I mentioned a few posts ago that I'm working on a new cookbook project — a vegan fitness fuel book — just for fun! It's been fun to craft some new recipes and get creative in the kitchen. Since bagels with spreads are my go-to pre-run/race fuel for longer distances, I want to include lots of spread ideas. And you've gotta have a basic cream cheese in there! I'm working on perfecting my Cashew Cream Cheese recipe, and then I'll come up with lots of fun stir-ins.
Yesterday, for breakfast, I wanted Avocado Toast with bread and on sweet potatoes, so I had both! For the sweet potatoes, you just slice them thinly and bake for 20 minutes. And then you stick the slices in the toaster. This also has tahini, salt, cumin, and lemon.
I made a big batch of Cauliflower Casserole from Eat Feel Fresh this week. This has cauliflower, broccoli, kale, and chickpeas with a cheesy cashew sauce. It's topped with a coconut flour noochy topping. I've had a bag of coconut flour in the freezer for years, and I've never known what to do with it! I love that it has a slight coconut flavor.
Here's a big bowl of the casserole. It's light enough to be a side if you want, but I've been enjoying giant bowls as a main.