Holiday Recipes

Nutty Date Cookies

Recipe: Nutty Date Cookies Summary: Makes 24 cookies  Ingredients 2 cups pitted dates, packed 1/2 cup water 1 tbsp. lemon juice 1/2 cup sunflower or safflower oil 1/4 cup soymilk 1 tsp. vanilla 1 tbsp. ground flaxseed 1 cup whole wheat flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup walnut halves (3.5 oz/100 g) Instructions Preheat the oven to 325F. In a small saucepan… Read More »Nutty Date Cookies

Quinoa Stuffing for Baked Squash

In some families or groups of friends, getting together to cook is one of the best parts of a celebration. Enjoy this stuffed, baked squash and gravy with the people you love.  Recipes are from the new Cooking Vegan by Vesanto Melina and chef Joseph Forest, The Book Publishing Co, 2012 (in Canada Cooking Vegetarian by chef Joseph Forest and Vesanto Melina, Harper Collins, 2013). Websites  http://www.josephforest.com and www.nutrispeak.com. Quinoa… Read More »Quinoa Stuffing for Baked Squash

Chocolate Mint Nut Bars

Recipe: “Give Guilt the Shake” Shake Summary: Love chocolate? Here’s a treat that’s bursting with nutrition. If you use almonds and almond butter, it also provides a source of calcium. For a zinc-rich treat, make it with cashews and cashew butter. For omega-3 fatty acids, try walnuts plus nut butter. For economy, try peanuts and peanut butter. Rice syrup is an excellent choice for this recipe because of its thickness;… Read More »Chocolate Mint Nut Bars

Kale Salad with Orange Ginger Dressing

Recipe: Kale Salad with Orange Ginger Dressing Summary: Makes 4-6 servings  Ingredients Dressing: 1 cup orange juice 2 Tbsp minced fresh ginger 2 tsp sesame oil (optional) 2 Tbsp sesame tahini 2 Tbsp miso 2 Tbsp cider vinegar 2 Tbsp Bragg’s or tamari 4 dates, pitted, soaked cayenne or black pepper, to taste Salad: 1 bunch kale, de-stemmed and thinly sliced 1 cup thinly sliced red cabbage 1 to 2… Read More »Kale Salad with Orange Ginger Dressing

Warm Red Cider

Recipe: Warm Red Cider Summary: Makes 3 3/4 cups  Ingredients 2 cups apple juice 2 cups cranberry cocktail 2 sticks cinnamon 5 whole cloves Instructions In saucepan, combine juices, cinnamon and cloves. Bring just to a boil, reduce heat and simmer for 5 minutes. Serve warm. Cooking time: 5 minute(s) Diet type: Vegan Number of servings (yield): 3 Culinary tradition: USA (General) Copyright © Vesanto Melina and Joseph Forest, from… Read More »Warm Red Cider

Fudgesicles

Recipe: Fudgesicles Summary: Makes 6 popsicles (depending on size of mold) Ingredients 2/3 cup fortified chocolate soymilk 8 oz (1 cup) firm silken tofu 2 tbsp cocoa or carob powder 1/4 cup pure maple syrup Instructions Place all ingredients in a blender and puree for 1 to 2 minutes until smooth. Pour into popsicle molds. Freeze until solid. (Popsicles take about 4 hours to freeze, however, the exact time will… Read More »Fudgesicles

Sesame Tahini Dressing

Recipe: Sesame Tahini Dressing Summary: This tasty, zesty dressing is a favorite on salads, baked potato, or steamed broccoli. Ingredients  1/2 cup tahini 1/4 cup lemon juice 1 tsp Dijon mustard 1 clove garlic, chopped 2 Tbsp tamari 1/2 tsp pepper (or to taste) 1 /2 cup water Instructions Combine ingredients in a blender and blend until smooth. This with a little added water if desired. Diet type: Vegan Culinary… Read More »Sesame Tahini Dressing

Kale and Red Pepper Holly Ring

Recipe: Kale and Red Pepper Holly Ring Summary: Makes about 4 servings  Ingredients 6 cups thinly sliced kale greens 1/4 cup diced sweet red pepper 2 tbsp flaxseed oil or olive oil 1 tbsp balsamic vinegar 1 tbsp tamari or soy sauce Instructions Fold kale leaves in half lengthwise and remove the rib. Then slice thinly. Place kale in steamer, sprinkle with red pepper. Cover and steam over medium-high heat… Read More »Kale and Red Pepper Holly Ring

Shepherd’s Pie

Recipe: Shepherd’s Pie  Summary: Makes 8 servings of 1-1/4 cups.  Ingredients for Potato Topping 8 large russet potatoes, peeled (4 lbs/1.8 kg purchased) 3-4 tbsp olive oil 1/2 cup fortified soymilk or rice milk 1/2 tsp salt 1/4 tsp white or black pepper Preparation time: 3 minute(s) Cooking time: 3 minute(s) Ingredients for Base 12 oz Yves Veggie Ground Round (2 packages) 2-2/3 c diced onion 6 cloves garlic, minced 1-1/2 c… Read More »Shepherd’s Pie

Stuffed Squash (Quinoa and Rice Stuffing)

Recipe: Stuffing Summary: Makes 5 hearty servings  Ingredients 2 cups water 1 large onion, chopped 1/2 cup white basmati rice, rinsed and drained 1/2 cup quinoa, rinsed well and drained 1 cup corn kernels (fresh, canned, or thawed frozen) 1/2 cup chopped walnuts (optional) 1/2 cup chopped sun-dried tomatoes packed in oil, drained 1/4 cup chopped fresh parsley 1 Tbsp olive oil (optional) 1 tsp dried basil 1/2 tsp dried… Read More »Stuffed Squash (Quinoa and Rice Stuffing)