- 3 cups (454 grams) total of UNsalted beer nuts, UNsalted Brazilian nuts, UNsalted cashews, UNsalted almonds, UNsalted hazelnuts, UNsalted peanuts, and UNsalted pecans – or any combination of your favorite nuts.
- 1/4 cup (19 grams) UNsweetened shredded coconut
- 1/2 cup (96 grams) palm sugar, crumbled (or turbinado raw sugar, if you prefer)
- 1/2 cup (96 grams) dried cranberries
- 1 teaspoon vanilla extract
- enough coconut oil to lightly grease your pan
- 1 teaspoon coarse pink Himalayan sea salt, for topping (optional)
- 6 ounces (170 grams) dark vegan chocolate, melted.
Preheat your oven to 350ºF / 177ºC.
In a mixing bowl, combine the nuts and cranberries. Set the mixture aside.
Line a 9″ x 13″ (33cm x 48 cm) baking dish with a piece of unbleached parchment paper, make sure it is large enough to cover the bottom and go up the sides. Pinch the corners to keep it in place. Grease the paper with coconut oil, and sprinkle it with the shredded coconut. Set the dish aside.
This month marked the 100th anniversary of the celebration of Mother’s Day. The celebration of the Director of Operations for the family – a.k.a. ‘MOM” – is a cherished ritual.
nothing in return. Mother’s Day gives her that something special back. That something is a special message “We see what you do for us. Thank you. You are appreciated. You are loved.” This day also reinforces the bond between mother and child, and exhibits the admiration of the spouse or partner.
In November all across America, thoughts turn to Thanksgiving dinner. That wonderful meal with flavorful foods shared with family and friends is very special to me because that was the day I was born.
Since becoming vegan, my sister and I have created hundreds of recipes so we can fully enjoy all the savory foods we grew up on. And the best part is – this food is both healthy AND delicious! Truly, “Anything You Can Make, I Can Make Vegan™”!
(Herb addition info provided by www.AncestralMedicinals.com)
NOTE: Ahead of time- you’ll need to bake a sweet potato, and cook up some quinoa: see cooking method in veganism 101 recipe below herb burger.
ADD THESE FRESH HERBS TO MAKE THIS A TRUE SUPER-FOOD BURGER:
Basil: Antiseptic, warming to digestive system acts and mild digestive
Sage: Antiseptic, Antiviral, Astringent
Lambsquarter’s: Full of trace Minerals, nutritive plant: see vit. content below
Sorrel: Like Lambsquarter, also full of trace minerals, great source of Vitamin C: see more info below:
Here’s a wonderful recipe from Anything Vegan, using Quinoa: This recipe was featured in Anything Vegan/Whole Foods Market Tyson’s June Vegan cooking club:
Veganism 101: My Plant Based Plate
- Your choice of vegan sausage (I like tofurky and Gardien brands, but any one you choose will do just fine, you can also use TVP): Sliced into ½ inch rounds
- 1 large red onion: Sliced
- 1 TSP Minced Garlic (you can you garlic powder if you like)
- 1 Cup Quinoa: Cooked (See cooking instructions below)
- ½ bunch fresh kale (chopped)
- 1 Cup shredded Carrots
- 1-2 Cups Olive oil (this will be used for both vegan sausage and quinoa)
1. Cook quinoa (see below for cooking method) stir in ¼ cup-1/2 cup of olive oil. Set aside
2. Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.
- 1 pkg. puff pastry, frozen (app. 8-10 sheets)
- mushroom-almond pate (recipe below)
Thaw the puff pastry.
Make the mushroom-almond pate. (recipe below)
Using a large star shaped cookie cutter, cut out star shapes. You will need 2 for each filled star.
Oil a cookie sheet or use baking paper to keep the stars from sticking to the cookie sheet.
Preheat the oven to the temperature indicated on the package (220 C).