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. :)
Hello everyone! The delicious vegan goodies I've enjoyed recently have been lovely combinations of chocolate & mint. The first was the double fudge peppermint brownie from Vegan Treats, which was absolutely incredible!
Next were the chocolate peppermint drops from Bridge Street Chocolates! I've been pacing myself with these because they are so good!
And finally, I ordered Sjaaks' Dark Chocolate Mint Mills from Vegan Essentials, so I'm looking forward to having them soon!
Peace. :)
