Black Friday Breakfast!

While many folks were bum-rushing stores for crazy sales, we stayed home in our PJs and started to prepare for Christmas. We enjoyed a lovely breakfast of toasted pumpernickel bagels with Earth Balance coconut spread and homemade natural peanut butter (Yes, together) and hot cocoa in big cappuccino mugs.

Coconut + PB = Delish on bagels

Cocoa with dollops of whipped "creme"

Bedheaded Mac enjoys her Black Friday Breakie!

The rest of the day, we lounged around and ate leftovers. We did manage to take a bit of a break to put up our tree and decorate it.

Yeah, we're in the spirit!

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Curried Cauliflower

Do you ever get a craving for a certain kind of food, but just can't be bothered to spend money to get it? That's happened with us, as we had been wanting some Indian food, but nothing too heavy. We had all of this food in the refrigerator that we didn't want to waste. So we went to our spice bottles for inspiration. Grabbing some cauliflower, onions and peas, we could have made an aloo. However, we wanted to keep things light and decided to go for a baked cauliflower, almost like an Atkins-take on popcorn with some kick. Here's what we came up with:

Curried Cauliflower
Source: Craving Some Indian Food
Serves 4-6

Ingredients:

• 1 head of cauliflower, chopped
• 1 yellow onion, chopped
• 1/2 c. green peas
• 1/2 c. vegetable broth
• 1 Tbsp curry powder
• 1/2 Tbsp garam masala
• 1/2 Tbsp tumeric
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• Sea salt to taste (optional)

Directions:

1. Preheat oven to 350°F. Line a baking sheet with foil.
2. Put cauliflower, onions, and peas in a large bowl. Pour over vegetable broth. 
3. In a small bowl, mix together curry powder, garam masala, turmeric, cinnamon and black pepper. Sprinkle spice mix over vegetables and give a quick toss
4. Pour mixture onto baking sheet. Place sheet in oven, and bake for 35-40 minutes
5. Sprinkle with sea salt before serving (optional)

With some tofu, sauteed mushrooms and spicy red rice

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Momma Mac & Li'l Mac's Spiced Apple Pie

Every Thanksgiving, I'm asked to make what's become our traditional family apple pie. The tradition started about 10 years ago when my mom, the original resident baker, decided to make one in place of her family-famous rum cake. From the moment she served it in her green apple pie plate, everyone went crazy for it. The year after the first presentation, Mom asked me to make the pie, making one single tweak to the recipe. Ever since, it's been demanded for Thanksgiving and Christmas. Mom makes sure I don't disappoint.

What makes this pie so good are the Granny Smith apples and my mom's spice blend of cinnamon, all-spice, mace and nutmeg. The pie isn't too sweet. With a buttery type crust, everything is just so balanced. Now, I don't think when I make this pie that it's as good as Mom's, but Mom seems to think it's spot on.

For the crust, you can use your favorite recipe or store-bought. What's key is that it be "buttery" but not oily. For a bit of sheen, you can brush a little bit of melted "butter" (i.e. Earth Balance) with some almond milk.

Momma Mac & Li'l Mac's Spiced Apple Pie
Source: Momma Macaroon's Baking Guidance
Serves 8-10

Ingredients:

• 2 9in. pie crusts or 1 double pie crust recipe
• 6-7 large Granny Smith apples
• Juice of 1 lemon
• 1 Tbsp. cornstarch
• 1/2 c. sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. allspice
• 1/8 tsp. mace
• 1/8 tsp. nutmeg
• 1/4 tsp. Kosher salt
• 2 Tbsp. soy margarine, melted
• 1/8 c. non-dairy milk

Directions:

1. Preheat oven to 350°F. Prepare a 9in pie plate with bottom crust. Set aside
2. Peel, core and slice the apples. Place in a large bowl. Pour over the lemon juice and sprinkle the cornstarch. Toss to prevent browning
3. In a medium bowl, mix together the sugar and spices until well-combined. Sprinkle over the apples. Toss again to coat the apples with the sugar and spice blend. Spoon apples into pie plate. Cover with top crust and flute edges. 
4. In a small bowl, mix together soy margarine and milk. Brush mixture onto top crust (You won't need to use the entire mixture. Use enough to just cover)
5. Place pie on baking sheet. Using a fork, prick top crust evenly. Place pie in oven, and bake for 65-75 minutes or until crust becomes golden

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Thanksgiving Dinner in Pictures

So much food. So good to eat. We're still recovering from stuffed bellies...

