Recipes

Makes 12 ramekins

Ingredients

1 can (15 ounces) coconut milk
¹/₂ cup almond milk
1 can (15 ounces) pumpkin
¹/₂ cup brown sugar
2 teaspoons cinnamon, freshly grated
2 teaspoons nutemg, freshly grated
1 teaspoon cardamom powder
1 teaspoon salt
8 cups day old bread, cubed about 1¹/₂ inch thick
4 ounces dark chocolate, chopped
Powder sugar

Directions

Pre-heat oven to 375°F. Grease 12 ramekins. In a large bowl whisk together the coconut milk, almond milk, pumpkin, brown sugar, and spices until smooth. Mix in the bread and the chocolate. Place the mixture in greased ramekins. Bake for about 25-30 minutes or until the tops are slightly browned. Remove from oven and take out of ramekins while warm by cutting around the mold and turning upside down onto a small plate. Dust the tops with powdered sugar.

Serves 6

Ingredients

3 acorn squashes, halved and seeds removed
Olive oil
1 medium onion, chopped fine
2 cloves garlic, chopped fine
¹/₂ cup dried cranberries
¹/₂ cup pecans, chopped
¹/₄ cup fresh parsley, chopped fine
¹/₄ cup fresh thyme, chopped fine
3 cups bulgar, cooked
¹/₂ cup vegetable stock, more as needed
Salt and pepper, to taste

Directions

Preheat the oven to 400°.

Place the squash cut-side up in a small baking dish. Drizzle a little olive oil on the cut squash and season with salt and pepper. Roast for approx 15 minutes. In a medium saute pan with a few spoonfuls of olive oil, saute onion, and garlic until onion is softened. Add cranberries, pecans and herbs and season weith salt and pepper. Add the bulgar and mix well. Add stock, as required, to prevent mixture from sticking/burning and making sure it is moist. Season to taste with salt and pepper. Remove squash from oven. Fill cavity with stuffing. Return to oven and roast for 30 minutes, or until squash is tender and the top browns. Serve with Cranberry Port Sauce.

Cranberry Port Sauce

Makes 1¹/₂ cups

Ingredients

1 cup fresh cranberries
¹/₂ cup port
³/₄ cup water
¹/₄ cup brown sugar
1 tablespoon orange zest
¹/₄ cup orange juice
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon allspice
2 teaspoons black pepper, fresly cracked

Directions

Combine all ingredients in a large sauce pan and cook in a medium low heat. Allow the mixture to come to a boil, stirring occasionally. The cranberries will begin to pop and allow all the cranberries to pop, cooking (continuing to stir) for about 15 minutes or until the sauce is smooth with some thickness due to the berries. For a thinner sauce, add a bit more water.

Serves 6

Ingredients

4 pounds russet potatoes, scrubbed, peeled and chopped medium
Salt
3 cloves garlic, chopped fine
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh chives, chopped fine
1 tablespoon  nutritional yeast (optional)
1 cup almond or soy milk
Freshly cracked black pepper

Directions

Bring a large pot of salted water with the potatoes in it to a boil and cook until tender. Drain and place in a large bowl. Add the fresh herbs, the nutritional yeast and the soy or almond milk and mash with a hand meld potato masher until the potatoes are a desired consistency. You can make them extra creamy by adding a little more milk and extra fluffy by using a food processor or hand held mixer. Season with salt and cracked black pepper to taste.

Serves 4

Ingredients

2 pounds brussel sprouts, cleaned, trimmed and halved lengthwise
2 tart apples, cored and chopped into bite size chunks (peel on)
1 medium red onion, chopped medium
¹/₂ cup fresh mint leaves, torn into small pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon almond oil (optional)

Directions

Pre-heat oven to 400°F and place all ingredients in a large bowl and mix well. Next, place in a heavy bottom ceramic or glass baking dish. Bake for about 20-30 minutes, making sure to shuffle and toss brussel sprouts, apples and onion around the pan while baking to allow for even brownness. Cook until just before charring.

Makes about 24 rolls

Ingredients

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2¹/₂ cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
¹/₂ cup dried cranberries
¹/₂ cup fresh sage, chopped fine
¹/₄ cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)

Directions

In a small bowl, gently whisk together the yeast, ¹/₄ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1¹/₂ hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes ¹/₂ cup

Ingredients

1 cup pumpkin puree
¹/₄ cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated

Directions

Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.