Peach and Cardamom Breakfast Tea Cake

Looking for a nice breakfast cake to eat with a cup of tea? 

The simple cake is not too sweet, and it is laced with a touch of aromatic cardamom. 
I used a bundt pan and filled it half way. The small delicate gluten-free| egg-free| dairy-free tea cake yields 8 medium slices.

Fresh Peach Bellini

Have you ever had an Italian "Bellini" Cocktail?
It's an incredible drink made with fresh summer peaches and mixed with prosecco. (I made a virgin version too that I mix with seltzer for the kids).

The first time I was introduced to a beautiful Bellini cocktail was many years ago at the exquisite Bellini Bar inside of the The Venetian Resort in Las Vegas. It was a memorable cocktail and memorable experience!

A Falcon in My Neighborhood

Last night, when returning from my evening walk, I looked up and there on the roof of my next door neighbor's house was a large magnificent bird that I'm guessing was a peregrine or prairie falcon (professional photo from free Internet site)

The Plant-Based College Cookbook -Review and Recipe

I'm thrilled to have a copy of The Plant-Based College Cookbook in my cookbook collection! Although the book is intended for college students, I think that any vegetarian household would welcome these recipes.

Mashed Cauliflower Hummus

This is an interesting idea that is all over Pinterest for making cauliflower hummus. You simply use a recipe for homemade hummus but substitute steamed cauliflower. 

Vegan Sephardic Shabbat Dinner

Tonight is Shabbat (our Sabbath begins) and I made a Jewish vegan dinner "Sephardic" Style. Our dinner may remind you of Greek or Arabic cooking and that is because my husband and his family came to the US from Egypt in August of 1966. The food that I cooked for tonight's dinner are recipes that I learned from my Middle Eastern mother-in law. Recipes included at the end of the post.

Vegan Vietnamese Spring Rolls with Peanut Sauce

I'm on a roll experimenting with foods that I previously only ordered in restaurants. It's been almost 6 months since I've eaten in a restaurant or ordered out, so I'm now attempting to make my own restaurant favorites.

Last week I made these awesome vegan Vietnamese spring rolls with a delicious peanut sauce. They were actually fun to make using the thin little spring roll wrappers that they sell in all the supermarkets in the Asian section.

Peek At My Week 8/1/2020

                                                                                    
                                My Week                                     

Book review, Prime Video review, 2 salad recipes

Peach Caprese Salad with Cashew Basil Dressing- Vegan

Seasonal fresh farm produce such sweet peaches, red juicy tomatoes, and aromatic basil are the perfect fixings for this beautiful summer peach caprese salad with a delicious creamy plant-based dressing.