HAPPY THANKSGIVING!
Living and loving with an
attitude of gratitude
for life, family, friends, health, good weather,
all that I am, all that I have, all that I don't have,
all that is now, has been, and is yet to come.
GIVING THANKS!
(Sly and the Family Stone
Thank you for letting me be mice elf again)
Young people all away,
most in Cali.
(Eagles Hotel California)
(Thank you Bob and Shirley for hosting them.
Regrets that I could not attend.)
And one in Gotham, to me the greatest city on planet earth.
(Yeah, Empire State of Mind)
Makes for a leisurely, grateful day.
First up, breakfast.
Homemade sausages, made from red beans and rice.
Baked, since temperature cool enough to turn on the oven,
and to cut down on the fat.
 |
| Mashing the beans |
 |
| cooked brown basmati rice |
 |
| Mixing beans, rice and spices |
 |
| Shaped sausage patties, baked not fried. |
Recipe suggests serving with biscuits,
yet I wanted something a bit more festive,
and to munch on all day.
Number 1 R&B song on this day in 1956,
Fats Domino singing
BLUEBERRY HILL.
Sounds like a blueberry corn muffin kind of day!
My go-to vegan cornbread recipe
makes 8 by 8 pan cornbread or
12 regular sized, 18 mini-muffins:
1 1/2 cup soymilk
1 1/2 Tablespoons apple cider vinegar
2 Tablespoons unsweetened applesauce
1 cup organic stone ground cornmeal
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
jazzed up for muffins with
2 Tablespoons raw sugar
1 cup frozen blueberries
Preheat oven to 350 degrees F.
Mix soymilk and vinegar; set aside.
Lightly oil pan, muffin tin, or use cupcake liners.
Mix dry ingredients together, along with sugar.
Add applesauce to soymilk mixture.
Fold soymilk mixture into dry ingredients only until moistened.
Add blueberries.
Divide evenly into pan.
Bake 25-30 minutes or until toothpick inserted into batter
comes out clean.
Enjoy with the sausages.
My go-to vegan cornbread recipe
makes 8 by 8 pan cornbread or
12 regular sized, 18 mini-muffins:
1 1/2 cup soymilk
1 1/2 Tablespoons apple cider vinegar
2 Tablespoons unsweetened applesauce
1 cup organic stone ground cornmeal
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
jazzed up for muffins with
2 Tablespoons raw sugar
1 cup frozen blueberries
Preheat oven to 350 degrees F.
Mix soymilk and vinegar; set aside.
Lightly oil pan, muffin tin, or use cupcake liners.
Mix dry ingredients together, along with sugar.
Fold soymilk mixture into dry ingredients only until moistened.
Add blueberries.
Divide evenly into pan.
comes out clean.
Great finger food to munch on all day while watching football.
Complimented by full-sized sweet potato pie!
Complimented by full-sized sweet potato pie!
Day 25 of Vegan MoFo 2011.
Used 9 inch pie plate, instead of mini-pie maker.
Baked at 375 degrees F for 45 minutes,
or until center no longer jiggles.
Cool on rack for at least an hour before cutting.
Dinner?
Thank you Sinfull Bakery
for a vegan pot pie.
Truly grateful!
You won one of my holiday cookbooklettes! Send me your mailing address to ameyfm (at) yahoo (dot) com Fun!
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