Rose Water Spiked Plum Sorbet

About 2 1/2 lbs. fresh juicy plums
1-1 1/2 cup sugar
1 banana (optional)
1/4-1/2 tsp rose water

This recipe completely depends on the ripeness and flavor of the plums, so use only the freshest, ripest plums you can find.

Using a sieve or colander lined with cheesecloth set over a saucepan, press juice and some pulp out of plums into the pan. Only pits and skin should be leftover-squeeze out as much good stuff as possible. If adding banana, mash it into the plum puree at this point. Banana will add sweetness, and offset any bitterness from the plums. Don't worry, if your plums are flavorful, the banana will not be a dominant flavor in the final product. Add sugar to taste, starting with 1/2 cup. The puree should retain it's tartness, but very sweet at the same time. Too little sugar will result in a solid frozen block of plum puree. The appropriate amount of sugar will create a fluffy, ice-cream-like texture.

Heat the plum puree until the sugar is fully dissolved and the edges start to foam. Avoid boiling, as it would change the fresh flavor of the fruit. Stir in rose water to taste, again starting with only a small amount. Rose water is stronger than you may think, and it should not overpower the flavor of the plums.

When satisfied with the puree, pour into ice cream maker and follow the directions of the ice cream maker to churn. Can be saved in freezer for up to two weeks, but may need a bit of thawing before serving if it has been stored in the freezer for more than 24 hours.

Pasta Chips

These could also be referred to as fried pasta or puffed pasta, but those seem misleading to me. The first because "fried pasta" is generally still a cooked pasta texture; maybe slightly crispy, but still limp. This pasta seems to not be quite as puffed as "puffed pasta" implies, but it does puff when fried slightly.



1 lb. penne, rigatoni, macaroni, or other hollow pasta
salt
1-3 cups corn, canola, or peanut oil for frying
seasonings*

Boil pasta in salted water until tender.

Dehydrate in dryer for several hours at about 130˚F until fairly dry, but not completely hard.

Deep fry in oil (heated over low to medium heat), until pasta puffs, and turns golden.

Remove from oil, and toss with seasonings*


* Any spice combination will likely work quite well on this pasta. I've tried an Italian mixture (rosemary, thyme, and tarragon) and a chili mixture (chili powder, onion powder, garlic powder, cumin). Also, dehydrated cheese powders, marinara sauces, or other sauces are great seasonings.

Groundnut Stew

From Sunday's At Moosewood Restaurant:

2 cups chopped onions
2 tbsp peanut oil
1/2 tsp cayenne or ground dried chiles
1 tsp pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes
3 cups tomato juice
1 cup apple juice
1 tsp salt
1 tsp grated fresh ginger root
1 tbsp chopped fresh cilantro (optional)
2 chopped tomatoes
2 cups chopped okra
1/2 cup peanut butter

Sauté onions in oil for about 10 minutes. Stir in the cayenne and garlic. Sauté for a couple more minutes. Add the cabbage and sweet potatoes, and sauté, covered, for a few more minutes. Mix in juices, salt, ginger, cilantro, and tomatoes. Cover and simmer or about 15 minutes, until sweet potatoes are tender. Add okra and simmer for 5 more minutes. Stir in the peanut butter, turn heat to lowest setting, and simmer until ready to serve. Add more juice or water if stew is too thick.

Best Breakfast "Shake"

1 ripe banana
1-2 tbsp cocoa powder (or even 3, if you want a super dark chocolaty shake)
1 tsp honey
1/8 tsp vanilla
1 cup ice cubes
1/2 cup milk (or milk substitute)
optional: 1 tbsp peanut butter, coconut butter, or other nut butter

Toss all ingredients into blender. Blend until smooth. Serves one.

Coconut Milk Yogurt

Despite the complicated-looking procedure, yogurt making is really quite simple, once you get the hang of it. It will naturally be thinner than store-bought yogurt, but this can be solved by draining the yogurt in a cheesecloth.


