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Sunday, January 14, 2018

PotPourri Part Two

BABY IT’S COLD OUTSIDE!! But, hopefully, the Kinky Elfery Kitchen is busy enough to warm the whole house!! Actually, we don’t have a LOT to talk about this week; we’ve been occupied with non-kitchenery stuffs and have prepared little in the way of new recipes. We DID prepare a couple of previously featured dishes to share with some friends, so the week has not been a total loss in the food preparation ‘bidness’. HOWSOMEVER, what we do wish to be helpful and entertaining! This past week offered us a breather from the intense cold we’ve been experiencing, though since Friday, we are back in the Deep South Freeze and will stay here for a few more days. We in Mississippi hardly suffer from really frigid temperatures, so when we have several days with lows in the teens, we don’t deal with it very well. And aging infrastructures don’t either, so maintaining water service in the city of Jackson has been a challenge with well over 100 breaks in water mains. All of them were repaired just in time for this current and upcoming onslaught of dreadfully cold weather. So, here are just a few things from this past, almost cookless, week. On Wednesday, January 10, we had the honor and joy of speaking to the Alumni of the Dean Ornish Cardiac Rehabilitation Program at St. Dominic Hospital in Jackson MS. This picture was taken prior to our Elf-speak so there are a few folks that are missing. Can you spot Your Elf?


In any event, we had a BALL! Your Elf could NOT shut up and the very responsive audience/participants kept us on our pointy toes with questions and comments. The Ornish Program for the Reversal of Heart Disease is only offered in Mississippi at St. Dominic Hospital.


This link is for informational purposes; your Elf is on board for diet-regimens that support plant-based eating. In any event, these alumni have altered their life-style to assist in their cardiac rehabilitation; this includes not only plant-based eating but also limiting fat intake. So, you can imagine the challenge of not only becoming plant-based but also counting grams of fat. But, let us tell you, these folks are doing it and they are doing it to stay healthy. Bottom line, they are committed and they are eager to learn more about options that they have and recipes that promote the goals of the program. It’s not easy but they are up for the task. So, thanks to all of you who attended, who asked great questions, who offered their stories, and who listened. A common theme of comments and questions centered around how to incorporate variety, taste, and restaurant eating without sacrificing the plant-based, low fat guidelines. So, here’s a link for an ‘Oil Free 8 Minute Marinara Sauce’ compliments of Shane and Simple.


His blog and site is also full of great healthy options, so please enjoy. There was also considerable interest in plant-based meats in an elf-fort to stay away from the typically fat laden, highly processed, and not necessarily tasty commercial plant-based meats. So, we are offering this link to an older blog featuring our preparation of The Gentle Chef’s ‘Bacun’ (always with his permission). There IS oil used in this recipe so be forewarned.

AND! LOOKEE what Your Elf learned from this meeting! Yep, an Air Fryer. These have been the rage for a while now but we’ve been a bit reluctant to try.
One of the Ornishers, Ken Roberts, raved about his, so we decided to take the plunge and get one. So, far, we’ve managed to get it out of the box and will spend considerable time this week playing with it. We Googled ‘vegan air fryer recipes’ and found dozens of resources, sites, and recipe books all using air fryers. So, we should have some fun things to share with you next week; or not. We also found another interesting and easy recipe to try using our slow cooker...’Slow Cooker Cauliflower’. We love cauliflower so this looks to be a winner. We’ll let you know!
Thursday of this week saw us (Your Elf and Big Solid) in his home town of Water Valley MS. Water Valley is a small town (maybe 3000+) that has become a showpiece of rejuvenation. It has transformed itself from a dying railroad town to thriving mecca for the arts and businesses. To show you how ‘mainstream’ plant-based eating has become, a nationally famous restaurant called ‘B.T.C.’ (Be The Change) was established in an old vacant 'Ben Franklin' store
AND they offer vegan/vegetarian options! This WONDERFUL salad, called Oh Suzanne, was a luscious combination of fresh and locally grown greens, spicy walnuts, black-eyed peas, dried cherries, crispy Brussels sprouts, and a delicious golden beet and cherry vinaigrette! It also has pickled egg and honey goat cheese but we asked that be held to make it totally plant-based.
OH SUZZANNE! It was delicious! We also received our order of a CASE of Firewalker Hot Sauce…you  may remember we found this on our trip to Asheville NC this past August.
WE LOVE this sauce but it will seriously challenge your heat tolerance!! Talk about adding flavor though!! WOW!
Today, as we were checking out at the grocery store, the woman behind us commented on the amount of fresh vegetables on the conveyor with’ “Looks like there is some healthy eating there”. We responded with an enthusiastic yes and mentioned that we were/are vegan. The checker also commented that she needed to eat better, so we had a moment to share our Elf card and talk about the blog. For whatever else occurs, we hope both of these folks will read, try, and try again. Life is good!
So, we are at the end of this little bloggery today with some guilt about not having ‘fixed’ some recipes. But, hey! There are the coming weeks, so stay tuned. In the meantime, remember to always LOOK for the GOOD, be an EXAMPLE of the GOOD, and ACT for the GOOD as HARD as you can, in as MANY WAYS as you can, EVERY DAY that you can. DO EPIC!

