Yesterday (sorry, I forgot to take pictures) I made vegan peanut butter cookies. They were very flavorful, but a little crumbly, probably because I used whole wheat flour.
For dinner I made amazing green vegan enchiladas. I used green enchilada sauce, layered with corn tortillas and a mix of Fantastic Foods Taco mix with a can of no-salt-added kidney beans.
After some research, I decided to try the daiya cheddar style shreds to melt on top and was not disappointed.
I also bought some seitan and some tempeh, but haven't decided what to make with them yet. I'll blog more when I actually make something with them. But, so far our family's forays into being mostly-vegan have been easy and delicious.
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