This meatless Monday, I’m feeling oh so grateful that my hubby made all this wonderful food this weekend. And if I had to make it, the recipes are always super easy to follow. We cook meals that anyone can and it can look like you ordered it at a restaurant but taste even better!  We went to a friends brunch this weekend and they had an awesome layout.

So for breakfast today, I had leftover grits with cashew cream sauce, chipotle jack cheese,  black olives, tomatoes, cilantro and avocado. It was so delicious!!

For lunch, it was mushroom Swiss chard wraps, photographed here. I have the recipe already up, click here for that recipe. I also had a mushroom soup that hubby made.

Roasted Mushroom Soup:

Roast sliced mushrooms in oven until cooked well on both sides.  Add to food processor along with broth to cover, 1 cup of cashews(soaked for 2 hours), 5 garlic cloves, onion powder, nutritional yeast, truffle oil, jalapeños and salt/pepper.  Purée well and heat.

For dinner today, I had a cauliflower taco(recipe here) with cashew cream sauce(recipe here), avocado and chipotle jack topped with Tabasco. On the side a cup of homemade corn chowder.

Corn Chowder:

Can of sweet organic corn and it’s water

1 cup soaked cashews

Nutritional yeast 

1/2 Jalapeño 

Onion powder

Garlic cloves and powder

Purée well in food processor and heat to eat 

Green onions diced

Sea salt or

Smoked sea salt (truffle)

Black pepper to taste

Exerts from a friend’s brunch this weekend!

Did you know Reddi Whip has Almond Milk whipped cream? Perfect with fruit cups and let’s just say I couldn’t stop myself at one!!!

Cranberry and Champers with fresh raspberries!

Cheers Darlings!!!