Happy Thanksgiving - cranberry nut relish recipe

November 28, 2008

We went to a big vegan potluck in the park. (We’re down in warm south

Florida!) I brought a big pan of stuffing that disappeared in 5 minutes:

Basically I oven toasted a whole loaf of good organic sprouted bread, then

tore it into chunks, then added sliced apple, cranberries, cut up dried

peaches, and parsley. I sautéed onions, baby bella mushrooms and celery. I

toasted several kinds of nuts. I mixed it all together with veggie broth, a

dash of apple cider vinegar and spices (sage, thyme, salt and pepper) and

baked the whole thing for about 45 minutes covered – then left it uncovered

in the oven until it was time to go.

I also bought a vegan Field Roast from Whole Foods, and a boxed carrot

ginger soup. We will have these “Thanksgiving leftovers” for several days,

with homemade cranberry sauce (see below), and salad. I will make a vegan

gravy for some of the re-runs, too. I also got a vegan pumpkin pie at Whole

Foods and we had some later in the evening with whipped tofu topping. (I

added a bit of powdered ginger to the topping for this use.)

CRANBERRY NUT RELISH

By Robert Cohen

Ingredients

2 bags raw cranberries

2 cups sugar

2 cups water

1/2 cup raw whole cashews

1/2 cup raw whole walnuts

Method

Mix sugar and water well and bring to a boil in a 5-quart

pot. When mixture boils, add cranberries and cook for 10 minutes, stirring

frequently. When cranberries begin to burst, remove from heat, stir in nuts

(they will soften from the heat to the most remarkable texture). Pour relish

into your fanciest serving dish and refrigerate.

(I made half a recipe)

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