Wednesday, November 22, 2017

New for Thanksgiving.........

I have found so many vegan/vegetarian recipes for the holidays, I could not decide where to start but then I found this stuffing, mashed potato, and gravy combo, and it spoke to me........Swoon!  I mean what is not to like about stuffing and potatoes with gravy on top?
Head over to The Colorful Kitchen blog to find this one.

Here is whatcha need:

8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer 
2½ -3 cups vegetable broth
oil for greasing muffin tin
Here is whatcha do:
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.
I also decided to cut out the standard green bean casserole and try green bean almondine, fancy way to say green beans with almonds.
Most of the recipes were generally the same so I am using this one from   Beyond the Chicken Coop blog.

Here is whatcha need:
1 pound fresh green beans washed and trimmed
1/4 cup butter
1/2 cup sliced almonds
2-3 cloves garlic minced
1/2 lemon
salt and pepper

Here is whatcha do:
Cook beans for 2 minutes in boiling water. Water should be at a rolling boil before you add beans.
Drain beans in a colander and then cool in a bowl of cold water. Once cooled drain beans again. Remove all excess water from beans.
In a large saute pan, melt butter. Once melted add almonds.
Cook over low heat until slightly browned. 3-4 minutes. Remove almonds.
In same pan add garlic and beans.
Let cook until beans are heated through.
Add almonds. Stir.
Turn off heat, squeeze 1/2 lemon over top.
Add salt and pepper to taste.
Serve immediately

Cannot wait!

Friday, November 17, 2017

And this just happened..........

So we are driving down the road tonight listening to music and being fabulous as usual when the radio station decided to randomly give away tickets for the Awolnation concert coming up.  We had three phones frantically dialing the number to win but you know no one ever wins radio giveaways but why not try.  Good thing we did.....A16 got through and won the tickets which is insane because I just posted about this concert here, and she said that is what she wanted for Christmas...What????

There was a small problem.  She has been a little sick and has completely lost her voice so I had to do all the talking which was fine.  We were so excited!  I think I may have been more excited than both of the girls and the poor DJ's ears were probably hurting after the phone call.  I finished talking to the radio host and hung up and within 10 seconds, the whole conversation was on the radio.....Ha!!  Their friends texted to say they heard "your mom" on the radio.  So excited she won, cannot wait to go see Awolnation.  They are going to be great!

Thanks for horsing around with me. You really never know what you will get when you read my blog so thanks for stopping by.