Vegan Chef April

Delicious and filling, these potatoes are a mountain of happiness! Delicious bowl of spuds, cheese, veggies, and vegan sausage.  Spud Mound Serves 6-8 Takes: 45-50 Minutes What you will need: 3lbs Golden Potatoes 1 TBS Earth Balance (can sub olive oil) 1 TBS Thyme 1 TBS Table Salt 1 TBS Sea Salt 1 TBS Chopped Parsley  1 TBS Minced Dried Onion 4 Cloves Garlic (minced) 1 Large Tomato (chopped) 2 Green Onions (diced) 1 Avocado (smashed) 1 tsp Lime Juice 1/4 Cup Spinach (chopped) 1 Package Tofurkey Spinach Pesto Sausage 1 Package Daiya Mozzarella  Fresh Ground Pepper (to taste) To Make: Place potatoes and table salt into a large pot and all with water. Bring to a boil, then turn down to med and boil 15-25 minutes until potatoes are tender.  Drain and cool potatoes. Preheat oven to 450. Place potatoes on a greased baking sheet. Use heel of hand (or potato masher or fork) to gently smash potatoes, making sure they stay in one piec...

I know it has been a while since I have posted. There have been many changes in my life recently that have kept me fairly busy. But now that I have a moment (yay for spring break) I am not only able to try a few recipes, I am able to post about them. So here it is, delicious, protein packed banana bread! Peanut Butter Banana Bread Makes: 1 Loaf Cook Time 40-50 minutes Prep Time: 5 minutes What you will need: 4 Ripe Bananas (mashed) 1/2 cup Creamy Natural Peanut Butter 1/2 cup + 2 TBS Brown Sugar, Divided 1/4 cup Original Unsweetened almond milk 1 tsp Vanilla Extract 1 1/2 Cups Flour 1 tsp Baking Soda 1/2 tsp Salt 1/2 Cup Chopped Walnuts  *Non-Dairy Vanilla Ice Cream (I used Nadamoo) *optional To Make: Preheat oven to 350º.  Grease a 9 inch loaf pan. In large mixing bowl, stir together bananas, peanut butter and 1/2 cup brown sugar.  Add almond milk and vanilla, stir until well blended. In separate bowl, whisk together fl...