Mince pie cupcakes

Mince Cupcakes at Little Blog of Vegan by Holly Jade.

Greetings my dear Veganeers.

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.

Here they are on Insta:

I feel dizzy just looking at them.

I went over to Madame Jade’s website, and look what these mince cupcakes look like inside. Oh my sainted aunt!

Mince Cupcakes at Little Blog of Vegan by Holly Jade.
Mince Cupcakes at Little Blog of Vegan by Holly Jade.
Click image to visit recipe over at her website.

Get the smelling salts out cause you may feel faint when you see the beautiful deliciousness she has on tap there. It is amazing.

Look at this!

Arctic mint chocolate cake by Holly Jade at the Little Blog of Vegan. Click image for all the how to's.
Arctic mint chocolate cake by Holly Jade at the Little Blog of Vegan. Click image for all the how to’s.

Holly Jade’s The Little Blog of Vegan is a three time award winning vegan recipe, beauty, advice, lifestyle blog and FOOD BLOGGER OF THE YEAR 2017. Rightly so don’t you think?

Visit her website.

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

TOASTING YOUR NUTS

  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.

TIPS

  • 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)

INSTRUCTIONS

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.

INGREDIENTS

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

INSTRUCTIONS

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.

Vegan green bean casserole

Minimalist Baker's Vegan Green Bean Casserole.

Hey! I am going to refer you to Minimalist Baker’s recipe for green bean casserole in a minute.

I do it Vivian’s way. She showed me how a very long time ago when we were both in Houston, but neither of us are any good at writing recipes so I am just going to describe it to you.

For the sauce Vivian makes a roux from flour (you can use any kind) and oil, then add UNSWEETENED nut based milk, stirring it gently till it thickens to the right consistency. Then she folds in cooked green beans, and then some fresh lightly cooked mushrooms giving it all a turn with a big wooden spoon. She chops up a bunch of crispy fried onion rings and adds them in. Spoon mixture into a baking pan. Bake at 350° for about 15-20 minutes or so. You just want to heat it all through. Don’t get carried away and overcook it and make it all mushy.

Really the only thing not vegan about the traditional Thanksgiving Green Bean casserole is the dairy part of it — like milk, butter etc.

Here’s the link to Minimalist Baker’s Vegan Green Bean Casserole. See ingredients she uses below. We don’t put garlic in ours. I’m not done with you though. So don’t leave just yet.

INGREDIENTS — VEGAN GREEN BEAN CASSEROLE

•  1 pound green beans (rinsed, trimmed and cut in half)
•  Sea salt and black pepper
•  2 Tbsp vegan butter or olive oil
•  1 medium shallot (minced)
•  2 cloves garlic (minced)
•  1 cup finely chopped mushrooms (button, baby bella, or cremini)
• 2 Tbsp all-purpose flour
•  3/4 cup vegetable broth (DIY or store-bought)
•  1 cup unsweetened plain almond milk
•  1 1/2 cups crispy fried onions (divided // I love Trader’s Brand – check ingredients to ensure vegan friendly)

——

Vegan Carrots in a Blanket

Now, remember I said I wasn’t done.  You have to make these.

They’re easy and look so elegant on your Thanksgiving Day table. Carrots (instead of pigs) in a Blanket! This is one of the most popular posts we have ever, ever published.

Carrots (not pigs) in a Blanket

Carrots (not pigs) in a Blanket

INGREDIENTS — VEGAN CARROTS IN A BLANKET

• 12 medium carrots
• 17-1/3 oz / 500 g frozen vegan puff pastry
• handful of fresh dill
• salt and pepper to taste
• oil for frying

Oh, there’s also a video at our original post too.

Love ya’ll. Patsy.

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.

INGREDIENTS

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

YOUTUBE

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!