Ingredients:

1 can (about 15 oz.) coconut cream

1 can (again, about 15 oz.) coconut milk

1/2 cup milk or water (if making a vegan recipe)

1 tbsp yogurt or coconut milk yogurt, or appropriate cultures



Combine first three ingredients in large saucepan. Heat to 180˚F. Let the milk mixture cool to about 110˚F before mixing in the yogurt or cultures. While milk is cooling, prepare warm spot for yogurt to grow in (it should stay above about 90˚F for at least 8 hours, but if this isn't possible, keep it as warm as you can). A cooler with hot water and towels is what I usually use, and I have never had my yogurt not work. The water should be about 130˚ or 140˚, hot, but not boiling. Other options include crock pots, food dehydrators, or heated rooms. When milk has cooled to about 110˚F, stir in the yogurt or cultures. Pour into glass jar or container, and place in heated area for about 12-24 hours, depending on how thick you want your yogurt. For some reason that I cannot explain, coconut milk yogurt usually develops an egg-white-like layer. This can be dealt with by letting the yogurt drain in a towel or cheesecloth for a few hours. Eat the yogurt plain, or with honey or fruit. Yogurt can be stored in airtight container in fridge for several weeks.

Spinach Tortillas

It's easy to vary the spices in these tortillas. Spinach goes with many spices, including italian spices, curry spices, and even nutmeg! Just make sure not to overdo the spices, if you stray from the ones listed in this recipe. Tortillas are meant to be a base for other foods, so too much flavor can be overwhelming. (On the other hand, if you feel like serving your tortillas plain, go all out on the spices! But keep in mind that even in this situation there is such a thing as too much.)

Ingredients:
1 tbsp olive oil
2 cups chopped spinach
1/4 cup water
1/4 tsp garlic powder
1 tsp dried basil
1/4 tsp oregano
2 cups white flour (or 1 1/2 white and 1/2 whole wheat)
1/2 tsp baking powder
1/2 tsp salt
1/3 cup lard, shortening, or butter (or a combination)

Over medium-high heat, sauté spinach in olive oil. When it begins to wilt, add water and spices, and cook for 5 more minutes, or until spinach is very soft and wilted. In medium bowl, combine flour, baking powder, and salt. Work in lard, shortening, or butter with pastry cutter or fingers, like for a pie crust. When flour/fat mixture has a crumbly texture, pour in warm spinach mixture, and combine until dough is a cohesive mass. Knead slightly, adding flour if dough seems too sticky to roll out. Break the dough into 8 dough balls, and coat outsides with flour, if still a bit sticky. Working with one dough ball at a time, roll tortillas out on a floured surface, as thin as possible, rolling from the middle to the edges, to form a round tortilla. Cook each tortilla over medium heat on a dry skillet, waiting until pockets of dough puff up, and then flipping the tortilla. Serve hot, or save in a sealed bag, between paper towels to retain softness and prevent condensation.

Vegetarian Thanksgiving! Compliments of Michelle Monk

Vegetarian Thanksgiving (Vegan Friendly!)
Your premier source for a great meatless Thanksgiving!

Create mix-and match menus (all recipes are vegan or have vegan options) from the following options. Remember Thanksgiving's roots as a festival meant to give thanks for the abundance of the harvest. Enjoy, share the blessings, and spare the turkeys! 




SEASONAL SALADS
Jicama Coleslaw
Jerusalem Artichoke Salad


MAIN DISH OPTIONS
Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
"Three Sisters" Stew
Pueblo Corn Pie


STUFFINGS, UNSTUFFED
Walnut-Apple Stuffing
Old-Fashioned Potato-Bread Stuffing
Sourdough Stuffing with Pine Nuts and Raisins


SIDE DISHES
Wine and Honey-Glazed Brussels Sprouts
Baked Sweet Potatoes and Apples
Maple and Tarragon Sweet Potatoes
Scalloped Corn
Glazed Baked Onions
Cranberry-Apple Relish
Cranberry Chutney


DESSERTS
Easy Vegan Pumpkin or Squash Pie
Pear and Apple Crumble






JICAMA COLESLAW WITH CITRUS DRESSING

8 to 10 servings


Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can't find it, substitute crisp white turnip.


