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Stuffed Pumpkin
2 small pumpkins or baby pumpkins
4 Tbsp. vegan butter blend
3 onions, minced
3 celery stalks, diced
3 carrots, diced
1 tsp. salt
½  cup water
3 cups brown rice, cooked
1 tsp. rosemary & ½ tsp rubbed sage
½ cup roasted pumpkin seeds
  Cut off the tops and scoop out the seeds and membranes.* Set aside.  Preheat the oven to 350°F.  Heat 1 Tbsp. of the oil in a large skillet. Sauté the onions until lightly browned. Add the celery and carrots and sauté for a few minutes. Add the salt and water. Simmer for 10 minutes. Add the rice, rosemary, sage, and roasted pumpkin seeds.  Fill the pumpkin shells with the rice mixture. Place in a baking dish and cover with foil. Bake for 1 1/2 hours, or until the pumpkin sides are soft enough to eat but are not collapsing.

*Note: If you are unable to find packaged, roasted pumpkin seeds at the store, clean the seeds from these pumpkins and rinse in a colander. Brush 1 tsp. of vegetable oil on a cookie sheet and spread the seeds in a single layer. Bake at 350 degrees for 10 minutes, or until lightly browned.
Makes 6 servings

Vegan Red Beans and Rice
1 cup onions, diced
1 cup celery, diced
1 cup green pepper, diced
3 Tbsp. olive oil
48oz. can diced tomatoes with juice
48oz. can red beans with liquid
1/2 cup garlic, diced
3 bay leaves
3 Tbsp. thyme
1 tsp. cayenne pepper
2 Tbsp. paprika
1 Tbsp. onion powder
3/4 cup vegan margarine
3/4 cup all-purpose flour
1/2 cup vegetable stock
Salt, to taste
Dash liquid smoke, to taste
Sauté the onions, celery, and peppers over low heat until translucent but not brown.  Add the tomatoes and red beans (with liquid). Stir in the garlic and seasonings, except for the salt and liquid smoke.  Simmer over low heat until tender.  Make a medium-brown roux: Melt the margarine in a saucepan over medium heat. Whisk in the flour. Turn the heat to high and whisk constantly until the roux is the color of caramel sauce. Remove from heat and allow to cool. Stir the simmering beans and slowly add the roux a little bit at a time until you’ve reached the desired consistency. Add the salt and the liquid smoke to taste and stir.  Serve over rice.
Makes 5 large servings

Pumpkin Risotto
1 cup diced sweet yellow onion
2 cups arborio rice
1 cup apple cider
1/4 cup slivered almonds
2 cups vegetable stock combined with 2 cups water
1 cup pumpkin
1 tsp. grated ginger
1 tsp. grated nutmeg
4 sprigs mint, sliced
1 Tbsp. olive oil
Salt, to taste
Pepper, to taste
Dice the onion and sauté over medium heat until translucent.  Lower the heat to low or medium-low and add the rice. Cook for approximately 2 or 3 minutes, then slowly add the apple cider, stirring until absorbed.  Add the almonds so that they will soften as you develop the risotto.  Slowly add in small amounts of the vegetable stock-and-water mixture, setting aside 1 cup. Stir continuously until the liquid is absorbed. (This can take 30 minutes, and it’s important to stir the rice often to develop the gluten and create the creaminess of a proper risotto.)  When 3 cups of the vegetable stock-and-water mixture have been added, add the pumpkin, ginger, and nutmeg, then slowly stir in the remaining cup of the stock mixture until absorbed into the rice.  Stir in the mint and let cook for an additional 2 minutes. Remove from the heat and add the olive oil, salt, and pepper before serving.  The best way I’ve found to serve this is in pumpkin bowls. For individual servings, get a mini pumpkin for each person you will serve, and slice the tops off at a diagonal angle. Hollow out the insides and roast the shells for about 10 minutes at 350°F. Fill with the risotto, and top with a sprig of mint. The other way to serve this is best for a party where people will be serving themselves. Use a medium-size pumpkin and follow the same technique described above. This is a pretty, unusual holiday dish that’s guaranteed to please.
Makes 4 servings

