Apple-Sausage Stuffing Recipe

Directions

  • 1 tsp olive oil
  • 2 links turkey sausage, preferably apple, casings removed
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 Granny Smith apple, cored, peeled, and diced
  • 1⁄2 cup dried cranberries
  • 2 cloves garlic, minced
  • 5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
  • 10–12 leaves fresh sage, chopped
  • 1 1⁄2 cups low-sodium chicken stock
  • 1 egg, beaten
  • Salt and black pepper to taste
  • 2 Tbsp cold butter, diced

Directions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
  3. Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
  4. Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
  5. Place in a 13″ x 9″ casserole dish and dot with the butter.
  6. Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it. Check them out for more great ideas!

Vegan Christmas Pudding Recipe

Ingredients

  • 125g dairy-free margarine, plus extra for greasing the bowl and paper
  • 375g dried figs
  • 75ml rum
  • 350g mixed sultanas and raisins
  • 1 large eating apple, peeled, cored and grated
  • 85g light brown soft sugar
  • 85g dark brown soft sugar
  • 100g breadcrumbs
  • 100g self-raising flour
  • ½ tbsp allspice

Method

  • Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking parchment. Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
  • Roughly chop 125g of the figs and set aside. Put the remaining figs, the dairy-free margarine and the rum into a large food processor and whizz until smooth-ish, then scrape into a large mixing bowl. Tip in the chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into your pudding basin.
  • Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large saucepan, with upturned saucers or scrunched-up bits of foil in the bottom (so the pud doesn’t touch the bottom), then fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer for 3 hrs, topping up the water as needed. Remove and leave to cool. Will keep in a cool, dry cupboard for up to a year.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it! Check them out for more great ideas.

Cranberry Apple Chutney Recipe

Ingredients

  • 1kg cooking apples, peeled and chopped into small chunks
  • 500g eating apple, peeled and chopped into large chunks
  • 450g onion, sliced
  • 50g fresh root ginger, finely chopped
  • 1 tsp peppercorns
  • 500g granulated sugar
  • 250ml cider vinegar
  • 500g cranberry

Directions

  • Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
  • Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Vegan Maple Glazed Ham Recipe

Prep: 10 mins – Cook: 60 mins – Total: 70 mins

Ingredients

Vegan Ham

  • 1 1/2 cups vital wheat gluten
  • 1/3 cup chickpea flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1/4 tsp ground cloves important!
  • 2 tbsp tahini or smooth peanut butter
  • 1 tbsp maple syrup
  • 1/4 cup tomato paste
  • 4 drops liquid smoke
  • 1 cup vegetable broth, warm or hot not cold

Smokey Sweet Maple Glaze

  • 4 tbsp maple syrup
  • 4 tbsp soy sauce
  • 2 tbsp tomato paste
  • 6 drops liquid smoke
  • 1 tsp smoked paprika
  • 1/4-1/3 cup apricot jam depending on how sweet you like it

Caramelized Pineapple and Orange slices, optional

  • 1 pineapple cored and sliced into rings
  • 2 navel oranges sliced into 1/2 inch rounds
  • 1/3 cup cloves for garnish, optional

Instructions

Glaze

  1. Mix up all the ingredients to your glaze and set aside. It will be strongly flavored. Play with the balance of flavors to your own taste. 

Vegan Ham Roast

  1. Heat your oven to 350 Fahrenheit. In a large bowl stir together the dry ingredients (the first 7 ingredients) until combined.In another bowl stir together all the the wet ingredients (tahini trough vegetable broth) until smooth.
  2. Pour the wet into the dry and stir until a dough forms. I like to do my kneading in the stand mixer with a dough hook but you can knead it by hand as well. If you re using the stand mixer the place the dough in the stand mixer and allow it to knead with the dough hook for 6 minutes on medium speed. I think the texture is much better when I use the stand mixer. It makes for a denser loaf.If you are kneading by hand then you will need to knead for 10 minutes until the dough is super dense and rubbery.
  3. Here is how I got my ham shaped vegan ham. I rolled my seitan dough into a ball and placed it on a square of plastic wrap. I then enclosed it and pulled the plastic tight around it until it was a smooth roast like soap. I then removed it from the plastic, brushed it with 1 tablespoon of the marinade and wrapped it tightly in aluminum foil. The dough will try to expand during baking and I find the more I constrict its “rise” the denser and toothsome the final texture.
  4. Bake for 50 minutes at 350, turning every 15 minutes to ensure even baking. Remove from oven and allow to cool completely. You can store it at this point wrapped in the refrigerator for up to 5 days.
  5. Once completely cool, score the outside of your Vegan ham into a diamond pattern with a sharp knife and insert a clove into the center of each diamond. See photo. Place the roast on a baking pan and surround with sliced pineapples and oranges. Brush with glaze.
  6. Bake 15 minutes at 375 Fahrenheit brushing with glaze as often as possible until fully heated. If you desire a brown exterior the place under the broiler on high for 4-5 minutes. Serve with any extra glaze.

