Here’s the last of the vegan meals from February. It was a good month to be a vegan.

My Mom brought me some tasty vegan goodies for my birthday. She brought me some delicious Flax Milk, Chocolate Almond Milk (my fave), and some Vegan Mozzarella.  I was a little nervous about trying out vegan cheese.

So what do you do with vegan cheese?!? I topped off some vegan pizza with it. And it was pretty good. It was the first time I had anything cheese related for well over a month and a half. It tasted a bit different, but I did like it.

I try to keep rice or quinoa cooked and ready to go in the fridge. It makes a quick lunch.

It also makes a quick dinner for when I really don’t feel like cooking another meal.

Just in case you were wondering, this was my breakfast. Pico de gallo stuffed Avocados! YUM!

 

Roasted Brussels Sprouts and Pasta is always a delicious dish.

Well, I still had a bit of vegan mozzarella to use up, and I wanted to hack another recipe. I was craving cheesy potatoes, and I thought I could veganize them.

It was a gooey-cheezy-success!!!! I made cheezy vegan scalloped potatoes with broccoli.

They were so insanely delicious, I ate the entire pan.

I finished up the month with some delicious homemade Veggie Lo Mien.

I have really enjoyed the last two months of vegan eating. I’m sticking with it through March. This month I’m making peace with vegan foods that I was too scared to try (or cook) and eating more fresh fruits.