Meatless Monday: Chilled Green Gazpacho, Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

Happy Fourth of July! It's a great day for grilling and getting together outdoors, so here's a couple recipes to please any vegetarians at your holiday BBQ.

Chilled Green Gazpacho with Chipotle Crema

2 cups seedless cucumber, chopped

2 cups water or vegetable stock (more if you like it thinner)

2-3 tomatillos, chopped (roasted tomatillos kick up the flavor even more)

1/2 cup sweet Vidalia onion, chopped

1 ripe avocado

1 lime, juiced

1/4 cup fresh cilantro

1 clove garlic

1 tsp. salt or to taste

1/2 tsp. chopped jalapeno

Sprinkle of fresh ground pepper

Combine all ingredients in a food processor and pulse until desired thinness. Adjust seasonings to taste.

Chipotle Crema

Mix 1/2 cup Mexican crema or creme fresh with a few drops of chipotle chili sauce and a squeeze of fresh lime juice.

Grilled Soy Sausage with Grilled Teriyaki Vegetables and Pineapple

1 package of your favorite soy sausage

Assorted vegetables: red pepper, yellow pepper, orange pepper, sweet onion, Japanese eggplant, zucchini, squash

2 cups fresh pineapple, cut into chunks

1/2 cup store bought or homemade teriyaki sauce (I reccomend Soy Vay Veri Veri Teriyaki)

1/4 cup pineapple juice

1 tsp. sesame oil

1 tbs. canola oil

Sprinkle of salt

Whisk together teriyaki, pineapple, sesame oil, canola oil, and salt.

Marinate sausage in a small bit of the sauce for 20 minutes to 1 hr, then grill sausage outdoors or indoors in a grill pan. Grill the vegetables and the pineapple and drizzle sauce on top, making sure to adequately cover everything. Place grilled sausages on top for a nice presentation.

Fresh Berry and Meringue Trifle

3 meringues per serving (I bought mine at Whole Foods, but I know they have these at Trader Joe's too. Meringues come in a few shapes, I bought the "nests" because they fit nicely in a wine glass)

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 cup fresh raspberries

2 tbs. agave syrup or sugar

Juice of 1/2 lemon

Approx 1 cup whipped cream

Combine berries with sweetener and lemon. Place one meringue on the bottom of a wine glass. Top with a dollop of whipped cream and a layer of fresh berries. Repeat until you've used 3 meringues per glass.

Meatless Monday: Seasonal Vidalia Onion and Cheese Tart

Vidalia Onion and Cheese Tart

Vidalia onions came into season in late April, so you should be able to find these sweet veggies at your local grocer right now! Vidalia onions are sweeter and milder than your average onion - so sweet you could almost eat them raw like an apple - but I prefer to use them in salads, on pizzas, or in this savory cheesy tart.

3 medium-large Vidalia onions, sliced evenly and thinly (not diced)

1 all-natural puff pastry sheet, thawed to room temperature (instructions for defrosting the pastry and rolling it out will be on the package)

1/2 cup grated or shredded Parmsan-Asiago cheese blend

1/2 cup Gruyère cheese

1/4 cup white wine

2 cloves on garlic, finely chopped

2 tsp. fresh thyme leaves, chopped

1-2 tbs. good olive oil

1/2 - 1 tsp. salt 

1/2 - 1 tsp. fresh ground pepper

Preheat oven according to pastry package specifications. In a large skillet or medium-high heat, heat olive oil and add the onions. Season with a bit of salt and pepper. Saute for 2-3 minutes, then add garlic. Lower the heat a bit and continue to saute 6-7 minutes until onions begin to brown. Season with fresh thyme and add the white wine. Continue to cook until onions are golden and caramelized but not burnt and the liquid is absorbed. Set aside and let cool.

Roll out one sheet of puff pastry into a 9-10 inch rectangle, following package directions (I like to prick the pastry a few times with a fork). You can place the sheet directly onto a baking sheet or press gently into a tart pan. Top the pastry sheet with caramelized onions and cheese. Bake according to package directions until pastry is fully cooked.

You can also do this with phyllo dough or an all-natural pie crust.

Serve with a nice white wine such as Honey Moon Viognier (from Trader Joes) or Kono Sauvignon Blanc.

