Cranberry Nut Roast

Ingredients:

Aprox 300g of fresh cranberries
1 and a half cups of hot water
550g of ground cashew nuts (or other nuts of your choice)
1 box/packet of sage and onion stuffing, or equivellent in home made sage and onion stuffing

Method:

Finely Chop the nuts and cranberries.
Make the stuffing according to the packet's directions (or your stuffing recipe).
Grease a loaf tin.
Combine all ingredients in the tin.
Press down well.
Bake in the oven for about 40 minutes at 180/360.
Turn out of the tin and slice.

Serving suggestions:
Nice served with all the traditional trimmings.

Butter Icing

Ingredients:

12 tbsp icing sugar
6 tbsp butter

Method:

Whisk ingredients together in a bowl until light and fluffy, and well combined.
Use to ice your favourite cookies or cakes.

Cashew Nut Roast With Sage And Onion Stuffing

Ingredients:

A sixth of a cup/30g/1oz of vegan margarine
1 medium onion, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract (marmite, vegemite or your favourite vecon stock etc.)
3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)
3 cups/160g/6oz of white bread crumbs
seasalt and pepper to taste
sage and onion stuffing

Method:

Melt the margarine (in a large pan for mixing).
Cook the onion in it for a few minutes.
Mix the yeast extract into the hot water (alternatively you could use any stock you like).
Add this to the onion.
Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well.
Allow to cool slightly while you grease a loaf tin.
Place half the nut roast mixture in the tin and press down well.
Then add the sage and onion stuffing (pressing down well again).
Place the rest of the nut roast mixture on top.
Bake in the oven for about 40 minutes at 180/360.
Turn out of the tin and slice.

Serving suggestions:
Nice served with all the traditional trimmings.

Variations:
You can substitute wine (red or white) or soya milk for the water and yeast extract.
The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

Magical Soft Ginger Bread

Ingredients:

1 cup sugar
1 cup molasses
1/2 cup butter or other shortening
3 cups flour
1 cup milk, sour
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1/4 tsp. nutmeg
2 eggs, well beaten
1 tsp. baking soda, dissolved in 1/4 cup boiling water

Method:

Cream the shortening and sugar.
Add the eggs and molasses, and mix well.
Sift the flour and spices, and add alternately with the milk to the first mixture.
Stir in the dissolved baking soda.
Pour into well greased cake pan and bake at 350° F for 30 minutes.

Reindeer Poop

Ingredients:

8 C. corn cereal (such as Chex cereal)
1-2 C. puffed rice cereal
6 oz. semi-sweet chocolate chips
1/2 C. peanut butter
2 T. butter or margarine (don't use "spread")
1/2 t. vanilla
2 C. powdered sugar

Method:

Place the cereal in a large heat-proof pan.
In a microwavable dish, melt the chocolate chips, peanut butter and butter. (Heat for 1 minute on high, stir and heat another 30 seconds or until melted.)
Stir vanilla into chocolate mixture.
Pour chocolate over cereal and stir until well coated.
Pour cereal mixture on waxed paper and allow to cool slightly.
Break up any big chunks.
Doing 1/4 at at time, place powdered sugar in a large zip-lock bag and shake the chocolate-covered cereal in the bag until all pieces are well-coated.
Pour into a cake pan or other large pan and refridgerate until hard.
To serve, place the snack in small paper cups and supply spoons.

Suggestions:
To make "Snowman Poop", add 2 C. miniature marshmallows to the finished snack mix.

Magical Wassail (Non-Alcaholic)

Ingredients:

2 quarts apple juice
2 1/4 cups pineapple juice or cranberry juice
2 cups orange juice
1 cup lemon juice
1/2 cup sugar
1 (3-inch) stick cinnamon
1 tsp. whole cloves

Method:

Combine all ingredients in a Dutch oven or saucepan.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer an additional 20 minutes.
Strain and discard cinnamon and cloves.
Serve hot.

Yule Moon Cookies

Ingredients:

For the cookies:
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup flour
1 1/2 cup grated almonds (blanched)
1 tsp. vanilla

For the icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 Tbsp. water

Method:

For the cookies:
Cream together butter and sugar until fluffy and light.
Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly.
Place dough in bowl.
Cover and chill thoroughly.
When the dough is well chilled; or the next day, roll out dough to 1/8" thickness.
Cut with moon/crescent cookie cutter.
Place 1/2" apart on un-greased baking sheet.
Bake in preheated 375° oven for 8-10 minutes.

