The Best Dad Ever!

On occasion we’ll have guest bloggers here at Hungry Hungry Veganos and we had a request for one. So without further ado, I turn it over to our eldest, Dewey, to blog his little feline heart out:

Yesterday was Father’s Day and we (my other kitty siblings – India, Baby Kitty, and Maxwell and me) have the best dad in the whole world. While we pretty much have him wait on us hand and foot everyday of the year (we ARE cats you know), we decided to let him take one day off and had mom not cut her fingers open on a casserole dish (thank goodness it wasn’t on our food dishes!), that would have gone according to plan. No worries, though, Dad is a man of action and bandaged mom up and saved the day! (Which is good because Baby Kitty saw the blood and ran…there goes the dreams of being Kitty Nightingale).

We got Dad all kinds of good loot for his special day. We pooled all our kitty treats together, handed them over to Mom and she said it was more than enough to get him all this stuff. Look how happy he is!

And here’s a closeup of the goodies. He loves those cheapo pies and says they are definitely not for the faint of heart! The neato hoodie was purchased from the Farm Sanctuary gift shop and he loved the latest yummy from Sweet and Sara, Rocky Road Bark:

He says he loves everything but loves his kitties the most. (As if we ever even wondered about that?)

Mom and Dad went into town to also celebrate the Summer Solstice by getting some vegan soft serve (mint and chocolate twist) from Great Escape and then went to the lake to watch the sunset. Mom says she thinks she’s got the best husband ever and since he’s our Dad, we know that to be true!

Happy Father’s Day Dad, we love you!

Thanksgiving – Part Deux

Although the last pumpkin shortbread cookie has been munched, it has not been forgotten. They were a delicious way to end a perfect Thanksgiving dinner. We sure worked up an appetite for it by getting out and about (you can read more about that on Wozzie’s blog).

And as promised, here is a picture of our yum yum yummeroo Thanksgiving din din:

It’s funny that we make so much food on the holidays and have the notion that we have double the stomach capacity of say, a normal Thursday, but thank goodness for the leftovers! Above was some of the tastiest cooking this side of Sarah Kramer. Okay, okay, so most of it was already made and we just had to heat and serve, but Wozzie’s mashed potatoes were homemade and TO DIE FOR and let’s not forget the delish pumpkin shortbread cookies (more on those in a few). We can honestly say that we didn’t miss the turkey one bit and rather enjoyed our very first Celebration Roast. It was also really great the next day on Dave’s Killer Bread with some Vegenaise (for Wozzie) and mustard (for Rahzh).

The pumpkin shortbread cookies may not look like anything to write home about but trust us, they were dee-vine:

What’s interesting is the next day they were more orange and pumpkiny so while we recommend eating one fresh out of the oven for good measure, waiting until the next day really brings the flavor out of these little numbers. Try them out for yourselves:

3 1/3 cups all-purpose flour

1/2 cup canned pumpkin

1 cup Earth Balance at room temperature

½ cup powdered sugar

1 1/2 teaspoons pure vanilla extract

cinnamon and nutmeg to taste

You can place all the ingredients in a food processor, and pulse until combined (or be like us and use your hands…it’s like Play Dough!). Put the dough onto a sheet of wax paper and make it into a log, roll it up in the wax paper, and refrigerate for around 40 minutes.

Preheat the oven to 375 degrees a few minutes before pulling the dough from the refrigerator.

Slice the dough into evenly sized cookies, and place on an ungreased cookie sheet. Bake until brown and crisp, about 11 minutes. And voila! NOM.