Chocolate Pretzels

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.

Cauliflower shawarma and chickpea quinoa.

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!) 

Gingerbread cookies.

Me and the boy made gingerbread cookies today. We used the recipe from Superfun Times. Worked great! 

Thankful.

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!

More muffies!

I made muffin tops again! This time regular chocolate chip!

Red Enchilada Casserole

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!

Grain bowl from Panera and homemade muffies.

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!