Overnight oats plus mushroomy dinner goodness

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot, by Vegan Richa.

Woo hoooo, I am feeling raggedy today. What a week. Has yours been crazy too? I thought September was harsh, but now we are getting into October I don’t seeing it lightening up on us all. And you KNOW what’s around the corner . . . !

I love these recipes because they are yummy, fun and easy to make. Anybody can do these. While you are at it, make bunches for a quick grab and go. We all want that right? Here’s a video. Make sure you turn your sound down or you’ll get blared at. Wink!

If you can’t do oats, then do these with quinoa. Ya’ll know what that is right? I especially love quinoa, chopped dates and toasted walnuts, using vanilla vegan yoghurt. Yes ma’am.

Let’s see. What else was there? Oh, yeah. I got out my Insta Pot and I am making this. It’s overcast and in the 50’s and probably only reach the 60s. So it’s the right time!

Yes, that’s cauliflower mashed potatoes. Yummmmmm! Go here to read the recipe.


Mushroom Bourguignon:

  • 2 tsp oil
  • 1/2 (0.5 ) medium onion chopped
  • 4 cloves of garlic finely chopped
  • 10 oz (8 oz) sliced mushrooms mixed or white or cremini
  • 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
  • 3/4 cup (75 g) chopped carrots
  • 1 cup (101 g) chopped celery
  • 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
  • 2 tsp tomato paste
  • 1/2 cup (125 ml) water or broth
  • 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
  • 1 cup (30 g) of spinach or greens

Potato Mash:

  • 1 large potato cubed small
  • 1 cup (100 g) cauliflower florets (heaping cup)
  • 1 tbsp olive oil
  • 2 to 4 tbsp non dairy milk
  • 1/4 tsp (0.25 tsp) each salt garlic powder
  • black pepper to taste


I’m liking the Youtube videos better on my laptop than Insta; but loving Insta on my phone. I’ve got a little stand for it so I can watch and cook or bake recipes.

Some of ya’ll been writing about pumpkin recipes. Sorry I haven’t posted on that yet. I-m a-gonna . . . .  as they say around here. Smile!

Two tempting Vegan Richa recipes for Fall

Richa Hingle of Vegan Richa.

Hey horse loving vegans. I’m back with two recipes: Vegan Pumpkin Oatmeal (kid friendly); and Vegan Smashed Potatoes with Chimichurri.

Boy we are having an active Friday aren’t we? We’ve been so, so busy, but having a bit of a breather today and able to post a few more things here on TH. Oh, and I will be back again with a special story. Probably tomorrow.

Here’s why I’m here today. I’ve got a couple of Vegan Richa recipes I had to share with you. I am posting the Insta video version and then I’ve got links to the full recipe just below them so you can check out the ingredients and stuff. Take a look.

Vegan Pumpkin Oatmeal

Check out the full recipe here » »

If you don’t have any pumpkin around or not a fan of it, she has a banana version of this recipe. It is also deluxe and kids love, love, love it.

Cooked up some of these potatoes last night and these will be joining our regular repertoire (Did I spell that right? SMILE. I can barely say it without lisping, never mind type it!). Chimichurri is pesto and these are not your everyday smashed potatoes!

Smashed Potatoes with Chimichurri

See the recipe here for ingredients etc. » »

Okay. That’s it right now, but you are sure to enjoy both of these. The crispy vegan smashed potatoes are so easy to make and make a great side or appetizer. I am always looking for something different for a side aren’t you?

Before my husband went full vegan just a couple of months ago or so, he said eating vegan was nothing but eating a bunch of sides. Isn’t it wonderful to have a comedian for a husband? Ah, he’s doing great though.

Oh, speaking of the husband, one of the extra added reasons I love Richa Hingle so much is he has always loved everything I cooked by her. No big old long face. No heavy sighing at the table. You can read about our mixed vegan culinary marriage here.

Love y’all bunches. Happy October from all of us to all of you.


P.S. Is anyone interested in recipes for vegan goodies to hand out to Trick or Treaters? Let me know in comments. Hugs.

The Vegan 8 Vanilla Cupcakes

Vegan 8 Vanilla Cupcakes by Brandi Doming.

My most favourite vegan chef is Richa Hingle, known to the world as Vegan Richa. Hot on her heels is another tremendous vegan chef, Brandi Doming, or The Vegan 8 (the 8 representing that her recipes contain 8 ingredients or less).

