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Spicy Cranberry Sauce

Published on by Author Melissa CrismonLeave a comment
Spicy Cranberry Sauce. Pic by M.C.

Cranberry sauce enhances all the veggies on the thanksgiving plate. Think of it like a marmalade. Serranos are one of my favorite peppers. You don’t have to add the serrano. I seed the pepper, but if you want it spicy add some of the seeds for heat. Or try a tablespoon of grated fresh ginger.

SPICY CRANBERRY SAUCE
4 C cranberries, fresh
1 1/2 C orange juice, fresh
1 serrano pepper, seeded & minced
1/2 C agave syrup
1 tsp. arrowroot
1 Tbsp. water

Yield: 12 servings

Directions:
Wash the cranberries in a colander. Put cranberries, OJ, minced serrano, and agave into a pot. Bring to a boil and let the berries pop. Stir while berries pop for about 10 minutes. In a separate bowl, stir the arrowroot in water. Add arrowroot into pot, stir, and then turn off the heat. The cranberry sauce is thick when cold, but not when it’s hot. It’s great either way.

I suggest to cook the sauce the day before eating to lighten the work load.

Here is my Thanksgiving Sweet Potatoes recipe.

Happy Thanksgiving and Happy Vegan!

Recipe from blog of melissacrismon.com

© 2023 Melissa Crismon

Checkout my MerSea series books about an ordinary woman who becomes a fish out of water.

Aboard a conservation ship, Sarah Sumner has an identity crisis while morphing into a mermaid and fighting whalers at fellow deckhand Gunner’s side. She seeks answers to her mutation, but through her journey, she finds deeper meaning in helping the whales. The MerSea series is an urban fantasy romance filled with action, adventure, and an inspirational, transforming tale.

MERSEA SERIES-SUPERFREAK, SUPERFLOP, AND SUPERFLY

Fish Burger Salad

Published on by Author Melissa Crismon
Fish Burger Salad with Good Catch Plant-based Fish Burger. Pic by M.C.

Good Catch makes a delicious vegan fish burger that is high-end restaurant quality. Top it on a salad with Vegenaise, smoked paprika, and fresh lemon and you have a satisfying meal.

FISH BURGER SALAD
2 Fish Burgers, Plant-based, Classic style by Good Catch
8 cups lettuce, spring mix
2 celery ribs, chopped
4 Tbsp. vinaigrette
4 Tbsp. Vegenaise mayo
2 Tbsp. cranberries
1 tsp. hemp seeds
12 baby tomatoes
smoked paprika
Himalayan salt
cracked rainbow peppercorns
1 lemon, squeezed

VINAIGRETTE for a 16 oz. Mason Jar
2 Tbsp. agave
1 part balsamic vinegar
3 parts olive oil

Other topping ideas:
capers
leeks or scallions, sliced
grated carrots

Yield: 2 servings

Directions: Put foil on a baking sheet pan. Spray a little olive oil on the foil. Bake two burgers for 25 minutes at 400°. For each salad I use a wide bowl or a plate. For each bowl, spread out 4 cups of pre-washed spring mix. Add chopped celery. Drizzle 2 tablespoons of vinaigrette. Top with 2 tablespoons of Vegenaise. When the burgers are ready take them out. They cool fast. Dice up burger and place in the middle of the lettuce. Sprinkle on 1 tablespoon of cranberries and half a teaspoon of hemp seeds. Add 6 halved baby tomatoes. Sprinkle on smoked paprika, Himalayan salt and cracked pepper to your liking. Squeeze a quarter lemon and then add the other quarter to make the salad pretty and for future use.

Good Catch Crab Cakes are good too as I mentioned in my Potato Yam Bake and Dune post. Check out Good Catch.

Happy Vegan!

Recipe from blog of melissacrismon.com

© 2023 Melissa Crismon

Checkout my MerSea series books about an ordinary woman who becomes a mermaid.

Aboard a conservation ship, Sarah Sumner has an identity crisis while morphing into a mermaid and fighting whalers at fellow deckhand Gunner’s side. She seeks answers to her mutation, but through her journey, she finds deeper meaning in helping the whales. The MerSea series is an urban fantasy romance filled with action, adventure, and an inspirational, transforming tale.

MERSEA SERIES-SUPERFREAK, SUPERFLOP, AND SUPERFLY