Some recommendations to share, this was intended to be a vegan burger, but I recommend adding egg for those who are not strictly vegan. Also, when frying, after placing patty onto the pan, wait about a minute or two and then cover, so you can get the steam-fry effect, cripsy on the outside and moist (and cooked) on the inside. Thanks, again.

References^{^} YES (allrecipes.com)

Here is one holiday vegan meal that is healthy, balanced and delicious. Everyone will LOVE it.  It is all also gluten and sugar free.

The Meal Includes:

Nutritious Nut Loaf^[1]

Sugar-Free Cranberry Sauce^[2]

Wheat-Free Ginger Cake^[4]

Links to all the recipes are above.  Basic ingredients are listed below for your quick review.

Gingerbread Cake: Gluten-Free & Sugar-Free

Ingredients:
3/4 cup vegetable oil
1/2 cup rice syrup
1/4 cup molasses
1/4 cup water
1/4 - 1/3 cup fresh ginger, grated
1 cup brown rice flour
1/2 cup potato flour
1/2 cup flax meal
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. stevia (clear liquid Sunny Dew is best)
1/2 tsp. salt

Directions:
1.    Combine vegetable oil, rice syrup, molasses, flax meal and ginger in a bowl.
2.    Combine flour, baking powder, cinnamon and salt in a separate bowl.
3.    Stir half of the flour mixture into the wet mixture.
4.    Mix well.
5.    Add water.
6.    When mixed well, stir in the remaining dry ingredients.
7.    Pour into an oiled, floured 8 inch square pan.
8.    Bake at 400º F. for 35 to 45 minutes.
9.    Serve with applesauce.

NUT LOAF

Ingredients:
½ cup cashews
½ cup almonds
10 almonds for decoration
2/3 cup sunflower seeds
1/3 cup pumpkin seeds
½ cup walnuts (chopped)
1 cup short grain brown rice
1/3 cup soya flour
4-6 tbsp soya sauce
1 onion
2 pieces of celery
¼ cup water
2 tsp basil
2 tsp. marjoram
2 tbsp flax meal

Directions:
1.    Lightly roast cashews, almonds, sunflower seeds and pumpkin seeds in the oven.
2.    Chop and sauté onion and celery.
3.    Chop all the nuts and seeds.
4.    Mix all the ingredients together and moistening with water.
5.    Pat mixture into a well-oiled bread tin.
6.    Decorate top with 10 almonds and line bottom of tin with grease proof paper.
7.    Bake at 350º F for 25 to 35 minutes.
8.    Serve with mushroom or onion gravy.

Usually the problem with cranberry sauce is that it is full of sugar. Here is my version of the popular Cranberry Sauce without any sugar which is no easy thing when is comes to cranberries as they are so tart.

CRANBERRY SAUCE (sugar free)

Ingredients:
1 package whole, organic cranberries (fresh, not frozen)
1 organic apple, cored and chopped
1 cup apple juice
1/4 cup organic, brown rice syrup
1 tsp stevia (Sunny Dew is best)
Pinch of salt

Directions:
1.    Put all ingredients into a sauce pan and let simmer for a few moments.
2.    Remove and let cool.
3.    Taste and add more stevia or brown rice syrup if you like it sweeter.

Nutritional Tips: Cranberries are high in vitamin C, and have antioxidant and antibacterial effects in the body.

In clinical studies, cranberries have been shown to help maintain a healthy urinary tract and be especially beneficial to the eyes (they significantly improve symptoms of cataracts, macular degeneration, and diabetic retinopathy).

After you've learn all about pumpkin benefits, we would like to share a few delicious and easy recipes for a variety of Pumpkin-based dishes.

Thai Pumpkin Curry with Citrus Notes (Vegan/Gluten-Free)

This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
• 1 small or 1/2 large yam or sweet potato, peeled and cubed
• 1-2 medium carrots, cut into thick slices
• 1 yellow bell pepper, cut into bite-size pieces
• 1 cup cherry tomatoes
• 1/2 can chick peas, drained
• 2 Tbsp. grated orange rind

CURRY SAUCE:

• 3-4 cloves garlic
• 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
• 1 can coconut milk
• 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
• 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. brown sugar
• juice of 1/2 lime
• juice of 1 medium orange
• 1/2 tsp. turmeric
• 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
• 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
• 1/3 purple onion, sliced
• GARNISH:
• handful of fresh basil leaves
• optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)

Preparation:

Not Your Grandma's Pumpkin Pie (RAW)

Crust:
2 C almonds
1/2 C dates, pitted and soaked
1/4 tsp cinnamon

Pulse the almonds in a food processor until evenly ground. Do not over-process or you'll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

Filling:
2 C pumpkin, cubed
meat of 1 young coconut (reserve water)
1/2 C walnuts, soaked
1/2 C almonds, soaked
1/2 C dates, soaked
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves

Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.

Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving.

