INGREDIENTS:

• 1 1/2 cups Sugar
  
• 1 1/2 cups Water
• 4 cups or 1 pound fresh cranberries
• 1-can 14 1/2 ounce pitted Tart Cherries, drained

DIRECTIONS:

In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat, cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill at least 2 hours.
Nutrition Facts: 1 serving (1/4 cup) equals 118 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 31 g carbohydrate, 1 g fiber, trace protein.


Makes  14 Servings

Originally published as Cherry Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003

Posted: Dawn Groth

Cornbread Dressing
Yields 8-10 servings

• (1) 10 inch cornbread, crumbled   (recipe to follow)
• 4 slices of toasted or dry whole wheat bread, torn into pieces   (homemade if possible)
• 1 small onion, diced
• 2 c. celery, diced
• 3 c. vegetable stock  (homemade if possible)
• 3 tbsp. ground flax meal
• 1 recipe of mushroom béchamel  (recipe to follow)
• 2 ½ tsp. rubbed sage
• ¾ tsp. dried thyme
• 1 tbsp. salt
• 2 tsp. black pepper

Do not preheat oven!

1. Place cornbread, bread, onions and celery in a large bowl and set aside.
2. In small bowl, combine flax meal with ¾ c. of vegetable stock and let set for 5 minutes.
3. Add flax mixture, mushroom béchamel, remaining vegetable stock and seasonings to cornbread mixture, combine well. (Note: using your hands is the best way to fully incorporate ingredients well.)
   
4. Press batter into a 9x13 baking pan and place in oven, set oven to 375 and bake for 45 minutes.

Cornbread  (can be made 1-3 days ahead)

• 2 c. corn meal   (not cornbread mix)
• 2 c. unbleached all-purpose flour
• 2 tbsp. sugar   (turbinado/raw)
• 2 tsp. salt
• 2 tbsp. baking powder
• 2 tbsp. ground flax meal
• 2 1/3 c. unsweetened non-dairy milk   (soy, almond, coconut, etc.)
• 4 tbsp. oil   (light olive, grape seed, canola, etc.)
• 2 tbsp. vegetable shortening 

1. Place the vegetable shortening in a 10 inch cast iron skillet, place in oven and preheat to 425 degrees. (Note: If not using cast iron skillet, you can follow this step using a 9x13 glass or ceramic baking pan and 3 tbsp. vegan margarine.)
2. In a small bowl combine flax meal, non-dairy milk and oil and let sit for 5 minutes.
3. In a large mixing bowl, whisk the first 5 ingredients together. Add the flax mixture and combine.
4. Once oven is preheat, carefully remove the skillet, pour in the batter and return to oven and bake for 40 minutes.

Mushroom Béchamel (can be made and refrigerated 1-3 days ahead)

• 6 tbsp. olive, grape seed or canola oil, divided
• ½ c. onion, diced
• 2 c. slice crimini or white button mushrooms
• ½ c. vegetable stock, divided
• ¼ c. unbleached all-purpose flour
• 1 c. non-dairy milk
• 2 tsp. salt
• ¼ tsp. pepper

1. Place milk and ¼ c. of stock in a small sauce pan on medium-low heat.
2. Heat 3 tbsp. of oil in a medium sauté pan on medium heat. Add onions and cook for 3-5 minutes, then add remaining oil and mushrooms and cook for 3-5 minutes more.  
3. Add flour, stir and cook for 2 minutes, making sure all flour is combined. Add remaining ¼ c. of stock and stir.
4. Slowly whisk in milk mixture, salt and pepper, continue to whisk and cook until thickened, about 3 minutes.

Recipe by: Sara Uhler
WEEAC Ambassador Georgia, USA

yields 15 cupcakes

• 2 tsp. apple cider vinegar
• 1 c. non-dairy milk    (soy, almond, coconut, etc.)
• ⅓ c. vegan sour cream   (or non-dairy yogurt, that has been strained)
• ⅓ c. molasses
• ½ tsp. vanilla
• ½ c. oil   (extra light olive oil, grape seed, canola, etc.)
• ½ c. + 2 tbsp. sugar    (turbinado/raw)
• 2 c. unbleached all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt   (kosher)
• 1 tsp. cinnamon
• 1 ½ tsp. ground ginger

Preheat oven to 350 degrees. Prepare muffin pans with oil or liners.

1. In a small bowl, combine apple cider vinegar and non-dairy milk and let set for 5 minutes.
2. In a large mixing bowl, whisk together sugar, flour, baking powder, baking soda, salt, cinnamon and ginger.
3. Add sour cream, molasses, vanilla and oil to vinegar mixture (from step 1) and stir.
4. Pour wet mixture into dry and beat until combine.
5. Pour batter into prepared pans, filling each about 3/4 full and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for at least 30 minutes before frosting.

Cream Cheese Frosting yields 2-2 ½ c.

• 8 oz. vegan cream cheese (such as Toffuti)
• ½ lb. powdered sugar
• ½ tsp. vanilla
• 4 tbsp. coconut oil, vegetable shortening or vegan margarine
• 1 tsp. orange zest (optional)

In a medium mixing bowl, beat cream cheese and coconut oil on medium for 2 minutes, then beat in vanilla. Beat in powdered sugar ½ c. at a time, use more or less depending on your preference. Stir in orange zest, if using. If not using frosting right away, refrigerate until ready to use. Allow cold frosting to set at room temp for 15-20 minutes before using.


Recipe by: Sara Uhler
WEEAC Ambassador Georgia, USA

Almost Beef Wellington with Madeira Sauce 
For the Mushroom Mixture:
2 shallots, finely chopped
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
2 garlic cloves, finely minced
2 cups finely chopped button mushrooms
1/4 cup Madeira wine
2 tsp. finely chopped parsley
1 tsp. minced fresh thyme
Salt and pepper, to taste

For the ‘Beef’ Wellington:
1 puff pastry sheet
1 cup prepared mushroom mixture
1 pkg. faux-steak strips (try Morningstar brand)

For the Madeira Sauce:
2 Tbsp. olive oil
1 Tbsp. finely chopped shallots
1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups beef-flavored broth
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
Salt and pepper, to taste

For the Mushroom Mixture:
• In a medium sauté pan, cook the shallots in the vegan margarine for 2 minutes.
• Add the garlic and the button mushrooms. Cook for 5 minutes.
• Add the wine and cook until almost evaporated.
• Stir in the parsley and the thyme and adjust the flavor with the salt and pepper. Set aside.

For the ‘Beef’ Wellington:
• Thaw the puff pastry sheet and fill with the mushroom mixture and faux-steak strips. Fold over and crimp.
• Place in the refrigerator for 30 minutes.
• Bake at 400°F for 15 to 20 minutes, or until brown and crisp.
• Serve with the Madeira Sauce (see below).

For the Madeira Sauce:
• In a medium saucepan, heat the olive oil. Add the shallots and cook for a few minutes.
• Add the wine, thyme, and bay leaves. Cook until reduced by half.
• Add the broth and the peppercorns and cook for 20 minutes.
• Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken and then add the vegan margarine. Season with the salt and pepper and serve.

Makes 4 servings
--
Dee-Ann Gallant
President
WEEAC Canada

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