Today was a day of cooking!
We started by making vegan thin mints, something we've been wanting to try since hearing of them from Christie's sister-in-law.
We prepped the dough yesterday since it needs to chill for at least 2 hours in the fridge (or 1 hour in the freezer).
On the blog I've listed above there are plenty of great photos, but it was kinda fun to take a few photos of mine along the way...
After baking them in the oven, we prepped them for glazing...
It was fun and the recipe made a LOT of cookies (I believe the recipe said we'd have 50-70 vegan thin mints... I'm okay with that! ;) )
Christie took many of them to share with her co-workers and, from what she's told me, they were a hit!
The lighting in our kitchen remains lackluster, but it was still fun to snap a few photos. Here's to our next apartment having better lighting!
Next up: Basil Pesto!!
We found the recipe in our copy of The Vegan Table by Colleen Patrick-Goudreau.
Fresh basil... mmm...
Everything getting all happy in the blender...
(Below) The end result!
Next up: Eggless Egg Salad!
This recipe is also from The Vegan Table by Colleen and it is a good go-to to mix things up for our work lunches!
It is full of so many good veggies... (well, aren't they all good?!)
Celery, bell peppers, scallions, carrots...
... and lots of tofu!
Served in a wrap, this makes a delicious and super-healthy lunch. :)
And finally... Pesto Pizza with Fresh Veggies!
We got the inspiration for this pizza from Colleen's cookbook, but we made quite a few changes.
We started with wheat Naan bread and then loaded it up with fresh pesto, tomatoes, baby portabello mushrooms, scallions, nutritional yeast (to give it a slightly cheesy flavor but keeping it vegan), and then a little olive oil. We put it in the oven long enough to get it heated throughout.
Triple yum!
It tasted great while enjoying our Christmas tree. :)
Whew! And that's a wrap. A day in the kitchen with the one I love = a great day. :)
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