Sometimes you just need a cookie. Sometimes you need two cookies with mocha chocolate cream in the middle, and I happen to have a recipe for that. This buttercream recipe seems to hold up in room temp ( Even in FLORIDA! ), so no need to cool these in the fridge as far as I can see. Not sure about holding up at a summer picnic for 5 hours in full sun, but hey, it’s a vegan victory to survive the kitchen counter without melting.
I’d say around a year ago I really got into curry. At first it was terrible, and I think I even threw a few of them away because we just couldn’t stand to eat them. I learned how to cook with ginger, and then this winner curry came along. I’d say we eat it a few times a month with a nice steamed vegetable on the side.
Justin and I moved to Florida a few months back and it’s been hectic but wonderful. I’ve still been cooking plenty of tasty vegan dishes, just haven’t shared the recipes lately. Inside is a little album of what I’ve been up to in the kitchen, hopefully I can get caught up soon and share a few recipes.
I absolutely love these little “meat” balls. They’re really simple, versatile and always tasty. For one, you can make them any flavor you want by simply switching the sauce you pour on them. You can eat them over rice, in a wrap, a pita pouch or over noodles. You could even make a sub sandwich with them if you wanted. I make a double batch sometimes and freeze them for a quick meal later on. They’re really cheap to make and you can add whatever you like to the mix to give it your own flavor. Hope you enjoy ~
I’ve always had my dreams about crock pot lasagna. In the oven it seemed like I would always have problems. The noodles would be mushy towards the middle, overcooked, where the outside noodles would be so stiff that they would curl upwards and you had to trash them. There were always a couple of things stopping me from the crock pot method, though. A) finding a decent meat substitute that I truthfully enjoyed and B) the notorious watery mess on the bottom of the dish, and how I could get rid of it. Well, tremendous things happened recently. I found an awesome substitute that tastes completely legit and actually felt confident that it wouldn’t ruin the whole dish with an ‘off ‘ flavor that sometimes happens with artificial beef. While also I thought up a way to balance the ingredients so the bottom wouldn’t get flooded. Luckily, it all worked out and was the best lasagna I have ever had. I’ll never make it in the oven again. Enjoy ~
Now that the holidays are over (I hope everyone had a good time) and things have settled down a little, I decided I wanted a simple, tasty, warm meal. Pot pie was the only logical answer, especially with a biscuit baked on top. Happy New Year everyone and may your year be full of good [vegan] food.