Roasted Asparagus With Lemon Ginger Sauce (The Vegan 8)

Hi everyone! The new recipe I tried this week – roasted asparagus with lemon ginger sauce from The Vegan 8 – was simple but so delicious, and I’ll definitely make it again! I substituted ground ginger for fresh, and minced garlic for the garlic cloves, and then just whisked the sauce ingredients together instead of using the food processor. To serve with the roasted asparagus, I also made some roasted potatoes and Gardein fishless filets. Everything together made for a great dinner! 

(At first I just used the sauce on the asparagus, but then I decided to add it to everything because it was so good!)

Here’s Leela hanging out in her cat tent… 

Peace. :)

Meaty-Cheesy Pizza (Veganize It!)

Hi everyone! The new recipe I tried this week was the meaty-cheesy pizza from Veganize It! by Robin Robertson. 

It was super simple since I opted to use store-bought ingredients, but someday when I feel up to the task, I’ll try making the cookbook’s individual recipes for pizza dough, pepperoni, tomato sauce, crumbles, and cheese! Regardless, it still turned out delicious, and I’ll definitely make it again! 

Here’s Daisy taking a selfie… 

Peace. :)

Soy Curl Bacon (Protest Kitchen)

Hi everyone! Yesterday I made the soy curl bacon from Protest Kitchen. It was another simple recipe and it turned out really good; the smoked paprika was a nice touch. It was great in a BLT, and I’m sure I’ll make it again sometime soon, especially since I found a local-ish place that carries Butler soy curls: Firefly Cafe and Outpost in Boyertown, PA. 

Here’s Cringer being a cutie… 

And for a bonus kitty pic, here’s Rogue being a little creeper and taking a sniff of my BLT! 

Peace. :)

Easter 2019

Hi everyone! Another Easter hosted, and lots of great food was had! I always forget to photograph the snacks, but we started off with Miyoko’s cheese and crackers, as well as a vegan cheese dip for tortilla chips from Zach’s mom. For dinner, I kept my dishes the same as last year since they seemed to work well.   

Vegetable soup.

Potatoes with onions and dill, crescent roll, pineapple stuffing (a new dish from my mom), green beans (also from my mom), asparagus stir fry, corn & mac (from my sister), and Tofurky ham!

Dessert was crumb cake (from my mom) and a variety of little cupcakes (from Zach’s mom). There were also vegan sour jelly beans, but again, I forgot to get a picture, haha!

Bonus food: My new favorite pasta bowl – Light 'n Fluffy macaroni dumpling noodles, asparagus, Tofurky kielbasa, and ¼ tsp of Krakow Nights seasoning from Penzeys Spices. 

Cute little Rogue... 

Peace. :)

Parsnip Fries (Best of Vegan)

Hi everyone! I had grabbed some parsnips while grocery shopping but didn’t have a plan for what to make with them, so I looked up parsnip fries and found this recipe from Best of Vegan. I used canola oil instead of coconut oil and just guessed with amounts since there weren’t measurements for the ingredients. Super simple and delicious! 

Served with, you guessed it, mixed vegetables and a Boca chik’n patty – lol!

Here’s cute Leela! 

Peace. :)