It’s May. MAAAY.
It’s been three months since I have posted anything in this blog! This blog I once poured my heart and brains into! I even made that header. To be honest, as much as I love it, it’s the reason I’ m have entered into scandalous territories of neglect. The fact that Fish Food shows up over the header in big red text really irks me. I am ashamed of it.
I would like some help with that, thanks!
Aside from that, I’m still EATING and I’m still eating VEGAN and now I have come to terms with my WHEAT INTOLERANCE. Now I love life even more because of all the painless tummy times I’ve been having! What joy. Seriously. A torso that feels like a hard, inflated bruise is not a good time.
Let me fill you in on the latter part of February!
Oh I wish I could remember what I put in this outstanding potato dish. Sigh!
Touch me all over, you sultry quesadilla. I could have you every day. Onions, green pepper, mushrooms mixed with cheddar and mozza Daiya… yes please!
One morning when I was out of my usual scramble ingredients I had this genius idea to use FALAFEL MIX! It was ah-maze-ing! I added some chili flakes and kept the colors fiery with red pepper, corn, and carrots!
For the “meat” on the inside I used The Ordinary Vegetarian’s “Super Veggie Lentil Taco Meat” recipe mixed with some cheddar Daiya! I baked these babies to retain their healthfulness. Here’s a picture before they entered my heat chamber:
I know this isn’t a super sexy picture of vegan pancakes but I hope you can appreciate their Siamese twin nature. Plus, these pancakes were velvet to the touch. So lush.
I’ll be back soon with MARCH!