A vegan left to their own devices in another person's kitchen...I was up for the challenge and cooked a few excellent meals during our stay. They happen to have an amazing kitchen with multiple workstations, organized ingredients, and double sinks, so it is always a breeze to cook there.
We began the day with some Vegan Pumpkin Pancakes (by far, my best pumpkin pancakes yet) that I made up on the spot, after locating flaxmeal and whole wheat flour, plus a can of pumpkin, in the cupboard.
Josh's mom had the Power Foods Cookbook on the counter, so I poked through to find plenty of vegan recipes and lots of my favorite things...I am certainly picking up a copy.
I decided to try a few of the recipes first.
I was inspired by two different recipes, one for a Yellow Pepper Soup and another for a Spicy Sweet Potato Soup, so of course, I combined the two, which resulted in this bowl of brilliance. I tucked in some bits of kale, also.
For dessert, I wanted to try the Lemon Cream, a tofu pudding that was a snap to blend together. It was a light and tangy cream topped with blackberries that soothed my hectic day. I cannot wait to make this again closer to spring.