• 1 1/2 to 2 c grated raw carrots (also a breeze with a food processor)
• 1 c finely chopped raw broccoli (I use a mini-chopper or food processor)
• 3/4 c raisins
• 1/2 c raw sunflower kernels
• 1/2 to 3/4 c Vegenaise soy mayonnaise
• salt to taste

Mix all ingredients together. I don’t like mine drenched in Vegenaise, but some people probably like it more “wet.”

Questions or comments? Contact me here.

• 4 lb. sweet potatoes
• salt and fresh ground black pepper
• 1/2 c margarine
•  2 tbsp maple syrup
• 2 tbsp freshly grated ginger
• 1 c crushed ginger snap cookies
• juice of 1 or 2 tangerines

Roast the sweet potates at 375 degrees for an hour, or until very tender. When cool enough to touch, peel and discard skins. Mash in a mixing bowl and season with salt and pepper. Mix in the rest of the ingredients and serve. Reheat in oven or microwave if necessary.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 4 large sweet potatoes
• 1 can crushed pineapple
• ~1 c coconut
• ~1/2 c margarine
• ~1/4 c maple syrup
• ~1/2 c chopped pecans

Bake the sweet potatoes at 400 for about an hour or until very tender. When cool enough to touch, peel and discard skins and place potatoes in a large mixing bowl. Mash sweet poatoes and add pineapple, coconut, margarine and maple syrup. Mix well. Place in a casserole dish and bake at 400 for about 45 minutes. Let cool, for several hours or overnight, and then bake again at 400 for about 45 minutes. Top with chopped pecans and return to oven for 5 to 10 minutes.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

• 1 lg butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
• 2 zucchini, diced
• 1 or 2 carrots, diced
• 1/2 bell pepper, minced
• 1 large onion, minced
• 5 cloves garlic, minced
• 1 can pinto beans
• 1 can black beans
• 1 can white beans
• 1 can diced tomatoes with chilis (use plain tomatoes for a less spicy chili)
• 1 small can diced green chilis
• 2 tbsp honey
• 1 tbsp chili powder
• 1/2 tbsp cumin

Put in a crockpot and simmer on low for 8 hours, or on high for 4 hours.

On the stove, mix all ingredients and simmer until vegetables are tender.

• 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.

• 1/4 c olive oil
• 1 pkg extra firm tofu, cut into small cubes
• 1 lg onion, diced or thinly sliced
• 1/4 c brown sugar
• 2 or 3 bell peppers, diced or thinly sliced
• 2 or 3 carrots, diced or thinly sliced lengthwise
• 2 tbsp or so of soy sauce (I used Bragg’s Liquid Aminos)
• 2 tbsp or so or lime juice
• 1 can coconut milk
• 1/2 c curry powder
• dash of salt, pepper, coriander, cumin, turmeric, paprika, basil, ginger & cayenne
• brown rice

Saute the tofu on high in olive oil until golden brown, about 15-20 minutes. Add onions and saute until onions are clear. Add vegetables, soy sauce and lime juice and saute until carrots are tender. Add seasonings, mixing well. Add coconut milk and coook for 3-5 minutes. Serve over brown rice.

• 1 large butternut squash
• salt & pepper
• 1 lb pasta (I like it with whole wheat penne or spaghetti)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper
• 3/4 tsp fresh thyme, or 1/4 tsp dried
• 3/4 tsp fresh sage, or 1/4 tsp dried
• 3/4 tsp fresh rosemary, or 1/4 tsp dried
• 2 tbsp fresh parsley
• fresh grated parmesan cheese, or finely chopped pine nuts

Preheat oven to 400 degreees. Cut squash in half length-wise and scoop out seeds. Place cut side up on a baking sheet and season with salt and pepper. Bake 10 minutes. Turn over and bake another 20-30 minutes, until very tender. Remove and let cool. Meanwhile, boil pasta as directed. Heat olive oil in a skillet and saute garlic with herbs for about 5 minutes. Scoop out squash and discard skin, then add squash to the skillet and saute another minute or two. Serve over pasta with parmesan or finely chopped pine nuts on top.

• 1 spaghetti squash
• salt
• pepper
• olive oil
• tomato sauce
• shredded parmesan cheese (optional) or finely chopped pine nuts (optional)

Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side up in a casserole dish with about 1/4 inch of water in the bottom of the dish. season lightly with salt and black pepper. Bake at 400 degrees for one hour or more, until very tender. Remove from oven and let cool enough to touch. When cool, scoop out flesh–it will come out stringy, sort of like spaghetti. (Hence its name!) Season to taste with more salt and black pepper, maybe a little olive oil or margarine. Reheat in the microwave if necessary; serve hot, topped with a spicy tomato sauce and parmesan cheese. Or, for a non-dairy option, try finely chopped pine nuts (I do mine in a food processor or mini-chopper) instead of the parmesan.

• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 c cabbage, chopped into 1/2 inch pieces (about 1 small head)
• 2 tbsp McKay’s chicken-style seasoning
• 3/4 to 1 c water
• 1/4 c raw walnuts, chopped

In a wok or large frying pan, saute garlic and onion in oil until tender. Add cabbage, seasoning and water and stir fry about 5 minutes or until tender. Add walnuts prior to serving.

• 2 c diced carrots
• 1 c diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp coriander
• 1 tsp McKay’s chicken-style seasoning
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/8 tsp paprika
• 2 medium zucchini, diced
• 1 c butternut squash, peeled and diced
• 15 oz can garbanzo beans, with juice

Saute the first four ingredients. Add seasonings and vegetables. Simmer together until vegetables are tender and flavors are blended.