I have a confession to make.
A confession of love.
I confess, publicly, that…
I love my oven.
(source)
I know I shouldn’t.
I know it’s wrong.
I try to devour mostly raw foods, uncooked, if you will.
But still.
I love my oven.
I know it’s wrong.
I try to devour mostly raw foods, uncooked, if you will.
But still.
I love my oven.
(vegan vanilla cupffins- muffin/cupcake)
My oven never disappoints me.
(baked sweet potato fries)
My oven rarely talks back (beats the boyfriend. Sorry Boy.)
(Tortilla hummus-cheese brussel sprout tahini pizza)
My oven always gives me wonderful results.
And last night’s dinner was no exception.
Kabocha squash is my other love
Sliced, baked, and enjoyed!
And smothered with Vegan Red Pepper “Cheese” Sauce
Vegan Red Pepper “Cheese” Sauce
easiest recipe ever
1/2 cup Tofu
1/2 large red pepper
1 tbsp miso paste
2 tsp nutritional yeast
dash of sea salt
easiest recipe ever
1/2 cup Tofu
1/2 large red pepper
1 tbsp miso paste
2 tsp nutritional yeast
dash of sea salt
Blend all in a blender and serve over anything!
Simple. Filling. Virtually fat free.
And I know that all of you have entered to win a fabulous Deni Automatic Ice Cream Maker!!!
Just in case you want to make sure that you have already entered
Click here
Ciao!
Pssst! Pass it on...
Hi everyone, I'm Lori and this is my blog What Runs Lori.
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