Feeling well and motivated to get some cooking in, I decided to make an old favorite that I have not made in years. I stuffed some baby bella mushrooms! These are always one of my favorite dishes. When I see them on a menu at a restaurant I am always temped to order them. Mushrooms were strange for me, before going vegan I never messed with them. Then, almost like my body new it needed the vitamin D, as soon as I was vegan, I craved them. Ever since then, mushrooms and I have had a wonderful relationship.
These mushrooms were stuffed with some veggies and tvp while topped with some vegan pepper jack cheese that I am trying to use before it goes bad. I also made a balsamic glaze for the tops, they came out great and I think I will make them again soon.
I also whipped up (with the help of Ashley) some ginger sweet potato soup. It was really good, super savory. I think I will play around with it a bit more and post a recipe. I really like the root veggies in pureed soups. They are so comforting and hearty.
As a side dish, I made some tabouli. It came out really well, the bulgar cooked perfectly and the lemon juice was the perfect amount. I used to make tabouli fairly often but have not made it in years. This seems like a shame since it is really the perfect food to take with me to the jobby job. It sits well, it is best cold, and you can take a few bites and move on if you are busy.
Dessert was keeping with the lemon theme, lemon cheesecake bars! I use my basic cheesecake recipe and just altered it a little to make them into bars. It was a great treat, sweet, tart and small enough not to gorge.