Well, today I woke up to an amazing surprise: Vegan Cuts snack box delivery!!! For those of you who haven’t heard of Vegan Cuts, they are a monthly subscription service delivering wonderful vegan treats to your door (they also have a beauty box). Go subscribe today!!
Breakfast today was a wonderful tofu and kale scramble
Then of course I had to snack on some treats from the Vegan Cuts snack box
I also ate some black pepper Snapea Crisps and they were AMAZING, but sorry no pic (:
Lunch was a bowl of quinoa with kale and homemade ranch dressing
Some more treats from the Vegan Cuts box: Michy’s cookie (Pumpkin Eater)… Yup couldn’t wait to eat it before I took a photo
Dinner was more quinoa: Scallion Quinoa Cakes!!
To finish the night off, dessert was an awesome cream soda float!!
Scallion Quinoa Cakes
Makes 8-12 cakes, depending on size
1 cup cooked quinoa
1/2 cup chopped green onions/scallions
1 tablespoon homemade ranch seasoning
1 tablespoon nutritional yeast
1 tablespoon unsweetened original almond milk
1 teaspoon apple cider vinegar
1/4 cup all-purpose flour
Oil, as needed for frying
In a medium mixing bowl combine the quinoa, green onions, seasoning, and nutritional yeast. Make sure all the ingredients are incorporated and spread evenly.
Add the remaining ingredients and stir well. Scoop the batter out to your preferred size (1-2 tablespoon scoop) and flatten into a disk. Meanwhile, heat a nonstick frying pan and about a tablespoon of oil over medium-low heat. Fry the quinoa cakes, no more than 4 at a time, for 2-3 minutes on each side, or until golden brown and crisp. Serve and enjoy immediately.