I will admit when it comes to peanut butter and banana, I’m obsessed. Sometimes, I don’t want the bread in the way of my PB/Naner fix. I love to get creative with my food presentations. I like to call it “food art”. Anyway, this isn’t much of a recipe, but more of a cute idea that kids (and adults) will love!
Pairing shirataki noodles with sun-dried tomatoes and basil was the best thing I could have done. The Sicilian in me felt the comfort, but the health-conscious vegan felt light afterwards.
I threw together this idea after picking up some tomatoes from the farmer’s market this weekend. These little babies hit the spot! They’d be great finger foods at small gatherings and a mid-day snack. Plus, you don’t have to feel totally guilty for indulging in a normally greasy comfort food! With these snack bites, I’ve used Phoney Baloney’s Coconut Bacon, but you could use any kind of Bac’n Bits! (If you want to keep it vegan, plenty of easy to find store brand bacon bits are meat-free, believe it or not.)
This recipe is something I came up with years ago when I still ate chicken. It was one of my mother’s favorite dishes that I created. My sister gave it the name “Sandy’s Seasoned Cluck & Taters”. I had all the ingredients on hand this past weekend, minus the chicken, of course. But I did
Before my vegan days, my favorite sandwich at Starbucks was the Chicken Santa Fe Panini. Sometimes I still get a hankering for the sandwich served on flatbread with the sour cream chili spread and peppers. I always paired it with BBQ chips. (My favorite chip flavor!) Well, I had faith I could replicate this sandwich