For icing:
While cookies bake, combine confectioner's sugar, vanilla and water.
Spread over the tops of cookies while still warm, but not too hot, as icing will melt.
Thin with additional drops of water if glaze is too thick.

Allow cookies to cool before eating.

Yule Log Cookies

Ingredients:

1/2 cup brown sugar, firmly packed
3 Tbsp. butter or margarine, softened
1 egg
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
red and green decorator icing

Method:

Preheat oven to 375°.
In a medium bowl, beat the brown sugar and margarine until blended.
Add the egg; beat until well blended.
Lightly spoon flour, baking powder, baking soda, and spices; mix well.
Divide the dough in half.
On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2 inch logs.
Flatten slightly to 1 1/4 inches in diameter.
With a spatula, place the logs 2 to3 inches apart on an un-greased cookie sheet.
Dip a non-serrated knife in water; score each log diagonally at 3/4 inch intervals.
Bake for 11 to 13 minutes, or until set and no longer moist.
Cool for 5 minutes.
With a serrated knife, cut the logs at the scored lines.
Cool completely.
Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Microwave Yule Peppermint Fudge

Ingredients:

16 oz. semi-sweet Baker's chocolate
1 14-oz can sweetened, condensed milk (NOT evaporated)
2 Tbs. butter (use butter, not margarine)
2 - 3 drops Peppermint extract

Method:

Place the chocolate and the butter in a microwave-safe bowl.
Warm up in the microwave until the chocolate begins to soften -- don't microwave it too long, or your chocolate will burn.
Once the butter and chocolate are melted, stir them together until well blended.
Add the condensed milk, and mix it well.
Finally, add the drops of peppermint extract.
Line an 8x8 pan with aluminum foil, and then lightly butter the foil.
Spread your fudge mixture into the pan evenly.
Refrigerate until cool -- usually about an hour.
Once the fudge has hardened, remove it from the pan and the foil, and cut into pieces.
Store in an airtight container until it's all gone -- although that usually doesn't take long!

Note: if you're not a big peppermint fan, you can make plain fudge by eliminating the flavored extract, or try different flavors instead of the peppermint. Orange extract works nicely, as does rum and banana. You can also replace some of the chocolate with peanut butter chips, and make a peanut butter-chocolate fudge swirl, or add nuts or candy chips.

Fig And Pumpkin Seed-Stuffed Roasted Acorn Squash

Ingredients:

two (2) acorn squashes, halved lengthwise and seeded (you can save the seeds for baking!)
1 tbsp olive oil
salt and pepper to taste
1/3 cups agave nectar
3/4 cups dried, de-stemmed Calimyra figs, chopped
12 oz baby spinach, slightly wilted in a saucepan with a touch of olive oil
a handful of toasted pumpkin seeds (de-shelled)

Method:

Preheat the oven to 350 degrees.
Drizzle the insides of the acorn squash halves with olive oil, using a brush to get into all the nooks.
Sprinkle with salt and pepper.
Then turn upside down on a foil-lined broiling pan (to get some nice grill lines!).
Bake for 45 minutes.
Mix the remaining ingredients in a medium bowl and mix until well incorporated.
Remove squash from the oven and turn right-side up.
Fill each half with the fig mixture.
Bake for about 25-30 minutes until the filling is soft and bubbly.
Cool for about 10 minutes before serving, then dig in!
You can use the squash rind as a bowl or eat that as well.

Butter Mints

Ingrediants:

1/4 C. Softened Butter
1/3 C. Light Corn Syrup
1/2 t. Salt
1 t. Peppermint or Spearmint Extract
1 Box (1 lb.) Powdered Sugar
Food Coloring (optional)

Method:

Mix all ingrediants except sugar until smooth
Sift sugar and add gently to butter mixture, stirring until smooth.
Knead in any remaining sugar with hands.
Roll to 1/4" thick.
Cut with knife or small cookie cutters into desired shapes.
Allow to harden

Chef Meg's Pumpkin-Apple Butter

Ingredients:

10 ounces pumpkin puree or fresh steamed pumpkin
1/3 of a cup apple cider
1 teaspoon pumpkin pie spice
1 Granny Smith apple, peeled and diced

Method:

Place all ingredients in a lidded saucepan.
Cover and simmer over moderate heat for 10 minutes.
Remove the lid and cook for an additional 20 minutes.
Stir frequently, as the mixture gets quite thick.
Puree with an immersion blender or in a food processor.
Pour into canning jars or sealed containers.
Refrigerate until chilled.

