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1 tsp olive oil
10 oz cremini mushrooms
2 celery stalks, chopped
8 sage leaves (large)
2 TBL fresh thyme, removed from stem and finely chopped
1 demi whole wheat baguette cut into 1 inch cubes (8 oz)
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup Imagine no chicken broth
1 cup pomegranate juice

Heat oven to 350 degrees F. Heat oil in a large skillet over high heat. Add in mushrooms, celery, sage, and thyme and cook until softened, stirring occasionally, about 8 minutes. Season with salt and pepper and transfer to a large bowl.

Add bread cubes, pear, prunes, broth, and juice. Mix well and let the bread absorb all of the liquid.

Transfer to an 8″x8″ baking dish and cover with foil. Bake for 40 minutes, then remove foil and bake until the stuffing puffs up, about another 5 minutes.

Serves 8

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5 lbs potatoes (peeled and cut into small pieces)
1 cup Vegenaise
½ cup Tofutti Better Than Sour Cream (substitute with more Vegenaise if you prefer)
1 clove garlic pressed in garlic press
½ lemon squeezed (avoid seeds)
¼ cup chives chopped, plus more for garnish (scallions can be used)
salt and pepper to taste
1 1/2 tsp celery seed
celery (2 stalks, sliced into thin pieces)
Paprika for garnish

Boil potatoes until tender (you can leave on skins if you are using red potatoes and desire skins).  Once tender, drain and cool. You can dip in a bath of ice water.

In large bowl, combine next 8 ingredients. Mix together and taste to customize to your liking.  Once soft cooked potato pieces are completely cooled, add to dressing and combine. Sprinkle top with paprika. Chill in refrigerator 2 hours before serving. Serves 8-10

*For a great BBQ, try Tofurky Brats or other sausage flavors, Smart Dogs, or Yves Lemon Herb Skewers or Jumbo Dogs. All of these meatless selections can be found on my substitutions page.

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12 oz container Tofutti Sour Cream
3 small lemons (1 teaspoon of grated zest and 3 tablespoons fresh squeezed lemon juice)
1/2 cup finely chopped fresh dill
1 1/2 teaspoons sea salt
3 oz Soy Feta (Mediterranean Herb Feta by vegcuisine.net), crumbled
20 radishes, trim ends and wash well (15 sliced thin, cut into matchsticks then chopped for the dip mixture, 5 sliced thin to use as dipping radish rounds for the dip)

In a medium bowl, mix together the sour cream, lemon zest and juice, chopped dill, and sea salt. Add in crumbled feta and radishes just before serving. If you add in radishes the day before the nice white dip will be discolored. Stir well to combine. Serve with sliced radish rounds and crackers or crusty bread. Makes a delicious sandwich spread as well!

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14 TBL Earth Balance (1 stick plus 6 TBL)
1 cup sugar
2 TBL cold water
1/2 cup slivered raw almonds
1 tsp vanilla extract
dash of sea salt
6 oz chocolate chip morsels (Whole Foods 365 brand vegan)
ground flaxseed to sprinkle on to your liking

Line 9×12″ pan with parchment paper for easy removal.

Place Earth Balance, sugar, and water in a large pot. Turn on stove to medium-high heat (4-5 setting). Set your timer for 10 minutes. With a wooden spoon, stir occasionally for the first 3 1/2 minutes. The outer edges will start to bubble around 3 1/2 minutes, so this is when you should start to stir constantly. By 5 minutes the entire pot will be bubbling and getting frothy. Be sure to stir constantly with your wooden spoon. After the 10 minutes, remove spoon and let boil for about 3 1/2 minutes-4 minutes maximum, giving it a stir after each minute, then remove pot from heat. Mixture will continue to cook and darken into a rich carmel color as you follow the next steps.
CAUTION: Every stove is different, so watch for a light carmel color and remove from heat immediately, even if it is before the timer goes off. You want to avoid over cooking otherwise you will get a burnt flavor.

Add in nuts and stir. Add in vanilla and salt and stir well to combine. Pour into pan lined with parchment. Sprinkle on ground flaxseed. Sprinkle on chocolate chip morsels and gently spread with a spatula as it melts to cover the top layer. Cool completely before breaking into pieces.

Store in an airtight container.

Tip: Substitute almonds with pecans. Refrigerate to spead up the cooling process.