3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 scallions, sliced

Dressing:
1/2 cup organic plain low-fat yogurt or soy yogurt
2 teaspoons prepared mustard
1 teaspoon honey or maple syrup
Juice of 1/2 orange
Juice of 1/2 lime
Freshly ground pepper to taste

Combine the cabbages, jicama, and scallions in a bowl and toss together. 

Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed. 






JERUSALEM ARTICHOKE SALAD

8 servings



Jerusalem artichokes are the misnamed underground tubers of a native American sunflower. These brown-skinned, knobby roots are not exactly pretty, but their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Sometimes they are labeled as "sunchokes." If all else fails, substitute the crispest turnips you can find.

1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, cut into long, thin strips
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced

Dressing:
Juice of 2 limes
2 teaspoons honey or maple syrup
2 tablespoons olive oil or a fragrant nut oil
1 medium head red-leaf lettuce
Cherry tomatoes
1/4 cup toasted sunflower seeds

Trim the Jerusalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a mixing bowl. 

Combine the dressing ingredients in a small bowl and stir. Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours. 

Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top.




BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING

Serves: 8



Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal.

4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon light olive oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

Preheat the oven to 375 degrees. 

Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. 

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. 

Heat the oil in a skillet. Add the onion and garlic and sauté until golden. 

In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. 

Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. 

VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available. 






"THREE SISTERS" STEW

6 servings



In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees. 

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. 

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. 

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. 

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.






PUEBLO CORN PIE

6 to 8 servings



This layered casserole is adapted from a Native American recipe.

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
Cornmeal topping:
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional

Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown. 

Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. 

Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. 

Preheat the oven to 375 degrees. 

Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. 

Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.





WALNUT-APPLE STUFFING

Serves: 8 or more



Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.

6 cups firmly packed diced whole grain bread
1 1/2 tablespoons light olive oil
1 1/2 cups chopped red onion
1 1/2 cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
1/2 cup finely chopped walnuts
Freshly ground pepper to taste
1 1/2 cups apple juice

Preheat the oven to 350 degrees. 

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. 

Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes. 

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. 

Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container. 






OLD-FASHIONED POTATO-BREAD STUFFING

6 servings



This hearty stuffing recalls Thanksgivings of days gone by. You need not stuff it into anything, but simply enjoy it as a side dish.

5 or 6 medium potatoes, cooked or microwaved in their skins
1 cup organic low-fat milk, rice milk, or soymilk
4 average slices whole-grain bread
1 1/2 tablespoons light olive oil
1 cup chopped onion
1 cup chopped celery1/4 cup finely chopped fresh parsley
2 teaspoons Mrs. Dash or other salt-free herb-and spice seasoning mix
Salt and freshly ground black pepper

Preheat the oven to 350 degrees. 

Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup ofthe milk. 

Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. 

In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. 

Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.






SOURDOUGH STUFFING WITH PINE NUTS AND RAISINS

6 to 8 servings 



This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.

6 cups firmly packed diced whole grain sourdoughbread
1 1/2 tablespoons light olive oil
1 cups chopped red onion
3 scallions, minced
1/4 cup chopped fresh parsley
1/4 teaspoon each: dried thyme and rosemary
1/2 teaspoon seasoned salt, more or less to taste
1/4 cup toasted pine nuts
1/2 cup dark raisins
Freshly ground pepper to taste
1 cup apple or orange juice, or as needed

Preheat the oven to 350 degrees. 

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. 

Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. 

Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly. 

Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist.




WINE-GLAZED BRUSSELS SPROUTS

Serves: 8



The slightly sweet glaze makes Brussels sprouts taste deceptively rich.

2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey or maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch

Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep. 

In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. 

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.






MAPLE AND TARRAGON SWEET POTATOES

8 to 10 servings



Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon

Preheat the oven to 350 degrees. 

Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. 

Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.






BAKED SWEET POTATOES AND APPLES

6 or more servings



A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.

4 large sweet potatoes
2 tablespoons non-hydrogenated margarine, melted
1/2 cup maple syrup
2 large apples, peeled, cored, and thinly sliced
Cinnamon
Ground cloves
1/2 cup apple juice

Preheat the oven to 350 degrees. 

Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices. 

Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. 

Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed. 






SCALLOPED CORN

4 to 6 servings



Here's a tasty dish that features the classic American crop.

1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs

Preheat the oven to 350 degrees. 

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. 

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper. 

Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once. 






GLAZED BAKED ONIONS

8 servings



Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.

1 cup homemade or canned vegetable stock
1/4 cup honey or maple syrup
1 tablespoon nonhydrogenated margarine
Pinch each: dried rosemary and thyme, and ground nutmeg
4 large Vidalia or pure white onions
Wheat germ for topping

Preheat the oven to 375 degrees. 

Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat. 

Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them. 

Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions. 

Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed. 






CRANBERRY-APPLE RELISH

8 or more servings



This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.

12-ounce bag fresh cranberries
4 sweet cooking apples (such as Cortland), peeled and diced
1/2 cup light brown sugar or Sucanat
1/4 cup apple juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice or nutmeg
1/4 cup golden raisins

Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes. 

Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature. 






CRANBERRY CHUTNEY

8 servings



If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!

12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice, preferably fresh
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey or maple syrup, to taste
Place all the ingredients except the honey in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. 

Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.




EASY VEGAN PUMPKIN OR SQUASH PIE

Make: One 9-inch pie, 6 servings



I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.

2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust

Preheat the oven to 350 degrees. 

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth. 

Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve. 

NOTES: 
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose. 

If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh! 






PEAR AND APPLE CRUMBLE

8 servings



If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.

4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Topping:
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional

Preheat the oven to 350 degrees. 

In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan. 

In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.

Kimchi

This recipe is (mostly) from the book, Wild Fermentation, which gives recipes for all sorts of basic fermented foods. Kimchi takes at least 5 days to ferment, but can be left in the fridge for as long as you can refrain from eating it!

1 head Napa or chinese cabbage
1 red onion
2 cloves elephant garlic or 1/2 a head of potent garlic
1 daikon radish, or a bunch of standard radishes
A few carrots
1 ginger root (about 5 inches long)
3-4 red hot chilies (or any other form of hot pepper: jalapeños (what I used), crushed pepper flakes, hot sauce, etc.)
Sea salt

Large, clean, bucket or crock, with lid and/or plate that fits INSIDE the crock.

Slice the cabbage as coarsely as you wish. I like to leave it in large chunks, each about an eighth of the cabbage, but it may not stay this way. Pack the cabbage tightly into the crock. Chop the onion, garlic, radish, carrots, and any other vegetables you wish to add, and pack them tightly in around the cabbage.
Sprinkle with sea salt. About 2 or 3 tablespoons will do. Pour 4 cups of water over, and top with a plate or lid.
If using a plate that fits snugly inside the crock, you can place weight on the vegetables (a jugful of water or heavy bowl) to ensure that all the vegetables remain submerged.
Leave overnight, or for up to 24 hours.
Grate the ginger, and puree or dice the chilies. Drain the salty brine off the cabbage reserving a cup or two, and rinse with water over a colander. Transfer back to bowl, and mix in the ginger and pepper.
Transfer kimchi to quart-sized mason jars. If there is no liquid, add a bit of reserved brine or water. Cover tightly with lids, and let sit at room temperature for up to a week.
Taste the kimchi, and when it has a bit of a bite, store it in the fridge, until ready to eat!

Baguette

1 1/2 cups room temperature water, milk, or whey
4 cups all purpose flour (or 3 c white flour and 1 c whole wheat, rye, or other flour)
1 tablespoon salt
1 packet yeast (2 1/4 tsp)

Combine flour, salt, and yeast in large mixing bowl for a stand mixer (if you don't have one, you can stir and knead by hand). Pour in water (or milk or whey). Mix on low speed for 12 minutes. If you don't have a stand mixer, stir the dough until it gets too hard to stir, then slap knead for 12-15 minutes, by slapping the dough against the counter and stretching it up, then folding it over, turning it, and repeating. Let rise in a greased bowl covered with a damp towel for 2 hours, or until doubled (a warmer air temperature will result in a faster rise. Do not exceed 90˚F).
Form into two baguettes by patting dough into a 16 inch long rectangle and rolling the long edge into a log shape. Place on 1 or 2 greased baking sheets (leave room for bread to double). Let rise until doubled, about 1 hour.
Preheat oven to 400˚F. Bake bread for 15 minutes, decrease temperature of oven to 350˚F, and bake for 30 minutes longer.