Easter Sunday Dinner

I prepared these recipes for Easter, but you can enjoy them any time of year!

Rosemary and Garlic Marinated Lamb with Blackberry Mint Sauce

You can use whatever cut you want for this recipes (chops, loin, leg, etc.) but I used rack of lamb. You can also cook it any way you'd like.

2-3 tbs. extra virgin olive oil

2 tbs. fresh rosemary, chopped

4-5 cloves garlic, chopped

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste (at least 1/2 tsp. Kosher salt is advised)

Place your lamb in a shallow dish or a large plastic bag. Rub all over with olive oil and add seasonings. Make sure the meat is evenly covered in garlic, mint, and rosemary mixture. Refrigerate and let marinate for at least an hour - overnight is best to really develop the flavors. Baste the lamb with about half of the Blackberry Mint sauce (see below) before cooking. Cook using your favorite method of braising, broiling, or roasting (depending what cut of meat you use, different methods work better). I personally roasted the lamb in a 400 degree oven for about 30-35 minutes, however you'll need to adjust the cooking time according to the size of your cut. I like my lamb medium-rare, but you can cook it to your personal taste. 

Blackberry Mint Sauce

1/2 cup good quality seedless blackberry jam or preserves

1/2 cup good quality all-natural mint jelly (I used Scott's brand)

1/2 tsp garlic powder

1/4 tsp. salt

1 tsp. fresh chopped mint (optional)

Sprinkle of fresh ground pepper

Combine all ingredients together and heat in the microwave or in a saucepan until mixture liquefies. Use half the sauce for basting before you cook the lamb, and the other half for pouring on top, or dipping.

Potato and Onion Gratin

3-4 Yukon Gold potatoes, sliced in thin rounds

1 medium sweet onion, sliced

1/2 cup shredded Asiago, Parmesan, Gruyere, or Parmesan Blend

1/2 - 3/4 cup half and half or Silk soy creamer

1 tbs. extra virgin olive oil

Salt and fresh ground pepper to taste

Preheat oven to 400 degrees. Drizzle a bit of olive oil in the bottom of a deep, medium-sized casserole or baking dish. Place in a layer of potatoes and sprinkle with a bit of salt and pepper. Top with a layer of onion slices and a light sprinkle of cheese. Repeat another layer of potatoes (don't forget to season them), then onions, then cheese. Repeat another layer if you have any room in the dish and/or remaining ingredients. End with a top layer of potatoes and a generous amount of cheese. Pour the half and half or cream overtop of the entire dish. Bake for 35-40 minutes until potatoes are tender and top is brown and a little bubbly. If the top is getting too browned but the potatoes aren't finished cooking, you can cover the dish with foil, then remove the foil for the last few minutes of baking to crisp the top.

Leftover potatoes and onions can be incorporated into a delicious Fritatta!

Sauteed Green Peas with Garlic and Mint

12 oz. bag organic frozen peas

1 tbs. extra virgin olive oil

2 cloves garlic, minced

1 tbs. fresh chopped mint

Salt and fresh ground pepper to taste

1/2 cup creme fraiche (optional for topping)

In a skillet on medium-high heat, heat olive oil and saute the garlic lightly. Add the peas and the mint and season with salt and pepper. Saute about 4 minutes until peas are tender and heated through. Top with a dollop of creme fraiche before serving if you'd like.

Passover Recipes Part 1

Matzo Ball Soup with a Middle-Eastern Twist

For this recipe, you can start with your favorite box of Matzo Ball mix and add the additional seasonings, or you can follow this home made recipe (which I found here and kicked up with my own flavors):

2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2-1 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt or to taste

1/2 tsp. fresh ground pepper

1-1/2 tsp. cumin

1-1/2 tsp. garam masala

1 tsp. cayenne pepper (optional for some spice)

Stir together eggs, butter or oil, and vegetable stock in a small bowl. Add the matzo meal, parsley, dill salt, and remaining seasonings. Stir until evenly combined. Cover and refrigerate for at least 15 minutes and up to 8 hours. Bring a large pot of water or vegetable stock to boil over high heat; add a dash of salt. Using wet hands, form the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce the heat and simmer for about 30 minutes. Matzo balls should be plump, tender and cooked through. Add Matzo balls to 6 cups of soup broth, recipe follows (you can make this while the Matzo balls cook):

6 cups vegetable stock or No-Chicken broth
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 onions, coarsely chopped
1/4 cup coarsely chopped parsley

1 tsp. cumin
salt and pepper to taste

Sauté onion, celery, and carrots in a large pot with olive oil, until vegetables are just tender, about 5 minutes. Add salt and pepper and cumin, then add broth and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf. Adjust seasonings to taste.

