Pot Luck Perfection: Cinnamon Rolls (VeganMoFo 2018)

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.

Sunday Dinner: Fat Cow Delivers. (Vegan MoFo 2018)

Sorry about the unscheduled break in posting. I was super sleepy. Anyway I’m back into the swing of things with a new week of themes. Today is Sunday Dinner. When I was younger we did have a regular Sunday dinner tradition but I don’t want to talk about that today. I want to talk about a very special Sunday dinner that I only have once a year: takeaway that Kate doesn’t like.

See when Kate goes away on her annual conference trip I do two things: 1) I fall asleep diagonally across the bed 2) I order something that Kate wouldn’t eat. This year I ordered from my favourite burger place: Fat Cow. You can order from Fat Cow on Yeti Delivery so I got to eat it basking in the glow of my own Netflix account. I’m happy to report the burger is still an amazing mix of flavours, the fries are crisp and the bhaji is just perfect.

Super Cheap Sweets: Mango Sorbet (Vegan MoFo 2018)

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.