In the Kitchen

Today I thought I would share what’s been going on in our kitchen lately. The past few weeks I have been trying new products, cooking from favorite cookbooks and trying new recipes I found online.

In the Kitchen

I made another batch of the homemade vegan butter I wrote about previously. This stuff is so good I have not bought Earth Balance since!

In the Kitchen

Trey recently asked to try vegan bacon at Whole Foods. He loved this variety from Sweet Earth Foods. He has never been big on meat alternatives, but he has been asking for this every week. He eats it in sandwiches or just by itself.

In-the-Kitchen

I let Trey pick what we would have for dinner one night when Harrison wasn’t home. He saw a picture in Dreena Burton’s Plant-Powered Families of this baked tofu in a wrap with cucumbers and carrots. I was happy to make this for him with a little homemade ranch dressing added in. He has even been taking these wraps to camp with him this week. I’ll definitely be adding these wraps to his school lunch rotation.

In the Kitchen

Protein Power Balls also from Dreena Burton’s Plant-Powered Families. These were not a hit with Trey. I think it was because I used sprouted Watermelon seeds instead of pumpkin seeds. Next time I’m going to try mostly sunflower seeds since Trey doesn’t actually like pumpkin seeds either!

In the Kitchen

The final dish from Dreena Burton’s Plant-Powered Families was Spinach Artichoke Dip. This was so delicious served on small baguette slices. I didn’t read the directions carefully and accidentally blended all of the ingredients smooth. No matter – it was awesome topped with breadcrumbs. Next time I will follow the recipe so there is more texture.

In the Kitchen

Fresh Pomodoro Sauce from Giada in Italy. I watched this show recently and was intrigued with the fresh pasta sauce. Giada grates the tomatoes into the sauce and lightly cooks them with garlic and basil. I made this for lunch one afternoon, eliminating the cheese and adding in an additional 1/4 teaspoon of salt and 1/2 cup of cashew cream (2 TB of raw cashews blended with 1/2 cup water) to finish the sauce. Everyone in our house enjoyed this light, very flavorful dish.

In the Kitchen

I followed this online tutorial to make my own coconut butter. I’m planning to make Trey snack bars for school this year and since his school is nut free coconut butter is going to be my binder/healthy fat of choice.

In the Kitchen

S’mores Cookies – I was in the mood to bake one evening and had both the marshmallows and Cat cookies on hand. These were gobbled up quickly.

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