CRANBERRY RELISH

Chop or grind using either a knife or a food processor:

(Using a food processor is nice as it chops everything very fine allowing the flavors to mix nicely.  However, most food processors will not effectively chop all the ingredients at once, so it is best to chop only one or two ingredients at a time.)

2 cups fresh cranberries

1 orange with about 1/4 of the peel

2-3 sweet apples

6-8 fresh pitted dates

1/3 cup walnuts

Refrigerate and enjoy at your special holiday meal.

SIMPLER MASHED POTATOES

8 cups peeled and diced russet potatoes or 8 cups diced red potatoes with skins on.

Cover potatoes with water and cook for about 30 minutes or until very soft. Remove from heat and drain off most of the water into a measuring cup.  Immediately mash with a potato masher, adding more of the cooking water as needed, until they are smooth and fluffy.

Mix in 1 teaspoon salt, or to taste.  Use onion or garlic powder, or fresh minced onion or garlic for added flavor.

Pumpkin Pie #2

PIE FILLING

Blend the following:

          1/2 cup pitted dates, packed

          1 3/4 cup boiling water

          1/2 cup rinsed cashews

Add:

          1 1/2 cups pumpkin puree

          1/3 cup honey or raw cane sugar

          1/2 teaspoon cinnamon OR powdered cardamom/coriander

          1 teaspoon vanilla (optional)

          1/4 cup arrowroot powder OR organic cornstarch OR potato starch

Blend again and pour into an unbaked pie crust.

Bake at 350 degrees for one hour or until the pie has just about set in the center.  It is best to let the pie cool for several hours before serving.

It can also be baked without a crust and served simply as pumpkin pudding.

WHEAT-OIL PIE CRUST

In a bowl place:

          1 cup whole wheat flour

          1/2 cup white flour

          1 teaspoon salt      

Then combine and stir in until the flour is moistened:

          1/2 cup first cold pressed olive oil

          1/3 cup cold water

Divide dough in half and roll out between 2 waxed papers to the size desired for the pie plate. Remove one wax paper and use the other to lift the curst and place over the plate. Remove the paper; pinch the edges. It is now ready for the filling. This crust should be enough to make two pies.

PUMPKIN PIE

PIE FILLING

1/2 of a 12-14 oz. brick of organic tofu 

1/2 cup nuts (preferably blanched almonds or cashews)

¾ cup real maple syrup

1/4 teaspoon salt

1/2 teaspoon pumpkin pie seasoning (or a mixture of cinnamon, ginger, nutmeg and allspice)

            Double the spice if you wish a stronger pumpkin pie taste.

1 15-ounce can pumpkin puree or equivalent squash, yam or sweet potato

1 can of coconut milk

3 T. organic corn or other equivalent starch

Blend all ingredients together until very smooth.  Pour into an unbaked pie crust and bake at 350 for one hour.  Allow the pie to set up for 1 hour or refrigerate the pie overnight.

NEVER FAIL OIL PIE CRUST

This recipe makes a double pie crust or a very thick large pie crust.

1 c. wheat flour

1 c. white flour

1 t. salt

2/3 c. olive oil

1/3 c. COLD water

Stir together the flour and salt.  Then in another bowl mix the oil and COLD water together well and combine with the flour.  Mix just enough to thoroughly mix but try not to kneed enough to form gluten strands which will toughen the crust.  Divide into 2 balls and roll out between 2 sheets of wax paper. 

PUEBLO STEW

This makes a big batch of hearty stew.  The base is about 12 cups of well cooked beans.  You can either use canned organic beans or you can follow the following instructions to make incredibly delicious digestible cooked beans.

Two days before :

Rinse 4 cups dry pinto/pink beans, place in a large bowl and cover with 3 inches or so of water. Soak in fridge over night or 12 hours.

After they are soaked, pour off water and place in crockpot. Cover with 2-3 inches of water and turn on high. Cook for 24 hours.

When the beans are done cooking, prepare:

2-3 crook-neck squash, cubed into desired size

1-2 zucchini, cubed into desired size

2 cups green beans, fresh or frozen, 1-in in length

2 cups corn, fresh or frozen taken off of the cob

1 large onion, 1 inch long slices

2-3 tomatoes, fresh in ½ inch cubes OR 2-32 ounce cans of tomatoes*

2-3 cups of water/juice from beans

Place vegetables in a large kettle and bring to boil for 10 minutes, allowing the vegetables to become tender, the green beans still keeping their bright green color. Add the hot beans to the vegetables and bring to a boil again before turning off.

*Decrease water by 2 cups or so if using canned tomatoes.

Seasonings:

1 ½ tablespoon salt

2 tablespoons oregano (opt)

1 tablespoon onion powder (opt)

teaspoon garlic powder (opt)

Serve with crackers or wrap in corn/wheat tortillas and enjoy Pueblo Stew