mmmmmmmmm

Words can not describe what we ate for dinner last night. Seriously. I haven’t had something so delicious in a long long long time. Can I show you? Please?

Welcome to the land of glorious Tofurky, mashed potatoes, home made vegan turkey gravy, roasted carrots with onion and garlic and steamed snow peas. HELLO GORGEOUS.

So the boy and I had to test out the Tofurky before I went out of town (won’t be back until the day before Thanksgiving) and decided to bake it with some carrots, onion and garlic plus a homemade vegan turkey broth. The broth steamed the Tofurky and made it moist and delicious while also making the carrot mixture a creamy delicious concoction of… yumminess! The Tofurky reminded me of what I remember lower quality meats tasting like… like maybe a turkey cutlet Banquet tv dinner.  It was really satisfying and I was super pleased with how it came out. Thanksgiving is always the hardest for me because I love love loved turkey sooo much and I’m always drooling over it.. but honestly, knowing there are products like this out right now makes me believe I’ll never go back to eating real meat. I definitely recommend the Tofurky to anyone!

Now I just wanna find the Gardein Holiday Roast and I’ll be set!

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apples!

Back in early October, my fiance and I went apple picking out near Asheville, NC and acquired quite a bit of apples. I’ve been making various things with them, some note-able, most not. A lot of the apples were just eaten as is.. But! Since I’m going to be out of town until like a day before Thanksgiving and since there were only like a dozen apples left, I decided to make Apple Cinnamon Rice Pudding!

I know I’ve showcased rice pudding before.. but this is even better than the last one.

I used my regular rice pudding recipe but made a few tweaks to it.

Apple Cinnamon Rice Pudding

5 cups soy milk (plus more to your liking)

2/3 cup brown rice

5 shredded apples

¼ tsp salt

½ cup sugar

1 tsp vanilla

½ tsp cinnamon

½ cup raisins

Combine everything but the raisins in a large pot. Cook on medium high heat until bubbly and then switch the heat to low. Simmer until the rice is tender and there’s still a good amount of liquid/creaminess (I found with the brown rice that it took wayyyyyyyyyyyyyyyyyy longer than with the white rice. In fact, I ended up just shutting the heat off and calling it done with some of the rice kernels kind of crunchy.. it seriously cooked for over 2 hours. I had to keep adding soy milk too and probably added an additional cup). Add the raisins and cook until desired tenderness and creaminess. Devour immediately.

I still enjoy my rice pudding with a pad of butter on top, the saltiness balances the sweetness.

Tomorrow, I’ll have another post about what we had for dinner tonight… it was absolutely amazing and blew my mind.

Bon Appetit!