Make your own vegan Irish sausages this St. Patrick’s Day, and add them to this delicious stew. It’s simple, home-style cooking but absolutely delicious–hot and filling and the very definition of “comfort food.”

This was my favorite dish for the Thanksgiving meal and there wasn’t a scrap left!

This side dish is a must at holiday dinners.

This filling will make two 9″ pies. Use it also as a filling for baked apples or yeast coffeecakes.

Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.

2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)…

2 quarts unsweetened apple cider
1 cup pineapple juice…

Recipe from Veggies Unite: A Vegetarian Thanksgiving email newsletter: Recipe from Karyl

I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.

This recipe comes from the mother of a friend of mine that makes these cookies every year. They are lower in fat than more traditional cookies are always quickly gobbled up. I like using Star of David cutters, but gelt or dreidel cutters also work great. These cookies can also be frosted with royal icing or glazed.