Good thing I got my baking done before Earth hour. Here are the latest offerings:
Dark and white chocolate with crushed organic candy cane; a nice after dinner treat. The mint acts as digestive aid and the combination of dark and white chocolate satisfies the sweet tooth without being too sugary.
These organic, whole grain and low sodium store-bought tortilla chips pair nicely with my homemade guacamole. I used my newly obtained green pea flour to add some protein and fiber to the common mix of avocado, tomato, red pepper flakes and lime juice.
Still in a sugar haze from the Vegan Bake-Off, I was inspired to bake more sugar. This is what’s left over from the vegan puffed rice treats I made. Below are the vegan lemon squares I made for the first time. Agar agar flakes and Meyer lemons were the feature ingredients of this dish. The coconut oil I used for the pastry crust married well with the sweet and tart filling.
And finally, the ATT sandwich! The tomato, avocado and vegan mayonnaise are store-bought and the bun and vegan ‘bacon’ are homemade. The bun is sourdough and the vegan ‘bacon’ is tempeh marinated in a smoky maple concoction.