Butterless (or vegan) Peanut Butter Cookies

These cookies can be vegan if egg replacer is used instead of egg and soy milk is used in place of milk.

1 cup peanut butter
1 cup brown sugar
2 tbsp dark molasses
3 tbsp milk or soy milk
1 egg (or equivalent egg replacer, with water added if called for)
3/4 cup flour (all purpose or whole wheat, or you can experiment with gluten-free flours!)
1/2 tsp baking powder
1 tsp vanilla
1/4 cup granulated sugar

Grease two cookie sheets (you may need another depending on cookie spacing). Preheat oven to 350˚. Combine peanut butter, brown sugar, and molasses in small sauce pan. Heat over low heat, until peanut butter softens, and sugar granules disappear. Remove from heat. In separate bowl, sift flour and baking powder together. Beat egg into peanut butter mixture. Stir in vanilla. Pour peanut butter mixture into flour mixture, and combine throughly. Place granulated sugar in a small bowl. Roll about a tablespoon of cookie dough between palms, then coat with sugar. Place each ball on the greased cookie sheet, and flatten with a fork, so that the marks of the tines cross perpendicularly. Bake for 10-12 minutes, or until edges begin to darken slightly. Remove from oven and let cool on wire racks.

Vegetarian Chili with Root Vegetables

1 beet, diced
1 turnip, diced
1 carrot, diced
1 large sweet onion, finely chopped
1 jalapeño, minced
1 red bell pepper, finely chopped
5 large cloves garlic, minced
1 24 oz can diced tomatoes, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 cup of vegetable stock
2 tbsp chili powder
2 tsp garlic salt
1 tsp dried oregano
1 tsp paprika

Boil the diced beet, turnip, and carrot for 10 minutes. Meanwhile, heat 3 tbsp of water into a large pot or kettle (big enough to fit the entire batch of soup) over medium high heat. Cook the onion, jalapeño, and bell pepper for 3 minutes. Add garlic. Drain the root vegetables. Add onion mixture to root vegetables, as well as the cans of tomatoes, black beans and kidney beans. Bring to a simmer, adding a cup of broth or more if necessary (chili will boil down and get thicker). Stir in spices. Simmer for an hour, stirring occasionally. Serve hot, topped with cheddar cheese.

Vegan No-Bake Cookies

Vegan No-Bake Cookies:

1 cup brown sugar
1/2 cup almond or peanut butter, preferably chunky
1/4 cup almond milk
1/4 tsp salt
1 3/4 cup quick oats
1/2 cup cocoa powder

Combine first 4 ingredients. Combine over medium heat until sugar melts. Add oats and cocoa powder. Cook for about 5 minutes, or until mixture is shiny. Cool off the heat for a few minutes, form into cookies, and refrigerate.

Sweet Summer Squash Saute

Summer squash are basically any soft seedy squashes, including yellow crookneck, pattypan, zucchini, and others.

2 tbsp olive oil
1 large summer squash, coarsely diced (about 2-3 cups)
several sprigs of fresh rosemary (about 1 tbsp chopped)
2 tbsp soft brown sugar
1 apple, chopped


Heat olive oil in large skillet over medium heat. Add squash and saute for about ten minutes, or until it starts to soften. Toss in the rosemary and brown sugar, and cook for another 5 minutes. Last, add the apple, and cook until soft (squash and apple should be similar consistancies). Serve with browned sausage patties on the side.

