Organic Vegan Cherry pie, topped with organic vegan vanilla ice cream
Choosing to eat vegan doesn’t mean you have to give up your favorite treats for a life of salad and kale smoothies. (Ewe, just ewe visualizing that thought). Neither does it mean a life of inconvenience.
Here is how I made this:
Heat according to directions
Very glad to see Turtle Island still makes a coconut oil free flavor…
It’s as easy as turning on the oven 🙂
The snow melted down enough for me to cut some fresh garden herbs and make minestrone.
I think I may have gotten carried away with all the veggies, but can you blame me? Veggies are so good!
My ‘secret’ ingredients in this are rare homegrown hot peppers that I froze whole in a freezer bag. I take the peppers out before serving.
Also, if adding noodles, always cook them seperately and add them in before serving. The soup should also be stored this way, noodle free.
Quick Vegan Tostadas
Quick and easy, leftover beans or chili, heat, put on a tostada then top with sliced avocado.
Fried Vegan ‘chiken’, broccoli and mac n cheese
Oooh, this oily comfort food is something I can not eat at all, but the other veg I was with loved this dish from The Remedy Diner in Raleigh N.C.
I did have a taste of the mac, very tasty, but the rest was to oily for me to even try.