Vegan White Chocolate Chip and Macadamia Nut Cookies

I don’t have a recipe to share today, but I will say that using one of my favorite cookbooks, Are you sure that’s vegan?, I cooked vegan white chocolate chip and macadamia nut cookies. As a child these were always my mother’s favorite cookie and now I see why! I got the white chocolate chips from veganessentials.com and the macadamia nut cookies from the store. So decadent and perfect.

Vegan Meatball Subs

Some comfort foods are also easy to make. I have become a big fan of my vegan meatball subs and vegan Philly cheesesteak recipes for these purposes. For today’s recipe I fried up one green bell pepper and a package of crimini mushrooms in a little olive oil. Then I added vegan meatless meatballs until heated a bit and poured all of this in to a sauce pot with one container of marinara. Stir and heat this all together, and then pile on vegan sub rolls. Top with Daiya Mozzarella and bake at 400 for 5 minutes to melt the cheese and crisp the sandwich. Enjoy! You should have enough left over toppings to make more on future lunches, or in my case I used the leftover ingredients stuffed in to a calzone with spinach for maximum deliciousness!

Vegan Pumpkin Stuffed French Toast

I almost feel a little guilty sharing this creation of mine since I did not like it nearly as much as I like most of my recipes. That being said I might have set myself up for failure since I don’t really like pumpkin yet I seem to insist on cooking with it again and again. Even though it was not one of my favorites, I am sharing the recipe since it was not bad enough that I didn’t eat the whole thing, and maybe you can find some modifications for it that work better for you.

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