Risotto With Sun-Dried Tomatoes
3 cups vegan chicken broth
3 cups water
1 onion, finely diced
2 cloves garlic, minced
3 Tbsp. olive oil
1 cup rice
1/4 tsp. freshly ground red pepper
1/2 cup oil-packed sun dried tomatoes, drained and chopped
1/4 cup fresh basil, chopped
1 Tbsp. fresh parsley, chopped
3 Tbsp. vegan parmesan “cheese”
Mix broth with water and set aside. In a large saucepan over medium heat, sauté the onion and garlic in the olive oil until translucent. Add the rice and sauté for 3 to 4 minutes, stirring constantly, until the rice crackles and starts to brown.  Add 1 cup of the broth/water mixture and the pepper, stirring constantly until all moisture is absorbed—about 5 minutes. Add the sun dried tomatoes, basil, and parsley.  Continue adding 1 cup of liquid at a time, stirring constantly until all moisture is absorbed before adding the next cup. When the final cup of liquid is absorbed, the rice should be slightly firm but tender, not crunchy.  Stir in the nondairy parmesan “cheese” and serve.
Makes 4 servings

Mushroom & Spinach Triple Grain Pilaf
 6 cups vegetable broth, divided
1 cup pearl barley, rinsed and drained
3/4 cup millet, rinsed and drained
3/4 cup quinoa, rinsed and drained
1 tsp. salt
1 1/2 cups green onions, thinly sliced
1 cup onion, diced
2 Tbsp. olive oil
12 oz. baby bella mushrooms, sliced
1 1/2 Tbsp. garlic, minced
2 Tbsp. sesame seeds
2 Tbsp. toasted sesame oil
5 cups spinach, roughly chopped
1/3 cup freshly chopped parsley
2 Tbsp. freshly chopped thyme
2 Tbsp. tamari
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper

In a saucepan, place 3 cups vegetable stock and pearl barley, and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes or until barley is tender. Remove from heat, drain off any excess water, and set aside. Meanwhile, in another saucepan, place the remaining vegetable stock, millet, quinoa, and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the grains are tender and most of the liquid has been absorbed. Drain off excess water, leave the grains in the saucepan covered, and let sit for 5 minutes to allow the grains to steam.  In a large skillet, sauté the green onions and onion in olive oil for 5 minutes to soften. Add the mushrooms and sauté an additional 3 minutes. Add the garlic and sesame seeds, and sauté an additional 2-3 minutes or until the vegetables are tender. Add the toasted sesame oil and all three cooked grains to the skillet, and sauté for 3 minutes to heat through. Add the remaining ingredients and continue to sauté until the spinach wilts. Taste and adjust the seasonings, as needed. Transfer the pilaf to a large bowl for service.
Serves 8-10

Sautéed Green Apples and Leeks
This is a German favorite.
2 large leeks, white parts only, rinsed
2 Tbsp. vegan margarine
2 large Granny Smith apples, cored and thinly sliced
Salt and pepper, to taste
 Cut the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well and dry. Cut into thin strips, about 2 inches long.  In a medium skillet over medium heat, melt 1 Tbsp of the margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.  In the same pan, melt the remaining 1 Tbsp. of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.  Return the leeks to the pan and toss together to combine.  Serve immediately.   Makes 4 servings

Vegan Dumplings #3

1 Quart vegetable stock
2 cups unbleached flour
2 tsp. baking powder
1 tsp. dry mustard
¼ tsp.. cayenne
1 tsp. salt
3 Tbsp. vegan margarine
1/4 cup soy milk
Garnishes: freshly chopped parsley and non-hydrogenated margarine