Here's a re-post of some of last year's recipes, sure to please at your Passover seder:

Brisket (Pot Roast) with Root Vegetables

2-3 lbs. first cut brisket (ask for this at the meat counter)

1 package organic, all natural onion soup mix (I use Simply Organic brand)

2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)

2 parsnips, peeled and cut in chunks

1 sweet potato, peeled and cut in chunks

1-2 small yukon gold potatoes, cubed

1 medium bulb fennel, sliced

4-5 garlic cloves

1 small onion, roughly chopped

1-2 rips celery, chopped

1 1/2 cups or 12-14 oz. ketchup

3/4 bottle good red wine 

2 tbs. cocoa powder

1 tsp. salt or to taste

1 bayleaf

1 tsp. fresh ground pepper

1/8th tsp cinnamon

Preheat oven to 375. In a dutch oven or large, oval, oven-safe baking disk, put down a layer of vegetables. Season the meat with some salt and pepper and place over the veggie layer. Scatter remaining veggies around the meat. Sprinkle soup mix and ketchup over everything, then add the wine (the vegetables should be covered). Sprinkle in cocoa powder and cinnamon, then add bayleaf. Distribute peeled garlic cloves around the dish. Give a stir to combine the spices and liquid. Cover dish with lid or aluminum foil and put into the oven. Check meat for doneness after about an hour. Make sure there is enough liquid - you can add a little water or stock if it has dried out. Uncover and cook an additional 20 minutes to reduce remaining liquid. Meat should be fork-tender. Slice the meat and serve with sauce and vegetables.

Yemenite Haroset

4-6 apples, peeled and cut into quarters (I like to use Granny Smith, Macintosh, or another type of firm, sweet-tart apple)
1 cup chopped almonds
1 cup dried apricots, chopped
1 cup dried dates and/or 1 cup dried prunes
1 cup dried cranberries or cherries
3 tbs. sugar
1/8th tsp. ground ginger
1 tbs. cinnamon
1/8th tsp. ground cloves
pinch of salt
½-1 cup sweet grape wine (Manischewitz)
Juice of one lemon

In a food processor, pulse apple quarters until coarsely chopped.
In a large bowl, combine all dried fruits, nuts, sugar, and spices and mix thoroughly. Add apples, wine, and lemon juice. Add more sugar if needed. Stir to combine. Can be made 1-2 days ahead.

Coconut Macaroons Two Ways

Makes up to 30 cookies

Ingredients:
14 oz. sweetened shredded coconut
10 oz. kosher mini-marshmallows or marshmallow fluff (kosher for Passover)*
1 tsp. pure vanilla extract
2 extra large egg whites
¼ tsp. kosher salt

* substitute 14 oz. sweetened condensed milk instead of marshmallows for a non-strict kosher recipe

For Chocolate Macaroons:
¼ cup cocoa powder (kosher for Passover) or ¼ cup semi-sweet or bitter-sweet chocolate chips (melted in the microwave for 40-50 seconds)

Preheat oven to 325°.
Put marshmallows in microwave-safe bowl. Heat 40-50 seconds or until melted (continuing in 20 second intervals if they need more time). Combine melted marshmallows (or sweetened condensed milk) and vanilla in a large bowl with the shredded coconut. In a separate bowl, whisk egg whites and salt with an electric hand mixer until it forms medium-firm peaks. Carefully fold egg whites into coconut mixture.
Using a small ice cream scoop or two teaspoons, drop rounds of the coconut batter onto a baking sheet lined with parchment paper. Reserve half of the batter for chocolate macaroons if desired.

For chocolate macaroons:
Add either cocoa powder or melted chips to remaining coconut batter and stir to combine.

Bake macaroons for 25-30 minutes until golden brown on top. Let cool completely before serving. These can be made 3-4 days ahead and stored in an airtight container.  

