I am thankful my beloved husband Rick became a vegan in 2011 because it means we can have a longer healthier life together. I am thankful to be able to step out our door and go hiking in a National Park. I am thankful for the gifts the Universe gives me each day. I am thankful to be alive.
I am also thankful to the lovely people who read my blog. Have a wonderful day!
Much Love to ALL!
Quick meal you can make tomorrow especially of you are new to a Vegan Thanksgiving where the animals are thankful you are not eating them 😉
Vegan Stuffing Loaves
mix 1 loaf Food For Life 7 Sprouted Grains cubed & dried, 1 can small olives crushed & crumbled, 1/2 cup celery sliced, 1 small onion diced, 2 cups ground & whole pecans, Fresh Basil and Oregano leaves chopped, 1-2 tbs Braggs Aminos, 2 tbs flax seed mixed with 5 tbs of hot water (egg substitute), Heat 3-4 cups NOT-Chick’n (boullion cubes in hot water) Broth slowly mix Cover loaf with foil then Bake at 350 for 1 hour (bake sweet potatoes at same time) remove foil and bake 15-20 to brown
steamed then stirred in fresh squeeze lemon juice and brown sugar on medium until a glaze formed.
Saute in 1/4 cup olive oil sliced Baby Portobello Mushrooms, Onions, Fresh Basil and Oregano leaves chopped, When mushrooms begin to brown add brown rice flour a little at a time until oil is absorbed. Slowly add NOT-Chick’n Broth until desired thickness is achieved.
Lee’s Organic Vegan Cranberry Walnut Chutney