The Christmas season is about family, friends and fellowship. It’s also about food — from grand feasts of turkey and stuffing to boundless snacks stretching our belts.
In the spirit of the holidays, the Tri-City News recently asked some of the people you read about to share their favourite must-try recipes.
I love this recipe because it is simple to make, but the flavours are so delicious.
I decided to become vegan three years ago, and this was one of the first holiday dishes I made for my "main," but as a side for my family’s turkey dinner.
The bright orange and red colours look so festive, and they keep well as leftovers too.
Ingredients
- Four (4) medium yams
- ½ cup dried unsweetened cranberries
- ½ cup chopped pecans
Cranberry relish
- Bag of fresh cranberries, approx. 350 grams
- Zest and fruit of two navel oranges
- ¼ cup pitted dates, preferably Medjool
Directions
Preheat oven to 425°F
Put on your rainbow unicorn apron, because you’re hoping for a miracle.
Wash and poke yams with a fork. Do not peel. Bake on a foil lined baking sheet until tender.
While yams are baking, combine the Cranberry Relish ingredients (fresh cranberries, orange zest, orange fruit, and chopped, pitted medjool dates) in a food processor. Blend until a chunky texture is reached.
Once yams are done, let them cool slightly. Reduce oven to 350 for later. Cut yams in half lengthwise.
Scoop middles from each yam half into a bowl, leaving about a ¼-inch thick border, so that it can still stand and be filled.
Mash the scooped yam, adding ½ cup (or more as desired) of the cranberry relish and dried cranberries. Mix well.
Scoop mixture into yam shells.
Sprinkle each with chopped pecans.
Bake in a 350°F oven for 30 minutes or until heated through.
Freeze or refrigerate the remaining cranberry orange relish — goes great with turkey, oatmeal, or in smoothies.
Leslie Courchesne is the CEO of the Tri-Cities Chamber of Commerce (TCCC), which oversees busines affairs in Coquitlam, Port Coquitlam and Port Moody.
