My mom came over the other day… can I just say, I love my mom??
I am so incredibly lucky to have such a close and fun relationship with my mom – she is a great friend. To have her live 20 minutes away is really great, and really necessary. I could go on and on – my mom is the best – not only because she brings me My Favorite Flowers:
and not only because she brings Jake & Elwood over to play with Basil – LONG DOG PARTY !
and that she loves to help me cook what I think up, and oohs – ahhs with me as we eat the deliciousness:
Mom brings me cute dishes! Here’s some more she gave me… wine & cheese plates. I love them!
So, I’ve been following a vegan diet again – almost. I’ve been saying I’m a vegan except for cheese and sushi. Daiya eludes me – I have yet to find it… and as far as I know, there isn’t anything close to a goat cheese or a brie in the vegan world. (PLEASE correct me if I am wrong – this is one area I would LOVE to be wrong!)
That I can do!
1 container extra firm tofu
2 cloves garlic
2 tablespoons nutritional yeast
sea salt – to taste
Combine all into a bowl. Food processor if you want – I just mashed it in a bowl.
Vegan Stuffed Tomatoes
fresh basil, chopped
cashews, processed or chopped
Halve the tomatoes, scoop out the seeds. Mix vegan ricotta with Garlic Gold and basil. Fill tomatoes with ricotta mixture.
Dip In The Cashews:
Place in (olive oiled) baking dish, sprinkle with more Garlic Gold. Bake @ 350 for 15 – 18 minutes.
Oh, yes. nomity Nom NOM.
This was so delicious. Right, Mom? 🙂
What recipes have you veganized?