Handmade Pumpkin Ravioli

In a Brown "Butter" Sage Sauce with Pignolis

Pan-fried with Balsamic Broiled Brussels Sprouts

Macaroon's "Teese Me with Cheezly Mac & Cheese"

Momma Mac & L'il Mac's Spicy Greens

Mashed Turnips with Fresh Parsley

Mamma Artie's Cranberry Sauce with Apples, Walnuts & Grand Marnier

Tofurky Turkey with Balsamic-Sage Baste

Plated up!

Homemade Peanut Butter Cup

Momma Mac & L'il Mac's Spiced Apple Pie

YUM with some "Rad Whip"

Chocolate-PB-Caramel Apples

Momma Mac's Boozy Sweet Potato Pie Tart!

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Quinoa Pasta with Chickpea Marinara

A red sauce with chickpeas? Ummm. Yeah!

Sadly, I wasn't cooking as much as I would have liked. Artie had been taking the reins. I totally appreciated it, but also felt bad. So, on Saturday, I gave him another night off from the kitchen, and begun to dig around the cabinets to see what I could whip together. With a can of chickpeas, a couple of cans of tomato sauce and some veggies, I put together a chickpea marinara to go atop of some pasta for a lovely comfort-food dinner. 

We used quinoa pasta, but you can use whatever kind of pasta you like. I'd also recommend serving over rice  or as a red rice casserole. Served up with a side salad or some steamed veggies, it's very satifying.

Quinoa Pasta with Chickpea Marinara

Source: Mac's Saturday Night Vegan Special

Serves 4

Ingredients:

• 1 lb quinoa pasta, cooked (Ancient Harvest is a great brand)
• 4 garlic cloves, sliced
• 1 medium onion, peeled and diced
• 1 red bell pepper, chopped
• 1/2 c. carrots, chopped
• 1/4 c. vegetable broth* 
• 1 Tbsp. tomato paste*
• 2 8oz can of tomato sauce*
• 1 15oz can of chickpeas, rinsed and drained
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 tsp. crushed red pepper
• 1/4 tsp. freshly ground red pepper
• Dash of parsley as garnish

* = No salt added variety is preferred

Directions:

1. Cook pasta according to box instructions. Begin to prepare sauce while pasta is cooking
2. Add a bit of cooking spray to a large saucepan. Heat, then add sliced garlic. Saute until lightly browned
3. Add onions, bell pepper, carrots and vegetable broth to the pan. Cook until onions start to become tender tender (about 5 minutes).
4. Add tomato paste and sauce to pan, and bring mixture to a boil. Then, add chickpeas and stir in spices. Lower heat and simmer for 10-15 minutes
5. When serving, ladle sauce over cooked pasta

Leftovers for lunch, topped with balsamic-marinated mushroom

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Guess Who Won the Get Ready for Thanksgiving Coupon Giveaway

We'd like to thank those of you who participated and read the haikus and poems for our "Get Ready for Thanksgiving Coupon Giveaway." We were really impressed with the entries. They were really great, and made it difficult for us to pick a winner. So without further ado, the winner is....

drum roll please

and roll

and roll

and a roll a bit more...

cymbal clash

VEGANN of VegAnn's Kitchen with her haiku

a veganksgiving
even though no turkey
wear your biggest belt

Congrats VegAnn! We really loved your stuff! Just drop us a line at thefoodduo@gmail.com to claim your coupons!

Now we leave you for the night with the following words:

food bloggers

yummy photos of treats

puddle of drool

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Homemade Black Bean Burgers & BEAT Loaf

My first homemade black bean burger on potato bun!

This past weekend has been full of kitchen experiments, whipping up recipes and trying foods I'd never eaten until now. For instance, I made a chickpea marinara (recipe to follow), millet cereal with sauteed berries and fresh carrot-apple juice (first time juicing and with the Vita-Mix). I certainly kept myself busy, and really surprised myself with now well things turned out.

On Sunday, I decided to cook 6 cups of dry black beans that I bought from Fairway Market a couple of weeks ago. At first, I thought I'd use 1/2 of the beans for a chili and the other 1/2 as a spread for oat flour soft tacos. Then, I scrapped that idea and made some black bean burgers and black bean "BEAT" loaf.

