Quarantine Kitchen — Part II
I'm back with another edition of quarantine kitchen, my series where I run down the food I made this past week. I'm looking forward to picking up my grocery order later today, and starting all over again with another week of creative cooking with limited ingredients!
|Vegan pozole: hominy, pinto beans, red onions, and garlic in a tomato and chipotle-adobo base. Topped with lime, cucumber, and pickled red onion. I am definitely making this again!|
|Homemade biscuits with creamy mushroom gravy and a side salad with my own balsamic vinaigrette. My biscuit dough was a little wet, so they didn't turn out flaky. But it was darn delicious!|
|Vegan mac and cheese. The sauce is sweet potato, soaked cashews, lemon, nooch, garlic, and a splash of almond milk.|
|Kimchi stew with rice noodles, tofu, corn, cucumbers, cilantro, and lime.|
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