SOUP COURSE
Creamy Broccoli Soup

SALAD COURSE
Mixed Baby Greens Salad with Dried Cherries

MAIN COURSE
Butternut Squash with Apples and Cranberries
Red Potato and Cauliflower Mash
Green Beans Almondine

DESSERT
Petite Apple Ramekins with Coconut-Oat Crunch
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"CREAMY BROCCOLI SOUP"

ABOUT THE RECIPE:

This delicate, tummy-warming soup makes an ideal starter course for a holiday meal.

Makes 2 servings

INGREDIENTS:

3 cups broccoli florets

1/2 clove garlic, chopped
(optional)
1/2 to 1 cup cold dairy-free milk, plus more as needed

1/2 teaspoon tamari or coconut aminos, to taste

1/2 teaspoon all-purpose seasoning or Italian seasoning blend
1/8 teaspoon salt

Pinch of cayenne pepper

Freshly ground black pepper, to taste (optional)

INSTRUCTIONS:

Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the broccoli. Cover and bring to a boil. Steam the broccoli until crisp-tender, about 7 to 9 minutes.

Put the steamed broccoli, garlic, 1/2 cup dairy-free milk, tamari, all-purpose seasoning, salt, and cayenne pepper in a blender and process on low until smooth, making sure to leave air space at top of blender to allow steam to escape. If the soup is too thick, add more dairy-free milk, 1/4 cup at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

Put the soup in a medium soup pot and cook over medium-low heat, until heated through, stirring often. If soup is too thick, add more dairy-free milk. Season with optional black pepper, to taste, if desired.

Serve in deep soup bowls with whole-grain crackers or crusty bread on the side, if desired.
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"BABY GREENS SALAD with DRIED CHERRIES "

ABOUT THE RECIPE:

This is my "go-to" green salad with a jazzy holiday twist! The cherries add welcome texture and taste, complemented by the sweet and tangy balsamic dressing.

Makes 2 servings

INGREDIENTS:

SWEET BALSAMIC-MAPLE DRESSING
1 tablespoon extra-virgin olive oil
1/2 tablespoon maple syrup
1/2 tablespoon balsamic vinegar
1 rounded teaspoon Dijon mustard or spicy brown mustard, to taste
Salt, to taste
Freshly ground pepper, to taste

SALAD
2 to 4 cups mixed baby greens
1/2 to 1 tablespoon sweetened dried cherries
1/2 sweet red, orange, or yellow bell pepper, seeded and sliced into thin rings
2 tablespoons chopped walnuts, sunflower seeds, or pecans

INSTRUCTIONS:

Put the Sweet Balsamic Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens onto two salad plates. Top each salad with some dried cherries, pepper slices, and 1 tablespoon nuts or seeds.

Drizzle one-half of the dressing over top of each salad. Add salt and pepper, to taste and serve.
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"BUTTERNUT SQUASH with APPLES and CRANBERRIES"

ABOUT THE RECIPE:

Butternut Squash with Apples and Cranberries presents a filling, colorful, and tasty entrée that’s fancy enough to serve for holiday fare. (Easy to prepare, too!)

Makes 2 servings

INGREDIENTS:

1 small butternut squash, peeled, if desired (peeling is optional) with seeds removed
1/4 teaspoon, plus 1/8 teaspoon salt, divided
Black pepper, to taste
2 teaspoons extra-virgin olive oil
1 cup cooked brown rice (short or long grain), or cooked brown basmati rice
3/4 cup finely chopped spinach
1/2 medium (or 1 small) red apple, peeled, cored, and diced
2 tablespoons sweetened dried cranberries
2 tablespoons finely chopped walnuts or pecans
1/2 teaspoon Italian seasoning blend or Herbes de Provence
1/8 rounded teaspoon ground cinnamon

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper.

Cut the squash in half lengthwise to make 2 pieces. Slice a small sliver off the bottom of each squash half, making a flat surface so the squash will stand upright while baking. Arrange the squash halves in the prepared pan. Season the inside of each half with 1/16 teaspoon salt and pepper. Drizzle 1 teaspoon olive oil over the inside cavity of each squash half.

Put the rice, spinach, diced apple, cranberries, walnuts, seasoning, 1/4 teaspoon salt, and ground cinnamon in a medium-sized bowl and stir to combine.

Divide the mixture evenly into the hollowed center of each of the squash halves (see note). Tent the dish (very tightly) with foil and bake for 1 to 1 1/4 hours or until the squash is very soft. For a crispy topping, carefully remove the foil (steam will be HOT!) for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.

NOTE: Depending upon the size of your squash, this recipe might make more stuffing than needed. Put any leftover (or extra) stuffing in a covered casserole and bake it for 40 minutes. It is perfect as a side dish for another meal!
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"RED POTATO-CAULIFLOWER MASH"

ABOUT THE RECIPE:

Red Potato and Cauliflower Mash is an easy vegetable mash-up to serve as a hearty side dish for any festive supper. “Steam-boiling” the cauliflower and spuds makes it easy to mash them right in the pot, saving on clean up time.

Makes 2 Servings

INGREDIENTS:

1/2 cup water, plus more as needed
2 medium red potatoes, cubed (peeling is optional)
1/4 small head cauliflower, cut into florets
1 small clove garlic, sliced
1/2 teaspoon Italian seasoning blend
1/2 large vegan bouillon cube, crumbled
1 rounded teaspoon vegan buttery spread

INSTRUCTIONS:

Put 1/2 cup water, potatoes, cauliflower florets, garlic, Italian seasoning, and crumbled bouillon cube in a medium-sized saucepan. Cover, and bring to a boil over medium heat. Decrease the heat to medium-low and steam/boil the potatoes and cauliflower for 18 to 22 minutes, or until very soft, adding more water 2 tablespoons at a time as needed, making sure to keep the water level at least 1-inch in depth, at all times.

Move the pot off the heat and add the vegan buttery spread (see important note). Mash the potatoes and cauliflower into a chunky purée using a potato masher and serve warm.

Chef’s Note: If there appears to be too much cooking water left in the bottom of the steaming pot before mashing the potatoes and cauliflower, carefully skim off some of the liquid so the mash-up does not get too “soupy” when serving.
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"GREEN BEANS ALMONDINE"

ABOUT THE RECIPE:

Steamed green beans mixed with crunchy almonds make an excellent accompaniment to any holiday dinner. This snappy side serves well alongside a simple weeknight entrée too.

Makes 2 to 3 servings

INGREDIENTS:

2 ½ to 3 cups green beans, washed and ends removed
1/2 medium sweet red or orange bell pepper, seeds removed and thinly sliced
1/2 cup sliced or slivered almonds
(to taste)
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon Italian seasoning blend or all-purpose seasoning

1/2 small clove garlic, minced

2 teaspoons vegan buttery spread

INSTRUCTIONS:

Fit a steamer basket into a large sauce pan with a tight-fitting lid. Add 2-inches of cold water, then add the green beans. Cover and bring to a boil. Steam for 5 minutes. Add the sweet pepper slices and continue to steam until beans and pepper slices are crisp-tender.

Meanwhile, put the almonds and olive oil in
a medium sauté pan. Top with Italian or all-purpose seasoning and sauté over medium-low heat until slightly golden. Add the garlic and cook for 2 minutes. Add the vegan buttery spread and heat through. Remove from heat.

Put the steamed beans and red peppers in a medium-sized bowl. Pour the almond mixture over the top of the beans and peppers, and toss to combine. Serve warm.
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