I hope everyone had a wonderful day of giving thanks and the rest of 2013 brings happiness, love, more memories, movement with your awesome body and lots of yummy eats.
For everyone who was worried about Campy after Karel shared some pictures on Facebook, from Campy's vet appointment on Wednesday, Campy is doing great. Thank you for your kind words for our furry child!
Campy has an on/off ear issue inside his left ear and I really like my mom's vet, Dr. Griffin, who Campy saw in September for his ear. Campy's ear has been much better after Dr. Griffin treated him a few months ago, so we decided to get another check-up since Campy still gets a bit sensitive with his ear.
Sadly, Campy had to get a little sedation for his treatment because Dr. Griffin had to get deep inside his ear. Campy was not his normal self that evening but not to worry.....
After a good night of rest, he was back to his opinionated, loving, active self.
I wanted to share a few creations that I enjoyed for my 21st (or 20th - hard to remember) vegetarian Thanksgiving. I have so much to be thankful for that it is no problem for me to enjoy a delicious Marni-friendly meal around my non-vegetarian family (and Karel) as we aren't spending our meal discussing good or bad foods but instead, sharing memories and of course, doing a lot of yumming.
Here are a few creations, along with the normal staples of mashed potatoes, steamed veggies, sweet potatoes and stuffing (made out of the bird for me to enjoy with everyone else).
Tempeh celery salad
2-3 stalks celery (chopped)
1 packaged tempeh (cooked in a little olive oil on medium heat until golden brown)
Chopped onion (about 1/4 cup)
A few spoonfuls greek yogurt (to taste)
Parsley (2-3 tbsp - to taste)
Pinch of salt and pepper (to taste)
1-3 tbsp of lemon juice (to taste)
optional: chopped pickles
1. Mix together and refrigerate for 1 hour.
2. Serve cold.
1 packaged tempeh (cooked in a little olive oil on medium heat until golden brown)
Chopped onion (about 1/4 cup)
A few spoonfuls greek yogurt (to taste)
Parsley (2-3 tbsp - to taste)
Pinch of salt and pepper (to taste)
1-3 tbsp of lemon juice (to taste)
optional: chopped pickles
1. Mix together and refrigerate for 1 hour.
2. Serve cold.
Cranberry apple cobbler
(I recommend to use a large casserole dish and not a 9" pie dish - I took this pic before the topping started oozing over so I switched dishes - oops!)
Filling:
3 Granny smith apples and 2 pink lady apples (peeled and chopped)
1/2 bag cranberries
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch
juice of 1 lemon
pinch of salt
3 Granny smith apples and 2 pink lady apples (peeled and chopped)
1/2 bag cranberries
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch
juice of 1 lemon
pinch of salt
Topping:
3/4 cup milk
1 cup all-purpose flour
1/4 cup white sugar
2 tsp baking soda
pinch of salt
2 tsp baking soda
pinch of salt
2 tbsp butter (I used Olivio butter)
1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together filling ingredients.
3. In a separate bowl, whisk topping ingredients.
4. Spread butter on bottom of casserole dish.
5. Fill with fruit mixture.
6. Pour topping over fruit filling.
7. Bake for 1 hour or until juices are bubbling or cobbler is golden.
6. Pour topping over fruit filling.
7. Bake for 1 hour or until juices are bubbling or cobbler is golden.
Orange cranberry sauce
4-5 oranges (or 2/3 cup orange juice)
1 bag cranberries (12-ounce bag)
1/2 cup brown sugar
1/8 tsp ground cloves
1 bag cranberries (12-ounce bag)
1/2 cup brown sugar
1/8 tsp ground cloves
pinch of salt
1. Using a sharp knife, remove peels from oranges and squeeze juice into measuring cup to make 2/3 cup orange juice.
2. Combine the juice, cranberries, brown sugar, cloves and pinch of salt in saucepan.
2. Combine the juice, cranberries, brown sugar, cloves and pinch of salt in saucepan.
3. Bring to a boil and reduce heat to low and stir occasionally until thickened around 10-15 minutes.
4. Serve warm, room temperature or cold (a great "jam" for bread)
4. Serve warm, room temperature or cold (a great "jam" for bread)
(adapted from Eatingwell magazine - December 2013 issue)
The final masterpiece! Happy tummy!
And Campy was wide-awake to enjoy his own Thanksgiving plate. What a lucky doggy!!
The best part of having a vegetarian mommy - lots of leftovers for Campy.
Guess what day it is tomorrow????
Small business Saturday!!
We would like to thank everyone who has already placed an order for a custom Trimarni kit - which includes tri top, tri shorts, cycling shorts and/or cycling jersey (purchased together or separately) as well as ordering a Trimarni t-shirt.
Our Trimarni store is only opened for 1 more week so if you are interested in sporting and supporting Trimarni in 2014, check out our store with our NEW design and colors for 2014 (designed by Karel).
Order here: Trimarni Store
Thank you for supporting small businesses!!