I discovered The Vegan 8 on Instagram and fell in love with Doming’s baked goods — me being the obsessed baker that I am. I would rather bake than cook any day. Truly my great love besides family and animals is baking.

Today I want to feature a cupcake recipe that is particularly dear to my heart. It’s a vanilla cupcake recipe made with rice flour and no oil. This is melt in your mouth vegan heaven.

Here’s what it looks like on Instagram. I list the ingredients just below that. There are some ingredients that are not likely to be on your shelf, vegan or not, so I am putting Amazon links to them.

Vegan 8 Vanilla Cupcakes

View this post on Instagram

I have a friend's birthday 🎉this weekend and thought I'd share what I'm making…these BEST WHITE VANILLA CUPCAKES! I enjoy baking for others immensely. I have been baking since I was a kid and it’s a way I like to express my love and appreciation for people I care about. ❤️ If you are looking for the absolute best cupcakes you ever sunk your teeth into, these are IT my friends. ALL 5 ⭐️ star reviews on the blog. (See readers remakes and reviews in my stories!) You can see just how light, fluffy and cloud-like that texture is! This was one of my most tested recipes of all-time for that TRUE cupcake texture. Cupcakes should be light, soft, tender and FLUFFY. I am very picky and don’t want my cupcake to be dense and wet looking or tasting. This can happen often with vegan baking, especially gluten-free, but I cracked the code on these babies and they are light as air. They are both GLUTEN-FREE & OIL-FREE (there is a cake flour version noted though if you aren't gluten-free), but you'd never in a million years guess it. Link to recipe in profile! https://thevegan8.com/vegan-gluten-free-vanilla-cupcakes/ #bakersofinstagram #vegancupcakes #vanillacupcakes #veganbaking #veganbaker

A post shared by Brandi Doming (@thevegan8) on


Buttercream Frosting

» Go here for Directions

(Don’t worry about clicking the link above. This site is totally cool. It’s not one of those that bombards you with pop ups and ads jumping up and down so you can barely scroll or read anything. Hate ’em!)

These are the dreamiest cupcakes ever. They are wonderful for bridal showers, baby showers, christenings and more.

If it helps regarding keeping some non standard ingredients around, I do a monthly order on Amazon for things I don’t find easily in neighborhood grocery stores. I get items that can stay good on the shelf for a decent amount of time.

Shop The Vegan 8 and Vegan Richa Cookbooks

Last but certainly not least is The Vegan 8 Cookbook. You will not try to make one recipe, get frustrated and put it on a shelf to collect dust.


Vegan Richa's Everyday Kitchen cookbook.
Buy It Now! At Amazon.com.

Bye for now dear ones. See you again real soon with some harvest inspired recipes. It’s almost that time. Hooray!

Love y’all bunches. Patsy.

Updated 3:31 pm

Brownie Bombs by Chocolate Covered Katie

Brownie Bombs by Chocolate Covered Katie.

Hey there my great friends at Tuesday’s Horse and The Horse Fund.

You are either going to love me or hate me for bringing this chocolate sensation that’s easy to make in a food processor, only 4 ingredients, vegan, keto, no bake, and as Chocolate Covered Katie says, “super impossible to stop eating!”

My daughter is having a sleepover with 4 other girls and they have already made a batch, eaten them and working on the next batch.


1 cup nut butter of choice, or allergy friendly
2/3 cup cocoa powder
4-5 tbsp sweetener of choice, or as desired
1/4 tsp salt
optional 2 tbsp coconut oil

Okay, before you get excited and think I have thrown something exotic at you with the nut butter thing — it’s not some specialist thing. It’s any “butter” made with “nuts”. For example:

“The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters.” says Wikipedia (they explain it better).

See! So you should have everything you need in the house or easy to grab. My girls used some almond butter I made first time around, but are making their next batch of delights with peanut butter. From all the squeals I hear they must be finished.


Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you’ve added melted chocolate or coconut oil, refrigerate just until the dough is firm enough to scoop into balls with a mini cookie scoop.

Don’t you just love me for this?


You’ve gotta get the Chocolate Covered Katie cookbook. Came out in 2015. Has a perfect five star rating on Amazon.com. There’s a reason. One of my all-time favorites and go to for chocolate!

Chocolate Covered Katie Cookbook. Click to buy at Amazon.com.
Click to Shop at Amazon.com.

Bye for now. Oh, before I go, I am going post some horse treat recipes. There’s a really special reason that I am so in love with for us doing it. Stick with us.

Later, my veganators!

Updated at 5.08 am 9/9