If I’m bringing a dish it’s going to have yeast in it. Why? Well just because it seems so much more impressive. So if I’m going savoury it’s got to be focaccia either with a dip tray or fancy toppings to make it a little more awesome.

On the sweet side it’s cinnamon rolls all the way. It’s yeasted, it’s got icing, it’s got cinnamon. I actually have two competing favourite cinnamon roll recipes. If you read my post about it earlier in the month you’ll know I love the Cinnamon Snails from Street Vegan but when I want a more traditional, all-squished-together-in-a-pan cinnamon roll I turn to Vegan Brunch. Then I bring them to potlucks, holiday breakfasts, meetings, and any other occasion when I feel like being praised.

So today’s Vegan MoFo post is part one of the Leftovers challenge. I’m cooking something tonight, to reuse tomorrow.

I made Instant Pot Sagg Aloo from Vegan Richa see what I do with it tomorrow…

The second part of budget week is Super Cheap Sweets. If I’m doing budget afters it’s usually something like a couple of squares of dark chocolate or half a bunch of grapes. That’s not very photogenic though so I went to the supermarket to see what I could get for cheap.

Hello Mango! Back when I got my Vitamix I read somewhere that by blending equal parts frozen mango and fresh mango you can make a pretty decent mango sorbet. I cubed the mango and put a cup of it in the blender with a cup of frozen mango from the freezer and blended until smooth. It did make a pretty decent sorbet. Though it might have been better with a hint of citrus and a smidge of agave nectar.

Then the leftovers got fed to my Gloria Bird.