Its been such a beautiful fun-filled weekend that cooking and blogging have taken a back seat. Here are just a few shots of plant-based yumminess:
Mac & cashew cheeze from Vegan Yum Yum. This was highly kid-approved! 🙂 This was my first foray into the cashew cheese world and I’ll be doing it again, and again, and again. I LOVED this cheese sauce and it was very easy to make. I have a plan to make buckwheat crepes with spinach or asparagus filling and this sauce. Actually, I can see using the paste mixture made in the processor before adding the potatoes and carrots as a pasta filling or spread or dip… many uses.
A heaping plate-full from le Commensal:
And a quick tofu ‘eggs’ florentine:
I don’t even use a recipe for this anymore, but it basically involves mashing firm tofu (organic please, none of those nasty Monsanto soy beans), adding Dijon mustard, tumeric, lemon juice, Vegenaise, garlic powder, ground pepper and, the secret to the ‘eggy’ taste – black salt.
Okay, over and out for me. Time to enjoy a little Sunday evening down time. Wishing you all a happy and healthy week ahead!