Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Posts tagged “thanksgiving

Thought of The Day: Today I Am Thankful

 

It is not happy people who are thankful, but thankful people who are happy.


Vegan Sage & Potato Gratin

2 tbsp Sage Leaves

Large pinch of salt

½ tsp Ground Black Pepper

3 lbs Potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 cups shredded Daiya, cheddar flavour

1 cup vegan cream or ¾ cup cashew cream

1 cup vegetable stock

  • Preheat oven to 400°F.
  • Mix sage, salt and pepper in a small bowl.
  • Layer 1/3 of the potatoes and ½ of the onion in a lightly greased 13 x 9-in baking dish.
  • Sprinkle with 1 tsp of the sage mixture and 1/3 of the shredded Daiya. Repeat layers. Top with remaining potatoes, sage mixture and Shreds.
  • Stir stock and vegan cream in a medium bowl with wire whisk until well blended. Pour evenly over potatoes.
  • Bake 45 mins to 1 hour or until potatoes are tender and top is golden.

Pumpkin Pie Pina Colada

 

1 ½ – 2 cups coconut milk

1 cup pineapple juice

½ cup rum

½ cup cane sugar

1 tbsp Pumpkin Pie Spice

4 cups ice cubes

 

  • Place coconut milk, pineapple juice, rum, sugar and pumpkin spice in a high speed blender. Blend on high speed until smooth.
  • Add ice and blend until slushy.
  • Serve immediately.