In the mood for a sandwich?

Well it’s been too long but I’m planning to get back to cooking and posting (I swear!). I’ve just gotten back from a couple trips out of town, one international, which it’s on my to-do to do a posting about eating vegan while traveling. Anywho… I wanted a good sandwich tonight and was too lazy to go to my favorite staple Ike’s Lair. So I threw together this bad boy. But who cares about a sandwich right?! Well this was my first time using tempeh bacon and I’m a fan!

Ingredients
Daiya cheese cheddar slices
Vegenaise
Kale
3 slices of tempeh bacon
Mack’s Flax Sprouted Bread
Sliced tomato

Directions
Heat the bacon according to package
Slap it together as you like
Nosh!

image

Advertisements

“Cheesy” Kale Cauliflower Bisque

PicsArt_1384400598149And I’m back in the kitchen! So I’ve been thinking a lot about soups lately, probably because the weather is getting cooler and it’s a comfort food. So I whipped up this bisque with a few simple ingredients.

Ingredients

  • Cauliflower ( I used orange) – about a 1/4 of the head chopped
  • Kale – 2 leaves chopped
  • Cheese of choice (I used Daiya Cheddar) – 3 handfuls
  • Garlic – 1 generous spoonful
  • White onions – 1/4 onion chopped
  • Almond Milk – about 1 cup
  • Salt and pepper to taste
  • 2 tbsp of olive oil

Directions

  • In a sauce pan combine salt, pepper, milk and cheese on low heat stirring occasionally for about 10 minutes
  • In a saute pan, add olive oil, cauliflower, kale, garlic, and onions on medium heat until vegetables are tender. Add 1/2 cup of cheese mixture to vegetables and cook covered for about 5 minutes.
  • Add vegetable ¬†mixture and cheese sauce to blender (I used the big cup of the Nutrabullet), blend until creamy and smooth.
  • Top with a sprinkle of cheese