Pumpkin Oatmeal Cookies (Vegan)

prep time: 15 minutes | cooking time: 32 minutes | makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins or chocolate chips

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins (or chocolate chips)

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!

Avocado is rich in magnesium that reduces risk of excess belly fat, high blood pressure, high cholesterol and high blood sugar.

Some of you might not know that you can also blend an avocado pit in your smoothie. It is packed with very good nutrients. It has the life force. It is very high Qi food! It’s also the highest in soluble fiber. This soluble fiber binds to the fat and excess cholesterol. Then we can lower cholesterol and improve heart function naturally. We can improve the blood circulation by pulling out all the fatty deposits in our circulatory system with the soluble fiber of the avocado seed. Soluble fiber is very difficult to get in our diet. Oatmeal has some, but it cannot compare with the avocado seed. Any heart disease patient must eat the avocado including the seed.

AVOCADO BANANA BERRY SMOOTHIE

Half a ripe avocado
1 to 1 1/2 frozen bananas
4 to 5 frozen or fresh strawberries
Splash of nut milk
Pinch cardamom
Pinch allspice

PEAR AVOCADO SMOOTHIE

1 large pear, chopped
1/2 cups green grapes
1/4 avocado
2 teaspoons honey
1 teaspoon lemon juice
Blend and top with chopped pecans.

If you are a fan of wheatgrass, you will love this recipe! Comes out pretty thick.

wheatgrass
1 whole avocado with a pit
blended it together
then add 3 bananas
2 large handfuls of a mango/peach frozen blend
soaked chia seeds
flax oil
water.

GREEN ENVY AVOCADO SMOOTHIE

1 avocado
2 bananas
2 cups orange juice
1 cup of strawberries (preferably fresh, but frozen will do)
1 cup of orange or strawberry sherbet
1 cup ice

GREEN GOBLIN'S POTION

1 medium or large ripe avocado
1 1/2 cup fresh pineapple
1 Tbs honey
1 1/2 cup orange juice
2 tsp lime juice (optional)
1/4 tsp coconut meat
2 ice cubes

APPLE AND AVOCADO SMOOTHIE

1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice

Combine all ingredients together in a blender like Vitamix (http://www.vitamix.com and enter 06-005636 to get free shipping) and pulse until ice is incorporated. Then puree until smooth.

AVOCADO BERRY SMOOTHIE

1 medium avocado, peeled and pitted
1 tablespoon cashews, raw
1/2 teaspoon stevia (or 1 tablespoon honey)
1 cup water
1/2 cup blueberries, frozen
6 ice cubes

Blend the avocado, cashews, stevia, water, blueberries, and ice together until smooth. Serves 1-2

This recipe is great for hot summer days. It does not have any added fats if you leave out the avocado and it makes a perfect lunch for those following a low fat raw vegan diet such as the 80 10 10 diet.

Aside from that it is quite delicious in its own right and will fuel your afternoon while allowing you to feel light and maintain your clarity.

Ingredients:

2 mangoes diced
2 cups papaya diced
1 kiwi fruit diced
1 cup tomato diced
2 tablespoons cilantro
squeeze of lime juice

Method:

Blend one mango with the lime juice to make a sauce.
Add all the other ingredients to mango sauce and mix well.

At this stage you could also choose to add some diced avocado.

Spoon into romaine lettuce leaves to make a green wrap.
Enjoy!

Found at http://rawfoodsolution.com/tropical-fruit-salsa-wraps-262.html

This is a great recipe of one delicious vegan salad. Perfect for big parties, picnics or just someone that like a little spice in their food.

Tater Hot Picnic Salad
From Sabroso! magazine

Serves 12

Ingredients:
Salad:
2 pounds small red potatoes, scrubbed and quartered (bite-size pieces)
1 t. olive oil
2 cups corn, fresh or frozen
¾ cup chopped celery
¾ cup finely chopped purple onion
¾ cup chopped red bell pepper
1 (15 oz.) can black beans, drained and rinsed
1 big jalapeno, seeded and finely chopped
1/3 cup chopped fresh cilantro

Dressing:
¼ cup olive oil
1/3 cup fresh or good quality bottled lime juice (I used a mix of both)
2 t. salt
1 t. black pepper
2 chipotle peppers, finely chopped

Directions:

Put a steamer basket in a Dutch oven with 1 inch of water. Add potatoes and bring to a boil. Reduce heat and steam for 10 to 15 minutes or until potatoes are just tender. Drain, then put into a large bowl and cool to room temperature.

Heat the olive oil in a skillet. Add corn and sauté about 5 minutes or until corn is lightly browned. Add the corn and the remaining salad ingredients to the potatoes.

In a separate bowl, whisk together the olive oil, lime juice, salt, and pepper. Stir in chipotles. Drizzle over salad, using only as much as you like. Cover and chill at least 2 hours and up to 24 hours.

Found at http://eatnvegn.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-06%3A00&updated-max=2010-01-01T00%3A00%3A00-06%3A00&max-results=41