HOLIDAY Cookbook Vegan Latkes Ingredients: Directions: 2 cups packed, grated and drained 1. Grate potatoes and squeeze out as much moisture potatoes (half of a 1.5 lb bag) as you can using paper towel. 1/3 cup unbleached all-purpose flour 2. Combine 2 cups grated potato, all-purpose flour, 3 tbsp sliced green onion green onion, almond milk, cornstarch, salt, baking 3 tbsp unsweetened non-dairy milk powder, and black pepper (optional: add dill and vegan cheese.) Mix well to develop the gluten in the 1 tbsp cornstarch flour (which helps with binding.) 1 ¼ tsp salt 3. In a frying pan, preheat vegetable oil over medium ½ tsp baking powder heat. black pepper to taste 4. Spoon ¼-1/3 cup of potato mixture into the pan. Flatten the patty to about ¼” thick. Fry until golden vegetable oil for frying (canola, olive, or brown, flip, and fry the other side. Drain excess oil on coconut all work well) paper towel if necessary. optional: 2 tbsp fresh chopped dill 5. Serve with toppings (apple sauce and vegan sour optional: ¼ cup vegan cheese shreds cream go well). By: Lauren Godfrey Sweet Potato Balls Ingredients: Directions: 3 cups peeled and chopped sweet 1. Preheat oven to 375 degrees F potatoes (or 2 large cans of yams) 2. Grease a 9 x 13-inch baking dish (spray with oil). ¼ cup butter softened 3. Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes (or if you’re ¾ cup brown sugar using the canned yams, cook for about 10 minutes 2 tbsp milk or heavy whipping cream on medium). 4. Drain and mash with butter, brown sugar, milk, and ¼ tsp salt salt. 8 large marshmallows (the jumbo 5. Form mixture into balls, with a marshmallow in the campfire ones work best!) center of each. box of corn flakes cereal 6. Roll in cereal crumbs and place in prepared dish. 7. Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze. NOTE: I usually make the balls the day before and put them in the refrigerator. This also helps with the marshmallow not melting completely while cooking. These have been a family tradition for over 40 years. Be prepared with some drool bowls once everyone takes their first bite. Even people who don’t like sweet potatoes LOVE these! Seriously. TO. DIE. FOR. By: Shonna Walker Pozole Ingredients: Directions: crockpot to stew the pozole 1. Place the crockpot setting to hi to start. 1 lb of jimmy dean sausage 2. Place all the ingredients in the crockpot except 1 can of hominy chicken stock and beer. 1 can of rotel tomatoes 3. Brown the sausage in a frying pan, drain the grease 1/2 chopped onion and put on top of the other ingredients in the 1/2 chopped red bell pepper crockpot. 1 cup chopped cactus 4. Pour in the wet ingredients (chicken stock and beer). 5. When the liquid start to simmer, set the crockpot 2 cups chicken stock setting to low and simmer for about 6 to 8 hours. 1 can of beer 6. Taste test occasionally and season to suit your taste 1/2 cup sour cream buds. 1 tsp oregano 7. Garnish with chopped chives and avocados. salt and pepper to taste 8. Optional: top with hot sauce and cheese. season all to taste garnish: chives and avocados By: Marty Freeman Apple Fruit Salad Ingredients: Directions: 4 large gala apples, chopped 1. In a large bowl, combine apples and lemon juice, 2 tsp lemon juice toss to coat well. 2. Add grapes, pecans, cranberries, and oranges. 2 cups red grapes, halved 3. In a medium bowl, whisk together yogurt, mayo, 3/4 cup chopped pecans brown sugar and cinnamon and pour over fruits. 1/2 cup dried cranberries 4. Stir and chill before serving. 1 15 oz can of mandarin oranges, drained 1 cup vanilla greek yogurt 3 tbsp light mayo 1/2 cup brown sugar 1 tsp cinnamon By: Samantha Joyner Brussel Sprouts with Bacon and Pine Nuts Ingredients: Directions: 1lb Brussel Sprouts 1. Trim off hard base of Brussel sprouts and cut them in 2 or 3 Strips of Apple-Wood half. Smoked Bacon 2. Cook bacon until just under-cooked and set to the side. 2 Tbsp Pine Nuts 3. Bring a large pot of slightly salted water to a boil. Oil for Stir-Fry Drop Brussel sprouts in the water. Cover and continue to gently boil them for 5 minutes. 