1. Wash the lettuce and pat it dry with paper towels or use a salad spinner. Place the lettuce in a large salad bowl and add the remaining ingredients except the alfalfa sprouts.
2. Toss well and top with the alfalfa sprouts. Serve with the Cranberry Salad Dressing on the side.

Thinking outside the "box" and from inside the cranberry bin, we created this zesty dressing that employs the fruits of the season and boasts tangy pungent flavors. And what a delight to see salad greens splashed with a striking shade of elegant cranberry red. The dressing is special in more ways than one. While it is certainly delicious, it is also oil-free, making it a truly low-calorie salad dressing

CRANBERRY SALAD DRESSING

Yield: Makes 2 cups (480 ml)

1 cup (240 ml) fresh cranberries

3/4 cup (180 ml) water
1/2 cup (120 ml) raspberry vinegar
1 clove garlic
1 teaspoon salt
1 teaspoon maple syrup
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon xanthan gum or guar gum*

1. Wash the cranberries in a strainer, drain them, and put them into the blender.
2. Add the remaining ingredients, and start the blender on low speed for a few seconds. Switch to high speed and blend for a full minute. Using a funnel, transfer the dressing to a narrow-neck bottle for easy dispensing.
3. Shake well before using and store the leftovers in the refrigerator. Cranberry Salad Dressing keeps well for about one week.

* Xanthan gum, sometimes called corn sugar gum, is made by bacterial fermentation of a carbohydrate. It's used as a thickener and emulsifier. Guar gum is a dried white powder that comes from the leguminous guar plant that grows in India. Guar gum is also used as a thickener and emulsifier. Both xanthan gum and guar gum are available in natural food markets.

Curried Christmas Timbales with Bell Pepper Relish is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

CURRIED CHRISTMAS TIMBALES
WITH BELL PEPPER RELISH

Yield: 6 servings

1/2 cup (120 ml) raw Brazil nuts or cashews

1 pound (450g) firm tofu, rinsed and drained

1 tablespoon plus 1/2 teaspoon rice vinegar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons curry powder
2 cloves garlic
1 teaspoon salt
3/4 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/4 teaspoon plus 1/8 teaspoon ground black pepper
1/4 teaspoon dry mustard

1. To make the timbales, preheat the oven to 350 degrees (Gas Mark 4) and line a 6-section muffin pan with paper baking cups. Grind the Brazil nuts into a coarse chunky meal in the food processor.
2. Drain the liquid from the tofu, rinse with cool water, and drain. Add the tofu to the Brazil nuts in the food processor along with the remaining ingredients. Process until blended to a creamy consistency. If the mixture is too dry or crumbly, add 1 or 2 teaspoons of water to moisten, and process.
3. Spoon the Curried Timbale mixture into the prepared muffin pan, packing the mixture down to fill any air spaces. Smooth the tops and place the muffin pan on a baking sheet.
4. Bake the timbales for 30 minutes. Remove the pan from the oven and cool 10 minutes. Invert the timbales onto an attractive platter and remove the parchment papers. Arrange the timbales in a circle leaving the center open.
5. Top each timbale with a spoonful of Bell Pepper Relish and decorate the edges of the platter with the remainder of the relish. Fill the center of the platter with Steamed Brussels Sprouts, and serve.

BELL PEPPER RELISH

1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup (240 ml) chopped onions
1/4 cup (60 ml) black raisins
2 tablespoons pistachios
1 tablespoon extra virgin olive oil
1 tablespoon water
Dash cayenne

Dash hot sauce
Salt and freshly ground pepper

1. To make the relish, combine the peppers, onions, raisins, pistachios, olive oil, water, and cayenne in a large, deep skillet. Cook and stir over high heat for about 10 minutes, or until the peppers and onions are almost browned.
2. Add the hot sauce and season lightly with salt and pepper. The relish makes about 2 cups (480 ml).

Note: For advance preparation, make the timbales a day ahead and reheat them in a preheated 350 degree (Gas Mark 4) oven for 12 to 15 minutes.

Simple to prepare, this relish adds a zesty touch to the dinner plate. The flavors are complex, combining tart, sweet, and spicy accents, yet they blend perfectly and provide a welcome perk to the entrée.

CRANBERRY SALSA

Yield: about 2 1/2 cups (600 ml)

1 pound (450 g) fresh cranberries
1 navel orange, diced
1 cup (240 ml) diced fresh apples
1 cup (240 ml) evaporated cane juice
1 tablespoon apple cider vinegar
1/2 to 1 fresh jalapeno, finely minced

1. Wash the cranberries and dry them with a paper towel. Put the cranberries into the food processor, and pulse-chop them until diced, but still chunky.
2. Transfer the cranberries to a bowl, add the remaining ingredients, and toss well.

