Stopped by for a quick minute to share this with you. My sort of vegetarian now sort of vegan sister-in-law came over with some of her crazy friends which included a wild, and kinda scary in-your-face vegan, and two vegetarians who claim to be borderline vegans, neither of which they do on the weekends. We’ll leave it at that.
I hadn’t been shopping yet, so the cupboards were pretty bare, and I didn’t feel like jumping through all the hoops it would take to find a place to eat out where this mish mash of eating types would be happy. I wasn’t even sure I could finagle something out of what I had that would please part or most of them, never mind all of them. Well, darn, wouldn’t you know it, I did find something. It was something I marked on Instagram for myself and forgotten about. But I was smart enough not to run it by any of them. I just got busy cooking. Look!
Don’t you love the name @forkvegans. LMVAO. I’ll let you figure out what that stands for.
I had everything the recipe called for except the bell pepper so added some chopped spring onions and diced baby carrots that needing using up. Oh, I didn’t have any vegan cheese but I had a good enough portion left of the vegan queso I made earlier in the week. It was great!
I also had the white rice flour (which I love) because I am kind of a flour hoarder as you know. You can get Bob’s Red Mill rice flour at just about any place including Kroger. It’s not crazy expensive. Just under $4 for a 1 lb. bag.
White rice flour is naturally gluten-free, rich in carbohydrates and low in fat. White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces (I got that description off the bag — can’t you tell?). Grab some. You’ll like it.
I served my fabulous vegan cole slaw as a side which was out of this world with the potato cakes. My daughter made a big batch of raspberry lemonade. How happy we all were. Miraculous!
What’s cooking with you?
Have a great rest of the weekend. Hugs, Patsy.