White and Wild Rice Salad w/ Walnuts, Cranberries, and Figs

White and Wild Rice Salad with Walnuts, Cranberries, and Figs {page 84} is one of the easiest, prettiest, and most flavorful salads I've had in a very long time.

The preparation, although it does require a decent amount of chopping, is quite easy, and the salad itself comes together in no time at all, once the prep work is complete. All of the colors and flavors play beautifully together to make a concoction that is not only a treat for the eyes, but for the mouth as well.

This salad is sophisticated, but at the same time simple enough to be enjoyed by people of all ages. Best of all, it has a vinaigrette-based dressing, which makes it perfect for picnics and other events outdoors, as you don't have to worry about it sitting out in the sun.

This salad is going to become a regular fixture at many of my outdoor gatherings, I'm sure of it!

-- Your Friendly Neighborhood Batgirl

Pumpkin-Cranberry Bread Pudding

Bread pudding is not generally something that strikes me as delicious. Soggy bread? No thanks... However, I do like pumpkin, and since the Ninjahusband really likes bread pudding, somehow Pumpkin-Cranberry Bread Pudding {page 481} found its way to our table.

It was extremely quick and easy to put together. It was in the oven in 10 minutes flat. My only complaint about the recipe is that 4 cups of bread doesn't seem like enough. However, I'm sure it was just a difference in how the bread is packed, and how heaping the cups were. Upon first measurement, my 4 cups did not seem like nearly enough. I had to add another couple cups to get it to the point that it seemed like it would have any structure at all.

The baking time was accurate, and filled my house with an incredible aroma. I am pleased to say that the bread pudding tasted as good as it smelled. Soggy bread-ness aside, it was extremely flavorful and delicious. The cranberries added the perfect note of tart, and complimented the spicy warm pumpkin flavor perfectly.

I don't have a lot of experience with bread puddings, but Soyatoo vegan whipped cream seemed like an appropriate accompaniment, and it was! I would definitely make this again, and maybe not just for other people...maybe even for myself!

-- Your Friendly Neighborhood Batgirl

Lemon Glazed Baby Carrots with Cranberries

Like many dishes in the book, Lemon Glazed Baby Carrots with Cranberries (p360) is so simple you'll smack your forehead and ask "Now why didn't I think of that?" Well, because you didn't. And neither did I. It is another of those seemingly too-easy-to-need-a-recipe recipes, but its complexity is found within its inherent simplicity. Now go ponder that for a while.

When you return, take a few minutes to put this beautiful side dish on your table, especially if you celebrate any of the upcoming holidays for which you need something that doesn't require a lot of time or skill, but still needs to "look pretty." Oh yeah, and taste good. Which it does. I'm not one for lemon in savory foods, and I'm also not one for very sweet dishes during a meal. But these babies--heh--balance my likes and dislikes perfectly. I could not taste the lemon, but it provided enough acidity for a (non-sticky) glaze for the carrots. The dried cranberries plump up nicely and add just the right bit of tart.

In sum, this is a festive and lovely dish that will add a burst of color and some sparkle to your table. It was well received among the vegans and omnis to whom I served it, and it's certainly "good enough for company" without taking up too much of your time, and makes for an impressive presentation.

--The Divine Miss V

Ginger-Pear Tart with Cranberries and Walnuts

One of my best friends is named Ginger, and fittingly, she loves food made with ginger. For the Friends Thanksgiving Dinner that my best friends and I had today, I knew that Ginger-Pear Tart with Cranberries and Walnut {page 469} was perfect -- both for the season and for G-licious.

The tart dough came together perfectly, rolled out easily, and was plenty to fill the tart pan and press into the edges. The pear filling was delicious, but made too much to fit in the standard 9" tart pan that is called for in the recipe. I mounded the filling quite high, and still ended up throwing out at least 1/4 of the filling.

