Thursday, June 2, 2016
When I Dip You Dip We Dip
During one of my no computer having days, I whipped up a pretty tasty mac and cheese using sweet potato. I basically used Buzzfeed's vegan mac and cheese recipe, but I didn't use any cashews and I used sweet potato instead of regular. I also added classic vegan ingredients to the sauce like tahini, and miso pate to add to the tang. It turned out much better than expected. It was incredibly rich, to be honest I'm glad I was out of cashews because I think it would have been too much.
For dinner last night I made an old fave, tofu rice lettuce wraps! I made a tasty dipping sauce with hoisin sauce, sriracha, and a little Trader Joe's soyaki. It was a super simple, but tasty meal.
I was watching a video on YouTube the other day, and guess what I found out? Trader Joe's now has vegan mochi in their freezer section! It's mango mochi and in the center instead of ice cream, it's mango jelly or jam or something like that! I will be checking for that the next time I go to Trader Joe's for sure! I love the texture of mochi! Between this and the vegan marshmallows, Trader Joe's is making for a very sweet vegan summer! I have to go there in the next few days to stock up for part two of my budget challenge, so hopefully they will have both items!