I founded and co-lead our San Diego plant-based diet support group non-profit PlantDiego which is part of the nationwide organization, Building Healthy Communities.  Every year we hold the Gratitude Food Fest. We created many of our favorite recipes from my book (with Glen Merzer), America Goes Vegan! Everyone makes a dish to share, and we all get the recipes at the end! I developed this yummy recipe, which we served as a passed appetizer, to feature the festive all fruit-sweetened ZESTY CRANBERRY APPLESAUCE from America Goes Vegan! 

HERE ARE ALL OF THE RECIPES FROM OUR EVENT FOR YOUR HOLIDAY AND YEAR ROUND ENJOYMENT! 

CRISPY HERBED POLENTA WITH ZESTY CRANBERRY APPLE SAUCE

Recipe by Tracy Childs 

Makes about 34 bites 

3 cups water 

1 cup polenta (corn grits)

1-2 tablespoons Terry's Mix (or unground poultry seasoning, recipe below)

1 tablespoon Tracy’s REAL Foods Chicken Free Seasoning 

½ teaspoon ground poultry seasoning

½ teaspoon salt 

1. Soak the polenta with the water for an hour or more before cooking, if you can. 
2. Bring all ingredients to a boil and while stirring to avoid lumps. Continue to stir and cook 5-10 minutes to thicken and soften. 
3. While warm, pour the mixture into an 8x8 inch square baking dish. Cool for 20 minutes then chill until ready to use. 
4. Preheat the oven to 425. 
5. Slice into 1.5 inch squares and place them on a parchment-lined baking tray, separated for even baking. 
6. Bake for 10-15 minutes. Remove to a plate and top each bite with about 1 teaspoon Zesty Cranberry Applesauce 

TERRY’S FAVORITE HERB BLEND 

3  Tablespoons dried rosemary

2 Tablespoons + 2 teaspoons dried sage

2 Tablespoons + 2 teaspoons thyme 

1 teaspoon black pepper  

Stir the ingredients together and store in a tightly sealed container. 

ZESTY CRANBERRY APPLE SAUCE

Makes 2 cups (8 small servings)

This processed sugar-free sauce makes use of apples & dates as the predominant sweetener. It makes a beautiful homemade, antioxidant-packed addition to your holiday dinner table.

 (RECIPE FROM AMERICA GOES VEGAN! BY TRACY CHILDS and GLEN MERZER)

INGREDIENTS

2 medium sweet (like Fuji) apples, finely chopped or roughly grated (2 1/2 cups)

1/2 cup cranberries (frozen cranberries work well!)

1 large orange zested and juiced

1/2 cinnamon stick (or 1/4 teaspoon cinnamon)

¼ cup finely chopped dates

¼ cup raisins

METHOD

1. Combine apples, orange juice and zest, cranberries, orange juice, cinnamon stick, dates and raisins in a saucepan and bring to a simmer over medium-low heat.
2. Cover and cook on low for 15 minutes. Uncover, stir well and continue cooking, uncovered, until cranberry skins pop and mixture is thickened slightly, about 5 minutes.  
3. Serve warm or chilled. 

CHEF’S NOTE:

1. I like to pulse chop this cooled mixture in the food processor to use as a topping.
2. If you’d like to include more cranberries and less apples with a sweet result, you can add more chopped dates and raisins to counteract the tartness of cranberries.
3. You can also use dried cranberries, if you can’t find fresh or frozen ones. Be sure to soak off the excess sugar and oil first with a hot water bath, then drain and rinse the cranberries before adding them.