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. :)