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.