Some holiday favorites at our house...

Sweet Potato Souffle

6 Sweet potatoes
1/2c sugar or apple juice concentrate
I can crushed pineapple, drained
1/2c soymilk
1/2c melted vegan margarine
1 tsp vanilla extract
2Tbsp flax meal mixed with 6Tbsp hot water
1c brown sugar
1/3c flour
1/3c melted vegan margarine
1c chopped pecans

Peel, chop and boil sweet potatoes until tender.

Preheat oven to 350*F.

In a large bowl mash sweet potatoes, mix in sugar or juice concentrate,pineapple, soymilk, 1/2c margarine, vanilla, and flax mixture. Spread sweet potato mixture in a sprayed 9x13 pan.

In a medium bowl combine brown sugar, flour, margarine, and pecans. Crumble over the sweet potato mixture and bake for 30-40 minutes.






Holiday Stuffing

12oz dry bread cubes
1bag soycurls soaked in water to rehydrate
3/4c vegan margarine
2 large stalks of celery chopped
1c chopped onion
1/2 tsp dried thyme
1 tsp salt
1 tsp ground sage
2c vegetable broth or vegan chicken like broth

Melt margarine in a deep skillet, add onion and celery and saute until tender. Remove from heat.

Preheat oven to 350*F.

In a large bowl combine bread cubes, thyme, salt, and sage. Pour the sauteed onion and celery with the margarine over the bread cubes. Toss together. Pour enough broth into the bread cubes to moisten but not too much that it becomes soggy. Mix in soycurls.

Place stuffing in sprayed casserole dish and bake for 30 minutes.