Note: Due to the low acid in the pumpkin, it is not suitable for canning. It will keep in the refrigerator for one week or up to three months in the freezer.

Tip: Try this on acorn squash, too!

Sweet Potatoes And Cranberries

Ingredients:

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 tsp. orange rind
3/4 tsp. cinnamon
1 1/2 Tbsp. butter
1 cup cranberries
1/4 tsp. nutmeg

Method:

Boil sweet potatoes in their skins until barely tender.
Peel, slice thickly, and arrange in a buttered baking dish.
In a saucepan, mix remaining ingredients.
Simmer, uncovered, for five minutes.
Pour over sweet potatoes.
Bake uncovered at 350° for 20 minutes or until glazed and hot.

Chef Meg's Cranberry-Orange Creme Brulee

Ingredients:

Cranberry Compote:
2 cups fresh or frozen cranberries
1 orange, zested and juiced(divided)
1 tablespoon sugar
1/2 cup water

Custard:
1 cup skim milk
1 cup half and half
4 whole eggs
1/4 cup sugar

Sugar crust:
4 teaspoons sugar

Method:

Place the cranberries, 1 tablespoon of the orange zest, the sugar and water in a saucepan set over moderate heat.
Simmer for 15 minutes.
Remove from heat and allow to cool.
Preheat the oven to 325 degrees.
Place the milk, half and half, and two teaspoons of orange zest in a small saucepan.
Set over moderate heat, and bring to a simmer.
Whisk together the eggs, one tablespoon of orange juice, and sugar in a medium bowl.
When the dairy mixture reaches a simmer, remove from heat.
Strain through a fine mesh strainer into egg mixture, whisking to combine.
Place 2 tablespoons of compote into the bottom of 8 ramekins or small, ovenproof teacups.
Carefully pour 1/2 cup of custard over the compote in each dish.
Fill a large baking pan or two medium size pans 1/3 way up with hot water to create a water bath (often called a bain-marie).
Set the filled cups into the baking pans.
Bake 26-28 minutes, until the custard is slightly set around the sides of the dishes.
Remove the pan(s) from the oven and transfer to a sheet tray.
Once the dishes are slightly cooled, cover each one with plastic wrap and place in refrigerator for 4 hours and up to 2 days.
Remove from the refrigerator.
Allow the ramekins to come to room temperature.
Sprinkle each cup with 1/2 teaspoon of sugar.
Place under the broiler with the door ajar (timing will vary greatly by variety of oven, distance from the heat, etc.) or use a kitchen torch to brown sugar.
Cool slightly before serving.

Chef Meg's Vegetable Stock

Ingredients:

2 T olive oil
2 leeks, white and light green part only, sliced
3 carrots, peeled and diced
3 ribs celery, diced
1 pint mushrooms, sliced or quartered
1 onion, diced
1/2 t black peppercorns
1/2 t thyme, dried, or 2 springs fresh
6 parsley stems

Method:

Place a stock pot over medium heat.
Add oil to warm.
Add vegetables and sweat them over the heat.
Slowly add 1 gallon and 1 quart of cold water to the mixture.
Bring to a boil, then reduce to a simmer.
Simmer for 30 minutes.
Strain and cool before storing.

Storage Suggestions:
Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.

