I figure, if this site has been on hiatus for such a long time, I can at least compile some of the recipes I’ve been using lately.
- Slow cooker hawaiian meatballs – You’re asking, why am I posting a recipe that calls for ground up animal flesh?! I use frozen vegan meatballs instead, and this recipe is delicious. I put everything in the crock pot on low all day, and when I’m ready for dinner just make some rice to go with. I love crock pot meals and it’s finally the time of year to make ‘em.
- Mexican mac and cheeze – I may not follow this recipe exactly, but that’s the amazing thing about mac and cheeze is that it’s so versatile. I use my favorite cheeze sauce which is from Vegan Yum Yum.
- Pizza burgers – From The Best Veggie Burgers on the Planet, omitting the sour cream which I personally don’t like and never have on hand anyway. These were great on toast with some melted sliced cheeze.
- Pepperjack cheeze – From The Complete Guide to Vegan Food Substitutions and for a party. I didn’t get it to be as slicably thick as portrayed in photos in the cookbook, but it made a delicious dip with crackers.