Something to Chew On...

This week's Healthy Holiday Meals program (which I am doing for one of the churches) is--believe it or not--half over already. I have to say it's been both stressful and very enjoyable on my end, but demoing the recipes keeps it engaging for both sides. Turnout has been impressive, all things considered. We've had a full house. While I wouldn't turn anyone away, at this point I am not sure where we would seat them if they came.

The audience is really fantastic; I could not ask for a more enthusiastic, attentive group. I think they might just be too nice to admit that they really don't like some of the recipes, however for the most part I can tell the ones that are "big hits" because all the samples are gone.

So you guys give it a try. Here are some seasonal dishes you might find different and fun. Let me know if you like them; I'll post more recipes from the upcoming nights (including desserts ;) Like I keep drilling the class...Don't be afraid to experiment!

Curried Butternut Squash Soup

1 tbsp. Smart Balance margarine

1 small onion, chopped

4 cups butternut squash, peeled and cut into chunks

1 small apple, peeled, cored, and chopped

1 qt. Vegetable broth (I like Swanson's Organic)

1 ½ tsp. Curry powder

1 Tbsp Chicken-Like seasoning (McKay's, Bill's Best, etc.)--optional

¼ tsp. Salt

¼ cup soy milk

Spike Natural Gourmet Seasoning to taste (like Vege-Sal, just a personal favorite)--optional

Heat Smart Balance in large stockpot with the onion, cooking until soft (about 3 min.). Stir in squash and apple. Add remaining ingredients and bring to a boil, then allow to simmer until squash is soft and tender, stirring occasionally (about 25 min.). Let cool 5 minutes, then puree in blender (in batches, if necessary). Return to pot to reheat before serving, if needed.

Creamy Pumpkin Soup

½ cup chopped onion

3 cloves garlic, minced

1 tbsp. Olive oil

1 (15 oz.) can unsweetened pumpkin puree

1 (15 oz.) can diced potatoes, drained (opt.)

2 cups unsweetened soy milk (Westsoy recommended)

salt to taste

½ tsp. Ground sage

1 tsp. Spike

Sauté the onion and garlic in the olive oil over medium heat for about 5 minutes. Remove from the heat and pour into a large stockpot.

Add the pumpkin puree, soy milk, salt, sage, and Spike and cook until the soup begins to boil. Reduce the heat to low and simmer for about 4 to 5 minutes. Garnish with sage leaves, if desired, and serve hot. {No More Bull! pg. 219}

Nut Loaf

1 1/4 cup cashew pieces, ground

2 cups Morningstar Farms Recipe Crumbles

1 cup onions, chopped fine, or 2 tablespoons dried minced onion

1/3 cup celery, finely chopped

1 cup bread crumbs (I like Pepperidge Farms, Country Style or Herb Seasoned)

¾ cup soy milk

2 tbsp. Cornstarch

2 tbsp. Chicken-like seasoning

1 Tbsp. Spike

1/4 Tsp. Salt

1 Tsp. Sage

1 Tbsp. Dried Parsley

Mix well in a large bowl. Oil-spray 1 large or 2 small loaf pans. Pour mixture into pan(s) and spread evenly. Bake at 350F for 45-60 minutes or until brown on top. Remove from oven and let sit 10 minutes before serving. {The Optimal Diet, pg. 133}

Green Bean Casserole

¾ cup cashews

3 cups soy milk

¼ cup cornstarch

1 tsp. Onion powder

½ tsp. Garlic powder

1 ½ tsp. Spike

Bragg's Liquid Aminos to taste

1 small can mushrooms

3 cans green beans

French Onions

Blend cashews and soy milk on high for several minutes until completely smooth. Add all seasonings and cornstarch and blend again. Add mushrooms and whiz briefly. Drain green beans well and place in a casserole dish. Pour the blended mixture in over the green beans and work in half the package of French onions. Bake at 350F for 30 minutes. Remove from oven, spread remaining half of French onions on top, and return to oven for 5 minutes longer.

Chunky Apple-Cranberry Sauce

4 large apples

¼ cup Florida Crystals

2 tbsp. Maple syrup

½ tsp. Cinnamon

¼ tsp. Salt

1 cup cranberries

1 ½ tsp. Lemon juice

Peel, core, and cut apples into 1 in. chunks. Place in large pot with ¼ water and all remaining ingredients except lemon juice. Bring to a boil, then reduce heat to medium low and cook covered for 20 minutes (or until apples are tender and sauce is thickened). Uncover pot and mash apples with fork until pulpy. Stir in lemon juice.