In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures.

Here is a good looking gravy recipe from Vegetarian Times

Give plain cranberry sauce a rest this year. Instead, try out our jazzed-up version, chock-full of apricots, with a hint of orange.

1 15oz can Pumpkin
1 1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar…

1/2 cup fatfree vegan mayo (Nayonnaise or homemade)
1 Tbs. cider vinegar…

This recipe is for an oil substitute for use in salad dressings. The thing I miss about oil in my salad dressings is the “mouth feel”, or the texture. This is not perfect and doesn’t always do the trick, but I love using this to cut the fat in some of my favorite dressings. This recipe is from “The High Road to Health” by Lindsay Wagner. (Remember that old book?)

1 1/4 t. salt
1/4 t. dry mustard…

2 stalks chopped celery
1 clove garlic…

Here’s quick, easy and very healthy salad dressing that I just invented today.

A side note: I started out making this with Cuisine Perel’s Spicy Pecan vinegar (available from Dr. Fuhrman’s website and elsewhere). However, that got to be very expensive considering the amount of this I use in a week. So I started making my own pecan-flavored vinegar using pecan extract and seasoned rice vinegar. But seasoned rice vinegar is loaded with sugar and salt, so I began using less of it and adding cider vinegar. The moral of this story is that you can use all Spicy Pecan vinegar or all seasoned rice vinegar (just use more vinegar instead of the water).

Add all ingredients to a food processor and process until smooth. The quinoa will give it texture, in addition to lots of protein and fiber.

Eat this straight or with sliced apples.

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C. The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

This smoothie makes me miss my days of growing up in Louisiana. It makes 6 cups, so that’s enough for me to enjoy more of it the next day 🙂

This recipe for home-made Ener-g egg replacer was given to me by someone on the mcd12day group because I live in Greece and could not find the commercial stuff.

Process all ingredients in a food processor until desired consistancy is reached. That is, if you like pure, smooth cranberry sauce, or like chunky cranberry sauce. Enjoi!