A Little Behind On FOOD

It's been a CRAZY week or so but I wanted to try and catch up on some things TODAY! 

This post will be highlighting some of my food creations over the past week-ish.

Kicking things off with this sandwich spread.

It's a version of Vegan Egg Salad, I suppose.  Here's what I did...
2 C Chickpeas (sprouted, mashed/in Ninja)
1 T Tahini
2 T Vegan Mayo
2 T Dijon Mutard
3 T Onion "Greens" (Onion Sprouts/Shoots)
1 T Lemon Juice
1/2 tea Garlic Powder
1/2 tea Kala Namak (Sea Salt)
1/4 tea Turmeric

I was able to eat that over a few days.  I had it on a simple sandwich, with tossed salad, and on a 'hot dog bun' with tempeh.  Next up...Portabello Mushrooms on the Grill.  Hubby made these for me.  When I do them I usually use Balsamic for the marinade but he used vegan Worcestershire sauce for these.  He topped them with some Daiya Cheese.  Hubby will use the vegan version of the Worcestershire Sauce on his stuff, too, and he's far from veg.

Speaking of Daiya Cheese...I was sort of craving some nachos with con caso so I made this vegan version using a mixture of both Cheddar and Mozzarella Daiya...here's the recipe...

1/4 C Moz. Daiya
2 Slices of Cheddar Daiya
1/4 C Coconut Milk
2 T Earth Balance
1/2 C Salsa

I did this over the weekend, too!  I was thinking picnic type foods and haven't really had much pasta lately so I did this!  Vegan Macaroni Salad!  Recipe for this as follows...
2 C Cooked Pasta
1/2 C Vegan Mayo
1 tea Apple Cider Vinegar
1 T Dijon Mustard
1 Small Onion
1 tea Organic sugar (Wholesome Sweeteners)
1/4-1/2 tea Wildtree California Garlic Pepper
2 Pickle Spears, Diced

Normally I would add celery - but I was plumb-out!  So sorry for the short post today - I do have lots more to share and I hope to be back tomorrow!  What have you been up to!?