YOUR Elf!!

Pot Pourri Elf


BABY IT’S COLD OUTSIDE!! But, hopefully, the Kinky Elfery Kitchen is busy enough to warm the whole house!! Actually, we don’t have a LOT to talk about this week; we’ve been occupied with non-kitchenery stuffs and have prepared little in the way of new recipes. We DID prepare a couple of previously featured dishes to share with some friends, so the week has not been a total loss in the food preparation ‘bidness’. HOWSOMEVER, what we do wish to be helpful and entertaining! This past week offered us a breather from the intense cold we’ve been experiencing, though since Friday, we are back in the Deep South Freeze and will stay here for a few more days. We in Mississippi hardly suffer from really frigid temperatures, so when we have several days with lows in the teens, we don’t deal with it very well. And aging infrastructures don’t either, so maintaining water service in the city of Jackson has been a challenge with well over 100 breaks in water mains. All of them were repaired just in time for this current and upcoming onslaught of dreadfully cold weather. So, here are just a few things from this past, almost cookless, week. On Wednesday, January 10, we had the honor and joy of speaking to the Alumni of the Dean Ornish Cardiac Rehabilitation Program at St. Dominic Hospital in Jackson MS. This picture was taken prior to our Elf-speak so there are a few folks that are missing. Can you spot Your Elf?


In any event, we had a BALL! Your Elf could NOT shut up and the very responsive audience/participants kept us on our pointy toes with questions and comments. The Ornish Program for the Reversal of Heart Disease is only offered in Mississippi at St. Dominic Hospital.


This link is for informational purposes; your Elf is on board for diet-regimens that support plant-based eating. In any event, these alumni have altered their life-style to assist in their cardiac rehabilitation; this includes not only plant-based eating but also limiting fat intake. So, you can imagine the challenge of not only becoming plant-based but also counting grams of fat. But, let us tell you, these folks are doing it and they are doing it to stay healthy. Bottom line, they are committed and they are eager to learn more about options that they have and recipes that promote the goals of the program. It’s not easy but they are up for the task. So, thanks to all of you who attended, who asked great questions, who offered their stories, and who listened. A common theme of comments and questions centered around how to incorporate variety, taste, and restaurant eating without sacrificing the plant-based, low fat guidelines. So, here’s a link for an ‘Oil Free 8 Minute Marinara Sauce’ compliments of Shane and Simple.

His blog and site is also full of great healthy options, so please enjoy. There was also considerable interest in plant-based meats in an elf-fort to stay away from the typically fat laden, highly processed, and not necessarily tasty commercial plant-based meats. So, we are offering this link to an older blog featuring our preparation of The Gentle Chef’s ‘Bacun’ (always with his permission). There IS oil used in this recipe so be forewarned.
AND! LOOKEE what Your Elf learned from this meeting! Yep, an Air Fryer. These have been the rage for a while now but we’ve been a bit reluctant to try.
One of the Ornishers, Ken Roberts, raved about his, so we decided to take the plunge and get one. So, far, we’ve managed to get it out of the box and will spend considerable time this week playing with it. We Googled ‘vegan air fryer recipes’ and found dozens of resources, sites, and recipe books all using air fryers. So, we should have some fun things to share with you next week; or not. We also found another interesting and easy recipe to try using our slow cooker...’Slow Cooker Cauliflower’. We love cauliflower so this looks to be a winner. We’ll let you know!
Thursday of this week saw us (Your Elf and Big Solid) in his home town of Water Valley MS. Water Valley is a small town (maybe 3000+) that has become a showpiece of rejuvenation. It has transformed itself from a dying railroad town to thriving mecca for the arts and businesses. To show you how ‘mainstream’ plant-based eating has become, a nationally famous restaurant called ‘B.T.C.’ (Be The Change) was established in an old vacant 'Ben Franklin' store
AND they offer vegan/vegetarian options! This WONDERFUL salad, called Oh Suzanne, was a luscious combination of fresh and locally grown greens, spicy walnuts, black-eyed peas, dried cherries, crispy Brussels sprouts, and a delicious golden beet and cherry vinaigrette! It also has pickled egg and honey goat cheese but we asked that be held to make it totally plant-based.
OH SUZZANNE! It was delicious! We also received our order of a CASE of Firewalker Hot Sauce…you  may remember we found this on our trip to Asheville NC this past August.
WE LOVE this sauce but it will seriously challenge your heat tolerance!! Talk about adding flavor though!! WOW!
Today, as we were checking out at the grocery store, the woman behind us commented on the amount of fresh vegetables on the conveyor with’ “Looks like there is some healthy eating there”. We responded with an enthusiastic yes and mentioned that we were/are vegan. The checker also commented that she needed to eat better, so we had a moment to share our Elf card and talk about the blog. For whatever else occurs, we hope both of these folks will read, try, and try again. Life is good!
So, we are at the end of this little bloggery today with some guilt about not having ‘fixed’ some recipes. But, hey! There are the coming weeks, so stay tuned. In the meantime, remember to always LOOK for the GOOD, be an EXAMPLE of the GOOD, and ACT for the GOOD as HARD as you can, in as MANY WAYS as you can, EVERY DAY that you can. DO EPIC!
YOUR Elf!!