4. Remove Brussel sprouts from water. 5. Cut bacon into small, bite-sized bits approx. 1/3" or 1/2" squares. 6. Heat a little oil in a wok or pan for stir-frying. Add Brussel sprouts and bacon and stir fry for 2-3 minutes until bacon is well distributed. 7. Add pine nuts and stir-fry for another minute or two. 8. Sprouts are now ready to serve. By: Linda Rodezno Cranberry-Ginger Chutney Ingredients: Directions: 1.5 cups sugar 1. Stir sugar, apple cider and apple cider vinegar in a 3/4 cup apple cider or apple juice heavy-bottomed, large saucepan over medium-high heat until sugar dissolves. 1/3 cup apple cider vinegar 2. Add remaining ingredients. 1 12 oz bag of fresh cranberries 3. Bring to boil. Reduce heat to medium and simmer (about 3 cups) until chutney thickens, stirring occasionally, about 20 minutes. The cranberries will “pop” as they heat. 1 large bosc pear, peeled, halved, 4. Season with salt and pepper. cored, cut into 1/2 inch cubes 5. Transfer to bowl; cover and chill. 1/4 cup finely chopped peeled fresh NOTE: Can be made 3 days head. Keep chilled. ginger root 1/8 tsp dried crushed red pepper Salt and pepper to taste By: Laura Pruett Chocolate Pecan Pie Ingredients: Directions: 1 1/4 cups all-purpose flour Make the pie dough: 1 1/2 tsp granulated sugar 1. In the bowl of a food processor, combine flour, 1/2 tsp fine sea or table salt salt and sugar. Add butter and pulse machine until 1 stick (4 ounces) cold unsalted butter, cut into chunks mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed 2. Turn mixture out into mixing bowl. 3. Add 1/4 cup cold water and stir with a spoon or Filling: flexible silicone spatula until large clumps form. 6 tbsp unsalted butter 1 cup packed dark brown sugar 4. Use your hands to knead the dough together, right in 3/4 cup golden syrup the bottom of the bowl. a pinch or two of sea salt 5. If necessary to bring the dough together, you can 2 cups pecan halves add the last tablespoon of water. 1 tsp apple cider vinegar 1 tbsp bourbon (optional) Form the crust: 2 tsp vanilla extract 1. On a floured counter, roll the dough out into a 12 to 13-inch 3 large eggs circle-ish shape. 2. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. 3. Unfold dough and trim overhang to about 1/2-inch. 4. Fold overhang under edge of pie crust and crimp decoratively. 5. Place in fridge until ready to fill. 6. Heat oven: to 350°f. By: Tyler Young Chocolate Pecan Pie Form the crust: 1. On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. 2. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. 3. Unfold dough and trim overhang to about 1/2-inch. 4. Fold overhang under edge of pie crust and crimp decoratively. 5. Place in fridge until ready to fill. 6. Heat oven: to 350°f. Prepare filling: 1. Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them. Put together the pie: 1. In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. 2. Bring to a simmer over medium heat and cook for 2 minutes, stirring. 3. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. 4. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell. 5. Bake: for 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature. Nankhatai or Indian Shortbread Cookies Ingredients: Directions: 1 cup - all purpose flour 1. In a bowl, add in the all-purpose flour, gram flour, 1/2 cup - besan / gram flour semolina, powdered sugar, salt and cardamom powder. Mix well. 2.5 tbsp - sooji / semolina 2. Pour in the ghee or melted butter and form into a soft 1/2 cup - powdered sugar dough. 1 pinch – salt 3. Divide into 18 portions. 4. Shape into rounds and place on a parchment paper 1 big pinch - cardamom powder lined baking tray. 1/2 cup - ghee / slightly melted 5. Top with nuts. butter 6. Bake in a preheated oven for 15 minutes at 375 f.