Thank you Buzzfeed for these random non vegan recipe videos that I can veganize!
Super simple and tasty! Great for leftovers!
So creamy and delicious.
This was so deliciously creamy.
The weather has been getting nicer quickly, and it’s staying lighter out later, so we had our first outdoor meal last week! Had a chickpea salad and a pasta, super tasty and fitting for the locale.
The truth is: I’m a lazy cook. I know it’s hard to believe with all the posts I have and all the food I cook, but I am always looking for shortcuts or ways to speed up the process or make it easier. This has led to some disasters: like putting a veggie bullion cube directly in the mix of water and other ingredients in the food processor rather than boiling/dissolving in water first, and leading to a graining/disgusting taste to vegan enchiladas once. But this short cut: making recipes of one pot pasta, has not failed me so far, and seems to be working.
Despite living in San Jose, we only make it up to San Fran a couple times a year. But when we do go we always make a point of stopping at Far West Fungi, usually to purchase a new oyster mushroom farm. Our latest farm produced about 3 cups of shrooms which I used in this great recipe.
This one turned out a lot better than I expected. It’s all about the sauce here.
This was a delight, especially served with the vegan pull apart garlic bread.
This was a delicious Italian-esque dinner night for us. The bread rolls were a great added touch.