Happy 11-11-11, everyone! Since it’s been approximately forever since my last “leftovers” post, I’m bringing you two this week/weekend. I’ll keep the chit-chat to a minimum so you can focus on drooling over some of the fantastic foods Matt and I ate throughout the late months of summer this year.
At Thai Place, my favorite Thai restaurant in Kansas City, Matt ate Thai-fried rice…
…while I enjoyed my favorite tofu-cashew stir fry.
We split the chocolate-banana spring rolls with coconut milk ice cream for dessert.
…which Matt and I spent on wine and a tasty hummus platter.
That same night, we stopped by Mud Pie Vegan Bakery to get crazy and really indulge in some desserts.
The cookies ‘n cream cupcake was miniature…
…but the French toast cupcake (!) was full-size.
This perfect little fudgy bundt cake finished us off.
I made a platter of biscuits and gravy for Matt one Sunday morning. I totally winged the gravy, but it turned out pretty nice.
Here’s just a few of the many, many, many jars of homemade vegan white chocolate peanut butter I hauled to Vida Vegan Con in August to sell. Someone remind me in a few weeks to post my recipe!
Finally, I made Lesley’s brownies, though I made many changes to the recipe as I went along. They were divine!
More leftovers coming at you soon!
3 years ago…
Bon voyage, mes amis!
2 years ago…
Almost Vegan in Athens, Greece
1 year ago…
Matthew Kenney Academy: yogurt & crêpes
Matthew Kenney Academy: calamari, crackers, falafel