Cheesy Vegetable-Stuffed Eggplant

Ingredients:

2 small eggplants (see Note)
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, peeled and minced
1 small zucchini, chopped
Pinch of black pepper
1⁄2 cup tomato sauce
1 cup diced canned tomatoes (or 4 plum tomatoes, peeled, deseeded, and diced)
1⁄2 teaspoon dried thyme
1 tsp dried basil
1 and 1/3 cup shredded cheese

Method:

Preheat oven to 375� F.
Prepare a baking pan with nonstick cooking spray.
Trim the stems from the eggplant, and cut them in half lengthwise.
Cut the pulp from the center of each half, leaving about 1⁄2-inch shell
of flesh.
Cube the eggplant pulp into 1⁄2-inch pieces.
Place a large sauté pan over moderate heat, then add the oil.
Once the oil is hot, add the onion, garlic, zucchini, black pepper, and the cubed eggplant.
Cook, stirring until very tender, about 5 to 7 minutes.
Add the tomato sauce, tomatoes, thyme, and basil; and heat through.
Lightly spray the cut edges of the eggplant with nonstick cooking spray.
Then spoon onequarter of the vegetable mixture into each shell.
Top each eggplant with one-fourth of the cheese.
Place the stuffed eggplants in the prepared baking pan.
Bake until the eggplant is hot and the cheese is bubbly, 20 to 25 minutes.

Note: Use small eggplants of about 1⁄2 pound
each if you can. The larger the eggplant, the
more bitter it will be. The small, thin Japanese
eggplants would also work well here.

Chef Meg's Pumpkin Smoothie

Ingredients:

6 oz vanilla lowfat yogurt
1/2 c canned pumpkin
1 tart apple, peeled and chopped
1/2 banana
1/4 t cinnamon
1 c ice

Method:

Combine all in a blender and mix until blended. Serve cold.

Acorn Squash And Sweet Potato Soup

Ingredients:

1 large onion, chopped (1 cup)
1 Tbsp. vegetable oil
1 1/2 lbs. sweet potatoes, peeled and cubed (5 cups)
1 small acorn squash, seeded and cubed
13 3/4 oz. vegetable broth
4 Tbsp. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/4 cup sour cream
2 Tbsp. sliced almonds; toasted
ground nutmeg

Method:

Sauté onion in oil in large saucepan over medium heat until onion is golden, about 8 minutes.
Add potatoes, squash and broth.
Simmer, covered, until vegetables are tender, about 25 minutes.
Cool slightly.
Working in small batches, place the vegetables with the liquid in a blender or food processor.
Whirl until pureed.
Return the puree to the saucepan.
Stir in milk to desired consistency.
Season with salt and pepper.
Heat over low heat.
Remove to heated bowls.
Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.

Butternut Squash

Ingredients:

2 Butternut Squash, halved with seeds removed
Margarine or Butter
Salt
1/2 cup brown sugar, firmly packed
1/2 cup honey
1/2 tsp. ground ginger
1 tsp. pumpkin pie spice
4 Tbsp. butter or margarine, melted

Method:

Preheat oven to 400° F.
Place squash cut side down on greased shallow baking pan.
Bake uncovered about 45 minutes or until fork tender.
Wipe cut surface with a little butter and sprinkle with salt.
Return to bake cut side up about 10 minutes longer or until browned and soft.
Reduce oven temperature to 325°.
Scrape out the squash into a mixing bowl.
Add sugar, honey, ginger, pumpkin pie spice and butter.
Beat with electric mixer at medium speed until smooth.
Put in buttered casserole.
Return to oven, covered, for 30 minutes.

Chef Meg's Roasted Vegetable Soup

INGREDIENTS:

2 carrots, chopped
2 parsnips, chopped
1 large onion, chopped
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 teaspoons canola oil
2 sprigs fresh thyme
4 ounces no salt added tomato sauce
32 ounces no salt added vegetable stock
1/2 teaspoon black pepper
1 1/2 cups kale, shredded
1/4 cup chopped parsley
3/4 cup nutritional yeast

Method:

Preheat the oven to 400 degrees Fahrenheit.
Spread vegetables in a single layer on a sheet pan.
Drizzle on the oil and mix with your hands to evenly distribute the oil.
Scatter the thyme over the vegetables.
Roast for 30 minutes, stirring after 15 minutes.
Pour the tomato sauce over the vegetables and roast another 15 minutes, just until the sauce is bubbly or the vegetables have turned slightly golden brown.
Remove thyme stems.
Use a spatula to transfer the vegetables and tomato sauce into a large saucepan.
Then slowly add the stock.
Season with pepper and simmer for 10 minutes.
Stir in the nutritional yeast.
Puree with an immersion blender.
Add the kale and simmer 2-3 minutes, until the kale has wilted.
Add the parsley.
Stir to combine, and remove from heat.
Serve warm.

