1. I had this pretty little plate of carrots, apples, beets, and dried cranberry cooked in apple cider for breakfast this morning. Really though, it can be eaten whenever, and makes great use of leftover vegetables from Thanksgiving. 10 baby carrots, about two handfuls, either left whole or diced 1 small apple, diced 3 small beets, previously cooked and peeled, about 1.5 cups, diced (i used canned whole beets to make it easier on myself) cinnamon, turmeric, salt, sugar apple cider and olive oil dried cranberries and walnuts (optional) toss all the carrot, apple, and beet into a sauté pan on medium heat, then pour in enough apple cider to cover the bottom of the pan and then some. cook until the cider has been absorbed into the veg, and they’ve been softened a bit. once they’re soft and the cider’s gone, pour in about a tbsp of olive oil along with a dusting of cinnamon & turmeric and a heaping pinch each of the salt and sugar. add more to taste as you go. toss in the walnuts & cranberry if you like, then turn the heat up to high and stir everything together, letting the edges crisp, about 10 minutes on the pan. serve hot with some leftover field roast and/or mashed potatoes. it would also be great in a tofu scramble! this recipe makes enough for 2-3 servings.
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    I had this pretty little plate of carrots, apples, beets, and dried cranberry cooked in apple cider for breakfast this morning. Really though, it can be eaten whenever, and makes great use of leftover vegetables from Thanksgiving.

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    November 26, 2012
  2. we’ve been prepping all of the foods that will be gracing the thanksgiving table early this year, as we’re traveling hours to a relative’s house. a lot of you have been asking what we’re eating for thanksgiving, so here’s the basic menu! hopefully it’ll give you fellow vegans/vegetarians some ideas for your own thanksgiving meal.for snacking throughout the day // shredded cooked brussels sprouts with toasted chopped walnuts, dried cranberry, and orange zest, tossed in olive oil, balsamic vinegar, and sea salt (served hot but just as good at room temperature later on!)main course // oven roasted cauliflower, carrots (pictured!), sweet potato, fingerling potatoes, brussels sprouts (use the small ones and you won’t have to chop them up!), and mushrooms (toss in olive oil, sea salt, and pepper and roast until toasty golden brown - very simple to put together) mini pot pies with cornbread biscuit topping, filled with rosemary seitan, jerusalem artichoke, butternut squash, potato, and mushroom gravysides // the standard mashed potatoes, roasted corn, and cranberry saucedessert // booze-glazed citrus bread (a secret family recipe that we might show you later) and pumpkin cheezecake sorry we don’t have pictures yet, but i really don’t want to make all of that twice! if you click through the links, it’ll take you to a similar recipe to what we’ll be making. the place we’re eating isn’t vegan friendly (sort of the opposite) so we need to bring as much of our own foods as possible. if it’s anything like the last time i ate there, though, our desserts will be the first to go. ;) hope you all have a great thanksgiving!
    High Res

    we’ve been prepping all of the foods that will be gracing the thanksgiving table early this year, as we’re traveling hours to a relative’s house. a lot of you have been asking what we’re eating for thanksgiving, so here’s the basic menu! hopefully it’ll give you fellow vegans/vegetarians some ideas for your own thanksgiving meal.

    for snacking throughout the day // shredded cooked brussels sprouts with toasted chopped walnuts, dried cranberry, and orange zest, tossed in olive oil, balsamic vinegar, and sea salt (served hot but just as good at room temperature later on!)

    main course // oven roasted cauliflower, carrots (pictured!), sweet potato, fingerling potatoes, brussels sprouts (use the small ones and you won’t have to chop them up!), and mushrooms (toss in olive oil, sea salt, and pepper and roast until toasty golden brown - very simple to put together)

    mini pot pies with cornbread biscuit topping, filled with rosemary seitan, jerusalem artichoke, butternut squash, potato, and mushroom gravy

    sides // the standard mashed potatoes, roasted corn, and cranberry sauce

    dessert // booze-glazed citrus bread (a secret family recipe that we might show you later) and pumpkin cheezecake

    sorry we don’t have pictures yet, but i really don’t want to make all of that twice! if you click through the links, it’ll take you to a similar recipe to what we’ll be making. the place we’re eating isn’t vegan friendly (sort of the opposite) so we need to bring as much of our own foods as possible. if it’s anything like the last time i ate there, though, our desserts will be the first to go. ;) hope you all have a great thanksgiving!

    November 18, 2012
  3. I like to think of this as a “better than nutella” hot chocolate. It’s incredibly rich, decadent, and will be sure to impress at a big wintery breakfast. And even if you don’t like hot chocolate (what?) you can use the basic hazelnut milk to add to granola or coffee. Try it out! :) 2 cups hazelnuts water 1/4 cup sugar (i use sugar in the raw) 1 cup chocolate chips/minced chocolate chunks 2 tbsp dutch-processed cocoa powder heaping pinch sea salt dash nutmeg & cinnamonpour the hazelnuts into a shallow pan, then heat on medium-high until the nuts are golden and fragrant. make sure to shake the pan to keep them from burning. put the toasted nuts in a blender, then cover with water. blend and continue to add water until you get a milk-like consistency. (should be about 6-8 cups of water total, depending on your blender.) pour the milk into a pot that’s lined with cheesecloth or a nut milk/sprouting bag. (if you can recall our almond milk post, they’re identical processes.) let the milk sieve through the cloth, squeezing out as much as you can until there’s just dry pulp in the bag. put the pot on medium heat and add in the rest of your ingredients, stirring until everything has melted into the milk - about 5-10 minutes. add more spices as you see fit before serving. serve hot to 4-6 people, depending on how big your mugs are. :)
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    I like to think of this as a “better than nutella” hot chocolate. It’s incredibly rich, decadent, and will be sure to impress at a big wintery breakfast. And even if you don’t like hot chocolate (what?) you can use the basic hazelnut milk to add to granola or coffee. Try it out! :)

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    November 15, 2012