Cass B Chickpea

Who doesn't love Mashed Potatoes? It turns my favorite veggie into a smooth and flavorful mixture. This easy Vegan Sour Cream and Chive Mashed Potato recipe makes about 6 servings in less than 30 minutes. My process includes boiling the mostly peeled potatoes until tender then mashing to my desired consistency. Next, I add the remaining ingredients and combine. This is great as a side dish for meals or as a topping for shepherd's pie which might be coming soon to my blog.   Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Sour Cream and Chive Mashed Potatoes Yield:  6 servings Prep time:  15 minutes Total time:  25 minutes Ingredients Russet Potatoes |  5-6 medium, loosely peeled and diced Plant Based Sour Cream |  14 oz/ 1 container  Almond Milk |  1/3 cup  Chives  |  1/3 cup, finely chopped  Nutritional Yeast |  2 tbsps Black Pepper |  to taste Salt |  to taste Directions 1. Boil potatoes with water until fork tender

Going to a restaurant can be enjoyable especially now that the weather is warming up and patios are fully opened. I decided to try a new restaurant called Recess which has a lot of vegan options listed. Recess is located as part of Krog Strong Market and has lots of outside seating which is nice since we are still in a pandemic.   This restaurant is essentially two in one. Their menu has Recess on one side and Bar Mercado on one side. Bar Mercado doesn't have a lot of vegan options but it does have some. I tried one item from Bar Mercado and one item from Recess. From Bar Mercado, I ordered the below tapas called Roasted Cauliflower. It came in a spicy garlic sauce, and it was extremely yummy. It wasn't as crispy as I would expect roasted cauliflower, but I wouldn't have changed anything of it.  After the tapas, I ordered the My Farro Lady bowl which included Farro, roasted broccoli, spaghetti squash, pesto, and more. It was super tasty and a much larger portion

Making my own veggie burgers may be my favorite pass time right now. I am experimenting with different bean and grain combinations. I created a black bean patty first, but I wanted to keep trying different combinations to make the perfect veggie burger. This quinoa and kidney bean one might be my new favorite.  I make this veggie patty using quinoa, kidney beans, tomato paste, flax seed, and spices. With my other burger I cooked them in a pan on the top of the stove. For this variation, I decided to try baking them to see if they could get extra crispy, and it worked. I served my Quinoa Veggie Burger on a roll with ketchup and Miyoko's PepperJack style slices made from oatmilk. This was my first time trying the Miyoko's style slices, and they were fantastic! They did not melt as well as I would have liked, but the taste was spot on and went very well with my burger. Please like, share, and follow for more content! And please let me know if you try this r