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.
I feel like Thanksgiving has come and gone without me. Does it feel like that to you? To top it off my daughter begged me to put up the Christmas tree so we did. So next week we will be having our Thanksgiving feast under the mistletoe. For some odd reason it has become a tradition to hang mistletoe from the chandelier (such as it is) over our dining room table. Is that to avoid any attempt at being kissed I wonder, because you’d have to get on the table to participate. No thanks! I’ll take mine on the ground.
So . . . Christmas baking, not pumpkin pie baking, is now front and center in my mind. Dang I can’t help it. And there’s few things I love better at Christmas than mincemeat pies. I could eat a bag of them. But cupcakes? Genius.
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.
Hello dear ones. Thanksgiving is not Thanksgiving at our house without homemade fruit salad. It is something I look so forward to.
I love cranberries and decided to add them this year to our family recipe, but somehow it didn’t taste the way I expected when I did a test run. So I thought, okay, find a recipe that you know works. I found one at Monkey and Me Kitchen Adventures.
Cranberry Fruit Salad
1 – [ 16 oz. package ] frozen cranberries (or fresh)
1 cup water
½ cup organic maple syrup (+/-) *
1 teaspoon allspice *
2 teaspoons cinnamon *
¼ teaspoon clove *
1 gala apple, peeled, chopped into small pieces (or similarly flavored apple) *
1 cup (+/-) mandarin oranges, fresh or canned – liquid drained (no sugar added) *
1 cup (+/-) pineapple tidbits, fresh or canned – liquid drained (no sugar added) *
1 cup (+/-) walnuts, toasted and chopped
Alternative Ingredients: Pecans, toasted and chopped (in place of walnuts) Pear, peeled, chopped into small pieces (in place of the apple)
Go here for how to put the whole thing together. Please note: You will have to scroll for a very long time before you get to the recipe, so don’t give up. It’s there. The site is monetized but not to the degree I bailed out like I usually do. Over monetized sites make me feel crazy, as you know.
I am serving this cranberry fruit salad along with my Granny’s traditional fruit salad which has coconut and mini marshmallows. Yummmm! I get my vegan marshmallows at Dandies, a super company. Thrive Market has them. You can get them on Amazon too. Stock up cause there’s loads you can do with them.
Why’s Thankgiving so late?
Does it seem to you like Thanksgiving should be this week? I was wondering about it and did a little search to find out if it’s just me, or if there’s something up that passed me by. I found an article by Country Living, Here’s Why Thanksgiving Is So Late This Year.
Country Living says:
“As it turns out, there’s a reason the holiday is arriving a little on the tardier side—and it’s downright historic. In fact, the story dates all the way back to 1939 when Franklin Roosevelt decided to shake up the tradition a bit in the name of capitalism.
“Thanksgiving had been celebrated on the last Thursday of the month since the time of Abraham Lincoln. But, according to TIME, during 1939, the calendar had been unusual, as the month started on a Wednesday, so there were five Thursdays as opposed to four.
“To restore some order, Roosevelt moved the national holiday to the second-to-last Thursday of the month (a change that many were unhappy with). Instead of focusing on the negative, Roosevelt attempted to justify his decision with a pro-shopping response: merchants would now have a holiday further from Christmas to allow for more shopping time. In a way, this birthed the consumer craze known as Black Friday nearly 80 years ago.
“The following year (1940), the change stuck as the second-to-last Thursday (Nov. 21) was declared the official Thanksgiving Day. In 1941, he reportedly admitted that the switch was a mistake, but because the calendars were already printed with the third Thursday as Thanksgiving Day, it was too late to go back.
“As 1941 ended, Roosevelt made the final permanent change, as he signed a bill making Thanksgiving Day fall on the fourth Thursday of November, regardless of if it is the last Thursday of the month or not.
” . . . this year, the month of November begins on a Friday, which means the fourth Thursday of the month falls on Nov. 28—it’s the first time Thanksgiving has been this late since 2013.”
Did you know all of this went on? I had no idea. It never crossed my mind. Do you remember it being late like this in 2013? I don’t. Not sure what that is a sign of.
Anyway, I doublechecked this year’s date one more time for my husband who is totally off balance because of it!
According to Calendarpedia.com, Thanksgiving is for sure on November 28th this year. Thanksgiving won’t be on the 28th again until 2024, or 1837 days from this year’s. Wouldn’t it be wonderful if turkey was totally off the menu by then? I can dream.
Vegan Pumpkin Crumble
Oh, if you are looking for some new or extra recipe ideas, especially if you are newly vegan, Monkey and Me have loads of suggestions, like the one pictured above. Click to see their recipe.
Here’s more from them. You can make your whole vegan Thanksgiving dinner with these options!