Fresh Cranberry Sauce
- 2C fresh cranberries
- 1 navel orange, cut into quarters – I cut out the white core and hard areas where the “navel” is
- 2T sugar
- Finely chop the cranberries in a food processor. Transfer to a small mixing bowl.
- Place orange quarters in a food processor and puree. The result should look like a pulpy orange juice. Add to the cranberries.
- Add sugar to the mixing bowl and mix well. Transfer to serving dish.
Best Ever Vegan Gravy
- 1 tablespoon olive oil
- 1 yellow onion , chopped (239 grams)
- 2 garlic cloves , minced (6 grams)
- 4 ounces mushrooms , sliced (1 cup loosely packed; 119 grams)
- 1 medium Yukon gold potato , cut into 1-inch chunks (4-6 ounces; 149 grams)
- 2 tablespoons tamari (gluten-free soy sauce; 29 grams)
- 1 cup water (8 ounces)
- 1/2 teaspoon fine sea salt (4 grams)
- 1/4 teaspoon black pepper
- Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
- Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
- Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
- Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a thin towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
- Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to 3-4 days in the fridge. It will thicken in the fridge, but will thin-out when reheated. You can always add an extra splash of water to thin it out even more, if needed, but don’t add the water until the gravy is warm first.
If you don’t find Yukon gold potatoes at the store, red potatoes would be the most similar substitute. Or, you could try using parsnips or turnips, too.
- 4 cups diced celery
- 2 cups boiling water
- ½ cup diced onions in
- ¾ cup margarine
- 4 qt. soft bread crumbs (1 long loaf white bread, cubed)
- 2½ tsp. salt
- 1½ tbsp. poultry seasoning (or sage and thyme to taste)
- ½ cup chopped blanched almonds
- Cook celery in boiling water in a covered saucepan for 15 min, drain, reserving liquid.
- Cook diced onions in margarine over low heat until golden.
- Mix bread crumbs, salt, poultry seasoning and blanched almond together.
- Add onions and margarine to the mixture, then celery. Mix thoroughly.
- Add liquid, bake in a moderate oven until brown.
- 1¾ cups warm water (105 to 115F)
- 1 Tbsp yeast
- ¼ cup granulated sugar
- 1 tablespoon salt
- 1 Tsp Flax Seed
- ¼ cup plant based margarine, softened or applesauce
- 6 cups flour, half all purpose, half whole wheat
1. Pour warm water into a large bowl of electric mixer (first rinsed well in hot water). If possible, check the temperature with the thermometer. The water should be warm, not hot, on the underpart of the wrist. Sprinkle yeast over water; add sugar and salt; stir to dissolve completely.
2. Add flax, margarine, and 3 cups of flour. With a wooden spoon or electric mixer at medium speed, beat very hard for 2 minutes, or until smooth. Gradually add 1 cup four, beating hard after each addition. Using your hands, work the remaining 2 cups of flour into dough. Continue working dough, with hands, until smooth and elastic.
3. Brush top of dough with melted butter; cover with a double thickness of plastic wrap or a damp towel. Let dough rise in the refrigerator for at least 2 hours, or until double in bulk.
4. Punch down dough (photo d), and refrigerate. Store in the refrigerator for 1 to 3 days, punching it down once a day. Shape as desired and bake.
Totally Awesome Turkey Loaf
- 3 cups water
- 1/8 cup onion powder
- 2 Tbsp olive oil, divided
- 1/8 cup McKay’s chicken style seasoning,
- vegan special
- 1 Tbsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp Bakon hickory style seasoning
- 1 tsp salt, or to taste
- 1 cup Leahey chicken style gravy powder,
- 4 cups Butler soy curls
- 2 cups oats
- 1/4 cup flaxseed, ground
- Parchment paper
- Aluminum foil
- Preheat the oven to 350 degrees.
- Rehydrate soy curls. Drain and remove all water. Add soy curls and all ingredients to a food processor, leaving 1 tablespoon of oil, and process until smooth.
- On the countertop place a large piece of aluminum foil, sometimes I double this for two pieces for extra stability, and then place a large piece of parchment over top and coat with the remaining oil.
- Pour ingredients over parchment paper.
