The secret recipe for plant based vegan burgers

Chef David Lee, Planta

Ha ha ha. Ho ho ho. How was your Christmas?

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.


Recommended Reading

Why Planta Chef David Lee takes a non-vegan approach to plant-based eating,” CBC | May 24, 2019


Merry Christmas from Patsy 2019

10 Vegan Meat Dishes Artwork.

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.

Love y’all,

P.S. Oh my stars. Almost forgot about the champagne for New Year’s.


Dom Pérignon
Moët & Chandon
Champagne Lanson
Perrier-Jouët (excluding Grand Brut)
Taittinger Brut Réserve
Veuve Clicquot Brut Champagne
Cattier Brut Champagne

Oh, and next week I have a post scheduled for you — the secret recipe for plant based vegan burgers. We gotta leave nothing to chance, and have you all fixed up!

Healthy Potato Carrot Tomato Soup by The Vegan 8

Vegan 8 Potato Carrot Tomato Soup featured image.

Greetings everyone from Patsy.

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.

• red onion
• garlic
• gold potatoes
• carrots
• regular paprika
• ground coriander
• fire-roasted tomatoes
• chili pepper sauce

Rotel and Hunt’s both sell canned fire-roasted tomatoes. Target, Walmart and Kroger’s stock them among others.

Get the recipe at The Vegan 8 website here »

Here’s her Instagram post.

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.

Here’s the recipe link again.

By the way, if you wonder what beers are vegan, check out this list.

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.

I am boogey-ing on out of here for now.

Love, Patsy.


Toasting your nuts

Okay, yes it’s me. I’m back. Just got a message asking me the best way to toast your nuts.

It’s oven roasting for me. You can do it in the microwave but . . . not my preferred method but doesn’t mean it doesn’t work.

Toasting your nuts.
How to Toast Nuts in the Oven


  1. Preheat your oven to 400 degrees.
  2. Spread your nuts in a single layer on an ungreased cookie sheet.
  3. Place the cookie sheet in your preheated oven and toast for five to ten minutes until they are golden brown. Roasting time varies depending on size so keep an eye on them.

Toasting your nuts gives them a super rich flavor. Since nuts have lots of natural oil, you do not need to add oil for toasting.


  • Taste your nuts before toasting to make sure they are still fresh.
  • I like to toss them around every couple of minutes with a wooden spoon or spatula so they bake nice and even.
  • Larger nuts will usually take the full 10 minutes. Smaller nuts will toast faster.
  • Do not toast different types of nuts together unless they are pretty much the same size.
  • Toast your nuts only until they start to turn a golden color. If they get anything other than light brown, believe me they will not taste good.

By the way, warmed nuts are easier to chop. Oh, and you don’t need to line your baking sheet with parchment paper. Make sure you have a nice clean baking sheet for this though (smile).

Now you know how to toast your nuts, how about these?

Pan Spiced Candied Nuts (by Minimalist Baker)

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.

Look at this. How about these for a hostess gift.

Toasted Pumpkin Spice Pecans (Flavour and Savour)

Pumpkin spice roasted pecans.
Pumpkin spice roasted pecans. Stored in an airtight container, these spiced pecans will last up to a month. You can also freeze them for up to 3 months.


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.

See y’all next week. L♥ve, P♥sty.