Day: November 28, 2019

Blanket Waves

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Bounce Blanket (2)

Looking for instant entertainment with a one-year-old? All you need is one soft blanket and there’s fun to be had. As a bonus: this one-item game is perfect when traveling!

I sat down holding one edge of a small blanket, with Veronika on the other side. At first, she wasn’t holding on, but I demonstrated how to shake the blanket.

Bounce Blanket (1)

Say or sing funny rhymes as you go. First I chanted, “shaaaaaake and… stop!” This got huge laughter.

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Then I started saying, “fastfastfastfast and slooow slooow slooow.” Again, I was rewarded with big grins, and now she picked up her edge of the blanket and wanted to join in.

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We did lots more shaking, plus waving it up and down as I sang silly song verses. You can also play little games of a peekaboo. So grab a blanket and play along!

Thanksgiving Table Decorations

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Decorate Table (4).JPG

Just a quick post tonight on some holiday decor from our table this year! Travis got to help out in a few ways.

For starters, we colored in the place cards that came with his Thanksgiving Table Raddish Kids.

Decorate the Table (1)

These were good practice for writing names of family members, too!

Decorate Table (1)

He also helped with the centerpiece, helping to arrange a few decorative gourds next to a bouquet of flowers.

Decorate Table (2)

You can also show your child how to fold napkins into “turkey feathers”. Accordion-pleat cloth napkins and arrange on every plate.

Decorate Table (3)

Finally, no vegan table is complete without a celebratory roast.

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We named our roast Hank Williams after the turkey we adopted from Farm Sanctuary this year. Here’s wishing everyone a Happy Thanksgiving!

Spinach-Artichoke Dip

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Spinach Artichoke Dip (3).JPG

Get your Thanksgiving off to a warm note with this creamy dip!

Ingredients:

  • 12 ounces silken tofu
  • 2 (14-ounce) cans artichoke hearts, drained
  • 10 ounces frozen spinach, thawed
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 8 ounces non-dairy cream cheese
  1. Combine the tofu, artichokes, and spinach in a blender; process until smooth.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 4 minutes. Stir in the artichoke mixture and the cream cheese, cooking until the cream cheese melts.
  3. Spoon the mixture into a 2-quart baking dish and bake at 350 degrees F for 20 minutes.
  4. Serve with your favorite crackers!

Spinach Artichoke Dip (2)

This one was even toddler-approved!

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