Symphony in Squash is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

SYMPHONY IN SQUASH

Yield: 6 to 8 servings

1 Delicata squash, about 3/4 pound (340g)
1 small butternut squash, about 2 pounds (1 kilo)
1 small pie pumpkin, about 1 1/2 pounds (675g)

1 15-ounce (420g) can garbanzo beans, drained and rinsed
1 red bell pepper, cut into 1-inch (2.5 cm) chunks
1 medium onion, cut in half and sliced lengthwise
2/3 cup (160 ml) golden raisins
1/4 cup (60 ml) whole hazelnuts (filberts)
1/4 cup (60 ml) chopped hazelnuts
1/4 cup (60 ml) black currants

2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Garnish
2 tablespoons finely chopped green onions

1. Preheat the oven to 350 degrees (Gas Mark 4) and have ready a 9 x 13-inch (23 cm x 32.5 cm) glass baking dish.
2. Wash the squashes. Using a vegetable peeler or small, firm paring knife, peel off the skin. Cut the squashes in half using a large, firm chef's knife, and scoop out and discard the seeds. Cut the squashes into 1 1/2-inch (3.5 cm) chunks and put them into an extra-large mixing bowl.
3. Add the garbanzos, bell pepper, onions, raisins, whole hazelnuts, chopped hazelnuts, and currants. Drizzle with the olive oil and sprinkle with salt and pepper. Stir well to distribute the oil and seasonings.
4. Transfer to the baking dish. Cover with aluminum foil, shiny side down, and bake for 45 to 60 minutes. Lift the foil and test the tenderness of the squashes with a fork. They should be soft enough for the fork to pierce through the flesh but still hold their shape.
5. Adjust the seasonings if needed. Just before serving, sprinkle the green onions over the top.

When the dinner plate needs that something very green for color balance, you can count on Brussels sprouts. They're no trouble to cook and take hardly any preparation at all. Little cabbages, Brussels sprouts enjoy the same highly nutritious reputation of other vegetables from the cruciferous family.

STEAMED BRUSSELS SPROUTS

Yield: 6 servings

1 1/2 pounds (675 g) fresh Brussels sprouts
Water

1. Trim off a thin slice from the base of the Brussels sprouts and any leaves that are damaged. Cut the Brussels sprouts in half lengthwise.
2. Fill a 3-quart (3 liter) saucepan with 1/2-inch (1 cm) of water. Put the Brussels sprouts into a steamer basket and set it into the saucepan. Cover, and bring to a boil over high heat.
3. Turn the heat down to medium-high and steam bout 6 to 9 minutes. or until the little cabbages are fork tender. Remove immediately and serve.

When considering a unique grain dish for a celebratory meal, nothing quite compares to buckwheat with its earthy, nutty flavor and definitive soft, cobbled texture. A favorite grain of Eastern Europe, buckwheat marries well with many sauces. For this festive occasion, prepare the Savory Mushroom Sauce the day before and serve it in a gravy boat on the side.

BUCKWHEAT WITH SAVORY MUSHROOM SAUCE

Yield: 6 to 8 servings

3 cups (720 ml) water
1 1/2 teaspoons salt

1 1/2 cups (360 ml) toasted buckwheat

Savory Mushroom Sauce
1 pound (450g) cremini mushrooms, quartered

1 cup (240 ml) chopped onions
1/3 cup (80 ml) water

1 1/2 cups(360 ml) soymilk
1 tablespoon soy sauce or Tamari
3/4 teaspoon salt
Freshly ground pepper

2 to 3 tablespoons cornstarch
2 to 3 tablespoons water

1. To make the buckwheat, combine the water and salt in a 2-quart (2 liter) saucepan. Cover, and bring to a boil over high heat. Stir the buckwheat into the boiling water and when the water returns to a boil, cover the saucepan, turn the heat down to low, and steam 20 minutes. Lift the lid briefly to see if all the liquid has been absorbed. If it has, turn off the heat.
2. If the grains seem too dry, add a couple of tablespoons of water, and cover the pan to retain the moisture. When ready to serve, transfer the buckwheat to an attractive serving bowl.

