Recipies

This was a Thanksgiving Menu but I am sure it could be used for Christmas or any other also. All taken from Chatalaine magazine, October 2007-

Starters

Garlic-Orange Spiced Olives

Vege Turkey and Cranberry Pinwheels

Ginger Coy Cheese Dip with Fall Fruit

Carrot and Pear Bisque

Mains

Gluten with Herbs

Sun-Dried Tomato Gravy

Mushroom and Rice Salad

Honey-Cinnamon Glazed Squash

Desserts

Chai-Spiced Pumpkin Cheesecake

Apple Butter Tarts

Garlic-Orange Spiced Olives

8-12 servings

4 garlic cloves

1 large orange

1/4 cup olive oil

2 large rosemary sprigs

1 tsp cumin or fennel seeds

1/4 chili flakes

2 cups mixed olives

1. Thinly slice garlic. Peel 4 thick strips from orange skin cutting away white pith. Slice in thisn slices. Pour oil in small pan and heat ingredients for about 3 minutes


2. Discard herbs and serve warm.
   
   

Carrot and Pear Bisque
makes 8 cups

2 leeks 3tbsp butter

6 large carrots, peeled

1 ripe pear, peeled

1 tsp curry 1 quart water with chicken style seasoning

pinches of salt and pepper

2 tbsp fresh thyme

Sour Cream and chopped chives

1. Slice off and discard toots and dark green tops of leeks. Wash and cut leeks in thin slices. Melt butter in saucepan add leeks and fry till soft 5-8minutes


2. Slice carrots and chop pear. Add rest of ingred to leeks and cook for about 30 min until carrots are soft


3. Pour in blender and whir till smooth and serve. Soup will keep well, covered and refrigerated up to 5 days or freeze up to 2 months. 105 calories

Mango Tart

this will make a small pie for two

For the crust:
1 cup of pecan pieces
4 majool dates
1 tablespoon of lemon peel, I just sliced peel of the lemon
1/2 tsp cinnamon
1/8 tsp saltPut in food processor and grind until grainy looking and mixed well. Press into pie dish

For the filling:

1 fresh mango
1 frozen mango
3 majool dates
1/4 cup macadamia nuts
1 tablespoon coconut butter, I used canned coconut
1 tbsp lemon juice

Put in the food processor and mix till fluffy and put on the crust