When It Rains…

Hello, Hello!

So, here’s what happened. It rained and I had to use up some mushrooms before they went bad. It was time to make soup. If you know me then you probably know how much I love soup. Like a lot. I threw this recipe together so fast, and it was the best!

what you do:

1. Melt butter in a pot and then toss in the onions until nice and soft.

2. Add mushrooms and spices, then let cook until mushrooms are also soft. Sprinkle with flour and stir.

3. Stir in veggie broth and simmer for about ten minutes or so.

4. Then add in your almond milk. I also threw about one tablespoon of cornstarch just to thicken it a little.

Now that I used up all of my mushrooms, I have to buy more mushrooms because I’m making this soup on repeat all fall long. It’s so easy, fast, and perfect for a weeknight meal.

Enjoy!

Zesty, Zucchini, & Vegan

Hello, hello Friends!

This is the last recipe I bring to you from the kitchen I’ve lived in for six and half years. We just started a massive kitchen gut job (drinks wine dreading construction but also squeals in excitement). By the end of the summer this girl will be cookin’ in a brand new kitchen! What will my food posts look like until then? No idea. Maybe none, maybe from an obscure place in my house. Time will tell.

Anywho. If you know me then you know I looooove zucchini. I cook with it constantly. I made this dish recently and put it on my Insta story and a lot of you wanted the recipe. It’s simple, Vegan, and utterly delicious!

Here are the Vegan ingredients that I used:

• Gardein “ground be’f”

• Vegan mozzarella (shredded and sliced), and Parmesan.

• I also used four medium zucchini’s.

  I found the cheeses at Aldi which has some amazing Vegan options. The “be’f” is from Target.

Below you can follow how I made this dish. Honestly, it’s rather addicting. Just make sure you do the basket weave so that you can make sure it all stays together. Bake on 400 degrees for about 40 minutes.

Have the best day ever you beautiful souls!

A Savory Tart

Hey there, Everyone!

I’ve been on a real Vegan kick lately for some health reasons. Get this. I sneeze after I eat like a crazy person so I’m trying to see if going Vegan helps me in any way feel better in general and maybe not sneeze as much or something like that.

On my Insta stories last week, I posted Zucchini Lasagna and like a lot of you wanted the recipe so that’s coming next week. It’s seriously amazing and I’m actually obsessed with it.

Anyway, I love tomatoes and when I saw these beauties I knew I had to do something with them. Once you make the “cheese” sauce this recipe comes together very fast.

For the sauce:

Simply throw everything in your blender and puree it.

For the tart:

Roll out your puff pastry (I made my own wheat version), add your sauce, cheese, assemble tomatoes to your liking, top with basil, and throw it in the oven on 400 degrees for about 25-30 minutes. I’d say less if using store bought puff pastry.

This recipe is Kilgore Kid approved as they both love tomatoes. Theo was pretty thrilled to see yellow ones. Also it surly doesn’t have to be vegan. If I made this non vegan I would have used Mascarpone cheese and topped it with mozzarella. But, if you can, use fresh basil. It makes all the difference.

Have a wonderful Wednesday. I like a Wednesday because that means Tuesday is over. *insert nervous laughter*

I hope the day brings you something delicious!