Fisher Re-Mix
One Christmas, when I was a kid, our neighbors gifted us a sweet & salty, crunchy treat appropriately named ‘Fisher Mix’ (Fisher was their last name). We quickly got the recipe and Fisher Mix became synonymous with Christmas. This year I switched out all of the ingredients, and Fisher Mix became Fisher Re-mix, a more wholesome, 100% vegan snack.
Wholesome Lentil & Spinach Loaf
There is something fun about making a ‘meatloaf’ out of wholesome vegetables. This dish is hearty and satisfying, filled with protein and bursting with flavor. It makes the perfect dinner for a chilly winter night.
*Note: Allow your loaf to cool completely before serving, otherwise it will be too soft.
Fruity Cranberry Relish
Cranberry relish is such a holiday tradition that it’d hardly be Christmas without it. This relish is almost more like a fruit salad than strictly a relish. It’s wonderful to spread on crackers or to accompany your mashed potatoes and stuffing.
This recipe was adapted from Colleen Patrick-Goudreau’s recipe in The Vegan Table.
Grapefruit-Spiked Holiday Cookies
Grapefruit is my favorite holiday fruit. Most nights I’ll peel one as an after-dinner snack, so when I found out that you could put grapefruit into cookies…it was a no-brainer. These cookies are delightful and refreshing, the perfect break from typical holiday cookies.
Note: This dough isn’t cookie cutter friendly — I used a mold pan (similar to this) to get the cute gingerbread man shape.
Asparagus & Winter Veggie Soup
During the winter months I find myself having soup almost every day for lunch. Amy’s Organic makes amazing canned soup, my cupboard is literally stuffed with them. However, there really is no substitute for real homemade soup, made with fresh organic vegetables.
The base for this soup is a broth made by pureeing tender asparagus and garlic, and then potato, carrot, onion, zucchini and spices are added. What a delicious way to eat your vegetables!
Veggie Burger Bliss
Not all veggie burgers were created equal. Some contain dairy products. Some contain over-proccessed soy ingredients. Some try to taste like meat, but really taste like rubber. Some are dry and boring.
But then others are absolutely amazing.
Gourmet Spaghetti Squash with Italian White Beans and Savory Nut-balls
This is one of those dishes that has the ‘wow’ factor from the first bite. It’s a hearty dish that really satisfies, but at the same time it is low calorie for a pasta dish. The ‘noodles’ are made of spaghetti squash, and the topping is full of fresh vegetables and tender white beans. And let’s not forget the nut-balls! When B came home to find me cooking a pan of nut-balls he immediately asked, “Are we carnivores now?” 
Yes, they look like real meatballs, but they taste so much better, and of course are deliciously healthy.
While there are quite a few steps to create this masterpiece, don’t be intimdated — the end result is SO worth it.
Roasted Brussels Sprouts & Caramelized Green Apples
I had never tried Brussels Sprouts until just last year, and now I’m hooked on them. This recipe combines roasted Brussels Sprouts with tender green apples for a truly wonderful flavor. If you’re not sure how you feel about Brussels Sprouts, this is a great recipe to try — but don’t be surprised if you get hooked!
Yummy Peanut Butter Cookies
My family loves peanut butter. It’s not uncommon to find B and the kids lining up at the fridge with spoons for a quick bite of the creamy stuff. Our favorite peanut butter is made by Trader Joe’s, Valencia Peanut Butter with Roasted Flaxseeds. It contains only three ingredients: dry roasted Valencia peanuts, roasted golden Flaxseeds, and sea salt.
These cookies are a great way to get your peanut butter fix! Try them with the chocolate frosting recipe that follows for an extra special treat.
Club 33 Drop Biscuits
Last week B and I had the opportunity to dine at Club 33, the exclusive restaurant in Disneyland. We enjoyed a wonderful dinner there with my cousin Lars and his lovely wife, Bryn. Club 33 is located in the New Orleans portion of the park, on the second story of the building. We ventured out to the balcony, and watched the crowds below from our perch among the festive Christmas lights. It was quite possibly the most magical place in the magic kingdom.
The bread that we were served with dinner was dotted with kalamata olives and walnuts, and tasted amazing. This recipe is my re-creation of the Club 33 bread, made as quick-drop biscuits. Enjoy!
