Happy New Year

Yes, I'm a week late, but you know I love showing off family and friends at least as much as food; so here's some fun pix from the New Year's Party.

(and a great recipe. I won't leave you hanging without recipes!!).
























My middle "Sprout" blew off her friends' invitation and opted to hang with the less cool adults tonight. (Probably afraid to miss out on family gossip!) It's OK, we had more fun anyway!

This is, of course, three of my lovely sisters, and me.
























I thought the steam from the hot cider added a neat effect to this picture, though maybe it looks like smoke...which it wasn't.

And I assure you, she's drinking cranberry juice, which I suppose, doesn't sound too believeable either.















Just a few of the party goodies - vegan except the cheese plate.
Don't know if you can see them, but we had vegan:

- Chex Party Mix
-Olive Tofu Pecan Dip
- Best Vegan Ranch (can even be made RAW!)
- Gingerbread and Lemon Bundt Mini-Cakes
-Stuffed Mushrooms
-Vegan Fudge (SOOO good!! from "Shmooed Food")
- Black-Bean-Corn Salsa (recipe below)


Easiest Black-Bean-Corn-Salsa-Salad:

1 can, 14 ounces, black beans, rinsed and drained
1/1/2 cups frozen corn kernels (I like tiny white corn here)
1 small red or orange bell pepper, chopped
3 green onions, chopped
1/2 a bunch of fresh cilantro, chopped fine
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce, just eyeball the amount
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, toss and serve. The corn will also place a quick-chill on this as it
defrosts -- no need to refrigerate!

Happy New Year


And hopefully no one will try sticking a cold beverage bottle on your neck.

Stop smirking!
It's cold!