Man, this weekend was crazy! I worked two day-festivals with Corey that really wore us both out. Today has been filled with a long drive home, a nap and not enough coffee. To say the least, my words aren’t coming so easily, this Monday afternoon. But, this week is going to be awesome, not only because I start my birthday celebrations, but because there are more terrific Born to Mac MoFo recipes coming your way!
Really, I’ll just get right to it; this macaroni/lasagna casserole is super tasty and my first time experimenting with a white bean cheese sauce. If you didn’t figure it out already, it was a SUCCESS! So, if you’re looking for a creamy, low-fat, vegan cheese sauce that has some extra protein in it I highly suggest trying this out.
For more years than I can remember, there has always been the same ritual taking place in my home, on Father’s Day. The last couple of years my Dad has asked us to get him nothing (sorry, dude, not happening), and only to enjoy the day together. This means that my mom makes him biscuits and gravy, and I make him a salt-rimmed Bloody Mary. Pretty awesome breakfast, huh?
This year will be no different, but I decided to make a breakfast meal inspired by the upcoming holiday. My mom makes an ultra-creamy sausage gravy with Pillsbury biscuits, so obviously my dish is a little different. Not to mention that I haven’t actually made vegan biscuits, yet, and I didn’t want to test them out on you until I have just the right recipe. So, instead of canned biscuits, I give you a potato hash! I love potatoes for breakfast, like immensely.
If I had it my way, I would smother just about any item in the gravy that I created. When I was making it, I was thinking back to the Biscuit and Gravy side that I had at Hungry Tiger Too in PDX. It was a creamy, peppery, mushroom gravy, and although mine is a bit different, it still tastes really freakin’ good. Now, pair this ambrosial mushroom gravy with a flavorful potato hash-thing and you’ve got yourself a winning breakfast!
It’s Sunday, and I am worn out. I feel like that’s pretty common amongst most people, though. Work during the week, get other things done on the weekend, then end up tired at the end of it all before you have to start on the Monday grind, again. Kind of dreadful, huh? Although, today I’ve been working on a delightful little recipe for you all, so I can’t complain too much about being tired!
But first, I would just like to mention that I went sailing for the first time, on Saturday. It was super last-minute, but a very fun experience, that makes me feel extremely lucky to live where I do. We had a hot weekend in Southern California, which I honestly was pretty bitter about (I like cool weather!), but the winds made for a perfect sailing situation. It did get a little chilly when the sun was going down, but it was pretty terrific and the scenery and sunset were gorgeous.
Which is why I may have procrastinated on creating a recipe that I wanted to get done yesterday, oops. Never the less, I am really excited to share with you these delectable morsels that I have dubbed Mini Pizza Pies. Plus, I’ve tried out something new with my cashew spread! I have made it even healthier, by substituting a good amount of cashews with steamed cauliflower; and I assure you, nothing has been lost in this switch. The texture is pretty incredible and still very creamy and rich, success!
These little pizzas would be great served as an appetizer at a party, or even just served as dinner. They’re a fun, little dish that is very kid-friendly, and even more adult-friendly. The fluffy, homemade crust can’t be beat!
Lately, I have been feeling quite nostalgic and I think that it has a lot to do with seeing posts from family and friends in different parts of the country that I miss. In October of last year a spent nearly the entire month away from home, in New York and Michigan visiting family. I had some really great times there and I want to go back SO badly. It probably doesn’t help that I have been listening to Ryan Adams a lot, and that one of my cousins and I share an immense love for him.
I think I may just be getting stir-crazy, it has been quite a while since my last trip/adventure. Hopefully, soon I’ll be visiting my younger sister in Phoenix who has been living there for a couple of months. I’ve already picked out some of the vegan places I’d like to check out. Plus, she just adopted this adorable Manchester Terrier! How cute is she, with her new little bow? Adorable, to say the least.
But, because I can’t travel at all right now, I’ll make the best of being at home and staying comforted. Really, what’s more comforting than soup? Not much in my book. And what better way to start off a filling meal than with a warm bowl of miso soup? Of course, this is a little elaborate in comparison to the traditional miso soup served with sushi, but that’s what makes this recipe special. If you want to have this as a full meal instead of just an accompaniment, add some firm tofu for its protein content.