Had some random vegan shrimp in the freezer I wanted to use up, and was pleasantly surprised with this recipe I made up. Just the right amount of spice.
This was a super light and delicious meal!
I have never tried to make vegan truffles before. For some reason I thought it would be too difficult a feat. Boy was a wrong, and I have been missing out!!! I have two to share in recipes today- peanut butter pretzel and oreo.
Loved this recipe! Super packed with veggies and deliciousness.
Take one container of vegan chick’n strips from TJs and fry in a tiny bit of olive oil, then mix with 1/2 cup of BBQ sauce and set aside.
Take one container of vegan bacon of your choice, and fry in some olive oil until crisp, then set aside.
To assemble: put daiya cheddar on the inside of a tortilla, then top with the chick’n, then the apples, then the bacon, and lastly a layer of daiya mozzarella. Fold over and fry until browned on each side and the cheese is melted.
While these tasted great, I never can really get the hang of making pastries look good. Oh well.
I went to a Burmese restaurant with some friends the other night and was very impressed, so many great vegan salads! I decided to make up one of my own, a samosa salad. I had a box of 24 small samosas in the freezer, so this was a great “leftover salad” to make, and it tasted even better warmed up as leftovers the next day!
I really do love making tofu scrambles. This week I threw together a really quick and simple one but I loved the ending presentation.
I saw this recipe come across my Facebook feed and knew I had to try it. I was not disappointed!
The original recipe is from Olives for Dinner, one of my favorite blogs I follow.
I only changed a couple minor things: I left out the Thai Chiles (which left it moderately spicy as opposed to very spicy). I used a Tbsp of agave instead of brown sugar. And I used 1 can of coconut milk instead of the 2/3 cup. I did add steamed broccoli to the whole thing, it was amazing! Served with a side of vegan spring rolls.
It’s hard to believe that our fridge or freezer is ever short on leftovers, but it does happen from time to time. In particular, the last couple weeks I had two 5-day work weeks in a row, and I typically work 14-16 hour days so I never really cook on work days. By the end of the two week stint our freezer only had two containers in it, and the fridge was almost empty, so it was time to restock. What better way than with lasagna?