Roasted Cranberry-Apple Relish

ROASTED CRANBERRY-APPLE RELISH

This make-ahead dish is both easy and delicious. You'll never go back to canned cranberry sauce again!

2 cups fresh cranberries

2 cups Granny Smith apples, coarsely chopped

3/4 cup Sucanat

1/3 cup water

2 tablespoons ground cinnamon

2 teaspoons pumpkin pie spice

1 teaspoon freshly ground pepper melange with whole allspice

Preheat oven to 350. Combine all ingredients in a bowl, coating fruit thoroughly. Pour mixture into a rimmed 13x9 baking sheet. Bake for 40 minutes. Refrigerate overnight in a covered dish. Serve chilled.

You can also add 1/2 cup of pecans, walnuts or sliced almonds for a bit of crunch.

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Vegan Rice Stuffing

VEGAN RICE STUFFING

This is a long-time favorite dish that makes a great impression on the Thanksgiving menu. Stuff pumpkin, acorn or butternut squash instead of a Turkey for a vegan feast to suit any crowd.

1 16-ounce package Lundberg Countrywild rice blend, or 2 cups brown basmati rice mixed with 1/2 cup wild rice

1 32-ounce box Imagine Organic Vegetable Broth

3 stalks celery, chopped

2 cups brown mushrooms, sliced

1 yellow onion, chopped

3 green onions, chopped

2 tablespoons fresh sage, minced

2 teaspoons dried rosemary

1 teaspoon dried thyme

1 teaspoon dried ground savory

salt and pepper to taste

2 Gardein Chick'n filets, diced

1 tube Gimmie Lean vegan sausage, crumbled

Preheat oven to 350. Coat a 13x9 casserole dish with olive oil non-stick spray.

In a large skillet, saute onions, celery spices, Gardein chick'n, and Gimmie Lean sausage until onions are transparent. Add to rice mixture. Pour into greased 13x9 pan. Pour vegetable broth over mixture, making sure to cover rice completely.

Cover pan with foil. Bake at 350 for 1 hour, or until rice is thoroughly cooked.

Serve inside the cavity of your choice of baked squash.

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Vegan Three-Bean Chili

VEGAN THREE-BEAN CHILI

Serve this up over rice, cornbread or with crackers for a warming meal on a cold night!

1 cup EACH Red beans, pinto beans, and black beans, washed, soaked overnight, rinsed and drained

1 package Yves Meatless Ground Round

1 tablespoon extra virgin olive oil

2 large yellow onions (NOT sweet), chopped

1 large poblano pepper, chopped

5 cloves garlic, minced

1 16-ounce can diced tomatoes

5 tablespoons chili powder

2 teaspoons Mexican oregano

Bring bean mixture to a boil with enough water to cover. Add tomatoes, chili powder and Yves Meatless Ground Round, reduce heat to medium and simmer. In a frying pan, heat olive oil on high. Add onions, pepper, garlic and Mexican oregano. Saute until onion is transparent. Add to chili. Continue to simmer over low heat for 1 hour.

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Raw Kale Salad

RAW KALE SALAD

1 bunch kale

1/2 cup chopped walnuts

1/4 cup dried cranberries

1/4 cup golden raisins

2 tablespoons lemon juice

2 tablespoons walnut oil

Pink Himalayan salt and fresh ground pepper to taste

Clean and de-stem kale, rolling lengthwise. Chiffonade the kale into tiny slivers. Place kale in large bowl, adding lemon juice, walnut oil, salt and pepper. Massage the wet ingredients into the kale thoroughly until the kale becomes tender and limp. Add remaining ingredients and serve. Makes 4 servings.

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Pear-Apple Tarty Juice

PEAR-APPLE TARTY JUICE

4 small green apples

1 Bartlett pear

1 cup fresh cranberries

1 lime, peeled

1" peeled ginger

Juice and enjoy!

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HAPPY WORLD VEGAN DAY!

HAPPY WORLD VEGAN DAY!

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Pink Lady Punch

PINK LADY PUNCH

1 cup cranberries

2 Pink Lady apples

1/4 fresh pineapple

2" peeled ginger

Juice and enjoy!

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Berry Mintalicious Juice

BERRY MINTALICIOUS JUICE

2 cups strawberries

2 cups blueberries

1 Granny Smith Apple

20 mint leaves

1" peeled ginger

Juice and enjoy!

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Creole Okra Gumbo

CREOLE OKRA GUMBO

2 cups fresh or frozen okra, cut into bite-sized pieces

1 15oz can organic stewed tomatoes

2 cups whole kernel corn, fresh or frozen

1 medium yellow onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons soy flour

1 cup water

Cajun/Creole Seasoning to taste**

In a medium dutch oven, combine oil and soy flour over medium high heat, stirring constantly until mixture thickens and is a caramel color. Add onions and garlic, continuing to stir mixture, approximately 5 minutes. Add remaining ingredients, reduce heat and simmer for 10 minutes or until okra is tender, but not slimy.

Add a few dashes of Tabasco for extra heat. Serve over rice.

** I recommend Tony Cachere's or Slap Ya Mama.

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Berry-Pineapple Sweetie Juice

BERRY-PINEAPPLE SWEETIE JUICE


1 cup blueberries
1 cup blackberries
1 cup raspberries
1 red apple
1/4 fresh pineapple

1" peeled ginger

10 mint leaves

Juice and enjoy!

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Jacqui's Creole Chick'n

JACQUI'S CREOLE CHICK'N:

• 2 strips Morningstar Farms Veggie Bacon
• 1 Spanish onion, chopped
• 1/2 green bell pepper, chopped
• 1 celery stalk, sliced
• 1 green onion, chopped
• 1 clove garlic, minced
• 1 can Rotele Tomatoes
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 package Gardein Chick'n, cubed
• 3 TBP Olive Oil

In a large skillet, brown onions, bacon, bell pepper, celery, garlic and bay leaf. Add chick'n, stirring and cooking until chick'n is heated thoroughly. Add Rotele, Worcestershire sauce, Tabasco, salt and pepper. Reduce heat and simmer for 20 minutes, stirring to prevent sticking. During the last 5 minutes of cooking, stir in green onions. Remove bay leaf. Serve over rice.

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Thai Curry Chick'n Salad

Thai Curry Chick'n* Salad

1 package Gardein chick'n, cubed

1/2 cup green onions, chopped

3 cloves garlic, minced

1/4 cup Tamari sauce, or Teriyaki sauce

2 TBP rice wine vinegar

1/2 TBP yellow curry paste

1/2 TSP grated fresh ginger

2 TBP vegetable oil

1/2 cup dry roasted peanuts

Salad:

8 cups salad greans

1 cup raw sugar snap peas, cut into bite-sized pieces

1 small red bell pepper, chopped

Roasted pepper rice wine vinegar

In a gallon-sized baggie, combine green onions, garlic, Tamari, vinegar, curry, and ginger. Add chick'n, making sure to cover it with sauce. Marinate overnight.

Heat vegetable oil in wok or skillet over high heat. Add marinated chick'n and sauce, stir frying only long enough to cook chicken completely. Add peanuts, continuing to stir for 1 minute. Remove from heat.

Layer salad ingredients, drizzling with roasted pepper flavor rice wine vinegar. Top with chick'n. 

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