and the glaze begins to caramelize, 45 to 55 minutes. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Notes:

*replace with Earth Balance for vegan

Yield:

6 servings

Roasted Fall Veggies - Jennifer Leen

This is one of my favorite sides to make for Thanksgiving, but I also enjoy it over farro or brown rice as a meal.

Categories: Vegan, Vegetarian, Side Dishes, Holiday Recipes

Ingredients:

• 1 medium butternut squash, peeled and cut into 1/2" cubes
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tart apple or pear, cut into 1/2" pieces
• 1 medium red or yellow onion, chopped
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. curry powder
• kosher salt and freshly cracked black pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Place chopped butternut squash, Brussels sprouts, cranberries, apple and onion in a large bowl.
3. In a small bowl, whisk oil, vinegar, brown sugar and curry powder. Pour over vegetable mixture and toss to evenly coat.
4. Spread veggie mixture on a large rimmed baking sheet. Roast for 45 minutes, gently stirring halfway through cooking time. Continue to roast until vegetables are tender and nicely browned.

Yield:

Serves 6

Five-Spice Roasted Carrots - Stuart Werner

This is a good Thanksgiving side dish.

Categories: Vegan, Holiday Recipes, Side Dishes

Ingredients:

• 6 Tbsp. olive oil
• 1 Tbsp. five-spice powder
• 2 garlic cloves, grated
• Kosher salt to taste
• 2 bunches carrots (about 2 lbs.), trimmed and scrubbed, halved lengthwise if large
• 1/4 cup unsalted, raw almonds
• 1/4 cup sliced chives (about 1 small bunch)
• 1 to 2 Tbsp. sherry vinegar
• 2 tsp. grated fresh ginger

Instructions:

1. Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425°F.
2. In large bowl, stir together 2 Tbsp. olive oil with the five-spice powder, garlic and 1 tsp. salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20-25 minutes, flipping halfway through.
3. While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7-8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

Yield:

6 servings

Hoppin' John - Jennifer Leen

This is a hearty meal that I cook regularly, but it is a must have for good luck on New Years Day. You won't miss the ham at all.

Categories: Vegan, Pasta / Rice / Grains, Holiday Recipes

Ingredients:

• 2 1/2 cups low-sodium vegetable broth
• 1 cup long grain rice
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 (15 oz.) cans black-eyed peas, rinsed and drained
• 1 tsp. Cajun seasoning
• dash of cayenne powder, to taste
• dash of Tobasco Sauce, to taste

Instructions:

1. Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Heat olive oil in a pot over medium-high heat. Saute onion and red bell pepper in hot oil until onion is translucent and peppers are softened, (5-7 minutes). Stir rice, black-eyed peas, and Cajun seasoning into onion and peppers, cover the pot with a lid, and cook until flavors blend, about 10 minutes.
3. Serve in bowls with a few dashes of Tobasco sauce for a little vinegary heat.

Yield:

6

Lentil Shepherd's Pie - Jennifer Leen

This is one of my all-time favorite hearty vegan recipes. I make it multiple times a year, but it usually comes out for a Thanksgiving or Christmas celebration too.

Categories: Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1 Tbsp. oil (olive, canola, vegetable)
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 16 oz. mushrooms, sliced
• 4 cloves garlic, minced
• 2 tsp. dried thyme leaves
• 1 1/2 cups brown or green lentils
• 3 cups vegetable broth
• 1 cup peas, fresh or frozen
• 2 Tbsp. soy sauce
• 1/4 cup BBQ sauce (check to make sure it's vegan)
• 1 recipe Vegan Garlic Mashed Potatoes

Instructions:

1. Preheat oven to 425°F (220°C).
2. Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
3. Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
4. Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
5. Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.

Yield:

8

Mushroom Wellington - Jennifer Leen and Kathy Meyer

This goes well with gravy, for serving. See Onion Gravy.

Categories: Vegan, Holiday Recipes

Ingredients:

• 16 oz. cremini mushroom
• 3 Tbsp. olive oil, divided, plus more as needed
• 1 onion, thinly sliced
• 1/4 cup vegetable broth
• 3 cloves garlic, minced
• 2 Tbsp. soy sauce
• 1 Tbsp. chopped fresh thyme
• 4 oz. spinach
• nonstick cooking spray, for greasing
• 1 sheet vegan puff pastry, sheet*
• flour, for rolling out puff pastry
• 2 medium potatoes, thinly sliced
• 1 Tbsp. non-dairy milk

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Add the mushrooms to a food processor** and pulse until crumbly, 10-12 times. Be careful not to over-process.
3. Heat 2 Tbsp. of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
4. Add the garlic and sauté for 3 minutes more, or until fragrant.
5. Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
6. Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
7. Add the spinach and sauté until wilted.
8. Grease an 18 x 13" baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
9. In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about 3/4" thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
10. Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
11. In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Poke air vents in the side of the Wellington.
12. Bake for 35-40 minutes. until golden brown and puffed.
13. Let rest for 10 minutes before cutting into thick slices.

Notes:

*Pepperidge Farm has a vegan puff pastry in the frozen section.

**A hand held chopper works really well too and prevents over processing.

Yield:

6

Vegan Garlic Mashed Potatoes - Jennifer Leen

This is good as a stand alone side dish or as the topping for Lentil Shepherd's Pie

Categories: Vegan, Vegetarian, Holiday Recipes, Side Dishes

Ingredients:

• 4 lbs. russet or Yukon gold potatoes, peeled and quartered
• 1 cup full-fat coconut milk (the kind in a can)
• 1 cup non-dairy milk (such as soy or almond)
• 6 cloves garlic, minced or pressed
• 1 1/2 - 2 1/2 tsp. salt (or to taste)

Instructions:

1. Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
2. In the meantime, in a medium saucepan combine coconut milk, non-dairy milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
3. Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the constancy you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or non-dairy milk until you reach the desired consistency. Season with salt to taste.

Yield:

8

Wild Rice Stuffed Acorn Squash - Jennifer Leen and Kathy Meyer

This is a great main course dish to serve at a plant-based Thanksgiving or Christmas dinner.

Categories: Vegan, Holiday Recipes

Ingredients:

• 1 acorn squash, halved and seeded
• 1/2 (6 ounce) package dry corn bread stuffing mix*
• 1 tsp. vegan butter
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/2 cup chopped fresh mushrooms
• 1/2 cup long grain and wild rice mix
• 1 sprig fresh sage, chopped
• 1 cup vegetable stock

Instructions:

1. Preheat an oven to 350°F (175°C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
2. Make the stuffing mix as instructed on the package, and set aside.
3. Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
4. Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Notes:

*Pepperidge Farm Herbed Seasoned Classic stuffing mix is vegan.

Yield:

4 servings