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.
Get ready folks, this recipe is going to blow you away!
Threw together a new breakfast scramble today. It was hearty and very appropriate for fall.
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!
I felt like being creative with veggie burgers tonight, and using up my left over red curry paste, so I threw this together.
Wow, this dish was delightful and perfect comfort food. It also resulted in lots of leftovers, so feel free to cut the portions of the various ingredients down quite a bit if you want to. We can always use leftovers with the long hours the Veganaut and I work on work days.
I really never tire of calzones, pizzas, and tacos. They are truly my favorite things to make. I threw this giant calzone together last minute after a long work week and it was delicious!
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.
I used to be a lover of seafood before I saw the light and went vegan. I do still miss seafood from time to time though would never cave, but there are some seafood alternatives out there. Tonight I made a pasta dish with vegan scallops that turned out quite nice.
I had some tofutti ricotta in the house that was dying to get used up, so I found the perfect solution: vegan white pizza night!