This isn’t gourmet. By any stretch of the imagination. Noodles. Whatever kind you want. Sauce. Nutritional yeast, plain almond milk, lemon juice, stone ground dijon mustard, & soy sauce. Whatever you do, don’t skimp on the nutritional yeast. It made up 90% of the sauce and the rest was just to give it a little extra zip. Then – and this goes without saying – just coat the noodles in as much sauce as you can. Yesssss.
If you’re even remotely hungry or in a state of questionable self control, I’d recommend skipping this post. Serious food porn coming your way. I used this recipe. Minus the icing on top. Because that way I can ice them differently each time I have one. And thus far, I’ve been partial to melty coconut butter and Earth Balance. But peanut butter isn’t too shabby either. Neither is maple syrup. Soooo…yeah. These are really awesome. Highly recommend. That said, these biscuit cinnamon rolls are still my faves. Doesn’t [vegan] butter just make everything… Read more >
Contrary to what my posting may indicate, I do still work! Sorry I’ve been withholding my packed eats from you guys. I have only been taking pictures of 50% of them, though, so here’s what I’ve got. Hope this helps you with some ideas! Oats. Veggies. Pretzels. Sabra hummus (x2). Lasagna (leftover). Cookies. Apple. Candied ginger. Oat preference as of late: nuts, cinnamon & dried cherries. When the cherries soak overnight they plump up to get to be the size of full cherries. It’s pretty cool. Now that we are meal planning, my real real… Read more >
August 20, 2012 Artisana, dried mixed fruit, falafel, fish, kale, lasagna, nutbutter, nutmilk, nuts, oatmeal, pasta, pretzels, quinoa, raw, sabra, sahale, vegan meatballs Read more >
Last month, Musco Family Olive Co. offered to send me a sampler package of their delicious new olives, including: Fresh Cured Olives – hand-picked, then cured immediately to retain their firm texture and natural color variations. Reduced Salt Olives – large, black pitted olives with 25% less salt and pimiento stuffed manzanillas with 75% less salt than their traditional counterparts! I’m not a big fan of olives, but I was heading home at the time, so I offered them to my parents. Here’s my dad’s review… Like many kids, I grew up with canned… Read more >
This one can go a few ways… With basil on top. Or parmesan. Or cornbread. Or neither. Or all. The soup is based on Ashley’s simple tomato soup. Only mine’s vegan. And I added in quinoa. The basic ingredients were: 1 28 oz. can diced tomatoes, 1 28 oz. can fire roasted tomatoes, and 1 cup plain almond milk. To start I added some olive oil (enough to coat the bottom of the pot), garlic nuggets (Garlic Gold), onion powder, dried parsley, oregano, salt & pepper to the crock-pot and started… Read more >