No funny smelling yeast flakes, no processed ingredients, just deliciousness. I didn’t even follow the recipe exactly (sunflower seeds instead of cashews, didn’t have any carrots) and it was still top notch. My favorite dish from my childhood–acceptably veganized (and an acceptable cheese sauce to boot).

Another one of those foods that take me down memory lane. Made famous to me by my auntie, I COULD EAT WHOLE BOWLS OF THIS STUFF…but I won’t. I used a gluten free pasta and sprinkled my vegan parmesan on it, and a seed-oil less Italian vinaigrette, and it’s delicious.

It’s dangerous.

As I was cooking up dinner tonight, using up all the produce left before another trip to the grocery store, I saw that I still had some leftover cauliflower, and some mushrooms that weren’t going to make it another day. So I proceeded to sauté them with some garlic as I usually do, some coconut aminos, and a bit of chickpea miso, and I thought of my grandfather.

A couple of days after my grandmother & grandfather made a roast, we always had hash on toast. The hash was of course made out of the roast. All I know is they would shred the roast and they would put it in the skillet (and do something to it, I have no idea what) and then we would have it on buttered toast (I can taste it right now). The most delicious thing ever. It was one of my favorite things, and my grandfather loved it as well.

So that slice of bread you see under the mushrooms is because as I was cooking today I thought of him, and decided to eat my mushrooms (like hash) on top of toast. One day I’m going to have to try to recreate that–vegan style.