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BAKED VEGETABLE STUFFING
 2 carrots, peeled and chopped into small pieces
1 celery stalk, finely chopped
1 med onion, finely chopped
1 zucchini, chopped into small cubes
1 cup of mushrooms, chopped into small pieces
5 slices of bread with crusts removed, cut into cubes
3 tbs lemon juice
Salt and pepper to taste
Combine all of the above in a casserole dish. Then in a small bowl combine:
1/4 cup vegetable stock
1/4 cup wine (or another 1/4 cup vegetable stock)
1/2 tsp sage
1/2 tsp thyme
2 tbs fresh parsley, chopped (or 1 tbs dried)
Whisk the above together and then poor over the vegetable mixture. Cover and bake about 35 minutes at 350 F. A baked sweet potato goes great with this.
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Cranberry Sauce (Raw)
 Cranberry Sauce
2 C fresh or frozen cranberries
1 Orange
1 Apple
1 C dates
water for consistency
Process cranberries, orange, apple and dates in a blender. I like my cranberry sauce a bit sweet so you can add more dates if you wish.
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Egg-Free Egg Nog
From: http://www.cok.net/
 Egg-Free Egg Nog · serves 5
* 1 quart soymilk
* 6 ounces Mori-Nu silken tofu, extra firm
* 6 tablespoons maple syrup
* 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
* 2 teaspoons vanilla extract
* 11/2 teaspoons cinnamon
* 1/2 teaspoon cardamom
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.
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Mr. Fruit Bunny
 3 green apples, peeled and sliced
2 unpeeled red apples, sliced
4 large firm bananas, peeled
1/2 cup lemon juice
2 slices kiwifruit (1/2 inch thick)
1 maraschino cherry
2 cans (11 ounces each) mandarin oranges, drained
9 seedless green grapes
1 stick black licorice, cut lengthwise into 1/8-inch strips
Toss apples and bananas with lemon juice. In the center of a large serving platter or 16-in. x 12-in. baking sheet covered with freezer paper, layer green apples in an 8-in. circle to make bunny's head. For eyes, place kiwi slices on top half of head about 1 in. apart. Place cherry in center of face for nose. For each ear, place two whole bananas together with only tips touching. Place red apples in center of ears with peel showing. For bow tie, form a 3-in. circle with oranges centered under head and two 4-in. triangles on each side of circle. Place grapes on oranges to make polka dots. Just before serving, cut licorice into seven 3-in. strips and seven 1-1/2-in. strips. Place three 3-in. strips on each side of cherry for whiskers. Bend the remaining 3-in. strip into a semicircle and place 1-1/2 in. below nose for mouth. Connect nose to mouth with one 1-1/2-in. strip. For eyelashes, place three 1-1/2-in. strips above each eye. Carefully slice bananas into 1-in. chunks. Yield: 12-16 servings.
Rabbit Food!
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Oprah's Roasted Butternut Squash With Sage
 A simple combination of sweet and savory fall flavors, adapted from a recipe in the September 2002 issue of O, The Oprah Magazine. The squash carmelizes in a really wonderful way.
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
1. Preheat oven to 350°F
2. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
3. Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
4. Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
5. Serve hot, garnished with a sprig of fresh or fried sage.
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