Cranberry Sauce

 Cranberry Sauce

 Recipe By: Michael LaCharite

 Yield: 2 Cups

 Ingredients:

 2 cups Cranberries, fresh
 1/2 cup Orange Juice, fresh pressed
 1 tablespoon Orange zest
 2 tablespoons Maple Syrup

 Directions:

 1. Bring cranberries, orange juice, and orange zest to a boil in a saucepan. Reduce the heat to medium-low and simmer for 5-10 minutes, or until the cranberries have popped and are soft but not mushy.

 2. Turn off heat and stir in the maple syrup. Chill. Can be made in advance.

Pecan Pie with Oatmeal

Pecan Pie with Oatmeal


2 eggs , lightly beaten
1 cup sugar
1 stick butter
3/4 cup dark Karo syrup
1/2 cup milk
3/4 cup oatmeal
1 frozen pie shell
1 package pecan halves

Procedure
Pre-heat oven to 350°. Mix all incidents in a bowl. Pour into unbaked 9" pie shell. Top with pecan halves. Bake 50-55 minutes or until cooked through. Top with fresh whipped cream.

Servings: 6
Degree of Difficulty: Easy
Oven Temperature: 350°F
Cooking Time: 50 minutes

The Best Vegan Mashed Potatoes

THE BEST VEGAN MASHED POTATOES
Prep time Cook time Total time
10 mins 30 mins 40 mins
Ingredients
6-8 medium yukon gold potatoes (if large, cut in half)*
1.5 tsp sea salt,
5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)* 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
1/4 cup fresh chives for topping
Instructions
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium- high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.

While the potatoes are cooking, chop up your chives and measure your butter.

Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to
evaporate any additional water. Then transfer to a large mixing bowl.

Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using
a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the
method I prefer as I don’t own a potato masher. I just make sure not to overmix.

Add in butter, garlic, salt and stir to combine. Taste and adjust seasonings as needed.

Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers
will keep in the fridge covered for up to a few days.

Notes
*Use organic potatoes if possible, especially since you leave the skin on.
*To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.
Nutrition Information
Serving size: 1/4 recipe Calories: 232 Fat: 8.4g Saturated fat: 2.7g Carbohydrates: 37g Sugar: 3g Sodium: 900mg Fiber: 6.2g Protein: 3.3g

Vegan Creamy Pumpkin Soup

Vegan Creamy Pumpkin Soup {Gluten-Free}
Author: Vicky Berman


Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 3
A creamy and vegan pumpkin soup recipe sprinkled with almonds and fresh rosemary. Simply delicious and healthy too.

Ingredients
1 tablespoon olive oil ( optional)
 1⁄2 onion, diced
1⁄2 pumpkin, peeled and cubed
4 cloves garlic, minced
1 tablespoon fresh rosemary, diced 4-5 cups vegetable broth
1⁄2-1 cup coconut milk

Instructions:
Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.

Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.

Puree soup in a blender (in batches) and return to the pot.

Add coconut milk and simmer for another minute or two.

Carrot Rice Loaf

( gluten free, oil free )

1 onion, chopped

2 cups carrots, grated

2 cups steamed brown rice

1/2 cup nuts, finely chopped  ( I used almonds )

1/2 cup flaxseed meal or bread crumbs

1-2 cloves garlic, minced

1/2 teaspoon thyme

1 teaspoon sage

1 teaspoon salt, or to taste

1/4 cup organic barbecue sauce  ( optional, omit 1/4 cup of milk or water )

1 cups water or use soy or nut milk

paprika for sprinkling on the top

Combine all ingredients together in a mixing bowl.  Mix well.  Place in a 9 X 11 baking dish and sprinkle with paprika.  Bake at 350º for 45 minutes.  

                 Crock-pot Pumpkin Chowder with Corn

(serves 4)

4 c. water

2 med. potatoes, cubed

2 cloves garlic (chopped fine) or 1 tsp. minced garlic

1 large onion, chopped

1 1/4 c. frozen corn kernels

3 thyme sprigs (optional) (or 1 tsp.dried thyme)

2 tbs. Nutrispice

1 red pepper cored & chopped in small pieces

Cayenne pepper to taste (optional)

1 c.unsweetened, no flavor nut or soy milk

1 tbs. LaChoy soy sauce or Braggs liquid amino's

1 can unsweetened pumpkin

salt to taste

Add all ingredients into a crock pot....

Stir together & cook on low for 6-8 hrs...(or on high for 4 hrs)  (Remember to do this in the morning....)

If using fresh Thyme, remove the stems....

Mix thoroughly...(If you like a thicker soup, puree half the ingredients & return to the pot)

Stir well to mix..(If cooking on the stove top, bring to a full boil until the vegetables are tender)

Add salt & more nutrispice or  dried thyme to taste if needed

Garnish with pumpkin seeds (optional) and serve with a slice of 100% whole wheat or multi-grain bread...

.

                                                                                                      Enjoy!!

                                                          copied from Cheryl Farley's "Wellness"

Thai  Crunch Salad

4 cups chopped Napa cabbage

1 c. prepared shredded carrots

1 c. red bell pepper thinly sliced into bite-sized pieces

1 small English cucumber halved length-wise , seeded & thinly sliced

1 c. cooked & shelled edamame

2 med. scallions, thinly sliced

1/2 cup loosely packed chopped fresh cilantro

                                                                      

                                                    Peanut Dressing

                                       

                                         1/4 c. peanut butter

                                          2 tbs. unseasoned rice vinegar

                                         2 tbs. fresh lime juice (from 1 lime)

                                         3 tbs.vegetable oil

                                         1 tbs. soy sauce

                                         2 tbs. honey 

                                         2 garlic cloves roughly chopped

                                         1-inch square piece of fresh ginger, roughly chopped

                                          1 tsp. salt

                                          1 tbs. Asian chili sauce

For the dressing combine all the ingredients in a blender and process until completely smooth....

Refrigerate until ready to serve...

For the salad, combine all of the ingredients in a large bowl and toss to combine...If serving right away, drizzle the peanut dressing

over the top & toss; Otherwise serve the dressing on the side so the salad doesn't get soggy....   Enjoy!!

Spontaneous Couscous  (from Food Network)

1 tsp. olive oil

1 garlic clove minced

1 c. chopped onion

1/2 c. frozen corn

1/2 c. chopped tomatoes

1/4 c. couscous

1/2 c. water

1 tsp. parsley (chopped)

1/4 tsp. chili powder

Saute garlic & onion in oil on med/low heat for 10 min. or until onions are slightly browned, stirring occasionally...

Add corn, tomatoes, water & couscous....

Cover & cook on low heat for 5-8 min. until all water is absorbed & couscous is soft....

Add parsley & chili powder & salt & pepper to taste...

Enjoy!!

                                                  submitted by Janet Libby