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Be well and stay warm...I am no snow bunny!
xo Sherry
deb
Miss Kris, I'm loving you more than ever for fessing up about the dry dinner. Hilar. It looked gorgeous on the pretty white plate, though. I'm sure your in-laws adore you as much as we do.
I miss you
come to cali
soon
love deb
deb
your meal was dry, but the air was moist with love i'll bet...
have a wonderful day.
"just add more water" is what I do whenever anything seems dry. LOL
you can't be perfect, just perfectly imperfect and I'm sure they all loved you for it and somewhere in there, inspired to give more rawlious cuisine a try.
Happy December, enjoy every minute!
:)
love your third mommy
deb
Happy Thanksgiving to you and your family!!! B-Man too!!!
Hey when will you be in the city? We should have an improtu meetup of some sort!!!?
Love ya
M
love deb
looked GREAT dry shmy!!! i am sure they loved it...and you for your kick ass effort.
vic back from the desert tomorrow...JOY!!!!!
love love love
tc
Anita
anita_w@comcast.net
http://bertscholl.blogspot.com
I would have loved to indulge in your "dry" vegan Thanksgiving Dinner.
Ours was moist....but full of yuck!
Monday morning is back to the drawing board.
Hope all is well.
Love you,
SHaron
(VegNews: http://www.vegnews.com/web/articles/cooking.do)
Thanksgiving Tart
Serves 4
What You Need:
* 1 tablespoon olive oil
* 1 cup onion, diced
* 3/4 cup celery, diced
* 5 cloves garlic, minced
* 1/2 teaspoon sea salt
* 1/4 teaspoon freshly ground black pepper
* 1 14-ounce can chickpeas, rinsed (reserving 1/4 cup)
* 3/4 cup walnuts
* 2 tablespoons fresh lemon juice
* 2 teaspoons tamari
* 1-1/4 cups frozen chopped spinach
* 3-1/2 tablespoons dried cranberries
* 1/4 cup fresh parsley, chopped
* 1 tablespoon fresh thyme, chopped
* 1 9-inch prepared whole-wheat pie shell, thawed
* 1/2 tablespoon olive oil (for brushing)
* 1 teaspoon tamari (for brushing)
* 2 tablespoons walnuts, chopped (garnish)
* 1 tablespoon fresh parsley, chopped (garnish)
What You Do:
1. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
2. In a food processor, add chickpeas (except 1/4 reserved cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
3. Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
4. Transfer purée to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
5. Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve.
Cheers to you for making the effort, trying something a bit out of your comfort zone - I dont "know" you but I do know that you're VERY good at that! I'm sure,as others have already commented, that the company was the highlight your beautiful, gratitude- filled day and that EVERYONE, including the adorable four- legged friends, felt bathed in love. Happy Holidays to you and your family!
Also - I remember back in the fall some mention of a possible December NYC Meet - up...any word? Best to you, Michelle ( aka. cowboyjane)
We're working on a meetup for early 2009! We'll let you all know the details soon:)
Corinne:)
by the way, the doggie is soooo cute.
mikey xo
aRe you in Oz or La La land?
love deb
I too have made sucky meals and you have to just move on.. matter o fact my two savory raw dishes.. not so great, in the dumpster baby.. oh well, better luck next time!
love you and say hi to B Man too
deb
In preparation for next year, I have a food suggestion. You can cook any kind of greens this way-- collard is great and so is red chard or even a mixture of types, yum, yum, yum. This is for two good sized bunches of greens. Simply thinly slice a yellow onion, a few cloves a garlic (to taste-- we're garlicky so I use about three cloves.). Saute the onions and over low heat, with salt and pepper and good olive oil, to soften. Add two good sizes tomatoes, finely chopped or even whirled in the food processor, and a bay leaf. Cook this into a sauce for 10-15 minutes-- you are almost making a sauce. Add the greens and cook until they reach your desired tenderness; for collards this will be longer, for chard shorter. Whatever type of greens you choose, the point is to let the tomatoes, onion and garlic melt away so that they form a rich dark broth to flavor the greens. It won't be like a tomato sauce at all, but will take on some of color from the greens and just become a yummy "pot liquor." Cook on medium heat so you can keep in the liquid from the greens. Add some red pepper flakes for a kick and a short squirt of Bragg's Amino Acid if you want to add more of a background note. You can't go wrong! I've been making vegan TG's for years and these are always a hit.
If you feel like a test drive, you can enjoy these any time of the year.
Good Luck and Good, Good Greens!
Myisha
And, with that, you've been tagged: http://lamaestranueva.blogspot.com/2008/12/some...