Estherville?!?!

Esther-10

I’m hoping for Derek, Steve and of course Esther,  this becomes a reality 🐷

 

Stop by the Facebook page to show some support and love:  Esther the Wonder Pig

For more info about Esther stop by the website: Peace. Love. Esther. ESTHER the WoNDeR Pig

Join Esther’s Army: Here

And get some yummy vegan “Esther Approved” recipes @Esther’s Kitchen

Some of the world’s best vegetarian and vegan cities

Lucky Leek, Berlin If you are vegan or vegetarian, it’s easier than ever find places to eat when you travel. One of the restaurants on my list even won best new restaurant in Canada,……

continue reading   …..Some of the world’s best vegetarian and vegan cities

Lazy Stuffed Sweet Potatoes \\\ Patates douces farcies faciles

Sharing a yummy recipe!

(version française plus bas!) I love sweet potatoes! They are so delicious and simple to prepare. I really enjoy their colours, and they are a definite staple in my kitchen.

Recipe Can Be Found Here: Lazy Stuffed Sweet Potatoes \\\ Patates douces farcies faciles

Spiced Vegan Seed Brittle

Spiced Vegan Seed Brittle

INGREDIENTS

1 cup natural cane sugar
½ cup brown rice syrup
¼ cup water
½ cup hulled pumpkin seeds
½ cup shelled sunflower seeds
⅛ tsp flakey sea salt, plus extra to finish
2 tbsp dairy free butter
½ tsp cinnamon
¼ tsp cayenne pepper
¼ tsp ground nutmeg
1 ½ tsp vanilla extract
1 tsp baking soda

Supplies: 
1 candy thermometer
1 wooden spoon
Baking sheet with parchment or baking mat
Medium Saucepan

DIRECTIONS

Line a baking sheet with a silicone baking mat or parchment paper and place in a 200 degree oven to keep warm.

On your stovetop, toast the pumpkin and sunflower seeds in a saucepan until fragrant, shaking the pan so they are evenly roasted. Remove from heat and toss with salt, cinnamon, cayenne pepper, and nutmeg. In another small bowl, mix the vanilla extract with the baking soda. Set both aside.

After wiping out the saucepan with a damp cloth, add cane sugar, brown rice syrup, and water, bringing to a boil. Submerge the end of your candy thermometer in the sugar mix to monitor the temperature. As it bubbles, the water will cook off and the sugars will begin to caramelize. The brown rice syrup helps to keep the sugars from recrystallizing into lumps as it heats.

Keep an eye on the temperature. When the sugar mixture reaches 240 degrees F, or after about 15–20 minutes, it’s time to add your spiced seeds and dairy-free butter. The sugar should be golden brown. Mix with a wooden spoon until incorporated.

For the final step, remove your warmed baking sheet from the oven and place near the stove. Convince small children, pets, and curious kitchen observers to clear the area.

As the temperature of the sugar hits 300 degrees F (or darkens just a bit more if you’re without a candy thermometer), pour in the vanilla/baking soda solution and stir. The sugar will foam and bubble as the baking soda reaction releases carbon dioxide. These tiny bubbles keep the brittle from becoming teeth-achingly hard. Immediately remove saucepan from the heat and pour the seed brittle mix onto your lined baking sheet.

If you’re impatient, like me, you can use a greased spoon to level the mixture; although it will self-level as it comes to room temperature. Sprinkle with a pinch more sea salt if you’re diggin’ the salty sweet, and after about 10 minutes, you can cut the brittle into little pieces. If you want rustic shards, wait a bit longer and crack with your hands.

If stored properly at room temperature and away from moisture, the brittle will keep for about three weeks…although once the word gets out that there’s brittle in the kitchen I would be surprised if it makes it three days. Give as gifts or keep all for yourself. Sometimes it’s OK to be a little scrooge-y when it comes to caramel covered spicy seeds.

Source

Chestnut soup with Brie and Thyme

What a wonderful soup for the season!

A creamy chestnut soup with brie and thyme that will warm your soul. It’s full of fiber, nutrients, and antioxidants. It’s gluten free and vegan friendly!

You can find the recipe @Nutrizonia

 Chestnut soup with Brie and Thyme

Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

Slow Cooker Loaded “Baked” Sweet Potatoes

 

Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy and healthy meatless meal. Yewguyz. I’m doing like a fusion of a toe tap and a jump squat right now (I just wrote squart, that should be a word) over the fact that you can make sweet potatoes in the slow cooker. And it’s not just that you can… Read More » Slow Cooker Loaded “Baked” Sweet Potatoes

Spaghetti Squash Recipe with Green Lentils

 

Delicious and healthy Spaghetti Squash Recipe with Green Lentils! Super easy and quick meal or side dish. Gluten-free, Grain-free and Vegan.

Recipe @ pure ella

The Great Stuffed Pumpkin

This stuffed pumpkin recipe is a dramatic side dish or vegetarian main course that will command center stage on your table.

Recipe@ the view from great island

Raw & Vegan Thanksgiving Recipes

From: Fully Raw

 

 pumpkinpotpie6-copy

Pumpkin Pot Pie

From:

Earthy Feast

 

 

 

 

 

 

Beth’s Vegetarian Thanksgiving Feast From: Kin Community

 

For Written Ingredients & Instructions Click Here 

 butternut-risotto-recipe

Roasted Butternut Squash Risotto  

From:

Cookie + Kate

 

 

 

 

 

 

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Quinoa-Stuffed Acorn Squash Rings 

From:

Rikki Snyder

 

 

 

 

 

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A Thanksgiving feast for vegetarians and omnivores alike