I know last year I talked you through how to turn a vegan pie into NOT vegan waffles, and I decided maybe the effort into making waffles the day after you spent all your tears, blood, and sweat into the kitchen that maybe you didn’t want to do all the work.
I don’t blame you!
This year has been a big jerk to us all, and we could use more time relaxing, and less time doing dishes.
Warm Granola with Cranberry Sauce and Vanilla Yogurt.
Most people tend to migrate towards putting cranberry sauce on a turkey sandwich, which is fine. But cranberry sauce can be so much more.
You can premake a ginger pecan granola, or you can buy a granola that you like. You can buy your favorite yogurt (and currently mine is Smari Orangic Icelandic Vanilla Bean), or you can add vanilla to a plain yogurt.
To make a granola, add 2 tablespoons of butter (or different oil), whisper of salt, cinnamon, fresh ginger, lemon zest and a pinch of cloves to a pan. Melt butter and then add oatmeal and 1 tablespoon of sugar and 1/2 teaspoon of vanilla. Stir and toast. Add pecans after heat has been turned off. Toasting happens quickly. This is for one serving of granola.
To make cranberry sauce: 1/2 sugar, 1 cup water, bag of cranberries, 2 tiny granny smith apples, 1 quince, lemon zest, cinnamon, fresh ginger, nutmeg and cloves. Whisper of salt. All spices are to taste.
Lightly toast the granola to warm it up if you have premade, and warm up the cranberry sauce, too. Then add the yogurt. IT IS THAT EASY AND SO GOOD!
You can also add these ingredients to oatmeal, but for me, that’s a little too heavy the day after Thanksgiving.
I hope that I’m encouraging you to think outside the box on how to use your leftovers, and to eat something a touch more healthy than another slice of pie. Oh, who am I kidding?
Just eat the pie.