any good ones?
We like sweet potatoes mashed with butternut squash. I put cinnamon, nutmeg, and cloves in it. No accurate measuring of course.
I make homemade cranberry sauce. Cranberries, water, and sweetner of choice.
It's also not a recipe but we buy our turkey from a local butcher. They are all hormone free, cage free, good life living turkeys.
Quoting illegallyblonde:It's also not a recipe but we buy our turkey from a local butcher. They are all hormone free, cage free, good life living turkeys.
Same here but we get ours from a green farmer! He was joking because he doesn't add anything unhealthy into the diet but their smallest was 25 pounds and largest was 35 last thanksgiving.
OK heres the salad I made, basically thinly sliced fennel mixed with chives and an orange juice/oil dressing. then tossed with dark leafy greens, raddiccio, and orange segments.
It was so good and fennel is loaded with pottasium and vitamin C and good for digestion. I am not sure if its just an "old wives tail but it is also supposed to be good for milk supply and if nursing mom's drink it when they feed their babies it is supposed to help them too. - Can't hurt right :)
Preparation time: 10 minutes.
This recipe makes 6 servings
3 oranges3 tbsp (45 mL) vegetable oil1 tbsp (15 mL) chopped fresh chives1/2 tsp (2 mL) Dijon mustard1/4 tsp (1 mL) salt1/4 tsp (1 mL) pepper1/2 bulb fennel, cored5 cups (1.25 L) torn mixed salad greens greens
Working over bowl, cut off rind and outer membrane of oranges; cut between membrane and pulp to release fruit into bowl.
Reserve 2 tbsp (25 mL) juice in separate bowl; use remaining juice for another use. Whisk in oil, chives, mustard, salt and pepper; set dressing aside.
With knife or mandoline, thinly slice fennel lengthwise; place in large salad bowl and toss with 2 tbsp (25 mL) of the dressing.
Add salad greens, oranges and remaining dressing; toss to coat.
We really like this one:
BRYANNA'S VEGAN PUMPKIN PIE (from veganconnection.com)
One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to
set really well, I find. This is a spicy filling.
Preheat oven to 350 degrees F.
Have ready, one 9" unbaked pastry crust
Blend in blender:
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. organic brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Pour the filling into the pastry and bake 60 minutes, covering the edges with
foil if they begin to brown too quickly. Cool on a rack, then refrigerate
overnight before serving.
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