Flourless Chocolate Torte

Serves 10

5 large eggs, room temperature
12oz. good quality semi-sweet or bitter-sweet chocolate (I use Ghirardelli double chocolate chips)
1 1/3 cups sugar
¼ tsp. salt
1 tsp. pure vanilla extract
1 cup or 2 sticks butter (or margarine)
1 tbs. kahlua (opt.)

Preheat oven to 350°.
Lightly coat a 9 inch spring-form pan with cooking spray and set aside.
In a large bowl, melt the chocolate and butter together in the microwave (40-60 seconds). Add 1 cup of the sugar, vanilla, salt, and kahlua and mix together. Let cool slightly. Crack eggs into a separate bowl and beat them with the remaining 1/3 cup sugar until tripled in volume. With a rubber spatula, fold chocolate mixture into eggs. Pour into prepared pan and bake 30-35 minutes. Check after 25 minutes. Torte will be a little loose in the center. Let cool. Serve with whipped cream and raspberries if desired.  

Check back later this week for even more recipes you can make for Passover this year (remember - it's Monday April 18th!)

Valentine's Dinner: Lobster Ravioli with Langoustines and Strawberry Lemon Mascarpone Trifle

Tomorrow is Valentines Day, so instead of going out to a restaurant, why not make these quick, delicious recipes for your sweetheart?

Lobster Ravioli with Langoustines in Creamy White Wine Garlic Sauce

This recipe is so easy it's almost like cheating, as you can purchase your favorite fresh lobster ravioli and your langoustines (which are like baby lobsters) - you just have to make the sauce!

1-2  9 oz packages of your favorite lobster ravioli (I used Trader Joes brand)

1b langoustines (you can substitute lobster, crab or shrimp. Tip: Trader Joes sells 1 lb bags of frozen langoustines for a very reasonable price, just defrost and dry well before using)

3/4 cup dry white wine

1/2 -3/4 cup of soy creamer, half and half or heavy cream

1 med tomato, chopped or 4-5 cherry tomatoes sliced in half

1 tbs extra virgin olive oil

1 tbs earth balance or butter

1/2 Tbs garlic herb butter (optional if you have any on hand, I like Kerrygold brand)

3-4 garlic cloves, chopped

3 tbs chopped Parsley

1 tsp salt or to taste

1/2 tsp fresh ground pepper

In a deep saute pan over medium heat, melt the olive oil and Earthbalance/butter and optional garlic herb butter. Add the chopped garlic and saute about 30 seconds until tender but not brown. Add the langoustines or other seafood and season with a sprinkle of salt and fresh ground pepper. Saute about one minute. Add the fresh tomato and continue cooking until it is tender. Add the wine and the soy creamer or cream, taste and add additional sprinkle of salt if needed. Add about a tablespoon of fresh parsley, reserving the rest for the finished dish. Cook the sauce 3-4 minutes until reduced and slightly thickened.

Meanwhile, in a large pot of boiling salted water, add the fresh lobster ravioli and cook just until they  float to the top. Drain or remove with a slotted spoon and add them directly to the sauce. Stir gently to combine. If the sauce is too thick add a splash more cream or some reserved pasta water. If it is too thin, cook another minute or two to reduce. Top with the remaining fresh parsley.

I like to serve the ravioli with roasted asparagus with lemon and garlic. This time, I sprinkled with asparagus with some toasted pine nuts for crunch. 

This dinner pairs nicely with a white, sparkling white or rose wine. Try a Blason de Bourgogne Crémant.

Strawberry Lemon Mascarpone Trifle

This elegant desert can be made in a snap! It is delicious and assembled in just minutes. Makes 2-3 servings in wine glasses.

6-7 medium fresh strawberries sliced (you can also use about a cup of fresh raspberries or a combination of both)
1 8oz container marscapone cheese, at room temperature
1 10 oz jar all-natural lemon curd, at room temp (Trader Joes has a good one)
1/4 cup confectioners sugar (you can also use 1-2 tbs Agave syrup)
4-5 crunchy Italian lady fingers (not the soft ones)
1/2 cup framboise (raspberry liquor) or another fruit liquor of your choosing or orange juice
3/4 mint leaves for garnish

In a small bowl, combine the softened marsacpone with the lemon curd and confectioners sugar and mix well. If you want it sweeter add  a bit more sugar than the recipe suggests.
This can be made several days ahead and kept in an air tight container in the refridgerator

Slice the strawberries legnthwise and set aside.

