Cashew creme rocks, but you really need a better blender than mine to make it perfectly creamy. The texture and taste is lovely anyway, especially with a little almond milk, coconut sugar, maple syrup and coconut oil in it. Yum.
You can make your own chickpea flour from dried chickpeas but you will be pretty deaf for a few hours afterward. Plus, it takes forever. Better to buy Bob's Red Mill. Add equal parts flour and water, and 1/4 part olive oil. Cook like pancakes and top with whatever you like. Last time I sauteed mushrooms and garlic in olive oil with leftover roasted potatoes and put that on top, then added homemade pico de gallo and a sliced avocado. It was delicious and very filling.
Most of the veggie dishes I make are vegan anyway. Yay!!
Trader Joe's has yummy vegan options, so it's a good thing my daughter works at one of their stores. Oh, and they have a really nice Trader Joe's Reserve Pinot Grigio for under $8 that I can highly recommend.
My rosé of choice this summer -- and last summer too, for that matter -- is Chateau de Cornemps, from Total Wine. Absolutely amazing, with just enough body to keep it from tasting bland or like straw, but still dry and refreshing.
Speaking of wine, I joined a non-traditional wine "club," www.nakedwines.com, and I HIGHLY recommend their wines as well as their membership. It is a wonderful business model. Plus, I have enjoyed every bottle of wine that I've received from them.
That's it for now! More recipes and wine recommendations will follow!