This week I didn’t go to the store except to replace the coconut milk for almond milk, but here’s what I ate:
The all-inclusive salad. I just throw a little bit of everything in there!
My deconstructed burrito with broccoli. At the very bottom is lettuce followed by mix grain rice, soyrizo I cooked down with mushrooms and taco sauce and guac.
There was one day that the weather was really nice and warm out I decided to stop at Orange Leaf for some fro-yo. The pink lemonade flavor was dairy-free so that was great.
The last batch of conch fritters. Deep sigh. I gave away most of them but I did eat a handful and they were great.
U even ate em for breakfast as the last hoorah.
Then I finally used the vegan cream cheese to make vegan mini pumpkin cheesecakes.
I think the flavor and textures came out really good. I looked up recipes on using the particular brand of faux cream cheese and I followed them vaguely because I was using mini crusts and didn’t want to recalculate the measurements.
Basically I put the cream cheese, canned pumpkin, pumpkin spices, maple syrup, agave nectar and the egg replacer mixture in the blender and blended until everything was combined well and smooth. I baked for an hour at 370°F.
I made some cookies with the leftover batter by adding some flour and a little baking powder. They were aight but not something I’d call a legit thing.
Vegan 365 