A Full Menu

Last week, I made the modified Asparagus and Sundried Tomato Frittata from VwaV. I used two portobello mushrooms instead of the asparagus. It was delicious! It was my second or third time making it. Although it's listed as a brekkie, I tend to eat it for an easy dinner.


This morning, I treated Kyle to Fronch Toast, again from VwaV. I LOVE this recipe! I had borrowed the book from the library, and after making this recipe first, I realized I needed to buy my own copy! I've tried every other banana-tofu-whatever combo, and this recipe, with the chickpea flour (which is amazingly easy to find at Bulk Barn), tastes just like the real deal. Today, I cooked up some apples from a local orchard with maple syrup, given that we're now way out of strawberry season.

My friend Sam came over for dinner. She made our fave guac recipe from the Voluptuous Vegan, and I got to keep the leftovers! It's the best guac recipe out there!

For dinner, I wanted to make a recipe from a book that I just gave Tracy...I think it was called Curried Red Lentil Soup or something. It was from the Vegetarian 5-Ingredient Gourmet. I didn't find anything gourmet about it - it was bland. If I made it again, I'd use vegetable broth instead of plain water. Nothing stellar to report about it.

Fortunately, my contribution to dinner was saved - finally Cookies n' Cream Cupcakes from VCTOTW!!! These were SO good! I made the whole recipe for the buttercream icing, but only used half of the icing for these, as I want to use the rest on the chai cupcakes later this week. I'm glad I made this decision, since they're very sweet! I took some to my mom and stepdad and they really liked them too. Cupcakes make everyone smile!