I was scared to make both, as I usually use black beans as a side. After cooking up the black beans, I mashed up the beans, folded in some chickpea flour and flaxmeal and added some garlic, onions, bell peppers and carrots with chili powder, cayenne and black pepper. I split the mixture into a loaf and 8 burgers. The loaf was baked to have during the week (with cauliflower mash or turnip fries). The burgers were formed with half being frozen and the other half being cooked right away.

The burgers were our dinner on Sunday evening. I served them on potato buns, made from mashed potatoes, spices and a bit of veggie broth. With a side of Brussels spouts, my favorite veggie, and a side salad with beets, everything was all set. Now, fries or even some tortilla chips would have gone nicely, but we were good kids and not going off our diet plan. 

If I make the burgers or loaf again, I have to write up a recipe! Whipping up deliciousness is worth all of the time playing in the kitchen, good or bad! And, if you hadn't noticed, we like playing with our food :) 

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Momma Macaroon's Carrot-Apple Juice

Momma Macaroon is a juice-lover who doesn't own a juicer (Go figure!). It's very important to her and often tells us about the benefits of it. Rather than make juice herself, she goes to a local juice bar to get her favorite blend of carrot, celery and apple. Straight up is how she likes it: no sugar, spice or anything else "nice."

Yesterday, while doing her "health food" shopping, Mom mentioned that she felt like having a juice and asked if our Vita-Mix could do the job. I told her that since it seemed to do every else,  it could handle making a juice. So, at Whole Foods, she picked up some carrots, celery and a couple of Gala apples and asked if I could make a batch for her today.

After taking care of Sunday errands, I got started on her Juicing with the Vita-Mix was super-easy. All I had to do split the carrots and celery in half and toss in the whole apple with some water. It could less than 2 minutes (if that long) to whip it all up. Artie and I snuck in a quick sip, actually really liking it, before sharing it with Mom. She was pleased with the results.

So guess whose home is going to become a juice bar for Momma Macaroon?

Momma Macaroon's Carrot-Apple Juice
Source: Mom's Favorite Mix
Serves: 2-4 

Ingredients:

• 2-3 c. ice water
• 2 whole carrots, cut in half
• 2 whole celery ribs, cut in half
• 1 medium apple, Gala or Honeycrisp preferred 

Notes: The apple's peel, core and seeds can stay, if your blender is powerful like the Vita-Mix. Also, depending on the size of your blender, you may need to cut the apple, carrots and celery into smaller pieces. 

Directions:

1. Place all ingredients into blender's container. Cover with lid and blend on high
2. Blend for approximately 2 minutes. If needed, use a tamper to get the apple, carrots and celery liquefied

On a side note, today, Artichoke did a testimonial for Vita-Mix on "In the Kitchen with David!" So cool to hear him on my favorite shopping "show" on QVC. He even mentioned that we were vegan and how great the Vita-Mix works for us. YAY ARTIE!

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This Thanksgiving, Adopt A Turkey!

Meet Victoria! What a pretty girl!

Why wait for a presidential pardon for a turkey to be saved? Why not do it today? Farm Sanctuary's Adopt A Turkey Project is a compassionate way to be thankful this Thanksgiving by saving a turkey's life. Since 1886, Farm Sanctuary in Watkins Glen, NY (Finger Lakes region) has saved over 1,000 turkeys. And this year, we've added to that number by adopting Victoria. Isn't she striking?

Now, we're not going to preach, especially to the already converted. We'll just say that it's an awesome thing to do. 

Want to adopt? Click on the badge below.

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Get Ready for Thanksgiving with a Coupon Giveaway

We cannot believe that Thanksgiving is 14 days away! Thanks to the great folks at Amy's Kitchen and Turtle Mountain (So Delicious), we have some coupons to give away. Since this is the time to get stuffed, we figured why not have a contest for a coupon bundle to help you get everything you need for the holiday. That now brings us to our Thanksgiving coupon giveaway.

Here's what you'll win:
1 - Amy's Kitchen Coupon Book, 6 coupons in total
1 - Amy's Kitchen Delicious Natural & Organic Meals Brochure
2 - So Delicious Coupons, each for a free item

We're also throwing in a bonus of 2 coupons to save on gardein products (which we happened to find around the house recently)

Here are the rules to score the coupons:

1. Come up with a humorous Thanksgiving or holiday-themed haiku or poem
2. Post your haiku or poem as a reply to this thread by Sunday, November 13, 2025 at 11:59pm ET
3. Must be a U.S. resident

Whoever comes up with the best haiku or poem will win the coupons! We'll announce the winner on Monday, November 14, 2025.

