Vegan Grilled Cheese

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Everything I’ve ever learned about making a good grilled cheese, I learned from my husband. Over our 10+ years together I’ve tackled kitchen projects big and small, but the perfect grilled cheese always escaped me until he stepped in and taught me a few tricks.

All of which I applied the day I discovered Daiya. And even though I will gladly trot down to the market any day of the week and shell out $5 for a tiny wedge of cheese I’ll probably finish in 2 seconds, I’m in love with Daiya.

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Herbed Pizza Dough

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Back in high school I was quite the wannabe Betsy Homemaker and one of the first things I decided to tackle was pizza dough. While it was everything I’d always dreamed of before (why don’t pizza places offer pepperjack cheese? It’s seriously amazing on a pie!), when I look back my dough could’ve been a little more refined.

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Tomato Basil Pasta

Last night Chris worked late at the bookstore, which never really motivates me to go all out for dinner. To be honest, if I’m spending the night alone I’m most likely to forget to eat altogether, or just snack my way throughout the day.

I saw the recipe for Tomato Basil Cream Pasta posted on VeganYumYum the other day and was dying to try it. Cashews and pasta are one of my favorite combinations; the promise of it being “super quick” made me all the more eager.

Without any exaggeration, this recipe was as delicious as it was easy– not to mention cheap! I ended up with 3 servings for about $4. I started boiling the pasta at 7:50 and was leaving Lolo a comment by 8:10. And, since most of the work involves letting the food do it’s thing on the stove top, clean-up from prepping is a snap!

I’m not gonna lie. I’m making this again tonight 🙂

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Bean Burgers!

In case you’re wondering, the exclamation point in the title was extremely necessary. This was the first time I made bean burgers and, despite a huge bump in the road, they turned out wonderful with the help of a little improvisation.

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Oatmeal Date Bars

This was the first recipe I attempted to veganize from my new cookie cookbook and with delicious results! I worked with what I had in my pantry, using pecans instead of walnuts and Ener-G Egg Replacer instead of actual eggs. If I make these again I’d like to try using bananas for the egg substitute– a hint of banana would work really well with these.

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