Ok First there is my Grandmother’s Sweet Potatoe Biscuits. Though I have altered the recipe. this is a vegan pumpkin variety. Then there is a lemon vegan pie. this is the same pie with Coconut Sugar (looks like chocolate but it is lemon): Then there is stroganoff with mushrooms that I play with and add vegetable protein from Helen’s kitchen. This is in the pot. This is the stroganoff on corn pasta. This is tomatoes, mushrooms and the vegan protein ground I found at Whole Foods by Helen’s Cabinet on pasta with a side salad with TJ’s Tuscano Italian Vegan Dressing, which by the way is also on their Gluten free List. This is tofu egg scrable. This is fried rice using the tofu egg scrable. These are corn cakes, though I am still perfecting the recipe. This is pasta with my version of sauce. Some tofu cheese I made, basil leaves, olive oil, frech tomatoe. This is a pizze I made with a crust mix I found from Namaste foods. It has the consistency of cake batter so I used the bottom of a cake pan as I don’t have a pie crust. This is uncooked. This is nachos I made consiting of chips, a little organic TJ salsa, mushroom and vegan cheese. I then put it in the oven in my handy cake pan and baked it until the cheese melted. then I kind of dumped it onto a plate. Messy in this case means delicious. I have no plans to run a restaurant or catering service. But if I had the job I wanted on sets working in the industry I loved, and friends who liked what I did, and also my own place, I’d have one big dinner party after another and cook like the above. Oh and I almost forgot. I made my own vegan butter. I got the recipe on line. It is one part coconut oil, one part flax seed, and one part olive oil. I also added some stevia to it as opposed to using agave.

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