Sunday, January 7, 2018

Happiness is a Warm Elf

WELCOME 2018!! What a wonderful year to continue to be plant-based and vegan or to incorporate plant-based eating into your current food regimen. We are only too happy to share tips, recipes, resources, and links that will make your effort be rewarding. So, let’s begin our year together with the traditional foods of the New Year Day celebrations of parades and, of course, FOOTBALL!! Nothing like a glass of champagne at midnight to welcome the year with all the joys, challenges, opportunities and excitement that we can ferret out!
As is a Southern Tradition, we prepared Black-eyed Peas, Cabbage and Cornbread for our New Year’s Day food extravagance. And, we left out the Ham Hocks/How Jowl. Believe you me, we did not miss the fat at all and had plenty of flavor with good seasoning and some Liquid Smoke. So, we put our Black-eyed Peas in the Crockpot with enough of The Gentle Chef’s ‘Chicken’ Bouillon (with a half teaspoon of Liquid Smoke) to cover, set on high, and let them cook away. We did check on them after about two hours to replenish the liquid that had been absorbed. We used a slow cooker bag to keep the Crock Pot clean. We have mixed feelings about using the bags, mostly because we have a regular sized Crock Pot and the bags are designed for the larger pots that are oval instead of round. Sure do wish they made these cooker bags for the smaller pots.
We removed the thickest part of the cabbage core and cut the cabbage into reasonably sized pieces. We heated a large deep frying pan until it was pretty hot, threw in about a tablespoon of EVOO. It got hot quickly and we added raw cabbage until the pan was about three-quarter full.
We like to get a bit of a sear on the cabbage initially and then turn the heat down, cover until it cooks down a bit and then add the rest of the raw cabbage. It gets a good stir to assure that the newly added cabbage mingles with the more wilted and absorbs some of the seasoning (a bit of white balsamic vinegar and a quarter teaspoon of Liquid Smoke). This is covered and allowed to cook down until tender and well seasoned. If it needs further seasoning prior to eating, we can adjust for taste with more white balsamic, salt and pepper.
Even though we LOVE our Black-eyed Peas and Cabbage, there is nothing ‘eat-wise’ that brings a smile to Big Solid’s face than corn sticks baked in cast iron! We have veganized the recipe with ease and while we put together the batter, we brush the iron corn stick pans with some coconut oil (it sustains a high heat capability), throw them in a 450º oven and let them get really hot. Then, we add the batter and listen to the swizzle that assures we'll have a nice crust!
When the ‘sticks’ are done, it’s time to eat and rest in the knowledge that we will have good luck for the year!
We try to use Miyoko’s Creamery Vegan Butter; it’s delicious and sustainable but VERY expensive. So we keep Earth Balance on hand for baking. We have noticed that ‘I Can’t Believe It’s Not Butter’ has now come out with a vegan option; of course, we can’t get it here yet but are asking.
Big Solid has been asking Your Elf for some 'chicken and sausage' gumbo, so during the week prior to New Year's Day, we decided to give it a go. We used a combination of two recipes, the Mushroom and Tempeh Gumbo from Susan Voisin's FatFree Vegan Kitchen for the dry roux
http://blog.fatfreevegan.com/2013/11/mushroom-and-tempeh-gumbo.html
and a non-vegan recipe for the vegetables and spicing.
http://www.geniuskitchen.com/recipe/louisiana-chicken-and-sausage-gumbo-the-real-stuff-47656
So, first you make a roux, starting with flour and, this time, our cast iron skillet. Of course, the flour initially is white
and gradually undergoes that magical color change that makes a roux
a roux.
Once the flour is a deep enough color, we blended with our ‘go-to’ bouillon and VOILA! A deep, dark roux. We sautéed our mirepoix, (chopped onion, celery and bell pepper) the Holy Trinity of Louisiana cooking, added garlic, Cajun seasoning and then the blended roux. To this we added okra (it IS gumbo) and let that simmer.