In a shallow dish, add the framboise and then quickly dip the lady fingers on both sides for a few seconds - don't let them get too mushy!

Assembly

In your wine glass, place a generous dollop of the lemon marscapone mixture in the bottom. Break up tha lady finger into small pieces so they fit in the glass, and sprinkle on top of the mascarpone. Top with fresh strawberries or raspberries. Repeat the layering process a few timed depending on the size of your wine glass. Finish the top layer with a dollop of marscapone and garnish with a fresh mint leaf.

My Thanksgiving Feast

Happy Holidays, readers! I hope everyone had a good Thanksgiving is enjoying lots of tasty leftovers. Here is a comprehensive list of everything served at my Thanksgiving dinner yesterday, as well as a few photos Melyssa managed to snap before our hungry guests dug in.

Appetizers:

Vegetables with roasted onion dip

Green olive tapanade

Roasted eggplant dip

Red pepper hummus

Fig and olive jam 

Green olive and rosemary tapanade

Assorted crackers - including Whole Foods rosemary crostini

Triple creme Brie with quince paste

Medjool Dates stuffed with Gorgonzola and candied pecans

Side dishes:

Roasted root vegetables

Sauteed kale with apples and onions

Corn and cheese pudding

Cranberry-Blackberry compote

Spiked sweet potato casserole with mandarin oranges

Cornbread and soy chorizo stuffing

Gluten-free stuffing with soy chorizo

Peas with water chestnuts

Traditional herbed stuffing with dried cherries

Old fashioned mashed potatoes with Earth Balance

Mixed greens salad

Main Course:

Fresh, free-range, organic brined turkey

Quorn "turkey" roast with mushroom gravy

Desserts:

Cousin Andrea's "famous" chocolate chip cookies

Chocolate pecan pie

Savory shortbread cookies with rosemary

Pumpkin chocolate chip date bread 

Fresh fruit salad

Pumpkin pie

Chocolate bundt cake

 Dinner tables:

Delicious Do-Ahead Thanksgiving Side Dishes

Preparing for Thanksgiving doesn't have to be stressful! I do as much as I can ahead to avoid too much chaos on the day itself. Here are a few super easy do-ahead Thanksgiving recipes my family loves - surely yours will too! Oh, and these are all vegetarian!

I'm having 23 people over this Thanksgiving, so these recipes will feed a crowd! Cut them in half if you don't need as many servings.

Cornbread Stuffing with Soy Chorizo Stuffing

You can use real chorizo, andouille sausage, or smoked turkey kielbasa  for a non-vegetarian version

2 16-oz home made or store bought corn breads

8 oz. Trader Joe's soy chorizo (or the same amount of real sausage)

1/2 cup cooked chestnuts (I got mine at Trader Joe's in the refrigerated section by the vegetables)

3 cloves garlic, minced

2 stalks celery, diced*

1 medium onion, diced*

1 large carrot, diced*

1 cup dried cherries or cranberries

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. poultry seasoning

1 1/2 - 2 cups No-Chicken Broth, Vegetable Broth, or organic Turkey Stock

2 tsp. fresh chopped sage

1-2 tsp. fresh chopped thyme

1-2 tsp. fresh chopped rosemary

Salt and fresh ground pepper to taste

2 tbs. olive oil

*You substitute 1 cup of Trader Joe's pre-chopped mirepoix for the three veggies. Make sure it's fresh - I've found that if you buy one that is too near its expiration it will go bad very quickly.

Preheat oven to 350 degrees.

In a large, deep pot, heat olive oil over medium-high heat and saute celery, onion, carrot, and minced garlic. Season with a sprinkle of salt. Cook until tender, about 3-4 minutes. Add crumbled chroizo sausage (or your choice of meat) and dried cherries or cranberries. If you are using real sausage, make sure it is cooked through before you continue. Add poultry seasoning, onion and garlic powder. Crumble in cornbread, breaking up any large pieces with a spoon. Add your broth of choice and mix well. Add fresh herbs and adjust seasonings as necessary. Mix to combine. Add a little more broth if you want a moister stuffing. Pour into a well-greased casserole dish.

