Happy Friday! This morning I woke up finally feeling caught up and refreshed after an especially intense work week. Somehow, in the middle of all the work-related madness I managed to whip up another batch of cupcakes based on a
VCTOTW recipe. I popped these into the oven minutes before work called to tell me they needed me to come in for a few hours. Luckily there was just enough baking time before I had to run out the door. I used a basic spice cake recipe, added chopped apples, and topped with streusel. They turned out more like a muffin than a cupcake. Tasty.
After working a 22 hour shift I came home to some delicious rice noodle shells with vegan alfredo sauce left-over from a dinner my sweet boyfriend made the night (or two) before. I don't have a picture of it, but it was amazing! The next night I was craving something similar so I made some whole wheat penne with vegan cheese sauce. This was totally a throw-whatever-in-the-pot sort of dish. I used some
We Can't Say It's Cheese spread, nutritional yeast, almond milk,
Tofutti Better Than Cream Cheese, and fresh ground black pepper. Turned out yummy!
I know these first posts have been heavy on the comfort/cooked vegan foods, but I promise there will be more raw, fresh, and green stuff in the near future. I'm just keeping it real, and this is what I happen to be eating lately.
I'm so excited about this weekend. Hopefully I'll be making my first trip to the Portland Farmer's Market. Yay! Really looking forward to getting familiar with the local vendors, visiting
Divine Pi,
Heidi Ho Organics and loading up on Kale and veggies.