To that we added our plant-based Andouille Sausage and a combination of Soy Delight Chicken Nuggets we’d sautéed stovetop and the remaining 'Chickun Shreds' from the exploding dough a while back.
The non-vegan recipe called for the addition of the gumbo staple filé thirty minutes before serving. If you’ve ever doubted that filé makes a difference, take it from Your Elf…IT DOES!! We tried the thickened gumbo prior to adding the filé; Big Solid’s reaction was “This is good but it’s not gumbo.” Broke Your Elf’s heart. THEN we said, OK, let’s add the filé and try it again. “BINGO!” or should we say “GUMBO!” Here’s the final plating.
The final recipe we’d like to share with you this week is one we will make often…it’s THAT good. A Facebook friend, Sharla Bachelder, sent us this link and we knew immediately that we’d like to try it. Mushroom-Spinach Soup with Cinnamon, Coriander, and Cumin. Long title, GREAT SOUP!
https://mobile.nytimes.com/recipes/1017980/mushroom-spinach-soup-with-cinnamon-coriander-and-cumin.html
We share this link with a caveat…this site is not free. You do get a free trial at which point, you may choose to purchase a membership or let it go. It’s a great site but not plant-based. Just so you know. Anywho…here’s the soup! We got our ‘mise en place’ and naturally found ONE ingredient we THOUGHT we had but didn’t. However, we had a decent substitute so we forged ahead. Top row left to right we have Organic Cinnamon, Ground Coriander, Allspice, Ground Cumin, Thyme, Oyster and Shiitake Mushrooms, EVOO, Kosher Salt. Bottom row is Baby Spinach, Tomato Paste, Lime, Earth Balance, Shallots (we did not have enough to make complete the amount, so we added diced onion), Cremini Mushrooms, Black Pepper.
The mushrooms were torn and placed in a soup pan.
This was done in half-portions of mushrooms and shallot/onions, using approximately 10 ounces of mixed mushrooms each round of cooking. They were cooked for about 14-16 minutes for each portion until all their liquid had been rendered and they were a nice deep brown.
All the mushrooms were returned to the pan with all the spices/tomato paste and cooked for about a minute
then we added 5 cups of our chicken bouillon. (The recipe called for water but we always use the bouillon.) The spinach was added only until wilted
and then very coarsely chopped with an immersion blender. We served it with a left-over corn stick!

The first Saturday of each month is celebrated with our BFFs, Jesse and ME Dees. This Saturday we went to a new restaurant for us, Bacchus.
While their menu doesn’t exactly include plant-based eating options, they were very happy to design a couple of options for us when we contacted them ahead of time. Your Elf had a very nice veggie pasta
and Big Solid feasted on a grilled veggie sandwich with fries!It was a very nice evening with very good friends.

So, we close out our first blog of 2018 and already have some fun ideas cooking up for the Kinky Elfery Kitchen!
We leave you as we always do..remember to always LOOK for the GOOD, be an EXAMPLE of the GOOD, and ACT for the GOOD as HARD as you can, in as MANY WAYS as you can, EVERY DAY that you can. DO EPIC!
Your Elf.

Sunday, December 31, 2017

Auld Lang Elf

GREETINGS FROM YOUR ELF!! Didn’t 2017 begin a few weeks ago and here we are ready to dive into 2018? Goodness mercy Elf! We have a lot to share today so let’s get on with it. The holiday season at the Elf-haus is always a challenge…a challenge to find new and exciting vegan recipes to try out on ours-elfs as well as share with others. So, this year we prepared a couple of recipes to take to the Pajama Christmas at the Dees. BUT FIRST, we always start Christmas Day by taking breakfast to the kids/grand kids. This year, we took ‘sausage’ biscuits and Cinnamon rolls. Two weeks ago, we showed you the Maple Sausage roll we prepared from The Gentle Chef’s wonderful meat analogue cookbook, Seitan and Beyond. This week, here’s the end result. We sliced the sausage and sautéed
and then baked the biscuits to ‘slide’ those patties in! We must confess that we did NOT make the biscuits but did find a ‘store-bought’ biscuit that had no dairy or animal stuffs in them. These did not last long.

