Waffles, Grandsons and Nachos

I had a surprise visit from my two favorite grandsons this morning. James, almost 3 and Max, almost 2.

Playing in the mud

 They kept going into the pantry to get snacks so I thought I would make them some waffles! They are bottomless pits when it comes to food. I've had this taped up on the inside of my kitchen cupboard 'forever.' I don't even remember where I got the recipe. But it's the best vegan waffle recipe I have tried.

A plate full of waffles! We were so excited to eat our waffles I forgot to take a picture after we topped them with Earth Balance margarine, mixed strawberries, blueberries and raspberries and maple syrup. Mmmm! They were a hit!

I was shopping at Sprouts yesterday and was so excited to see Daiya Jack wedge. They are expanding the store so I hope to see more yummy products soon. The wedge is so easy to grate into shreds. 

My semi-guilty pleasure~Nachos!

 Daiya cheddar and Jack cheese melted over organic yellow corn tortilla chips topped with jalapenos and dipped in Pace Picante sauce. 

I must have needed extra carbs today. 

Whole Wheat Pizza Crust & Mexican Stuffed-Crust Pizza

Another great recipe from Betty Goes Vegan. 

Found a pizza stone at the outlet store.

Waiting for the dough to rest after kneading.

The soyrizo, red onion and black bean topping. The recipe called for a whole package of soyrizo but I only had half a pkg. It was plenty for the pizza. 

More toppings-sliced tomato, black olives and sliced jalapeno pepper (with the seeds removed to make it less hot).

My pizza crust with Daiya cheddar "stuffed" into the crust edges.

My only complaint-The recipe said to cook for 15 to 20 minutes. I cooked the pizza for 20 minutes and the crust was still raw in the middle; added another 5 and then another 5! This whole wheat crust was very dense and hearty. Next time I'll use a different pizza dough recipe. I also should try heating the pizza stone up in the oven which might help.

Mexican Stuffed-Crust Pizza topped with avocado and cilantro. I also topped it with some Pace Picante sauce. Very tasty but I wasn't too thrilled with the crust. 

Claire's Macaroni & Cheeze~pg 125

Vegan Culinary Institute La Dolce Vegan! Challenge:

I love, love, love this recipe. I have made it many times! Giving up cheese was the hardest thing; I'm a cheese addict. I have made this with Follow Your Heart Cheddar and Jack a few times. This was the first time I've made it with Daiya Cheddar Style Shreds~WOW! I could have eaten the whole pot  but I restrained myself and shared with my husband. I did have extra cheeze sauce left as I didn't boil enough pasta so guess what I am having for lunch tomorrow?! Before I transitioned to a vegan diet my cholesterol was 283. Now it is around 180. It Does Make a Difference. I grew up on these comfort foods and was always worried what I would feed my grandchildren when they would come to visit. This will be the first on the menu!

I served my macaroni & cheeze sprinkled with No Salt Shaker (pg. 303) and Black Bean & Sweet Potato Burrito filling (pg. 158) served on a corn tortilla which I brushed with olive oil and baked to crisp it up.

Have an awesome, healthy weekend!