Costume and Party SuperCenter

1/2 gallon apple cider
5 cinnamon sticks
zest of 1/4 lemon
zest of 1/4 orange
3/4 tsp ground cloves
1/2 tsp ground allspice
1 1/2 cups clear spiced rum

In a large pot, add cider, cinnamon sticks, zest of both lemon and orange, cloves, and allspice. Over high heat, bring to a boil and boil for 5 minutes, then reduce heat and simmer for 15 minutes. Remove from heat and add in rum. Serve and enjoy!

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1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
1 banana
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes

Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.

Makes 1 serving

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triple sec (1:4 ratio of triple sec to champagne)
splash of cranberry juice (for color)
Champagne

In a champagne flute, pour in 1:4 ratio of triple sec, a splash of cranberry juice for color and then top off with champagne. It’s best to pour mixers in first, then finish off with champagne to avoid fizzy overflow.

Poinsettia is the perfect champagne cocktail for a brunch or a holiday gathering.

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1 yam, peeled and cut into small bite-size pieces
fresh thyme, leaves removed and finely chopped
1 TBL Earth Balance
1 TBL olive oil
Salt and pepper, to taste

In a small skillet on high heat, melt dairy-free butter and add in olive oil. Add in 1/2 tsp thyme and yams and cook on medium to high heat for about 5 minutes, until yams are tender and browned. Remove from pan and place yams on a paper towel. Plate the yams and season with sea salt, pepper, and a light sprinkle of thyme.

Serves 2

Great side dish for breakfast, lunch or dinner. Add as a side dish to quinoa.

Costume and Party SuperCenter

4 large yams
1 cup olive oil
fresh rosemary, pull off needles and finely chop
sea salt
4 cloves garlic, peeled and cut in half

Peel and slice yams into 1/4 inch thick rounds. In a small deep bowl, pour in olive oil and chopped rosemary. Drudge each yam slice through the oil mixture, picking up pieces of rosemary with each slice. Lay yams flat on baking sheets. Sprinkle lightly with sea salt and place cut garlic pieces on the baking sheets to infuse the yams.

Bake 400 degrees F. The first side will take longer to bake. First side should bake for approximately 30-35 minutes until bottom side down against pan is browned. Once bottom sides are browned, flip yams over to continue baking and now browning the other side that is down facing the pan. Second side bakes faster, so check in 12-15 minutes. Serve as a snack or a side with a main meal. Great cold or reheated as left-overs. Great for the holidays.

Tip: these are delicious crispy, so the more browned they look, the better.

Serves 4-6

Costume and Party SuperCenter

2 egg replacers (2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water)
1 1/4 cup Silk Pumpkin Spice drink (seasonal at Whole Foods)
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 can (15 oz) pumpkin (do not use pumpkin pie filling)
1 9-inch unbaked frozen pie crust (Wholly Wholesome dairy-free)

Preheat oven to 425 degrees F. In a large bowl, whisk together prepared egg replacer and Silk. Add in sugar, spice, and salt and whisk to combine. Add pumpkin and whisk until smooth.

Place frozen pie crust on cookie sheet. Pour mixture into unbaked frozen pie crust. Bake for 15 minutes, then reduce heat to 350 degrees F, leaving pie in the oven, and bake an additional 50 minutes. Cool on counter and then refrigerate over night. Enjoy with non-dairy whipped topping (SoyaToo)

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*featured above is stuffed tofu roast, stuffing, mashed potatoes with mushroom gravy, roasted carrots, potatoes, sweet potatoes and onions, and cranberry-apple potato dumpling

Roast:
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil

6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original

Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil.  Half way through, baste and toss vegetable and turn roast to the other side. 

Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.

While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.

If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.

*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.

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1 butternut squash (3 lbs)
1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1-inch long pieces
1 1/2 cups Silk Creamer Original
1 1/2 cups Silk soymilk plain
3 cups water
salt and pepper to taste
fresh grated nutmeg
1/3 cup seeds or chopped and toasted nuts (pumpkin seeds, pistachios, walnuts, or hazelnuts work well) *optional garnish
1/2 cup non-dairysour cream (Tofutti) *optional garnish

Peel the squash. Remove the seeds and string, then cut into 2 inch chunks. Toss into a large pot. Add leeks, silk, and water. Salt generously and bring to a boil. Once boiling, lower heat to simmer and cook 35 minutes, or until squash is soft enough to mash.

Poor into a blender or food processor and puree until very smooth. You may need to do this part in batches. Leave room in blender for puree to rise. Always place a dish towel on the cover of the blender and hold down with your hand when you turn the blender on as the heat forces the top to want to pop off. Season with salt, pepper, and nutmeg. Return to pot and reheat if needed. This dish is best when very hot.

Ladle into bowls and garnish with Tofutti and a few seeds or nuts.
Serves 6

Tip: apples (tart is best, peeled, cored and cut into tiny pieces) work well for garnish too!

Flora2000

1 loaf sliced French bread (13-16 oz, about 20 slices)
8 eggs (use Bob’s Red Mill Egg Replacer 8 TBL with 24 TBL water whisked together)
2 cups Silk Soy Creamer Original
1 cup Silk Soy
2 TBL sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
Praline topping (see recipe below)
Maple Syrup

In a large bowl, whisk together 8 eggs (use replacer and water). Once mixed, add Silk Soy Creamer, Silk Soy, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand blender or whisk until blended but not too bubbly. Dip each slice of bread into the liquid mixture and layer in a 9×13 greased baking dish. You will have 2 rows of layered bread with overlapping slices. Pour remaining liquid mixture over layered overlapping slices of bread in baking dish. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees. Make below praline topping to spread evenly over the wet bread.

Praline Topping for casserole
½ lb Earth Balance  (softened)
1 cup packed light brown sugar
1 cup chopped pecans
2 TBL light corn syrup
½ tsp ground cinnamon
½ tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread evenly over the wet bread.

Bake 50 minutes, or until puffed and lightly golden.

This is a favorite for a holiday morning or when you have house guests! Assemble at night and bake the next morning.

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1 stick Earth Balance
1 large brown onion (diced)
1 shallot (diced)
1 clove garlic (pressed through garlic press)
1 TBL olive oil
2 cups Arborio Rice (risotto) Lundberg brand
8 cups Imagine Organic No-Chicken Broth (bring to boil and keep on         low simmer in separate pan)
¼ cup parmesan (Daiya Italian shreds), plus more for garnish
1 TBL white wine (optional)
1/2 lemon (squeezed, seeds removed)

In large skillet on medium heat, melt earth balance. Then add olive oil, shallot, garlic and onion and sauté for 3 minutes. Add arborio rice and toss until rice turns white (3 minutes).

Ladel in No-Chicken broth (2 big ladels at a time) to cover rice. Simmer until most liquid absorbed. Stir occasionally. Keep adding in 2 big ladels of broth and simmer. Repeat until all broth is gone. This process should take approx 20-25 minutes. Test at 20 minutes.

Once done, season with salt and pepper and add lemon and white wine, if using. Stir in parmy.
Serve with steamed cut asparagus on top or mixed in. Garnish with a light sprinkle of parmesan.