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.
We kick the Christmas season off drinking eggnog while decorating the Christmas tree. From then on I always keep fresh batches in the fridge for guests dropping in along the way serving it in my vast collection of Santa mugs. So festive. So cheerful and fun.
If I am going to make a boozy version, I add the bourbon last, then leave it sit in the fridge and least overnight once. The eggnog absorbs the bourbon so it flavors it and doesn’t overwhelm it. It makes it smooth and so, so good.
US Customary – Metric EGGNOG
3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
1 14-oz can full-fat coconut milk (use light for lighter eggnog)
4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
1/2 tsp ground cinnamon, plus more to taste
1/4 tsp ground nutmeg, plus more to taste
1 tsp pure vanilla extract
1/8 tsp ground cardamom (optional)
FOR SERVING optional
1 ounce bourbon (per 8-ounce serving)
Coconut whipped cream
Cinnamon or nutmeg
We add a sprinkle of nutmeg to ours and go without the whipped cream. Every household is different. No matter what you choose, it’s delicious and oh, so Christmas-sy!
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.