1/2 cup mulled apple cider
1/4 cup milk or cream
2 scoops of vanilla ice cream
dash of cinnamon
Combine apple cider, cream, and ice creamed.
Blend with a blender for a minute until well combine.
Pour into a glass and then top with whipped cream and a dash of cinnamon.
TOTAL TIME: 0:35
YIELD: 4 SERVINGS
6–8 boneless chicken thighs
Freshly ground black pepper
extra-virgin olive oil
3 garlic cloves, minced
1 onion, chopped
1/2 c. dry white wine, such as Sauvignon Blanc
1 c. low-sodium chicken stock
1/4 c. sriracha
1 tbsp. soy sauce
1/2 c. honey
1 head broccoli, cut into large florets
1/4 c. chopped parsley
Preheat the oven to 475 degrees F. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Drizzle olive oil and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.
Reduce skillet heat to medium; add garlic, onion, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan. Add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken in the skillet skin side up in a single layer. Add broccoli florets. Bake until chicken is cooked through, approximately 15 to 20 minutes.
Garnish with parsley and serve immediately.
In honor of throwback Thursday and the first day of autumn, here’s a favorite from a couple of years ago. Happy fall, y’all!
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
Easy Vegan Mashed Potatoes
6-8 medium yukon potatoes, cut in half
2-3 tbs Earth Balance Buttery Spread
salt and pepper to taste
Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
Season with salt and pepper to taste.
Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy
Author: Ilene Godofsky
Recipe type: thanksgiving
Cuisine: vegan, gluten-free
8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer (see info above)
2½ -3 cups vegetable broth
oil for greasing muffin tin
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.
handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced
Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.