Thanksgiving Cocktail

Someone close to me once said, “Don’t end sentences with prepositions and be thankful for your friends.” Make this Thanksgiving cocktail for a friend and think about all you can be thankful for.

Burnt Turkey
1 oz Wild Turkey Bourbon
1 oz cinnamon schnapps
3-4 fresh mint leaves

Fill a chilled glass with crushed ice and 3-4 fresh mint leaves. Combine the bourbon and cinnamon schnapps in a cocktail shaker filled with ice. Shake, then strain over ice into a rocks glass, mason jar, or coffee cup . Listen to Big Star on the fire escape with your friends.

Make this: Impress family and friends (and Kanye)

From Dreamin It Vegan:

3 whole bell peppers, cut in half and seeded

3 cups cooked brown rice

1 med. yellow onion, diced

1 cup corn, cooked

2 T. pine nuts

2 tsp. cumin

1 1/2 tsp. oregano

2 T. cilantro

1 package of vegan sausage crumbled

If using tofu I used firm and crumbled it and add following herbs: oregano, red pepper flakes, sage, garlic, fennel, caraway seeds, soy sauce, cumin, olive oil. and sauted until cooked through.



Preheat oven to 375. First saute sausage or tofu. Put into a bowl and set aside. In another pan saute onion & garlic in oil. Add corn and saute. Add pinenuts and saute for about min. Next add cumin and oregano for a couple more min. Add rice, sausage and cilantro to the pan a stir through.

Lay the halved bell peppers in a casserole dish. Fill up peppers. Top off with a Tablespoon or so of tofutti and salsa.

Pour hot water into the dish about 1/4 inch or more and cover with foil. Bake for 1 hour until peppers are soft.