With mushroom and cashew ricotta filling and pesto cream sauce – hard work but totally worth it !
For dinner, we decided to veganize this recipe. It turned out better than we imagined and totally satisfied our warm-comfort-food-on-a-cold-night craving !
I’ve been busy training for my upcoming HIM race which means my interaction with food has been limited to eating massive amounts of it, making some very basic meals and indulging in Geoffrey’s not-so-basic dishes. This one was particularly delicious – acorn squash stuffed with quinoa, veggies, pine nuts and dried cranberries. Yum !
Then for brunch on Sunday, he made French Toast stuffed with bananas sautéed in spiced rum and other goodies. Yes, I know. He’s pretty much perfect.
I made a Halloween version of Isa’s Crimson Velveteen cupcakes from Vegan Cupcakes Take Over the World for work. They were a big hit !
Creamy Sweet Potato Bake from Lauren Ulm’s Vegan Yum Yum. Perhaps subconsciously, Lauren must have been thinking of vegan athletes when she came up with this one. It’s the perfect pre-race meal !
That’s what every co-op pickup day has become ! I love it.
Spaghetti and FatFree Vegan Kitchen’s Eggplant "Parmesan." It was delicious.