Cranberry Sauce

This cranberry sauce is a great alternative to the super sugary variety.

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 32 servings, 2 Tbsp. each

Ingredients:

½ cup 100% orange juice

½ cup unsweetened apple juice

1 tsp. finely chopped orange peel

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

1 (12 oz) bag fresh cranberries, rinsed

1 cup chopped raw pecans

½ cup raisins

⅔ cup canned crushed pineapples, packed in juice

2 Tbsp. pure maple syrup

Preparation:

1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.

2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.

3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.

4. Add maple syrup; mix well.

5. Cool before serving.

Simple Gravy

In this flavorful vegan gravy, nutritional yeast provides the B12 missing from many meat-free gravies.

Total Time: 25 min.

Prep Time: 5 min.

Cooking Time: 20 min.

Yield: 20 servings, 2 Tbsp. each

Ingredients:

¼ cup olive oil

½ medium onion, chopped

2 cloves garlic, finely chopped

½ cup arrowroot

4 tsp. nutritional yeast

¼ cup reduced-sodium soy sauce

2 cups low-sodium organic vegetable broth

¼ tsp. ground black pepper

Preparation:

1. Heat oil in medium saucepan over medium heat.

2. Add onion and garlic; cook, stirring frequently, for 3 to 5 minutes, or until translucent.

3. Add arrowroot, nutritional yeast, and soy sauce; mix well to form a smooth paste.

4. Slowly add broth; whisking constantly to blend. Season with pepper.

5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes or until thickened.

Zucchini Stuffing With Mushrooms and Garlic

We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!

Total Time: 1 hr.

Prep Time: 15 min.

Cooking Time: 45 min.

Yield: 10 servings

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

4 medium shallots, chopped

2 medium celery stalks, chopped

2 medium red (or green, orange, or yellow) bell peppers, chopped

4 cloves garlic, finely chopped

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 cup sliced mushrooms

½ cup chopped fresh parsley

½ cup raisins

8 cups whole-grain bread cubes

3 cups low-sodium organic vegetable (or chicken) broth

2 Tbsp. white wine (optional)

Nonstick cooking spray

Preparation:

1. Heat oven at 350° F.

2. Heat oil in a large nonstick skillet over medium-high heat.

3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.

5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.

6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.