We look forward to seeing your responses!!! GOOD LUCK TO ALL!

Be sweet and follow these great companies on Facebook and Twitter:
Amy's Kitchen: Twitter | Facebook
Turtle Mountain: Twitter  |  Facebook
gardein: Twitter  |  Facebook

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Cauliflower Sauce with Tofu Ricotta

This is your spaghetti squash. This is your spaghetti squash with ricotta goodness

Ah, Cauliflower, you misunderstood and subtle beauty. I’ve lost count of the amount of  times I’ve had to defend and advocate your wonderfulness. When people in the produce aisle pass over you and opt for your popular and less exotic cousin, Broccoli, a slight sadness comes over me.  Those poor souls have no idea how sweet and delish you can be. 

I’ve loved you for years, and will always love and defend you. And it’s because I love you that I’m sharing my mom’s recipe for Cauliflower Marinara with everyone. Mom used to make this extremely simply and yummy dish when we were low on other ingredients… or maybe  because I bugged her to make it! 

Although elbow macaroni is often the pasta of choice for this dish, feel free to use your favorite. Since we’re trying to reduce our carb intake, spaghetti squash was used in lieu of pasta. We also made a very simple vegan ricotta from a recipe we found online to mix into this dish. 



Sauced!

Momma Artichoke's Cauliflower Marinara Sauce
Source: Mom's Best Sauce
Serves 4-6

Ingredients: 

• 2 tbs. extra virgin olive oil (substituted with olive oil cooking spray)
• 2 cloves of garlic, finely minced
• 1 medium onion, coarsely chopped  
• 1 Head of cauliflower, chopped into 1-2 inch pieces
• 1 28oz. can of tomato sauce
• 20 oz. of water
• Salt and freshly ground pepper to taste 

Directions:

1. In a large pot, drop in the olive oil and sauté the garlic until fragrant and then add onions. Once the onions are tender and translucent, place the cauliflower in the pot and toss for about 2 minutes or until well coated. Pour in the sauce, water and spices. Set heat to medium and cover. Cook for about 25 minutes and season to taste.  

Simple Spaghetti Squash 
Source: Trial and Error

Ingredients: 

• 1 medium or large spaghetti squash

Directions:

1. Cut the spaghetti squash in half and scoop out the seeds. Place both halves in a pot of boiling water and cook for about 25 minutes. After the squash cools, take a fork and pull out the spaghetti strands. Make sure to shake off as much water as possible. 

Dairy-Free Vegan Ricotta Cheese 

Source: Healthdiaries.com

Ingredients: 

• 14 oz. box medium firm or firm tofu 
• 2 cloves garlic, finely chopped or 1 tsp garlic powder
• 1/4 c. olive oil - substituted with vegan vegetable broth
• 1 tsp basil
• 1 tsp oregano
• 1 tsp parsley 
• 1 tsp salt (or to taste) - used a salt substitute, but can also omit
• A dash of black pepper

Directions:

1. Mash tofu. Add all other ingredients. Continue mashing until it has a ricotta-like texture. If you want it super smooth, you could put the tofu in a blender or food processor before adding the other ingredients.

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Our New Handmade Blanket

Connie and Moz tried to stake their claim to the new blanket. Not so fast, kitties!

Momma Macaroon's friend, Anna, is a treasure to know. She often regales us with stories of her childhood and tales about her family in Austria. She is also a talented knitter. She actually makes blankets all-year long, giving them to charity, and refuses to take any money for her work.

For our wedding gift, Anna made us a beautiful multi-color blanket that is so warm and comfy that even our cats love it. Knowing that this fall and winter, we'd have another struggle with the kitties for the blanket, we asked Anna if she would make us another one: this one in beautiful autumn colors. She happily obliged and we provided the yarn. It took her a few weeks with my mom giving us teasers to its progress. Anna had us come over to see the finish product. We were so amazed and happy!

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Cannellini-Stuffed Potatoes

Getting creative on a whim can be quite tasty!


Artie had been making dinner all this week. Yesterday, I decided to give him the evening off. I had no idea what to make, but wanted it to be different. I grabbed a can of cannellini beans and a few potatoes, and decided to go for a bean-stuffed baked potato dish.

