Ice Cream Sandwich Cake (vegan)

It has been a while since my last post but we’ve been spending the last two months renovating and camping.  It has been busy! This past weekend we decided to celebrate our 4 family summer birthdays all in one shot. I made two cakes, and this cake was all mine (since we missed my real birthday last month). It is really quick and easy to make. The hands-on time is less than 15 minutes and requires only 3 ingredients. Continue reading “Ice Cream Sandwich Cake (vegan)”

Cheesy Peas and Lemon Orzo (Vegan)

By the end of the week, our produce has dwindled and we get a bit creative with how we still get our vegetables and fruit. This week all we had left were bananas, frozen peas, and lemons. Since I wasn’t making dinner with bananas (maybe dessert!),  peas and lemons it was.

This dish is quick to make up and kids like it too. You can use whatever vegetables you have on hand and also customize how much “cheese” or lemony flavour you want. My husband always wants more lemon!

MAKES APPROXIMATELY 2 CUPS


INGREDIENTS
1 cup of orzo
1 teaspoon salt
3 cups water
1 tablespoons olive oil
1+ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1+ tablespoons nutritional yeast
1/3 cup peas, fresh or frozen
1/4 cup almonds, roasted and sliced
salt and pepper to taste


DIRECTIONS

  1. Bring cups of water to a boil with 1 teaspoon salt. Add in orzo in cook for 9 minutes or until orzo is tender.
  2. Drain the orzo. Put back into the pot.
  3. Add in the olive oil, lemon juice, nutritional yeast, peas and almonds to the orzo.
  4. Adjust seasoning to your taste. To loosen the pasta, you can add in additional olive oil.  Serve hot or cold.  (The kids and I like ours with additional nutritional yeast, and my husband always adds in more lemon)