• Medium Potatoes (1 per person plus one)

• 1 tbsp Earth Balance per potato

• Glug of unsweetened plant-milk

• Salt and black pepper

• Optional: chives, etc.

Peel, rinse, and cut up potatoes in smaller, even-sized pieces.

Put in saucepan and cover with lightly salted water. Boil until tender then about 5 more minutes.

Drain water and put potatoes back in saucepan, let water evaporate. Add Earth Balance, cover, and let butter melt. Mash potatoes. Add plant-milk and whip until desired texture.

• 1 yellow onion diced

• 2 cups chopped celery (about 6 stalks)

• Grated carrots

• 2 tart apples cored and chopped

• 2 (12 oz) bags Pepperidge Farm Unseasoned Cubed Stuffing

• 1 1/2 teaspoons dried rosemary

• 1 teaspoon dried nutmeg

• 2 1/2 teaspoons dried ground sage

• 1 1/2 teaspoons dried thyme

• 1 1/2 teaspoons salt

• 1 teaspoon ground black pepper

• 2 sticks (1 cup) unsalted Earth Balance butter, melted

• 2 cups vegetable broth

In large bowl, mix from onion through black pepper.

Pour melted butter and veggie broth over the stuffing, and mix again.

Spray crockpot and pour in stuffing (will be full!).

Cook on low 4 hours. Re-season at end if necessary.

• 2 cups fresh cranberries

• 1/2 cup pure maple syrup

• 1/2 cup water

• 1/4 cup fresh orange juice

• 1 tsp finely grated orange zest

Mix all ingredients in a small saucepan. Cover and bring to a boil. Once boiling, uncover and let simmer for 15 minutes. Bring to room temperature, and serve.