Summer weather has officially hit North Carolina! This means all the fruity desserts. This recipe is vegan-adapted from my mom’s and it’s still just as delicious. It’s tangy and sweet and perfect for a hot summer day!
There is something about a lazy movie night that always has me craving Chinese. We have been enjoying a lot of appetizers for dinner recently, but this has quickly become my favorite. I had not realized how long it had been since I was able to enjoy a crab rangoon! Growing up, they were a staple in our take-out order. However, since becoming a vegetarian so many years ago, I have not been able to munch on these savory treats.
While we’re isolating at home, I have been working to recreate some of our favorite restaurant dishes. Pad thai is one of my boyfriend’s go-to dishes. I asked him why he loves this dish and this is how he answered: “It’s delicious!” While that’s not really the answer I was looking for, it’s true! I like this dish because it’s a little sweet, salty, and spicy. Quite honestly, though, anything with peanut butter I’ll love.
Happy Easter! I hope everyone is staying safe indoors this holiday. While this is definitely not a typical Easter for my friends and family, I am happy that I was able to do some baking this morning. Carrot cakes on Easter have become a tradition in my house. They are sweet and earthy. I love to spice mine up with extra ginger and cinnamon to contrast with the rich buttercream frosting.