It’s already DECEMBER!!!

Wow! Time flies when you’re having fun. Since December is National Fruit Cake Month, I thought this would be the perfect time to re-share my Veganified version of Aunt Dot’s Fruit Cake.

Plus, just for giggles, I wanted to share this short news segment about the history of the Fruit Cake. I actually had no idea there was an annual Fruit Cake toss, did you?! I know you’re just going to love this version of Fruit Cake and it won’t toss it anywhere except near your mouth.

Holiday Fruit Cake

Note:  This is where the importance of Mis-en-place is hand in very handy.  Prep each of the grouped ingredients separately so that when you finish with your mis-en-place, you have all your ingredients staged in 4 bowls.  Once you finish that process, the mixing will be rather easy (and you will have a neat and clean kitchen workspace).

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Sweet Potato Bourbon Meringue Pie

Sweet Potato Bourbon Meringue Pie

Change Things Up

In keeping with the Holiday Season, how about pleasantly surprising your loved ones and friends with a change-up from the expected pumpkin pie with a spirited sweet potato pie?

If you use an organic, store-bought pie crust that’s 100% whole wheat or gluten-free, this pie is quick

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Grilled Avocados and Lemons

Grilled Avocados and Lemons

Betcha Didn’t Think of This …

Whether I’m hungry and need to have something delicious and nutritious in a pinch or want to impress guests with an appetizer that I can bet most likely they never even heard of never mind tasted and couldn’t be easier to prepare, grilled avocados

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My monthly Verde Vegans Vegans potluck provides me with a constant opportunity to create new recipes.  With all my summer traveling, the last one came up way too quickly.  I had almost forgotten about it until the day before.  Since I always make an appetizer, entrée, and dessert (because you never really know what everyone is bringing; and as the hostess, I want to make sure that there’s plenty of yummy food for all to enjoy), I had to think quickly.

So, I made a mad dash into my pantry to see what inspiration would come my way. (Sidenote: this is when a well-stocked pantry can be a life-saver.)  Ah, I immediately spotted this huge glass jar of organic mango slices in mango juice that I purchased from my recent jaunt to Costco (which, by the way, is really stepping up their game regarding organic and vegan items not only on their shelves but also at their food court—check out my recent Veganification Facebook post from August 6).

Hum, alas, the start of a dessert.  Looking further into the pantry, there’s a can of Trader Joe’s Mango Juice and a can of sweetened condensed milk alongside my cans of coconut milk.

But, of course!  Mango sticky rice!  I always have a variety of rice on hand, so I opted for the organic brown jasmine rice.

This recipe is good for a crowd.  If you want to make a smaller batch, cut it in half…but I promise you, even if you are not having a crowd, you will be obsessed with this rice pudding and devour it in mass quantity in a flash.

So, let’s get started ….

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What HAVE You Veggies Been Up To?

Last year, I was gifted with a volunteer pumpkin plant.  It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight.  They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and

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