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. :)

Maple Mustard Roasted Potatoes (Lisa’s Project: Vegan)

Hi everyone! This week I tried the maple mustard roasted potatoes from Lisa’s Project: Vegan. They were good, though I think next time I’ll try using less lemon juice and more mustard. 

Here’s Daisy, in the middle of the very serious business of making biscuits… 

Peace. :)

Mexican Rice (Vegan Mexican Food)

Hi everyone! The new recipe I tried this week was the Mexican rice from Protest Kitchen, but as noted in the recipe intro, it’s originally from Vegan Mexican Food; you can find the recipe here. It turned out great, even though I was skeptical of the instructions not to stir, haha! (My only change was leave out the salt since the vegetable broth I used was already plenty salty.) Of course, I hadn’t planned anything else to have with it, so I just kept it simple and added a Boca chik’n patty and some mixed vegetables; whenever I make the rice again, I’ll have to try some more recipes from Vegan Mexican Food! 

Bonus food: I found an everything bagel seasoning mix and used it on avocado toast; thanks for the suggestion, Sarah! 

Here’s a close-up of cuddly Cringer… 

Peace. :)