This week has been filled with some great food, which I shall share with you through a photo montage:
The Tennessee Valley Vegan Wrap from Coffee & Play House. This grilled wrap has tomatoes, artichoke hearts, spinach, purple onions, red pepper hummus, and balsamic glaze. With a side of pickle slices and veggie straws. Very yummy.
This adorable tiny squash was grown by my boyfriend’s parents in their organic garden. Too cute to not share.
I made these two-ingredients red velvet cupcakes, made by mixing just a can of pure pumpkin and a box cake mix, then slathered with cream cheez frosting. These were pretty good, but I think a carrot cake or spice cake mix would mesh better with the pumpkin.
And lastly, rice and bean soft tacos topped with red onions and a mix of Vegenaise, lime juice, and chili powder. This sauce was fantastic and really made the tacos great.