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.

salsa

tofutti

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.