My Thanksgiving adventure: Cooking a turkey is not so hard!
by Kendall Martin, Editor
November 15, 2019
Let's talk turkey. I volunteered to cook this year's turkey because I was curious just how hard is it? I've seen my mother and grandmother working all day in a hot kitchen, and I wanted to know what it's all about. Believe it or not, I ASKED to make a turkey. And it was easier than I expecte...
News for November 7
by Lancer Media
November 7, 2018
During this month when we celebrate World Kindness Day and Thanksgiving, we’re choosing to focus on our blessings. Stop by the Learning Commons and add what you are thankful for to the window display. Juniors and Seniors, are you trying to decide which college is right for you? Then you're in lu...
Vegan Mashed Potatoes
by Beau Cameron, Editor
November 22, 2016
Mashed Potatoes Reed and I didn’t follow Food Network's recipe exactly for this dish. There was too much prep involved, so we skipped a few steps. Here’s what our recipe looked like. 4 large cloves garlic, peeled 3 teaspoons extra-virgin olive oil 2 pounds Yukon gold potatoes, unpe...
Vegan Seitan Turkey
by Beau Cameron, Editor
November 22, 2016
Turkey Alternative I’m not always a fan of those fake meat products, so Reed and I made a Seitan loaf (recipe by theedgyveg) to take the place of the traditional Thanksgiving turkey. This dish is not meant to taste like a turkey, but have its own delicious flavor. You’ll need… DRY 2...
Vegan Stuffing
by Beau Cameron, Editor
November 22, 2016
Stuffing: Butternut Squash, Brussels Sprout Bread Stuffing with Apples The most difficult thing to make was definitely the stuffing, simply because of the long preparation it requires. You can find the original recipe at food network. All you need is… 1 pound butternut squash, cubed (basically one squash) 1 pound brussels sprouts, halved 1 medium Gala app...
Vegan Pumpkin Pie
by Beau Cameron, Editor
November 17, 2016
Last but not least, the favorite dish of the day… Pumpkin Pie For this dish, Reed and I only used the filling part of this recipe by minimalist baker. The crust we used was Reed’s secret family recipe (shhhh…) with dairy butter replaced with vegan butter. You can use any pie crust recipe yo...
Vegan Biscuits
by Beau Cameron and Emily Reed
November 16, 2016
Vegan Biscuits Using the recipe from Minimalist Baker, Lance Editor Emily Reed and I made vegan biscuits, using vegan butter and almond milk. All you need is... 1 cup (240 ml) unsweetened PLAIN almond milk 1 Tbsp (15 ml) fresh lemon juice 2 cups (272 g) unbleached all-purpose flour ...
