Wild Rice Stuffing

1 cup uncooked wild rice (or equal amount of uncooked quinoa) 3 cups water
2 veggie bouillon cubes- my favorite is Rapunzel Vegan Bouillon
1 tablespoon oil, or broth for low fat
1 chopped onion cone #2 + leeks
1 cup sliced mushrooms cone#4
1 cup chopped apple cone #3
1/4 cup dried cranberries
2 cups diced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/4 cup salted cashew nuts cone #3
Sprinkle of Fresh parsley to serve
Add in’s: SautĂ©ed Tempeh  Alive& Healing

Place wild rice and water in 3 quart sauce pan and bring to a boil. Then place lid on and reduce temperature- so the vacuum cooking can quicken the cooking time. Reduce to a simmer, cover and cook until all water is absorbed. Cook wild rice for about 30-40 minutes. (If you're using quinoa, cook It for about 15 minutes.)
Heat EOS or 11” skillet over medium heat. Add oil, onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total. Combine the rice, the fruit/vegetable mixture in a large bowl. Cover and keep warm in oven until serving.

Shredded Brussels Sprouts with Radicchio Candied Nuts & Mustard Dressing

1 ½ -2 lbs Brussels sprouts
1 Tsp Avocado oil - or use 1/4 cup broth for less fat
3 T. maple syrup
¼ cup Dijon mustard (whole grain or not, both are delicious)
¼ cup lemon juice
3 T. good quality oil, for dressing
2 cups whole nuts (almonds, pecan halves, walnuts, hazelnuts, they all work)
1 tbs plus 2 tsp sea salt, divided
3-5 cloves of garlic
1 head of radicchio, sliced thin
Shred the Brussels sprouts with cone #4
Pre -Heat the 11 inch large skillet over medium heat.  Add oil, garlic and Brussels to pan, spread it over the pan evenly, and cook for 3-5 minutes without disturbing the sprouts. When they’re brown on the edges give them a stir, season with a sprinkle of salt and take them out of the pan. Then return the pan to the heat and repeat those steps until all the sprouts are cooked. It should take the 2 tablespoons of oil and the tablespoon of salt. Do the same process with the Radicchio.
Meanwhile, preheat the EOS to 350F in a medium-sized bowl, combine the nuts, maple syrup, 1 tablespoon of oil, and 1 teaspoon of salt and mix well.  bake for about 5- 10 minutes.
 Until golden. In a small bowl combine the mustard, lemon, ¼ of high quality oil, and 1 teaspoon of salt 1 T. maple syrup. Whisk the ingredients – the large amount of mustard should help make a good emulsion.* You don’t need this much dressing for the dish – I generally only use about half in the recipe. BUT it is worth making all of it because it is delicious and tangy and keeps forever and tastes delicious on just about every salad.
About 20 minutes before you’re ready to eat, toss the Brussels sprouts, Radicchio with the dressing. Right before serving, add the nuts to the dish. Add a dash of cayenne pepper for heat is nice too!

Cranberry Sauce

1 pkg (12 oz) cranberries, rinsed
½ cup dark brown sugar or maple syrup
1 cup golden raisins or mixture of dark and golden
1/2 cup currants
1/3 cup finely chopped candied ginger
1 cinnamon stick
1 star anise pod
1/4 cup spiced rum
1/4 tsp orange zest
Directions: Bring the cranberries and all ingredients except the rum and 1/4 cup water to a boil over medium high heat. Reduce the heat to medium-low and simmer uncovered stirring often until all the cranberries burst and the juices are thick and syrupy. Remove from heat and stir in the rum. Cool completely.

Fall Holiday Salad

1 head romanesco broccoli cut with cone #3
1 cups thinly shredded white cabbage cone #2
1 Large Apple, cut cone #3
1/2 Red Onion, sliced thin cone #2
1 Fuyu persimmons cut cone #2
1 pomegranate – take out seeds
2/3 cup dried cranberries
1/3 cup toasted slivered almonds

Salt and Freshly Ground Pepper, to taste
2 T Olive oil
1/2 cup vegan mayonnaise
Lots of lemon juice 1/2 cup and zest
2 tablespoons minced fresh parsley, dill optional
 Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.