LEMON BARS

Last Night I Made:

LEMON BARS for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Tart and sweet lemon layer over a whole wheat shortbread bottom.

Good but not great.

Crust was a little too crumbly.

Yesterday I Made:

SPINACH-CHICKPEA BURGERS for DINNER.

Recipe from Veggie Burgers Every Which Way by Lukas Volger.

Patties made with whole chickpeas,chickpea flour,spinach, and lemon juice.

Served on whole wheat buns with romaine lettuce, thinly sliced tomatoes, pickles, ketchup and mustard.

I over baked the patties, so they turned out a little too dry.

Not much flavor either.

COCONUT PANNA COTTA,PEANUT BUTTER OATMEAL COOKIES AND DR.KRACKER

Yesterday I Made:

COCONUT PANNA COTTA WITH SUMMER BERRY COULIS for DESSERT.

Recipe from Super Natural Cooking by Heidi Swanson.

Simple panna cotta made with coconut milk, soy milk, sugar,and agar powder.

Simmered, refrigerated until firm and topped with a sweet and tart raspberry sauce.

Super super easy to make yet so elegant looking!!!

Last Night I Made:

PEANUT BUTTER OATMEAL COOKIES for SNACK-TIME.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Peanut butter oatmeal cookies dipped in chopped roasted salted peanuts.

Baked until lightly brown.

Rich and very filling.

Perfect for peanut fans.

Goes great with cold almond milk.

Our NEW favorite Krackers!!!

Just discovered these, thanks to Kath Eats Real Food, at Fresh & Easy.

These are THE crunchiest cracker ever!!!

Love the ingredient list and the fact that they are ORGANIC!!!

Tried them with Sabra hummus for lunch today and immediately fell in love.

CREAMY HORCHATA AND RICE PUDDING

Last NIght I Made:

CREAMY HORCHATA and RICE PUDDING.

Recipe from Viva Vegan! by Terry Hope Romer.

Horchata is a Mexican rice-based drink usually mixed with cinnamon, sugar, condensed milk, and water.

In Terry's version, you only need almond milk, sugar,ground and toasted almonds, rice, spices, and lime rind.

You cook all the ingredients together then drain to remove all the solids.

Mix the leftover liquid with more almond milk, refrigerate for a few hours or overnight.

It thickens up after a hours, so you end up with a super super creamy horchata.

Enjoy with ice.

*Don't throw away the solids after draining the liquid.

Remove the cinnamon sticks, lime rind, cloves, and you've got yourself VEGAN RICE PUDDING!!!

COWBOY COOKIES

Two NIghts Ago I Made:

COWBOY COOKIES for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar.

Whole Wheat Flour,Chocolate Chips,Pecans, and shredded Coconut.

If you are a fan of delicious flavor, hurry up and make these.

They are THE best cookies ever!!!!

BROCCOLI-POLENTA

Last Night I Made:

BROCCOLI-POLENTA for DINNER.

Recipe from VEGANOMICON.

Polenta and well-chopped broccoli cooked in vegetable broth and cooked until slightly thickened.

Then molded into a muffin pan and refrigerated for an hour then broiled until the tops are lightly brown.

Topped with a simple pesto made with basil, pine nuts,olive oil,lemon juice, salt and pepper.

I'm not a broccoli fan, but these were delicious!!!

Easy to make and so much fun to eat.

STARBUCKS CARAMEL COFFEE

BREAKING NEWS:STARBUCKS CARAMEL COFFEE IS NOT vegan!!!!!

Ingredient list:

IT CONTAINS BUTTER DERIVED FROM MILK!!!