We also took ‘store-bought’ Cinnamon Rolls, primarily for the grandkids. They are not plant-based, so instead of the Annie’s Rolls we usually take (Kroger has been OUT of them for weeks now), we used regular ole Cinnamon Rolls…they did have an indication of dairy, so Big Solid and Your Elf did not partake. We DID, however, partake of the traditional Christmas morning Mimosas and a sausage biscuit or two.
The three dishes we prepared for our DEES’ DINNER were SO MUCH FUN to make and so worth the elf-fort!! First of all, from Susan Voisin’s Fat Free Vegan Kitchen, we made Vegan Sausage and Mushroom Étouffée.
(Note: We used the French spelling, so that's why it looks different.) We are pretty sure that the idea of a Vegan Andouille Sausage curls the toes of most folks from Louisiana but we have to say that these are a very decent plant based alternative. We had made the sausages a week or so ago; they keep beautifully and also freeze well, though they don’t usually last long enough to have to freeze. So, the base of the Étouffée is a roux; most rouxs are a mixture of oil/grease and flour that is stirred constantly over heat until the flour reaches a certain color. The color could be from a light brown (for a lighter roux) to a deep chocolate brown, for obviously a darker roux. Well, Susan has found a way to make a FAT FREE roux using ONLY the flour stirred over heat! When we first tried this a few years back, we were so skeptical we almost went with the old way BUT we didn’t. And we are SO very glad we did. This method, believe it or not, makes a fabulous roux without the fat!! We started off with just plain ole flour in a pan…we completely forgot to use our iron skillet!! What a stupid Elf.

Using a wooden spoon, we stirred and stirred and stirred. Now, the stirring part is so very critical! At first, you think you’re NEVER ‘gonna’ get to the color suggested by Susan which is the color of light brown sugar. So, we kept on stirring as the flour slowly began to change color. Personally, Your Elf likes a roux base that is a bit darker, so as the flour began to brown up, we kept a close watch on the degree of darkness.
Believe Your Elf when we say that this is THE most critical part of the roux preparation because once the flour starts to color, the process speeds up and it doesn’t take but just an instant to go from the desired color to BURNED. If that happens, you just HAVE to start over. We had gotten to a fairly nice color and were really trying to keep a close eye on further darkening when we got an important phone call we were anticipating. We made the decision to stop the roux at that point rather than balance a phone conversation with the intensification of the roux. We removed the roux from the heat right then.

Once our phone call was over, we finished the roux off by blending the browned flour with The Gentle Chef’s Chicken Bouillon. The final roux was such a lovely color!!
With that preparation done, we were able to focus on the remainder of the ‘cookery’. We sliced our PB Andouille and sautéed them
until they were browned and slightly crisp.
And here's what they look like up close and personal.

We deviated a bit from Susan’s recipe by sautéing the sausages first and then the other vegetables. Why, you ask? Well, we wanted the onions and other vegetables to sauté in the flavor left by the sausages. So we did not wipe the pan out when we began to sauté the onions.
We used a small amount of water to deglaze the sausage bits along with the onions to keep the use of fat to a minimum. Next, we added the rest of the ‘mirepoix’ or Holy Trinity of onions, celery and bell pepper that is so associated with Louisiana cuisine—we added the celery and bell pepper to the onions we had already softened up a bit.

Talk about great smells! Once the ‘mirepoix’ was ready, we gave the roux a quick spin in the blender to refresh and added it to the pan along with the remaining ingredients (soy sauce, thyme, smoked paprika, cayenne, ground black and white pepper, garlic, dried basil). In another slight departure from the recipe, we had sautéed a LOT of sliced mushrooms earlier because we KNEW we were going to prepared two recipes that included mushrooms. So, we added the sautéed ‘shrooms to the roux and spices.

You can see the spices we added prior to stirring them in and letting the mixture slowly cook until it thickened.

When it had reached a desirable thickness
we added the sliced and sautéed sausages.
Here is a close-up of the Étouffée. It’s a beautiful dish. The sauce was just the right thickness to support the substance of the mushrooms and sausages.

