Saturday, October 20, 2018

Saturday cooking.

I toasted some day old French baguette to make bruschetta. 

Served with Leaf Cuisine garlicky herb cashew spread, tomato basil salad and hummus. Yummy.

Garlic roasted asparagus.

This was made with a box of Krusteaz cinnamon swirl cake mix, 2/3 cup water and 4oz applesauce. The cinnamon topping is included with the cake mix. It is delicious!

1 comment:

vegan peace said...

OMG that cake looks amazing! It all looks amazing! I swear days in the kitchen are my absolute favorite!