. Since Neil is heading north to New Brunswick next week we won’t be having vegan Thanksgiving so we enjoyed it yesterday with two of my girlfriends, Monica and Laura. After we shared vegan Thanksgiving we spent the remainder of the afternoon in the kitchen baking cookies from Cookies Invade Your Cookie Jar.
Already to bake!
We made the Blackstrap Gingersnaps first; I received a sample NuNuaturals NuStevia Baking Blend and we decided to try it out with these cookies instead of sugar.
Look mom greasy hands!
City Girl Snickerdoodles
Peanut Butter Chocolate Pillows
All of these cookies enjoyed with a nice cup of Boulevards Organics Dairy-Free Hot Chocolate
We also made some Lazy Samoas (not photographed) which were delicious and just like the caramel delights I enjoyed as a girl scout. The girls and I really loved this cookbook and found that all the recipes were fun and yet easy. A few things we really loved were that all the cookies were baked at 350F and that all took 8min to 12min which was great especially when baking 4 different kinds. I really loved all the cookies I have to say it’s a toss up between the Chocolate PB and the Snickerdoodles for my favorite.
At the beginning of the week I was reading Sarah’s blog from SeeSarahEat and was inspired by her post on Green Monsters. Now I had very little knowledge as to what exactly this at first but after some searching I found the Green Monsters Movement website .
This morning I made hubby and I our own Green Monsters:
1 cup oat milk
1 sliced frozen banana
3 cups spinach
Place in a blender. Blend until smooth.
I know it seems lately that I have been lacking in the food/recipe post and I am sorry! I have been working on recipes from a number of cookbooks as well as testing recipes for Happy Herbivore’s upcoming cookbook. I will be posting some more cookbook reviews including pictures of various dishes and well be having 2 cookbook giveaways – one of them a raw recipe book! So look for these in the upcoming weeks.
This Thanksgiving rather than eating a turkey why not adopt one? You can do so through Farm Sanctuary’s Adopt-A-Turkey Project.
We adopted Gideon!
For dinner last night I made kasha (buckwheat groats) for the first time and served with steamed broccoli, sautéed summer squash and a butternut squash & red lentil dahl. I am now in love with kasha it is so good. It is also great because it is so quick to make only takes about 15 min. My parents came over and they enjoyed the meal and I can’t wait to make it again.
Serves 6 to 8
• 3 tablespoons Earth Balance
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups buckwheat groats (also known as kasha)
• 3 cups vegetable stock
• Coarse salt and freshly ground pepper
1. In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Add groats to skillet, and increase the heat to high and cook about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 10-15 minutes.
Recipe for Butternut squash and red lentil dahl
□ 1 can of organic butternut squash
□ 1 and ½ cups red lentils, rinsed and checked over
□ 1 inch piece of fresh ginger, peeled
□ 1T ground cumin
□ 1 tsp turmeric
□ A small stick of cinnamon
□ 4 cups hot vegetable stock
□ 2 red onions, thinly sliced
□ 2-3 T olive oil
□ 2 cloves of garlic, thinly sliced
□ 1T chili flakes
□ 2 t lemon juice
□ ¼ cup sour supreme
□ 2T chili sauce
Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.
Simmer on a low heat for about 30 minutes, stirring occasionally.
Meanwhile heat the olive oil in a frying pan and add the onions. Cook the onions on a med-low until golden and caramelized.
Once the lentils have absorbed all of the water remove the cinnamon stick and discard.
Stir the squash, sour supreme, chili sauce and lemon juice into the lentils and simmer on low for 10 min
Add the garlic and chili flakes to the onions and cook on a low heat for another 10 minutes. Add the onion mixture to the dahl, reserving some for garnish.