I am a red headed girl with lots of Irish roots. I got transplanted to Houston, Texas a few years back and though I may get a bit wilted I don't get fried. Love horses. Just love them. Oh, and helping out where and when I can to help them.
Told you I would have something special for you this week. Here it is. Another super cool video, this time on one of the great American staples: how to make the most delicious vegan burgers ever with Chef David Lee. DUDE!
Isn’t that making you feel crazy or what? Enjoy y’all.
Hey my Vegan gang. I have a truly wonderful treat for you. I love this guy and the way he cooks and presents it.
If you are thinking about a meat free diet starting with the New Year coming up, or going all the way and going totally vegan, take a look at this. Or perhaps you are a vegan of many years and looking for some fresh inspiration. This video is the place.
Hope you enjoyed it and are getting inspired to try some of these.
Remember. Instead of thinking about what you are giving up, think about what you are gaining — a whole new world of taste sensations, plus blessing everyone around you, the animals, the planet . . . and yourself of course. Everyone. Everything. Yes ma’am!
A very Merry Christmas. See you in the New Year. If you have any questions or suggestions, please leave them in comments.
P.S. Oh my stars. Almost forgot about the champagne for New Year’s.
This deliciously filling soup by The Vegan 8 is just what the doctor ordered for the cold weather coming up or already arrived. And it gives us a tasty break between the cooking marathon that is Thanksgiving and Christmas.
The lady behind The Vegan 8 calls her cooking site that because it’s vegan and her recipes have only 8 ingredients.
Her Instagram post on this highly recommended soup recipe is coming up, but first, here’s a look at what goes in it.
Some people think it’s too hot — burns your mouth, makes your sinuses run — others find it is just the right amount of heat. My husband thinks it’s just right and my daughter and I think it’s a bit hot. So I cook it for us girls without all that heat, and let my husband add the chili pepper sauce to his taste. He helps put out the fire with an ice cold beer.
We love chilis and stews and soups at our house. Or anything “one pot”. How about you?
I will be back, don’t know when yet, with some Christmas ideas plus links to previous Christmas posts here on Tuesday’s Horse that have gotten the best reviews. Let me know what you need some inspiration on.
1 cup raw pecans
1 cup raw walnuts
1 1/2 Tbsp melted coconut oil or olive oil
2 Tbsp coconut sugar (plus more for topping)
1 tsp ground cinnamon
1 healthy pinch cayenne pepper
1 pinch ground nutmeg
1/4 tsp sea salt
2 Tbsp maple syrup (divided)
Preheat oven to 350 degrees F (176 C).
Add pecans and walnuts to a bare baking sheet and top with oil, coconut sugar (regular sugar will not do), cinnamon, cayenne, nutmeg, salt, and 1 Tbsp of the maple syrup. Toss them around with a wooden spoon to coat.
Bake for a total of 12-15 minutes, or until golden brown and fragrant. Toss or stir about halfway through. Keep an eye on them so you do not over brown them.
Then remove from oven and immediately drizzle with remaining 1 Tbsp of maple syrup. You can also add a little more salt, cinnamon, and coconut sugar to coat. Stir them around to make sure they are coated evenly.
They make a lovely gift. Put them in a festive jar such as a Mason jar and decorate it.
2 cups pecan halves raw
2 tbsp coconut oil
1 tbsp Pumpkin Pie Spice
1/2 tsp sea salt
2 tbsp maple syrup
Make your own pumpkin pie spice. Combine . . . .
3 tbsp cinnamon
2 tbsp ground ginger
2 tbsp ground nutmeg
1.5 tbsp ground allspice
1.5 tbsp ground cloves
Preheat oven to 325 degrees. Add pecans to a large bowl. Add coconut oil and toss or stir gently to coat. Combine pumpkin spice with salt, add and repeat. Pour in the maple syrup and stir gently to coat.
Spread the mixture evenly on a baking sheet and bake for 10 – 15 minutes, turning half way through. Watch carefully so they do not burn. Note: They will continue to brown after you remove them from the oven.
Let cool before serving or storing in an airtight container.