My main issue with the recipe was the topping. Overall it was a good idea, but just didn't work out properly. The recipe said to bake the tart uncovered, and at that high temperature for that long, the walnuts and cranberries were burnt black. They tasted like poison. I picked out the ones I could get to, and warned everyone not to eat any others they might find. I sprinkled some uncharred cranberries on the top for flavor and color, and that helped quite a bit.

The whole tart was actually very delicious, minus the cranberries and walnuts. I would definitely make it again. However, I wouldn't add the walnuts and cranberries until the last few minutes of baking.

-- Your Friendly Neighborhood Batgirl

Sesame Spinach and Cranberry Chutney over Some-Kinda-Nut Cutlets

With my guests still over and having all returned from visiting the Saint Louis Arch, I had to cook up an impressive dinner and I had to do it fast—in under 30 minutes, to be exact; people were waiting and vocally hungry. I had already made the Fresh Cranberry Chutney (page 562) before leaving to sight-see with them, so all I had to do was cook up some Sesame Spinach (page 381) and fry up Some-Kinda-Nut Burgers (page 120). Oh yes, those babies are definitely good enough to repeat. This time my nut mix of choice was almonds, walnuts, and cashews.


I worked backwards on this, I wanted to make cranberry chutney, having never made any kind of chutney before, and it went perfectly with the nut cutlets. (Almost like a sophisticated savory version of PB & J.) Our family friend from Boston enjoyed it especially much, being a great lover of tart things and nut things. Sweet-tart cranberry chutney over delectably nutty cutlets? I've got to agree with her: a match made in gourmand heaven.


And the Sesame Spinach? It got even more raves than the nut cutlets! My dad couldn't stop praising it. It's incredible and I'll be making it again and again. I've always had a particularly passionate love affair with spinach, but after this dish, I think we're ready to tie the knot. It's creamy and full and flavorful and you're all invited to the reception.

- - Ulpia Spinacia - -

Sesame Spinach and Cranberry Chutney over Some-Kinda-Nut Burgers

Pumpkin Bread with Cranberries

I'm a sucker for quick breads in general, and even more of a sucker for pumpkin, and I'm happy to report that Pumpkin Bread with Cranberries {page 402} did not disappoint on either front.

The bread was the perfect texture, light but dense enough to hold together, with a hearty yet delicate crumb and a bit of a chewiness to it. The pumpkin flavor was rich, and complimented perfectly by the array of standard pumpkin-related spices, and the cranberries were perfect little nuggets of tart-but-sweet happiness.

I took the bread to work with me and shared it with my coworkers, all of which agreed that it was spectacular. One of my coworkers actually asked me to move it away from her because she couldn't stop eating it.

It was easy to put together, and the perfect treat for a cool fall morning.

-- Your Friendly Neighborhood Batgirl

Cran-Apple Muffins

Really, what's to be said about Cran-Apple Muffins ( p410)? They're apple-y muffins with cranberries. What could go wrong? As expected, nothing. Just follow the directions, and in a few short minutes you've got baked goodies in the oven. A dash of extra cinnamon imparts just the right amount of deliciousness. Don't overmix, set your timer, and the next thing you know you've got just-the-right-size flavor-filled muffins ready to enjoy.

They made a proper dozen, which I had intended to serve as quick breakfast grabs for the week. But by some strange Halloweeny mystery, I made them on Saturday and by Sunday evening there were two and a half left. Goblins, I suppose.

--The Divine Miss V

Creamy, Crunchy Fruit-and-Nut Sandwiches

Lunch today was Creamy, Crunchy Fruit-and-Nut Sandwiches {page 111}. These sandwiches are your standard PB&J, all grown up -- and on sweet creamy crunchy fruity steroids!

The recipe called for agave nectar or maple syrup, but I couldn't decide so I did half of each. With the crunch of the walnuts, the toothsome chew of the cranberries, and the crisp freshness of the pears, this is one decadent lunch. I served it on my favorite whole grain artisan bread from the local bakery.

I made a big batch of the almond butter mixture to keep on hand so I can have these sandwiches whenever I want. I bet they'd be great with apples!

-- Your Friendly Neighborhood Batgirl