My post today will be a little all over the place. I've been eating some strange food combos but everything has turned out pretty YUMMY! I want to be sure I am not wasting food and using what I have before buying much more. So far this has been going well. I'm on a bit of a wrap kick but more on that shortly.
First I need to share with you one of the new dips I created last night. It's a vegan version of a pink sauce that I saw on Giada. It was on at DH's Grandmothers yesterday and I knew I could do a vegan version of it fairly easily!
1 C Vegan Mayo
4 or 5 Mini Sweet Red Peppers (or 2 Medium)
1 T Minced Garlic
2 T Lemon Juice
Sprinkle of Smoked Paprika
It was pretty YUMMY but next time I will be adding more sweet red bell peppers and more garlic! Because that's the way I roll!
The veggies pictured in the first photo were left over from DH's Grandmothers House...we had a belated birthday for both him and I as our birthdays are only 6 days apart. I treated myself to a Daiya Pizza and So Delicious Mint Chocolate Ice Cream (both vegan, of course)
This one is a Nut-Free Version
2 Mini Red Bell Peppers
1/4 C Lemon Juice
3/4 C Nutritional Yeast
3/4 C Tahini
2 T Minced Garlic
1/2 C Water
1 Squirt of Yellow Mustard
Black Himalayan Sea Salt to taste
I had a very little bit of my Tater Tot Casserole that I froze. I threw that on top of the stove along with some corn and some leftover tofu cubes. I took a wrap and warmed it up with a slice of Daiya on it - enough to melt it. Then I threw the rest of the warm ingredients on top of that and made a wrap! But not before adding about a tablespoon of salsa on top!
This was super YUMMY and certainly a comfort food for the WIN!
Leftover Cubed Tofu
White & Purple Mini Potatoes
I also threw in some Egg Trick Seasoning that I had leftover from when I did my Egg Trick Bagel last week! This worked out VERY WELL! It was tasty!