SAVORY MUSHROOM SAUCE

1. To make the Savory Mushroom Sauce, pulse-chop the mushrooms in a food processor until they are finely minced. Transfer them to a 4-quart (4 liter) saucepan and add the onions and water. Cook and stir over high heat for 2 minutes, or until they are soft. Turn the heat down to medium high, and add the soymilk, soy sauce, salt, and pepper, and bring to a gentle boil. Watch carefully to avoid a messy boilover.
2. Combine the cornstarch and water in a small cup or bowl and stir to a smooth, runny paste. Add the paste to the bubbling sauce a little at a time until thickened to desired consistency, about 1 minute. Transfer the sauce to a gravy boat, provide a ladle, and serve it along with the cooked buckwheat. Savory Mushroom Sauce makes about 4 cups (1 liter).

Warning! These delicacies are addictive! One taste and you'll agree they're irresistible. These can be prepared several days ahead or even a week ahead. In past years, we've prepared these treats as gifts at holiday time.

1. Place the powdered sugar into a medium bowl and set it aside.
2. To make the spice mixture, combine the cinnamon, cloves, allspice, nutmeg, cardamom, ginger, cayenne, and salt in a small bowl or cup. Stir the mixture well and set it aside near the stove.
3. To make the coating, pour the canola oil into a large, non-stick skillet. Place the evaporated cane juice, rum, and walnuts in separate cups or bowls and set them aside near the skillet. Now you're ready to begin.
4. Heat the canola oil over high heat for about 1 minute. Add the evaporated cane juice and stir another minute until hot and bubbly.
5. Pour in the rum and stir constantly for about 1 minute, until the sugar is completely dissolved.
6. Quickly stir in the walnuts and continue stirring over high heat until all the liquid evaporates and the mixture becomes sticky and shiny. Cook for 1 to 2 minutes longer, or until all the liquid is absorbed.
7. Sprinkle in 2 tablespoons of the spice mixture and toss to coat the walnuts, stirring for 1 minute. Turn off the heat and add the remaining spice mixture, tossing continuously.
8. Pour the spiced walnuts into the bowl with the powdered sugar and toss to give them a white dusting. Spread the walnuts in a single layer on a large dish or baking sheet to cool completely. Stored in an airtight container at room temperature, Sugarplum Spiced Nuts will keep up to one month.

A dessert with true holiday splendor, this vegan mincemeat recipe is a lusty delight with its full palette of pungent spices so typical of holiday desserts. You can make the dessert the day before and serve it warm by tucking the baking dish into a cold oven at 350 degrees (Gas Mark 4) for about 15 to 20 minutes. If the dessert has been sitting at room temperature, it could go into a preheated oven.

One unique feature of this holiday treat is the way the cobbler rests on the bottom of the baking dish at the start of the recipe, then, after baking, it appears at the top edges with the minced ingredients peering out from under a coverlet.

QUINCE MINCE COBBLER

Yield: 12 to 14 servings

Fruit and Spice Mixture

1 cup (240 ml) dried pitted prunes, diced
1 cup (240 ml) golden raisins
1 cup (240 ml) black raisins
1 cup (240 ml) Turkish dried apricots, diced
1 cup (240 ml) evaporated cane juice
1 cup (240 ml) apple juice or apple cider
2/3 cup (160 ml) pitted dates, diced
1/4 cup (60 ml) diced crystallized ginger
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) brandy
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves

3 ripe quinces

Cobbler Batter
1 cup (240 ml) plus 2 tablespoons evaporated cane juice
3/4 cup (180 ml) whole wheat flour
3/4 cup (180 ml) all purpose flour
1 tablespoon baking powder

1 1/2 cups (360 ml) soymilk
1/2 cup (120 ml) organic canola oil

1. Preheat the oven to 350 degrees (Gas Mark 4) and oil the bottom and sides of a 9 x 13-inch (23 x 32.5 cm) glass baking dish with 1 tablespoon of organic canola oil.
2. To prepare the fruit and spice mixture, combine the prunes, golden and black raisins, apricots, evaporated cane juice, apple juice, dates, ginger, orange juice, brandy, nutmeg, cinnamon, cardamom, and cloves in a large bowl.
3. Wash and dry the quinces and peel the skins with a vegetable peeler. Use a firm chef's knife to cut the quinces in half, then into quarters. Remove the core and seeds with a firm paring knife. Cut the quinces into small dice and add them to the bowl with the fruits and spices and mix well.
4. To make the cobbler batter, combine the evaporated cane juice, whole wheat flour, all purpose flour, and baking powder in a medium size bowl and mix well. Add the soymilk and canola oil and stir them into the dry ingredients, mixing well to make a smooth batter.
5. Pour the cobbler batter into the prepared baking pan. Stir the quince, fruit, and spice mixture well, and spread it over over cobbler batter, distributing it evenly.
6. Bake in the preheated oven for 1 hour and 10 minutes. Remove and allow the cobbler to cool about an hour before serving.