When we moved into our new house, one of the first rooms to unpack was the kitchen. I don’t know where I got the idea from, but storing spices like this provides easy access and you can read the labels for the more obscure spices that you might not use as frequently and forgetten where you put them.
Waffle tower. Vegan chocolate chip waffles and vegan whipped topping (healthy top brand vegan cashew whipping cream).
Vegan chicken nugget pizza. Wegmans vegan chicken nuggets on top of Daiya covered Wegmans whole wheat thin crust pizza and drizzled with sriracha.
Avocado chocolate pudding. In a Vitamix add 1 cup unsweetened coconut milk, 1 frozen banana, 1 avocado, a few tablespoons of cocoa powder and a 1/2 cup semisweet chocolate chips. Serves two.
Homemade vegan and gluten free dog biscuits
1 cup gluten free flour (I used gluten free rice flour)
1 cup oats
1 cup oat flour (grind oats in food processor to fine powder)
1 cup peanut butter
2 cups canned pumpkin (not pumpkin pie mix)
3 tablespoons ground flaxseeds
Bake at 325 for 30 minutes then flip and bake for 10 minutes.
Vegan Biscuits and gravy. Gravy has Wegmans “Don’t be piggy” vegan sausage crumbles, organic kale, organic yellow onion, organic green onion, cilantro, So Delicious unsweetened coconut milk, and vegan steak sauce/Worcestershire sauce. Biscuits were 2 cups all purpose flour, 1 cup unsweetened coconut milk, 1/4 cup non hydrogenated vegetable shortening, 3 teaspoons baking powder and salt.