Guacamole on guacamole action.
I made more of that spectacular date caramel from Fork and Beans because I had a ton of dates staring at me every time I opened the fridge.
and because I’d be partaking in a ton of savory bites.
I fed the backyard my cored cupcake. The squirrel ate them all up as the Big Galoot watched.
Scrumptious tempeh “wings,” all brimming with a maple balsamic glaze.
Thyme, thyme, thyme–see what’s become of me.
Now, potato skins. As if potatoes need any fiddling? Sometimes it’s nice to get dressed up.
As a Daiya-hater, I needed a vegan cheese sauce that was not a store-bought, processed food. I found this fantastic recipe while looking for ways to utilized the scooped-out potato. How amazing–a delicious “cheese” sauce made from potato and carrot.
My vegan potato skins… with my potato and carrot cheese cheese and tofu sour cream.