Pecan Cherry Bulgur Stuffing

by Melody

-3 tablespoon Earth Balance or olive oil
-1/2 teaspoon poultry seasoning (salt-free)
-1 large onion, chopped
-5 cloves garlic, minced
-1/2 cup celery, chopped
-1 teaspoon sea salt
-pinch pepper
-3 cup cooked barley (or bulgur or other grain)
-1/2 cup cherry flavored craisins
-1/2 cup pecans, chopped
-1 cup fresh parsley
-1 teaspoon fresh thyme (optional, but good)
-pinch freshly grated nutmeg
-1 tablespoon Braggs or soy sauce
-freshly ground pepper

Saute onion, garlic and celery with poultry seasoning, salt and pepper.

Add barley, cherries and pecans. Cool over medium heat for 15 minutes.

Finish with fresh parsley, thyme and soy sauce.

Taste and adjust seasoning.

Sweet Potato and Kidney Bean Chili

by Gena Hemshaw

-1 tablespoon coconut oil
-1/2 yellow onion
-1 clove garlic
-1 large stalk celery
-I red bell pepper
-1/2 cup vegetable broth
-1 1/2 pounds sweet potatoes
-1 small can whole or chopped tomatoes, (I like the Muir Glen brand; if you get whole, chop them)
-1 can kidney beans, drained
-1 1/2 teaspoon cumin
-2 teaspoon chili powder
-1/2 teaspoon nutmeg
-1 teaspoon cinnamon
-dash cayenne
-1/2 – 1 teaspoon sea salt

Saute onion and garlic in coconut oil until translucent or slightly golden. Add celery and pepper, and cook until all vegetables are tender.

Add broth, sweet potatoes, tomatoes, kidney beans, cumin, chili powder, nutmeg, cinnamon, cayenne and salt. Bring to a boil, and then lower to a simmer.

Simmer for 30 – 35 minutes, or until sweet potatoes are very tender. Add more vegetable broth as needed as the chili cooks.

Creamy White Bean and Collard Stew

by Melody

-3 tablespoon olive oil
-1 large onion, diced
-8 cloves garlic, pressed
-1 medium carrot, diced
-1 stalk celery, diced
-1 teaspoon salt
-freshly ground pepper
-1 teaspoon rosemary (crush with your fingers)
-2 teaspoon poultry seasoning
-1 bay leaf
-approximately 1/8 teaspoon freshly ground nutmeg
-2 tablespoon balsamic vinegar
-3 cup cooked white beans, drained of liquid
-3 cup chopped collards ( or greens of choice )
-1 cup nutritional yeast base sauce
-2 cup water
-2 tablespoon soy sauce
-1 cup fresh parsley if desired for garnish and extra flavor

In a heavy bottomed soup pot over medium heat, add the oil, onion,garlic, carrots, celery, salt and pepper along with the spices. Saute for 10 minutes.

Next, deglaze with the vinegar and add the beans, collards, sauce and water. Stir well. Cover and simmer for at least 20 minutes.

Taste and add 1 tablespoon of soy sauce. Taste again and add the second tablespoon ( or more until you reach the taste you like ). Stir in the parsley, and pass the pepper mill at the table.

Wild Rice Pilaf with Pecans and Cranberries

by Kevin Archer, Chef at Catskill Animal Sanctuary

Yields: 4 Servings

-1 tablespoon olive oil
-1 onion, diced
-1/4 cup pecan pieces
-1 cup wild rice*
-1/4 cup dried cranberries
-3 cup water
-1/2 teaspoon sea salt

Warm the oil over medium heat in a heavy-bottomed soup pot. Add the onion and sauté until clear.

Add the pecans and rice, and cook, stirring frequently, for about 5 minutes.

Add cranberries, water, and salt. Bring to boil, then reduce to simmer.

Cook with a tight cover for 50 minutes. Makes a festive side dish, or can be used to stuff a roasted squash for a main course.

*You can use wild rice solely, or a mix of several rices: brown, black forbidden, wehani, Japonica.

Mango, Avocado and Herbed Baby Spinach Salad

by Casey Lorraine Thomas

Salad:
-1 ripe mango
-1 ripe avocado
-1 small handful mint leaves
-1 small handful coriander
-100 gram baby spinach leaves
-a few cherry tomato halves (for garnish)
-a sprig of mint (for garnish)

Dressing:
-juice of 1 lime
-2 tablespoon cold-pressed extra virgin olive oil
-Celtic sea salt or Himalayan crystal salt
-freshly ground black pepper

Roughly chop the mint and coriander leaves and place in a large salad bowl with the baby spinach leaves.

In a separate bowl, whisk together the olive oil, lime juice, salt and pepper. Pour the dressing over the salad leaves and herbs and toss well.

Cut the avocado in half length-ways and remove the stone and skin. Slice the avocado into long strips and add to the salad.

To slice the mango, first cut off the stem. Hold the mango upright, cupping it in the palm of your hand. With the other hand, use a vegetable peeler or a paring knife to cut away the peel, following the curves of the mango. Lay the mango on its flat end and slice lengthwise, working around the flat seed in the middle. Repeat until all the mango flesh is removed. Cut each section into thin long slices as desired. Place the mango strips into the salad bowl.

Gently toss the salad and add more salt and pepper to taste. Garnish with a few cherry tomato halves and a sprig of mint.