This stuffing is great for chicken and turkey but you could also use it to stuff vegetables or tofu and substitute the chicken stock with vegetable stock to make it vegetarian.
Recipe by: Tamara Furst
Serve this stuffed "tofu-turkey" to the vegetarians at Christmas or Easter or any special occasion. You may have trouble keeping the meat eaters away!
Recipe by: Becky
Pumpkin pie made with fresh pumpkin is just the perfect dessert for any time of year, but especially good in the colder months. Serve with whipped cream.
Recipe by: Beth Sigworth
Vibrant orange and velvety smooth, this intensely flavoured soup is an absolute treat. The sharp flavour of the blue cheese sets off the sweet taste of the soup perfectly.
Recipe by: Zoë Harpham
This dish supplies good amounts of fibre and a mixture of vitamins, including vitamin C from the potatoes, tomatoes and onion and vitamin A from the pumpkin. The cheese is an excellent source of calcium and protein.
Recipe by: Lynn Lewis
This traditional sweet American pie that dates back to colonial times. It makes a great dessert. Enjoy!
Recipe by: Lynn Lewis and Joachim Wahnschaffe
These are great vegetables to serve with the Christmas turkey (see Roast Turkey with Celery Stuffing and Celery Sauce on this website).
Recipe by: Lynn Cole
A creamy version of a sweet pumpkin pie. Don't knock this till you've tried it! Makes a great winter dessert pie or Christmas in July treat.
Recipe by: dbubbles84
This is a vegetarian nut loaf that is great for Christmas or Easter, a Sunday lunch or any of those times when a meat roast is traditional. It's got a real "meaty" taste. This also includes a recipe for mushroom sauce/gravy. The original sauce recipe said to strain the sauce before serving but I prefer to just serve as it is-chunky and tasty!
Recipe by: cassandra
An excellent side dish for roast dinners or you could stir in some tinned cannellini bean to make a vegetarian dinner. The magic is in these cheese sauce - so once you've got that down you can add any other veggies to the dish you would like.
Recipe by: Ita