Bagel, avocado, tomato, red onion and fresh cracked black pepper.
Seriously delicious – ridiculously easy. It also travels well.
Because I didn’t gorge myself enough on esfihas (I did, though. I made a total pig of myself.) Kalisa made me her butterscotch sauce over coconut milk ice cream.
I wish this were harder to make and I wish it took a long time to cook and I wish it were made of exotic ingredients.
It’s NONE of those things and you may be finding yourself making this way too often because I can pretty much guarantee that you have all of these ingredients on hand (save the last one.)
Blame Kalisa. 😀
Melt the Earth Balance in a saucepan. Stir in sugar, milk or creamer, vanilla and salt (if desired). Bring to a low boil and cook a few minutes, stirring regularly. Remove from heat and add a splash of whiskey if you’d like.
Let cool to room temperature and drown your ice cream in it!
This can be stored in an air-tight container in the refridgerator. Again, I’m sorry – blame Kalisa!
Since I have TOTALLY sucked at cooking original food lately – and since this blog is really meant to show that being vegan is not difficult or time consuming – I had the bright idea to just show my daily food intake!
(Of course, when the lazies take leave or when the icky weather returns I will post recipes.)
Let me know if this is as good idea as it sounds in my head! 😉
Breakfast: vegan chorizo, avocado, onion and herb greens sandwich on whole wheat toast (with coffee – DUH!)
Snacks: cherries, carrots and hummus, soy yogurt with frozen berries, sugar-free iced soy chai latte
Dinner: zpizza Provence pizza with tomatoes, artichoke hearts, basil, capers and vegan cheese
Dessert: Coconut Bliss pineapple coconut ice cream
Even the poorest college student with limited funds and facilities can have a super filling and nutritious meal!
Microwave a potato, add some black beans, cheeze sauce, olives, salsa, avocado and or whatever else your heart desires!
Potatoes are not only super filling and CHEAP but are packed with nutrients!
You know me. I love sandwiches.
My lovely husband brought home this enchanting product…
First off, it does not taste like roast beef – and that’s ok! I did find the taste to be palatable and a perfect base for a sandwich – as well as nice and high in protein content.
The trick to adding deliciousness to lunch “meat” is to pan fry it with a little cooking spray until it’s warm and browned.
From there you can PILE on the delicious toppings! Here I layered Vegenaise, avocado, tomato and cheeze sauce.
I might have died for a second when I ate it.
About 5 minutes of prep work will yield you summery vegetable-y deliciousness.
Preheat oven to 375 degrees.
Wash and prep veg – in this case cutting the ends off the asparagus, rough chopping kale and cutting tomatoes in half.
Toss asparagus in a bit of olive oil, salt and pepper. Put in oven.
15 minutes later open up a can of chili beans and put on heat to warm.
Top tomatoes with salt, pepper and garlic powder. Turn oven to broil and put tomatoes under broiler. Leave asparagus in oven while tomatoes broil.
Saute kale in a little olive oil, salt and pepper. As soon as it’s done add some red pepper flakes. The tomatoes and asparagus will be done now, too!
Finish kale and asparagus with some fresh squeezed lemon juice.
We finished up some left over potato salad and it really made it feel like summer. The only thing that would have made it better was if the chili beans were cooked over a fire!
I had about 25 minutes to make and eat dinner last night before I had to run to a Board Meeting. I had a HUGE bunch of greens that needed to be eaten right away and, really, who doesn’t love chorizo?
I just fried up the Soyrizo and unceremoniously dumped it on top of the rest of the ingredients which were tossed in my utility “mexi-dressing” (salsa made creamy with a bit of Vegenaise).