Happy Morselicious Monday!
Thank you ALL for your Holiday orders!!!
So excited to spread the Ho Ho Ho’s xo Mo!
How was your weekend?
What did you do?
Are you spreading good cheer?
I LOOOOVE Christmas Carols…NEVER get sick of them!!!
Do you have a favorite Holiday Song?
In case you were wondering, my top 3 are
It’s the most wonderful time of the year (Johnny Mathis version)
Have yourself a Merry Little Christmas (Judy Garland OR Muppets & John Denver)
White Christmas (Bing Crosby)
and a random HYSTERICAL one is from the musical, SHE LOVES ME
12 days to Christmas
Here’s a MORSELICIOUS Meatless Monday recipe:
Green Cakes
1/2 cup cooked quinoa
1 cup chopped spinach
1 cup chopped carrots
1 cup chopped zucchini
1/4 milk of your choice
1/4 cup Morselicious Mix * (or baking mix of your choice)
1/4 cup chopped green onions
juice of 1 freshly squeezed lemon
1 tsp oil (I use coconut/hemp or olive)
2 tsp dill OR rosemary
black and red pepper to taste
Directions:
Lightly steam all veggies EXCEPT spinach
In a separate bowl, mix ALL other ingredients together and
add ALL veggies.
Form into cakes (in my Morselist fashion, I make mini cakes)
bake at 350 for 15 minutes on lightly oiled baking sheet
OR
pan fry in lightly oiled pan for a few minutes, until lightly browned
Top with a dollop of Cashew Cream, Tahini or Mo’s Seedy Cream!!
Mmmmorselicious!!!!!
December is a big birthday month too and I do love Christmas carols…too many to name. Will be adding Michael Buble’s and Justin Bieber’s this year.
It’s cold enough to snow here, but we don’t have the precip…we’ll see—could be a White Christmas!
Oooh, is it YOUR bday, Karen?
🙂
Yum and Yum! I look forward to trying both of these. Thanks
and fun and fun, too! 🙂
Thanks, Reece!
Favorite Christmas CD is Joy by Jewel, but definitely going to pick up the Glee Christmas CD. I love anything peppy!
Oooh…that’s the 2nd Glee mention…must check out! 🙂
Thanks, Jill!
I too love Christmas! I am making chocolate chip morselicious cookies for Christmas treats. This weekend, I am going to make some with crushed candy canes in them. I know they will have a bit of sugar in them, my hope is for a festive color. I will let you know. Merry, merry! Oh by the way, I got the Glee Christmas CD. Super peppy and Christmasy. Christen
Oooh..sounds so fun and tasty! 🙂 Thanks for sharing!
Okay – I will try to make this as short as possible; however, I had an inspired cooking weekend. I was inspired by Mo to make a healthy vegetable stock without salt and the bad stuff, which I did (I’ll give the recipe another day) and it turned out great.
That inspired me to make a vegan butternut squash/mushroom soup (and I’m not a vegan, but wanted to try), which I also did and it turned out sooooo good. If you didn’t know, I bet you would guess there was butter and cream in it. So, I thought I would share the recipe (which is a combination of several recipes I found with some things I also added).
Ingredients:
2-3 tablespoons coconut oil
1 medium onion, chopped
2 medium carrots peeled and chopped into 1″ pieces
Approx 1 cup sliced mushrooms (I used baby bellas, I also got the pre-sliced packages and used about 1/2 of it)
3-4 cloves of garlic, peeled and diced
1 butternut squash, peeled, seeded and cut into 1″ cubes
6 cups vegetable stock
1 cup unsweetened coconut or almond milk
1/4 cup sage leaves, chopped
1 teaspoon nutmeg
1 tablespoon pepper (or to taste)
In a large stock pot, over medium heat, saute the onions, carrots and mushrooms in the coconut oil for approximately 5 minutes until soft and the onions are translucent. Add the garlic and continue for another minute (be careful not to burn the garlic).
Add the butternut squash and cover with the vegetable stock. Bring to a boil, reduce to a simmer, add sage leaves, cover and cook for approximately 20-25 minutes until the squash is fork tender.
Turn off the heat and stir in the nutmeg and pepper and coconut milk. Allow to cool for 5-10 minutes.
Spoon into blender or food processor in small bunches and blend until smooth. Spoon into a bowl and enjoy. To quote Mo, “Yummmmmmmmm.”
I hope I didn’t leave anything out!
Reece
And -OMG, was it MORSELICIOUS!
Thank you so much for sharing the recipe with ALL of us and the actual soup with yours Morseliciously! 🙂