A Sandwich, Vegan Pizza, And Trifle
Today’s lunchtime remix sandwich was pretty epic. There were a couple of grilled portobellos and eggplant slices left from last night’s dinner, so I decided to make sandwiches with them. I paninied (that’s a verb now) grilled eggplant and a grilled portobello, topped with basil and garlic marinara and a little vegan cheddar Daiya on sprouted grain bread. Mmmm… None of the pictures I took did this sandwich any justice so just rest assured there’s a portobello, eggplant slice, marinara, and cheddar Daiya in there, melded together by the good ol’ panini press.
For dinner I made pizza again. I still had the other half of the ham package I didn’t want to go to waste, so I figured what the heck. And everyone loves pizza. This time, I unfortunately didn’t have the Follow Your Heart mozzarella to mix in with my Daiya cheddar, but if you’re making a pizza to impress, I recommend combining the two. I also added a few sliced grape tomatoes to the loads of vegan ham and pineapple. Still so good.
As an after dinner treat, I made a measuring cup trifle. Remember when my first round of wedding shower cupcakes went flat? Well, I used the frozen cake crumbles to make tonight’s dessert. First, I pulled out my giant measuring cup and put some chocolate cake crumbles in the bottom, followed by sliced strawberries. Next, I made some cashew cream and spread it over those. On top of that went yellow cake crumbles, and then blueberries. Finally, I made another batch of cashew cream to top off my trifle, but this time added a little cocoa powder and sugar to make it chocolate cashew cream. What a masterpiece! I could have eaten the whole thing if my stomach would allow, but since it won’t, I shared! I will definitely be making a larger one of these the next time I have to take a dessert to an event. Yum!!
Well, that was my tasty day. I hope everyone is having a great week!
What’s your all-time favorite dessert?