Saturday:) Some More Vegan Supper Ideas

“Sometimes it’s not about trying to eat healthy as much as it is trying to use up the leftovers in the fridge.🤦‍♀️”

Toni Armenta Andrukaitis

*************************

I’ll make a big confession. (It’s a Catholic thing) I’ve been eating quite a few vegan meals lately. No, I haven’t gone all vegan or vegetarian on ya. But, when my California vegan son was visiting me during Mother’s Day, we bought a ton of vegan foods and healthy stuff. I still have a lot left.

Yesterday, I had some vegan chorizo and egg burritos, and today I made some vegan quesadillas. I love cheese, and this vegan cheese is pretty darn good.

I warmed up two corn tortillas with the cheese until toasty in a dry pan, no butter or oil.

I added lettuce/spinach, tomato, avocado with a dollop of Bernard’s Gourmet Foods Salsa. (Of course.)

This was my lovely late lunch on a dreary drizzly Saturday. I was going to go for an evening walk, but it’s raining out there…again! Not again!

So, here’s where the Catholic confession part comes in. 🤦‍♀️ After that awesome healthy vegan lunch, I had some caramel praline ice cream. (Bless me Father for I have sinned. 🙏)

Is there such a thing as semi- vegan?

Wednesday:) What’s Cookin’ Miss Toni

“Food always tastes better when prepared with love and friendship.”

~Toni Armenta Andrukaitis

**************************

It was pretty much a dreary gloomy grey day, but that’s ok. I had nowhere I needed to go, and nothing I had to do. Needless to say, I stayed under the warm covers till nearly noon. (Don’t Judge me! Just be jealous.)

I’ve been looking forward to using some of the handcrafted Vegan cheese that my California boy sent me for Christmas. I was in shock when I saw that he spend $66 just for shipping for about one pound of cheese, four small containers. But, he was so enthralled with the talented gentleman vegan cheese maker he met at a shop in LA, that he wanted to share with his mom.

He looks like an interesting guy, doesn’t he?

I decided to combine my Culinary loves, Mexican food (food, as I call it), flour tortillas, Matt’s wonderful vegan cheese, and my friends’ awesome salsa. Bernard’s Gourmet Foods Salsa, a little of my blackeyed pea salsa, baby spinach and tomato.

I even used a dry nonstick pan to make the vegan quesadillas. If I would have used butter, that would have taken away the whole vegan thing. (Matt would be proud.)

I cooked on a very low simmer so the cheese would melt.

Then, top with a little tomato y red pepper Bernard’s Salsa. YUM!

So, that’s what’s Cookin’. I enjoyed every bite. Thanks Matt. Thanks David and Michele Bernard. Thanks Youssef.