Gingersnap Mango Sliders

I know that iced desserts may be out of season at this point.  However gingersnap cookies are not!  If someone was giving me one of those word association tests if you said ginger I would say mango.  The two are a match made in heaven.  These are more like sliders then they are a sandwich but if you can buy (or make) larger cookies I won't stop you.  The mango sorbet is store bought... mangos this time of year come from hundreds of miles away and take a week to ripen (where I live that is) but again.. don't let me stop you from making your own fancy homemade sorbet.

INGREDIENTS 

homemade or store bought gingerbread cookies

mango sorbet  

PROCESS

I made these cookies from scratch so once they come out of the oven I let them sit for about 5 minutes or so to let them cool down then put them on a plate and transferred them to the freezer to harden a bit.  Then with an ice cream scoop (about 2 tablespoons worth) of mango sorbet is put onto each cookie them topped with another.  Pop back in the freezer to further set and sit back and wait.  IF YOU CAN!

Let's make this clear

Before this blog gets up and takes it's first steps there is something I want to make clear.  This is a vegan blog.  So when I say cheese I mean vegan cheese.  There is nothing like being talked down to at a vegan pizzeria for ordering a cheese slice and they tell you, "We don't HAVE CHEESE!"  I know you don't that's why I come to vegan establishment.  Ultimately we are searching for a satisfying yet cruelty-free meal.  So there will be no cheeze nonsense going on here, or tofurky sandwich (unless I'm using tofurky.)  Most meats will be homemade as well as; cheese, cookies, cakes, sauces, and many things not typical of being vegan.  I feel like I'm writing a college essay in culinary school because I don't talk about my food… I feed it to them… no words involved besides.. mmmmmmm.  I promise you good grammar and an intelligent way to create homemade meals that anyone can make.  Just picture me sitting in the kitchen with you gently guiding you.  That's what I want out of this blog… plus I'm never here to pressure you into becoming vegan.

Baked Mac and Trees

One of my favorite types of meals would have to be a nice whole wheat pasta, veggies, and a decadent cheesy sauce.  When you think vegan food sometimes the last thing you would associate would be cheesy.  This dish is surprisingly simple.

INGREDIENTS

whole wheat penne

chopped broccoli

sliced pea pods

cheese sauce (will be featured in an upcoming post)

PROCESS

Bring ample amount of salted water to a boil and cook your pasta according to directions and preheat your oven to 350 F.  Around 9 minutes taste your pasta which should be al dente and add your chopped veggies right into the boiling water. While water is coming to a boil and cooking prepare cheese sauce.  When pasta is done drain pasta and veggies then add cheese sauce and mix in pot.  Pack into ramekins and top with vegan parmesan or bread crumbs (optional I just added fresh black pepper.)  Bake for 10 to 15 minutes or until pasta and cheese forms a slight crust.  Enjoy with a side salad of baby greens.