At this point, it can be covered well with plastic wrap and frozen for up to 10 days. Otherwise, cook the stuffing right away for 25-30 minutes until browned on top. Keep an eye on it to make sure it doesn't get too brown or dry. If you see this happening, you can pour on a little more broth or stock. If you freeze it, move it from the freezer to the refrigerator about 2 days ahead to thaw out before baking. It may need take longer than 30 minutes since it will be cold. If you're not serving the stuffing immediately after baking, wrap the dish in tin foil and put it in the oven on warm until dinner time.

Spiked Sweet Potato Casserole with Mandarin Orange and Triple Sec

I've made this casserole using fresh potatoes and canned potatoes. By the time you add all of the other ingredients, there is really no noticeable difference - so save yourself some time and use canned! Also, you can substitute crushed pineapple for oranges for an equally tasty dish.

2 40-oz cans sweet potatoes or yams (or about 7 fresh sweet potatoes or yams peeled, cut into chunks, and cooked until soft)

2 small cans or 1 large can mandarin orange segments, drained 

1/4 cup Triple Sec OR another orange liqueur

1/4 cup orange juice

2 tbs. frozen orange, pineapple, or passion fruit juice concentrate (optional)

3/4 - 1 cup organic brown sugar, maple syrup, or agave syrup (can be adjusted according to your sweet tooth)

1/4 tsp. cinnamon

2 tsp. pumpkin pie spice OR if you don't have that, mix an additional 2 tsp. of cinnamon with some nutmeg

2 tbs. melted butter OR Earth Balance

About 2 cups all natural mini-marshmallows (optional - leaving them off makes this recipe vegan!)

Preheat oven to 350 degrees. In a large bowl, mash potatoes thoroughly until very smooth - you can use a potato masher or a hand mixer. Add orange liqueur, orange juice, concentrate, melted Earth Balance/butter, sweetener of choice, spices, and salt to taste. Mix well to combine. Add drained mandarin orange pieces and mix again. Pour into a greased casserole or baking dish. If you are serving the dish immediately, top with marshmallows now and bake approx. 30-35 minutes. If you are making it ahead, don't put the marshmallows on yet. Bake for about 25 minutes, let cool, wrap well in plastic, and freeze for up to 10 days. Like the with stuffing, transfer to the refrigerator 2 days in advance. When you are ready to serve it, remove wrapping, top with marshmallows, and bake at 350 degrees for 25-30 minutes until casserole is warmed through and marshmallows are golden brown.

My cousin's son loves sweet potato casserole but does not like oranges and requested no liqueur. I made a slightly altered version for him, substituting 1/2 cup of low-fat eggnog and 1 tsp. vanilla for the oranges, juice, and liqueur.

Corn and Cheese Pudding

2 cans creamed corn

1 can corn niblets OR about1 1/4 cups defrosted corn kernels

3 large organic eggs

1/2 cup flour

1 1/2 cup shredded cheddar or your favorite cheese blend

Salt to taste

1/2 tsp. fresh ground pepper

1 tsp. garlic powder

1/2 tsp. onion powder

1/4 cup soy creamer OR half and half OR milk

1/8th tsp chipotle chili sauce (optional - if you want a smokey flavor)

2 tbs. melted Earth Balance or butter

Preheat oven to 350 degrees. In a large bowl, combine creamed corn, kernels, flour, spices, soy creamer/milk, half the cheese, salt, and pepper. Add eggs one at a time, stirring after each one. For a more souffle-like pudding, separate the eggs and add the yolks first. Whip the whites to medium stiffness, then gently fold them in. Pour into greased casserole dish and top with remaining cheese. Bake 45-50 minutes or until pudding is brown on top and not too jiggly in the middle. After cooking, you can cool it and freeze it for about a week before serving. Defrost 1-2 days ahead in the refrigerator, then re-heat at 325 degrees for 30-35 minutes.

Cranberry-Blackberry Compote

Traditionally I make this Thanksgiving staple with orange marmalade, but when I looked through the jams in my cupboard, alas I only had blackberry. The results were still delicious!

