Wrapping Up 2015

Hello everyone, and best wishes for a happy new year! Last week, I tried the Vegan Horseradish Macaroni and Cheese from My cat loves Daiya!, with some changes [regular mustard, no horseradish (didn't have any), Daiya instead of Chao, and a bunch of whole wheat angel hair spaghetti] since I was trying to work with what I had on hand and use up some ingredients. It turned out really well; I was especially happy because the spaghetti hadn't tasted good in anything else, but it worked perfectly in this dish! 

I enjoyed some of the leftovers with Morningstar hickory bbq riblets, which was a great combination. I'll definitely get the riblets again; they were delicious! 

Random chocolate & mint goodness – here are the yummy Sjaaks' mint mills that I ordered from Vegan Essentials. Zach tried one, too, and liked it. I'll be sure to order these again next year for Christmas! 

And the new recipe I tried yesterday was the Vegan Chicken Pot Pie with a Flaky Phyllo Crust from Luminous Vegans. Here, the phyllo dough was the ingredient that I was trying to use up, and it was a bit more fragile than the first time I'd worked with it, so it broke apart at the one end, leaving the ends too short to fold completely over. So, I just layered the broken ends and another sheet on top for the crust instead.

It turned out good, not great, but I had some of the leftovers tonight and it was better. I think next time I just need to add a bit more salt and pepper (I always add too little when a recipe says “add to taste”).

Peace. :)