Maintaining a vegan diet during pregnancy always seem to cause concern, but it can be done! I didn’t have any leftovers for lunch today, but I have all kinds of things in my fridge/freezer to throw together a random meal, like this Tempeh Peanut Veggie Bowl. I loaded up on jars of Nacho Mom’s vegan queso, Frog Hollow chocolate bars, and various other goodies that can’t be found in Santa Cruz.
These are all recipes prepared by my wife Maria – she loves cooking and I love eating, so we make a great team! Portobello Mushrooms With Tuscan Kale and Sweet Potato The tidy package makes it conveniently portable; we bet you could par-bake these and then finish them off on a grill.
I made the homemade Cashew Chevre from Miyoko Schinner’s book Artisan Vegan Cheese. It was an easy answer- uh, yes I would like this to continue being …