Macys.com

2 cups soy milk (plain or vanilla)
1 cup quinoa, rinsed
3 TBL light brown sugar
1/8 tsp ground cinnamon
1 cup fresh berries

In medium saucepan bring soy milk to boil. Add quinoa and return to boil. Reduce heat to low, and simmer, covered, until most of the soy milk has been absorbed, about 15 minutes.

Stir in brown sugar and cinnamon. Simmer, covered, until almost all the soy milk has been absorbed, about 8 more minutes.

Serve in bowls and garnish with fresh berries. Add in optional items to customize to your liking, such as ground flax seed, nuts, earth balance, sprinkle of brown sugar or a splash of soy milk. Use almond milk instead of soy.

Makes 2 cups

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2 Hibiscus tea bags
4 cups water
ginger beer
garnish (pineapple wedge, fresh mint, lemon or lime slices)

In a large saucepan, bring water to a boil. Once boiling, turn off stove and add tea bags. Steep for 25 minutes and remove tea bags. Fill glass with ice and pour in hibiscus tea to fill half of the glass. Fill the rest of the glass with ginger beer and garnish. Enjoy

Macys.com

2 oranges, sliced thinly
2 lemons, sliced thinly
1/2 cup sugar
1/2 cup orange juice (pulp free)
1/2 cup triple sec
2 bottles cheap red wine
ice cubes for serving

Muddle the fruit with the sugar in a punch bowl or pitcher using a wooden spoon to release some of the fruit juices and dissolve the sugar. Stir in orange juice, triple sec and wine. Refrigerate for at least 2 hours but no longer than overnight. Serve over ice. Add mint sprig or fruit garnish.
Serves 8

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2 cups brussel sprouts
1 clove garlic pressed through garlic press
1 TBL olive oil
1 TBL Earth Balance
2 TBL water
¼ tsp lemon juice
Salt to taste

Rinse brussel sprouts and cut in half. In wok or skillet on high heat, heat olive oil, Earth Balance, garlic and cut brussel sprouts. Saute, turning for 1 minute. Add a 2 Tablespoon of water and cover to get the steam going. Reduce heat to medium and keep covered for about 5 minutes. Check to see if tender. Once done, add lemon juice and salt to taste, giving a final toss in pan to combine.  Serve hot.

Macys.com

1 14oz Silken Tofu
¾ cup chocolate chip morsels
½ cup Suzanne’s Ricemellow Crème

Remove tofu from container and discard liquid. Rinse tofu under cold water. Place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into 6 dessert cups and refrigerate for at least 1 hour before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium and is low in calories.

This dessert is still highly delicious without the ricemellow creme.

Wal-Mart.com USA, LLC

1/3 stick Earth Balance
½ cup dices brown onion
½ cup sliced fresh mushrooms
2 cups cut green beans
3 cups Imagine Organic No-Chicken broth
½ cup Silk Soy Creamer
1 can 2.8 oz French-fried onion rings
Dash of salt
Dash of black pepper
Dash of garlic powder
1 cup Daiya shredded cheddar cheese

Wal-Mart.com USA, LLC
Preheat oven to 350 degrees.  Melt Earth Balance in large skillet. Saute the onions and mushrooms in skillet.  In a saucepan, boil the green beans in broth for 6 minutes and drain.  Add the green beans, silk soy creamer, onion rings, salt, pepper and garlic powder to the onion mixture.  Stir well to combine. Pour into greased 1 ½ quart casserole dish. Bake for 20 minutes, then top casserole with cheese and bake 10 minutes longer, or until the casserole is hot and the cheese is melted.

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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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6 cups fresh cranberries (2 bags, 12 oz each) (use frozen if you cannot find fresh)
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
½ cup orange juice
1 TBL lemon juice
1/8 tsp ground cinnamon
1 TBL vanilla extract (add at very end)

Add all ingredients, except for vanilla, to large pan (2-3 quart) over high heat and bring to a simmer. Continue to simmer, uncovered, stirring occasionally until cranberries are tender when pierced, 8-10 minutes.

Stir in vanilla and transfer to serving dish. Chill in frig.
Lasts up to 1 week in frig.
Makes about 3 ½ cups.

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1 cup Earth Balance
½ cup superfine sugar
2 TBL maple syrup or Joseph’s Sugar Free Syrup*
3 cups Oatmeal (Bob’s Red Mill Organic Extra Thick Rolled Oats Whole Grain)
¼ tsp salt
½ cup chocolate chip morsels *Optional (use 1/4 cup if making half with and half without chocolate chips)

Preheat oven to 350 degrees. You can use a 9×13 cookie sheet or I like to use 12 cup muffin tin and put the silicone cups in the muffin tin to ensure the oat bars are firm and hold together. Cupcake liners work just as well.

Put 1 cup Earth Balance, sugar, and maple syrup in medium saucepan and melt over low heat.  Remove pan from heat once melted and stir in oats and salt to butter mixture. Mix well until combined. Spoon into pan or silicone cups and press down firmly. Optional: add in chocolate chips if using. Bake 30 minutes until golden brown. Let cool for 1 hour. Oats make this a healthy dessert recipe.

*Joseph’s Sugar Free Syrup is gluten-free and works well with this recipe. Keep refrigerated. I buy mine at Whole Foods.

Costume and Party SuperCenter

2 cans 14 oz each cannellini beans
1 bunch of asparagus, rinsed and cut into bite-size pieces (discard bottom 2 inches)
2 cloves garlic, pressed through garlic press
2 TBL olive oil
1 TBL Earth Balance
Lemon juice (about 1 TBL)
Daiya
Daiya Mozzarella Shreds (1/4 cup to mix in and more for garnish-Optional)
Salt to season

In wok or large sauté pan, add olive oil, Earth Balance, garlic and asparagus. Sauté for 3-5 minutes on medium to high heat. Add cannellini beans with juice from cans. Bring to mild boil to thicken sauce. Cover while boiling and reduce to low simmer for about 5-7 minutes, stirring every few minutes. Sauce will thicken and turn to a creamy texture. Once done, add in lemon juice. Stir to combine and serve in bowls. Season with salt and garnish with a sprinkling of Daiya Mozzarella Shreds.