I was hesitant to dip my chip in for the first bite, painfully aware that it might just be another yucky, runny, nutritional yeasty tasting bowl of stuff, but no worries. It is thick, nacho-y, and tasty! I built an unholy pile of nachos with vegan soyrizo, Tofutti sour cream, garden tomatoes, green onions, white onions, and other culinary debauchery. YUM.In other news, we attended an Indian food party at a friend's. I made a delicious Chana Masala salad to share. The recipe is at: http://www.fatfreevegan.com/salads/chana.shtml.
The recipe for the salad involved a few ounces of light coconut milk. Being the enterprising and thirsty girl that I am, I made a delicious strawberry smoothie with the remaining coconut milk in the can, agave nectar, and strawberries.
1 comment:
Will is making the VE queso for me even as we speak. Nooch in water with salt tastes a bit like cheese and crackers, so it makes sense.
We didn't go all out for the vegan margarine since we're dairy-guzzling fools, but I've been working in nutritional yeast to keep my milk supply up and this looked like a yummy way to do it. :)
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