I recently had the extreme pleasure of presenting a cooking demonstration at Verde Valley Olive Oil Traders in Cottonwood, Arizona, a town located just outside of Sedona, Arizona. The class was entitled, “Holiday Hor D’oeurves” and was presented to twenty mostly-omnivores. I knew I needed to step up my game and be creative and inventive with what I was preparing.

I absolutely LOVE Thai summer rolls and got my inspiration from that absolutely yummy delight. However, it’s not summer, it’s winter (or at least it will be when the holiday actually arrives). So, it got me thinking….how could I transform a summer roll into what I will now call a “winter roll”?

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Think Summer Roll & Spring Roll – Now There’s a Winter Roll and Fall Roll

Here’s a simple, yet extraordinarily delicious, muffin that you can whip up and serve on your Thanksgiving table that will wow everyone who likes to have a piece of bread to sop up that amazing vegan gravy you’ll be serving.

All you need are the ingredients, which you probably already have in your pantry, a large mixing bowl, a wire whisk, a 12-cup muffin tin (or a 6-cup large muffin tin, but I recommend the small muffins for the best results), and an oven.

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Down’n’Dirty Quick’n’Easy Beer Muffins

Beet Burgers

Beet Burgers

For our first two years, Richard and I had a long-distance relationship, he living in Washington State and I in New Jersey. We’d meet somewhere across the country for our rendezvous, but our favorite place was what has now become our home—Sedona, Arizona.

The first time we met in Sedona was the first opportunity I had to cook for him. Oh, one important fact to note–Richard was not vegan. In wanting to ensure that I was able to create meals that would please this omnivore in my vegan home, I asked him what foods he enjoyed eating. His response—“I can tell you what I don’t like. I hate beets!)

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Beet Burgers