2 1/2 bags fresh cranberries, rinsed and drained

1/2 cup pomegranate juice (orange, apple, or cranberry would work as well)

1/4 cup Triple Sec or other orange liqueur

1/2 cup blackberry jam (or orange marmalade)

1 1/2 cup sugar or to taste

1/2 tsp. cinnamon

1 tsp. grated fresh lemon peel

In a deep pot, combine cranberries, juice, liqueur, and sugar. Cook over medium-high heat until cranberries start to soften and pop. Taste to see if the sweetness is to your liking and adjust as needed. Add in jam, cinnamon, and lemon peel. Continue cooking for 10-15 minutes until all berries have popped. The mixture will congeal as it cool. For an interesting kick - add 1-2 tsp. balsamic vinegar at the end. It adds a unique tartness, especially if you find your compote is too sweet. Can be kept in the refrigerator for about a week.

Meatless Monday Thanksgiving Style

Thanksgiving isn't until Thursday - but for those of you who remain meatless all year round, here's a Meatless Monday recipe for a tasty Turkey alternative.

Quorn Turk'y Roast

1 Quorn Turk'y roast

1 1/2 tbs. extra virgin olive oil

1 tsp. poultry seasoning

1/2 cup No-Chicken or vegetable broth

1/4 cup white wine or apple cider

1 tsp. each onion and garlic powder

salt and fresh ground pepper to taste

Rub quorn roast with olive oil on all sides and sprinkle evenly with seasonings. Place in an oven-safe dish and pour broth and wine or cider in the bottom. Cook according to box directions, basting often with the juices. Serve with your favorite vegetarian gravy - my daughter loves Whole Foods wild mushroom.

Stay tunes for many more vegetarian-friendly Thanksgiving dishes coming soon!

Meatless "Marsala" and Roasted Root Vegetables

Here's something I whipped this up for last night's Meatless Monday dinner. The sauce is reminiscent of a Marsala - but a bit sweeter and with much less fat!


"Chicken" Cutlets with Creamy Sherried Mushroom Sauce

1 box (4) Quorn Naked Cutlets (defrosted)

1 container (10-12 oz) baby bella mushrooms (or button/white)

1/3 cup good quality sherry (not cooking wine) or cognac

3/4 cup soy creamer (or half and half if you're looking for a more indulgent dish)

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper or to taste

1/4 tsp. fresh thyme leaves

1 tbs. Earth Balance or olive oil (or a combination of half oil, half Earth balance)

1 tbs. garlic herb butter (optional)

2 cloves garlic, minced

1 tbs. of olive oil (for sauteing cutlets)

Heat 1 tbs. olive oil in a skillet. Season Quorn cutlets with a bit of salt and pepper, then satue until lightly golden brown on each side. Set aside.

In sauteuse or deep-sided skillet, heat Earth Balance and/or olive oil over medium-high heat. Add the mushrooms and season with a little salt and pepper. Saute for a few minutes until they start to soften, then add minced garlic and cook an additional 3-4 minutes until mushrooms are tender. Sprinkle in thyme leaves. If you are using garlic-herb butter, add it now. Add sherry and saute until it is almost absorbed. Add soy creamer. Cook until sauce is reduced and slightly creamy. The longer you cook it the thicker the sauce will be. If you want a thinner sauce, add a bit more soy creamer. When the sauce is ready, add the cutlets to the pan to re-heat them. Serve over mashed potatoes or whole grain pasta.

Spiced Roasted Fennel and Squash 

1 large fennel bulb, washed and dried and roughly chopped

1 lb cubed seasonal squash, such as delicata, acorn, or butternut

1 tbs. olive oil

1 tsp. pumpkin seed oil - optional (I got mine at Wegman's, but you can usually find it in the specialty oil section of most supermarkets. You only need a tiny amount each time you use it, so one bottle will last a long time)

Salt and fresh ground pepper to taste

1 tsp. pumpkin pie spice

Preheat oven to 400 degrees (I used convection roast - use this setting if your oven has it). Drizzle oil evenly on the bottom of a baking sheet and place cut vegetables in a single layer on top. Sprinkle with seasonings and toss to coat. Roast in the oven for about 25 minutes or until fork tender. Place in a serving bowl and drizzle pumpkin seed oil on top if you are using it.

Turkey Meatloaf with Truffled Parmesan Mashed Potatoes and Maple Glazed Brussel Sprouts with Crispy Onions

Now that it's finally cool enough to turn the oven on - here's a lovely dinner to usher in the fall season.

