10/21/16

A relaxing day


  • A day off school
  • Two violin lessons taught
  • A much-needed practice session for me
  • Finished a good book
  • Caught a short nap
  • Watched Cinderella with Tiger Lily and Pip
  • Legos all day for Red Chief
  • Kitchen time! Ground flax, vegan Parmesan, and peanut butter bars
  • Early, easy dinner of storebought veggie burgers


3 comments:

  1. Proud you had a relaxing day.. Love those quiet days.. And end it with an easy supper.. wonderful!!

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  2. Did you make the vegan Parmesan? How was it? I tried making vegan cheeses before, and they were a fail. Now the only one I use is nutritional yeast

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    Replies
    1. I think the trick to enjoying vegan cheeses is 1) find good recipes, and 2) don't expect them to taste exactly like real cheese. :)

      The Parmesan is mostly just nut powder. Pip and I love it on whole wheat pasta for lunch. Here is the recipe I use: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

      Also, here is my family's favorite "cheese" sauce. My kids all go crazy for it. They like it best on macaroni, but we like it on potatoes, broccoli, and nachos too.

      Cheese sauce

      2 potatoes, peeled or not
      1 carrot
      1/4 onion
      1/2 cup cashews
      1 teaspoon salt
      1 teaspoon garlic powder
      1 teaspoon onion powder
      1 tablespoon lemon juice
      3 tablespoons nutritional yeast

      Boil potatoes, carrot, and onion about 15 minutes or until soft. Save 1.5 cups cooking water. Add veggies and water to blender with remaining ingredients. Blend well. Serve with 12 ounces cooked pasta.

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