While the potatoes were in the oven, I sauteeing half of Vidalia onion with a little bit of garlic and some chopped fresh tomatoes as my base. Then I added the beans with a little bit of the reserve canned liquid. The mixture simmered for about 10-15 minutes to get it really nice and thick. When the potatoes were ready, I started putting everything together with a good amount of the bean stuffing in each.

After I finished putting together the potatoes, I steamed some broccoli to have on the side. I then noticed that I had some leftover Baby Bella mushrooms. So, I topped my potato with some that I had cooked with balsamic vinegar (Artie doesn't like them...more for me). Everything was all "tickety-boo" and Artie said he would eat it again.

Cannellini-Stuffed Potatoes
Source: Artie's Night Off from Kitchen Duty
Serves: 3-4

Ingredients:

• 3-4 Russet potatoes
• 1 15-oz can of cannellini beans
• 2  garlic cloves
• Half of a vidalia onion, chopped
• 1 medium tomato, chopped
• 1/4 tsp. dried parsley
• 1/4 tsp. dried basil
• 1/4 tsp. oregano
• 1/4 tsp. crushed red pepper
• Dash of black pepper 
• Sauteed mushrooms (optional)

Directions:

1. Preheat oven at 350 degrees. Line a baking sheet with aluminum foil. You may lightly spray with cooking spray, if you wish. 
2. Wash potatoes with a brush. Then, pierce the tops of each a few times. Place on sheet and put in oven. Bake for approximately 60 minutes until skin is crisp yet potato still tender
3. While potatoes are baking, make the stuffing. In a saucepan, saute garlic with onion until onion begins to sweat. Add chopped tomatoes, and cook until onions are softened
4. Stir in the beans with liquid. Bring mixture to a full boil. Place lid on pan. Lower heat to simmer for 10-15 minutes or until mixture is thick
5. When potatoes and mixture are ready, cut potatoes down the middle and press in the edges to loosen the potato flesh from skin and create a pocket
6. Fill each potato with the bean mixture. Top with mushrooms, if using. Serve. 

Note: Short on time? Try this:

1. Microwave potatoes for 5 minutes, and bake at 350 degrees for 30 minutes
2. Microwave potatoes for 10 minutes (or use the "Potato" setting) to fully micro-bake

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Mozzer's First Snow

Mozzer checking out the snow for the first time


Snow came to NYC in October! It was one of the earliest snows on record, and it was crazy. We got around 3 inches around our area. Some folks got more and loss power, but we managed just fine.

Mozzer, who just turned 8 months old on Nov. 2nd, had never experienced snow. At first, he was scared and kept clinging onto me while we looked out of the window. Then he got really curious. So, Mac turned the camera on to see Moz reacting to the white fluffy stuff coming from the sky.

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Tis the Season for Pumpkin Pie...Soda!

We simply love Autumn. What is it about this time of year that makes us so happy? Is it the ideal weather or gorgeous foliage? Is it donning cozy, warm  clothes, or enjoying all the fun offerings at Fall festivals? Is it sipping warm cider or Halloween? Or is it the ubiquitous seasonal pumpkin products that that always crop up around this time of year? It’s all of these things and more!

Speaking of seasonal pumpkin products, did we ever come across a doozy at Whole Foods a couple of weeks ago. While looking for a product for her graduate marketing class, Mac stumbled across an endcap labeled "Pumpkin Pie Soda," which was both odd and intriguing. So, you know we had to try it!

The "Pumpkin Pie Soda" is made by an independent soda maker called Maine Root. Maine Root’s products, which are organically sweetened and certified Fair Trade, are growing in popularity, sold in specialty grocers, like Whole Foods, as well as online. Though their top products are their root beers, they offer a variety of year-round flavors like their Sasparilla and Ginger Brew. They're also not hard to find, being sold at national grocery chains like Whole Foods and Trader Joe's, specialty shops and online.

As it turns out, the Pumpkin Pie soda is simply superb! It has the right amount of sweetness, and is nicely balanced with traditional flavors you come to think to be in a pumpkin pie, like nutmeg and cinnamon. We also love the packaging with its bold orange and green appeal. It’s no wonder why Maine Root won the Best of New England award at the 2010 Expo East New Product Pavilion. Too bad it won't be available all year round! We may just have to stock up!

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It's November 1st...HAPPY WORLD VEGAN DAY!

We have just one thing to say:

Happy World Vegan Day to all our fellow vegans, present and future!

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