I recently got the Mediterranean Salad at Veggie Grill and LOVED IT. So I tried to replicate my own version at home.
It’s that time of year! In the same month as my birthday, lobster mushrooms come in to season!
This year I tried two new recipes with them, a lobster mushroom pizza and a lobster pasta.
I had some leftover slaw after making the fish tacos earlier in the week, so I threw together some veggie burgers to top it with!
This was another simple one thanks to Gardein’s fish cutlets.
We did it, we bought a grill. Here’s to fun summer parties all vegan style. Our first experimentation was with grilling vegan dogs. The Veganaut did the grilling, I made all the toppings, which is the most important part of a good hot dog, right?
So creamy and delicious.
Once again trying to clear out the leftovers, this time the fries and roasted veggie fries I had in the freezer. First I cooked those according to their packages, but while they were cooking I made their toppings.
Another super simple one, so simple that I am going to skip the recipe and just show pictures. You can probably figure out the recipe from there.
Borrowed this recipe from http://www.forkandbeans.com/2015/03/03/green-chile-enchilada-quesadillas/
It seriously doesn’t get better than this. Seriously.