Cranberry jam


This recipe is so easy to do, your table will be set for non-turkey day!!!

1 bag of fresh cranberries
1/2 cup organic brown sugar
Pinch salt
Splash of vanilla
1 tablespoon of oj


To make:
Combine all ingredients in a medium saucepan. Mix well an cover.

Place on a stovetop on low heat. When the mix begins to fully steam, you an remove the top and continue to cook.

The mixture will begin to gel and the berries break up. At that point keep stirring every few minutes so the bottom doesn’t burn.

After about 30 minutes it should be about done. If you want it more jam then preserve esq, just cook a bit more and purée in your favorite mixer.

Enjoy on your favorite morning toast, with toffutti cream cheese or with your thanksgivukkah feast this year!!!


Vegan Pumpkin Cheesecake


Hi everyone! This week I did a guest blog on the Toffutti Foodie blog!

I posted a great recipe for vegan cheesecake! I love fall and of course I am hooked on pumpkin anything.

This cake will go perfectly with our pumpkin spice latte, coffee or breakfast 😉 (wink)

If you want a twist, replace the pumpkin with any flavor you like! How about some end of summer cherries or figs with chocolate and port?! Let your imagination go wild and try something new!

I hope you enjoy this recipe as always!

Find the link here

Or if your on Facebook, find them here

Happy fall!