Ingredients: 1 package fresh cranberries 1 apple, cored and chunked 1 orange, deseeded and chunked (with skin) 2 cups dates or date pieces Directions: In a large food processor, place about one cup of dates and process until small bits. Repeat until all are finely chopped. Do the same with the remaining ingredients* Mix all … Continue reading Cranberry Sauce
Chicken Style Gravy
Ingredients 4 ½ cup water ½ cup cashews ¼ cup cornstarch 2 Tbs chicken style seasoning 1 ½ tsp onion powder 1 tsp salt Directions: Combine all ingredients in blender Blend on high until creamy Put in sauce pan on stove and bring to boil, stirring constantly to avoid burning/clumping
Stuffed Pumpkin
Ingredients 8 cups bread cubes 1 ½ cup chopped celery 1 onion 2 cups water 2 tsp chicken style seasoning ½ tsp marjoram ½ tsp thyme ½ tsp Italian seasoning ½ tsp oregano 1-2 cups chicken style gravy 1 cup nuts (optional) 1 Pumpkin hollowed out (optional) Directions: Sauté celery and onion in small amount … Continue reading Stuffed Pumpkin
Brown Gravy
Ingredients: 4 ½ cups water ½ cup cashews ¼ cup cornstarch (can add more or less depending on desired consistency) 3 Tbs soy sauce (or liquid aminos) 1 Tbs onion powder ½ tsp salt Directions: Blend all ingredients until creamy Bring to boil over medium heat, stirring constantly to prevent lumping/burning Once boiling, remove from … Continue reading Brown Gravy
Mashed potatoes
Ingredients: 8 red or yellow potatoes, pealed and cubed 1 Tbs earth balance margarine salt (to taste) Soy milk Directions: Bring potatoes and 1-2 tsp salt to a boil and cook until soft Drain water Using egg beater, mash potatoes adding soymilk and margarine until desired consistency Add additional salt to taste
Artichoke Spinach Dip
From: Plant-Powered Families by Dreena Burton Ingredients: ¾ cup raw cashews unsoaked 1-2 medium large cloves sliced or quartered to taste ¾ teaspoon salt ¾ plain almond milk 2 ½ -3 tablespoons freshly squeezed lemon 2 cups of thawed or canned artichoke hearts 2 loosely packed cups fresh spinach leaves Directions: In the blender blend … Continue reading Artichoke Spinach Dip
Taco Fiesta Potato Crisps
Adapted from ohsheglows.com Ingredients: 2 russet potatoes unpeeled and sliced into ¼ inch rounds 1 tablespoon olive oil Recipe for Walnut Taco Meat Recipe for So Very Sour Cream ½ to ¾ cup salsa 2 to 3 green onions thinly sliced Directions: Make the potato crisps: preheat oven to 425 F line a large rimmed … Continue reading Taco Fiesta Potato Crisps
Walnut Taco Meat
Ingredients: 1 cup of walnuts toasted if preferred 1 tablespoon of olive oil ½ teaspoon of ground cumin ¼ teaspoon of fine grain sea salt ⅛ teaspoon of cayenne pepper Directions: Make the walnut taco meat in a food processor. Combine the walnuts, oil, cumin, salt and cayenne and process into a fine crumble.
So Very Sour Cream
From: Vegan Holiday Cookbook by Isa Moskowitz Ingredients: 1 cup raw cashews, soaked in water for at least 2 hours and drained 1 (14-ounce) can of coconut milk ½ cup fresh lemon juice ¼ cup refined coconut oil, melted ½ teaspoon onion powder Big pinch of salt Directions: In a blender, puree all the ingredients … Continue reading So Very Sour Cream
Coleslaw in Peppers
From: Give Them Something Better Ingredients: 4 cups cabbage, shredded ¼ cup carrot, grated ⅓ cup soy mayonnaise 2 tablespoons lemon juice 2 tablespoons green onion finely minced 1 tablespoon sugar ¼ teaspoon salt (or to taste) Directions: Combine cabbage & carrots in a large bowl. Mix together remaining ingredients in a medium bowl. Pour … Continue reading Coleslaw in Peppers
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