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I was making more Egg Rolls from the left-over filling and decided to make a spicy peanut sauce to dip it in.  I ended up using the sauce on a package of Ramen. I used both creamy peanut butter and a peanut butter powder in the sauce/dip, but you can easily use one or the other (or even chunky PB). I'm sure you could also use another type of nut/seed butter of your choice. Ingredients:  Ramen (I used instant, one package) 2-3 TBSP Powdered Peanut Butter 1 TBSP Creamy Peanut Butter 1/2 TSP Sesame Oil 1/2 TSP Onion Powder 1/2 TSP Garlic Powder 1/2 TSP Sriracha sauce (optional, could omit or use chili flakes) 1.2 TSP ground ginger 1/4 cup hot water 1 TBSP Soy Sauce Sprinkle of sesame seeds (optional or for garnish) Green onion (optional or for garnish) Peanuts for garnish (optional)  Once the sauce is put together and the Ramen is cooked I add it all to a pan (or the pot) and cook on Medium until the sauce has thickened.  I added canned ...

I'm not the best at blogging.. Or tutorials.. Or keeping track of ingredients and measurements when throwing a recipe together. And I am definitely not good at capturing delicious food porn. But with that disclaimer aside. Here's the basic run down of what I made the other night, including an awful picture of my soup (leftovers..already gone). Maybe if I get time I'll take more pictures demonstrating how I folded the wontons and egg rolls. But I'm sure there are videos on YouTube to tide you over.😉 I tried to veganize the soup - can be done many ways - but you go with what you want. Wonton filling: • half a block of firm tofu, crumbled • half cup mushrooms, diced • 1 tsp garlic powder • 1 tsp onion powder • 1 tbsp veggie broth • half tsp fresh ginger, diced • one clove garlic, diced • 1 tsp sesame oil • salt and pepper to taste Cook the filling until tender. Can add green onions too, but I save that for the soup. I use a large pan and added 9(ish) c...

I've only made a couple of 'cheez' sauces so far - this one is probably one of my favorites! It is an ALL veggie sauce - the last one I made had white potatoes and carrots only (plus some of the cooking liquid). This time I didn't have any potatoes, but I did have some frozen winter squash. I'll insert a picture of the package. For the sauce: 1 cup to 1&1/2 cups Water (divided) 1 teaspoon of veggie boullion (I have the better than boullion jar)                    OR - 1 cup to 1&1/2 cups veggie broth/stock (divided) 1 package of frozen cooked winter squash 1/2 teaspoon of turmeric (optional) 1 teaspoon garlic powder 1 teaspoon onion powder 2-3 carrots, roughly chopped a few onion slices (I cut a whole onion and reserved the rest for the saute pan) Salt and pepper to taste about 1/4 cup of nutritional yeast Other ingredients: half a cup of frozen peas half a cup of frozen corn sliced onion salt...

I haven't been taking a lot of food pictures, but yesterday I made sure to snap a pic of the pasta salad I made twice this week already! The recipe couldn't be easier and the flavor combinations are endless. The veggie options are very customizable - add as little or as much as you like of which ever veg you prefer! The first batch of this was not Vegan - it might have been vegetarian, but I'm not entirely sure. I used a flavor packet for a box of Chipotle Ranch Pasta Salad (by Betty Crocker) and mixed the seasonings with about a cup of Vegan Mayo (Just Mayo by Hampton Creek is my FAVE at the moment!) But I wanted to make my own "dressing" the next time around and I might even give this a go one or two more times with a few changes - but either way, this is still a GREAT and easy recipe. You could probably easily use your favorite Ranch dressing or mix Ranch with a little taco spices. Or even just mayo and the spices for the dressing + some sort of vinega...