Holidays

Hand Dipped Candies

3-4 oz. chocolate bar (not milk chocolate) OR 1 batch of almond bark

Dried or fresh apricots, pretzels, strawberries, raspberries, cherries, granola bars, cookies, orange, pineapple, or strawberry rhubarb

1.       Microwave chocolate till melted. Cool slightly till you are able to work with it.

2.       Dip dried fruit in chocolate and then place on a wax paper-lined cookie sheet. You can dip with skewers or toothpicks to avoid messy hands.

3.       Refrigerate or freeze till hardened.

Almond Bark

1 lb. milk free chocolate chips     2 tbsp. shortening

1 tsp. almond extract

1.       Melt together over low heat, or in a double boiler.

2.       Pour into a pan lined with wax paper. When hardened break it into pieces.

 

Halloween

Ghost Pretzel Sticks

1.       Use white choc. chips in the almond bark recipe and dairy free mini chocolate chips for the eyes.

Pumpkin Seeds

1/8 c. vegan butter                          Salt

Opt: garlic powder

1.       Spread seeds on a cookie sheet (do not wash).

2.       Spread butter on top and sprinkle with salt and garlic.

3.       Bake at 350 for 45 minutes, stirring occasionally, until seeds turn a golden brown and are tender.

Mummy Dogs

1 pkg. tofu hot dogs                        1 pie crust

Mustard to decorate                       PAM spray

1.       Roll dough out into a thin rectangle and cut into tiny strips.

2.       Wrap hot dogs in strips like mummies.

3.       Place on parchment lined cookie sheet and spray with PAM.

4.       Bake at 350 for 15-20 minutes.

Make it a Meal: chili, oranges, peas

Thanksgiving

Green Bean Casserole

3 minced garlic cloves                                 10 oz. mushrooms

Salt, pepper                                                   2 tbsp. flour

¾ c. vegetable broth                                    ½ c. rice milk

2/3 c.  navy beans, drained and blended

4 c. cooked green beans                             1 tsp. soy sauce

2/3 c. or more French’s fried onions

1.       Blend mushrooms, garlic, salt, pepper, flour, white beans, broth, milk and soy sauce in a blender.

2.       Stir sauce into beans and onions in a casserole dish.

3.       Bake at 350 for 25 minutes. Sprinkle with 2/3 c. more French fried onions on top.

Stuffing

2 stalks of celery, diced                  5-6 slices of bread
onion powder, salt and pepper    1 c. water
1 tbsp. Worcestershire sauce       Opt: 1/4 c. coconut milk
1/2 c. vegetable broth (add more to obtain desired consistency)

1.       Slice bread into tiny cubes and place on a parchment covered cookie sheet. Season with parsley, salt, basil, pepper, onion powder, and garlic powder.

2.       Bake in oven at 200 for 1 hour or until cubes are hard but not burnt.

3.       Cook celery in a little bit of water to soften, about 5-7 minutes.

4.       Add water and broth to celery and bring to a boil.

5.       Add bread crumbs to liquid and remove from heat. Season with spices and Worcestershire sauce.

6.       Place in a casserole dish and cover.

7.       Bake at 350 for 30 minutes. For a crisp top, uncover and broil for 5-10 minutes.

Sweet Potato Casserole

1-2 sweet potatoes, peeled and sliced
1/3 c. pineapple juice (reserved from a can of pineapples)
1 c. mini marshmallows                 ½ c. brown sugar

1.       Steam the potatoes in water for about 20 minutes till tender.

2.       Place potatoes in a casserole dish and pour pineapple juice on top.

3.       Sprinkle brown sugar on top. Bake at 350 for 20 minutes or so.

4.       Add marshmallows on top and return to oven for another 5 minutes or until marshmallows begin to brown.

Version 2:

you could mash the boiled sweet potatoes with the juice and sugar before you put them in the dish to bake.

Pumpkin Pie

Crust:

7 tbsp. whole wheat flour plus more for rolling

½ tsp. salt                                            ½ c. flour

½ tsp. baking powder                     ½ tsp. sugar

3 tbsp. coconut milk                        3 tbsp. canola oil

½ tsp. lemon juice                           3-4 tbsp. water

Filling:

2 c. canned pumpkin                      1 c. coconut milk

¾ c. granulated cane syrup           ¼ c. cornstarch

½ tbsp. dark molasses                    1 tsp. vanilla

1 tsp. cinnamon                              ½ tsp. salt

¼ tsp. nutmeg                                  ½ tsp. ginger

¼ tsp. allspice

1.       Mix dough for crust and line a 9” pie pan. Crimp edges with fingers.

2.       Mix all filing ingredients and pour into crust and smooth the top.

3.       Bake at 425 for 10 minutes and then 350 for 50 minutes.

4.       Let set in refrigerator overnight to thicken. Make the day before you want to serve it.

Christmas

Apple Butter

12 c. sliced, cored tart green apples

1 ½ c. apple juice concentrate                       2 c. apple cider

1 tsp. cinnamon                                                ½ tsp. allspice

1.       Cook apples and cider in a crockpot, covered, 12 hours over a low heat. Drain off any excess juice.

2.       Puree till smooth. Add apple juice to taste and cinnamon and allspice.

3.       Return to crock pot, cover and simmer 1-2 hours.

Apple Butter 2

9-10 apples, peeled, cored, and cut into 1 inch chunks

2 tsp. apple pie spice                      1 c. apple cider

1.       Cook apples and cider for 30 min. over low heat till they are soft. Cool.

2.       Puree and then pour into a 13x9 pan. Sprinkle with apple pie spice and stir.

3.       Bake at 300 for 2-3 hours stirring every 20 minutes till it is deep brown and thick.

4.       Cool. Makes 1 ½ c.

Easter

Hot Cross Buns

1 French bread dough                    ¼ c. sugar

2 tbsp. melted vegan butter         ¼ tsp. cinnamon

½ c. raisins

Glaze:

1 c. powdered sugar                       ½ tsp. cinnamon

4 tsp. coconut milk

Icing:

1 c. powdered sugar                       1-2 tsp. coconut milk

1.       Soak raisins in warm water 5 minutes. Drain.

2.       Mix sugar and cinnamon. Add raisins and toss.

3.       Roll out dough to 8” x 10” rectangle. Spread raisin mixture onto dough. Knead well.

4.       Shape into 12-20 buns and place on a greased 9” x 13” pan. Brush with melted vegan butter.

5.       Let rise till doubled in size.

6.       Bake at 350 for 20-25 minutes.

7.       Spread glaze over warm buns. Let cool 10 min.

8.       Make a cross on top with the icing.