Below is the link for the ARC Christmas event  Recording. 

The passcode to access it is : !Zh&t+Q4 

https://us02web.zoom.us/rec/share/i-_fWl1bEZylugIZX__S5coH8iU_680gLLxY1fmS0lh7MOIe59QBHtdnzLAWFTPf.SZXMrWJioxXJ-xKW

Vegan Cheese Ring

From Tracey B

 

Ingredients

• 1/3 c chopped green onion
• 1/3 c vegan bacon bits
• 1/2 c vegan cream cheese
• 1/2 c vegan mayonnaise
• 7 oz of vegan cheddar shreds
• 1 c pecan halves
• 1/3 c strawberry preserves

For a small 6” ring:

1.  In a bowl mix together 1/3 cup chopped green onion, 1/3 cup bacon bits, 1/2 cup cream cheese, 1/2 cup mayonnaise, 1 ea. 7oz package of cheddar shreds.
2. Form in a small pie pan (we used a 6” one) then turn over and place on a plate.
3. Circle top and bottom with approximately 1 cup pecan halves, top with app. 1/3 cup strawberry preserves.

Mushroom Wellington (vegan)

Ingredients:

2 Tablespoons, plus one Tablespoon, Earth Balance

one small onion, chopped

one tablespoon minced garlic

1 pound washed and sliced button or portabella mushrooms (make sure to pat these dry as much as possible)

1/4 cup white wine

1 pound fresh spinach

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

¼ cup fresh parsley minced

1/2 teaspoon pepper

1/4 teaspoon salt

4 tablespoons Miyoko garlic chives cheese or Kite Hill chive cream cheese

One vegan puff pastry sheet (e.g. Pepperidge farm)

(flour if needed to thicken)

(1 tsp. truffle oil: optional)

 

Instructions:

Preheat oven to 400. Melt 2 Tbs. Earth Balance in sautee pan or small pot over medium heat until melted. If you’re using truffle oil, add that here as well. Add onions and reduce heat to med-low. Cook about 20 minutes or until soft and buttery, reducing heat if they begin to brown. Add garlic and cook until fragrant and beginning to turn golden, 2 to 3 minutes. Turn heat back to medium and add mushrooms and white wine and cook until mushrooms are tender. Add spinach, oregano, thyme, parsley, salt and pepper. Stir well and continue to cook until vegetables are soft, and moisture has boiled off. You want to end up with a fairly thick mixture. If your mixture is too liquid, sprinkle flour into mixture 1 teaspoon at a time to make sure you don’t end up with clumps. Keep adding until you have a fairly thick mixture. Set aside. Thaw puff pastry according to package directions. Roll out just slightly. Spread the Miyoko’s or Kite Hill cheese along the middle third of the puff pastry. Top with the mushroom-spinach filling leaving enough space at the short ends so that you can fold the pastry over and seal at the end. Melt the remining tablespoon of Earth Balance oven to 400. Using a pastry brush, brush melted butter over the top of the pastry. Bake until golden brown about 40 minutes. Serve immediately.

Kale & Maple-Roasted Sweet Potato Salad With Walnut Vinaigrette

From MindBodyGreen

Serves 4

Salad Ingredients

• 3 tablespoons pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt
• 2 sweet potatoes cut into 1" cubes (1.5 pounds)
• 1/3 cup pumpkin seeds
• 1 bunch curly-leaf kale, ribs removed, chopped
• 1/2 cup Walnut Vinaigrette
• 1/2 cup pitted and sliced Medjool dates

Walnut Vinaigrette Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup walnut pieces
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon grated orange peel
• 1 clove garlic, chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Preparation

For the salad:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the maple syrup, oil, lemon juice, and salt. Add the sweet potatoes and toss to coat with the maple syrup mixture. Spread the potatoes on the baking sheet and roast, stirring occasionally, for 30 minutes, or until tender. Remove from the oven and set aside to cool slightly.
• In a skillet over medium heat, toast the pumpkin seeds for 2 minutes, or until they turn golden and begin to pop. Shake the pan often during toasting to make sure they don't burn. Transfer to a plate and set aside.
• In a large bowl, toss the kale with the vinaigrette. With clean hands, massage the dressing into the kale for 1 minute.
• Divide the kale among 4 serving plates and top with the reserved sweet potatoes, reserved pumpkin seeds, and dates.

For the dressing:

• In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.

 

                                              Vegan Mashed Potatoes

 

5 pounds potatoes

2 or 3 tbsp vegan mayo

3 tbsp of vegan butter

1c reserved cooking liquid

salt

 

 

Rinse and chop potatoes into small cubes, add to a pot of cool water and start on high. Boil for 10 min or until a piece smashes easily on you cutting board with a fork.

Reserve 1c of the cooking liquid then drain the rest.

Add the potatoes, mayo, butter, and salt to the pot or bowl of you choosing. Mash with a potato masher and add the reserved liquid as needed to reach you desired consistency.

                                     Vegan Gf Brown Gravy

1/4c Oat flour 

3 Tbsp vegan butter

1c water

salt and pepper

1 Tbsp vegetable bullion

 

Place the oat flour in a hot pan over medium heat and move around for 4 or 5 min until the flour is browned in color.

Add the butter and mix. Keep moving the mixture around in the pan for about 1 min.

Mix together water and bullion. Add it to the butter flour mixture using a whisk slowly incorporate small amounts at a time until desired thickness has been reached. Season to taste. You may need more or less liquid depending on thickness desired. The oat flour can be changed to all purpose flour.

Eggnog Cheesecake

From The Fat Free Vegan

Ingredients

• 1 12.3-ounce package extra firm light silken tofu
• 1 8-ounce package Tofutti Better than Cream Cheese
• 3/4 cup sugar
• 1/2 cup vegan eggnog see note
• 2 tablespoons lemon juice
• 2 1/2 tablespoons brandy or rum
• 1/2 teaspoon vanilla
• 1/2 teaspoon freshly ground nutmeg packed
• 3 tablespoons cornstarch
• 1 prepared graham cracker or oatmeal cookie crust

Instructions

1. Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
2. Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.