Turkey Meatloaf

1 lb organic ground dark meat turkey

3/4 cup seasoned breadcrumbs

1 tsp. garlic powder

1/2 packet (about .5 oz) organic onion soup mix (I used Simply Organic brand, but Fantastic Foods makes a good one as well)

1/2 tsp. salt

1/2 tsp. fresh ground pepper

2-3 tbs. Worcestershire sauce

3 tbs. ketchup

3 tbs. your favorite bbq sauce

1 egg

Preheat oven to 400 degrees. In a bowl, gently combine all ingredients except the egg with your hands or a fork. When combined, add egg and mix gently but thoroughly. Put mixture into a loaf pan and bake for 45-60 minutes or until cooked through. After 35 minutes, cover with foil for the remainder of the cooking time.

Truffled Parmesan Mashed Potatoes

3-5 medium-large organic potatoes (Russet or Yukon Gold are best) OR you can cheat by using Alexia brand frozen organic Yukon Gold mashed potatoes. Prepare according to directions, then add the remaining ingredients.)

2-3 tbs. Earth Balance spread

1-2 tbs. black truffle butter (I used D'artagnan brand) OR 1 tsp. or a drizzle black truffle oil*

1/4 cup fresh grated Parmesan or Romano cheese (more if you like it really cheesy)

3/4 - 1 cup Silk brand soy creamer OR milk

1 tsp. salt or to taste

Fresh ground pepper to taste

Peel the potatoes if you wish (I generally don't when I use Yukon gold), then cut them into chunks. Place into a large pot of boiling water and cook until tender. Drain. With a potato masher, smash them down a little bit. Add salt, pepper, soy creamer, cheese, truffle butter/oil, and Earth Balance. Continue to mash until they reach desired smoothness. Adjust seasonings if necessary and add more soy creamer if they need to be thinned out

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*I know truffle butter/oil is a bit pricey, but you only need to use little bit at a time and the results are fantastic. Keep the butter in the freezer to extend its shelf-life. Truffle oil can occasionally be found in the specialty foods section of TJ Maxx or Marshalls stores for just a fraction of its typical cost! Either way, it is a worthwhile investment for your pantry. 

I read a distressing article in the New York Times on October 5th by noted health authority Jane E. Brody that said even though everybody knows vegetables are good for them, most people are not eating enough of them. According to the National Center for Disease Control and Prevention, "Americans have fallen far short of the goal set a decade ago to increase consumption of vegetables."

Even though brussel sprouts have a bad reputation in terms of taste, they have great health benefits! In fact, the entire cruciferous vegetable family (broccoli, kale, cabbage, and collard greens to name a few) have been shown to help protect against cancer. I was never a huge fan of brussel sprouts, but after developing this recipe, I've changed my mind. Hopefully I can convert some skeptics.

Maple Glazed Brussel Sprouts with Crispy Onions

1-2 lbs. brussel sprouts, cleaned and tough bottoms trimmed (cut very large ones in half)

2-3 tbs. real maple syurp

1/4 - 1/3 crispy dried onions (I used Trader Joes brand but you can also use Lar's brand - both are a great all natural alternative to French's.)

Salt and fresh ground pepper to taste

1-2 tbs. olive oil

1/3 cup toasted pecans (optional)

Preheat oven to 400 degrees (or Convection Roast if you have that setting). Spread oil on a baking sheet and sprinkle on a small amount of salt. Place brussel sprouts on oiled sheet. Drizzle on maple syrup and add onions. Toss to combine. Season with a bit more salt and some fresh ground pepper. Roast until tender - about 20-25 minutes depending how big your brussel sprouts are.You can shorten the baking time by cooking your cleaned brussel sprouts in the microwave for 3-4 minutes in a covered bowl with a small amount of water before draining and following the rest of the directions. When cooked through, place in a serving dish and adjust seasonings as needed. Add another touch of maple syrup as well as the pecans if you are using them and toss to coat. If your pecans are not pre-toasted, sprinkle them on the baking sheet with the sprouts so they can cook as well.

One more note - I want to give a nod to my friend, author and Bucks County, PA native Karin Kasdin. She just released her 4th book Life, Death, and Doughnuts - the story of 4 women and their 50-year friendship "carried out primarily through monthly dinner parties." I just picked up at her launch-party, but you can find it on Amazon or in Barnes and Noble Bookstores.