Chocolate buttons melted on a baking sheet and a pretzel smashed into it with sprinkles and then set in the fridge. Yum. Idea from @frances_quinn on Instagram.
Sunday, December 8, 2019
This was delicious!!! Recipe from Vegan Food & Living November issue. I’m so excited for lunch! Recipe in photos. I made a substitution: instead of avocado in the sauce, I used plain almond yogurt. (I miss plain soy yogurt so much!)
Friday, December 6, 2019
Thursday, November 28, 2019
I’m stuffed! Top photo: Trader Joe’s breaded Turkeyless Roast with orange herb gravy, Superfun Times curried candied yams (the best!), roasted Brussels, Orange glazed carrots and Yorkshire pudding from Gaz Oakley’s Christmas book, Mustard green beans from The Complete Vegan Kitchen, Herb Stuffing from The Vegan Family cookbook, and mashed potatoes with Superfun Times not fancy mushroom gravy!
Simply roasted Brussels.
Gaz Oakley’s orange glazed carrots.
Gaz Oakley’s Yorkshire pudding came out great!
Sunday, November 24, 2019
I made this recipe basing it off one I got from the latest issue of Vegan Food and Living. It’s one of Isa’s recipes from her new book “I Can Cook Vegan”. The recipe used salsa verde but I didn’t have so I used red sauce (El Pato tomato sauce). I added a bit of Trader Joe’s vegan mozzarella to my layers as well corn. The cashew queso layer makes the casserole so delicious!
Friday, November 22, 2019
The Mediterranean grain bowl minus the feta and yogurt. Was good.
My boy eating a chocolate chip muffie (muffin top) that I was so jealous of!
I had to make them at home. I used the cappuccino muffin recipe from the Chocolate Covered Katie cookbook and they came out sooooo good! They’re so soft and puffy and I don’t know if I ever want to eat regular muffins anymore!