Veggie lettuce bowls

By: Gina Calvin

This makes an AWESOME appetizer!! It is completely vegan and healthy, but your guests will never be able to figure out what is in it unless you tell them. It is SO refreshing. I served it at my Christmas Dropin and it was the hit of the party.

1 c walnuts, soaked for 8 hrs
1 1/2 c cauliflower
1 stalk celery
1/2 medium onion
1 clove garlic
1/2 c fresh cilantro or parsley
2 T fresh lemon juice
2 t cumin
1 t coriander
1 t sea salt

Put garlic in food processor and chop finely. Add walnuts and cauliflower and chop fine. Put this in a bowl. Put celery and onion into processor and chop fine. Add cilantro and chop again. Put all in the bowl including lemon juice and spices. Mix thoroughly. Serve on romaine lettuce leaves. Top with chunks of avocado or sliced red peppers.

Honey-Orange Carrots (Eleanor's favorite)

By: Jessica Elliott

I don't have amounts here, just do everything to taste. Slice carrots lengthwise into thin spears. Barely cover in saucepan or saute pan with orange juice. Add 3 or so tablespoons of butter, a good amount of honey (maybe 3-4 Tablespoons), season with salt, and a tsp or so of brown sugar. Bring to boil and turn down to simmer for about 30 minutes, or until carrots are tender. I just taste for seasoning and sweetness. Add more according to your likes!

Thanksgiving Sweet Potato Casserole

By: Joy Boudreau (compliments of in-laws)

4 cups hot cooked, mashed sweet potatoes

1/3 cup milk

1/3 cup butter (5.5 Tablespoons)

3/4 cup sugar

1 egg

2 teaspoons pure vanilla extract

Topping

1/3 cup butter (5.5 Tablespoons)

1/2 cup light brown sugar

1/2 cup flour

3/4 cup chopped pecans

Hot cooked, mashed sweet potatoes. Buy 4 or 5 large sweet potato tubers (available in autumn in most markets). Using a vegetable peeler, peel off the skin, remove any dark spots, and wash clean. Cut each peeled tuber into 4 or 5 chunks using a cleaver or sturdy knife. Carefully slip into a pot of boiling water, and maintain a very low boil for 15-20 minutes. Test potatoes with a fork--they should be firm-soft through to the middle, but not mushy. Drain all water in a colander. Transfer to a wide bowl, mash with a mixer, remove any hard pieces, and measure out 4 cups.

Casserole. Add butter first to the sweet potatoes; when it is melted, add the milk, sugar, egg, and vanilla. Blend together with an electric mixer; pour into a 2-quart casserole dish or a 9 inch square baking dish (glass or ceramic; do not use metal).

Topping. Soften the butter (do not melt it) and mix topping ingredients together with a fork or by hand. If the topping globs together too much, refrigerate it until it can crumble between your fingers. Sprinkle over sweet potato mixture. Bake uncovered at 350 degrees F for 25 minutes.

Serves 8-10; will keep in a refrigerator for one week or more; can be reheated in oven or microwave.

Kale

By: Dovey Elliott

De-stem. (No idea if that's even a word!) Wash (if you are so inclined). Break, or chop, into bite-sized pieces and steam until crisp-tender. While steaming, mince garlic and heat olive oil in skillet. I like a lot of garlic, but maybe 2-3 cloves per bunch of kale for starters. Heat garlic in olive oil for about 30 seconds until fragrant. Transfer kale from steamer and saute for 1-2 minutes until coated with garlic and olive oil. Eat and enjoy! Others I know just saute for longer and skip the steaming part. Either would probably work, but I LOVE the way it tastes with the steaming!