Giving Thanks

Happy Thanksgiving long weekend.

What are the vegans out there making to eat for the big feast, if you're even having one? Leave a comment below. I'll probably whip up a vat of THIS for the family.

HERE are some other ideas.

Since most of my family has abolished Christmas and other religious holidays from our lives, we don't feel compelled to succumb to the addictive consumerism that sometimes pollutes and spoils an otherwise festive occasion. I'm referring of course to Black Friday.

Instead, we'll be relaxing with one another and doing lots of self-care. Truth be told, I might turn on the telly for the entertainment value of watching the mayhem unfold at Big Box Superstores across America on Friday.

Don't you judge me!


REVIEW: Purple Carrot Vegan Meal Kits

Deborah and I (but mostly Deborah) signed us up to receive these mail order vegan meal kits from Purple Carrot. It was a bit of a pain in the arse at first, because once you sign up, they'll keep automatically sending you boxes of food kits unless you tell them to stop. It's pretty easy to tell them to stop (or reduce) the mailings online, but you have to remember to go do it. And if you only want to reduce, you have to select what recipes you want.

So those are the down sides. The product itself is actually pretty cool. They send you the recipes along with all the necessary ingredients to make the recipes (except salt, pepper, garlic powder, olive oil, and nutmilk, which are considered kitchen staples everyone should have, according to the PC developers). The ingredients have been consistently very fresh and the recipes are not ridiculously difficult for amateur cooks.

We had to reduce the frequency of shipments and the number of meals per shipment (the minimum is three), because 1. we are often too busy or too tired to go through the effort of making the meals (30-60 minutes required to make AND eat them) and 2. we (but mostly I) sometimes like to cook my own meals with my own store-bought groceries. That being said, we are going to take some of the meal kits up to the cottage with us sometimes, so we can make and eat them there and share with family.

4/5 stars.


A Recipe: WFPBNO Thai Coconut Pineapple Peanut Butter Curry

I have made this Thai coconut peanut butter curry recipe a few times. It's addictive. But it's also easy to make and very healthy from a WFPBNO perspective. It is a staple in our home. Delicious!

1. Make the coconut peanut butter curry sauce first. In a large bowl, combine the following ingredients:

-One can of full fat or light (if you're dieting) coconut milk
-1/4 cup of all natural peanut butter (smooth or crunchy, it makes no difference)
-2 TBSP of soy or tamari sauce
-2 or 3 TBSP of red curry paste (depending on how spicy you like it)
-1 tsp of curry powder (optional for even more warmth)
-1 TBSP of minced ginger root
-1 tsp of powdered ginger (use 1 TBSP of powdered ginger if you don't have minced)
-1 tsp of dried basil (Thai basil is optimal, but regular will work just fine)
-2 TBSP of coconut palm sugar (optional for sweetness...but this will make it non-WFPBNO compliant)

2. To a wok on high heat, add a half cup of vegetable broth and an assortment of the type of vegetables* you like in Thai curry, chopped up. Stir the veggies around in the simmering broth for about 3 to 5 minutes, adding more broth if needed to prevent scorching, until the vegetables begin to soften a little.

3. Pour in the coconut peanut butter curry sauce from Step 1. Reduce heat the medium when it starts to simmer. Stir frequently for another 3-5 minutes until the vegetables are cooked to your liking.

4. Near the end of cooking, add a cup of chopped up pineapple chunks to the curry and mix it in to blend the flavors. It doesn't need to be cooked.

5. Eat over rice, noodles, or as a standalone dish.

*Note: Some good options are onion, peppers, broccoli, snow peas, mushrooms, potato, sweet potato, butternut squash, eggplant, zucchini, etc. I have also added frozen peas at the end, giving them just enough cooking time to thaw.

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