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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, November 29, 2011

Scraps and Snippets ~ Post Thanksgiving Recipe Round Up


A few more Thanksgiving recipes. As long as I still have a few leftovers, I can keep posting, right? & made a brown rice "stuffing" that cannot be shared with y'all. If I don't watch her and write down what she's doing the "recipe" remains in her brain alone...and not for long. Ha. Ha. But there is one more meal's worth of that bad boy... so one more recipe tomorrow. It will be worth it. Salted Caramel Pecan Fudge Pie....oh, BABY, it's amazing!


Mushroom Sage Gravy






3 TBSP Earth Balance
3 TBSP flour
1 oz package mushrooms (diced)
1/2 med or 1 small onion (small dice)
1 minced clove of garlic
4 Cups vegetable broth
2 tsp dried sage
1 tsp thyme
1 tsp salt
3 TBSP red wine vinegar


Saute onion and garlic in Earth Balance until they are carmelized. Add mushrooms and saute until tender. Add flour. When it is all mixed in and forms a paste add the veggie broth. As sauce thickens and simmers add the sage and thyme. When it gets to the consistency you want taste it. Add the vinegar, taste again, add the salt if needed. Great over potatoes or on the Chick pea cutlets. I spied a few family members drenching turkey, too. Makes about 3 1/2 cups depending on how thick you like it.

Here is a bonus. Vegan Mashed Potatoes

4 Lbs organic potatoes, large dice (leave skin on unless you hate chunky potatoes)
1 head of cauliflower (deflowered, as in cut the good stuff off the stems and get rid of the stems)
4 cloves garlic
4 TBSP vegan cream cheese
3 TBSP Earth Balance
potato water or unflavored/unsweetened non-dairy milk if needed
salt and pepper to taste.


Boil the potato chunks and garlic in a pot large enough to add cauliflower to so all can be covered in water and lidded (a dutch oven worked, a large crockpot will work too, if you are doing this the night before. If you want to use a crockpot, add the cauliflower with the raw potatoes and cook on low overnight). Add cauliflower when potatoes are nearly done. (25 minutes or so into the simmer process.)When everything is tender (45 minutes or so) turn off heat. When cooled enough to handle without danger of scalding, carefully drain, saving a cup or two of potato water. (More if you are making gravy and need it for that.) Mash all -- garlic, potatoes, cauliflower. Mash some more. It won't be smooth with the skins. And that's good. Add the cream cheese and mix it in real well. Taste, add potato water or unsweetened non-dairy milk if needed for consistency. Add salt and pepper to taste. When happy with texture and taste, mix one more time and leave three small wells on top of potatoes. Add the 3 TBSP of Earth Balance, one in each well. As people dig in the "butter" will end up on most servings. Feeds at least 15 people unless they are potato freaks. My 3 quart crockpot was nicely full.