Secret Cinnamon Swirl Bread

For dough:
3 cups whole wheat pastry flour
1 1/2 cups water
1 tbsp yeast
1 tbsp sugar
2 tbsp fresh finely chopped fresh fennel (leaves, stems, or flowers)
1/4 cup oil
1/4 cup additional sugar
1 tsp salt

For filling:
1 tbsp cinnamon
1/2 cup sugar
1/4 cup oil
1/4 cup finely chopped raisins or other dried fruit
1/4 cup finely chopped walnuts or pecans
1 tbsp finely chopped fennel leaves

Preheat oven to 350˚ and grease a large baking sheet.
Combine water, 2 cups flour, yeast, sugar and fennel in large mixing bowl. Let sit at room temperature for at least two days, stirring down once or twice each day. On baking day, add oil, 1/4 cup sugar, and salt. Knead dough until it is firm and no longer sticky, adding flour if necessary (5-8 minutes). Let rise for 1-2 hours. Punch down dough, and roll it out into a 12x12 inch square. In small bowl, combine cinnamon, sugar, and oil, and spread evenly over dough. Roll up the dough to form a long cylindrical loaf. Place on greased baking sheet and bake for 30 minutes, or until top is slightly darker than golden brown. Cool a bit before serving, but preferably serve hot.

Vegan Chocolate Peanut Butter Cookies

1/2 cup cocoa powder
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oats
1 cup sugar
1/2 cup peanut butter
1/4 cup vegetable oil
2 tbsp soy milk


Preheat oven to 350˚. Combine first five ingredients. In separate bowl, combine sugar, peanut butter, oil, and soy milk. Slowly add dry mixture to peanut butter-sugar mixture. Drop tablespoonfuls of dough onto cookie sheet, and flatten with a spoon, fork, or your fingers before baking. Bake for 9-10 minutes. Cookies will be soft when they come out of the oven, but will firm up when cool.

Vegan Chocolate Peanut Butter Granola Bars

1/2 cup peanut butter
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup vanilla soy milk
1/4 tsp baking powder
1/4 cup whole wheat flour
1 cup granola or old fashioned oats

Combine peanut butter, cocoa powder, sugar, and soy milk until smooth. Mix together baking powder, flour, and granola. Combine both mixtures and spread in pan. Bake 15 minutes in a 350˚ oven.

Chia Blackberry Jam

I cannot take credit for this brilliant use of invasive fruit. Thanks to the idea of Julia, my RA, my dorm perfected this recipe. It is significantly less sweet, and less thick, but that is what makes it so unique and delicious!

Chia Blackberry Jam:

About 6 cups fresh blackberries
2 cups sugar or honey (preferably organic)
2 tbsp chia seeds
1 tbsp water
1 lime

Place blackberries in pot over medium low heat and cook until bubbling. In the meantime, place the chia seeds in the water, adding more if necessary. After several minutes, the seeds should have produced a muscilagenous substance. Add the sugar and lime to the cooking blackberries and continue to simmer until slightly thick. Remove from heat and add water-soaked chia seeds. Jam should thicken slightly, but will be significantly less gelatinous than usual jam, but not runny, and it is still delicious! You can preserve this jam in the same way you would any other jam recipe by canning in sterilized jars or eat it fresh! Once jar is open, refrigerate.

First of the Spring Salad

I made this salad with red leaf lettuce, jicama, pears, and fennel leaves, but only because that was what was available. Violets are one of the first flowers to bloom in the spring, so to be most seasonal, strawberries would probably be the most convenient fruit to use, being one of the first spring fruits. The jicama adds texture while remaining somewhat neutral and therefore good to combine with a vast number of fruits-whatever is most convenient. This salad looks very glamorous topped with violets and some sliced fruit, but if you do not have access to edible flowers, this is a great salad anyway!


About 10 cups torn lettuce or salad greens
1/2 jicama, diced
1 c sliced pears, strawberries, or other fruit available
1 fennel bulb or handful of fennel leaves
2 lemons
1/4 c olive oil
salt/pepper
1/2 c grated or shaved parmesan cheese
1/2 c walnuts, halved
1 handful of violets
balsamic vinegar

Thoroughly combine the greens, jicama, fruit, and fennel bulb in large bowl. Measure oil into liquid measuring cup. Squeeze the juice out of both lemons, and whisk until combined. Season with salt and pepper. Pour dressing over greens and toss to combine. Sprinkle walnuts, cheese, and violets over the top. Drizzle with vinegar.