- Center evenly in a roll and take one side of the parchment paper and place over the loaf mix to make a roll. Then do the aluminum foil in the same manner. Make sure to twist the ends like a piece of taffy would be rolled and place on a cookie sheet and bake for 45-60 minutes.
- Remove from the oven and let sit until cool.
- Place in the refrigerator overnight. Remove paper and aluminum foil, slice and serve.
- 1 C. oatmeal
- 1/2 C. whole wheat pastry flour
- 1/2 C. margarine or applesauce
- 1 C. date sugar
- 1/2 tsp. salt
- 1 can whole cranberry sauce
- Mix -and lightly pack 1/2 mixture into an oiled pan (8”x8’*).
- Cover with cranberry sauce.
- Cover with remaining oat mixture pushing down well.
- Bake at 350°F. for 30-40 minutes
Angela’s Creamy Mushroom, Green Bean and Wild Rice Casserole
For the Casserole
- 1 cup uncooked wild rice blend
- 1 batch Cashew Sour Cream, see recipe below
- 2 tablespoons extra virgin olive oil
- 2 pounds cremini mushrooms, sliced
- 1 ½ cups chopped (1-inch pieces) green beans
- 6 medium garlic cloves, minced (2½ tablespoons)
- ¼ cup low sodium tamari, or coconut aminos for soy-free
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper, optional
- ½ cup vegetable broth
- 1½ tablespoons apple cider vinegar
- ½ cup panko breadcrumbs or sliced almonds
- salt & pepper, to taste
For the Cashew Sour Cream
- 1½ cups raw cashews
- ¾ cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon fine sea salt, to taste
Cashew Sour Cream
- Place the cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. Alternatively, you can soak them in room-temperature water for 8 hours or up to overnight.
- Transfer the drained cashews to a high-speed blender and add the water, lemon juice, apple cider vinegar, and salt. Blend on high until smooth, stopping to scrape down the sides of the blender as needed. You can also add a splash more water if necessary to help blend. Set aside.
- Cook the rice according to the package directions then drain and set aside.
- Preheat the oven to 400°F then lightly grease an 8×12-inch or 9×13-inch casserole dish.
- In a large (5-quart/5 L) pot, place the oil, mushrooms, green beans, garlic, tamari (or coconut aminos), smoked paprika, and cayenne pepper. Stir well to combine. Set heat to medium-high and saute, uncovered, stirring occasionally, for up to 10-12 minutes. The mixture should be simmering rapidly once the mushrooms start to release their liquid. There will still be a lot of liquid (1 cup or so) left in the pot, but we want this, as it form the base of the sauce.
- To the pot, add the Cashew Sour Cream, broth, and the cooked drained wild rice blend. Stir to combine, season with vinegar, salt and pepper, to taste. Remove from heat. The mixture will look very soup and liquidy, but it will thicken in the oven.
- Transfer the mixture to prepared casserole dish using a large spoon or spatula and even out the top. Sprinkle with panko breadcrumbs (or sliced almonds). Bake, uncovered, for 20-25 minutes, until lightly golden, bubbling and heated through. Serve and enjoy!
Yams and Apricot Bake
- 2 lbs yams (6 medium)
- ½ Cup orange juice
- ½ Cup apricot nectar
- ⅓ Cup honey and molasses
- 1 Tbsp cornstarch
- 1 tsp salt
- ¼ tsp orange peel-grated
- Cook yams @ 350 F until yams give to firm pressure. (30-45 minutes)
- In a saucepan, combine and heat orange juice, honey, and molasses.
- Dissolve cornstarch in a little water, stir into honey, then add salt and orange peel.
- Pour over yams and bake @ 350 F for 1 hour basting with orange juice.
Pacificka Coleslaw with Lime Dressing
- 3 cups sliced purple cabbage
- 3 cups grated carrot
- 2 tablespoons chopped
- Italian parsley
- garnish: 2 tablespoons
- coconut flakes
- Lime Dressing
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 4 tablespoons lime juice (around 2 limes)
- 1 tablespoon liquid honey
- Use the slicing attachment of your food processor to slice the cabbage, and your grating attachment to grate the carrot (or use your knife and a hand grater).
- Add to serving platter.
- Add Italian parsley.
- Combine all dressing ingredients in a small bowl and drizzle over the top.
- Garnish with coconut flakes.