In a large pot, place the vegetable stock, and bring to a boil. Meanwhile, in a small bowl, place the flour, baking powder, pepper, mustard and salt, and stir well to combine. Using a pastry blender or a fork, cut in the margarine until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough. Transfer the dough to a floured work surface and roll out to 1/8-inch thickness. Cut the dough into 1 x 1-inch strips and toss the strips with a little additional flour to prevent them from sticking together.
Carefully drop the cut dumplings in the boiling stock, cover, and cook for 10 minutes without lifting the lid. Remove the dumplings from the vegetable stock with a slotted spoon and transfer them to a large bowl. Save the vegetable stock for making soups. Sprinkle the dumplings with a little chopped parsley and Spectrum Spread (1-2 T. or to taste), and toss gently. Serve as a side dish, or as an accompaniment to soups and stews, or they can also be cooked directly in a simmering soup or stew for added flavor.
Serves 6-8

Pine Nut& Squash Risotto
 5 cups vegetable stock, divided
1/3 cup pine nuts
3 Tbsp. olive oil, divided
1 cup shallot, finely diced
1 Tbsp. garlic, minced
1 lb. butternut squash, peeled, deseeded, and cut into 1-inch cubes
3 Tbsp. freshly chopped sage
1 1/2 cups Arborio rice
1/2 cup white grape juice
2 Tbsp. Bragg Liquid Aminos
1/2 tsp. salt
1/4 tsp. red pepper
1/3 cup soy parmesan cheese
2 Tbsp. freshly chopped parsley

      In a medium saucepan, place the vegetable stock, and bring it to a simmer over low heat. In a large saucepan, place the pine nuts and 2 Tbsp. olive oil, and cook over low heat for 2-3 minutes or until pine nuts are lightly browned. Using a slotted spoon, remove the pine nuts from the olive oil, place them in a small bowl, and set aside. In the hot olive oil, sauté the shallot and garlic for 3-4 minutes or until soft. Add the cubed winter squash and sage, and sauté for 3 minutes or until the sage is fragrant. Add 1 1/2 cups of the hot vegetable stock to the saucepan, cover, reduce the heat to low, simmer for 20-25 minutes or until the winter squash is tender. Remove the lid and allow any remaining liquid in the pan to cook off.
Add the remaining 1 Tbsp. olive oil and Arborio rice to the saucepan, and sauté for 1 minute to coat the rice with the olive oil. Add the reserved toasted pine nuts, white grape juice, Bragg Liquid Aminos, salt and pepper, and cook, stirring frequently, until all of the liquid is absorbed. Add 1/2 cups of the hot vegetable stock to the saucepan, and continue to cook, stirring frequently, until all of the stock is absorbed. Continue adding the vegetable stock in 1/2 cups increments, while stirring frequently, until all of the stock is incorporated and the rice is creamy and slightly al dente. Add the soy parmesan cheese and parsley, and stir well to combine. Taste and adjust the seasonings as necessary. Individual servings can be topped with additional soy parmesan cheese, if desired.
Serves 6

Mexican Rice
2 large onions
3  cloves garlic, minced
1/4 cup olive oil
1/2 tsp. ground coriander seed  & 1 tsp. light chili powder & 1 tsp. cumin
1/4 tsp. ground cloves
1/4 tsp. freshly ground black pepper
2 cups long-grain white rice
3 cups puréed tomatoes
2 tsp. salt
1 1/2 cups boiling water
 Peel and coarsely chop the onions, mince the garlic, and sauté them both in the olive oil until the onions are a golden color. Add the chili powder, cumin, coriander, cloves, and pepper, stir, and then add the rice. Continue sautéing the mixture, stirring often, until the rice is coated. Add the puréed tomatoes, salt, and boiling water. Stir the mixture once, then cover and simmer the rice over low heat for another 25 minutes. All the liquid should be absorbed.
Makes 8 servings

