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Vegan Rivel Soup

27 Aug Vegan Rivel Soup

Yesterday was my grandma’s birthday and I happened upon a picture of her in my camera from Christmas, the last time I saw her. Fortunately it was a happy event with tons of pictures and I’m glad I can call that my last memory of her.

This recipe always reminds me of her and home. I grew up eating what we called “rabels” after Easter and other holidays, as it was a good way to use up leftovers. Upon further investigation on the Internet I found the proper term is rivel soup, but I will still always call it rabels. It’s funny how things get lost in translation and the words stick that way.

This is a great fall weather recipe, or even when you’re feeling under the weather. It’s thick and hearty with cheap ingredients. One word of warning; it tends to thicken further after the first day, so you may need to thin it down quite a bit.

Vegan Rivel Soup

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Birthday Dacquoise

19 Aug Birthday Dacquoise

I thought my last dacquoise was going to be the final one, but I couldn’t resist making one more, especially with my parents visiting for my birthday today. Since it is my birthday, I wanted to fill it with a few of my favorite things-caramel, chocolate, frosting, and Nutella. This is not something I would recommend eating everyday. In fact, I would highly recommend only having two pieces then letting someone else finish it, because it’s pretty indulgent.

Yet again, I planned this several days ahead of time. I made the caramel one day, the buttercream the next day, and the dacquoise the night before making it. It helps to spread out the process so you’re not trying to finish it all in one day. If you want to attempt making it in one day, be sure you don’t have a nagging toddler around your ankles and eat a full meal ahead of time, otherwise you’ll be snacking on all of the ingredients…

Birthday Dacquoise

Birthday Dacquoise

Birthday Dacquoise
Birthday Dacquoise
Birthday Dacquoise

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The “Cheese”

10 Jul wpid-20150710_122940_richtonehdr.jpg

If you are offended by anything involving by breastfeeding or breastmilk, please do not read any further. Continue reading

Our favorite sliceable, meltable vegan cheese

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Since I’ve been spending more time at home, as I only work part time since the birth of my baby, I’ve been experimenting with different recipes for vegan cheese. As much as I love Daiya, it gets expensive, even with coupons.

I’m a big fan of Vedged Out’s foxy moxy mozzarella, but I wanted something that held up to slicing and grating. I tried a recipe with cashew cheese, but without investing in a Vitamix blender (hint hint family members:Christmas is coming) the consistency was too grainy for my taste.

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Chickpea, Broccoli, and Brown Rice Casserole

8 Mar DSC_1392

Hello everyone! It’s been a while!!

I recently graduated from school and began a new job at a large local salon, so I’ve had less time to focus on blogging. I’ve also been devoting a majority of my time to couponing, which has result in a plethora of free groceries. With all this free food, I’ve had to come up with creative ways to use it (because who really needs eight bottles of barbeque sauce?)

Today was sunny and beautiful; the type of spring day that makes me want to wear a skirt and cook a casserole. Yes, the type of casserole your mom used to make with condensed cream of chicken soup and fried onions (those were free too.) However, this recipe replaces the cream with soymilk and the chicken with chickpeas. The brown rice will make you feel less guilty when you top it with extra cheese and fried onions. Feel free to adjust this recipe to your dietary preferences.

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Aside

Finally…

19 Oct

I’m joining the world of blogging!

I know you’ve all probably been sitting at your computers, anxiously awaiting the day I would finally post recipes for all the pictures I’ve posted. Well, here it is! 

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