Recipe Roundup

Cast Iron Skillet This is week thirteen of the weekly Recipe Roundup, where I post the online recipes I’ve used over the past week.

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.

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six, Seven, Eight, Nine, Ten, Eleven, Twelve

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