If you can eat coconut, this whipped cream is incredibly good. It made my pumpkin pie experiment just that bit of over-the-top fantastic, completing the Thanksgiving food pyramid. I had vanilla sugar, and used about 3 teaspoons to sweeten it. (My pumpkin pie was based on a recipe shared with me by my friend Corianne Nelson of Treehouse Bakery in Phoenix, Arizona. If you’re ever out there, check out their vegan bakery. Or, if you’re nowhere near Phoenix and just want a pretty wicked tasty Facebook moment each day, like them and see the daily menu. It’s a little masochistic if you live in New England, though.)
In looking for food to share for the holiday season, I stumbled on this white chocolate bark on forks and beans, which is the place to go for making your own candy subs that are vegan and gluten-free. Now, personally, I’m not the biggest fan of white chocolate, but darned if it doesn’t look way prettier with dried fruit than dark chocolate. I still think I might make these in dark, with pistachios and dried cherries. Yum.
So, I’m sick of turkey, and still not sure if I (Denise) react to it or not, because I was already reacting from the corn laden antibiotics and ibuprofen that I had to take for an outbreak of what was thought to be cellulitis of the ankle, and which my medical professionals are now leaning towards being gout instead, so I don’t really know whether I reacted to the turkey or not. At the moment, I am severely annoyed with the medical profession in general, because I’m tired of nobody ever actually knowing what the problem is. And seriously, I’m 41 years old, and can eat practically nothing, so how in the hell did I develop gout, if that’s actually what it is? Ending rant and moving on – since turkey is now old, check out this Ancho-Rubbed Bison Tenderloin with Spicy Cilantro Sauce. I’ve got to think it’d be pretty good with a beef or pork tenderloin too.
And since you might now be craving a totally different flavor profile, you could make yourself Mary Kate’s Awesome Curry and make this Bhakri (Indian Unleavened Rice Bread) out of rice flour, water and salt to go with it.
Moving to Asian food, this actually looks like something I might be able to do, and it might be a pretty simple, relatively painless dinner, Simple Cold Sesame Noodles.
Lastly, Eating Whole also has a recipe for Cashew Mozzarella Cheese that I might like to try. I miss pizza. I miss it a lot. I still have dreams about it. With pepperoni. (If anyone has a line on milk and corn free pepperoni, this is something you need to share with me immediately. There may be a reward involved.)
Have a good week all! If you find cool stuff, please share.