In a blender add all the Pesto ingredients:

2 cups firmly packed fresh basil

2 cloves garlic

Juice of 1 organic lemon 

1 tablespoon lemon zest

Crushed red pepper to taste

2/3 cups olive oil

1 cup mixed raw walnuts, pecans and pumpkin seeds

3 tablespoons organic Nutritional Yeast

Blend in a blender until smooth

1 white onion, chopped (I used a sweet vidalia onion)

4 tablespoons of organic vegan butter

2 tablespoons organic olive oil

10 Organic Baby Bellas, chopped 

3 cloves, organic garlic, chopped fine

2 tablespoons gluten-free organic Tamari (San-J. 

24 oz. Organic vegetable broth

In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside. 

Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough. 

2 bags fresh organic cranberries (washed)

8 oz organic orange juice 

Zest of 1 organic orange 

2 cinnamon sticks

1 teaspoon cinnamon 

1 tablespoon Simply Organic vanilla 

1 organic vanilla bean

1/2 cut Grand Marnier

1 and a half jars of Orange Marmalade (St. Dal Four)

1/2 cup organic maple syrup 

In a saucepan add all the ingredients. Bring to boil, turn down and simmer until most of the cranberries burst. Try and make a day ahead for the best flavor. 

One organic red pepper, chopped into small pieces

One cup of water

3 teaspoons organic tapioca flour

1/4 cup organic ketchup

1/4 cup organic date sugar

3 tbs. organic apple cider vinegar 

1 tbs organic wheat free soy sauce 

In a little bowl mix 3 tsp. tapioca flour and 3 tsp water. Set aside. 

In a pot add all the ingredients except the bowl of mixed tapioca flour. 

On low heat cook the pepper slightly, then bring to boil and add the tapioca flour to thicken.