Thanksgiving cranberry fruit salad

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 by Monkey and Me Kitchen Adventures
Cranberry Fruit Salad by 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, 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

Vegan Pumpkin Crumble by Monkey and Me Kitchen Adventures
Vegan Pumpkin Crumble by Monkey and Me Kitchen Adventures. Click image to visit recipe.

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!

Big hugs and many thanks, P♥tsy!

Updated 8:40 pm EST


The Vegan Pantry: Protein

Grocery cart with fruit and veg.

Hey there. It’s Saturday. Hooray!

I’ve been getting lots of requests to talk about creating a vegan pantry. There are loads of resources on the internet, but if you are newly vegan or still just thinking about it, most of what you see listed probably sounds foreign. So let’s talk day-to-day eating, with what you are already pretty much used to.

But first, here’s my main tip. Dining a’la vegan, and cooking for it, need not turn your world upside down making you eat things you would never dream of otherwise.

Basically what you are cutting out is meat and dairy. Some people like meat replacements. I never did except for veggie burgers (if they qualify).

In this post, I am going to talk about where to get your protein from, so you can figure out how to stock your kitchen.


Getting enough protein is what many folks worry about the most when changing over to a vegan diet, because they’ve believed their whole lives that you must have meat on your plate to do it.

Edamame is a young soy bean that is harvested early. It contains complete protein, calcium, vitamin C, and other key nutrients.Edamame is a young soy bean that is harvested early. It contains complete protein, calcium, vitamin C, and other key nutrients.
Edamame is a young soy bean that is harvested early. It contains complete protein, calcium, vitamin C, and other key nutrients.

VEGGIES. You can build a solid meal with loads of veggies and get plenty of protein, including these high octane choices — edamame[1], lentils, pinto beans, chickpeas[2] (what hummus is made from), mung beans, fava beans (starting to sound weird now right? wink!) lima beans, green peas, brussel sprouts, asparagus, broccoli, spinach and potatoes.

Potatoes get a bad rap, but potatoes are packed with protein and vitamins C and B-6, especially if you eat the skin. Then there’s the beloved avocado. A medium avocado will give you 4.02 grams of protein.

WILD RICE, NUTS AND SEEDS. These foods are mega good for you and add protein to your diet — wild rice (yum) and nuts such as almonds, pistachios (great for coating stuff), almonds (terrific for your complexion), pecans, and walnuts (any nut really). And how about chia seeds. Have you ever tried them? Oh, and sesame seeds! 1 Tbs will give you 1.6 grams of protein.

TOFU. Now we get to what most people turn their noses up at the thought of. Tofu. Tofu is made from bean curds pressed together in a process similar to cheesemaking.

Tofu doesn’t really taste like anything by itself. But it absorbs flavors wonderfully well. The trick is handling it right. It is stored in water so you’ve got to get rid of that or you’re doomed.

From "An Easy Method to Press Tofu and Remove Moisture", at
From “An Easy Method to Press Tofu and Remove Moisture”, at

For firm tofu, get yourself a tofu press. Or do what I do. Take it out of the package, rinse it well with cold water, put in on some paper towels on a flat plate, put some paper towels on top, and then put something heavy on top of that. I use my cookbooks because they are handy. Leave it a couple of hours at least, pat it dry and away you go.

Now we come to silken tofu. I found a great article on both types of tofu that explains it much better than I ever could. See it at [3].

TEMPEH. I haven’t eaten tempeh, not sure why, so can’t advise you on that, but it is very popular with vegan chefs. Tempeh also contains a good amount of probiotics, B vitamins and minerals such as magnesium and phosphorus. Learn more at [4].

Tofu and tempeh are both iron rich foods, also containing calcium and of course protein. Because tofu, tempeh and edamame all come from soybeans, they are what is called a “complete source of protein”.


This is easy. Try out the rice milks but especially nut milks, salad dressings, ice creams etc. They are so delicious and nut based means loads of protein opportunities. I’ve always had an aversion to dairy so have never eaten much of it, and when I did it made me feel queasy and dizzy.

Rice milk is thinner in texture than nut milks. And as you read above about nuts, chockful of protein. I will talk about cheese and cheese substitutes in a separate post because we’ll need to get into the nutritional yeast debate.


Okay, I’ve already mentioned avocados in the veggie section but they are actually a fruit. Another protein packed fruit is apricots.


Next time I’ll talk about cheese and butter substitutes, and after that one of my favorite foods — bread. Following that a post on my favorite subject of all, vegan baking and how to stock your pantry. In between all of that we have Halloween, Thanksgiving and Christmas. And I plan to do some vegan cocktail recipes for the festive season. Woo hoooo! We should have you in good shape by 2020.


So you see, entertaining the idea of a vegan diet is not so foreign after all is it?

It’s really a lot more about what you have to leave off your plate than what you have to put on it to be vegan. As you can see the variety in a vegan diet is virtually endless.

For the People. For the Animals.


[3]; see also

Advocate From Your Plate by Vivian Farrell

Updated 4:30 pm 10/19/19

Foto Friday

Foto Friday artwork for Tuesday's Horse. By Patsy.

Hey it’s Patsy. Let’s look at something beautiful heading into the weekend. I’ll be back later with some vegan foodie stuff. I have been baking feverishly making all kind of pumpkin treats.

This picture is from the Twitter account @horsesofweek. I am so in love with it. Later, gators!

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 There’s a reason. One of my all-time favorites and go to for chocolate!

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

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