Corn Salsa with Cilantro
Add all ingredients to a medium sized bowl and mix thoroughly.
Recipe from Laura Ross, at Cleveland Vegan.
(makes 3.5 cups)
Place all ingredients into a high speed blender/Vitamix and blend until smooth and creamy. Pour mixture into a saucepan and heat until warm. You may have to add some almond milk while heating it up so it doesn't get too thick.
Recipe provided by Laura Ross, at Cleveland Vegan.
To Assemble and Finish
Recipe courtesy of Jenni Field of Pastry Chef Online
Serves 12 | Prep time: 20 min
Combine granulated sugar and water in small saucepan over low heat, stirring mixture till sugar dissolves. Bring to simmer; immediately remove from heat. (Do not boil as cranberries may pop when added.) Stir in cranberries. Pour mixture into bowl. Cover and refrigerate over-night. Drain cranberries, reserving liquid if desired. Place superfine sugar in a shallow dish. Add cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on baking sheet. Let stand at room temperature for 1 hour or until dry. Can be stored in airtight container in cool place for up to a week.
Makes about 9 servings, 1/3 cup each.
Recipe courtesy of Cooking Light, a favorite of Susan, our floral arrangement designer.
Combine cream cheese and butter in medium bowl. Add Parmesan and garlic; mix well. Lightly butter 9-inch pie dish. Spread 1/3 of cheese mixture in bottom of pan. Top with 1/2 cup pesto, spreading evenly. Gently spread with half of remaining cheese mixture. Repeat layers, using remaining pesto and ending with cheese mixture. Refrigerate for 1 1/2 hours. Serve with pitas. Makes 1 nine-inch torta.
Recipe courtesy of Susan, our floral arrangement designer.
Recipe courtesy of Stonewall Kitchen
Quick and easy to prepare (don’t let all the instructions fool you), this recipe can be prepared up to several days ahead of time and is delicious served with vanilla ice cream or sweetened whipped cream.
Heat oven to 350°F; butter a 9” square baking pan. Set aside.
Pour the milk and cream into a small saucepan and cook over medium heat stirring occasionally until small bubbles form around the edge of the pan, just before the mixture comes to a boil. Remove saucepan from the heat.
Place the eggs, vanilla, pumpkin pie spice, brown sugar and pumpkin puree in a medium bowl and whisk to combine. Add the hot milk mixture and whisk to combine.
Place the bread cubes in a large bowl and add the pumpkin/milk mixture, cranberries and liqueur. Stir to combine. Allow to sit, stirring occasionally, until it absorbs most of the liquid, about 20 minutes. Transfer the bread mixture to the prepared baking pan.
Make a water bath by placing the baking pan in a larger pan and place water in the larger outer pan so that it comes halfway up the side of the smaller pan. Bake the bread pudding in the water bath until it is set and golden, 40 to 45 minutes.
Carefully remove the smaller pan from the water bath and place the pan on a wire rack to cool for 30 minutes. Serve warm. Yields 1- 9" square pudding.
Chef’s Notes: Don’t skimp on the type of bread for cubes here; I like to use a good, bakery quality sourdough or other type of artisan bread
Recipe courtesy of Bev Shaffer
Quick and easy to prepare, this recipe is perfect to substitute for your Friday night pizza and it's even more enjoyable on a cool fall evening!
Slice baguette lengthwise then cut in half.
You will be left with 4 large slices. Butter the bread slices and sprinkle slices evenly with half of the dip mix. Cover the bread slices with cheese then top with the remainder of dip mix. Bake in the oven until cheese is melted and bread is toasted, approximately 10 minutes.
Chef’s Notes: Substitute your favorite cheese for all or part of the mozzarella. Try using cheddar and fontina!
Recipe courtesy of Wind & Willow
Thick creamy and spicy—this soup uses the bounty of fall.
Cut pumpkin in half top to bottom and remove seeds. Cut the halves into chunks that will fit in your veggie steamer and steam them for 20 to 30 minutes or until they are very soft. (You may also steam, covered, in the microwave.)
Bring the broth to a boil in a medium soup pot. Add the leeks, chilies, ginger, garlic and salt. Cook on medium low heat for about 30 minutes. Add the collard greens and cook for 15 to 20 minutes, stirring occasionally.
Scoop out the pumpkin pulp, place in a blender or food processor, and process until smooth. Add a small amount of the broth as needed to facilitate processing. Combine the blended pumpkin with the rest of the soup. Stir in the coconut milk, lime juice, thyme and allspice. Taste and add additional salt if needed.
Cook for about 5 additional minutes, until heated through and serve. Yields 6 servings.
Recipe courtesy of Bev Shaffer
Chef’s Notes: Allspice is a cured, unripe berry from a tropical evergreen tree; when ground, it releases aromatic notes reminiscent of cloves, cinnamon and nutmeg.