National Eat A Cranberry Day

Bowl of cranberries surrounded by cranberries on wooden table, elevated view

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Cranberry Antioxidant Punch

Makes approximately six drinks

2 cups fresh cranberries

6 to 8 pears, medium size

1 cup quince simple syrup — make ahead, recipe below

Feed cranberries and whole pears into a juice machine. Double strain the juice through a fine mesh strainer to remove the cranberry seeds. In a pitcher, mix the pear and cranberry juice with the quince simple syrup.  To serve, pour over ice and garnish with fresh cranberries.

Recipe By: Gina Chersevani

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Cranberry Relish

Ingredients
3 cups (12 oz bag) cranberries
2 apples, cored
1 orange
¼ of orange peel
½ cup coconut sugar, brown sugar or other equivalent sweetener

Instructions
Combine first 4 ingredients into food processor and chop. Mix in sugar. Let stand in refrigerator for several hours. Makes 7 servings

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Nut Roast

Ingredients
3 oz dried cranberries
3/4 cup hot water
8 oz cashews, toasted and chopped fine
6 oz breadcrumbs
2 tsp fresh rosemary, finely chopped
1/4 tsp ground black pepper
3 tbsp olive oil
1 large onions, finely chopped
1 large carrot, finely shredded
2 cloves garlic, crushed
2 small mild or hot red chilies, finely chopped
3 oz flour
A little under 1 cup vegetable stock or broth

Instructions
Preheat the oven to 375 degrees. Grease and line a 2lb loaf pan. Put the cranberries into a cup and add the hot water, set aside to soak. Mix the breadcrumbs, nuts and rosemary in a bowl and set aside. Heat the oil in a large non stick pan or pot. Add the onions, carrot and saute for several minutes until tender. Add the crushed garlic and chopped chilies and continue to saute for a couple more minutes until the garlic releases it’s aroma.
Take off the heat and stir in the flour. Then pour the hot stock into the pan and stir well to form a sticky paste. Strain the cranberries and stir them into the bowl containing the cashew and breadcrumb mixture. Then tip the cashew, breadcrumb and cranberry mixture into the pan. Mix well so that everything is thoroughly combined. Pack the mixture into the prepared loaf tin. Smooth down the top with the back of a water dipped metal spoon.
Bake for around forty-five minutes to one hour, or until firm and an inserted knife comes out clean. NOTE: Once baked, let loaf sit in the pan for about half an hour before serving so it will firm up.

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Baked Acorn Squash with Walnuts and Cranberries

For someone who loves and uses sweet potatoes as much as I do, I have been seriously neglecting some of the other delicious fall/winter root vegetables. For example- the acorn squash. (Where is the…

Recipe @ A Rented Kitchen

Spaghetti Squash Recipe with Green Lentils

 

Delicious and healthy Spaghetti Squash Recipe with Green Lentils! Super easy and quick meal or side dish. Gluten-free, Grain-free and Vegan.

Recipe @ pure ella

The Great Stuffed Pumpkin

This stuffed pumpkin recipe is a dramatic side dish or vegetarian main course that will command center stage on your table.

Recipe@ the view from great island

Pumpkin Gingerbread Pancakes

 

This recipe reminds me of days gone by and Thanksgiving mornings with a chill in the air where can almost just feel frost coming in. This recipe will be a regular in our home!

 

 

Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free! Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend. Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was …

Recipe: Pumpkin Gingerbread Pancakes

Pumpkin Pear Smoothie Bowl

What time is it?! Time for another pumpkin recipe!

This one’s from Enough Elizabeth

This NEEEEDS to be breakfast tomorrow!

Recipe For: Pumpkin Pear Smoothie Bowl

Pumpkin Gingerbread Pie

Easy and Cruelty Free Pie From Making Thyme For Health , Sarah’s recipes are nothing short of amazing!

Vegan Pumpkin Gingerbread Pie- a simple recipe for ginger-spiced pumpkin pie that’s made in a blender and cooked in a gingersnap crust …

Recipe For: Vegan Pumpkin Gingerbread Pie

Mango rice bowl with spicy tahini sauce

This sounds deeelicious!

Next week I am putting this dish on my table!

Courtesy of

art of being fabulous!

It’s getting a little cold out these days. I don’t know what I was expecting since it’s mid-November and I live in Canada! We have experienced unseasonably warm weather in Toronto…

 Mango rice bowl with spicy tahini sauce

Parsnips & A Recipe

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ROASTED AUTUMN VEGGY DELIGHT
INGREDIENTS
1 pound small red-skinned potatoes, quartered
2 cups peeled butternut squash, cut into 1/2-inch chunks
2 large carrots (purple or orange), peeled and cut into 1/2-inch-thick diagonal slices
2 parsnips, peeled and cut into 1/2-inch-thick diagonal slices
1 rutabega, peeled, cut into 1/2-inch cubes
2 to 3 cups packed kale, rinsed and chopped
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 cloves garlic, minced
sea salt and freshly ground black pepper, to taste
INSTRUCTIONS
Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.
Combine the vegetables, olive oil, rosemary, garlic, salt, and pepper, to taste, in a large bowl and toss by hand to coat. Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.
YIELD: Makes 6 servings.

Potatoes & A Recipe

potatoes-aloo

In the U.S. there are more than 100 varieties of potatoes. Each of them fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. If you want to learn more about potato varieties, follow the link below!

The Potato Association Of America

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Vegetable Quinoa Croquettes

Makes 16 croquettes

Ingredients:
1 cup dry quinoa
8 oz. sweet potato, peeled, diced, steamed, mashed
8 oz. white potato, peeled, diced, steamed, mashed
1 cup red onion, finely diced
½ cup red pepper, finely diced
4 cloves garlic, crushed
2 tbsp. olive oil plus 1 tbsp. to brown the croquettes
1/3 cup fresh cilantro, chopped
14 oz. white beans, drained and rinsed
1 tsp. dried Italian seasoning
1 tsp. ground cumin
Juice of one lime
1 tsp. sea salt

Directions:
1. Cook quinoa in 2 cups water, yielding 3 cups cooked quinoa, cooled.
2. In a large mixing bowl, combine the cooked quinoa, mashed sweet potato, and mashed white potato.
3. Sauté the onion, red pepper, and crushed garlic in 2 tbsp. olive oil for 2 – 3 minutes until translucent. Allow to cool, then add to the mixing bowl.
4. Add remaining ingredients to the bowl. Stir or combine by hand.
5. Heat olive oil in sauté pan over medium heat. Form mixture into croquettes and gently turn into the pan.
6. Heat through while browning gently on both sides. Remove from heat and slide directly onto a dining plate. Repeat until you have enough for you and your dinner crowd.
7. These patties are tender and fragile, so handle them as little as possible by turning them onto a dinner plate directly from the sauté pan if possible for the nicest presentation.