• 2 c cashew nuts
• 3/8 c Emes brand kosher gelatin*
• 1 1/2 c boiling water
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast flakes
• 1/2 tbsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 4 oz sliced pimientos (optional)
• 1 c cold water

Place all ingredients in a blender except the cold water. Blend for 3-5 mintues until very smooth. Add cold water and blend briefly. Pour into containers of your chioce to chill and slice when firm.

*The last few times I’ve made this I haven’t had gelatin and it still turns out, it just doesn’t get firm enough to slice. In this case, use less than 1 c of cold water. Add just enough to make the saucy consistency you want.

Serving suggestions:

• Add to macaroni for macaroni & cheese
• Top pizzas, nachos, or lasagna
• Melt and add jalapenos and eat with tortilla chips
• Put in a folded tortilla and fry for a quesadilla

• 1 lb. fresh cranberries
• 1-2 c honey
• 1/2 c water
• 1 cinnamon stick
• juice of 2 oranges
• 1/2 tsp allspice
• orange zest

Combine ingredients in a saucepan. Bring to a boil and reduce to a simmer. Add allspice. Simmer 5-7 minutes, then remove from heat and add orange zest. Let cool completely before serving.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 1 spaghetti squash, halved and seeded
• 1/4 c margarine
• 1/3 c soy mayonnaise
• 1 c grated parmesan cheese, plus ~3 tbsp for topping
• fresh ground black pepper to taste

Place the spaghetti squash cut side down on a lightly greased  baking sheet and bake at 350 degrees until soft when a fork is inserted, about 30-40 minutes. Remove from oven and when cool enough to touch, scoop out squash and place in a mixing bowl with other ingredients. Mix until margarine is melted and the rest of the ingredients are well blended. Pour into a lightly greased baking dish. Sprinkle parmesan cheese on top. Bake at 350 degrees again until cheese melts, about 20 minutes.

I liked it best with All Bran crackers.

• 6 tbsp Marsala cooking wine
• 1 onion, finely chopped
• 2 small cans sliced mushrooms
• 1 can Worthington Diced Chik
• 2 tbsp Bragg’s liquid aminos
• 1 pkg soft silken tofu
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• black pepper

Place 5 tbsp of the Marsala wine and the onions in a large frying pan. Cook, stirring occasionally, for 3 minutes. Add the mushrooms, diced chik and Bragg’s and cook, stirring frequently, for 5 minutes. Meanwhile, place the tofu, lemon juice, and 1 tbsp of wine in a food processor or blender and process until smooth. Pour the blended tofu mixture into the pan with the mushrooms and onions. Add the Worcestershire sauce and pepper and mix well. Heat thoroughly and serve over whole wheat pasta or brown rice.

• 3 lbs firm eggplant (I used three)
• 2 medium yellow onions
• 1/2 head garlic
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 1/2 tbsp tahini or ground sesame seeds
• 3 tbsp lemon juice
• pinch of cayenne
• cilantro for garnish

Prick eggplants with fork and roast on baking sheet at 400 degrees until charred and collapsed–at least an hour. Chop onions and mince garlic. Heat oil in pan and cook onion and garlic with salt, stirring often, until a deep golden grown–at least 45 minutes. Flavor of the dish depends on this slow caramelizing of onion and garlic. Cool eggplant, then split length-wise and scoop out flesh, first discarding any pockets of dark seeds. Stir onion and garlic into eggplant, along with tahini, lemon juice and cayenne. Now either chop everything finely or process in a food processor to desired texture. Let sit 1-2 hours (or refrigerate for longer), then taste and add salt or lemon juice as needed. Serve in a shallow bowl with cilantro leaves, and pass toasted pita or crackers to dip into it.

• 1 pint yogurt (I used a 24-oz package of soy yogurt–can’t remember the brand)
• 2 cloves garlic, minced
• 1/2 cucumber, finely diced
• dill to taste
• juice from one lemon
• salt and pepper to taste

Mix all ingredients together and serve. Good on pita sandwiches!

• 1 can garbanzo beans (reserve liquid in separate container)
• 1 tbsp tahini or ground sesame seeds
• 2 tbsp lemon juice
• 2 garlic cloves

Put all ingredients in a blender and blend until smooth, adding bean liquid as needed or to desired thickness. Great on pita sandwiches, crackers or vegetables.

• 1 tbsp olive oil
• 1 whole onion
• a couple of cloves of crushed garlic
• tomatoes–canned, fresh, or a combination of the two. Most often I just use canned tomatoes–either diced or crushed work, depends on how chunky or smooth you want your sauce. A 28-oz can of tomatoes would be about the right amount for a tbsp of oil, one onion and a couple of garlic cloves.
• pinch of sugar
• pinch of cayenne and/or crushed red pepper
• dash or more of dried basil, oregano, rosemary, and thyme. I think that’s it.

Saute onions and garlic until tender. Add tomatoes and saute awhile longer–maybe 10 or 15 minutes? Add sugar and spices. Saute another 10 or 15 minutes and serve over pasta.

Some optional add-ins I’ve used a couple of times when I had extra on hand:

• frozen chopped spinach
• roasted red peppers, chopped

• 1/2 c soy mayonnaise
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 whole garlic cloves
• 2 tbsp nutritional yeast flakes
• 1/2 tsp salt

Put ingredients in a blender and blend until creamy, about 1 minute. Chill in a covered container before serving.