And now, for the other side of this dish. If you’ll look back at the spice ingredients, you’ll notice that one of them is cayenne. Well, we have this EXTRA HOT cayenne that we purchased from Patel’s Grocery. And when it says EXTRA HOT, we can vouch every so surely of that. With that in mind, we added ONLY HALF of the 1/4 teaspoon recommendation of the recipe or 1/8 teaspoon. AND EVEN THAT WAS TOO MUCH!! Well, not too much for us but WAY too much for the Dees! So, we were able to share some with our neighbors who LOVE extra spicy food! We can tell you that when we make this again, we will use 1/16 teaspoon of the cayenne. The Étouffée was served over brown rice and we forgot to take a picture of that!

Our next dish was from the Forks Over Knives cookbook titled Mushroom and Green Pea Risotto. We saw this on Facebook and determined we really needed to give this one a try.
O.M.G! This is a most delicious dish! And it’s really easy! Usually, risottos take a while to prepare as you stir small amounts of broth to the arborio/short-grained rice until the rice develops as creamy, silky texture and additional ingredients can be added. This recipe actually develops all of that creaminess without the constant or near constant stirring, adding, stirring, adding. So, here you go. Here is our ‘mise en place’. Left to right-ish we have mushrooms, short-grain brown rice, black peppercorns, apple cider vinegar, frozen peas, nutritional yeast, thyme, onion, and cashew cream in the white topped jar. Not pictured is six cups of the Chiken Bouillon.

There are two 'secret’ ingredients to this recipe that account for the smoothness and the cheesy flavor..raw cashews from which the cashew cream was made and nutritional yeast. The onions are cooked in water (to keep fat use to a minimum) but we used 1 teaspoon of EVOO with water, covered the pan and let the onions soften. After the onions cooked, the mushrooms and green peas were added and cooked until tender with the mushrooms taking a wee bit longer so they were
added first.

The rice, broth, and some spices were cooked in a medium saucepan until the rice was cooked al dente. To the partially cooked rice, we added the mushroom/pea mixture, cashew cream and remaining ingredients.
This was cooked over medium heat with frequent stirring until the rice was completely cooked, all liquid was absorbed
and the dish had developed that creamy, silky texture.
After the Risotto was completely cooked, we let it sit, covered for a bit, tasted to adjust seasoning and it was ready. This dish is quite lovely…we did not over-spice this dish because we wanted to share it with someone who is very sensitive to heavy heat/spices. Even Big Solid, who is NOT a risotto fan, liked this. HIGHLY RECOMMEND!

Our final dish was a dessert called Apple Crisp. We actually took a non-vegan recipe that we had used a long time ago and substituted vegan ingredients, namely vegan butter or margarine and sugars.
Here is our ‘mise en place’; all purpose flour, Earth Balance (I hate to use it but sometimes it comes in handy for baking), Brown sugar, a sliced assortment of Granny Smith, Gala, and Honey-crisp apples, quick cooking oats, water, organic sugar, spices.

It’s very easy to prepare. Throw the sliced apples in a 9x13 baking pan and sprinkle a mixture of some of the flour, cinnamon and organic sugar over. Pour the water over that (which we forgot to do, not a big deal). Top with a crumbled mixture of flour, brown sugar, baking powder/soda, and melted vegan butter and bake for about 45 minutes at 350º.  It’s easy and it’s also delicious.
We served it with a scoop (or two) of So Delicious Cashew Milk Salted Caramel Cluster. Not a picture to be found because we were all devouring this lovely dessert! Alas, we have no pictures of the DEES’ Pajama Dinner this year. Time got away from us and people left before we could gather our wits to take a group photo. Elf-forts at a timed group selfie did not result in anything! BUT, you can at least get an idea of what an elegant table ME and Jesse set.
As well as the napkin that has been The Elf’s for many years!
OH—ONE MORE THING! Your Elf has a new Facebook page called The Movie Elf.
We have fun reviewing movies from an average person POV; mostly visceral in nature and oh so fun to do. Join us, please.

OK, NOW we are done for this week! We will be busy tomorrow cooking up some traditional and some non-traditional New Year’s Day plant-based goodness to share with you as we kick-off 2018! Annie sends her best New Year’s Day wishes as well!

So, until such time as we greet you in a New Year, remember to always LOOK for the GOOD, be an EXAMPLE of the GOOD, and ACT for the GOOD as HARD as you can, in as MANY WAYS as you can, EVERY DAY that you can. Your Elf.