Chef Meg's Caramelized Onions

INGREDIENTS:

4 c onions, white or yellow, sliced thin
1/2 t black pepper
1 t butter, unsalted

Method:

Place a large saute pan over moderate heat.
Once warm add butter.
Once butter is foaming, add onions.
Stir onions occasionally.
After 10 minutes, when the onions start to turn light brown, add 1 ounce (2 Tablespoons) of warm water to the saute pan to remove the browned bits from the bottom of the pan.
Continue cooking and repeat two more times, every 10 minutes.
Season with pepper.

Lunch Box Carrot Slaw With Apples

INGREDIENTS:

3 1⁄2 cups shredded carrots
1⁄2 cup plain, low-fat yogurt, drained of any
excess liquid
1⁄2 cup crushed pineapple, no sugar added
1 Granny Smith apple, not peeled, diced
into 1/2-inch pieces

Method:

In a mixing bowl, combine the carrots, yogurt,
pineapple, and chopped apple.
Cover and chill for at least 10 minutes before
serving.

Serving suggestions:
Feel free to add another apple--and if you don't have pineapple on hand, consider raisins, nuts, or grapes. You can also sprinkle celery seed or poppy seeds on top for a more adult flavor.

No Cook Raspberry Jam

Ingredients:

4 cups raspberries
1 pkg pectin (Ball makes a great one)
1 1/2 cup sugar

Method:

Put fresh berries in plastic sealable bag and smash till desired consistancy.
In a bowl combine sugar and pectin mix and mix well.
Pour in berries when ready.
Measure into what ever freezer container you wish to store the jam in.
Seal and let sit for 30 min till thickened
Put in freezer.

Note: you can use any berries for this recipe.

Savory Mushroom And Roasted Red Pepper Calzones

Ingredients:

whole wheat pizza dough, quartered
3 portobello mushroom caps, roasted and cut into 1/2″ cubes
1 jar roasted red peppers, drained and diced
1 tbsp Gruyere cheese (or more to your liking)
1 tbsp Parmesan cheese (or more to your liking)

Method:

Preheat your oven to 425 F
Line a baking sheet with parchment paper (or spray cooking spray if you have no parchment).
Take your dough and roll it into a ball.
With a lightly floured rolling pin, roll out the dough until it can no longer stretch.
Then take the flattened dough with your fists and gently pull apart. You want the dough to be thin, but not so thin that it will tear easily.
When stretched out, lay down the dough and fill one half with red pepper.
Then add Gruyere cheese, then mushrooms, and finally Parmesan.
Fold over the other half of the dough and pinch or roll the edges until contents are sealed.
Here’s the tricky part: Take a small pinch of whole wheat flour and dust the top of the calzone.
With your fingertips, gently pull the calzone towards you, flipping it so you have the flour side down.
With another small pinch of whole wheat flour, dust the bottom.
Then roll back until the pinched side is down. (This makes moving it from the table to the baking pan SO much easier!)
Place the calzone onto your baking pan, then pop in the oven for 14 minutes.

Whole wheat Pizza Dough

Ingredients:

1 tsp white sugar
1 1/2 cups warm water (110 F/45 C)
1 tbsp active dry yeast (yeast packets often come with this amount already)
1 tbsp olive oil
1 tsp salt
2 cups whole wheat flour
1 cup plus 1/2 cup all-purpose flour, divided

Method:

Dissolve sugar in warm water in a large bowl.
Once incorporated, sprinkle the yeast on top.
Allow to sit for about 10 minutes or until foamy.
Stir the olive oil and salt into the yeast mixture until incorporated.
Mix in the whole wheat flour and 1 cup of all-purpose flour.
Combine until the dough starts to come together.
Take the remaining all-purpose flour and flour your countertop.
Then tip the dough onto the surface.
Knead until all the flour has been absorbed and the dough ball is smooth, about 10 minutes.
Oil up a bowl and place the dough in, turning once to coat.
Leave in a warm spot with a towel over the bowl until doubled in size, about an hour.
After the dough has doubled, tip onto a lightly floured surface.
Form the ball into the tightest ball you can.
Allow that to rise again for another 45 minutes.
After risen, divide dough ball into however many you need.
Roll the appropriate-sized ball with a rolling pin until it won’t stretch any further.
Then drape the dough over both your fists and gently pull the edges outward while rotating the crust.