 Tanya's Daily Scoop Covering the West Coast & the World CURRENTLY IN: SOUTHERN CALIFORNIA |  Elisa's Daily Scoop Covering Long Island and NYC's Outer Boroughs CURRENTLY IN: LONG ISLAND, NEW YORK |
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| Hi Guys, Well Tanya is boppin' around - she will try to stop by later! -Elisa | Hey there and Happy Satunday! With the days moving along, we're getting closer to Christmas! My gang will be getting their Christmas tree this week and the decorating process will begin!! Well, here's a little update for you guys - Tanya will be traveling to see me in February! Her flights are booked and now, we will commence the cousins' itinerary for the three days we will be together! Two of our days together will include visits to the NYC outer boroughs of The Bronx and Staten Island. They will include sightseeing, eating and lots of filming for upcoming Rumble videos!! We'll probably also chat about our next Cousins Trip together abroad! Quick and Easy Harvest Soup -- Guys, last night I made a super yummy Fall dinner. With the weather getting colder in the last week, we've all been craving the warmth of hearty soups here in my house! In keeping with the spirit of the Harvest season, I decided to try a new soup recipe: Vegan Sage & Almond Pumpkin Soup. With only a handful of ingredients, not only was it so easy to prepare, but iI had most of these ingredients right in my cupboard! I've detailed the recipe below, but let me tell you that I made a few additions of my own as I tasted the soup cooking. First of all, my gang prefers a bit of sweetness, so I took it upon myself to add 1/4 tsp each of nutmeg and cinnamon. Then after I had poured each serving in bowls, I indulged in a drizzle of maple syrup, which truly made a difference in the flavor. Let us know if you try this at home!! The ingredients included 3 Sage Leaves 2 Tbs of vegan butter 1 Chopped Onion 15oz can of pumpkin puree 32 oz of Vegetable Broth 1/4 cup of flour 1/4 cup of blanched slivered almonds 1/4 cup of chopped blanched almonds 1/4 tsp salt 1/4 tsp pepper Directions: Simply sautee the sage and onions in the butter covered for about 7 minutes. Meanwhile, whisk together 1/4 cup of the vegetable broth with 1/4 cup of the flour. Add the flour mixture, pumpkin puree, and 1/4 cup of blanched slivered almonds, vegetable broth, salt and pepper to the onion mixture. Let it cook for about 5 minutes. Pour into a blender to purree and then return to the pot for a few more minutes. Serve and garnish with some chopped almonds. Easy peasy!! On the Video front - we are stoked to tell you that we have uploaded a total of 4 videos to our Rumble Channel. One of our latest is: Mr. Puff's - A Vegan's Decadent Dessert Dream This video was filmed during Tanya's Florida Adventure Trip in October, earlier this year. We do hope you are enjoying our video channel so far and always appreciate you subscribing and sharing our videos with anyone you think would enjoy them!! Off to enjoy this beautiful sunny day! -Travelin' Elisa xoxo |