This delicious recipe and photos were created by SunnySideHanne.com, we simply shared it! Please check them out for more great ideas!

Vegan Nut Roast Recipe – Vegan Nut Roast – Brazil Nut Roast

Prep: Less Than 30 Mins – Total Time: 60 Mins

Ingredients

  • 300g/10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts
  • 1 vegan-friendly vegetable stock cube
  • 2 tbsp extra virgin olive oil, plus extra for greasing
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)
  • 2 carrots, coarsely grated (around 150g/5½oz prepared weight)
  • 2 garlic cloves, crushed
  • 4 tbsp cashew butter
  • 180g/6oz cooked chestnuts, broken into small pieces
  • 75g/2½oz dried cranberries
  • 20g/¾oz bunch fresh parsley, finely chopped
  • 1 lemon, finely grated zest only
  • 4 tbsp milk alternative, such as soya or almond
  • 1 tsp sea salt
  • freshly ground black pepper

Directions

  1. Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can.
  2. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
  3. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
  4. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
  5. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
  6. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

This delicious recipe and photos were created by BBC.co.uk, we simply shared it. Check them out for more great ideas!

Roasted Squash With Goat Cheese & Cranberries Recipe

Total: 60 mins

Ingredients

  • 1 butternut squash, sliced crosswise into 6 rounds
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 2 c. fresh cranberries
  • 1/2 c. pure maple syrup
  • 2 tbsp. fresh orange juice
  • 2 tsp. chopped fresh rosemary
  • 1 (4-ounce) log goat cheese, at room temperature
  • 1/4 c. heavy cream
  • 1/3 c. roasted and salted pepitas

Directions

  1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
  2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
  3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  4. Serve squash topped with cheese mixture, cranberries, and pepitas.

This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!

Holly Cheddar Crackers Recipe

Total Time: 2 hrs 30 mins

Ingredients

  • 3/4 c. unsalted butter, at room temperature
  • 8 oz. extra-sharp Cheddar, grated (about 2 cups)
  • 2 tsp. Finely chopped fresh rosemary
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh black pepper
  • 2 c. all-purpose Dour, spooned and leveled, plus more for working

Directions

  1. Beat butter and Cheddar with an electric mixer on medium speed until combined. Add rosemary, salt, and pepper, and beat to combine. Reduce mixer speed to low and gradually beat in flour, then 1 tablespoon cold water, mixing just until incorporated, 30 seconds (add an additional tablespoon water, 1 teaspoon at a time, if needed).
  2. Roll the dough between two sheets of parchment to 1/4-inch thickness. Refrigerate until firm, at least 1 hour or up to 3 days.
  3. Preheat oven to 375°F. Line two baking sheets with parchment paper. Cut out cookies with various-sized small floured holly leaf cookie cutters; transfer to prepared baking sheets, spacing them 1 inch apart.
  4. Bake until firm and lightly golden around the edges, 8 to 10 minutes. Let cool on baking sheets 1 minute, then transfer to wire racks to cool completely.

This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!

Moroccan Spiced Pie Recipe

Prep: 90 mins – Cook 30 mins – Total: 120 mins

Ingredients

  • 2 tsp each coriander and cumin seeds
  • 1 tsp paprika, plus extra for dusting
  • ½ tsp ground cinnamon
  • 150ml/¼ pint olive oil
  • 900g squash, peeled and cut into small chunks (about 2cm)
  • 12 shallots, quartered
  • 4cm/1½ in piece root ginger, finely chopped
  • 140g whole blanched almonds
  • 140g shelled pistachios
  • 75g pack dried cranberries
  • 6 tbsp clear honey
  • 225g pack fresh spinach
  • 400g can chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 3 tbsp lemon juice
  • 4 tbsp chopped fresh coriander
  • 100g butter
  • 8 large sheets of filo pastry
  • lemon wedges to serve

For the harissa yogurt sauce

  • 200g carton Greek yogurt
  • 6 tbsp milk
  • 3 large sprigs mint, leaves chopped
  • 2-3 tbsp harissa paste

Directions

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Please check them out for more great ideas!