Sausage Stuffing
12 pieces white bread
1 yellow onion fine diced
3 celery stalks find diced
1 Tbsp. olive oil
12oz soy sausage
2 cups vegan chicken stock
1 packet poultry-seasoning herbs (fresh sage, rosemary, thyme, etc.)
 Preheat the oven to 350° F. Lightly grease a cookie sheet.  Tear the bread into bite-size pieces and spread on the cookie sheet.  Bake until toasted.  Transfer to a large bowl.  In a sauté pan over medium heat, sauté the onion and celery for 1 minute.  Break the “sausage” into bite-sized pieces and add to the pan, stirring often. Add 2 Tbsp. of the stock and let simmer for a few minutes, until the “sausage” is slightly browned.  Add the spices and cook for a couple of minutes.  Pour over the breadcrumbs and mix thoroughly. Add enough of the remaining stock to dampen the bread. Spread into a 9- x 13-inch baking pan and place several sprigs of fresh thyme on top. Cover with foil and bake at 350°F for 15 minutes.
Makes 6 to 8 servings

Potato Pancakes
1 large baking potato
1/2 medium onion
Egg substitute equivalent of 1 egg
1 Tbsp. chopped parsley
1 Tbsp. flour
1 Tbsp. bread crumbs
1/4 tsp. thyme
1 lemon, juiced
Salt and pepper, to taste
olive oil
1/3 cup applesauce
 In a food processor, grate the potato and onion. Squeeze out the excess liquid and place the dry potato-onion mixture in a bowl.  Combine with the egg substitute, parsley, flour, bread crumbs, thyme, lemon juice, salt, and pepper. Mix together.  Warm 1/2 cup of oil on high heat in a skillet. Add 1/2 cup of the potato mixture to the oil and flatten into a thick pancake. Turn the heat down to medium.  Cook for 5 minutes on each side, or until golden brown.  Do the same with the rest of the potato mixture.  Top with the applesauce.
Makes 3 servings

Pumpkin Dumplings
1cup canned solid-pack pumpkin
Egg Replacer, equivalent to 2 eggs
1 tsp. sea salt &

1 tsp. dry mustard
1/4 tsp. grated nutmeg
1/4 tsp. baking powder
1 cup all-purpose flour
6 Tbsp. vegan margarine
1/2 cup vegan parmesan cheese
Bring a large pot of salted water to a boil. Place the pumpkin, egg replacer, salt, nutmeg, mustard, and baking powder in a large bowl and whisk to blend. Mix in the flour (the dough will be soft).  Dip a 1/2-teaspoon measuring spoon into the boiling water to moisten. Drop generous 1/2-teaspoonfuls of the dough into the water. Repeat until all the dough has been used.  Boil the dumplings for approximately 10 minutes, or until cooked through. Using a slotted spoon, transfer to a colander and drain.  Melt the vegan margarine in a large heavy skillet over medium heat. Add the dumplings. Sauté for approximately 8 minutes, or until beginning to brown. Transfer to a bowl and sprinkle with the vegan cheese before serving.
Makes 4 servings

Boston Baked Beans
These slightly sweet beans with veggie bacon are great with your veggie dogs and veggie burgers.
1 lb. dry Great Northern beans
Water sufficient to cover the beans
1 Tbsp. baking soda
1/2 tsp. salt
1 cup molasses
1 tsp. dry mustard
1 tsp. vegan Worcestershire sauce
1 cup firmly packed brown sugar
1 Tbsp. vegetable broth powder
1/2 lb. vegan ham, roughly chopped
1 large white onion, diced

 ¼ cup diced red bell pepper
 Place the beans in a large kettle. Cover with the water and sprinkle with the baking soda. Bring to a boil. Cover and cook for 45 minutes, or until just tender.  Combine the salt, molasses, dry mustard, vegan Worcestershire sauce, brown sugar, and vegetable broth powder. Crock pot cook, adding water if needed. Mix well.  Cook on low heat for 10 hours, or until the beans are tender.
Makes 6 to 8 servings