A decent representation of what I made for dinner. Very tasty but almost too spicy with the max curry paste and sambal. Next time try omitting the sambal.
Latest is the best yet. Used pumpkin puree instead of apple sauce because I had an open container. It’s definitely better. Used 50-50 sunflower and pumpkin seeds again. Upped the pecans to 1/2c — next time try walnuts. Used 50-50 agave and date syrup and the date syrup add amazing flavour, although overall it ended up a bit too sweet. I’d reduce the brown sugar by 1/3 next time and keep the date syrup. Upped the chia seeds to 2T and I think that’s about right. Almond butter is definitely superior to PB in this.
Pretty good, but I'd make these changes next time:
- Halve the coconut milk - Sautee the mushrooms and then put aside to add in last step. - Double the mushrooms. - Add green onion for flavor and crunch.
Excellent. I doubted it would be worthwhile but it totally is. The vegan park and tofu bacon could easily be made ahead. I made the full amount of both but just one serving of pasta, so I'll use the rest up later in the week as a testing making it more quickly. The vegan parm is a keeper in general.
Rapidly becoming a fave, especially for road trip breakfasts. Swapped almond butter for the peanut butter — much better. Used 50-50 sunflower and pumpkin seeds. Added 1.5T chia seeds and probably 1/3c pecans. Brown sugar for the dry sweetener, agave for the wet. Next time maybe use date syrup for part?
Recipes
Journal
Shopping